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Up until I made THIS apple pie, I had hated apple pies my entire life! It didn't matter if I bought them or made them; it didn't matter if they were Dutch or Crumb-crust or plain crust...I couldn't get past the overly sweet/cinnamony insipidness of the filling. However, things have now changed, forever. A friend begged me to make them an apple pie, and I found this recipe on a website where it had garnered 1,617 five star reviews! I read over 40 of the reviews and the version of the pie recipe that I'm posting is based on THEIR tweaking it. The original pie had too many calories for some and no seasonings: suggestions included cutting the syrup in 1/2, adding vanilla and some spices. It also included several helpful hints on adding the buttery caramel syrup. Please do yourself a favour: whether you adore apple pie or have always avoided it as I have, MAKE THIS PIE!!!! If you want to make it with the original recipe, here is the link: My many thanks and appreciation to the original poster, Moshamama.

Recipe #330370

I've been making this wonderful pie for years. It's so easy and tasty. Everyone wonders what's in it. This pie can bake while you eat dinner and then, apple pie for dessert. Yum! UPDATE: I've been asked if instant pudding mix is OK--yes! When the recipe was published there was no instant; tried the instant in it--works fine! LOL

Recipe #100480

6 Reviews |  By WJKing

MMMMMMMMMmmmm! This is a great twist on an old favorite! Popular here in Lancaster Co.! ENJOY!

Recipe #54788

Peaches and berries together. What's not to love? This is a one-crust pie, with the crust being placed on top of the filling. Recipe is from Good Housekeeping magazine.

Recipe #204851

I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.

Recipe #184882

To die for!! This recipe also works great with fresh strawberries, just substitute strawberry Jello for the peach Jello. Prep time does not include time to bake the pie crust or cooling time.

Recipe #115385

31 Reviews |  By ellie_

Although I haven't made this yet I am planning on making this yummy sounding peach pie before peach season is over. Recipe source: newspaper.

Recipe #98446

This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner

Recipe #60581

For years my mother has been raving about a Lemon Tart she often buys from a famous bakery chain. I did some research and the bakery unofficially released a rare recipe book a decade ago. There are only a few in existence and not even the owner has a copy. The measurements are evidence. (NOTE - lemon mixture is best prepared 24 hours before it is required).

Recipe #136958

Last summer my MIL bought me some culinary lavender, as well as, a cookbook on how to utilize this wonderful herb. This is one of my favorite recipes from that book- a lovely, purple tasting dessert. Simple enough for a picnic brunch, elegant enough for a dinner party.

Recipe #111430

ohhh what a terrific twist on lemon meringue pie. individual servings that look as pretty as it tastes great. Recipe from chef ross burden. Of course you can increase this easily

Recipe #290876

A lemon lover's dessert. A sweet dessert to make, especially in the summer. Got the recipe from a local recipe competition a couple years ago.

Recipe #176426

Another one of my Grandmother's Traditional Italian Recipes. This is a little time consuming in the prep. phase, but it's more than worth it in the end. There is nothing like this when you taste it. This is by far one of my favorites, and my brother's favorite, and my husband's favorite, and so on, & so on... :-) We always have it on Easter and Christmas. You can make your own pizza dough for this recipe or buy the dough already made... I sometimes buy it from our local pizzeria when I'm pressed for time. This can be served hot, warm or cold.

Recipe #293879

This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.

Recipe #122416

2 Reviews |  By Dee514

This has been our family's traditional Easter dessert since long before I came into being. My grandmother (Maria) made it every year until she turned 78 and then declared "it was too much work." So that was the year (1970), I took over this traditional "labor of love." I still make it every Easter, exactly the same way she did. Here is her recipe. The Prep Time includes all the cooking, the 24 hour soaking time for the "dry" wheat, and chilling of the dough. The Cook Time is the actual baking time for the pies. Requires Two 9 x 2 inch round cake pans (I prefer Pyrex, because you can see how brown the bottom of the crust is).

Recipe #65382

This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm — not hot — or at room temperature with vanilla ice cream.

Recipe #189363

A nice soothing hand cream for after a hard day of work in the garden.

Recipe #237660

6 Reviews |  By Terese

This is a really beautiful pie and does have a great rustic look about it. Delicious served hot or cold.

Recipe #37469

I've made this in mixed combo's of scratch, with pre-made store bought pie crusts, with fresh berries, frozen berries and it always taste great. Make sure the frozen berries are well drained. Or use the berry that is in season! Also, seal up cracks by pinching dough, otherwise, the filling will leak and put a piece of foil on bottom of oven just in case.

Recipe #253095

This is a spectacular cranberry tart with a mascarpone filling and chocolate crust! Cranberry topping and mascarpone filling can be made ahead & put together the night or a few hours before serving. Cooking time includes chill time

Recipe #274922

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