My experiments in pie baking! Click on a photo to see different pies, and click the tiny grid on the right side of the window to see all the pies.
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Sweet Sausage, Sun-Dried Tomato, and Mascarpone Pie

Sweet Sausage, Sun-Dried Tomato, and Mascarpone Pie

Oh such a yummy pie! The recipe is from Pie by Dean Brettschneider. I added three tablespoons of paprika to the flour to make the crust. 

I've been using Fever Tree Indian Tonic Water and I swear it makes a huge difference. These crusts are just the best, most flaky and tender and flavorful. 

Turkey Pot Pie with Celery Seed Crust

Turkey Pot Pie with Celery Seed Crust

Leftover turkey from Thanksgiving made a terrific turkey pot pie. There was enough filling leftover to make some hand-pies and an entire pie to put in the freezer. 

Tomato Basil Cheese Pie

Tomato Basil Cheese Pie

Omigosh this was the MOST delicious pie! I call it a Caprese Pie because inside it is simply tomatoes, onion, and basil, topped with mozzarella, cheddar, and parmesan. I don't have a photo of what it looks like when cut because the three of us ate the whole thing immediately! John says it's his favorite. 

Sausage Red Pepper Spinach with Parmesan Cobbler

Sausage Red Pepper Spinach with Parmesan Cobbler

This is from Savory Pies. A savory pie usually takes a lot longer to make than a fruit pie because you have to cook up all the innards, but this one is made right in the skillet, the parmesan-cornmeal cobbler spooned on top, and put right into the oven. 

Pulled Pork handpies with homemade barbecue sauce

Pulled Pork handpies with homemade barbecue sauce

This was my biggest failure. I had an extra jar of coconut oil and wanted to experiment again with an oil-based crust. It was awful. It was so hard to work with and it ruined my pastry cloth and although the recipe promised a light, flaky crust, this is crunchy and dry. Sigh. The pulled pork inside is pretty good, especially with my homemade barbecue sauce. They are neat little snacks and very portable and they don't taste bad. But not my favorite experiment or work of art. 

Tomato Zucchini Mozzarella Pie

Tomato Zucchini Mozzarella Pie

It’s very handy to have a few rounds of pie dough in the freezer. I pulled out one that was whole wheat with rosemary salt. I had tomatoes and basil in the garden, which means I’ve got mozzarella in the house, so this went together quickly (recipe for innards from Martha Stewart's pie and tart book). It is VERY delicious. Kind of like pizza. I wish I could eat the whole thing. 

Crab and Corn Pudding Pie

Crab and Corn Pudding Pie

This was yummy—nice and light. It has chives and sour cream in it. I think the next time I make a quiche-like pie, though, I'm going to use one of my iron pie plates. It's so hard not to get a soggy crust with a quiche! I hate soggy crust. 

UpsideDown Cheesy Tuna Pie

UpsideDown Cheesy Tuna Pie

The British make a lot of fish or meat pies with mashed potatoes on top, like Shepherd's Pie. I had some albacore to make a fish pie but I didn't want mashed potatoes on top, so I built it upside-down (mashed potatoes on the bottom instead of a crust) and put a parmesan-cheese crust on top. It's pretty tasty, but not my favorite. You can see a slice of the pie on the next page.

UpsideDown Cheesy Tuna Pie slice

UpsideDown Cheesy Tuna Pie slice

It's kind of bland looking. Tastes okay. The mashed potato bottom would probably be better with a rich beefy sauce instead of tuna. 

Update: John just told me, having finished off the pie, that this was his favorite pie of all! 

Galumpkis Pie

Galumpkis Pie

My daughter's Sweet Heart brought me an oatmeal stout to try and then I ran across this recipe in A Year of Pies that said this cabbage-beef pie is great with a stout! So I made it. I used one of those specialty salts in the crust, a rosemary salt. Galumpkis are stuffed cabbage rolls, which I love, and this is a pie form.  :-)  I've never had trouble before with soggy crust in a savory pie, but this crust was completely gooey. yuk. For some reason I did not follow my own techniques to ensure a crispy bottom crust (seal it with egg white, make sure the filling is not warm before I put it in the coffin, use the very bottom shelf of oven, pre-heat baking pan in oven, start at a high heat like 450 for fifteen minutes). But I'm not sure that would have helped because this filling was very moist and liquid was running off all evening. Next time I would just make stuffed cabbage rolls and not bother putting them in a pie! Except for the gooey crust, the rest of it was delicious.

