Pies! Post your pies here!

So, Dougie Monty and I had a great idea:

“Why don’t we post a thread for people to submit thiers and their mom’s great pie recipies!”

“Great Idea, Babar!”

So, let’s have 'em. Any recepie is welcome. Pies, cobblers, tarts, whatever. Heck, even chilie. But it better be good, 'cause I’ll probably actually make some of them. See ya at the oven!

No pie, soup.

Get a nice soup bone with some meat on it, or a neck bone (from a cow, of course), or beef shank, or “stew meat.”

Put it in a big pot (a nice heavy one, nothing tinny), cover with water, add salt, pepper, garlic cloves and boil til the meat’s tender. (This can take hours – I make this soup over two days.)

Take the meat off the bone, whatever you need to do to make nice size pieces.

(Geez, I’m posting this like none of you have ever cooked before – pretend you’re one of my kids.)

Save the water you cooked the meat in, but remove any yucky stuff and put the meat back in.

Add a big can of whole tomatoes (cut them up a bit and discard the cores), a smaller can of tomato sauce, shredded cabbage, kidney beans, frozen peas, sliced carrots, and some uncooked spaghetti (broken up into 2-3 inch pieces). Ratio doesn’t matter much.

Cook (simmer, boil, whatever) til the veggies are done.

This is so yummy. Good with grated Parmesan on top.

Freeze what you can’t eat. Tastes better the second day, and the third.

I call this “I’m Gonna Get Laid” Blackberry Pie (obviously it’s my husbands very favorite food!)

4 cups fresh blackberries
1 cup sugar
1 Tbs lemon juice
1/4 cup Minute Tapioca
1 Tbs butter

Preheat oven to 350, line a 9 inch pie plate with Pillsbury Pie Crust (OK, it’s not all homemade!)
mix together all of the above ingredients (except butter) and let set for 20 minutes.
Spoon into crust lined pie pan…Cut butter into small pieces and dot on top of filling. Put on top crust- cut a few holes in top to vent and SEAL EDGES WELL or it will drip everywhere…Bake for 1 hour or until bubbles coming out vent holes pop slowly.
Cool and eat! Major Yummy…

PS- The tapioca is what gets the pie to “gel” instead of running all over like berry pies tend to. It also works for peach and blueberry pies. See the box for recipies.

An optimist sees an opportunity in every calamity; A pessimist sees a calamity in every opportunity.

Wow. I didn’t think anyone would actually reply. Thanks ladies!

Ladies!?! Dang, man, everyone knows the best cooks in the world are male! Stand back and let me show you how to make an outstanding dish! And hand me a beer for this here empty hand. Cube up a couple pounds of ham (precise measurements are for the non-cooks among you). Put this in a crock pot or dutch oven with 2 quarts of water and set it on low. Next, dice a large-ish onion and toss it in. Add about a tablespoon of seasoning salt (Johnny’s is good)and a tablespoon of ham bouillon. Now cut up around two pounds of new potatoes (they have the red skin) into cubes about the size of the ice cubes in a rum-and-coke drink and dump them in the crock pot. Open another beer. Clean about two pounds of fresh snap beans (they “snap” when you pop the ends off) and break them into 2" or so chunks. After you rinse the beans, toss them in the pot and let the whole mess simmer for several hours. Check the seasoning and adjust to suit your taste. Open another beer. It’s best if you start this process the night before you plan to serve this meal. Oh yeah, leave the skins on the potatoes! I usually make a large batch of cornbread to go with this dish. Most people call it “green beans and new potatoes”. Did I mention that you should open a beer before you start work on the cornbread? This is really nice if you are having a large group of folks over for a BBQ, picnic, or whatever.

Radar – I’ve done that dish but with cabbage instead of green beans – and with considerably less liquid accompaniment.

A little gassier with cabbage, I suppose.

I do green beans with bacon and onion too.

Time to raid the neighbor’s garden.

