10 Reader Favorite Pie Recipes
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Today is Pi Day, named so because the numbers in the date (3/14) are the same as the mathematical equation of Pi: 3.14. And that, dear friends, is the last time we are going to talk math on Southern Plate!: )
In honor of Pi day, let’s make this a food holiday instead, because hijacking math holidays for food is what I’m all about!
Here are some of my favorite pies – and consider this a free pass to order a pizza pie for supper.
Click on any photo or recipe title to be taken to that recipe post, where a printable recipe awaits!
This is my Oreo loving son’s favorite, of course! I love that it keeps in the freezer so you don’t feel like you have to eat it all at once (not by yourself, of course – but if you want to I’m not here to judge).
Peaches (fresh or canned) baked up in a rich buttermilk custard and serve warm (or cold), this pie is old fashioned comfort.
I took my original apple pie recipe and tweaked it a bit to allow me to make two (or three, or four) at once and freeze them for fresh Apple Pie anytime! Of course, I don’t think you’ll get any complaints if you bake one up today!
Simple as can be to make, if you are looking for a kid pleasing pie that they can make themselves, look no further.
From my latest book, Sweetness, this Orange Meringue Pie is a kissing cousin to Lemon Meringue – and stunningly delicious!
This is a recipe I developed to take the place of that wonderful apple dessert pizza many pizza places serve. You won’t believe how quick and easy it is to make!
And old Southern classic. Rich and fudgey, there is nothing like this pie!
The sunshine version of chess pie, Lemon Chess is one of my personal favorite pies of all time. Like most other chess pies, it uses simple ingredients that you probably already have on hand – and my mix-in-the-pan pie crust, too!
A homage to Shoney’s famous strawberry pie, this recipe will let you make your own version at home!
I can’t mention pies without sharing the recipe my great grandmother, Lela, was known for. The secret to the intense flavor is in the type of peaches you use!
I think I am going to try the peach fried pies first! They look and sound awesome!
Good choice Charolett!!!
Oh my!!! Which one do I start with. They all look so good. Thank you
They all look so yummy, not sure I have a favorite but wouldn’t turn down a piece of strawberry or chocolate 🙂
🙂 I like the way you think Shirlene!!
Yum Yum & Yum
That apple pie and fried peach pie is speaking to me I don’t know what they saying yet but I’m gonna have to find out!
I hope you are able find out soon Kathy!!!
Hi Christy! I just have a quick question for you that really doesn’t have anything to do with anything! I’ve been trying to decide whether to buy a silpat. Have you used one, and do you think it’s worth the investment? Just wondered about your opinion.
Thanks, and blessings to you!
Angie
Hey Angie! I have one really big one but what I use it for is to knead bread on. Like, when I’m making cinnamon rolls and such I put it on my counter and use it to flour and roll it out and all that. Then, I just roll it up, dump the flour in the trash can, and rinse it off. I’ve never baked with one, but no particular reason why, but I hear they are wonderful for that and if you want one I’d definitely get it! 🙂
I have a silpat and I just love it for making cookies. Nothing sticks to it.
If you sit a pie on it to cook and it runs over. It just wipes off. So easy.
I have 4 to bake desserts with and love how they work, I bought the large one for pie dough so my hubby has the measurement for different pie pans. Very handy and worth the investment, they last a long time (or for me they do). My husband also uses the large one to make his egg noodles on as well as bread.
I use them to line my baking sheets and love them. You and Christy have convinced me a I need a big one for breads and pie crusts. I will look for one with measurements for pie dimensions. I had a Tupperware sheet for that years ago and loved it. I’m not good at measuring by eye, so that was/will be a big help for me. Like Christy, I like to just roll it up and dump the flour – so much easier than cleaning the flour off counter top.
Angie, I have had two 13×18 Silpats for 8+ years and love them. Good for all your sweet and savory baked goods and I have even used them for oven fries (so they don’t stick to the pan). Just remember not to EVER cut anything on them. Transfer whatever you wish to cut into portions onto a platter or pan. And the maximum heat I use is 425 degrees. After you hand wash and dry them you may notice a slight smudgy residue which does not mean you haven’t adequately clean it, it’s just something unique to its properties. You will be happy with your purchase.
Made an error, my 2 half sheet pans measure 13×18 and the Silpats measure 11-5/8″ x 16-1/2″…sorry.
I have two Silpats and they do exactly what they’re supposed to do; however, for most things I’d just as soon use parchment paper. It does the same thing and when I’m done with it, I just throw it out. No cleanup necessary. I like the precut ones from King Arthur Flour rather than the type that comes in a roll. And, for example, when baking cookies, I can use them several times before needing to throw them away.
All of them look delicious! ☺
Thank you so much, Cathy!
Thanks for all of the awesome recipes you have shared. I have all of your books and eagerly open the emails I receive from you each week. I wish I could participate in your open discussion this Sunday but my husband and I are going to visit our son in CA . He is a Marine and currently stationed there. We are trying to see him as much as possible before he receives his orders.
Oh, by the way when he is home he requests a lot of your casseroles !