Moda’s Blog Hop

Moda Blog Hop with Lily Ashbury Designs
I hope you’ve been enjoying all of the outstanding posts by so many talented Moda designers. When I was invited to be a part of this Blog Hop, I was thrilled because many of you may not know that I produce my designs while immersed in the sights, sounds and energy of my very own version of a Country Fair, right on my doorstep!

Granville Island Vancouver

What’s your favorite fair food?
I am truly blessed to work on Granville Island in the heart of Vancouver’s downtown core where it’s like a country fair all year long. Granville Island Public Market is bursting with fresh organic produce, artisanal cheeses, fresh bakery goodies and every kind of amazing food you can imagine. Lee’s Donuts is famous in Vancouver as having the best and freshest donuts in town. They have donut holes in lots of yummy flavors but every once in awhile I like to go big or go home. Their giant (really giant) fritters are truly amazing!!!

Lee's Donuts, Granville Island

What’s your guilty pleasure?
I wonder if I should admit this or not…oh what the heck! I like to stay up late drinking Pinot Grigio and bidding on crazy Ebay finds. I tend to go through buying sprees of similar things and end up with mini collections. Lately it has been vintage children’s tin tea sets and silver plated napkin rings. I will also admit that I once bought a bag of buffalo teeth (yes, you heard right). I am still trying to live that one down and I swear I will find a good use for them (really I will…).

Guilty Pleasures

What’s on your bucket list?
I have a very large bucket list so let’s hope I live a long life or I may run out of time. I am fortunate to have a wonderful husband who shares many of my dreams. Fraser and I have had our eye on a stunning 67’ classic motor yacht built in 1934. The M.V. Meander is moored on Granville Island which is also a busy boating community. One of our dreams is to own an historical vessel such as this and spend our summers slowly cruising up the coast among the many pretty little islands of the Pacific Northwest.

Bucket List

What inspires your work?
Inspiration is everywhere for me so it’s hard to put my finger on it. However, lately I have been doing collaborative drawings with my daughter Isabella. I am so inspired by the freshness of what she designs, she has no sense of right and wrong and it’s beautiful!


What movie do you watch again & again?

I love the “Shawshank Redemption” starring Tim Robbins. There is just something magical about that story and I have watched it many times. I must also admit I do rather like Tim Robbins’ cute smile…but shhh don’t tell my husband ;)

Tell us about your pet?
We have a very tenacious mini white Schnauzer named Maisy. She is a very smart and rather barky girl with a kind and loving temperment. Maisy has been through a lot in her 7 years. She has been hit by a truck, attacked by an Irish Wolfhound (nasty) and last year she accidentally ran off a 20 foot cliff. In each case she managed to get up and brush it off as though nothing happened which has earned her the well deserved nickname of “Sturdy Girl”. Isabella adores her and has promised her betrothel to Massimo a friends bulldog.

If you could be any age again for one week, what age & why?
I would be six years old so I could explain grown-ups to my daughter Isabella. On second thought maybe I’ll  wait until Izzy turns 14 and befriend her then. I was a bit of a terror at that age and she is very spirited so, well….you get the picture :)

And now it’s time for your craft!

When you’re at the country fair, why not be environmentally friendly and tote your own cutlery along with you! Download these instructions and make your very own Lily Ashbury Designs Cutlery Tote!

To further celebrate the Country Fair blog hop one of our Lily Ashbury team members, Sandy, has decided to enter the Second Annual Pie baking Contest here on Granville Island. The event is happening on September 29th as part of the Granville Island Fall Fest. With only 4 days left to choose a recipe, she’s looking for some inspiration from you!

Send us your recipe and win!

Pie Contest!

We are asking each of you to send us your most wacky or delicious pie recipe by leaving us a comment that includes a link to a recipe!

To thank you for taking the time to offer up your recipes, we’ll be randomly selecting six lucky winners to receive either a charm pack or layer cake of Moda Summer House fabric.

Lily Ashbury Prizes

Thanks so much for visiting and don’t forget to visit Cosmo Cricket tomorrow.



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347 Responses to “Moda’s Blog Hop”

  1. Nelle Frostad says:

    Oh…I love the tin tea sets that you collect! Takes me back to when I was little. I remember my little sisters getting tea sets like that.
    I don’t have a link to my apple pie recipe–how about if I email it to you instead? It’s a good one–I won an apple pie bake off in 1985 using this recipe! There is a secret ingredient that the judges couldn’t figure out until I told them what it was…
    Thank you for the free project, and for the chance to win the prize!

  2. Jeannette says:

    I have many favorite pie recipes but i do not have links to them, however I would be happy to email you one? I enjoyed the blog post today!!

    Try this recipe for a great apple pie. I hope you do Well at the Fair, we will be anxious to hear. I love the donuts And the little teacups, fabric is wonderful too.

  4. Gloria B says:

    OK, this is just between you and me, right? It isn’t a recipe for a tart/pie but simply the BEST pastry crust ever and can be used for sweet and savoury recipes. I can’t give a link as I discovered it by accident.

    Gloria’s Pastry Crust – this makes a lot but it can be frozen
    500 g plain flour
    250 g butter
    approx 120 to 150ml of double cream

    Rub the butter into the flour until it looks like fine breadcrumbs.(Use a processor if you have one.)
    Add the cream slowly, stirring with a blunt knife, until the dough mostly comes together as a ball. (Use short pulses if you are using a machine) Use your hands to make a smooth ball of dough and then lightly flatten the ball. Wrap in cling film and pplace in the fridge for at least 20 mins to rest before using.
    Bake as normal.

    Good luck with the contest – and thank you for the chance to win myself!