Wisdom learned in bachelorhood between 3 marraiges…

                  Beer Pie

You will need:

12 oz of semisweet chocolate chips
1 ready-made pie shell (I am not a chef)
20-24 large marshmallows
** 2/3 cup Guiness draught **
(this amount is a suggestion, use as much as you see fit, this is not the Pillsbury Bake Off)
1/3 cup heavy cream, or evaporated milk, or some kind of milk-like substance (who cares as long as you have the beer part right)
1 tsp vanilla
a pinch of salt

Put chocolate chips, marshmallows, and salt into blender. Put stout in one pan and milk or cream in another pan. Heat both until they are hot but not boiling.

Pour stout and cream into a blender and mix on medium setting for about a minute. Add vanilla, and a shot (or two) of bourbon for that extra zip. Blend until smooth. Pour mixture into crust and stick it into fridge for 4-6 hours until firm. Whoooo hoooooo!!

“…send lawyers, guns, and money…”

 Warren Zevon

Keep 'em coming, guys and ladies!

This is my very special “I Feel Like Eating Pie” pie…

You’ll need:
One vehicle
One bakery
$5 - $10

Instructions should be self-explanatory.

The “Easy-as-Pie” pie:

One premade Keebler graham cracker crust.
One 6-pack of chocolate pudding Snack-Pak
One graham cracker
Some Cool-Whip

Remove packaging from graham cracker crust. Remove foil lid-thingys from all 6 Snack-Paks. Dump pudding into crust. Smooth out with a spoon, spatula, or your fingers. Guesstimate where the individual slices would be, and stick a dollop of Cool Whip on each on, and one in the middle. Put the single graham cracker in a baggie. Take a mallet or something and beat the crap out of the shrouded graham cracker. Open the baggie, and sprinkle the grumbs (grumbs: graham crumbs) evenly over the pie. Refrigerate until you just can’t stand waiting any longer.

Veni, Vidi, Visa … I came, I saw, I bought.

You eat like me, Chris!

This is my mom’s pumpkin pie recipe…similar to Chris’s “Easy as Pie.”

1 can Libby’s pumpkin pie mix (not the straight pumpkin…the ready-made stuff)

1 Pet-Ritz 9-inch pie crust.

Pour pumpkin pie mix into pie crust. Bake for as long as the can says to. Top with Cool Whip when it’s done baking.

My mom always did make awesome pumpkin pie. :wink:

I make this pie only about once a year. Because I usually end up gobbling up the entire thing, and that’s just not the sort of thing once should do year round.

Leslie’s Apple Pie

(2) Pie crusts (for top and bottom) - I prefer making my own crust so I can make it nice and thick, but those Pillsbury pre-mades aren’t too bad.

1 egg white, lightly beaten with 2 Tsp. water

4 Granny Smith apples - peeled, cored, and sliced

Juice of 1/2 lemon

3/4 cup white sugar

minced zest of 1/2 lemon (go buy a lemon zester - makes it much easier than trying to grate the zest off the rind)

1 tsp. cinnamon

1/4 tsp. nutmeg

2 Tsp. white flour

2 TB. butter, cut into 6 “pats”

rose water (available in some Middle Eastern Shops, and also through specialty baking catalogues)

Preheat oven to 450 degrees.

Lay one crust in pie pan. Brush top of (bottom) crust with some of egg white mixture (set the rest aside, you’ll be using it again).

Pile apples into crust, mounding them on the top. Sprinkle with lemon juice.

Blend sugar, flour, lemon zest and spices. Pour evenly over apples.

Place pats of butter evenly around the pie.

Sprinkle with 6-8 drops of rose water.

Lay top crust over the whole thing. Crimp the edges of the crusts together. Cut slits into top crust so it can vent. Brush remaining egg mixture over top crust. Sprinkle top of pie with sugar.

