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Thumb_10631_Rustic Cherry Pie

Thumb_10631_Rustic Cherry Pie

Since the dough his hard to work with, if you want to double the recipe, you should make 2 6-inch pies. Read more about this recipe at Cook & Eat.

Thumb_8831_Strawberry Crostata With Cornmeal Crust

Thumb_8831_Strawberry Crostata With Cornmeal Crust

Don’t be a perfectionist about the crust; the whole point is for it to look rugged. Just squish it up around the fruit however you have the urge to do it the first time. Read more about this recipe at hogwash.

Thumb_11172_Cranberry And Raspberry Hand Pies

Thumb_11172_Cranberry And Raspberry Hand Pies

For the pie crust, I took a short cut and used Dufour’s frozen puff pastry. You could just cranberries in the filling but I decided to make mine a touch sweeter with the addition of raspberries. Baking takes about 30 minutes, but that's most of the work required for these little treats. Read more about this recipe at Cook & Eat.

Thumb_11281_Pate Brisee

Thumb_11281_Pate Brisee

Unlike the very sweet pâte sucrée, this classic pastry dough has just a touch of sugar. To make it in a food processor, pulse the butter-flour mixture until it resembles oatmeal. With the machine running, slowly pour the water through the feed tube until the dough starts to form a ball. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_11507_Blueberry Hand Pies

Thumb_11507_Blueberry Hand Pies

Use strawberries, apples or pears or even a savory filling like sweet potatoes if you don't have blueberries on hand. If you're in a rush, use your favorite jam or preserves. Read more about this recipe at VeganYumYum.

Thumb_14669_Big Apple Pie

Thumb_14669_Big Apple Pie

This is a fast, easy way to make a large pie for a crowd -- it serves about 16 people and is perfect for Thanksgiving or just about any time you want a good, old-fashioned apple pie. Read more about this recipe at the Washington Post.

Thumb_16740_Flaky Cream Cheese Pie Crust

Thumb_16740_Flaky Cream Cheese Pie Crust

Rose Levy Beranbaum says this crust holds its shape better than any other pie dough. Keeping the elements as cool as possible helps make a perfect pie crust. Read more about this recipe at The Washington Post.

Thumb_14699_Cream Cheese Pie Crust

Thumb_14699_Cream Cheese Pie Crust

The dough can be refrigerated overnight, but will have to sit at room temperature until it is soft enough to roll. Try this crust with Ginger Pumpkin Pie.  Read more about this recipe at the Washington Post.

Thumb_14667_Apple Pie

Thumb_14667_Apple Pie

This apple pie is as close to perfection as pies can be. Read more about this recipe at the Washington Post.

Thumb_14683_Ginger Pumpkin Pie

Thumb_14683_Ginger Pumpkin Pie

Both fresh ginger and ground ginger add zip to this pumpkin pie filling. Be sure to buy canned pumpkin, not pumpkin pie filling, which already contains added spices. Make it with Cream Cheese Pie Crust. Read more about this recipe at the Washington Post.

Thumb_17004_Lemon Meringue Pie

Thumb_17004_Lemon Meringue Pie

This lemon meringue pie can be covered and refrigerated for up to one week. Read more about this recipe at The Washington Post.

Thumb_16447_Spicy Seafood Pie

Thumb_16447_Spicy Seafood Pie

This homey seafood pie would be a great way to use up leftover curried sweet potatoes.  This recipe is part of Andrew Schloss's Sunday Dinners.


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