Homemade Butter Tarts | Grandma’s Recipe Has Only 3 Ingredients!

Homemade Butter Tarts | Grandma’s Recipe Has Only 3 Ingredients!

Homemade Butter Tarts.

 

 

An awesome family favorite, the Butter Tart is the number 1 tart in our family!   Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor.  If the the syrup runs up your arm as you try to eat it, you know you have a winner!

Why there are even Butter Tart Tours so that you can do a day trip and eat your way through dozens of butter tart bakeries!  Check out the Kawartha Butter Tart Tour , even a Butter Tart Festival! Wowser!

 

Homemade Butter Tarts come with raisin or without, with pecans, walnuts.  I prefer the classics, no fruit or nuts for me!  And you can get them just about anywhere – at the grocer, convenience store, restaurants, diners and now even coffee stores.  I must admit I can rarely resist just having one.  They are quite calorie friendly too – about 300 calories per tart for the regular sized ones – and loaded with – you guessed it! Sugar.

There are lots of great recipes out there and its fun to try new ones, like this one I found on food.com – it’s kind of cool and gives a really good history of the butter tart and its Canadian roots!

Homemade Butter tarts are a Canadian tradition. In my family the Butter Tart is known as a Honey Tart and such a rare treat that it was always coveted and one just wouldn’t do.  My Grandma would always have a dozen or so freshly baked tarts on hand and would laugh out loud at the expressions on our faces.

 The combination of the sweet sticky filling and the melt in your mouth flaky pie crust far surpassed any of the store bought treats consumers load up on today.  All by using a simple pastry recipe and being creative with eggs, brown sugar and vanilla.
Yes that’s all it takes.  And the secret ingredient?  Well that’s easy – love.  In the case of my siblings and I – from our Mom and Grandmother – because Mom would make these deliciously sweet mini pies for special occasions too!

So here it is – passed down by four generations….to you!

Homemade Butter Tarts

12 small tart shells using my pastry recipe –Tip:  I grease the tin with shortening, as this will help to ease the tarts out of the tart tin.  (You can use a small muffin tin as well)

  • 1 egg
  • one cup Brown sugar
  • 1 tsp Vanilla

Pour the filling into the tart shells about 2/3 full.  Bake in the bottom third of an oven at 350F for 20 – 30 minutes.  Let cool and enjoy!

 

 

5 from 1 vote
An awesome family favorite, Homemade Butter tarts are the number 1 tart in our family! This recipe is so easy and freezes well so you can double the batch! Only three ingredients to mix up and bake in that delicious buttery pie crust. Yum!
Homemade Butter Tarts
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

The sweetest and the best homemade butter tart minis.  A family recipe!

Course: Dessert
Cuisine: North American
Servings: 12
Calories: 80 kcal
Author: Judy
Ingredients
  • 12 individual tart shells ready made, or use my pie crust recipe!
  • 1 egg
  • 1 cup Brown sugar
  • 1 tsp Vanilla
Instructions
  1. Mix all 3 ingredients in a small bowl.
  2. Using a tablespoon, pour into each tart shell, filling 2/3 full.
  3. Bake at 350F for 10 to 12 minutes.
Recipe Notes

prep time includes using frozen ready made tart shells.  If you use my pie crust recipe you will need to add another 60 minutes (which includes 30 minutes to chill the pastry)

easy dessert recipes. homemade butter tarts

Raspberry Pie Dream Bars | Dreamy

Raspberry Pie Dream Bars | Dreamy

Raspberry Pie Dream Bars.

My new favourite.

Delicious and dreamy confection of raspberry jam, shortbread cookie base, and nutty cookie top.

(note: This post may contain affiliate links, which means we earn a small commission.  Thanks for that!)

Every holiday Mom made the traditional favourites,  Hello Dolly’s, Honey Tarts and …….

Raspberry Dream Bars. There are some great recipes out there, I like this one from Now You’re Cooking. 

Sweet and crunchy, the raspberry filling in these Raspberry Pie Dream Bars gives a burst of red Christmassy sweetness in every bite.

Raspberry Pie Dream Bars. A classic 13 X 9 pan recipe with a twist. You will love how easy these pie bars are to make with just a few ingredients!

