The closest I come to baking pie is not pie at all, but little shortbread lemon tarts. I think my mother may have invented them about forty years ago. You make mini tartshells (in those tiny muffin tins) of a simple shortbread: "one half of brown sugar to one of butter to two of flour", bake them briefly at 350F. Let cool, and fill with: one can sweetened condensed milk with one half cup fresh lemon juice and dash of salt stirred until milk thickens - about three minutes. Keep the filling refrigerated and fill tarts as required, which in my house is 'as long as its there I'm going to eat one... or two... or three...'