Pina Colada Pie - cooking recipe

Ingredients

1 pkg. Jell-O vanilla pudding
1 1/2 c. sour cream
3 Tbsp. rum
2 Tbsp. sugar
2 Tbsp. milk
1 tsp. grated lime rind
1 can crushed pineapple, drained
1 c. shredded coconut
1 baked 9-inch pie shell
1 container Cool Whip
3 to 4 c. cooked butternut squash, peeled, boiled and mashed
2 c. brown sugar, firmly packed
4 eggs, beaten
1 tsp. nutmeg
2 tsp. vanilla
3 Tbsp. melted butter
1/4 tsp. salt
1 c. buttermilk
1 tsp. baking powder
3/4 c. sugar
3 Tbsp. cornstarch
3/4 c. water
1 Tbsp. butter or margarine
2 Tbsp. grated lemon peel
1/4 c. lemon juice
1/2 c. flaked coconut
1 stick butter, melted
2 c. cake flour
2 eggs (yolks and whites separated)
2 1/2 c. whole milk
1/4 tsp. salt
5 c. Concord grapes
1 c. sugar or more to taste
1/4 c. flour
1/8 tsp. salt
1 tsp. grated lemon rind
1 tsp. grated orange rind
2 pie crusts (9-inch size)
4 c. flour
2 tsp. salt
1 3/4 c. Crisco
1 Tbsp. sugar
1 Tbsp. vinegar
1 egg
1/2 c. water

Preparation

Sift the flour, salt and sugar together.
Cut in the Crisco shortening with a pastry blender.
(I do it the old-fashioned way with my hands.)
Beat the egg in a small bowl.
Add the vinegar to the beaten egg.
Pour the egg and vinegar mixture in the bowl containing the flour and shortening mixture.
Add the water, a little at a time, until you get the right consistency.
Mix thoroughly.