Deseret News archives

Over the years, the Deseret News has amassed a large collection of recipes and delightful dishes in its online archives.

In honor of Pi Day (3.14), here's a look back through some of our best pie recipes.

Martha's Favorite Pumpkin Pie
Deseret News archives

Expert cook Martha Moench gave her pie-centered suggestions in a November 2007 article titled, "Perfect pies: Thanksgiving pies to be proud of."

Here's a look at one of her recommendations:

Martha's Favorite Pumpkin Pie

1 9-10-inch piecrust baked at 400 degrees for 20 minutes.

Filling: 1 15-oz. can pumpkin — NOT pie filling

1/2 teaspoon Realsalt

1 teaspoon ground ginger

1 teaspoon freshly grated ginger

1 teaspoon grated nutmeg

1/4 teaspoon ground allspice

3/4 teaspoon cinnamon

1 14-oz. can sweetened condensed milk

1 cup unsweetened coconut milk

2 large eggs plus 2 egg yolks

whipped cream and toasted coconut for garnish (optional)
Combine the pumpkin, salt, ginger, cinnamon, allspice, grated ginger, and grated nutmeg in medium saucepan, stir well and warm over low heat to blend flavors for a few minutes, stirring occasionally. Add condensed milk and coconut milk and whisk to blend well: cook until the mixture is heated through just a minute or two.

Put the eggs and yolks in a small bowl and whisk to blend. Whisk the pumpkin mixture into the eggs, a spoonful at a time to warm up the eggs, then add this mixture back into the pumpkin mix and whisk well.

Pour the warm filling into the pie shell, removing about 1/4 cup if using a 10-inch pie shell. Bake until a thin knife inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack and then refrigerate. Serve at room temperature or chilled with a dollop of whipped cream. Serves 8-10.

Caramel Apple Pie
Deseret News archives

In Valerie Phillips' November 2010 article "Unlocking the pie mystique," Phillips provided a few recipes from the then-new book, "Lion House Pies".

Here's a look at one of those recipes:

Caramel Apple Pie

Pastry for 9-inch double crust pie

Filling:

¾ cup granulated sugar, plus additional for dusting top crust

½ cup all-purpose flour

1 teaspoon ground cinnamon, plus additional for dusting top crust

½ teaspoon kosher salt

½ teaspoon nutmeg

8 apples, peeled, cored and sliced

1 tablespoon vanilla

2 tablespoons unsalted butter

2 tablespoons cream

Caramel Sauce:

¼ cup butter

1 ½ cups brown sugar

½ cup heavy cream

2 tablespoons corn syrup

1 teaspoon vanilla

For filling: In a large bowl, mix sugar, flour, cinnamon, kosher salt and nutmeg.

Toss in apples and stir in vanilla. Set aside. Stir the apple mixture every 15-30 minutes while making the crust.

Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie pan. Ease pastry into pan and cut away so only ½ inch is overlapping the edge of the pie pan. Pour apple filling into prepared crust. Dot the butter over the apples. Brush cream around edges of pie crust.

Roll out pastry for top crust, fold in half and cut three ½-inch slits through both layers of crust. Unfold crust and place over the apples. Trim away extra crust, leaving 1 inch overlapping. Crimp edges of pie. Brush cream over top and sprinkle sugar and cinnamon over top.

Cover the edges of the pie with foil. Bake at 375 degrees for 1 hour and 20 minutes, removing the foil from edges after 30 minutes and covering the whole pie with foil for the last 20 minutes. Pie should be light brown. Cool on a rack for 1 hour. Makes 1 pie. While pie is baking, make Caramel Sauce.

For caramel sauce: In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream and corn syrup. Bring to a boil, stirring frequently.

Reduce heat to medium until sauce thickens slightly, about 5-7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over warm pie.

"Lion House Pies"

Girl Scout Thin Mint Mini Pies
Deseret News archives

If your two loves are Girl Scout Cookies and pie, Emily Eyring's list of 30 Girl Scout Cookie recipes provided a tasty solution: combine the two and create something delicious.

Here's a look at one of the Girl Scout Cookie + pie recipes Eyring recommended:

Girl Scout Thin Mint Mini Pies

Heidi of Foodie Crush appreciates Thin Mints straight out of the sleeve, but she also found a way to dress them up by transforming them into a garnish for mini pies.