Handheld beef and mint pastelles

Handheld beef and mint pastelles

I used a recipe in Savory Pies. These came out so delicious and easily hardy enough to put in a bag and take on a plane trip or to work, but golly it was time-consuming to make all those little pots (24 of them). Instead of relaxing me, it made me more stressed because of the time involved. But they sure are cute and delicious. The crust is a hot-water and oil crust (I used coconut oil) which I've never made before so that was a good experiment. If I was to make these again it would be with a bunch of friends so we could make an assembly line. 

Handheld beef and mint pastelles

Handheld beef and mint pastelles

Very satisfying!  :-)  Especially with some yogurt and a little lemon.

Beef Bourguignon Pie with Paprika & Black Sesame Crust

Beef Bourguignon Pie with Paprika & Black Sesame Crust

This is the second pie I've made using a puff pastry recipe. I must be doing something wrong cuz the crust is not puffy at all. It's delicious, but it takes two hours to make a puff pastry crust and I don't see or taste the difference. Although in the photo in the book I used, PIE by Dean Brettschneider, it doesn't look puffy either! The author is from New Zealand and the recipe calls for tamarillos (tree tomatoes), but nobody here has ever heard of tamarillos so I used roma tomatoes instead. John says this is his favorite pie.  :-)   The crust called for more than 3 tablespoons of paprika, and instead of black sesame seeds I used Eden Shake that includes black and white sesame seeds, red shiso leaf, and nori seaweed. Very pretty.

Beef Bourguignon Pie with Paprika & Black Sesame Crust

Beef Bourguignon Pie with Paprika & Black Sesame Crust

The filling was dark and rich and yummy with rosemary and thyme and red wine. wow!

Spinach Mushroom Onion Steak Pie

Spinach Mushroom Onion Steak Pie

This was a vegetarian recipe in Hoosier Mama pie book, but I added sirloin to it. It also includes caramelized onions and feta cheese. Actually, it calls for goat cheese but I can't eat goat cheese cuz I hate it. Because the recipe has thyme and paprika in it, I put thyme and paprika in the crust, which you can't really taste much but it did make the crust that yummy color. I used whole wheat for half of the flour and white wine as the liquid for the pie dough. I was going to use tequila but I had white wine in the fridge that needed to be used. Gotta find a recipe that a tequila crust will go with—aha! A pulled pork pie! Comin’ up.

Chicken Potato Cheese with Chives and Sour Cream Pie

Chicken Potato Cheese with Chives and Sour Cream Pie

I added parmesan and sharp cheddar and pepper to the crust. It is one of the best crusts I've made. Wish I could eat the whole pie. John says this pie is now one of his favorites. I used the Cheese and Green Onion recipe that I made before, but I added chopped chicken thighs to it. Plus Whole Foods said they don't carry the English Cheshire Cheese nor the Red Leicester I had used before—apparently they are seasonal! Or maybe they only import them seasonally, in the fall. So I made do with the parmesan and sharp cheddar in the crust and mild cheddar with extra sour cream in the filling.

Chicken Potato Cheese with Chives and Sour Cream Pie

Chicken Potato Cheese with Chives and Sour Cream Pie

With the slices removed, you can see my beautiful new pie plate, one of those lovely Polish ceramic plates! It was a great price at TwinsPolishPottery.com. Notice there is no pie bird or steam holes in the top of this crust, which is intentional so the potatoes steam inside the pie. That way I didn't have to parboil the potatoes which made the pie quick and easy to create.  

Chicken Pot Pie

Chicken Pot Pie

This is actually a mid-week pie because when I made the chicken pie cooked in wine, I had enough left over for another whole pie! So I made a crust using white wine and threw in the defrosted filling. What I learned: Not a good idea to freeze the filling. It got really watery and the bottom crust, though nicely cooked, is getting soggy. If I have to freeze something like this again, I would strain the extra liquid before putting it in the pie. It was still delicious, though! And pretty.

Chili (meat with beans) Pie with Cornbread Crust

Chili (meat with beans) Pie with Cornbread Crust

I used the recipe from Pie by Angela Boggiano, but I added corn and cheese to the recipe. She doesn't use a bottom crust but I feel cheated when I don't get a bottom crust so I added one. The crust is about one-third polenta which made a wonderfully hearty taste. I found the Gorham Silver platter in my cupboard—it makes a great presentation plate.

Chili Pie piece

Chili Pie piece

Just a piece of the Chili Pie.

