All Pies

Easy!   There's something about the crunch and flavor of the pecans that I just love. 

Creamy decadence.  Really, what else do you need to know?  Oh, the crust is a perfect complement to the filling, being the tiniest bit nutty.  Real rum makes it a special occasion treat.

There's something seductive about pears and almnds together, like they were born to love each other.  This tart will arouse applause from those lucky enough to be served a slice!

It's the perfect pie for the Fall season:  a sense of warmth from pure maple syrup and the comfort of cream.  Consider it for an afternoon get-together with hot coffee.

Nuts to apple pie!  Yes, adding nuts is just the thing sometimes.  Nuts and butter and brown sugar make this topping a little crunchy, the perfect foil to the soft apples and crisp crust.  A blue ribbon winner.

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.

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.

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

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

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

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.

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!