All recipes » Pies & tarts
Key Lime Pie by Amos MillerToo early for real, fresh fruit pies here - but Spring brings Key Limes, and that means unbaked Key Lime Pie with a slightly sweetened sour cream topping. I use pasteurized-in-the-shell eggs, so there is no issue with salmonella and I can move the pies from prep to cooler. Saves a load of time and makes a fabulous, flavorful,… |
3 votes
12339 views
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Peach Turnovers by Dominick CostaTurnovers are so versatile and that is why I love them! You can fill them with a number of things, from peaches to apples to pears to plums, and you can season the fruits or dress them however you want. Today I went with Peaches! I don’t know quite when my love for Peaches began. It just sort of happened. One day I looked in the… |
1 vote
3397 views
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Fruit Pizza by Chef Smith
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1 vote
1956 views
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Ellen Straus's Pie Crust Recipe by Albert StrausThis hefty, absolutely unbelievable crust is what our family grew up on. We love it! The pie crust is thick and tastes almost like shortbread but better. It is an ideal crust for any type of fruit (strawberries, Santa Rosa plums or apples). You will need a spring form type of pie pan. |
3 votes
3036 views
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