Pies are not just for Thanksgiving dinner. In many cases, they are just as easy as a layer cake to make and every bit as popular, whether the occasion is an office potluck or a big family feast.

Here is an assortment ranging from fruit to chocolate, ice cream to meringue.

Whatever you choose, those who sample will be impressed.

Never-Fail Pie Crust

Ingredients for Single-Crust Pie:

1 cup all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

1-1/2 teaspoons white vinegar

2 to 3 tablespoons milk

Ingredients for Double-Crust Pie:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

1 tablespoon white vinegar

5 to 6 tablespoons milk

In a small bowl, combine the flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.

Pastry for a single-crust (9 inch to 10 inch): Roll out pastry to fit a 9-inch or 10-inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.

Pastry for a double-crust (9 inch to 10 inch): Divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-inch or 10-inch pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pies; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

(Recipe courtesy of "The Taste of Home Baking Book")

Candy Apple Pie

6 cups thinly sliced peeled tart apples

2 tablespoons lime juice

3/4 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon or nutmeg

1/4 teaspoon salt

Pastry for double-crust pie (9 inches)

2 tablespoons butter or margarine

Topping:

1/4 cup butter or margarine

1/2 cu packed brown sugar

2 tablespoons whipping cream

1/2 cup chopped pecans

In a bowl, toss apples with lime juice. Combine dry ingredients; add to apples and toss. Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge of pie plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges high. Cut slits in top. Bake at 400 for 40 to 45 minutes or until golden and apples are tender. Meanwhile, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from heat and stir in pecans. Pour over top crust. Bake

3-4 minutes more or until bubbly. Serve warm. Yield: 8 servings.

(Recipe courtesy of "Best of Country Pies")

Chocolate Banana Cream Pie

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1-1/2 cups milk

1 cup whipping cream

3 egg yolks, lightly beaten

1 tablespoon butter or margarine

2 teaspoons vanilla extract

1 pastry shell (9 inches), baked

4 squares (1 ounce each) semisweet chocolate, melted

2 medium firm bananas, sliced

Whipped cream and chocolate shavings, optional In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.Remove from the heat; stir in butter and vanilla. Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired. Yield: 6-8 servings.

(Recipe courtesy of "Best of Country Pies")

Buttermilk Raisin Pie

1-1/2 cups sugar

6 tablespoons cornstarch

1/4 teaspoon salt

3 cups buttermilk

3 egg yolks

3 tablespoons lemon juice

1 tablespoon butter or margarine

1 teaspoon vanilla extract

3/4 cup raisins

1 pastry shell (9 inches), baked

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

In a saucepan, combine sugar, cornstarch and salt. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in lemon juice, butter and vanilla. Stir in raisins. Pour into pastry shell. For meringue, beat egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350 for 15 minutes or until lightly browned. Cool on a wire rack for 1 hour.

Refrigerate for at least 3 hours before serving. Store in the refrigerator. Yield: 6-8 servings.

(Recipe courtesy of "Best of Country Pies")

German Chocolate Pie

1 package (4 ounces) German sweet chocolate

1/4 cup butter (no substitutes)

1 can (12 ounces) evaporated milk

1-1/2 cups sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 unbaked deep-dish pastry shell (9 inches)

1/2 cup chopped pecans

1-1/3 cups flaked coconut

In a saucepan, melt chocolate and butter over low heat; stir until blended. Remove from the heat and gradually stir in milk; set aside. In a bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla.

Gradually stir in chocolate mixture. Pour into pastry shell. Combine pecans and coconut; sprinkle over filling. Bake at 375 for 45-50 minutes or until puffed and browned. Cool on a wire rack for 1-2 hours. Chill (filling will become firm as it cools). Yield: 6-8 servings.

(Recipe courtesy of "Best of Country Pies")

Minced Meat Pie Filling

"This came over on the Mayflower, that's how long it's been in the family! The original recipe called for suet (yuk!) so I use butter and it's much better," says Marlene Boston.

3 cups roast beef, cooked and ground (I use a rump roast). Measure after grinding in food processor.

