Pate Brisee

Pate Brisee is a flaky, buttery dough that is used to make quiche, pie, galette, and tart shells. I made the mini-quiche shown at right by cutting rolled-out dough into small 1.5 inch fluted rounds, … [more]

Pumpkin Pie

Nothing says fall like the taste of a great pumpkin pie served with fresh whipped cream. This is one of my favorites with a touch of rum. [more]

Grandma’s Strawberry Rhubarb Pie

The combination of the sweet strawberries and tart rhubarb makes this a classic in country fare. [more]

Grandma's Country Pie Dough

This is a slightly sweet, tried and true dessert crust. It perfectly compliments pie fillings from Apple to Pecan to name but a few . This recipe will make two 9”-10” crust or one 9”-10” … [more]

Vermont Pecan Pie

There is nothing easier than making pecan pie. With the addition of the darker maple syrup this is a great winter pie. Makes 1, 10” pie. [more]

Apple Pie

This recipe is from my Georgia born and bred great-grandmother. I made it for Thanksgiving when I went to meet the boyfriends parents. It was a huge success. [more]

Down on the farm apple pie

When it comes to apple pies you will usually find two types of methods. The first method is that the filling is cooked and cooled before adding to the crust, then baked. The second method is the … [more]

Apple pie recipe?

I have a basket full of apples and a hankering for pie. What I don’t have is a good old fashioned apple pie recipe. Does anybody have one that they are willing to share? [more]

Homemade pot pie (easy!)

Everyone raves about this dish and often ask for the recipe. I’m a bit shy about sharing it because I often use ingredients from a can and a box - that’s where the EASY comes in. It fills … [more]

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