Basic Easy Pie Crust by Glenn

For my grandmother, Eva Koehler, this was what passed for "easy." For me, easy means opening the box and removing the sleeve, cutting the end and removing the roll of pie dough then un-rolling the dough and placing it in a greased 9" pan. Translations have been made where appropriate. This is one of a very few recipes in her book…

Grandma Koehler's Pumpkin Pie by Glenn

Grandma Koehler preferred the long neck green stripe pumpkin (actually a gourd) for her pies. The result was that in addition to the unique taste the filling was stringy, much like spaghetti. If you are not that venturesome, any good pumpkin will work just fine with this recipe. It is not an easy recipe but it includes a number of…

Baked Apple Pie Roses by Culinary Envy

Wow your family and guests with these easy to make and delicious Baked Apple Pie Roses.

Banana Cream Pie by Chef Smith

Search under my recipies for graham cracker crust, caramel sauce, chocolate sauce.

Classic Pie Crust by Micheline

Four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie. Recipe is from The Taste of Home Cookbook.

Perfect Pie Crust by Libby Starchild

This is from an old church cookbook that my grandmother had. It's a great, simple recipe that can be used to help a little girl make her first pie. I've made single-serving pies in muffin tins, tarts, meat pies (after the pie is sealed you can make a braided edge to make it look pretty). Just be very careful not to work the dough…

Gluten Free Cheesecke by Debbie Rapsky

I have made this with several different topping, strawberries , blueberries, chocolate sauce and just plain.

Blackberry Chocolate Tart by Syi

A fairly easy and elegant dessert. Raspberries are a great substitution, for the blackberries, as well.

Open Apple Tarts by Chef Smith

Fruit Pizza by Chef Smith