See the recipe.

Lion House Pie Dough
Deseret News archives

In Valerie Phillips' November 2010 article "Unlocking the pie mystique," Phillips provided a few recipes from the then-new book, "Lion House Pies".

Here's a look at one of those recipes:

Lion House Pie Dough

1/4 cup butter

1/3 cup lard

1/4 cup margarine

1/3 cup shortening

1 tablespoon granulated sugar

½ teaspoon baking powder

1 teaspoon salt

1 tablespoon nonfat dry milk

1½ cups pastry flour

1½ cups bread flour

½ cup plus 1 tablespoon cold water

Preheat oven to 375 degrees.

In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.

Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges.

For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.

Note: You may substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.

"Lion House Pies"

Chocolate Chip Walnut Pie
Deseret News archives

A September 2010 Deseret News article titled "Conference recipes: Sweets & Treats" provided more than a few appropriate Pi Day suggestions.

Here's a look at one such suggestion:

Chocolate Chip Walnut Pie

1 unbaked 9-inch pie shell

2 eggs

½ cup pastry flour

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

¾ cup butter, melted and cooled

1 cup semisweet chocolate chips

1 cup chopped walnuts

Beat eggs with an electric mixer until foamy. Add flour and sugars and mix well. Stir in cooled melted butter. Fold in chocolate chips and walnuts. Pour into unbaked pie shell.

Bake at 350 degrees F. for 45 minutes, or until golden brown and set in the middle. Cool on a wire rack. Serve warm. Makes 1 pie.

"Lion House Pies"

Thin Mint Pizza Supreme
Deseret News archives

If your two loves are Girl Scout Cookies and pie, Emily Eyring's list of 30 Girl Scout Cookie recipes provided a tasty solution: combine the two and create something delicious.

Here's a look at another of the Girl Scout Cookie + pie recipes Eyring recommended:

Thin Mint Pizza Supreme

A recipe from a Rachel Ray magazine prompted Leigh Anne of Your Homebased Mom to use Girl Scout Cookies as a pizza topping.

Chocolate chip cookie dough and Thin Mints make up the bulk of this pie, making it unlikely that you'll be able to stop after a single slice.

See the recipe.

Aloha Pie
Scott G Winterton Deseret News

Michelle Lizon's article, "Luau at home — Embrace the aloha vibe and taste of Hawaii," was originally published in 2010, but provides some recipes that definitely stand the test of time.

Here's a look at one of those Pi Day-appropriate recipes:

Aloha Pie

14 ounces sweetened flaked coconut, toasted

2 egg whites, lightly beaten

Coconut ice cream (can make your own by stirring coconut flakes, 1/2 cup cream of coconut and macadamia nuts into softened vanilla ice cream)

2-3 cups tropical fruits (such as pineapple, mango, kiwi, papaya, strawberries)

1 large lime

1 tablespoon honey

Mango sauce:

2 mangos, peeled, seeded and chopped

3 tablespoons lemon juice

1/4 cup sugar

Toast the flaked coconut on a cookie sheet in the oven at 300 degrees, until slightly brown. Then place it in a food processor and lightly grind until the pieces are small. Place in a bowl, and stir in lightly beaten egg whites. Press mixture into pie pan, and bake 10-12 minutes at 350 degrees. Let cool.

Scoop and spread lightly softened coconut ice cream into the coconut crust. Freeze until fully set, for at least one hour.

Slice desired tropical fruit. Place in a small bowl. Add zest and juice from one large lime and 1 tablespoon honey, toss with fruit.

To make mango sauce, combine chopped mangos, lemon juice and sugar in a bowl, and purée with a stick blender. Chill until ready to use.

Just before serving, drizzle a small amount of mango sauce over pie. Top with tropical fruit. Slice and serve pie with more mango sauce on the plate or on top. Serves 10-12.

Razanna Cream Pie
Deseret News archives

A September 2010 Deseret News article titled "Conference recipes: Sweets & Treats" provided more than a few appropriate Pi Day suggestions.

