You may have noticed that it is almost impossible to purchase a pie with an amazing crust, even at most specialty bakeries. The perfect crust is the foundation of a great pie, so we never cut corners when it comes to pie crust. We always use 100% butter in all our pie crusts — not shortening like the other guys. You’ll never have a better pie!
These pies are unbaked and come fully frozen — you just preheat the oven and bake them. If you can bake a frozen pizza, you can bake a frozen pie! You can cut into the pie once it has cooled for a couple of hours, or you can bake it the day before and let it rest overnight. You can’t go wrong either way!
These mini pies bake up in just 30-40 minutes – great as a treat at the end of a long day or as a gift for a friend!
A little over a half pound each, these are a perfect small homemade meal that bakes up in around 45 minutes!
For this pie, I simmer chicken in heavy cream, water, and dry vermouth along with peas, carrots, onions, celery, thyme, rosemary, sea salt, and ground black pepper for full depth of flavor. No store bought chicken broth or bouillon in this pie! All wrapped in my flaky pie crust and baked fresh in your oven at home.
This comes as a full size pie or a mini pie, just like the Chicken Pot Pie does, but it is a bit less messy to eat and the mini pie can be easily held in your hand like you would a pasty. Ground beef, Yukon gold potatoes, carrots, onions, and celery are combined and flavored with garlic, a dash of soy sauce, fresh thyme, sea salt, and freshly ground black peppercorns. Perfect as-is, or with a dash of your favorite hot sauce!
For this pie we saute onions and celery in butter, then stir in shredded chicken, Frank’s Red Hot, cream cheese, bleu cheese, and chives. We use just enough cream cheese for a bit of richness, plenty of bleu cheese for complexity, and a bit of Frank’s Red Hot for that true buffalo chicken flavor. I would say it is a low or low-medium spice level, maybe a 3.5 out of 10.
To make a batch of these pies we dry rub 90 lbs of pork shoulder with salt and fresh ground pepper overnight, load in the smoker for 4 hours, then wrap in foil for a few more hours to retain the juices we add back in later. Then we shred the pork and toss with cheddar, Swiss, and a homemade BBQ style sauce made with tomato puree, onion, molasses, brown sugar, vinegar, and spices.
If someone asks whether you want Pumpkin Pie or Cheesecake and your answer is “yes,” then this is the pie for you! With a layer of cheesecake hiding underneath a traditional pumpkin pie filling, this is the perfect Thanksgiving dessert.
You’ve never had a pecan pie like this before! Throw away your preconceived notions of what a pecan pie should be and embrace this chocolate masterpiece. While rather plain on the outside, the inside holds a chocolate-pecan filling enhanced with vanilla and bourbon whiskey that is quite rich.
What Thanksgiving dinner would be complete without a traditional pecan pie at the dessert table? Some pecan pies are cloyingly sweet and the pecans are overpowered by the sweetness, but not this pie where the pecans take center stage!
We use Granny Smith apples for their tart, complex flavor that combines with fresh ground nutmeg, allspice, cinnamon, vanilla, and rum to create an apple pie that has won over several friends who claim to have never liked apple pie before trying this one!
The same filling as Apple Double Crust Pie, but topped with our oat crumble/streusel instead of pie crust.
Another classic fruit pie recipe, this pie uses almost two pounds of blueberries with just a bit of lemon juice and a hint of cinnamon added in.
The same filling as Blueberry Double Crust Pie, but topped with our oat crumble/streusel instead of pie crust.
Like most fruit pies, this is a very simple recipe. You don’t need much else when you have over 1.5 pounds of sour cherries in every pie, just a hint of cinnamon and almond extract to go with the sugar and thickener.
The same filling as Cherry Double Crust Pie, but topped with our oat crumble/streusel instead of pie crust.
With just a touch of rum, freshly grated nutmeg and cinnamon, this pie will definitely hit the spot for you peach lovers out there.
The same filling as Peach Double Crust Pie, but topped with our oat crumble/streusel instead of pie crust.
The sweetness of the strawberries offsets the tartness of the rhubarb and brightens the flavor of this classic pie. We think the best ratio is 60% Rhubarb and 40% Strawberry to preserve the tartness of the rhubarb.
The same filling as Strawberry Rhubarb Double Crust Pie, but topped with our oat crumble/streusel instead of pie crust.
