1. My apple pie, lard in the crust, with a subtle amount of nicely balanced spice blend, filling thick enough to allow the pie to be served without collapsing but soft enough to be luscious rather than sticky.

2. My mum's lemon meringue pie recipe when I make it slightly more tart and with 20% more lemon zest (and yes, lard in the crust)

3. There used to be, on Hwy 6 in Mount Forest ON, a greasy spoon (what might be termed a diner in the USA) called Bill's, where his wife made THE most extraordinarily delicious fruit pies with totally edible crusts down to the last crumb. I used to eat some on my way to and from Festival of the Sound. Her pastry was better 'n mine. Unfortunately the place was long ago sold for retirement. If not since torn down and redeveloped, maybe the current owners have finally found a comparable baker...been ages since I was there to see what's up.