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    You are in: Home / Cookbooks / Slice of Pie
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    24 recipes in

    Slice of Pie

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    98 Reviews |  By Kim D.

    This pie is delicious! This is a great dessert to serve at a BBQ Cookout! I get compliments on it all the time!

    Recipe #24618

    My husband never liked cherry pie, until I used fresh cherries.

    Recipe #52214

    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

    These are great for parties or for small getogethers. They allow guests to sample a little bit without feeling guilty afterwards.

    Recipe #244942

    Recipe #36202

    I made this pie this weekend. It's adapted from The Perfect Recipe cookbook by Pam Anderson. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. The filling is very lemony sweet/tart and fluffy. The meringue is tall and fluffy/light. Prep times are estimated. It takes a little time, but is well worth it. Lemon meringue pie was first invented in Philadelphia. This recipe represents the Mid-Atlantic U.S. region.

    Recipe #63712

    20 Reviews |  By Mr-Mom

    This is the best apple pie I have EVER had. This is one of those pies where everything just blends together on the palate beautifully and makes your mouth want more. I was not an apple pie fan until I tasted this! It is better than ANY bakery, restaurant, or grocery store bought (duh) apple pie I've tried. OH - and by the way, it is worth the effort to roll out the dough...Mmm, Mmm! You can use this light, flaky dough with TONS of other fruit pies.

    Recipe #107608

    The pie my brother always wants for his birthday. Very good in a Cream Cheese Crust (recipe #97877).

    Recipe #97984

    I love tart and sweet - lemon meringue is a classic.

    Recipe #101223

    One of the best recipes for lemon meringue pie! If you want a sky-high meringue, like the ones you see in bakery's, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites. Prep time does not include making the meringue/cornstarch mixture. I have even made this pie using a graham cracker crust (the graham crust goes very well if topping with whip cream or Cool Whip), also if you prefer a very tart lemon pie add in another 2-3 tablespoons of fresh lemon juice. I most always prepare the crust and then fill with the filling the night before and let it thicken in the fridge overnight then top with the meringue the following day. Also in place of the meringue, I have many times topped it with Cool Whip or whipped cream, it it excellent that way also. Which ever way you choose to make it, it is a wonderful lemon pie recipe. *NOTE* if you are worried about scorching the bottom of the pan, then you can also make the filling in the microwave, here's a large 8-cup microwave-safe bowl whisk together the sugar and cornstarch, add in all the remaining ingredients whisk to combine and microwave on HIGH for about 8 minutes (might take longer or less time) removing three times to whisk, make certain to cook the filling until hot, bubbly and thickened, then add in the 2 tsp vinegar and 3 tablespoons butter, this method works well and no scorched pans!

    Recipe #118361

    This was my first pie, and it came out beautiful and incredibly delicious! Recipe found at, posted by Jackie Smith. There are a few apple crumb pie recipes already, but this one is a little different with some of the optional ingredients. I hope you like it!

    Recipe #91803

    Almost as good as the candy (Think of the crust as up-side down crumb cake. Use a different crust if you like it more solid!)

    Recipe #90561

    A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. Recipe created by Maria E. Irvine a Pillsbury Bake-Off 41 Contestant.

    Recipe #136853

    A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)

    Recipe #3565

    A longtime family favorite my grandmother's made for years and passed down. Very easy, very very rich -- like a wonderfully fudgier brownie, kind of. Great with a cup of coffee!

    Recipe #75432

    1 Reviews |  By Sue Lau

    The combo of key lime with gingersnaps might sound a little strange, but it is really good! The short extra baking time allows the pie to have a much nicer texture.

    Recipe #100070

    Yummy fresh fruit decadence! Cook time includes chill time.

    Recipe #34695

    5 Reviews |  By Kim D.

    This is one of my favorite pies!!!

    Recipe #34804

    3 Reviews |  By Dib's

    This crust will turn a lovely golden brown and is good for turnovers, quiches and custard fillings.

    Recipe #17860

    I always have a supply of frozen berries and love to make this pie. Thaw just enough to separate- could use fresh if available. Feel free to use more or less of a certain berry, as long as the total amount is around 4 cups.

    Recipe #113697

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