Get Dessert Recipes

"Who dare deny the truth, there's poetry in pie?" --Longfellow.

There's nothing like a homemade apple pie fresh out of the oven with a hefty scoop of vanilla ice cream on top. Just thinking about it makes my mouth water and my eyes, too, as I remember my late grandmother preparing home baked pies - apple, pumpkin, pecan - for large family gatherings. Rarely was there a slice left over. If there was, every one would fight to see who got to take it home.

In honor of grandma, we've put together a collection of old fashioned pie recipes. You may find you've never heard of some of these desserts. Don't let strange names or the unkown stop you from giving these treats a try. Once you take a bit of some of these classic pie recipes, you may be wishing you had been born making desserts from scratch was the norm.

Now, preparing a pie from scratch doesn't mean the recipes are complicated. Many of them are easy to make and quick to whip up. Go ahead and check out some of our pie dessert recipes and treat yourself to a piece of history.

Pie Making Tips

Pies may be made with any sort of paste. It is a fault to roll it out too thin; for if it has not sufficient substance, it will, when baked, be dry and tasteless. For a pie, divide the paste into two sheets; spread one of them over the bottom and sides of a deep dish well buttered. Next put in the fruit or other ingredients, (heaping it higher in the centre,) and then place the other sheet of paste on the top as a lid or cover; pressing the edges closely down, and afterwards crimping or notching them with a sharp small knife.

In making pies of juicy fruit, it is well to put on the centre of the under crust a common tea-cup, laying the fruit round it and over it. The juice will collect under the cup, and not be liable to run out from between the edges. There should be plenty of sugar strewed among the fruit as you put it into the pie.

Preserves should never be put into covered pies. The proper way is to lay them in baked shells.

All pies are best the day they are baked. If kept twenty-four hours the paste falls and becomes comparatively hard, heavy, and unwholesome. If the fruit is not ripe, it should be stewed with sugar, and then allowed to get cold before it is put into the pie. If put in warm it will make the paste heavy. With fruit pies always have a sugar dish on the table, in case they should not be found sweet enough.

Delicious Pie Recipes