And thanks for sharing your favorites, and the pie crust tip!
As to the other there are so many. Those Peanut Blossoms are a family favorite plus I love divinity but don't always get it right.
Right now I got some Andes Creme de Menthe baking chips at Aldi's and am trying to figure out which recipe to use for those, copied several.
My son insists I bake a cherry pie so he bought frozen cherries. Before we had two little trees that produced well every year, no fussing with them at all, but they died. I've replaced them now, but it will be awhile.
I got fed up with rolling pie dough for 2-crust pies so adapted my own method of pressing the dough around a 9X11 glass baking dish, filling in the bottom, smoothing it out with a baggie (takes some practice) and then using some reserved crumbly dough to sprinkle over the top then top with some special sugar. The general idea I got watching a Polish lady use dough scrape. The sugar crystals are larger and it keeps forever, had to buy it from the bakery. They are not those round, opaque, pearly ones.