• ElianeW on April 16, 2023

  I bought this book because I was leaving San Francisco and Mission Pie (sadly now closed) and returning to live in the UK. Brits don't really do pie and I was going to miss Banana Cream Pie so much. I've made that, chocolate cream pies, fruit pies, lemon meringue, chess pies - everything works. Brilliant book.

• goodfruit on April 25, 2020

  Until I made and ate the Butterscotch Banana Cream Pie I didn't even like Banana Cream Pies. The butterscotch pudding filling is a snap to make and really delicious on it's own. If you push the banana slices down into the pudding filling they don't go brown either. Basically any recipe I've made in this book has turned out really well, this is my favorite Pie Book on my shelf and I have a few of them!

Notes about Recipes in this book

• All-butter pie pastry

  • TrishaCP on January 01, 2020

    I used this for a blueberry pie and it rolled out easily and tasted delicious.

  • abby_3xw7x4 on March 07, 2026

    Easy and delish! My go to crust for any pie or quiche if I don’t have vegetable shortening on hand.

• Basic flaky pie pastry

  • TrishaCP on November 23, 2018

    This worked well for me, but the extra flaky pie pastry (using cake flour) from this book is still my favorite.

  • abby_3xw7x4 on March 07, 2026

    My favorite crust so far from this book. It is noticeably flakier than the all-butter crust (which I also like!).

• Extra-flaky pie pastry

  • TrishaCP on July 05, 2017

    I had really good success working with this dough when making the peach blueberry cobbler pie recipe. (I worked by hand using a pastry blender.) It was a breeze to roll out and didn't shrink on me.

• Sumner, Washington, rhubarb custard pie

  • ebs on May 18, 2022

    This pie is so good! Creamy, tart and sweet all at the same time. Plus uncomplicated to make. I don't often cook with rhubarb, even though I have rhubarb growing in my garden. So glad I tried this.

• Lattice-top deep-dish sour cherry pie

  • TrishaCP on November 23, 2018

    I really liked the flavor of this pie, and his instructions for making the lattice top are very clear and made it easy for a first-timer to execute. I prefer tapioca (instant ground) as my pie thickener, so used an equal amount instead of cornstarch. The pie was juicy but not too wet. I don't think I'll repeat this recipe though, because I think I prefer sour cherries in a smaller pie rather than a deep-dish version. Almost too much of a good thing.

• Triple vanilla bean-scented all-peach pie

  • hillsboroks on July 28, 2016

    Luscious, full of peach flavor and heavenly peach-vanilla aroma. I had never tried using just vanilla to flavor a peach pie before. Most recipes call for a bit of cinnamon but this just seemed like the perfect recipe for the softball-size fresh peaches I had on hand to make a pie with. I deviated slightly from the recipe in that I made a cup of vanilla sugar using high-quality bottled vanilla instead of a vanilla bean. I used 1 tsp. of vanilla to 1 cup sugar and it turned out great. But the rest of the recipe I followed as written. I took the pie to a dinner with friends and the proof that this was a wonderful pie was the end of conversation that came over the table as everyone started savoring their piece of pie, all you could hear were the sighs and moans of delight. I served it with good quality vanilla ice cream instead of whipped cream and since the pie was still slightly warm this was perfect.

  • TrishaCP on March 20, 2017

    Agree that this pie is incredible! I followed hillsboroks's lead and used vanilla extract instead of beans and used thawed peaches that I had frozen last summer. Peaches and vanilla truly are made for each other-they each enhance the other's floral notes. I will definitely plan to start using vanilla sugar in all future peach pie recipes.

  • leilx on March 14, 2024

    This was a delicious pie and now I am mad I didn't keep this book!

• Colonial Rose Inn's peach custard pie

  • cadfael on September 23, 2015

    i really like this pie-very fresh peach flavour

  • hillsboroks on January 24, 2017

    Lovely vanilla peach flavor but my streusel topping set up very hard. I am not sure if I mixed it too much or patted it on too hard or if refrigeration caused it to harden. But the custard and peaches underneath are luscious and the streusel flavor with all the butter is lovely. Because it is January I used some of my home-canned peaches and just reduced the amount of sugar a bit in the custard. By using canned peaches this is a lovely wintertime pie. I can hardly wait to try it next summer with fresh peaches.

• Peach-blueberry cobbler pie

  • TrishaCP on July 05, 2017

    I wasn't sure what to expect with this, but it came out really well. This basically has a pie crust bottom and cobbler dough for the top piece of the pie. (I usually make my cobblers in biscuit form, so initially wasn't sure if that was what would happen, here, but figured it out once I saw the amount of cobbler dough was perfect to cover all of the fruit.) I wasn't able to serve this as soon as he recommended to keep the cobbler base from absorbing too much juice, but my pie was very juicy anyway, so no trouble there. (If it had been a regular pie, it would have been too loose.)