Here's a look at one such suggestion:

Razanna Cream Pie

2 baked 9-inch pie shells

4 cups milk, divided

2 cups half-and-half

2 tablespoons butter

1¼ cups sugar, divided

3 egg yolks

¼ teaspoon salt

½ cup cornstarch

1½ teaspoons vanilla

2 to 3 bananas, sliced

Raspberry glaze*

Whipped cream, for garnish

Place 3 cups milk in top of a double boiler and add half-and-half, butter, and ¾ cup sugar and stir. Cook until butter is melted and milk looks scalded.

In a bowl, whisk egg yolks until well broken up; then add ½ cup sugar and salt and whisk together very well. Slowly add this mixture to the hot milk mixture, stirring constantly. Stir for approximately ½ minute and then allow to cook for 15 to 20 minutes. (This gives the eggs time to cook and start the thickening process. Undercooking at this point slows the finishing process down by as much as half an hour.)

Mix 1 cup milk and cornstarch together and slowly add to the hot mixture. Be careful to stir constantly or lumps will form. Continue stirring for at least 2 minutes and every 5 minutes for the next 15 to 20 minutes.

When pudding is thick enough, stir in vanilla. Remove the whole double boiler from stove (the hot water will help keep the pudding hot while you assemble the pies.)

Slice bananas in bottom of each pie shell. Pour filling on top of bananas leaving room for raspberry glaze. Cool on wire racks and then chill in refrigerator 3 to 4 hours. Spread raspberry glaze on top of cream filling and serve. Makes 2 pies.

*Note: For raspberry glaze, thin ¾ cup raspberry preserves with 2 tablespoons warm water.

"Lion House Pies"

Blueberry-Peach Custard Pie
Deseret News archives

In June 2010, Jim Romanoff of The Associated Press provided a pie recipe that lets eaters and cooks alike celebrate healthy eating and multiple holidays at the same time in his article, "Blueberry-peach custard pie celebrates healthy eating and the Fourth."

Here's a look at Romanoff's recipe:
Blueberry-Peach Custard Pie

Start to finish: 3 hours (15 minutes active)

Servings: 10

1 cup sugar

3/4 cup skim milk

3/4 cup (6 ounces) nonfat plain Greek-style yogurt

2 large eggs

2 tablespoons all-purpose flour

2 teaspoons cornstarch

1/4 teaspoon almond extract

Pinch of salt

1 store-bought, refrigerated pie crust

1 cup blueberries

1 cup peeled, sliced peaches

Position a rack in lower third of the oven. Heat the oven to 400 F. Coat a 9-inch pie pan with cooking spray.

To make the filling, in a medium bowl, combine the sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside.

On a lightly floured surface, roll a sheet of pie crust into a 12-inch circle. Place the crust in the pie pan and trim so it overhangs evenly by about 1-inch. Fold the edges under and crimp or flute the edge with your fingers or a fork. Place the pie pan on a baking sheet.

Arrange peaches in the bottom of the crust and top with the blueberries in an even layer. Pour the filling on top (the fruit will float but this won't affect the final results). Bake for 25 minutes.

After the pie has baked for 25 minutes and the filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 F and return the pie to oven.

Bake until a knife inserted at the center of the pie comes out clean, another 20 to 25 minutes (the pie may puff up quite a bit but will settle during cooling). Let cool for 1 1/2 hours. Serve warm or refrigerate until cold and serve chilled.

By Jim Romanoff

Dutch Apple Pie
Deseret News archives

If mouth-watering apple pies are your weakness, The Associated Press provided a recipe to suit your needs in a November 2009 article titled, "Dutch apple pie uses lots of apples for a hefty, deep-dish fall dessert."

Here's a look at the Associated Press recipe:

Dutch Apple Pie

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 8

For the pie:

18 ounces prepared pie dough

3 pounds apples

1/2 cup sugar

3/4 cup golden raisins

1 teaspoon cinnamon

1 tablespoon lemon juice

For the streusel topping:

1/2 cup light brown sugar

1/2 cup plus 2 tablespoons all-purpose flour

1/2 cup (1 stick) unsalted butter, chilled

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

Pinch salt

1/2 cup chopped walnuts

Whipped cream, to serve

Heat the oven to 350 F. Butter and lightly dust with flour a 91/2-inch springform cake pan.

On a lightly floured surface, roll out the pie dough, then use it to line the prepared pan. The dough should run all the way up the sides of the pan. To trim the dough, fold the excess over the rim, the run a rolling pin over the rim. Refrigerate while preparing the apples.

