In celebration of National Pie Day check out the PieKnits Cherry Pie or Lattice Blueberry Pie free patterns!
Or if you prefer the edible kinda – a recipe…

Fav. Apple Pie
Crust:

• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup butter, cut into 1 inch cubes and chilled
• 1/4 cup shortening, chilled
• 6-8 tablespoons ice water

Mix dry ingredients in large bowl.
Cut in butter and shortening with your finger tips (or use a food processor- love mine, it’s so easy!) until mixture is coarse and no more large chunks remain.
Add just enough water to bind and using the palms of your hands press dough into a ball.
Wrap dough in plastic and refrigerate for at least one hour and up to two days.
Filling:

• 6 cups apples, peeled, cored and sliced
• 1/2 cup sugar (can use white or brown)
• 1 1/2 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 2 tablespoons butter (reserve for assembly)

Combine apples, sugar, flour, spices and salt together in large mixing bowl. Set aside until dough is rolled out.
Cut refrigerated dough in half. Using your palms, press each half of the dough into a disk. On a lightly floured surface, roll each disk into a large circle. Turn it frequently and use lots of flour as you roll. Keep rolling until the dough will fill the pie dish. Gently ease the bottom crust into pie plate. Spoon filling into pie dish.
Dot filling with reserved butter.
Lay top crust on top of filling and pinch edges to seal, lightly crimping them if desired. Cut steam vents in top crust.
Bake at 425°F for 10 minutes. Turn oven down to 375°F and bake for 1 hour, or until juices start to seep from pie.
Let pie cool for at least 1 1/2 hours before cutting to allow juices to thicken.