Chocolate (Molasses) Oatmeal Pie

The darling wife being out of town on business last week, I decided to welcome her back with a pie of her choice. She said, as she often does, merely one word: "chocolate".

Peach-Ginger Pie

I had frozen peaches (put away last September from the bounty of the local farmer's market), and I wanted to use them. I also was craving ginger. So I did some googling and decided to use this recipe (I also found this and  this, in case you're doing a survey of the literature).

Prune Plum Pie with Hazelnut Topping

This is an interesting one: half-sweet, half-savory. I made this with frozen italian prune plums from the tree in our backyard's late-summer bounty. By the time they were thawed they were more prune than plum, with a deep, rich, wine-like flavor. My toasted-hazelnut topping wound up being a bit of a letdown (though I want to make sure anyone reading this is aware that toasted salted hazelnuts on their own are the most delicious snack ever in the history of the world. They just didn't shine in this context.) This pie wound up being a good dessert... but an even better breakfast. I'm going to try this recipe again soon, with blue cheese added, and make it explicitly savory.

Marionberry Pie

At request from my friend Barb, who's known me since before I was old enough to vote, I made a fruit pie using local fruit. However, since it's the dead of winter/beginning of spring, the fruit in question was frozen. Marionberries are pretty much the best berry ever, in case you weren't aware. So it's a Marionberry pie.

Salted Caramel Apple Pie

Another salty-sweet recipe from Four & Twenty Blackbirds! (See also the Salty Honey Pie from a couple weeks ago). This pie, a request from our friend Georgia, turned out close to perfect, though it could have been better if I'd done a couple things differently. But all in all, delicious.

Curried Parsnip Pie

I've been neglecting the savory side of the pie world for far too long. I had some parsnips in the fridge and found a recipe to use them; as it turned out, this pie is far more about onions/shallots than parsnips- I wish it'd been more parsnippy. The curry flavor was mild and mellow, and blended nicely with the parsnip. All in all, pretty tasty.