The classic recipe cookie bar base is a combination of sweet pastry and a bit of shortbread I think.   I was feeling adventurous today and decided to make a shortbread cookie base.  What do you think?

And the topping?

A rich and dreamy blend of coconut, walnuts and sugar.  Oh and jam.  Yummy raspberry jam.  You will need a Wilton 13 X 9 pan to make this recipe.  I’ve linked this one at Amazon from Wilton.  I like it  because it’s inexpensive and also it has a plastic cover.

Raspberry Pie Dream Bars. A classic 13 X 9 pan recipe with a twist. You will love how easy these pie bars are to make with just a few ingredients!

Ingredients:
BASE
2 c. soft butter
1 1/4 c. sugar
4 c. flour
FILLING
2/3 c. to 3/4 cup raspberry  jam*
TOPPING
1/4 c. butter, melted
1 1/2 c. flaked coconut
1 cup chopped walnuts
2 eggs
1 tsp. sugar
Line your pan with parchment paper or tin foil.  If using tin foil, make sure you grease it with butter or shortening.
Make the cookie base and press it into the bottom of the pan.
Spread your favourite raspberry jam on top.  But make sure it isn’t too thick, or the bars won’t set.
In a medium sized bowl, mix up the topping ingredients and spread evenly over the jam carefully, and keep the layers separate as much as you can.
Bake in a 350 degree oven for about 25 to 30 minutes depending on your oven.
Let the bars cool before taking them out of the pan.
Dreamy.

A Classic dessert, with a shortbread cookie base, smothered in real raspberry jam and covered with a sweet cookie top

Raspberry Pie Dream Bars
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

A Delicious Classic Dessert that combines a shortbread cookie base, sweet raspberry filling and a crunchy, nutty topping.  Makes 24 squares. 

Course: Dessert
Cuisine: North American
Servings: 24
Calories: 506 kcal
Ingredients
BASE
  • 2 c. butter softened
  • 1 1/4 c. sugar
  • 4 c. flour
FILLING
  • 3/4 c. jam raspberry
TOPPING
  • 1/4 c. butter melted
  • 1 1/2 c. flaked coconut
  • 1 cup chopped walnuts
  • 2 eggs
  • 1 tsp. sugar
Instructions
  1. Line your pan with parchment paper or tin foil.  If using tin foil, make sure you grease it with butter or shortening.

     


  2. Make the cookie base and press it into the bottom of the pan.


  3. Spread your favourite raspberry jam on top. But make sure it isn't too thick, or the bars won't set.


  4. In a medium sized bowl, mix up the topping ingredients and spread evenly over the jam carefully, and keep the layers separate as much as you can.


  5. Bake in a 350 degree oven for about 25 to 30 minutes depending on your oven.

    Let the bars cool before taking them out of the pan.

    Dreamy.

Raspberry Pie Dream Bars. A classic 13 X 9 pan recipe with a twist. You will love how easy these pie bars are to make with just a few ingredients!

 

Mom’s Apple Pie | The Ultimate Comfort Food

Mom’s Apple Pie | The Ultimate Comfort Food

I’m Apple Pie Crazy!

closeup picture of an apple pie, golden pie crust with a pie server beside it.

Apple Pie is the ultimate comfort food and this homemade apple pie recipe is no exception.  My mom used to say “apple pie without cheese, is like a kiss without a squeeze”.  I loved to hear her say that more than anything! Fall is just around the corner and that’s means apple picking season is too! You won’t believe how easy it is to make this pie! Just thinking about the amazing aromas from a pie baking in my kitchen evokes strong memories of cozy family suppers,and the comforts of home.

What’s your favorite topping on apple pie?  Whipping cream, ice cream, sprinkles, cinnamon, brown sugar, caramel sauce, chocolate sauce, funfetti?

apple pie crazy a slice of pie

 

Or are you like me, prefer your homemade apple pie straight up, slightly warm, those fragrant aromas of cinnamon, nutmeg, butter and brown sugar….hmmmm, getting hungry?  Then let’s bake a pie!

