Recipe Sifter

Papaya pie with warm spices like cinnamon, nutmeg, and pumpkin pie spice in a custard-style filling. A tropical twist on pumpkin pie with a similar sweet, spiced flavor.

Vegan tofu pesto quiche with soft tofu and basil pesto blended smooth, poured over mushrooms and tomatoes in a pie shell. An eggless, dairy-free quiche with just 5 ingredients.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.

Pumpkin pie built on heavy cream and sour cream for a richer, tangier filling spiced with cinnamon and ginger. Optional apricot preserve layer at the bottom adds a tart-fruit twist.

Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.

Flexible meat-lover's quiche loaded with bacon, ham, sausage, and cheddar for a hearty breakfast or brunch that uses whatever cooked proteins you have on hand.

Whole apples wrapped in pastry and baked in cinnamon sugar syrup. Fill cored apples with spiced sugar and butter, wrap in pastry, bake in hot syrup.

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.

Vegan broccoli pie with a silken tofu and tahini custard, nutritional yeast, and lemon juice in a pie shell. Creamy, savory, and completely dairy-free with a wheat germ topping.

Diced chicken and mushrooms in a creamy celery soup filling baked under a flaky dill-seasoned pie crust. A cozy chicken pot pie with an herby twist.

A Southern classic with a coconut twist. This chess pie has a rich, custardy filling loaded with flaked coconut, baked in a flaky crust until golden and set. Just 6 ingredients and pure old-fashioned charm.

Browned sausage, hash brown potatoes, bell peppers, and sharp cheddar baked in a flaky pie crust with a savory egg custard. The ultimate make-ahead brunch for 6.

Drunken crawfish pie tucks two pounds of crawfish tails into a buttery brandy-spiked cream sauce with the Cajun holy trinity, sealed inside a double crust and baked golden. A Louisiana classic that turns brunch or supper into an event.

Fresh raspberry pie where most of the berries stay uncooked, suspended in a glossy cooked raspberry glaze in a baked crust. Bright, fresh, and barely-cooked, finished with sweetened whipped cream.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.