When we were children, Mom bought canned spiced peaches for a side dish at every Thanksgiving dinner but they’ve now disappeared from store shelves. We miss them terribly, but the filling in this pie tastes deliciously like those spiced peaches. Double recipe pie crust 2 ½ pounds sliced peaches, canned in juice ⅔ cup light brown sugar, firmly packed 6 tablespoons tapioca flour 2 tablespoons … Continue reading Winter Spiced Peach Pie

Oh, my gosh, is this pie good. Don’t count on leftovers, ever. ½ cup sugar ½ cup light brown sugar, packed 3 tablespoons cornstarch or 6 tablespoons tapioca flour ½ tablespoon cinnamon ¼ teaspoon salt ¼ scant teaspoon ground cloves About 2 pounds tart/sweet baking apples – Jonathan, Jonagold or Granny Smith are best 2 tablespoons butter 2 tablespoons fresh lemon juice Double recipe pie … Continue reading Brown Sugar Apple Pie

Delicious, not too sticky or sweet, and we’ve never had a fail with this recipe. Single recipe pie crust ½ cup sugar 1 cup dark or light corn syrup 2 eggs, lightly beaten 1 tablespoon flour Pinch salt 1-2 tablespoons butter, melted 1 teaspoon vanilla Pecan halves – enough to cover 9-inch pie Preheat oven to 325 degrees; line an 8- or 9-inch pie pan … Continue reading Kate’s Pecan Pie

Just as tasty as the wet version, but without the moist bottom layer. Single recipe pie crust ½ cup molasses ½ teaspoon baking soda ½ cup boiling water 1 ½ cups flour ½ cup sugar ¼ cup butter Pinch salt Preheat oven to 375 degrees. Line bottom of 9-inch pie pan with crust. Mix flour, sugar, butter and salt to crumb texture – you can … Continue reading Shoofly Pie (dry version)

One of the recipes from our German/Pennsylvania Dutch forebears; legend has it that it’s called “shoo-fly” because the pie is so sweet, when you put it out at a picnic, all the flying insects will gather around this pie and leave the rest of the table alone. I think that’s kind of an insulting story to pass along, especially when this molasses pie, and its … Continue reading Shoofly Pie (wet version)

Double recipe pie crust 5 cups sliced peaches 3 tablespoons cornstarch or 6 tablespoons tapioca flour ¼ cup cool water 2 teaspoons cinnamon 1 scant cup sugar ½ inch vanilla bean Egg wash (1 egg white beaten with 1 tablespoon water) Sanding sugar (optional) Prepare your pie crusts. Peel and slice peaches into mixing bowl; set aside. In a second small bowl, combine starch and … Continue reading Peach Pie

Why bother with canned fillings when fresh cherries taste so much better, and pitting cherries is no big deal? Cherries are at their best in July,* so make this pie then. Also, small children find it amusing to pop the pits out of cherries – make them do the work and this pie is even easier. You can make this pie with beautiful yellow/pink Rainier … Continue reading Cherry Pie

In honor of today’s Kentucky Derby run, here’s the Southern favorite also known as Chocolate-Bourbon Pecan Pie. One of our friends once asked us to add coconut for her husband, who is a serious devotee of all things coconut; the result was fabulous. Single recipe pie crust 1 ½ cups pecans, chopped 1 cup semisweet morsels 1 cup dark corn syrup ½ cup sugar ¼ … Continue reading Derby Pie

Jon Stewart once dissed strawberry rhubarb pie as the Agent Orange of pie-dom. Despite our deep and enduring admiration of him, we disagree – this pie has made people who fear and loathe rhubarb look forward to the pink stalks every spring. It’s a challenge to get it right, though – May rhubarb tastes better than late June rhubarb, but fresh strawberries aren’t even close … Continue reading Strawberry Rhubarb Pie