Pies/16 recipes

The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

No Cook Cherry Pie Filling recipe

I got this recipe out of a magazine a few years back and I have made it a lot. The person who submitted it said it won her a blue ribbon, she also said she was a six-time Pillsbury Bake-Off finalist. I had no way to confirm this but the recipe sounded good and when I tried it I loved it.

Give a classic pumpkin pie a modern twist with creme fraiche that makes the pie differently rich and delicious. Brandy is an enhancer and makes the pie taste even better with just enough tang.

If you're looking for a cold dessert, then this scrumptious treat will satisfy your every need.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Instead of store-bought pie crust, we made our own with most whole wheat flour and olive oil, which made the crust a lot healthier with flaky texture and delicious flavor. Now enjoy this juicy-fruity pie without feeling guilty at all.

Most Loved Coconut Cream Pie recipe

Old-Fashioned Peach Pie recipe

Lemon Pecan Pie recipe

Do-Ahead Pumpkin Chiffon Pie recipe

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Homemade Strawberry-Rhubarb Pie recipe

Pumpkin Pie Squares recipe