Peel, core and dice the apples. In a large bowl, combine the apples, sugar, raisins, cinnamon and lemon juice. Mix well, and set aside.

In a food processor, combine all of the streusel ingredients except the walnuts. Process to form coarse crumbs. Add the walnuts and pulse several times to just combine.

Transfer the apple mixture to the pie crust. Sprinkle the streusel mixture over the apples in an even layer. Cover the pie with foil, and bake for 30 minutes. Remove the foil and bake for another 25 to 30 minutes, or until the top is golden.

Let cool a bit before serving. Top with whipped cream.

Recipe from Laura Washburn's "Cooking With Apples & Pears," Ryland, Peters & Small, 2009

Matzo Brei Shepherd's Pie
Deseret News archives

In March 2012, Associated Press writer Jim Romanoff invited readers to "take a can-do attitude to Passover foods" with a Shepherd's pie made from leftover brisket, veal or chicken.

Here's a look at Romanoff's recipe:

Matzo Brei Shepherd's Pie

Start to finish: 1 hour 5 minutes (35 minutes active)

Servings: 6

For the filling:

1 tablespoon extra-virgin olive oil

1 cup diced yellow onion (about 1 medium)

10 ounces cremini mushrooms, quartered

1 1/2 cups diced carrots (3 medium)

1/2 teaspoon dried thyme

1/4 cup matzo meal

1/2 cup dry red wine

3 cups diced cooked brisket

1 1/2 cups beef broth

Salt and ground black pepper

For the topping:

4 matzos

2 large eggs, lightly beaten

1 teaspoon kosher salt

Ground black pepper, to taste

Heat the oven to 375 F. Coat an 8-by-8-inch glass baking dish with cooking spray.

To make the filling, in a large skillet over medium-high, heat the oil. Add the onion and saute until softened and translucent, 3 to 5 minutes. Add the mushrooms and cook until they begin to brown, about another 5 minutes. Add the carrots and thyme, then cook, stirring often, for another 7 minutes.

Stir in the matzo meal and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, for 2 minutes.

Stir in the diced brisket and beef broth and cook, stirring occasionally, until the mixture is simmering and has thickened slightly, 3 to 5 minutes. Season with salt and pepper. Remove from heat and transfer the mixture to the prepared baking dish.

To make the topping, crumble the matzos into a large colander placed over a bowl to catch crumbs, then hold the colander under running cold water until the matzos are moist and softened, but not completely disintegrated, 15 to 20 seconds. Transfer to the bowl with crumbs. Add the eggs and salt and mix gently with a fork.

Spread the matzo mixture in an even layer over the top of the brisket mixture, then sprinkle with pepper. Bake until the matzo brei topping is golden and the brisket filling is bubbling.

— By Jim Romanoff

Quick Swiss Apple Pie
Deseret News archives

The September 2009 article, "Pastry chef's do's and doughn'ts at Lion House Bakery" again turns to the experts for pie recipes.

Here's a look at one such suggestion:

Quick Swiss Apple Pie

Pastry for double-crust pie

1 21-ounce can cherry pie filling

1 21-ounce can apple pie filling

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

Preheat oven to 375 degrees. Roll out pastry for bottom crust and line pie tin. Roll out top crust, and slash with a knife 4 to 6 times to vent, then set aside. Spoon cherries from cherry filling, leaving about 1/3 cup thickened juice in can, into bottom of pie shell. Gently spoon entire can of apple filling over cherries. Sprinkle with cinnamon and nutmeg. Moisten edge of pie crust with water. Add top crust and seal. Brush with milk and sprinkle with sugar. Bake for 35 to 45 minutes. Makes 6 to 8 servings.

— "Lion House Bakery"

Cranberry Pecan Pie
Deseret News archives

In Valerie Phillips' November 2010 article "Unlocking the pie mystique," Phillips provided a few recipes from the then-new book, "Lion House Pies".

Here's a look at another one of those recipes:

Cranberry Pecan Pie

1 unbaked 9-inch pie shell

3 eggs, slightly beaten

2 cups plus 3 tablespoons sugar

½ teaspoon salt

½ cup plus 1½ tablespoons dark corn syrup

½ teaspoon vanilla

1 ½ tablespoons butter, melted

1 ½ cups cranberries, fresh or frozen (not thawed)

¾ cup finely chopped pecans

In a large bowl, slightly beat eggs, then add sugar and whisk together with a wire whisk. Add salt, corn syrup, vanilla and butter. Mix well.

