[Aliska]

I made a key lime, just one, many years ago. It had Angostura bitters in it. I found a recipe like that but looks like I am going to have to cobble together several to get what I think I want, and go easy on the bitters. Wish I'd saved that recipe. The most common is in a graham cracker crust with condensed milk and lime juice, whipped cream or meringue. I don't mind the richness but I'm weary of condensed milk.

I love apple pie too. I just hate peeling and slicing the apples. And I don't do it like some on youtube. They waste a lot. I'm getting back to learning how to roll crusts and making great progress. For years, I used to take a 9X13 or 11X15? glass pan, had my own Jonadel apple tree which I finally lost do to a bigger tree branch in a storm.

How do you do your key lime? I won't buy any more Pillsbury refrigerated crust, don't like it, but they took the trans fats out of Crisco so I've lost the traditional flavor of that but never used butter for pie crust like so many do. I really miss the old bad-for-you Crisco. My sister brought me some farmer's lard. It is not satisfactory so I think I will deep fat fry with it.

The lard rolled out like a dream, no pre-refrigerating, made a perfect circle just like my mother-in-law's used to be. But the bottom was too thick, didn't cook, was a custard pie, and was yuck.

[trisham]

I’ve never made pie, but you’re right..all of the recipes that I’ve seen include sweetened, condensed milk.

[Ellendra]

I use a mix of butter and coconut oil for my crusts, and also replace half the water with vodka. It works well :)