In addition to the ingredients list below you will need:

  1. a rolling pin
  2. pastry mat
  3. pastry cutter
  4. apple peeler
  5. sharp knife
  6. measuring cups
  7. measuring spoons
  8. a large wooden spoon to mix the filling
  9. mixing bowls – large and a medium one

apple pie

Recently I traveled to visit friends and on my way decided my best contribution to dinner would be an apple pie.  My friend Jon loves to bake and has all of the tools, so I knew that wouldn’t be a problem, and that he would have lots of flour to work with!.

I popped in to the local grocery store before my arrival and picked up:

  • 5 lb bag of apples
  • Dark brown sugar
  • Corn starch
  • Butter (for the pastry)
  • Cinnamon
  • Nutmeg

 

What I didn’t have nor had I used before was an old-fashioned apple peeler – you know the kind that you crank by hand?  Well I must say I was a bit skeptical, but Jon convinced me and we were off.  Enough apples peeled in minutes!

apple pie crazy peeling apples

apple pie crazy peeling apples 2Once the pastry dough is made – and this is really an easy recipe and process to follow, all you need to do is mix up the apples while the dough is chilling (usually about 30 minutes).

Mixing sliced apples to bake an apple pie

Rolling out pastry dough is so relaxing to me – yes I know a real pie geek!  I just love to bake pies.  I like to use a pastry mat – that shows the measurements or keep the pie plate nearby – to help guide you with the size.  You can finish your pastry once you have the pie crust in the bottom of the pie plate, by holding the plate by the bottom and cut the pastry along the edge of the pie plate with a knife, and then flute the edges using your fingers.

EASY VERSION: Purchase frozen pastry dough and prepare it according to the package directions – no one will ever know and I won’t tell!

To help soak up the juice and also mix a little into the apples, I brush the bottom pie crust with cornstarch. Mound the apples in the centre and place the top crust on. Here is where you can really let your creativity run wild!  You can see I fun making a design with the pastry cutter and a fork.

sliced apples mixed with sugar and cinnamon on top of an unbaked pie crust, part of building an apple pie

 

apple pie crazy ready for the ovenAnd the end result?  A beautiful golden, mouth-watering apple pie.  The perfect gift for your host and hostess!

 

Baking tip:  My students have asked why their top crusts puff up so high when baking and the fruit sinks – leaving a huge cavity.  Here’s why.  The top pie crust cooks and becomes hard – but the apples cook down much more slowly.  The solution?   Par cook your apples (before mixing in the spices and sugar) in the microwave at 3 minute intervals – just to soften them.  Then mix in the sugar and spices, add some lemon juice and I always mix in cornstarch and I’ve included that in my recipe.

 

Mom’s Apple Pie

After many years of testing, this is by far the best apple pie ever.  The flour and cornstarch give the apple filling just the right consistency.  Sprinkle the pastry with white sugar before you pop it into the oven!

Ingredients

  • 6 medium apples
  • ½ c white sugar
  • ½ c brown sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. flour
  • 1 tsp Cinnamon
  • ¼ c Butter
  • ½ fresh lemon squeezed
  • 1 tsp lemon zest
  • 1 whole egg and 1 tbsp. water – for the egg wash at the end
  • Pastry dough for a two crust pie – use frozen or make it from scratch! (recipe is here)

 

Directions

Mix the apples, white and brown sugar, cornstarch, flour and cinnamon until the apples are fully coated.

Add lemon juice and lemon zest

Place the apple filling into the bottom pie crust and spread evenly – I like to pile it up in the center too!

Dot with the butter

Cover with the top pie crust.  I like to use a floating crust as shown in the lecture, but feel free to experiment here!

Cut vents in the top pie crust for even cooking and flaky pastry.

Beat the egg in a small cup and a Tbsp. of water.  This is the egg wash that you brush on the top of the piecrust and edges to give it a lovely golden colour.

Bake in the bottom third of a 350F/180C degree oven for 45-55 minutes

Enjoy!

My mom used to say “apple pie without cheese, is like a kiss without a squeeze”. I loved to hear her say that more than anything! Fall is just around the corner and that's means apple picking season is too! You won't believe how easy it is to make this pie! Just thinking about the amazing aromas from an apple pie baking in my kitchen evokes strong memories of cozy family suppers,and the comforts of home.