Place cranberries in bottom of an unbaked 9-inch pie shell. Sprinkle pecans on top of cranberries. Slowly pour filling evenly on top of pecans. Bake at 350 degrees for 50-60 minutes, or until filling is set. Allow to cool completely before cutting. Makes 1 pie.

Note: Be sure to bake in a 9-inch pie shell; an 8-inch shell will overflow.

"Lion House Pies"

Anyberry Summer Pie
Deseret News archives

The Associated Press' Alison Ladman suggested "a pie recipe that gets you out of the kitchen. Fast" in a July 2009 article titled, "How to make a pie with any variety of berry."

Here's a look at her recipe:

Anyberry Summer Pie

Start to finish: 55 minutes (10 minutes active)

Servings: 8

For the filling:

3/4 cup sugar

2 tablespoons cornstarch

Pinch of salt

5 cups berries, fresh or frozen

1 prepared pie shell (thawed slightly if frozen)

For the crumb topping:

1/2 cup rolled oats

3/4 cup all-purpose flour

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 cup (1 stick) butter, cut into small pieces

Heat the oven to 375 F.

To make the filling, in a large bowl mix the sugar, cornstarch and salt. Add the berries and toss gently until well mixed. Pile the filling into the prepared crust. Set aside.

To make the crumb topping, in a medium bowl combine the oats, flour, sugar, cinnamon, ginger, allspice and butter. Using your fingers, a pastry blender or a fork, mash and rub the butter into the dry ingredients until it resembles coarse crumbs.

Top the berries with the crumb mixture, patting it on, as necessary, to make it stay put. Place the pie on a rimmed baking sheet (to catch drips) and bake for 45 to 50 minutes, or until the crumb topping is golden brown and the berries are bubbling.

For clean slices, let the pie cool before slicing. Or serve warm with vanilla ice cream or whipped cream.

By Allison Ladman

Chocolate Pecan Pie
Deseret News archives

Expert cook Martha Moench gave her pie-centered suggestions in a November 2007 article titled, "Perfect pies: Thanksgiving pies to be proud of."

Here's a look at one of her recommendations:

Chocolate Pecan Pie

dough for 1 9-inch pie crust

1 cup coarsely chopped pecans

4 large eggs

1/2 cup Lyle's Golden Syrup

1/4 cup honey

1/3 cup sugar

1/8 cup packed light brown sugar

6 tablespoons unsalted butter, melted

1 tablespoon rum (optional)

1 tablespoon pure vanilla extract

1 tablespoon flour

pinch ground nutmeg

pinch ground cinnamon

8 oz. semi-sweet or bittersweet chocolate, broken into 1/2-inch pieces
Adjust the rack to the middle. Preheat oven to 350 degrees. Roll out the dough, making a circle 1-inch large than the pie plate. Fold the crust in half and carefully fit it into the pie plate. Fold the crust in half and carefully fit it into the pie plate. Trim the edge 1/2-inch wider than the rim. Fold excess under and crimp, pinching the dough between your thumb and forefinger.

Toast the pecans in a small pan over medium high heat, about 4 minutes. In a medium bowl, whisk together the remaining ingredients, except the chocolate. Blend until smooth. Stir in the nuts and chocolate. Pour into pie crust, using a spatula to scrape in the chocolate if needed. Bake until set, 40-50 minutes. Serve slightly warm or at room temperature.

Almond Cream Cherry Pie
Deseret News archives

In December 2006, Valerie Phillips' celebrated the 150th birthday of sweetened condensed milk with a slew of recipes "where this sticky-sweet concoction plays a starring role." The article is titled, "How sweet it is . . . "

Here's a look at one of her recipes:

Almond Cream Cherry Pie

1 baked pie shell

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 8-ounce tub of whipped topping (thawed)

1 can cherry pie filling (can use other fruits, such as blueberry or raspberry, if desired)
Mix sweetened condensed milk, lemon juice, and vanilla and almond extracts. Gently fold in whipped topping until combined. Pour into pre-baked pie shell. Top with pie filling. Cover with plastic wrap and chill for 2-3 hours before serving. Makes one 9-inch pie that serves 8-10.