French Onion Soup Individual Pies

French Onion Soup Individual Pies

This recipe is from Hoosier Mama Book of Pie. Delicious! The top is the dough grated and mixed with grated Gruyere, sprinkled on top. Since I used some dark ale in the caramelized onions, I used the same ale as the liquid in the pie dough. The crust was amazing. Because the top crust is grated cheese and crust together, I didn't give it an egg wash but I see now that I should have done so anyway.

Fancy Chicken in Wine Pie

Fancy Chicken in Wine Pie

Since the chicken was cooked in white wine (a Pinot Grigio), I used the wine instead of water in the crust. Perfect! I made these two pies to celebrate my daughter's homecoming from Byzantium. 

Chicken in Wine with Cilantro Pie

Chicken in Wine with Cilantro Pie

The inside recipe is the same as the Fancy Chicken in Wine Pie, but I added cilantro. For the crust, I made cilantro pesto, spread it on the rolled-out dough, rolled it up, chilled it, and sliced it into half-inch slices. Used the slices to roll out the top crust. I used too much pesto, obviously, but I was amazed that it still held together. I think I'll use a cinnamon-sugar version of this crust on an apple pie.

Steak and Ale Pie with Mushrumps

Steak and Ale Pie with Mushrumps

John carved “Ale” in the top. I cooked the steak in dark ale for three hours, then used dark ale in the crust instead of water. Excellent! This has been my Favorite Pie. (Shakespeare calls mushrooms mushrumps).

Elizabeth’s Steak and Ale Pie

Elizabeth’s Steak and Ale Pie

I gave Elizabeth the steak and ale recipe I adapted from three others; she made her filling on Saturday and brought it over. I helped her make the crusts. This was her first pie and it’s beautiful!

Chicken Leek Pie

Chicken Leek Pie

Chicken pie with leeks. I forget what I used in my crust experimentation, but it was a great pie. I also used the homemade pickled lemon that my friend Joe made—what a treat to bite into that!

Chicken Curry Pie

Chicken Curry Pie

Delicious chicken and coconut curry pie with a wide lattice top; I added some ground coconut flakes to the crust. I've been experimenting with the egg wash—only egg white, only egg yolk, only milk, whole egg, or whole egg with milk. I usually end up using the egg white to seal the bottom crust before I add the filling, which helps to keep the bottom crust crisp, then mix the leftover white with the yolk to use on the top, sometimes with a little cream added. 

 

Beef and Stilton hand pies

Beef and Stilton hand pies

Wow! Beef braised for hours in ale and set into individual pie shells with Stilton sprinkled on top, under the crust. I used a whole egg in the pie dough to make it a little heftier than usual so the pies can pop out of the pans and be eaten in the hand. Very rich and delicious! Yay for Stilton cheese!

Sausage Apple Sage Pie

Sausage Apple Sage Pie

A wonderful combination of organic sausage and apple with a hint of sage. I also added some sage to the crust.

Cheese Onion Pie with Potatoes

Cheese Onion Pie with Potatoes

This was sooooo delicious! I used Red Leicester and English Cheddar in the filling, and Red Leicester in the crust. Very tasty.

Chicken Pot Pie

Chicken Pot Pie

This was a pretty classic chicken pot pie recipe from Pie Love. I now have a couple of pie birds! They vent the steam. I have visions of making pies with my future grandchildren and they get to choose which pie bird to use. Ha ha! 

Braised Lamb Shank Pie

Braised Lamb Shank Pie

Wow! I braised the lamb shanks in a bottle of Apothic red wine. The recipe is from Pie, an English cookbook. Everything in England is tinier—little tiny chickens, little tiny turkeys—so they fit in the little tiny British ovens. So the six American lamb shanks I bought were waaaay too many, but that's okay—I made a few extra small pies with it. This was delicious. John doesn't even like lamb, and he loved this pie.

Sausage Cabbage Feta Pie

Sausage Cabbage Feta Pie

Another recipe from the Savory Pies cookbook. I love the open-face style! This pie was extraordinarily delicious. And I love my new pan, a cast-iron dish from Staub. This is an all-butter crust because I ordered organic leaf lard and it's not here yet. 

Irish Breakfast Pie

Irish Breakfast Pie

Got a savory pie book for Christmas from my mother! This recipe, from Savory Pies, layers potatoes, eggs, cheese, and onions, with whole eggs positioned on top. I cut holes in the top crust so the whole eggs could peek through. I grew up using the obligatory Crisco for crust, but switched to an all-butter crust. It is kind of deflating, though, to see the lovely edge of my top crust melt away into a blob. Am researching lard.