Follow me on Pinterest!

 

 

(this post originally appeared in Sprinkles and Sprouts as a guest post)

 

 

S’mores Chocolate Lava Toffee Cake

S’mores Chocolate Lava Toffee Cake

S’mores Chocolate Lava Toffee Cake from the Slow-Cooker Cake – a sweet chocolate treat

I love using my slow cooker – soups, stews, pulled pork, potatoes, chili, roast beef, chicken….. well I’m sure you do too.  Why?  Because it saves me TIME.  What’s the one thing that people say on a Monday morning when you ask “how was your weekend?”  Always, always – “it was too short!” So in addition to finding ways to make delicious pies and pastry – I’m searching for easy and quick recipes for you to make delicious desserts.

On Labor Day weekend I made an amazing BBQ Pulled Pork.  So following on that success, I’ve been researching recipes and wondering what other wonderful things I could use it for?  I got my answer earlier this week from hubby Mark, who advised me that when he returned home to our RV last Monday the propane tanks were empty.  Apparently all of the baking I’ve been doing in our little oven in the RV takes a ton of gas!  Who knew?

Using a slow-cooker to make squares or bake a pudding or cake, it’s just not a connection I make when thinking about creating a dessert.

But after making this amazing S’mores Chocolate Lava Toffee Cake, the slow-cooker has moved to the top of my list for baking delicious Sweet Treats.

Now there are some good examples of how to line your slow cooker with foil, to make a pan like form so that you can lift the cake out of the slow cooker when it is done.  I’ve put a link here for you.  I take a different approach and use an actual foil baking pan – a round one, it so easy to use and fits my slow cooker perfectly (put the size of the pot here).  We want this to be as quick and easy for you as possible!

s'mores

Ingredients:

First layer

1 cup packed brown sugar

1 cup flour

3 tbsp. unsweetened cocoa powder

2 tsp. baking powder

½ tsp. salt

½ cup milk

2 tbsp. melted butter

1 tsp. vanilla

Second layer:

2 Heath Bars – crushed

¾ cup packed brown sugar

¼ cup unsweetened cocoa powder

1 ¾ cup boiling water

Garnish:

Salted Caramel Sauce

Vanilla ice cream

 

Mix together 1 cup brown sugar, flour, 3 tbsp. cocoa, baking powder and salt for the first layer.

Stir in milk, butter and vanilla.

Spread over the bottom of your foil lined slow cooker or in the foil baking pan.

Sprinkle crushed heath bars on top

Mix the second layer of ¾ cup brown sugar and ¼ cup cocoa and sprinkle this over the mixture in your slow cooker.

Pour boiling water over it all – do not stir

Cover and cook on High for 2-3 hours depending on your slow cooker.  This is tricky.  I set mine for 2.5 hours, but when I checked at 2 hours, the cake was done.

Cake is done when a toothpick comes out clean.

Serve your S’mores Chocolate Lava Toffee Cake with salted caramel sauce and vanilla ice cream.  This cake is so rich and chocolaty, it won’t last long!

Enjoy!

After making this amazing S'mores Chocolate Lava Toffee Cake, the slow-cooker has moved to the top of my list for baking delicious Sweet Treats

 

 

 

Harvest Apple Galette | Just Like Apple Pie!

Harvest Apple Galette | Just Like Apple Pie!

Have a slice of my Harvest Apple Galette won’t you?

Served warm, drizzled in caramel sauce, wouldn’t it be great with a cup of coffee?

I love making galettes they are a deliciously easy way to make a pie, and of course very yummy!

 

 

slice-with-spoon

 

Even though the Equinox has come and gone, we have plenty of the spectacular fall season ahead and nothing says fall more than apples and the harvest.  So I really hope you love this Harvest Apple Galette.

A Galette is French for Tart, and the premise is basically the same.  How long does it take to bake a galette?  About the same time as a pie, but the difference is that when baking a galette you don’t need to fuss with fluting the pastry edges, and instead of a pie plate, you use a cookie sheet.

