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    You are in: Home / Cookbooks / pies
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    1 Reviews |  By Hadice

    This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.

    Recipe #402119

    Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!

    Recipe #398725

    Delicious pie that is about as close as you can get to fresh. *DO NOT use pie filling*You can use other types of blueberries but oregon is the most common and I got this recipe from their can and it works great.

    Recipe #342792

    This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.

    Recipe #317990

    11 Reviews |  By KateL

    I am a "LMP" fiend. The secret to a spectacular never-fail LMP is using 6 eggs. Once I made this version by Harriett Westman from "Blue Ribbon Winners: America's Best State Fair Recipes", this became my signature dessert. I adjust my portion size to the number of WW points left for the day; I calculate 1/8 of a pie as 10 points. Please allow 4 hours for cooling before serving. With 6 egg yolks, this is indeed a rich Southern custard filling with lemon juice added. For a more pronounced lemon flavor, use juice from up to 5 medium-size lemons, and reduce the water correspondingly; I have only made the standard recipe, which our family likes a lot.

    Recipe #292151

    St. Patty's Day is right around the corner... Fill a pie shell or serve in a dish. This is sooooooo yummy and you won't believe how easy it is to make. It's going to be hard to wait for it to chill, but it's worth the wait! The prep time includes time to chill.

    Recipe #288322

    3 Reviews |  By CindiJ

    My grandma made the most wonderful custard pie. When I got to stay the night or weekend with her, she would always have this for me. Of course I could never ever make this like I remembered until I finally asked her for the recipe. One thing I cannot replicate is the use of fresh whole milk, but have come up with a pretty close substitution. THIS is comfort food at its' finest.

    Recipe #276643

    This is a great recipe for parties, luncheons, or football Sundays.

    Recipe #248830

    Another recipe from the Fiddlehead restaurant in Juneau! Incredibly rich, absolutely wonderful; this pie sends peanut butter fans into ecstasy. Prep time includes chilling time. This makes enough for two 9-inch pies or one large 10 inch pie...really depends on the depth of your pie plate.

    Recipe #244545

    Amazing pie, from the cover of Bon Apetite Magazine, April 2007. From their R.S.V.P. column. This recipe comes from Jamie's Restaurant in Pensacola, FL. I served it at Memorial Day family get-together, and everyone said it was amazing. I agree. A bit time consuming to put together, but SO worth it! Time to make is an estimate (I didn't really keep track.) Freezing times are included in the "passive cooking time".

    Recipe #230880

    3 Reviews |  By Rita~

    This no-bake raspberry creamy pie is lite and airy! Yes you can replace with your favorite berries or mix and match. This holds up well and can be brought to outdoor parties.

    Recipe #224493

    1 Reviews |  By Berdie

    I got this recipe from a friend for my house warming party last year. It's so easy to make and so good! She makes it from memory every time...I still need directions. I hope you enjoy it.

    Recipe #217497

    I got this recipe in my culinary arts class and it was simply delicious. It's quick, rich and creamy! My family eats it up in no time! Note: I've made this with fat free cream cheese and light whipped topping and it works just as well:)

    Recipe #217420

    Entry in RSC #9, makes nice little snacks. They do sell minatures of Grand Marnier.

    Recipe #211567

    This is the best-ever Lemon Meringue Pie you could ask for. It is made with fresh lemons and fresh grated lemon peel. This is to die for---well not actually, but it has great lemon flavor and it is not that hard to make. Before putting the lemon filling in the pie shell, you will notice that a couple of tablespoons of the meringue go into the filling. It is wonderful. Once you make this you will not want to have any other.

    Recipe #210063

    From Sunset cookbook. I love this! It's my favorite pie. You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice. If you love lemon desserts, you'll love this!

    Recipe #195525

    Here's a great autumn dessert that's waist friendly. Apples, cinnamon, brown sugar and a nice crunch. Great alternative when craving apple pie.

    Recipe #193097

    If you really want to impress your guests or family with a dessert then this is it! This is a never-fail pie that I have made on many occasions, it's absolutely fantastic! --- plan ahead the pie needs to chill for a minimum of 8 hours before serving --- it's also wonderful even without the chocolate-dipped cherries, the first time I made it I did use the cherries, the second time I made this I just drizzled the melted chocolate on the cold pie, then dolluped whipped cream around the edge of the pie :)

    Recipe #175712

    8 Reviews |  By Bayhill

    I have been making this pie for my family for years. When my son was young, he would ask me to make "caramel apples in a pie".

    Recipe #164644

    OH MY GOD.....This is to die for!...and SO EASY to make! Absolutely delish! Try it and let me know what you think!!

    Recipe #162859

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