Sweet Sausage, Sun-Dried Tomato, and Mascarpone Pie

Oh such a yummy pie! The recipe is from Pie by Dean Brettschneider. I added three tablespoons of paprika to the flour to make the crust. 

I've been using Fever Tree Indian Tonic Water and I swear it makes a huge difference. These crusts are just the best, most flaky and tender and flavorful. 

Turkey Pot Pie with Celery Seed Crust

Leftover turkey from Thanksgiving made a terrific turkey pot pie. There was enough filling leftover to make some hand-pies and an entire pie to put in the freezer. 

Tomato Basil Cheese Pie

Omigosh this was the MOST delicious pie! I call it a Caprese Pie because inside it is simply tomatoes, onion, and basil, topped with mozzarella, cheddar, and parmesan. I don't have a photo of what it looks like when cut because the three of us ate the whole thing immediately! John says it's his favorite. 

Sausage Red Pepper Spinach with Parmesan Cobbler

This is from Savory Pies. A savory pie usually takes a lot longer to make than a fruit pie because you have to cook up all the innards, but this one is made right in the skillet, the parmesan-cornmeal cobbler spooned on top, and put right into the oven. 

Pulled Pork handpies with homemade barbecue sauce

This was my biggest failure. I had an extra jar of coconut oil and wanted to experiment again with an oil-based crust. It was awful. It was so hard to work with and it ruined my pastry cloth and although the recipe promised a light, flaky crust, this is crunchy and dry. Sigh. The pulled pork inside is pretty good, especially with my homemade barbecue sauce. They are neat little snacks and very portable and they don't taste bad. But not my favorite experiment or work of art. 

Tomato Zucchini Mozzarella Pie

It’s very handy to have a few rounds of pie dough in the freezer. I pulled out one that was whole wheat with rosemary salt. I had tomatoes and basil in the garden, which means I’ve got mozzarella in the house, so this went together quickly (recipe for innards from Martha Stewart's pie and tart book). It is VERY delicious. Kind of like pizza. I wish I could eat the whole thing. 

Crab and Corn Pudding Pie

This was yummy—nice and light. It has chives and sour cream in it. I think the next time I make a quiche-like pie, though, I'm going to use one of my iron pie plates. It's so hard not to get a soggy crust with a quiche! I hate soggy crust. 

UpsideDown Cheesy Tuna Pie

The British make a lot of fish or meat pies with mashed potatoes on top, like Shepherd's Pie. I had some albacore to make a fish pie but I didn't want mashed potatoes on top, so I built it upside-down (mashed potatoes on the bottom instead of a crust) and put a parmesan-cheese crust on top. It's pretty tasty, but not my favorite. You can see a slice of the pie on the next page.

UpsideDown Cheesy Tuna Pie slice

It's kind of bland looking. Tastes okay. The mashed potato bottom would probably be better with a rich beefy sauce instead of tuna. 

Update: John just told me, having finished off the pie, that this was his favorite pie of all! 

Galumpkis Pie

My daughter's Sweet Heart brought me an oatmeal stout to try and then I ran across this recipe in A Year of Pies that said this cabbage-beef pie is great with a stout! So I made it. I used one of those specialty salts in the crust, a rosemary salt. Galumpkis are stuffed cabbage rolls, which I love, and this is a pie form.  :-)  I've never had trouble before with soggy crust in a savory pie, but this crust was completely gooey. yuk. For some reason I did not follow my own techniques to ensure a crispy bottom crust (seal it with egg white, make sure the filling is not warm before I put it in the coffin, use the very bottom shelf of oven, pre-heat baking pan in oven, start at a high heat like 450 for fifteen minutes). But I'm not sure that would have helped because this filling was very moist and liquid was running off all evening. Next time I would just make stuffed cabbage rolls and not bother putting them in a pie! Except for the gooey crust, the rest of it was delicious.

Handheld beef and mint pastelles

I used a recipe in Savory Pies. These came out so delicious and easily hardy enough to put in a bag and take on a plane trip or to work, but golly it was time-consuming to make all those little pots (24 of them). Instead of relaxing me, it made me more stressed because of the time involved. But they sure are cute and delicious. The crust is a hot-water and oil crust (I used coconut oil) which I've never made before so that was a good experiment. If I was to make these again it would be with a bunch of friends so we could make an assembly line. 

Handheld beef and mint pastelles

Very satisfying!  :-)  Especially with some yogurt and a little lemon.