I’ve made galettes before – there is a Pear and Walnut Galette on the blog. It’s so easy, it will become your go to for pie baking.

For the easiest pie crust recipe, check out my Insanely Easy Pie Crust recipe on the blog…

RECIPE: one pie crust rolled out (about 14 – 16″)

TIP: roll out the pie crust on parchment paper and transfer it to the cookie sheet before you build your galette.

Ingredients: (see the recipe card below)

8 small apples (I used Paula Red) peeled & cored

white sugar

cinnamon

fresh lemon juice

fresh lemon zest

cornstarch

Directions:

Following the recipe below, gather all of the ingredients and mix together and place in the middle of the pie crust

Next and in a separate bowl, mix 1/2 cup brown sugar, 1/2 cup flour and 1/4 cup softened unsalted butter until the butter is completely blended.

Sprinkle this mixture on top of the apple mixture.

Wrap the pie crust around the apples, folding as you go. See how easy it is? Bake at 350F/180C for 55 minutes on a cookie sheet lined with parchment paper. Let cool, drizzle with caramel sauce and dig in!!!

 

 

Harvest Apple Galette is a quick and easy dessert!

 

I’ll bet that’s the easiest Harvest Apple Galette you’ve ever made!

I am Apple Pie Crazy!  I even have a Pinterest Board with that name!  Check out my other delicious apple recipes:

 

Harvest Apple Galette
one pie crust
Author: Judy
Ingredients
  • one pie crust - 14- 16 "
  • 8 small apples I used Paula Red peeled & cored
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1 tbsp. fresh lemon juice
  • 1 tsp fresh lemon zest
  • 2 tbsp. cornstarch
Topping1/2 c brown sugar
  • 1/2 c flour
  • 1/4 cup softened butter
Instructions
  1. Mix together and place in the middle of the pie crust
  2. Mix 1/2 cup brown sugar, 1/2 cup flour and 1/4 cup softened unsalted butter until the butter is completely blended.
  3. Sprinkle this mixture on top of the apple mixture.
  4. Wrap the pie crust around the apples, folding as you go.
  5. Bake at 350F/180C for 55 minutes on a cookie sheet lined with parchment paper.
  6. Let cool, drizzle with caramel sauce and dig in!!!

Have a slice of my Harvest Apple Galette won't you? Served warm, drizzled in caramel sauce, wouldn't it be great with a cup of coffee? I love making galettes they are a deliciously easy way to make a pie, and of course very yummy!

 

Two Easy Blueberry Pie Recipes That You Will Love

Two Easy Blueberry Pie Recipes That You Will Love

Blueberry Pie

Blueberry Pie means Summertime doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen! Two Awesome Recipes to Enjoy!Over the next few weeks I’m going to share yummy  recipes with you – easy, no bake or very little bake pies that will add deliciousness to your summertime meals, keep you out of the kitchen (mostly) and delight your family and friends.  Pies like Classic Blueberry, Blueberry Refrigerator Pie, from A Year of Pies by Ashley English – thanks Ashley for permission!!  And delectable no bakes that include Grasshopper Pie, Iced Coffee and Cream Pie, and Chocolate Salted Caramel Mousse in Puff Pastry  Are you with me?  Then let’s get this party started!

Blueberry Pie means Summertime doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen! Two Awesome Recipes to Enjoy!

Week # 1 – Classic Blueberry

Summertime means blueberry pie doesn’t it?  Long hot days and cool evenings, more time outside and less time in the kitchen!

And for my family, lots of time spent at the trailer.   Having just sold our house to begin our new adventure of life on the open road in our RV, my challenge was to learn how to bake a pie in my RV oven.  I tweeted about it just recently when I made Classic Blueberry from Ashley’s wonderful A Year of Pies – this is a great cookbook and I highly recommend it.

Classic Blueberry is a double crust pie, so that’s where we start.  This is the pie I baked in my RV Oven!!  Not picture perfect but trust me it was delicious!!!

Blueberry Pie means Summertime doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen! Two Awesome Recipes to Enjoy!

 

 

For the Classic Blueberry Pie you will need a recipe for a two crust pie.  My Best Homemade Pie Crust Recipe is absolutely perfect and one you use again and again.  It’s Easy as Pie!