— Lisa Christiansen, South Jordan

Lime in Coconut Custard Pie
Deseret News archives

It's not quite summer yet, but the pie in this June 2006 Associated Press article titled, "Try lime, coconut for a pie that refreshes in summer" may be the perfect way to celebrate National Pi Day anyway.

Here's a look at the Associated Press recipe:

Lime in Coconut Custard Pie

(Preparation 5 minutes, baking time 55 to 60 minutes)

13.5-ounce can coconut milk (regular, not lite)

1 cup sweetened coconut flakes

4 eggs

1/2 cup frozen limeade, thawed

1/2 cup sugar

1/4 cup flour

1/2 teaspoon coconut extract

1/4 teaspoon salt

9-inch deep-dish pie shell, frozen or homemade

Optional garnishes: Whipped cream, curls of lime peel, fruit of choice.
Preheat oven to 400 F. Adjust rack to lowest level for baking.

Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, coconut extract and salt in a blender. Blend until mixed, and pour into pie shell.

Bake for 15 minutes. Reduce oven to 350 F and bake for 40 to 45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. If desired, serve garnished with sweetened whipped cream, lime-peel curls or fruit of choice.

— Recipe from Andre Prost Inc./A Taste of Thai

Grandma Mohler's Pecan Pie
Shutterstock

The Deseret News' Amy Choate-Nielsen provided a behind-the-scenes look at her attempt to follow her grandmother's "pih-cahn" pie recipe in the 2013 article, "Following Grandma's recipe is harder than it looks."

Here's a look at that recipe:

Grandma Mohler's Pecan Pie

3 eggs

1 cup sugar

1 cup white corn syrup

1 cup pecans

1 teaspoon. vanilla

dash of salt

Beat eggs and sugar until thick. Add syrup, nuts, vanilla. Pour into pie shell, sprinkle with salt. Bake at 425 degrees for 15 minutes, then bake at 350 for 40-45 minutes until filling is firm.

Pie Crust (makes two crusts)

3 level cups flour

1 heaping cup shortening

1/2 cup cold water

1 teaspoon salt

Cut flour, salt and shortening together. Mix with water, bit by bit. Don't add more water.

Pumpkin Cream Cheese Pie
Deseret News archives

In Valerie Phillips' November 2010 article "Unlocking the pie mystique," Phillips provided a few recipes from the then-new book, "Lion House Pies".

Here's a look at another one of those recipes:

Pumpkin Cream Cheese Pie

1 unbaked 9-inch pie shell

1 8-ounce package cream cheese, softened

¾ cup granulated sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg, plus more for garnish

½ teaspoon ground cloves

½ teaspoon ground ginger

2 eggs

1 15-ounce can pumpkin

1 teaspoon vanilla

½ cup pecan halves, for garnish

Whipped cream, for garnish

In a large bowl, beat cream cheese, sugar, salt and spices until fluffy. Add eggs, one at a time, beating well after each. Beat in pumpkin and vanilla. Pour into pie shell. Bake at 350 degrees for 55 minutes, or until knife inserted near center comes out clean. During last 15 minutes of baking, place pecan halves around edges for garnish.

Cool on a wire rack and then chill in the refrigerator 3-4 hours. Serve with a dollop of whipped cream and a sprinkle of ground nutmeg. Makes 1 pie.

"Lion House Pies"

Razzleberry
Deseret News archives

Can pie pops surpass the popularity of cake pops? That's the question that was asked — and more or less answered — in Brooke Porter's 2013 review of the book, "Pie Pops," as seen in the article, "Cookbook review: 'Pie Pops' just might outdo cake pops."

Here's a look at one of the recipes from the book:

Razzleberry

Makes: 12–14

12–14 Popsicle sticks

1 9-inch refrigerated pie dough, at room temperature

1 cup fresh raspberries

¼ cup sugar

1 egg white, beaten

Turbinado sugar

Powdered Sugar Icing

Preheat oven to 350 degrees.

Soak sticks in water for 15 minutes. On a lightly floured surface, roll dough out to 1⁄8-inch thickness. Use a 2½-inch cookie cutter shape to cut out dough tops and bottoms. Use a 1-inch cookie cutter shape to cut out center opening in dough tops. Reserve cutout shapes. Place bottoms on a lightly greased baking sheet. Push sticks into bottoms and prick dough with a fork.

