Partway through the movie we enjoyed a wonderful dessert pie & coffee/tea.
I (Lauren) made empanadas using a whole wheat-cornmeal crust recipe and I made a sweet potato puree with ancho chile and maple syrup by baking the sweet potato, adding some grilled onion and plumped raisins, maple syrup and ancho chile powder.
I baked them based on the instructions in the sweet potato samosa recipe. I used this recipe as a guideline even though I did not use the same ingredients. The amount of sweet potato, onion and baking time/temperature were the same. I believe I used 1/4 to 1/3 cup raisins andI added the maple syrup and chile powder to taste.
I thought the dough was a little thin, so I might make only 8 or 10 empanadas instead of twelve with the same amount of dough. I enjoyed the movie and I look forward to our next dinner.
I (Dani) made a Shrimp Pie from Cooking Light. It's a traditional souther pie and the savory crust turned out really well.
I (Cindy) made a Kale, Butternut Squash and Pancetta Pie. It's wrapped in phyllo sheets. You can see the whole pie above and the sliced piece is pictured below. I was really pleased with how this came out. The recipe is from Epicurious. 
I (Kim) came across a lot of good options for main course pies. At first I thought I'd do a Shepherd's Pie or Sunset Magazine had a Turkey Potpie with Sweet Potatoes that really sounded good. But, it seemed like a lot of us were thinking about pies with squash. Sweet potatoes seemed a little too similar to me, so I decided to make this Curried-Chicken Potpie instead. I'm glad I did! It was a little different with the curry powder, which I liked, and it was easy to make, too.
I (Rebecca) made a Pear Pie with Streusel Topping and Caramel Sauce from Cooking Light. The pie is made of sliced, firm pears and topped with a crumble crust. The caramel sauce isn't really necessary, but it was delicious on the pie (and would be good on other desserts as well). The pie was very juicy, so it's helpful to bake it on a sheet pan to keep it from bubbling onto bottom of the oven and then let it cool to room temperature to firm up before slicing. Instead of using a pre-formed, purchased pie crust, I made a home-made light pie crust that came from the book Perfect Light Desserts by Nick Malgieri and David Joachim. This is my favorite light pie crust recipe which I make any time I make a sweet, single-crust pie.
Sweet Pastry Dough (119 calories per 1/8 serving)
1 cup all purpose flour (spoon flour into dry-measure cup and level off)
3 Tbsp. sugar
1/2 tsp baking powder
1/4 tsp salt
3 Tbsp. unsalted butter, cold and cut into 6 pieces
1 large egg
1 Tbsp. cold water
Combine dry ingredients in a food processor. Pulse a couple times to sift togther. Add the butter and pulse 10-12 times to mix the butter in finely. Add the egg and water and pulse repeatedly until the dough forms a ball. Form the dough into a disk and wrap it in plastic. Refrigerate several hours or up to 3 days. You may also use it immediately, but it will be stickier. Before rolling out, knead it gently a couple of times and reform into a disk (I seldom do this because I forget). Roll out on a floured surface (I roll it on floured plastic wrap as it's sometimes a little sticky even chilled). Grease your pie plate before transferring the crust
Mushroom and Spinach Pie with Oat Crust
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=520954
I (Christine) decided to make this pie primarily for the oat crust because I thought it would be interesting to have a variation. Despite the decent reviews on the website, I found the crust hard to work with. I was unable to roll it out between two sheets of wax paper as directed, and ended up pressing it into the pie dish as best as I could. After it was cooked, I did enjoy the different oat-y taste but not enough that I'd want to make this again!
