The new recipe I tried for Marlborough Pie was the only unqualified success. I like the apple/lemon/custard pie anyway, and I like this even better.
Paula Deen's recipe for Chocolate Pecan Pie worked out quite well. We unfortunately confirmed that we no longer digest pecans all that well and sent the remainders with the two sons who were here. I think I erred in not using top-quality pecans for this. Some things you make, store brand is fine; other things, only the pricier version will do. This is one of the latter.
I have found the King Arthur Flour recipes for just about anything to be reliable, and this was true of Tourtiere, the meat pie (usually pork, but beef or duck are sometimes added) that the Quebecois have at Christmas. We liked it, but soon tired of it. Putting cinnamon and nutmeg on meat (sage and thyme are also prominent) shows up in lots of colonial recipes, but I only like it as a change-of-pace, not a week's worth - because all the cowardly people at the feast didn't want it. As with any very distinctive taste, I suspect that those who grew up with it and associate it with a holiday will always like it and get teary-eyed about it. Scandinavians eat lutefisk, which is "dried whitefish made from aged stockfish, or dried and salted cod, pickled in lye. It is gelatinous in texture after being rehydrated for days prior to eating" because "it wouldn't be Christmas without it." That doesn't mean it's actually good food. (I did also make Swedish Rye Bread and give it out, which is actual food, but I'm not giving out my grandmother's recipe. You'll have to settle for this.)
The apple-cheddar pie was a good apple pie under which one could barely detect the cheddar, even though it was sharp. I don't think I will bother again because of my plans for...
The pumpkin mince pie. Readers may recall that I asked for suggestions on how to cut the standard (Nonesuch) variety's intensity. I always like the first piece and then don't want more than a half-a-slice for the next two days, and then no more. As with the pork pie, no one else was helping us much with this. I chose pumpkin to solve that problem, but it was only a mild improvement. My wife thought that it diminished both types of pie to put them together, even though the spices are very similar. I think she is right. My plan for next year is to use the store-boughten mince as a flavoring for the apple pie rather than rely on it as the basis for its own dish. Maybe 75-25 apple to mince. I'll freeze the rest or find someone who wants it, but really, it's cheap and if I have to compost it it's not tragic.