In a small bowl, mix the raspberries and sugar together. Make sure raspberries are in smaller pieces. Place a small amount of filling in center of each bottom making sure not to overfill, or filling will boil out. Be sure to leave a clean edge around the dough for a good closure. Cover with tops and crimp edges together with a fork. Place reserved dough shapes over center opening. Brush with egg white and sprinkle with Turbinado sugar.

Bake for 15–16 minutes, or until golden brown. Keep a watch to make sure pie filling doesn’t boil out. Remove from oven and cool on a wire rack. Drizzle with Powdered Sugar Icing while still warm.

— "Pie Pops," by Marcie Ballard

Butter Milk Pie Crust
Deseret News archives

In Valerie Phillips' November 2010 article "Unlocking the pie mystique," Phillips provided a few recipes from the then-new book, "Lion House Pies".

Here's a look at another one of those recipes:

Butter Milk Pie Crust

3 cups flour

½ teaspoon salt

1 cup shortening

¼ cup margarine or butter

½ cup buttermilk

1 tablespoon oil

Place flour and salt in a medium bowl; stir with a fork. Add shortening and margarine, and cut together with a pastry blender, fingers,or two knives, until mixture resembles the size of small peas.

Add buttermilk and oil and blend together with a fork or your hands until all the flour is moist.

This will make three or four crusts, depending on how thick your like your crust. If the recipe calls for a baked pie shell, bake at 375 degrees for 15-18 minutes.

Note: This is a very tender dough. The scraps of dough left after making your first pie may be added back into the rest of the dough. This recipe can also be doubled with good success.

"Lion House Pies"

Zucchini Apple Pie
Deseret News archives

If you've got some zucchini handy and you're wanting to celebrate Pi Day the healthy way, Tiara Auxier's 2011 Deseret News article "Apple pie? It's really zucchini" can help.

Here's a look at Auxier's recipe suggestion:

Zucchini Apple Pie

Ingredients:

Dough for a double crust 9-inch pie

4 1/2-5 cups halved and sliced zucchini

1/2 cup brown sugar

3/4 cup white sugar

1 1/2 teaspoon cinnamon

1 1/2 teaspoon cream of tartar

4 tablespoons all-purpose flour

Directions:

1. Preheat oven to 400 degrees.

Meanwhile: Peel zucchini, cut in half lengthwise and scrape out the seeds. Slice the zucchini halves into half moon slices.

2. Throw your zucchinis in a pan of boiling water and steam about 6-7 minutes until just barely fork tender. Empty onto a paper towel-lined plate, sprinkle with a little salt and drain.

3. In another bowl combine the following: Brown sugar, white sugar, cinnamon, cream of tartar and flour. Return drained zucchini back to pan and stir in the sugar mixture. It will be pretty runny.

4. Pour everything into the 9-inch pie crust. Top with a few pats of butter.

5. Place the top pie crust over filling and secure with fork or your fingers. Make a few slits on the top and sprinkle a little white sugar over it.

6. Bake for 35-40 min. The liquid will still be runny but will thicken as it cools.

Top with vanilla ice cream and enjoy!

Two-Layer Key Lime Pie
Deseret News archives

Former Salt Lake County Mayor Peter Corroon's wife Amy's two-layer Key lime pie inspired him to make Key lime the county fair's official flavor back in 2010, and her recipe — featured in Amy K. Stewart's article, "Lime is key to Corroon's heart for specialty pie contest at county fair Friday" — could very well inspire you to greatness on this Pi Day.

Here's a look at Amy Corroon's recipe:

Two-Layer Key Lime Pie
Crust:

¾ cup plain granola (no raisins or other dried fruit)

¾ cup graham cracker crumbs (six whole crackers)

3 tablespoons sugar

¼ cup (½ stick) unsalted, melted butter

Baked layer:

14-ounce can sweetened condensed milk

½ cup fresh Key lime juice

3 large egg yolks

Chilled layer:

8-ounce package cream cheese

½ cup sweetened condensed milk

¼ cup fresh Key lime juice

2 tablespoons sugar

1 teaspoon vanilla

Sweetened whipped cream (optional)

Crust: Preheat oven to 350 degrees. Blend granola in food processor until coarsely ground. In a medium bowl, mix granola, graham cracker crumbs and sugar. Add melted butter. Press mixture into a 9-inch in diameter deep-dish glass pie dish. Bake 8 minutes or until crust is golden brown. Remove crust from oven and cool completely.

