Pie recipes

Recipes courtesy of PIELAB and Deborah Callia, PIELAB manager. Recipes for crusts are available from the PieLab Cookbook: The Dollop Report, contact www.pielab.org.


PieLab peach cream pie


6 ounces cream cheese, at room temperature

¾ cup confectioners’ sugar

1-1/2 cups heavy cream

½-teaspoon vanilla extract

2 cups sliced peaches

One graham cracker crust

2 tablespoons lemon juice

Peach Glaze: 2-1/2 cups confectioners’ sugar

½ cup fresh peaches


  1. Peel and slice peaches, lightly toss in lemon juice, set aside.
  2. In a medium-sized bowl, cream together cream cheese, confectioners’ sugar, heavy cream, vanilla extract until smooth. It should have a pretty stiff consistency.
  3. Place half of the cream mixture into the crust.
  4. Add a layer of peaches.
  5. Repeat steps three and four.
  6. Drizzle the top layer of peaches with glaze – combine confectioners’ sugar and peaches in a food processor
  7. Chill one hour before serving.


PieLab Garden quiche


6 large eggs

½-teaspoon salt

pinch of dried basil

1/4 cup chopped tomato

¼ cup chopped sweet green pepper

¼ cup finely deiced carrots

1/3 cup Swiss cheese, shredded

1/3 cup Parmesan cheese, shredded

2-1/2 cups heavy cream

¼ teaspoon ground pepper

pinch of dried thyme leaves

¼ cup onion, chopped

¼ cup diced potato

pie crust of your choice, will need deep dish


  1. Pre-heat oven to 350 F. degrees
  2. In a medium size bowl, mix eggs, cream, salt, pepper, basic, thyme until well blended.
  3. In another bowl, lightly toss the veggies and cheeses.
  4. Mix egg mixture and veggies and pour into pie crust.
  5. Bake quiche for 40 minutes, or until golden brown, and an inserted toothpick comes out clean. Let the quiche stand for 10 minutes before serving.


PieLab Apple Pie


8 apples sliced

1 tablespoon lemon juice

¼ cup sugar

¼ cup brown sugar

¼ cup flour

1 teaspoon cinnamon

1 teaspoon fresh Ginger Jefferson

dash of nutmeg

Double pie crust (for top, bottom)

1 egg white

drop of water

2 tablespoon raw sugar


  1. Preheat overn to 350 F. degrees.
  2. Mix all dry ingredients thoroughly in a large mixing bowl.
  3. In another bowl, mix sliced apples with lemon juice.
  4. Pour dry ingredients over apples, and mix well, making sure each apple slice is coated.
  5. Place the bottom crust in your pan. Fill with the coated apples, mounded slightly. Cover with a lattice-work crust, weaving strips of crust to form lattice.
  6. Whisk egg white with water and brush lattice crust with mixture.
  7. Sprinkle raw sugar on the top of lattice.
  8. Bake for 35 – 40 minutes, until apples are soft.

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