Top 20 pie recipes
An easy beefy one dish meal with Bisquick, ground beef, tomatoes and cheese.
Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.
"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.
You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!
Scrumptious little sweet tarts that are simply filled with a bit of brown sugar and dates. No "pork" involved, just old-fashioned Acadian simple goodness.
This is a great recipe to help you use up the leftover rice, meanwhile deliver a delicious meal without too much hassle.
The silken tofu makes the pie taste silkily smooth, and it's loaded with chocolate. The best of all is that this dairy-free pie tastes so creamy, rich, and you can not tell that there is tofu in it.
Chunks of beef steak are slowly cooked in a crock pot with carrots, potatoes, onions and tomatoes. In the end, top the succulent casserole with some buttery and flakey pastry to form a pie, after baking, it's golden brown and delicious.
A delicious rustic tomato pie that highlights colorful tomatoes combining them with lots of gooey mozzarella cheese and basil. This is all packaged up in a savory black olive crust.
It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)
From Nedra, she sent us this recipe, and she said, this is the most fantastic pie ever. This was back in the 40s. I have it in my cookbook "scraps from the emperors' table" anything left over from napoleons table had to bE good; enjoy aunt almas hershey pie. Thanks to share this wonderful recipe with us.
A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.
A very old recipe from Venice, Italy, a delicious cheesecake with raisins
Strawberry and rhubarb are a great pair. I remember my Mom making this juicy, sweet and tangy flakey strawberry rhubarb pie; and every year when the strawberry season comes we revisit fond memories. :)
This mushroom and leek pizza may be a little bit different from the normal pizza, but they are delicous. Mushrooms are cooked with leeks, just perfect.
This pie is the perfect balance of sweet and tart with a lovely lattice crust:)