Beef Bourguignon Pie with Paprika & Black Sesame Crust

This is the second pie I've made using a puff pastry recipe. I must be doing something wrong cuz the crust is not puffy at all. It's delicious, but it takes two hours to make a puff pastry crust and I don't see or taste the difference. Although in the photo in the book I used, PIE by Dean Brettschneider, it doesn't look puffy either! The author is from New Zealand and the recipe calls for tamarillos (tree tomatoes), but nobody here has ever heard of tamarillos so I used roma tomatoes instead. John says this is his favorite pie.  :-)   The crust called for more than 3 tablespoons of paprika, and instead of black sesame seeds I used Eden Shake that includes black and white sesame seeds, red shiso leaf, and nori seaweed. Very pretty.

Beef Bourguignon Pie with Paprika & Black Sesame Crust

The filling was dark and rich and yummy with rosemary and thyme and red wine. wow!

Spinach Mushroom Onion Steak Pie

This was a vegetarian recipe in Hoosier Mama pie book, but I added sirloin to it. It also includes caramelized onions and feta cheese. Actually, it calls for goat cheese but I can't eat goat cheese cuz I hate it. Because the recipe has thyme and paprika in it, I put thyme and paprika in the crust, which you can't really taste much but it did make the crust that yummy color. I used whole wheat for half of the flour and white wine as the liquid for the pie dough. I was going to use tequila but I had white wine in the fridge that needed to be used. Gotta find a recipe that a tequila crust will go with—aha! A pulled pork pie! Comin’ up.

Chicken Potato Cheese with Chives and Sour Cream Pie

I added parmesan and sharp cheddar and pepper to the crust. It is one of the best crusts I've made. Wish I could eat the whole pie. John says this pie is now one of his favorites. I used the Cheese and Green Onion recipe that I made before, but I added chopped chicken thighs to it. Plus Whole Foods said they don't carry the English Cheshire Cheese nor the Red Leicester I had used before—apparently they are seasonal! Or maybe they only import them seasonally, in the fall. So I made do with the parmesan and sharp cheddar in the crust and mild cheddar with extra sour cream in the filling.

Chicken Potato Cheese with Chives and Sour Cream Pie

With the slices removed, you can see my beautiful new pie plate, one of those lovely Polish ceramic plates! It was a great price at TwinsPolishPottery.com. Notice there is no pie bird or steam holes in the top of this crust, which is intentional so the potatoes steam inside the pie. That way I didn't have to parboil the potatoes which made the pie quick and easy to create.  

Chicken Pot Pie

This is actually a mid-week pie because when I made the chicken pie cooked in wine, I had enough left over for another whole pie! So I made a crust using white wine and threw in the defrosted filling. What I learned: Not a good idea to freeze the filling. It got really watery and the bottom crust, though nicely cooked, is getting soggy. If I have to freeze something like this again, I would strain the extra liquid before putting it in the pie. It was still delicious, though! And pretty.

Chili (meat with beans) Pie with Cornbread Crust

I used the recipe from Pie by Angela Boggiano, but I added corn and cheese to the recipe. She doesn't use a bottom crust but I feel cheated when I don't get a bottom crust so I added one. The crust is about one-third polenta which made a wonderfully hearty taste. I found the Gorham Silver platter in my cupboard—it makes a great presentation plate.

Chili Pie piece

Just a piece of the Chili Pie.

French Onion Soup Individual Pies

This recipe is from Hoosier Mama Book of Pie. Delicious! The top is the dough grated and mixed with grated Gruyere, sprinkled on top. Since I used some dark ale in the caramelized onions, I used the same ale as the liquid in the pie dough. The crust was amazing. Because the top crust is grated cheese and crust together, I didn't give it an egg wash but I see now that I should have done so anyway.

Fancy Chicken in Wine Pie

Since the chicken was cooked in white wine (a Pinot Grigio), I used the wine instead of water in the crust. Perfect! I made these two pies to celebrate my daughter's homecoming from Byzantium. 

Chicken in Wine with Cilantro Pie

The inside recipe is the same as the Fancy Chicken in Wine Pie, but I added cilantro. For the crust, I made cilantro pesto, spread it on the rolled-out dough, rolled it up, chilled it, and sliced it into half-inch slices. Used the slices to roll out the top crust. I used too much pesto, obviously, but I was amazed that it still held together. I think I'll use a cinnamon-sugar version of this crust on an apple pie.

