June 20th has been designated Pie Party 2012. Join in on the fun with other foodies and bloggers on the Facebook event page here. Post your favorite pie recipes and photos! Here are mine, one from each season (click on the photo to go to the recipe):

Frozen Strawberry Pie

Nothing tastes better during warm summer nights than a cool, frozen dessert. Frozen Strawberry Pie brings back fond memories of hot summer days in my childhood. After running around outside in the heat, nothing tasted more refreshing than eating a piece of this delicious pie that explodes with strawberry flavor.  And it’s great for stress-free entertaining, as it can be made up to 2 months ahead.


Rhubarb Pie

Spring always makes me think of my mom Sally, with whom I wrote “A Well-Seasoned Kitchen,” because she grew rhubarb in her garden. The young shoots of rhubarb leaves signified the start of spring and months of rhubarb-inspired dishes to come. Of course, rhubarb pie is a timeless family favorite. Some cooks like to combine rhubarb with other fruits in their pies, but Mom was a rhubarb purist. Her luscious pie was juicy, delicious and full of perfect rhubarb flavor. She always served it to rave reviews.


Palisade Peach Pie

Every September we look forward to the delicious peaches from Palisade, Colorado. I like desserts that I can make ahead for entertaining, so I set out to find a method for making peach pie and freezing it so that the fresh flavor of the peaches is preserved yet the crust doesn’t get soggy after baking.  After much research, I decided that the best method is to freeze the crust and filling separately. At the bottom of the directions we explain how to make the pie if you want to bake it immediately. Use this freezing method for any fruit-filled pie.

Ham and Winter Vegetable Pot Pie

When it’s cold and snowy in Denver I pull out this comfort food recipe for dinner. It’s one of my favorites, with it’s combination of carrots, parsnips and celery root together with a bit of country ham.  (You can easily make it vegetarian by omitting the ham if you prefer.) I like to make this unique dish on a cold, winter night – it warms you up and is good for you too. And, using puff pastry for the crust makes it a snap to assemble.




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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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