5 cups ground apples (I use half Granny Smith and 1/2 Jonathans (do not peel, just core)

1 cup sweet butter

2 cups golden raisins

5 cups white sugar

1 cup cider vinegar

1 cup apple cider

2 tablespoons cinnamon

2 tablespoons nutmeg

3/4 tablespoon black pepper

1/2 tablespoon salt

Place all in large heavy pot. Cook over low heat 45 minutes. Use 2-1/2 cups in each pie. (Use 2 crusts). Bake at 375 for 45 minutes.

(Recipe courtesy of Marlene Boston, Casper, in "Eatin' with Sal," available at the Casper Star-Tribune for $26.25)

Pumpkin Ice Cream Pie

3 English toffee candy bars (1.4 ounces each), crushed, divided

3 cups vanilla ice cream, softened, divided

1 chocolate crumb crust (9 inches)

1/2 cup canned or cooked pumpkin

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. In a bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. Remove from the freezer 10-15 minutes before serving. Yield: 8 servings.

(Recipe courtesy of "Best of Country Pies")

Golden Peach Pie

2 1-pound cans sliced peaches in heavy syrup

1/2 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground nutmeg

2 tablespoons butter or margarine

1 tablespoon lemon juice

2-crust pie crust

Cinnamon sugar for dusting

Heat oven to 400 degrees. Drain peaches and reserve 1/3 cup syrup. Combine sugar, flour, nutmeg and a dash of salt. Add reserved syrup and stir well. Cook, stirring constantly, over medium heat until thick and bubbly.

Add butter and lemon juice, then peaches. Line 9-inch pie pan with pastry; fill. Place lattice crust on top and dust generously with cinnamon sugar. Bake at 400 degrees for 40 to 45 minutes until beautifully golden brown.

(Recipe from Peggy Jane the Mom's ancient Better Homes & Gardens Cook Book)

Texas Lime Pie

3 cups graham cracker crumbs

1/2 cup packed brown sugar

2/3 cup butter, melted

3 cans (14 ounces each) sweetened condensed milk

5 egg yolks

2 cups lime juice

Whipped topping, lime slices and fresh mint, optional

In a large bowl, combine the cracker crumbs, brown sugar and butter until crumbly. Press onto the bottom and up the sides of two greased 9-inch pie plates.

In a large mixing bowl, beat the milk, egg yolks and lime juice on low for 2 minutes or until smooth and slightly thickened.

Pour into prepared crusts. Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean. Cool on wire racks for 1 hour. Chill for 6 hours. Garnish with whipped topping, lime and mint if desired. Yield: 2 pies (6-8 servings each).

(Recipe courtesy of "America's Best Church Supper Recipes)

Deep Dish Cherry Pie

6 cups pitted tart red cherries

3/4 cup sugar

3/4 cup packed brown sugar

3 tablespoons cornstarch

1 teaspoon almond extract

2 to 3 drops food coloring, optional

Dash salt

3 to 4 tablespoons butter

Crust:

1-1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup plus 2 tablespoons shortening

4 to 5 tablespoons ice water

Milk or heavy whipping cream

Additional sugar

In a large mixing bowl, combine cherries, sugars, cornstarch, extract, food coloring and salt. Place in a greased 1-1/2 to 2-quart casserole. Dot with butter. Set aside.

For crust, in a large bowl, combine the flour, sugar, salt and nutmeg. Cut in shortening. Add water, a little at a time, until a dough forms. Do not overmix. Roll out on a floured surface to fit the top of the casserole. Place on top of the cherries, pressing against the sides of the dish. Cut decorative designs or slits in center of crust.

Brush with milk or cream and sprinkle with sugar. Bake at 350 for 1 hour or until crust is golden brown. Cool at least 15 minutes before serving. Yield: 8-10 servings.

(Recipe courtesy of "America's Best Church Supper Recipes)

Community News editor Sally Ann Shurmur can be reached at (307) 266-0520 or sallyann.shurmur@trib.com. Read Sal's blog at tribtown.trib.com/Sal/blog and follow her on Twitter at www.twitter.com/WYOSAS