Pie! There’s almost nothing else you need to say about the classic dessert. It comes in all kinds of flavors and textures, from fruit pies to cream pies to toasted meringue topped beauties. I love all the flavors and varieties. You can find a pie for any occasion, all year long, and this list of pies includes all of my favorite recipes.
If you’ve seen my show on Magnolia Network, you will be familiar with this beauty from the pie master, Rachel Swan. Anyone lucky enough to be in Minneapolis should try her pie at Pie & Mighty, but if you don’t you can try my version, with lime curd and berries.
Would you ever guess just by looking at this chocolate pecan pie that it's dairy free? I swapped plant butter for regular dairy butter and it worked beautifully! No one I served this to guessed it was made without dairy butter!
This peanut butter pie recipe is oh-so delicious. With a graham cracker crust, a smooth peanut butter filling made with cream cheese, a layer of chocolate ganache, and a whipped cream and candied peanut topping, this dessert is deluxe and irresistible. Be sure to chill this pie for two hours or overnight before serving.
This pie from Shauna Sever's book, Midwest Made, is all about the deep chocolate flavor. Be sure to use a high quality, bitter chocolate (70-75% cacao) or the pie can get very sweet, FAST! In her book the pie is topped with a homemade Cool Whip, which is 100% in keeping with the traditional pie. I left the cream unstabilized and unsweetened, because I like the contrast of the sweet filling to the clean, rich cream on top, you choose which way to go.
It's funny how rather retro American desserts, like the Banana Cream Pie bring back memories of grandmothers and childhoods. I am happy to report this version, inspired by Sarabeth's Bakery, does not disappoint. You have to make one to see how beautifully it cuts and how fantastic it tastes.
The Perfect Apple Pie is from Cenk Sönmezsoy's The Artful Baker, and trust me, I don't hand out that description without great consideration. The pie is jammed packed with super thin slices of apples, so that it is dense. If you take the time to stack them, you'll see the clean lines of apple when you cut into it. This pie takes a little longer to make, but the results are worth every second.
There is nothing more beautiful than a perfectly ripe, juicy, smooth, sweet peach, so don't fuss it all up with too much extra stuff. This perfect peach pie with lattice crust is really just peaches, a touch of booze (which is optional) and some raw sugar.
To make the pie extra special, roast your own pumpkin. I promise it is it worth it, and not nearly as hard as it sounds. Canned is fine too, and no matter how you get your pumpkin flavor, the resulting combination of flavors in this pie is a must for your dessert table.
I love pie, all pies, but this blueberry pie stands above the rest. When wild blueberries are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing.
The key to success with this sweet, but not too sweet, pie is to use sour cherries. Combined with just enough sugar and a pinch of black pepper, the sour cherries add a tart balance that goes perfectly with the rich, buttery crust.