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cooking.nytimes.com
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Crack Pie served by Christina Tosi of the Momofuku restaurant empire.
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This is the quintessential fresh strawberry pie. Lovely sliced berries are coated with a strawberry gelatin glaze, arranged in a graham cracker crust, chilled and piled with mountains of whipped cream.
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Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream.
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Get Easy Berry Pie Recipe from Food Network
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A wonderfully cool strawberry pie for hot days. Recipe can also be used to make a lemon pie. Just omit the strawberries and red food coloring, then increase lemon juice to 1/2 cup.
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This Italian spin on pot pie will blow your mind.
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This is a simple pie to make with amazing results. Fresh or frozen blackberries can be used.
Ingredients: sugar, flour, pastry, milk
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Get Fresh Blueberry Pie Recipe from Food Network
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My mother-in-law made this pie in Scotland. I serve it with boiled parsley potatoes and a nice salad.
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Get Cinnamon Chess Pie Recipe from Food Network
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Get Chocolate Ricotta Pie Recipe from Food Network
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If you can't find mulberries, you may use blackberries or raspberries instead. Simply mix rhubarb, berries, sugar, and flour together, and then spoon the mixture into an unbaked crust, dot it with butter, add the top crust.
Ingredients: rhubarb, sugar, flour, butter, pastry