Steak and Ale Pie with Mushrumps

John carved “Ale” in the top. I cooked the steak in dark ale for three hours, then used dark ale in the crust instead of water. Excellent! This has been my Favorite Pie. (Shakespeare calls mushrooms mushrumps).

Elizabeth’s Steak and Ale Pie

I gave Elizabeth the steak and ale recipe I adapted from three others; she made her filling on Saturday and brought it over. I helped her make the crusts. This was her first pie and it’s beautiful!

Chicken Leek Pie

Chicken pie with leeks. I forget what I used in my crust experimentation, but it was a great pie. I also used the homemade pickled lemon that my friend Joe made—what a treat to bite into that!

Chicken Curry Pie

Delicious chicken and coconut curry pie with a wide lattice top; I added some ground coconut flakes to the crust. I've been experimenting with the egg wash—only egg white, only egg yolk, only milk, whole egg, or whole egg with milk. I usually end up using the egg white to seal the bottom crust before I add the filling, which helps to keep the bottom crust crisp, then mix the leftover white with the yolk to use on the top, sometimes with a little cream added. 

 

Beef and Stilton hand pies

Wow! Beef braised for hours in ale and set into individual pie shells with Stilton sprinkled on top, under the crust. I used a whole egg in the pie dough to make it a little heftier than usual so the pies can pop out of the pans and be eaten in the hand. Very rich and delicious! Yay for Stilton cheese!

Sausage Apple Sage Pie

A wonderful combination of organic sausage and apple with a hint of sage. I also added some sage to the crust.

Cheese Onion Pie with Potatoes

This was sooooo delicious! I used Red Leicester and English Cheddar in the filling, and Red Leicester in the crust. Very tasty.

Chicken Pot Pie

This was a pretty classic chicken pot pie recipe from Pie Love. I now have a couple of pie birds! They vent the steam. I have visions of making pies with my future grandchildren and they get to choose which pie bird to use. Ha ha! 

Braised Lamb Shank Pie

Wow! I braised the lamb shanks in a bottle of Apothic red wine. The recipe is from Pie, an English cookbook. Everything in England is tinier—little tiny chickens, little tiny turkeys—so they fit in the little tiny British ovens. So the six American lamb shanks I bought were waaaay too many, but that's okay—I made a few extra small pies with it. This was delicious. John doesn't even like lamb, and he loved this pie.

Sausage Cabbage Feta Pie

Another recipe from the Savory Pies cookbook. I love the open-face style! This pie was extraordinarily delicious. And I love my new pan, a cast-iron dish from Staub. This is an all-butter crust because I ordered organic leaf lard and it's not here yet. 

Irish Breakfast Pie

Got a savory pie book for Christmas from my mother! This recipe, from Savory Pies, layers potatoes, eggs, cheese, and onions, with whole eggs positioned on top. I cut holes in the top crust so the whole eggs could peek through. I grew up using the obligatory Crisco for crust, but switched to an all-butter crust. It is kind of deflating, though, to see the lovely edge of my top crust melt away into a blob. Am researching lard.

Sweet Sausage, Sun-Dried Tomato, and Mascarpone Pie
Turkey Pot Pie with Celery Seed Crust
Tomato Basil Cheese Pie
Sausage Red Pepper Spinach with Parmesan Cobbler
Pulled Pork handpies with homemade barbecue sauce
Tomato Zucchini Mozzarella Pie
Crab and Corn Pudding Pie
UpsideDown Cheesy Tuna Pie
UpsideDown Cheesy Tuna Pie slice
Galumpkis Pie
Handheld beef and mint pastelles
Handheld beef and mint pastelles
Beef Bourguignon Pie with Paprika & Black Sesame Crust
Beef Bourguignon Pie with Paprika & Black Sesame Crust
Spinach Mushroom Onion Steak Pie
Chicken Potato Cheese with Chives and Sour Cream Pie
Chicken Potato Cheese with Chives and Sour Cream Pie
Chicken Pot Pie
Chili (meat with beans) Pie with Cornbread Crust
Chili Pie piece
French Onion Soup Individual Pies
Fancy Chicken in Wine Pie
Chicken in Wine with Cilantro Pie
Steak and Ale Pie with Mushrumps
Elizabeth’s Steak and Ale Pie
Chicken Leek Pie
Chicken Curry Pie
Beef and Stilton hand pies
Sausage Apple Sage Pie
Cheese Onion Pie with Potatoes
Chicken Pot Pie
Braised Lamb Shank Pie
Sausage Cabbage Feta Pie
Irish Breakfast Pie