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| Baked yams, peeled while still hot for the pies |
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| Pecans to be chopped for the sweet potato-pecan pies |
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| Previous 2 the mashed yams and eggs, milk, sugar, spice custard for the pies |
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| The baked fresh pumpkin custard for the pumpkin pies |
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| poached Granny Smith apples in caramel for the cookies |
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| previous 3 the completed baked sweet potato-pecan pies |
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| Allow the pie dough to relax, brush with beaten egg white before adding custard to prevent soggy bottoms |
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| Chopped pecans, orange zest, brown sugar and butter for the pies |
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| Previous 2 the baked pumpkin spiced Apple Bar-cookies |
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| Over lay the pastry over the pie pan and trim with kitchen scissors, fold over excess to make a high rim for more filling |
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| The baked pumpkin pie 9 inch |
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| allowing the pastry to relax for 4 hours |
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