Roll out the pastry for the base and centre it on your 9” pie plate, and return to the refrigerator while you make the pie filling.

 

Blueberry Filling:

6 cups (2 pounds) blueberries

2/3 cup granulated sugar

1/3 cup cornstarch

1 tbsp. grated lemon zest

1 tsp ground cinnamon

½ tsp ground nutmeg

Pinch of sea salt

2 tbsps. lemon juice

3 tbsps. unsalted butter (diced) for dotting the pie filling

Egg Wash: one large egg yolk and 1 tbsp. whole milk

 

Combine the blueberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well.  Lightly press down on the blueberries to release their juices.  Cover the bowl with a tea towel and let sit for 15 minutes.

Building the pie: Preheat the oven to 375F

Blueberry Pie means Summertime doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen! Two Awesome Recipes to Enjoy!

Building the Blueberry Pie – hearts & stars!

Roll out the remaining pastry dough for the top – Ashley’s recipe calls for using a pie cutter to make designs, but I didn’t have one (note to self).  Instead I cut out a heart shape free hand with a sharp knife and then sliced a number of stars.   These vents let the steam out while the pie is cooking.

Pour the filling into the bottom crust and spread evenly, and dot the pie with the diced butter.

Roll the top crust around your rolling pin – like in the picture shown here and then centre it on your pie.  Gently turn the edges under – you may need to do some trimming and then flute the edges.

Brush it with the egg wash and return to the refrigerator for another 20 minutes.

Bake in a 375F oven for 55 to 60 minutes on a baking sheet lined with parchment paper or foil – this will catch the juices that are sure to run over.  Your pie is done when the juices are bubbling in the centre and the crust is golden.

 

#2 – Blueberry Pie –  No Bake

Blueberry Pie means Summertime doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen! Two Awesome Recipes to Enjoy!

Looks pretty good!

 

This is so easy – no bake blueberry pie, and I even cheated just a little and bought a prepared graham cracker pie crust!

But I’ve included the recipe as well, it’s very easy.  Makes one 9” deep dish pie.

 

Graham cracker pie crust

9” deep dish pie plate

2 cups graham cracker crumbs

8 tbsp. unsalted butter melted

2 tbsp. granulated sugar

½ tsp sea salt

Preheat the oven to 350F.  Combine all of the ingredients until fully mixed.  Press into the deep dish pie plate, completely covering bottom evenly and halfway up the sides.  Bake the crust 10 minutes and let cool before filling.

 

Filling

1 tbsp unsalted butter

1 pint blueberries* you really need to buy 2 pints of blueberries since you need a ½ pint for decorating the top of the pie

½ c granulated sugar

Blueberry Pie means Summertime doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen! Two Awesome Recipes to Enjoy!

Cooking the blueberries to release their juices

2 tablespoons of cornstarch

1 tablespoon lemon juice

Grated zest of one lemon

8 ounces cream cheese at room temperature

2 c ricotta cheese at room temperature

Melt the butter in a medium sized saucepan.  Add the blueberries (1 pint) and cook over medium heat for 5 minutes or until the berries begin to release their juices.

Blueberry Pie means Summertime doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen! Two Awesome Recipes to Enjoy!

Jam-like texture

Mix together the sugar and starch in a small bowl.  Stir into the blueberry mixture, add the lemon juice and zest and cook for 5 minutes longer until it thickens and becomes like jam.

Remove from heat and stir in the cream cheese and ricotta.

Transfer the mixture to your food processor and puree for about one minute until it is smooth and creamy.

Pour the blueberry cheese mixture into the graham cracker pie crust.  Arrange the ½ pint of blueberries on the surface of the pie and then refrigerate overnight for at least 8 hours.

Note:  My ready made pie crust was a 9″ so I had enough left over filling to fill  mini graham cracker pies!  Aren’t they cute! And a big hit with our friends here at the Double M.  Blueberry Pie means Summertime doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen! Two Awesome Recipes to Enjoy!

You can see the blueberry pie recipe in A Year of Pies by Ashley English right here.

Enjoy!

Next week: Grasshopper Pie

 

 

 

 

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