• Easy apricot pie with simple press-in pastry

  • TrishaCP on May 25, 2020

    Another great pie from this book. I wasn’t sure if I would like an all apricot pie, but it turned out to be delicious, especially with the oatmeal crust, and it was nice not to have to peel the skin. I did use my own bottom crust rather than the press-in version.

• Apricot-strawberry pie

  • TrishaCP on June 14, 2020

    This is such a good pie. The strawberries and apricots tasted so harmoniously together, with the tart apricots brightening the strawberries and the strawberries sweetening the apricots. I used two cups of strawberries instead of 1 1/2 cups, and that worked well. Be sure to cut the air vents around the edges. I didn’t cut them deeply enough and had juice bubbling out as a result. I used the extra flaky pie dough recipe and it worked well with this pie.

• Catoctin Mountain apricot-blueberry pie

  • TrishaCP on July 22, 2018

    Apricots have been plentiful this year for the first summer in a while, and this pie makes really good use of them. I did find it to be on the wet side-"this" close to too wet, so I may experiment with ground tapioca (my favorite pie thickener) rather than cornstarch next time. I used my favorite "extra flaky" pie crust from the book here, but I think I will try another one next time with this recipe as I feel it would be better with a more substantial crust.

• Blackberry silk pie

  • Nancith on October 03, 2016

    What a fantastic pie! I used an all-butter crust rather than the suggested crust since there was no shortening in the house. My only real issue was that it took almost 40 minutes longer for it to bake to the proper consistency than it should have. Not sure why except the cream was cooler than room temp as recipe recommended. Ate it at room temp the first night; all who partook raved about it. I preferred it chilled the next day as the recipe suggested (but didn't have time to chill for the 1st eating since the extra baking time threw off my time table!)

• Sour cream-blackberry pie

  • bching on September 09, 2021

    Lots of steps, lots of dirty dishes and worth it. A beautiful, delicious pie.

• Marionberry pie with hazelnut crumb topping

  • bching on October 26, 2022

    delicious flavor combination but the pie is runnier than I would like. May increase the amount of cornstarch next time.

• Wyman's wild blueberry lattice-top pie

  • Thredbende on November 19, 2014

    This showcases the tiny sapphires of wild blueberries. This pie compares with blueberry pie from cultivated blueberries like a Parisian eclair does to a Twinkie.

• Blueberry-peach pie with pecan crumb topping

  • bching on August 02, 2019

    Delicious. I used almonds instead of pecans and will repeat this substitution next time--which will be soon!

  • TrishaCP on August 11, 2019

    This is a dream of a pie. I used the pecans to make the crumb topping and they are great with the fruit. The pie was sweet enough but not excessively sweet. I thought the use of lime was interesting, but I didn't pick up a ton of lime flavor. Maybe some of its aroma? Regardless, this was GOOD and will be repeated.

• Golden Delicious apple pie with oatmeal crumb topping

  • lisari on October 13, 2024

    Used all macs & Alice Medrich's pat in the pan pie dough. Did have leftover topping which I froze. Delicious.

  • stefan_1ypm1j on December 07, 2025

    As other commenter said, there is too much topping. Used the all butter pasty an ambrosia and pink lady apples. Added cinnamon and cold butter chunks to apples. Turned out delicious!

  • abby_3xw7x4 on March 06, 2026

    Easy and delish! Made with a mix of honey crisp, gala, and pink lady apples because there were no golfers at the store. I let the apples sit way longer than 10 minutes and there was a fair amount of liquid and then I cut into the pie 10 minutes too early and it was a little soupy, but I just drained that out with a spoon… still great!

• Liz Reiter's all-Granny slug-o-Bourbon spiced apple pie

  • TeresaRenee on March 20, 2020

    This is my husband’s favourite pie. The slug of bourbon adds a depth of flavour that sets it apart from other apple pies. I usually bake these in very deep pie plates and add extra apples to fill the extra space.

• Maple pumpkin pie

  • et12 on October 16, 2021

    This was good but in adding the maple syrup, you lose some of the intensity of the pumpkin. Beautiful silky texture on this pie. I made it with the books all-butter pastry which worked well.

