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I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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This flavorful Concord grape pie is topped with a crunchy oat streusel.
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My favorite crust for fruit pies. Always tender and flaky!
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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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Fresh or frozen rhubarb is combined with cherry pie filling in this easy two-crust pie.
Ingredients: rhubarb, cherry, sugar, tapioca, pastry
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This is a very rich cake and it sells great at bake sales, as well as my little restaurant. When baked, the cherries go under and the cheese rises to the top.
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Use this recipe from New Orleans chef Donald Link to make his Fresh Pumpkin Pie this Thanksgiving.
Ingredients: flour, salt, sugar, butter, shortening, water
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An all-butter pie crust wraps around this award winning apple pie.
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Pumpkin pie lovers rejoice! Now you can have your pie for breakfast.
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Melted candy bars and peanut butter in a fluffy frozen no-bake pie.
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Get Blueberries-and-Cream Slab Pie Recipe from Food Network