Baked layer: Whisk condensed milk, lime juice and egg yolks in medium bowl. Pour into pie crust. Bake at 300 degrees for 25 minutes or until set. Cool to room temperature.

Chilled layer: Using electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large bowl. Pour over cool baked layer. Smooth top with spatula. Cover and chill four hours or until set.

Optional: Pipe sweetened whipped cream decoratively around edges of pie.

Serving size: 8

— Bon Appetit magazine, April 2004

Salmon Crepe Pie With Plum Tomato Sauce
Deseret News archives

For a non-traditional and healthy approach to pie, we turn to The Associated Press' Jim Romanoff's May 2010 article, "The healthy plate: An impressive salmon crepe pie."

Here's a look at Romanoff's recipe:

Salmon Crepe Pie With Plum Tomato Sauce

Start to finish: 1 hour

Servings: 8

For the crepes:

1 cup low-fat milk, plus more if needed

3/4 cup white whole-wheat flour

2 large eggs

1 tablespoon canola oil

1/2 teaspoon salt

For the filling:

2 cups low-fat milk

2 tablespoons butter

1/4 cup all-purpose flour

2 tablespoons fresh dill

4 teaspoons lemon juice

1/4 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

Two 4-ounce packages smoked salmon, cut into bite-size pieces

1 bunch of watercress

For the plum tomato sauce:

15-ounce can crushed tomatoes

2 teaspoons extra-virgin olive oil

2 teaspoons cornstarch

3 teaspoons cool water

1/4 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

To make the crepes, in a blender or food processor, combine the milk, flour, eggs, oil and salt. Process until smooth. Let the batter stand for 15 minutes. The batter should be about the thickness of heavy cream; add milk if necessary.

Heat a 9- to 10-inch nonstick skillet over medium-high. Spritz the pan with cooking spray, then hold the pan at an angle and add about 1?3 cup batter to the lower corner. Tilt the pan to quickly and evenly spread the batter over the bottom. Cook the crepe until the top is dry and the underside is lightly browned, about 1 minute. With a spatula, turn the crepe over and cook until the second side is browned, about 30 seconds more.

Slide the crepe onto a plate. Repeat with the remaining batter to make 6 crepes. Cover the crepes with kitchen towel and set aside.

To make the salmon filling, in a small saucepan over medium, heat the milk until steaming.

In a second small saucepan over low, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the hot milk. Increase heat to medium-low and cook, stirring constantly, until the sauce thickens, about 5 minutes.

Remove the sauce from heat and stir in the dill, lemon juice, salt and pepper. Stir the salmon into the sauce and set aside.

Remove and discard any thick stems from the watercress. Coarsely chop, then set aside.

To make the tomato sauce, in a small saucepan over medium, combine the tomatoes and oil. Bring to a simmer and cook for 5 minutes.

Meanwhile, in a small bowl, combine the cornstarch and water. Stir into the tomato sauce and let simmer until thickened, about 2 minutes. Remove from heat and season with salt and pepper.

To assemble, place 1 crepe in the center of a large serving plate. Spoon about 2?3 cup of the salmon filling over the crepe, smoothing it into an even layer. Scatter one fifth of the chopped watercress on top. Top with another crepe, then repeat the layering process, finishing the stack with the sixth crepe. To serve, cut into 8 wedges and serve with the warm tomato sauce.

By Jim Romanoff

Do-Si-Dos Pie
Deseret News archives

If your two loves are Girl Scout Cookies and pie, Emily Eyring's list of 30 Girl Scout Cookie recipes provided a tasty solution: combine the two and create something delicious.

Here's a look at another one of the Girl Scout Cookie + pie recipes Eyring recommended:

Do-Si-Dos Pie

Serious Eats bestowed the Pie of the Week award on Lauren Weisenthal's Do-Si-Dos inspired recipe, which is reason enough to try this peanut-butter-mousse-filled treat.

See the recipe.