Found this simple recipe in a fantastic Norwegian Kitchen cookbook I've come upon recently. The book is quite old and the recipes are indeed very authentic and traditional, which makes it a bit intimidating, especially because the instructions are brief. This pie, which in the book is titled "lingonberry cake" but is obviously more of a pie/tart type, seemed simple enough to be a safe start and I'm glad I gave this a try. It turned out AMAZING! So rich, moist, sweet, and the streusel topping gives it that crunch factor. Here, I've reduced the amount of sugar to 1/3 cup(for the streusel topping), because with the 1/2 cup which the book suggests, it turned out too sweet. I've also added some spices, which I listed as "(optional)", because the book doesn't provide any. I've figured that this recipe is very versatile and the crust may be used with a variety of fruit/berry preserves and/or toppings, which I plan to do in the future. This pie was a total success and a hit with my fam

A recipe of my own making, the spice measurements are based off of which spices I like best, so feel free to alter those measurements

This is my favorite pie. I prefer make Apple pie in winter season because cinnamon and nutmeg make our body warm.This recipe taken from ezcookingbaking

Ah, Whoppie Pies. The cookies are more like little devil's food cakes. The filling is just fluffy, sweet and delicious. These are little heavenly bundles of childhood memories made from a family recipe passed down to me from my dear Nana. My personal opinion is that in order to know the true Whoopie Pie taste you need to make them from scratch, from a traditional recipe which calls for shortening. Those box mix recipes just don't cut it and once you've tried one from scratch you'll know why. If you're worried about the use of shortening you can substitute butter or margarine if you wish (although I detest margarine). I generally don't use shortening, but this is the one recipe I will use it in because I prefer the results.

This recipe comes from my ex's family, which is Italian. Though I'm Italian, I never got a pie recipe from my grandma, so I've optioned this as my own. It's nothing at all like a typical pie crust, and I don't know enough about pastries and baking to even compare it to anything else, but it is now my favorite. I like it, I think, because it doesn't take anything away from the flavor of the pie filling. I have only ever used it for fruit pies, which are my favorite.

I love carrot cake, period. So why not carrot cake pie? Sometimes you just have to try things. This is one of those things.A carrot cakeish filling, with a cream cheese semi-whipped topping.I didn't have any powdered sugar, so take some regular sugar, run it by itself, in blender, until it's powder. 10 seconds at most.This a very nice, pie, i truly think you will enjoy it.My wife loved it, and keeps bugging me to make it more often, but we don't need sweets 😊

So this recipe started out from one of my old recipe books but I changed it a bit:Oven 375°

My daughter is showing signs of wanting to be in the kitchen so i let her at it. She actually came up with this recipe by herself and she asked me to share it.

I don't have a pie dish apparently but I do have tons of baking pans, so that's how this came about. Pie crust recipe is from Emmymadeinjapan's Apple Tart, which is also slightly adapted from Alice Water's Pâte Brisée. The filling & crumble was me just eyeballing things :)

Just like with most other mixes, I prefer to make my own mixture of spices. It's cheaper, because I already have everything on hand to make them and I can customize them to our liking.

I came across a good recipe for sweet potato pie and made it even better.

A must try... the crust is crumbly and delicious and the filling is just amazing..it is a very fulfilling recipe