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Shaker Orange Pie

This one is an absolute winner. When you take the first bite, you won’t stop eating it until there’s nothing left, guaranteed. Be prepared, Shaker Orange Pie is highly addictive. Crust (for Double-Crust Pie) 3⁄4 cup (11⁄2 sticks) butter, 4 tbsp shortening, 21⁄2 cups flour, 4 tsp sugar, 11⁄2 tsp salt, 2 …

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Strawberry Margarita Pie

Strawberry Margarita Pie will make you feel like you’re on a tropical vacation. When tasting it for the first time, many people wrinkle their nose and make hat lip-smacking sound you make when you’re tasting something and you are not quite sure if you like it or not. The first impression …

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Venison Pie

If you live in rural Iowa, venison is part of the local diet. Before you make and try this one, think about it this way: Eating wild game is about living off the land. It’s completely natural. Keep an open mind. It’s how human species survived before the appearance of grocery stores, or cattle confinements …

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BLT Pie

BLT Pie should, in fact, be called a BBT pie for its main ingredients: Bacon, Basil, and Tomato. This one is really different but, for sure, it’s worth trying. Crust Blind-Baked Crust Filling 4 large tomatoes, sliced and de-seeded but not peeled, 1⁄2 to 1 lb bacon, fried till crisp, …

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Goat Cheese and Spinach Pie

Do you think that pie is American? Guess again. Pie traces its roots back to ancient times, when the crust was inedible and used only as a way to transport and preserve the meat held inside it, like the Tupperware of its time. What do you think about making Goat Cheese and Spinach Pie? You don’t fancy goat cheese? You …

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Sweet Potato Pie

Sweet Potato Pie traces its roots back to the Colonial days in American history. It was once served as a side dish before it became popular as a dessert. Do you wrinkle your nose at the texture and taste of sweet potatoes? But do you know how many A-vitamins you could get by eating the …

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Lemon Meringue Pie

Try this Lemon Meringue Pie, it’s different, innovative and delicious. Crust Blind-Baked Crust Filling 2 cups sugar, 3⁄4 cups flour, 1⁄4 cup cornstarch, 1⁄2 tsp salt, 11⁄2 cups fresh-squeezed lemon juice (from about 12 lemons), 3⁄4 cup water, 6 eggs yolks, 2 tbsp lemon zest, 4 tbsp (1⁄2 stick) butter, softened. Meringue …

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Apple-Sour Cream-Walnut Pie

This Apple-Sour Cream-Walnut Pie reflects the reality of life—a little bitter at times, a little sour, and yet, luckily, the sweetness wins out in the end. I know, you’re probably wondering why should one ruin a great apple pie with something like the bitterness of the walnuts and sourness of the cream in …

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Gooseberry Pie

Make this Gooseberry Pie for your pie stand, and soon you’ll be getting requests for it all the time. It’s not many people’s favorite, but it’s worth trying. This pie has roots deeply based in nostalgia. This is in all probability your grandmother’s pie. Good luck finding those gooseberries. They grow wild in some …

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Double-Crust Rhubarb Pie

If you really want to capture taste of rhubarb, go for the pure, unembellished version. Once you try Double-Crust Rhubarb Pie, you’ll just adore it. It’s tangy but sweet, different and yet down to earth. And if you have rhubarb in your garden, this earns it automatic bonus points. For a …

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