Crust   (this makes crust for 2 pies)

                        Sift together:  3 cups flour

                                               1 ½ tsp. Salt

                        Add:     1 ¼ cup shortening

                        Mix flour, salt, and shortening until crumbly.

                        Beat together:  1 egg

                                                 5 Tablespoons water

                                                 1 Tablespoons vinegar

Pour egg mixture into flour mixture.  Mix well and form into large ball.  Divide into 4 equal parts.  (It helps a lot if you sprinkle a little flour on counter top when rolling the crust out.) Roll out one ball with floured rolling pin and place in 9” pin pan. Roll crust over rolling pin to lift into pie pan. (Roll out second ball for top crust and set aside till you get cherry filling ready.  (Other two dough balls can be refrigerated up to a week until you’re ready to make another pie.)

.           Filling  (for one pie)

                        Mix together and let stand 15 minutes:

                                    3 cups drained, pitted, tart cherries (reserve ½ cup juice)

                                    2 ½ Tablespoons Minute Tapioca

                        1/8 teaspoon salt

                                    1 cup sugar

                                    ¼ teaspoon almond extract

                                    ½ cup cherry juice

Pour into 9” pie shell.  Dot with 1 Tbs. butter.  Put top crust on. Pinch the edges of both crusts together to seal the fruit in. Cut slits in top crust to vent.  Bake at 400 degrees for 15 minutes, then turn down to 375 degrees for 45 minutes.

Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in a baking pan with no water. Bake in a 350 degree oven 45-50 minutes or until tender and can be pierced with a fork. 5 to 7 minutes, turning dish once.

Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon. Heat on top of stove or in a microwave until butter melts. Fill center of each squash with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately.

FILLING
2 ½ c. mashed buttercup, sweet dumpling
or hubbard squash
3 sliced apples
1 t. lemon juice
½ c. Amon Orchards Cherry Honey

TOPPING
1/3 c. flour
½ c. butter
2/3 c. rolled oats
½ c. brown sugar
¼ t. salt

Pierce with fork and cook squash whole for 25 minutes at 350 degrees. Remove squash from oven and let it set until it is cool enough to handle. Cut in half and scoop out seeds. Place on baking sheet cut side down (add no water) and cook until tender for about 30 minutes at 350 degrees.

Pierce with fork and place pumpkin in oven for 20 minutes. Cut in half, peel, seed, and cut into large chunks.

Put the pumpkin and potatoes in a large saucepan; add chicken stock or boiling water to cover, then simmer until tender. Drain, reserving the cooking liquid.

Heat the butter and oil in a skillet, add the onions, and sauté until softened and lightly golden. Transfer to blender or food processor, and then add the pumpkin and potatoes, in batches if necessary. Blend, adding enough milk and cooking liquid to make a thick paste.

Transfer the puree to the saucepan and stir in enough stock to make a thick, creamy soup. Add salt to taste, reheat without boiling, then ladle into heated soup bowls. Top with sour cream, nutmeg.

Cook squash whole for 25 minutes at 350 degrees, after piercing with knife to let out steam. Remove from oven and let it set until it is cool enough to handle. Cut in half and scoop out seeds. Place on baking sheet cut side down (add no water) and cook until tender for about 30 minutes at 350 degrees. Remove from oven and "rake out" squash with fork to look like spaghetti.

Put in bowl and refrigerate. Mix chilled squash with olive oil, Amon Orchards Cherry Vinegarette Sauce, and salt and pepper. Add broccoli and carrots. Serve.

Cook squash whole for 25 minutes at 350 degrees, after piercing with knife to let out steam, remove from oven and let it set until it is cool enough to handle. Cut in half and scoop out seeds. Place on baking sheet cut side down (add no water) and cook until tender for about 30 minutes at 350 degrees. Remove from oven and "rake out" squash with fork to look like spaghetti.

Put squash in dish and add ½ jar of Amon Orchards Cherry Pasta Sauce. Melt butter, add garlic, and pour over squash. Salt and pepper and serve warm.

Pre-cook pumpkin for 20 minutes at 350 degrees (add no water). Cut pumpkin in half, remove seeds and strings. Place face down on baking sheet and continue baking until fork easily penetrates pumpkin. Scoop out pumpkin and puree in food processor or blender.

Mix together with other ingredients. Serve with apple slices, celery, cauliflower, etc.

Position a rack in the center of the oven. Preheat the oven to 375 degrees. Lightly oil a baking dish large enough to hold the squash. Halve squash lengthwise and remove the seeds and strings. Arrange the squash cut side down in the baking dish and brush lightly with oil (add no water). Bake until almost tender, 30-40 minutes. Keep the oven on.