Pie Recipes

This is my Swiss future-mother-in-law's pastetli recipe...I've eaten it when she's made it for me, but haven't tried making it myself yet. She translated it for me, so some of the measurements change back and forth from metric to imperial, but I thought you may prefer to see it as she wrote it.

I haven't tried this and can't vouch for it, but it sounds like what you're looking for :)

This should work for you, I'd also add some grated lemon zest.

This is a time consuming and complex recipe. The pastiera's origin was born of the arrival in port of a grain ship during famine. Its fitting that it now be used to celebrate Easter. Good luck, and enjoy!!

This recipe was prepared by Eleanore Scarpetta on Martha Stewart's Living Show on April 17, 2000. A savory pie filled with cheeses and italian meats and served during Italian Easter celebrations

This pie is adapted from a lemon meringue pie recipe from the 26th edition of The Memphis Cookbook, published by the Junior League of Memphis. Elinor and all her female relatives were members at one time or another, going back generations.

This is the Easter Meat Pie recipe I have which sounds similar except for the black pepper crust. My family is originally from the Naples area.

I have taken this recipe from a Greek cookbook and checked it with another one. Both call for "semolina"--I would try it with all purpose flour if you can't find the semolina flour.

Oma assumed you knew how to fold (apples not too close to the edges) and roll ( ending with seam side down) and carefully place on a baking sheet. She never worked with a recipe. We gleaned this one from her one baking day.. Enjoy..

This was sent to me by a past exchange student....he's now a Chef in Leon, France.

You start the oven low and go high, contrary to all other recipes for pies. This is a very old french recipe that dates probably 200 years.

The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it. If you want a more distinctly maple flavor, use one of the following two. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup sugar with the eggs. All in all, this is pretty close to traditional pumpkin pie flavor, with a hint of maple.

I grew up near Pennsylvania and Pennsylvania Dutch country, I spent a summer during college helping out at an Amish dairy near Lancaster. This recipe was given to me by one of the women there.