So why is it that shop-bought pies make so little effort to be like homemade?

That pie, a first cousin to pumpkin, would also make a grat dessert.

Watching Emily do it easy as pie made him swear off trying to sewfor good.

Thin-crusted pies emanating from it make super openers.

The pie makes a perfect complement to the simple, traditional Tibetan dessert of rice with yogurt, raisins and pine nuts ($3.50).

The pie on the kitchen table was probably made of the same bitter stuff, concealed beneath a veneer of sweetness.

Sure it's touristy, but the scene of red-and-white table coverings, Frank photos on the wall and very good pies make it worth the wait.

The farm shop also sells their own free range pork, bacon, etc from the butcher/deli, and cakes and pies made in their kitchen.

Shepherd's pie and fish-and-chips, made from local products, substitute for T-bone steaks imported from France.

Not surprisingly, the pumpkin was earning its keep long before pies and Halloween made it a seasonal symbol.