All Pies

 

Angel Pie
  • Prep Time: less than 1 hour (plus 3 hours to chill)
  • Baking Time: 40 minutes

Angel Pie

It's so easy!  And it's gluten free!  OK, it's a "pie" mainly because it's baked in a pie plate...and it's light and delicious, perfect for a warm day or special occasion.

Fresh Fig Tart
  • Prep Time: 5 hours, including chillilng
  • Baking Time: 15 minutes

Fresh Fig Tart

If you love figs, you'll love this!  A slightly nutty crust, vanilla custard, the sweet burst of fresh figs, and a hint of sweet/tart chocolate bring people back for more.

Fresh Kiwi Blueberry Tart
  • Prep Time: 30 minutes plus chilling
  • Baking Time: 40-45 minutes

Fresh Kiwi Blueberry Tart

It's so pretty!  It's enticing and light, perfect for summer.

Raspberry Rhubarb Pie
  • Prep Time: 45 minutes
  • Baking Time: 55 minutes

Raspberry Rhubarb Pie

Intense flavor and bright crimson color highlight this pie.  It's irresistible, really.

Peanut Butter Pie
  • Prep Time: 1 1/4 hours plus chilling time
  • Baking Time: 15-18 minutes for crust

Peanut Butter Pie

Creamy rich meets slight crunch.  Chocolate meets peanuts.  And they live happily ever after.  A blue-ribbon pie!"

Slab Apple Pie
  • Prep Time: 1 hour for making crust, prepping apples, filling.
  • Baking Time: 1 hour

Slab Apple Pie

This is a great pie to make for a crowd. Because you cook it in a 13x9 dish, it makes more than a traditional pie, is easy to cut into many pieces AND it tastes great!

Silky Pumpkin Pie
  • Prep Time: 15 minutes (plus pie crust shell)
  • Baking Time: 55-60 minutes

Silky Pumpkin Pie

Silky is right!  Light like a custard, yet sensuous with ginger and cinnamon.  Everyone who likes pumpkin pie and who has tried this version has said it's their favorite.  See for yourself!  Took a blue ribbon at the State Fair.

Scarlet Raspberry Dream Pie
  • Prep Time: 1 hour plus pie shell. Allow 2+ hours chilling time as well.
  • Baking Time: 12 - 15 minutes

Scarlet Raspberry Dream Pie

Bewitching.  That's this pie!  Fresh, sweet red raspberries and dark chocolate buttercream are a winsome pair. The judges deemed it "Best of Show" at the NM State Fair Pie Contest 2014.

Adams Street Cherry Pie
  • Prep Time: 20 minutes (plus pitting the cherries and making the crust)
  • Baking Time: 50-60 minutes

Adams Street Cherry Pie

There's something about locally grown cherries, tart, bright red, enrobed in a sweet vanilla and almond sauce, all wrapped in a flaky crust, that just makes my mouth water. And this version won a blue ribbon in 2008!

Royal Rhubarb Pie
  • Prep Time: 45 minutes, including crust
  • Baking Time: 50 minutes

Royal Rhubarb Pie

When rhubarb arrives, we know it's officially spring.  Get some!  Make this pie!  See the recipe for what mellows the tartness and sweetness together, making it "royal."

Easy as Apple Pie
  • Prep Time: 30 minutes (plus crust)
  • Baking Time: 50 - 60 min

Easy as Apple Pie

This is first pie I ever made, the one that got me started on a lifetime of baking pies. It’s simple, delicious and easy! I’ve made it so many times I can make it by heart.

Gluten-Free Crust
  • Prep Time: 30 minutes plus chilling
  • Baking Time: as per recipe

Gluten-Free Crust

Most of us LOVE pie and some of us have to avoid gluten.  Here's a recipe to which my gluten-free tasters said, 'Yum!"

Very Lemon Chess Pie
  • Prep Time: 15 minutes plus crust
  • Baking Time: 45-60 minutes

Very Lemon Chess Pie

It's easy! It's so good! Especially for those who love lemon, this is a filling that meets that tart-sweet-rich need all at once. It won a blue ribbon in the "other pies" category at the state fair in 2011 for my pal, Havens.

I’d Give the Stars & Moon Peach Pie
  • Prep Time: 45 minutes
  • Baking Time: 50-55 minutes

I’d Give the Stars & Moon Peach Pie

When you start with good peaches, ripe from a nearby tree, sweet, where the juices drip off the knife and off your hands and into the bowl, well, there’s just nothing quite like a pie made with those.

  • Prep Time: 1 hour
  • Baking Time: 45-50 minutes

All American Pecan Pie

It has a (now not so) secret ingredient that cuts the sugary sweetness of a traditional pecan pie and adds depth, The strips of pastry on top make it elegant and even more inviting. Took a Best of Show in 2007."

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Recent Pie Comments

Rebecca Jo Dakota

05. February, 2013 |

Hi Anne,
I'm going to add an olive oil pie crust recipe to the "crusts" category of Pie Pals. Let me say, however, that I've never made...

Anne

23. January, 2013 |

I would beinterested to learn how to make crust with organic flour, oil and other organic alternatives. Was butter the original...

Cindy

14. October, 2012 |

I made this pie for family and it is everything that the description says it is.
Couldn't get the hazelnut extract locally, but couldn't...