Py Recipes

Low calorie chocolate layer pie with a press-in flour crust, sweetened cream cheese middle, sugar-free chocolate pudding, and light whipped topping. Three layers, lighter guilt.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Lattice-topped cranberry raisin pie with a buttery vanilla filling and a sparkle of coarse sugar on top. A gorgeous, tart-sweet holiday pie that's a bold change from the usual pumpkin.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Pennsylvania Dutch cake-and-custard pie: a soft cake batter and a spiced applesauce-molasses custard poured into one crust bake into two distinct layers, finished with a coffee glaze. A clever heritage dessert.

Tyler pie with a creamy egg-and-butter custard kissed with vanilla and lemon, baked into a flaky crust until set and golden. The old Southern chess pie variation named for the Texas town.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Lemon buttermilk pie is a silky Southern custard pie, tangy with buttermilk and fresh lemon, baked low and slow in a blind-baked crust until just set. Chill it cold for a clean, creamy slice.

Onion and Swiss cheese quiche in a flaky homemade soda water crust with a rich egg and cream custard seasoned with nutmeg. Made entirely from scratch.

Bacon and Swiss pizza quiche merges quiche custard with pizza-style tomato sauce, basil, and oregano. Crispy bacon, melty Swiss, and a spoke-pattern sauce drizzle make it brunch-table royalty.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Fresh peach pie with a peach gelatin glaze in a baked pie shell. Sliced ripe peaches set in a sweet, glossy filling and topped with whipped cream. No-bake filling.

Chocolate cream pie with a cocoa custard filling topped with golden meringue. A from-scratch chocolate pudding pie with egg yolk custard and billowy egg white topping.

Raspberry-peach pie with chopped hazelnuts, a splash of rum, and a sugar-glazed double crust. Sweet peaches and tart raspberries in a nutty, buttery filling.