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    You are in: Home / Cookbooks / xSweet Pies Tarts and Tatins
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    127 recipes in

    xSweet Pies Tarts and Tatins

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    This pie crust is LOW in calories & can be used for a lots of different fillings, such as onion pie or tomato pie.

    Recipe #41111

    4 Reviews |  By chia

    from saveur, this is a rich crustless pie. serve it with whipped cream if you like

    Recipe #75506

    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

    A 1663 recipe is quoted in The Margaret Rudkin Pepperidge Farm Cookbook. "To Make Fine Pies after the French Fashion: Take a pound and half of Veal, two pound suet, two pound of great Raisins -- stoned, half a pund of Prunes, as much of Currans, six dates, two Nutmegs, a spoonful of Pepper, an ounce of Sugar, an ounce of Carowayes, a Saucer of Verjuyce, and as much Rosewater, this will make three fair Pies, with two quarts flour, three yolks of Eggs, and half a pound of Butter." In the old tradition, I used what I had and I am recording it so I can duplicate it another time. I am considering it a work in progress.It was great served with eggnog cream.

    Recipe #513284

    On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share

    Recipe #435462

    This was came from a Food and Wine magazine. Titled "impossible" pie and was Jennifer Nettles' great-grandmother, Mildred's recipe. It is called impossible because it makes it's own crust. It's too sweet for me so I cut down on the sugar. The recipe has not been altered from the original. It's really yummy if you like coconut and egg custard. Enjoy! :)

    Recipe #511008

    Recipe #451692

    If you’re a fan of lemon meringue pie, you’ll love this festive cranberry meringue pie recipe. For the fluffiest meringue, set your eggs out at room temperature for about 15 minutes or submerge (in the shell) in a bowl of lukewarm water for 5 minutes before beating—egg whites at room temperature will gain more volume than cold whites.

    Recipe #510027

    5 Reviews |  By Steve_G

    From "The Frugal Gourmet Cooks American"

    Recipe #43595

    This recipe is from the food insert in my local newspaper; it sounded so good I didn't want to lose it! It is from a woman named Judith Ogden Larsen, who has a pie shop in Eustis, Nebraska, says "this pretty orange pie is better than pumpkin pie ever thought about being!" I think the addition of raisins might be nice in this....

    Recipe #193518

    This is just enough different from my other one that I entered it instead of just making notes.

    Recipe #451701

    I wrote this down years ago.

    Recipe #451708

    Recipe #451713

    Recipe #451716

    Easy and so tender!!!! I love this crust.

    Recipe #451683

    Nellie and Joe's Famous Key Lime Juice comes from Key West. One time I forgot to separate the eggs - pie was fine but no meringue....SO I just sprinkled coconut on top when serving and it was Wonderful!!!

    Recipe #451709

    Restaurant Business December 1999

    Recipe #451715

    Not sure where I picked this up. For a 9" pie shell.

    Recipe #451695

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