Category Archives: Pies

Blueberry Pie

Blueberry is my boyfriend Jason’s favorite pie, so I dedicate this recipe to him. The lattice crust adds an attractive flair and the lemon juice complements the fruit so that the pie is slightly tart and not too sweet. I also add lemon zest to enhance the citrus flavor. I suggest making this pie in July through early September when blueberries are in season. Be sure to use fresh blueberries. (Maine blueberries are best if you can find them).

(Original Source: Food

Preparation Time: 30 minutes
Cooking Time: 45-60 minutes


  • 2 store-bought frozen pie crusts (you can make your own from scratch, but store-bought is much easier)
  • 1 cup sugar
  • 4 1/2 cups fresh blueberries
  • Squeeze of fresh lemon juice
  • Zest of 1/2 lemon
  • 5 Tbsp. flour
  • Salt


  • Pre-heat oven to 350 degrees.
  • Unfold first pie crust and press into pie dish.
  • Place blueberries in strainer and rinse.
  • Drain berries and add to large bowl.
  • Add flour and toss to coat.
  • Add sugar, lemon juice, zest and salt.
  • Pour berries into pie shell.
  • Cut other pie crust into 1 ” strips. Place strips on top of crust in criss-cross pattern to form a lattice.
  • Bake for 45 – 60 minutes or until bubbly. Serve.

Chef’s Tips:

  • Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
  • Place strips of aluminum foil around the edges of the pie crust while baking to prevent it from burning.
  • When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.
  • If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.
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Posted by on August 5, 2017 in Desserts, Pies, Summer Pies


Mixed Berry Pie

I typically bring Strawberry Rhubarb Pie to summer gatherings, so when I couldn’t find rhubarb in my local supermarket I was in a bind. My friend Cecilia had requested a fruit pie for her picnic, so I googled “berry pie” and found this five star recipe from the Food Network. I ended up with enough filling for two pies, so I’ve cut the ingredients in half below. I also added the zest of half a lemon, which contributes a pleasant tangy flavor to counteract the sweetness of the berries and sugar. This may be my new favorite summer pie!

(Original Source: Food “Cafe Hon’s Mixed Berry Pie”)

Preparation Time: 30 minutes
Cooking Time: 45 minutes


  • 1 cup blueberries, fresh or frozen
  • 1 cup raspberries, fresh or frozen
  • 1/2 cup blackberries, fresh or frozen
  • 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 tsp. ground cinnamon
  • 3/4 Tbsp. butter
  • Zest of 1/2 lemon
  • 2 unbaked pie crusts (use your own recipe or the one in the original)


  • Combine sugar, flour and cinnamon. Stir with a fork.
  • Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit.
  • Sprinkle lemon zest evenly on top of fruit mixture.
  • Top the mixed berries with the rest of the sugar mixture.
  • Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with your thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2 slits on the top of the pie.
    • Alternately, you may make a lattice crust as pictured to the right, by flattening the top crust with a rolling pin and slicing it into strips which you criss-cross over each other on top of the fruit filling.
  • Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.

Chef’s Tips:

  • Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
  • If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.
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Posted by on June 14, 2015 in Desserts, Pies, Summer Pies


Lemon Meringue Pie

After much research, my search is over for the perfect lemon meringue pie recipe! I have baked this several times for family and friends. Each time, people go back for seconds and there are no leftovers. Southern in origin, lemon meringue is a great year-round pie and ideal for any occasion. It is traditional while still adding an element of surprise for your dinner guests.

(Original Source: “Grandma’s Lemon Meringue Pie”)


  • 1 cup white sugar
  • 2 Tblp. all-purpose flour
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 Tbsp. butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 Tbsp. white sugar
  • 1 tsp. vanilla for meringue


  • Pre-heat oven to 350 degrees.

Lemon Filling:

  • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt.
  • Stir in water, lemon juice and lemon zest.
  • Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  • Stir in butter.
  • Place egg yolks in a small bowl and gradually mix in 1/2 cup of hot sugar mixture.
  • Bring to a boil and continue to stir constantly until thick.
  • Remove from heat.
  • Pour into baked pastry shell.


  • In a large glass or metal bowl, whip egg whites until foamy.
  • Add sugar and vanilla gradually, and continue to whip until soft peaks form.
  • Spread meringue over pie, sealing the edges at the crust.
  • Bake in pre-heated oven for 10 minutes, or until meringue is golden brown.

Chef’s Tips:

  • Do NOT over-cook lemon filling! The filling should be thick, but pourable. If the filling boils too long, the water will evaporate and you will lose liquid and volume. I learned this the hard way.
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Posted by on September 20, 2013 in Desserts, Pies, Southern Pies, Summer Pies


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Strawberry Pie


This is a simple strawberry pie recipe from my great-grandmother who we called “Nana.” She died when I was eight years old, so unfortunately I did not get to know her well. While strawberry rhubarb is my favorite, there are times of the year when rhubarb is difficult to find, so strawberry pie is a good substitute if you want to make a fruit pie during the winter months. Nana says that this recipe is originally from Mark Daily who was probably a friend of hers.


