All Pies

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!"

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.

When you start with good peaches, ripe from a nearby tree, sweet ones, 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.

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.

The element of surprise makes this pie a total delight. First, there's a hint of orange that enlivens the berries. Then the berries themselves are fresh, not baked, so they burst with flavor. They're nestled in a pre-baked pastry, top and bottom, and coddled in a shiny glaze. Took "Best of Show" at a state fair pie contest in 1999.

A generous filling topping with an even more generous meringue make this an extravagant pie. It’s great for those show-stopper occasions…and for anyone who just loves coconut! Best of Show winner in 2009.

It's just so, so...chocolate! And eye-popping, and rich, and glorious.

Love rhubarb? This one will fill the bill, and then some! Recipe makes an 11 or 12" pie, enough for company, and is striking with the bright red filling bubbling up through your delicate lattice crust. A splash of orange juice makes it even more bold. Won a blue ribbon at the state fair in 2004.

It's easy and it's chocolate!  Made with ingredients at hand, you can have pie for dessert any time.  See 'Baker's Notes' below for a gluten-free version.

"Custardy coconut, crunchy almonds, rich chocolate...all settled in a delicate crust.  It's dreamy and rich.  If you like Almond Joys, you'll love this."

Winner of the 'Merry Month of May' pie contest!  This recipe was created to use the Costa Rican sour oranges or 'mandarinas.'. They are very sour and are used in place of lemons.

What a gift from nature honey is!  And this tart puts honey and nuts right on top, where they belong.

It's not every day that you make a pie with meringue, so if that's what you're doing, try this version of meringue!  It is so much more reliable than regular meringue, holding up beautifully and less likely to "weep," and hence to make you weep as well. 

It is just so delicious!