Pies - TartsView Our Alphabetical Recipe Index for Pies - Tarts
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If you've never made a fresh cherry pie, you are in for a big treat. This is an extremely flavorful and vibrantly colored fruit pie. Frozen cherries are fine.
This masterful, big, definitive pecan pie now resides in my newest cookbook A Passion for Baking, www.OxmoorHouse.com. It was renamed Perfect Pecan Pie (editorial felt World's Best was a bit boastful :). This is the ultra pecan pie! Make sure you use plenty of Georgia and California pecans, and upgrade, if you can, to Tate and Lyle’s corn syrup for a mouth-watering pecan pie like no other. It is the perfect Thanksgiving pie.
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One of the classic pies. If oranges don't suit, leave out the orange zest and use water instead. Unless you love raisins, you probably won't make this pie and that is such a pity because it is ambrosial, old-fashioned and delicious, good warm or ice-cold.