Put pie on a cookie sheet (this helps in case it drips) then pop the whole thing in that 450 degree oven for 15 minutes. Then turn the oven down to 350 degrees and bake for another 15 mins or so. (if the crust starts to get too brown, put a bit of foil over it.)

Let cool. (HARD TO DO!)

This pie is SO GOOD! I can taste it now. The rose water gives it a certain “je ne sais quois”.

“It’s not burnt. It’s Cajun!” - Christopher A. Evans

ACK! For the water (with the egg white)and the flour those should both be two TABLESPOONS. Tired. I need a cup of coffee and some PIE.

Sounds great, Leslie. Thanks!

If you’re ever up to making an apple pie AND you have some cooked cranberries left over (preferably some that you cooked yourself), try this:

Follow your basic apple pie recipe, but also add maybe 1 cup of the cranberries. (I put the apples in the pie shell first and then dropped cranberries on top, by the spoonful, and used a crumb topping.) Bake as usual. It tastes great, and the layering of colors within the pie is nice to behold as well.

AuntiePam: concerning the “considerably less liquid accompaniment”, yeah, I guess you could put in less water!

Amazing blueberry pie recipe Eris’ mom snitched from somewhere…

You will need:

1 pie crust (this one doesn’t have a top crust), pre-cooked

about half a gallon of blueberries, maybe less. Wild blueberries are infinitely better than domestic; and preferably slightly on the tart side. (Coastal Alaskan blueberries are the best)

a cup or so of brown sugar

dash of nutmeg

3-4 tbsp cornstarch

Stew up (in a saucepan) slightly more than half the blueberries. When the blueberries are bubbling, add the sugar and nutmeg, then take out some of the liquid, mix the cornstarch into it so you have a liquidy cornstarchy mixture, then pour that back into the saucepan slowly, stirring as you do. Once the mixture has thickened significantly, turn off the heat.

Take the remainder of the berries (the ones that are still raw - hopefully you remembered to wash them) and place them in the cookedpie crust. They should cover the bottom and be about 3 berries deep in the middle. Then pour the cooked berry mixture (which should still be hot) over the raw berries, smoothing it out with a spoon so you can get the maximum amount possible in there. Let cool. No more cooking/preparation is required.

This pie has an extremely intense blueberry flavour and because some of the berries are still raw, it has an amazing juicy texture. The raw berries spurt in your mouth as you bite…Sooooo good!

These went over really well at my company’s potluck days:


1 lb bulk pork sausage
1 pkg crescent rolls
1 c frozen hash brown potatoes
1 c shredded cheddar cheese
5 eggs
1/4 c milk
1/2 teaspoon salt
1/8 teaspoon pepper

Cover pizza pan with aluminum foil and grease foil. Stretch crescent rolls over foil to edges of pan. Layer browned sausage, potatoes, and cheese over dough. Mix eggs, milk, salt, and pepper and pout over pizza.
Bake 30 minutes at 350 degrees.


Brown and drain 1 pound of hamburger. With hamburger, in large pot, add 1 reg can of corn with water, 1 can of red or kidney beans with water, 1 package of taco seasoning, 1 can of stewed tomatoes, 1 can of tomato sauce, onion if desires. Simmer for 30 minutes on medium. Serve on top of fritos with cheese and sour cream.


1/2 lb ground pork
1/2 lb ground beef
1 cup soft bread crumbs
1 egg
1/4 cup chopped onion
1 tbsp chopped parsley
1 tbsp margarine
5 oz jar apricot preserves
1/4 cup BBQ sauce

Combine first seven ingredients. Shape into 1" meatballs. Brown in margarine. Drain. Place in casserole. Combine preserves and BBQ sauce. Pour over meatballs. Bake at 350 for 40 minutes. Makes 2 to 3 dozen.

For the Breakfast Pizza, I meant POUR the mixture-not pout. You may pout over the pizza if you wish but I don’t think that would make it taste any different.

Anyone want my Sweet Potato Pecan pie recipe?

Don’t let the loveless ones sell you a world wrapped in grey.