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Pork Pie
Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.
Chicken Pot Pie IV
Chicken, cheese and broccoli make a winning combination in this savory pie. There 's also cream of chicken soup, carrots, and lots of diced chicken baked up into this wonderful 9-inch pie.
Chocolate Chess Pie II
The classic sweet and gooey Chess Pie becomes even more wonderful with the addition of unsweetened cocoa. This recipe yields a delicious 9-inch pie.
Fresh Rhubarb Pie
It doesn't take much to make rhubarb sing: Some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it 's golden outside and sweet and luscious inside. It 's especially nice with a scoop of vanilla ice cream.
Sweet Potato Pie I
For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.
Turkey Pot Pie
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people. Originally submitted to ThanksgivingRecipe.com.
Turkey Pot Pie I
Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices!
Shepherd's Pie
Traditionally made with minced lamb, this shepherd's pie is closer to an English Cottage Pie. Perfect for dark and cold winter days when the desire for comfort food is at a peak, this pie is also very frugal, making the most of winter vegetables. I've streamlined preparation and added flavor by using onion soup mix. Add a cup of thawed frozen peas for a change of pace.
Read MoreGrandma Ople's Apple Pie
Tired of ordinary old apple pie? Well this fabulous recipe adds a delicious twist to the apply classic. Sliced, unadorned apples are mounded into a pie crust and topped with a lattice crust. Then, just before baking, a sweet, thick sugar syrup is poured carefully onto the crust. An hour later, the apples are tender and fragrant and the crust a glistening brown.
