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This recipe came from The New York Times Heritage Cookbook, published in the 70s. It's pretty much like pecan pie, except for pine nuts instead of pecans. The...
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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
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To make a double-crust pie, double the ingredients here and divide the dough into two disks, one slightly larger than the other. Use the larger one for the bottom crust.
Ingredients: flour, butter, yogurt, salt
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Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert.
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A hint of anise brings out the flavors of the berries.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 2 1/2 hours, plus chilling and defrosting.. Tell us what you think of it at The New York Times - Dining - Food.
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Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice.
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Bring something different to the holiday party: this flat pie pairs fresh cherries and pears with freshly ground black pepper and exotic five-spice powder.
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Crispy, buttery almond cookie crust, creamy white chocolate-infused filling, and caramelized white chocolate topping turn the classic pumpkin pie on its head.
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Get Egyptian Spinach Pie with Hazelnut Dukkah Recipe from Food Network
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Crushed Nilla wafers, vanilla pudding, sliced banana...goodbye, we're done.
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Get Amaretto Pumpkin Pie With Almond Praline Recipe from Food Network