Hello! I have some pies's recipes.... I think this is very simply and delicious: ingredients: 1/2 Kg apples 2 eggs 200 g sugar (7.05 oz) 200 g flour (7.05 oz) 100 g potato flour (3.53) 1 lemon a little milk a little powder cinnamon. 1 packet of baking powder Butter and breadcrumbs (or flour) for the cake tin. Butter the cake tin and sprinkle of breadcrumbs. Wash,peel, remove the core and thinly slice the apples. In a bowl slam eggs with 150g of sugar (5.29 oz), add flour, potato flour, grated rind of lemon, milk, half of apples and for the last baking powder. Stir until mixture is well blended. Pour all in the cake tin. Garnish the top with apple's slices remained, alternating with a spoon of sugar and a pinches of cinnamon. Put cake tin in the hot oven for 40 mins a 200ðc. Tell me if you like it.

here are a few recipe sites http://www.homemade-dessert-recipes.com/cottage-cheese-pie.html http://kitchenparade.com/2007/08/cottage-cheese-pie.php http://www.cooks.com/rec/view/0,1937,148177-245204,00.html http://aggie-horticulture.tamu.edu/plantanswers/recipes/applepie.html http://www.recipezaar.com/Cottage-Cheese-Pie-40859 There's alot of different recipes for this pie.

Chicken Pot Pie from Marilyn 1/2 cup frozen peas 2 carrots sliced diagonally 1 celery stalk sliced diagonally 1/3 cup butter 1/3 cup flour 1/3 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 1 3/4 cups chicken broth 2/3 cup whole milk or cream 2 cups diced cooked poultry 4 individual pastry shells, baked or pie crust rolled out and cut rounds to top the pot pie Combine vegetables and steam over boiling water or in microwave until tender; set aside. Melt butter over low heat. Blend in flour until smooth, cooking for 1 minute. Add salt and pepper, stirring constantly. Gradually whisk in cold milk until blended and add broth. Heat to boiling stirring until mixtures boils; boil one minute. Stir in vegetables along with chicken. Pour filling into individual crust and serve immediately. To make 4 individual pastry cups: Divide pastry dough into four equal parts; roll each into thin circle. Turn four oven-proof custard dishes upside down on a jelly roll pan or cookie sheet. Lay crust over the out side of each dish. Or just put crust into 4 foil pie pans. Using a fork, pierce dough. Bake at 400ð until crust is golden and crisp. Remove from oven; cool and remove shell from dish. Fill with hot filling and serve immediately. posted Marilyn (DanaIN) ***This is what I saved Lars

http://canningusasupplystore.com/recipes/index.php/making-and-canning-blueberry-pie-filling Here is a link that might be useful: Making and canning blueberry pie filling