• Snowbird Mountain Lodge's mocha pecan pie

  • hillsboroks on November 30, 2015

    This pie is over-the-top delicious. I made it for Thanksgiving and followed the recipe as written except for the substitution of 3 tablespoons of Kahlua for 3 tablespoons of the corn syrup. My house guests for the holiday quickly dubbed this pie "Snitch pie" because it was so irresistible and so rich that everyone wanted just a few bites at a time. My spoons were soon all in the dishwasher because folks kept sneaking in, grabbing a clean spoon and getting a bite of pie. The pie is rich and luscious and perfect for when you have a crowd for dessert. Because it is so rich I think it would be perfect in mini-tarts too.

  • TrishaCP on November 27, 2021

    This was so rich and delicious. It was almost like eating a brownie inside of a pie shell. The coffee flavor is subtle but definitely present. Everyone at Thanksgiving loved it, but it is very rich and very sweet so small servings are best.

• Like Virginia Diner's peanut pie

  • lisari on October 13, 2024

    Used light corn syrup & brown sugar, liked it better than pecan pie, will make again.

• Almond-coconut pie

  • BethNH on March 14, 2017

    This is a super simple recipe that comes together quickly in a food processor. After baking the texture is quite nice with a nice chew. It is not overly sweet like some nut pies. We thought that it would be improved by some chocolate and will have more pie tonight with Alice Water's chocolate sauce. p.354

• Homestead chess pie

  • lisari on April 02, 2025

    This is like barely set grainy white fudge in a crust. I might love it.

• Cottage cheese and nutmeg pie

  • ebs on January 28, 2022

    This was so good! I had to use a combination of small and large curd cottage cheese, so there were some larger curds in the resulting custard, but I and my family loved it.

• Niel's chocolate-macadamia nut cream pie

  • goodfruit on June 24, 2025

    Once you have acquired the habit of keeping some Trader Joe's Macadamia Nuts in your fridge, this is a pretty easy pie to make. Everyone who has had some loved it! Since the demise of the Chocolate Wafer Cookies to make a crust with I now buy a pound of Chocolate Graham Cracker Crumbs online and use those to make a Graham Cracker Crust.

• Peanut butter and chocolate cream pie

  • BethNH on March 21, 2017

    Maximum flavor for minimal effort. A custard is cooked and then divided into two bowls - one contains peanut butter chips and the other chocolate chips. The chocolate layer goes on the bottom of the pie while the peanut butter layer goes on top. I had no trouble keeping the two layers separate and they stayed that way once the pie cooled. For serving, we put a layer of whipped cream and drizzled homemade chocolate sauce over the top. I was shocked at how much peanut butter flavor there was from 1/2 cup of peanut butter chips. Personally, I found the pie too sweet. My husband and youngest son disagreed, however, and they happily finished the pie.

• Coconut cream pie

  • BethNH on March 14, 2017

    Perfect way to celebrate Pi Day! I had everything I needed to make this pie in my pantry - even coconut extract! The custard comes together in minutes. In fact, just as I was beginning to wonder if it would thicken at all, it became thick and creamy in seconds. The pie was creamy but firm. It was topped with whipped cream (to which I also added a splash of coconut extract) and shredded coconut. Although the pie takes a while to cool, it comes together easily and quickly. p.468

• Vanilla wafer crumb crust

  • bching on April 10, 2022

    This version of vanilla wafer crust is the best I've made.

• Frozen white chocolate pie with raspberry sauce

  • Nancith on August 16, 2014

    This recipe was relatively easy to make, and was a big hit with our dinner group. I used the alternative Oreo cookie crust, rather than the chocolate wafer crust. The only tedious part is pressing the pureed raspberries through a sieve. The white pie with dark crust and red sauce makes a great presentation.

• Chocolate-cherry s'mores ice cream pie

  • Nancith on June 23, 2014

    Wow! what a decadent dessert! I used the Oreo Crumb Crust, and didn't have cherry-vanilla ice-cream, but used a black cherry chocolate chip ice cream instead. The optional Mocha sauce took it over the top. Everyone agreed it was wonderful.

• Chocolate chip cookie pie

  • TeresaRenee on March 20, 2020

    Years ago, my son’s teacher asked the kids to each bring in a pie for Pi Day (March 14 or 3.14). This pie was his contribution and he was pleased to report that his pie was the only one that all of the kids tried and they ate the entire pie. Since our kids’ spring break always coincides with Pi Day, I make this pie on ski trips using 2 store bought, deep dish pie crusts to hold all of the batter. As the recipe notes, the top of the pie will be dark brown. The chocolate chips settle near the crust to form a rich, gooey chocolate layer. I usually make this without a mixer but recently used a mixer and the pie had a smoother texture that was amazing.