  • 1 qt. strawberries
  • 1 cup water
  • 1 cup sugar
  • 3 Tbsp. cornstarch
  • Baked pie shell


  • Simmer about 1 cup of the strawberries and 2/3 cup of the water about 3 minutes.
  • Blend sugar, cornstarch, and 1/3 cup water. Add to boiling mixture.
  • Boil one minute, stirring completely. Cool.
  • Put remaining strawberries in pie shell, cover with cooked mixture. Chill until firm- about 2 hours. Serve with sweetened whip cream.
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Posted by on January 6, 2012 in Desserts, Pies, Summer Pies


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Apple Custard Pie

Grandmama (originally from Aunt Babe)

I found this recipe in Aunt Jaymie’s recipe box. It was written on an index card in Grandmama’s handwriting. This is different from the Apple Pie I used to make with Grandmama because this one includes egg and sour cream.


  • 7-8 green apples, peeled, cored, and cut into 1/8 inch slices
  • 1 1/3 cup sugar
  • Sprinkle of salt (enough or
  • Sprinkle of cinnamon
  • 1 egg
  • 3/4 cup thick sweet cream or fresh sour cream


  • Line pie tin with crust and build up a high rim.
  • Sprinkle with 1/2 cup sugar on bottom crust.
  • Arrange apple slices as close as possible, overlapping a little.
  • Sprinkle 1/2 cup sugar over apples and a light sprinkling of salt.
  • Beat lightly 1 egg and add 1/3 cup sugar and add 3/4 cup thick sweet cream or sour cream.
  • Stir together and pour over apples to fill the pan.
  • Sprinkle with cinnamon.
  • Bake in hot oven at 450 for 10 minutes. Reduce heat to 350 and bake until apples are tender when pricked (about 1 hour).

Aunt Babe’s Tips:
The amount of sugar really depends upon the tartness of the apples. A sweet apple is good for apple custard.

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Posted by on January 6, 2012 in Desserts, Pies



Strawberry Rhubarb Pie

(Original source: “Southern Food” Recipes)

One of my culinary goals this summer is to expand my repertoire of pie recipes. You might think that with all the family recipes on this website I would have easy access to a recipe for strawberry rhubarb pie, but not so! After much Google-searching, I finally found the one you see below. I almost tried a recipe from Martha Stewart’s catalog, but did not feel like spending 6 hours preparing a pie. This recipe is quick, simple, and the orange zest adds a pleasant tangy flavor. I suggest making strawberry rhubarb pie in early summer when rhubarb is ripe and available in many major supermarkets.

Preparation Time: 40 minutes
Cooking Time: 35-40 minutes


Strawberry Rhubarb Pie

  • Pastry for a 2-crust 9-inch pie *
  • 1-1/4 cups granulated sugar
  • 3 tablespoon quick cooking tapioca
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Dash ground cinnamon
  • 3 cups 1/2 inch pieces fresh rhubarb
  • 1 cup fresh strawberries, sliced
  • 1 teaspoon grated orange rind/zest (optional) *
  • 1 tablespoon butter

* You may make your own crust or buy a prepared one. You also have the option of creating a lattice-style crust.


  • In a large bowl mix together the sugar, tapioca, salt, nutmeg, and cinnamon.
  • Add the rhubarb, strawberries, and orange rind and stir until the mixture coats the spoon.
  • Let the mixture stand for 15 minutes.
  • Line a 9-inch pie plate with the pastry; spoon in the strawberry rhubarb mixture.
  • Dot the top of the strawberry rhubarb mixture with the butter.
  • Cover the pie with rolled out pastry; crimp edges.
  • Bake in a preheated 400° oven for 35 to 40 minutes, or until crust is browned.
  • Serve pie warm with with whipped cream or vanilla ice cream.

Chef’s Tip:
If the pie comes out runny, pop it in the refrigerator overnight to allow the ingredients to solidify.


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Chocolate Chess Pie

Aunt Gail 

Chocolate Chess is another Southern pie. This recipe is originally from my paternal grandmother Inez who died long before I was born. Although I never had the opportunity to meet her, I have enjoyed many of Inez’s recipes through Aunt Gail’s cookbook, No Matter What, Just Keep On Cooking!

Below, is the story behind this pie as told by Aunt Gail:

“When I was in high school, living on the Franklin Turnpike in Danville, VA, my mother made us this after-school treat every day. And every day, Tommy, Pam, and I devoured a whole pie…before dinner!* I can still remember anticipating it as we came home on the school bus. Pam wasn’t old enough for school yet, but we, out of the graciousness of our hearts, included her in this marvelous concoction! And my kids enjoyed it just as much when I carried on the tradition. (However, I didn’t make it every day)!” 

*Dad insists he and his sisters did not eat pie every day, but regardless of whose memory is correct, the story is sweet!

Preparation Time:
Cooking Time: 30 minutes


  • 3 eggs
  • 1 Tbsp. flour
  • 3 Tbsp. cocoa
  • 1 Tbsp. vanilla
  • 1cup sugar
  • Dash of salt
  • ½ stick margarine or butter, melted
  • 1 (8 inch) pastry shell, unbaked


  • Preheat oven to 400 degrees.
  • Combine sugar, flour, and eggs; beat well.
  • Melt the margarine and add the cocoa, salt, and flavoring.
  • Combine the egg mixture with the cocoa mixture.
  • Pour filling into the unbaked pastry shell and bake for 30 minutes.
  • Bake for the first 15 minutes at 400 degrees and then at 350 degrees for the remainder of the time.

Chef’s Tips:

  • Aunt Gail says “most of the time, Mother never made a topping for the pie;” however, you may cover with meringue if you wish.
  • Use an aluminum pie pan for an 8 inch pie.


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