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    You are in: Home / Cookbooks / The Pied Piper
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    174 recipes in

    The Pied Piper

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    In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gand’s book Butter Sugar Flour Eggs (Clarkson Potter).Recipe by Gale Gand, from 50 Hall of Fame Best New Chefs: Hometown Heroes, July 2008 edition. F&W Magazine

    Recipe #308367

    This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!

    Recipe #128543

    This is a traditional way of making chess pie. Every good southern cook knows you have to add some cornmeal. To be honest, I don't really know why but that's how my mother did it so I will too.

    Recipe #114421

    Here's a simple dessert that you can keep in the freezer for when unexpected company shows up.

    Recipe #320283

    2 Reviews |  By stacylu

    Found this in our paper... haven't tried it yet but it looks great. Can make pie several days ahead and just add sauce when serving. Prep time does not include time for chilling and freezing Ice Cream.

    Recipe #62624

    This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.

    Recipe #29478

    The Loveless Cafe has been a famous resturant/hotel in Nashville Tennessee since 1951. To this day they still serve great country recipes. Everything they make is from scratch, including this pie. Enjoy!

    Recipe #116084

    Few things go together as well as cheese and apples. Try this cheddar pie crust next time you make an apple pie.

    Recipe #212147

    Serving Ideas : Warm briefly just before serving Adapted from: Elinor Klivans' Bake and Freeze Desserts

    Recipe #72917

    I watched this years the National Pie Championships held by the American Pie Council(2006) and was just in awe at the creative recipes that were entered. This southern entry had the pickiest of judges raving. I have found conflicting information on who entered this pie...when I figure it out I will return with the right name.

    Recipe #197049

    I recived this from a chef that worked at the Opryland Hotel (in Nashville, Tenn.). I hope you enjoy this! Cook time is chill time.

    Recipe #68564

    Courtesy of Paula Deen. SOOOOOOO Yummy!

    Recipe #190234

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

    Recipe #181205

    The original recipe is from the Pro Football Hall of Fame "Taste for Heroes". I've made a couple of changes and hope you like it. GREAT Autumn apple recipe with a "kick".

    Recipe #188101

    16 Reviews |  By yooper

    I have a good friend that loves Key Lime Pie. I saw this in the current issue of "Bon Appetit" and immediately baked one up for her. She was not dissapointed. She said this version was one of the best she's ever tasted! I agree.

    Recipe #86436

    We have celebrated this pie with Thanksgivings and Christmases for over 40 years! The pie is extremely light and of such a high volume, it looks like clouds. We do not normally put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is just a little different than the others posted here, it is spicier and a little bit sweeter. I count chilling time in the passive time, as well as the cooking time. I start this pie in the morning, so I don't feel rushed. It really does take time for the pie to firm up. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures.

    Recipe #187482

    Very rich. When an apple pie is cooked in thick custard, expect the apples to stay a little on the firm side. They won’t get as soft as they do in an apple pie made without a custard.

    Recipe #187303

    I love this pie! I never made an apple pie before I made this one and this is the only one I will ever make!!!!! It is YUMMY!!!!! Use store bought crusts to cut down on time.

    Recipe #123493

    Haven't tried this out yet. It looks so yummy! I may give it a try this weekend when I go over for lunch with friends

    Recipe #182080

    I don't like picking wild blackberries (too low to the ground and snaky) but I do love eating and cooking with them. This pie is exquiste with fresh blackberries but you can use frozen.

    Recipe #133184

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