Official PiePal Recipes

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."

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.

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.

"Mmmm. Mmmmm!" That's what you'll hear as people taste this pie for the first time. This is a simple yet elegant pie, made with ingredients at hand. A perfect fall or winter pie, one that will surprise you with its delicate texture and satisfying flavors. This recipe took "Best of Show" at a state fair pie contest.

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.

Pucker up, sweet one! This one is loaded with lemon flavor and capped with a glossy, Italian-style meringue. It's for those who really love their lemon meringue pie. Took a blue ribbon in 1997.

What's not to love about coffee, chocolate and cream?  Add a rich pastry and, well, it's enough to make even a barista's mouth water.  And the judges liked it, too.  It took a blue ribbon!"

Tarts have their own character, different from pies, and deserve to have their own pastry!  This recipe will provide that richer, more flavorful crust that complements a delicate tart.

Peach pie is my favorite, made with ripe, juicy, flavorful peaches.  This recipe saves those perfect peaches from summer time as frozen slices so that you can enjoy great peach pie all year.  Really, I was pleasantly surprised at how good this is!  The judges thought so, too, giving it a blue ribbon at the state fair this year.