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    You are in: Home / Cookbooks / P-I-E
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    92 recipes in

    P-I-E

    [Cover photo by Sue L.] Storing the pies here because I can't search for 3-letter words at Zaar (10/1/05 UPDATE: They've just made it possible to search for 3-letter words, but I don't care--I'm not getting rid of my cookbook!). Exceptions: For pumpkin pies go to my cookbook Thanksgiving: The Dessert , for lemon pies go to Lemme Have Lemon Desserts! , rhubarb pies are in Rhubarb--just 'cause I like it! and blueberry pies are in I found my thrill on blueberry hill—with my sweetie! Non-dessert pies are in my cookbooks Casseroles—Meat, No Pasta , Casseroles—Veggies, No Meat, No Pasta and What's for breakfast? Baked 1-dish meals for your convenience . Of course, you gotta have something to go under that pie, so also check out my cookbook Pie Crust. (BTW, gotta plug my recipe for No-Fail Pie Crust recipe—try it, it's terrific!)
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    Always welcome duing the holiday season, and all during the autumn and winter.

    Recipe #35242

    4 Reviews |  By Rita~

    My DD went apple picking and brought me a nice bunch of organic apples. This can top ice cream waffles, pan cakes, french toast. Make an apple pie with it or stuff puff pastry with it. Pour it over a hot ricotta cheese cake.

    Recipe #259671

    I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust.

    Recipe #4861

    Very Easy but remember NOT TO OPEN THE OVEN, till it is done! This coconut pie makes it own crust.

    Recipe #393880

    2 Reviews |  By twissis

    I've been busy posting recipes from our cruise & found in 2 cookbooks I bought on-board ship. I'm now down to the devilishly delicious desserts, but b4 we go to the *Dept of Decadence* I wanted to share a recipe from the *Spa Section of Carnival Creations* by Cyrus Marfatia that brought Annacia to mind when I read the intro -- "An extremely tasty pumpkin pie to be thankful for as it is low in calories, fat, sodium + cholesterol & is just plain incredible." This is untried, so I hope 1 of you will give it a try & testify that the intro to this easy-fix is truthful. :-)

    Recipe #335573

    This pie won the 2006 First Place ribbon in the Peanut Butter Category of the 2006 National Pie awards. The recipe was provided by Raine Gottess.

    Recipe #197685

    This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.

    Recipe #181205

    This recipe came about after a trip to Mississippi, New Orleans and Alabama...had a pie in a restaurant in Alabama that was awesome but they wouldn't give me the recipe. This was the closest I could come to duplicating it.

    Recipe #55039

    My Mom got this recipe from a baker in Baltimore and I have loved this pie for 60+ years.

    Recipe #258135

    An incredibly delicious 3 ingredient pie! Use any flavor Jello (we like peach or strawberry kiwi). It's so easy and it really yummy! No guilt! Just a creamy, lightly sweet dessert everyone will love! Top with a little fresh fruit if you like!

    Recipe #26610

    From Connie Griffin at Hope Lodge. This is the best banana cream pie you will ever eat. check the reviews for different ways to go on this. the crust is dead easy , and adds a lot to the recipe. i like banana pudding also .

    Recipe #123993

    The combination of banana and toasted nut flavors is a treat to the tastebuds. Marg @Cayman Designs' Recipe #134190 is a good graham cracker crust recipe (don't use the optional cinnamon for this pie); you can also use a commercially available crust. Use ripe bananas but NOT bananas that are over-ripe and turning mushy. If you like, use dollops of Reddi-Whip on top of pie (optional); the program won't let me add this optional ingredient to the ingredients list.

    Recipe #214349

    Adapted from a recipe from the award-winning restaurant at Fearrington House Country Inn in Fearrington Village, NC, (just south of Chapel Hill). I use my own posted recipe for the pie crust; you can use your own preferred crust recipe. This dessert does not have a double pie crust, but it does use an equivalent amount of dough so the Recipezaar program insists that I enter it that way; I make a whole recipe and freeze the other half for another use. Substitute your own favorite crust if you prefer. Good served with vanilla ice cream. How many servings the recipe yields depends on the size of the portions you cut--30 is the yield if you cut into 2 x 2 1/2-inch rectangles. Preparation time does not include the time to make the crust. (P.S. The water on the cookie sheet is supposed to keep the crust from shrinking.)

    Recipe #226894

    Now for something a little different...I hope you enjoy this lovely recipe as much as we do. You can use any type of apple that you like, but we prefer the tart ones with this dish. Real comfort food for the soul.

    Recipe #89953

    An adaptation from an old family "Traditional Mincemeat" recipe which was passed down through my Mum's side of the family. This one however is FAT FREE - NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES. Where I have stated rum or brandy, please use any strong liquor that you may have available; it's just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck - and voila, a thoughtful home-made gift! N.B. It's the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol - Recipe #257241.

    Recipe #184762

    I can't make decent pie crust. So I make my pies crustless in a casserole dish instead. When I lived in Massachusetts, where apples are in great abundance every fall, I'd take this to church potlucks where half a dozen heart patients would see to it that I took home an empty, washed plate. They'd missed pie on their low-fat, low-sugar diets. A very controlled portion of real butter, and the natural sweetness of a good apple, make this dessert rich enough to satisfy.

    Recipe #203125

    My mom, Rosalie, made this pie for the first time about 20 years ago. Everyone that has had it asks for the recipe, and it is known by all of her friends all over the country as "Rosalie's Ice Cream Pie". It is my favorite ice cream pie. You can use different flavors of ice cream if you like, but I still prefer the original. Prep time does not include freezer time.

    Recipe #93398

    2 Reviews |  By KelBel

    This pie is superb.

    Recipe #100187

    I found this recipe in the first issue of Cooking Light and it really is great. Adding the egg white is a brilliant idea! Holds together very well. I am diabetic so I love the reduced sugar and reduced fat content.

    Recipe #85141

    1 Reviews |  By Roosie

    I am so excited by this pie crust! I have a recipe for pear filling for it, but I'm sure it would be equally good with apple. From Better Homes and Gardens October 2001

    Recipe #73749

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