  5. Stacey says:

    Hi, I do not usually make pies, but I will add a fave recipe in my household, it is chocolate chip banana bread. We also eat lots of pumpkin, zucchini, and carrot cakes with the veggies from our garden. I plan to add those recipe’s I use to my blog soon hopefully also. Thanks for the lovely pattern, and your fabric is really pretty!!

  6. Dorian says:

    I’m having lots of fun with this blog hop. That dream boat of yours sure is beautiful, my dh wold love it. Thank you for the cute cutlery tote pattern.

    This is my pie recipe, that I won third place in a contest with, in the Country Women magazine


  7. Mhairi says:

    I don’t have a recipe for this but my mother-in-law adds a layer of cottage cheese, honey and sultanas between the apples and the crust. This make the apples super moist and tasty. Not sure of the quantities but the layer is thin so it is probably only a small container and a drizzle of honey with a generous handful of sultanas for a standard pie.
    If you like this idea I can get the recipe for you.
    Good luck with your competition

  8. Hildy says:

    Hi Stephabnie,
    I love to cook and bake so a recipe isn’t hard for me. But I’m from germany and therefor I just have a recipe from a german website:
    This Missouri Mud Pie is delisious because of the whole bunch of chocolate in it;-)
    Hope I could help you and thanks for your pattern and the chance to win!
    Greetings from germany

  9. Sheila S says:

    Ooooh, I love those darling little tin tea cups and also the silverware roll. So many times when we are traveling, we stop and get a dessert to share later and then end up eating it with plastic tools! I could make one for our car. I am from MI and we are known for our cherries, especially around Traverse City. I found this recipe on the internet. Sandy Barns of Eastport took 1st place in the Annual cherry pie recipe contest. Sounds delicious and sounds similar to the scrumptious one I had yesterday at the Webster Fall festival!
    Cherry, cherry, cherry Pie
    12 oz dark sweet pitted frozen cherries (or fresh)
    12 oz tart frozen cherries
    1/2 cup dried cherries
    1 1/4 cup sugar
    3 tbsp. minute tapioca
    1/2 tsp almond extract
    1 tsp. lemon juice, freshly squeezed
    1/2 tsp lemon zest
    pinch salt
    1/2 tsp vanilla
    1/2 cup cherry concentrate
    1 oz cherry flavored brandy
    2 tbsp butter, cubed
    Preheat oven to 425. Prepare bottom crust. Chill while mixing all other ingredients except butter and pour into chilled pie crust. Dot with butter. Cover pie with top crust or make a nice lattice crust. Bake for 15 min. at 425 degrees. Decrease temp to 375 & bake for an additional 45-50 min.

  10. Sue says:

    Ok…Easy Lemonade Pie…Mix one small can frozen lemonade concentrate with a can (14 oz.) of sweetened condensed milk. Fold in a small container of Cool Whip (still frozen, it will melt a bit as you fold it in.) Put into a graham cracker pie shell and chill for at least an hour before eating.

    Thanks for the opportunity to win!

  11. Anna McD says:

    This Impossible Coconut Pie has been around for years. It’s easy enough for my granddaughter to make. We think it’s best served warm with vanilla ice cream.

  12. Janet says:

    Your fabric is GORGEOUS! I’m already envisioning how I’ll use it! Cute roll-up idea too – love these Blog Hops!

    Thanks for the opportunity!

  13. Sandy E says:

    Try an apple pie, mix two kinds of apples to get extra flavor.
    Love the colors of the fabric-it will make a cheerful quilt.
    Thanks for the comments and getting to know you and your family

  14. Sue Bennett says:

    This is a really old recipe but a very good one. Love your fabrics. Thanks for being in the Moda blog hop..

    Applesauce Cake

    Into a large bowl put:
    2 well beaten eggs 1 1/2 cup oil

    2 cups white sugar 3 cups applesauce

    Into another bowl sift:
    4 cups flour 2 tsp. cinnamon
    2 tsp. salt 2 tsp. nutmeg
    2 tsp. soda 1 tsp. cloves

    Add dry ingredients to first mixture, then add:
    2 tsp. vanilla 2 cups raisins } use 1 cup of the flour to

    1 cup chopped dates 1 cup chopped nuts } sprinkle over fruit & nuts

    Bake in a large tube pan 1 1/2 – 2 hours or three medium sized loaf pans
    1 1/2 hours at 300 degrees. (Grease pans well)

  15. Deb says:

    I love your collection of vintage metal children’s dishes. Love your pattern and the Summer House collection. Here also is a great apple recipe. Hope you enjoy!

  16. jessica says:

    The donuts look delicious. I agree, you live in an area where local produce is abundant and it feels as though you are surrounded by Farmers’ Markets… that is one of the reasons that I love the PNW.

    Thank you for sharing a wonderful project with us… can’t wait to make one.

    Wish I had a recipe to share; I’m about to try an apple/dried cherry tart recipe… hope it’s as good as the recipe looked!

  17. Linda says:

    Loved your Public Marker post, Vancouver sounds like so much fun. A visit is on my bucket list. With fall in the air and all the great apples coming to market, how about an apple-cranberry pie. It is our absolute favorite, here is a good recipe: Thanks for a chance to win your beautiful fabric.

  18. Kris says:

    I haven’t tried this one yet, but it sounds country fair-ish and all of Alton Brown’s recipes are delish!
    Thanks for the chance!

  19. Quiltjane says:

    You cannot go past an Aussie meat pie
    Thank you for the wonderful giveaway. I love your fabrics and would be very happy to receive some Summer House.

  20. Deb says:

    I LOVE Summer House! I’ve been eyeing it for a while and would love to win some. Thanks for the chance! As for pie, there’s always the fun Mock Apple Pie!

  21. JudyCnNC says:

    My Link for a spectacular pie is – I really like this particular recipe. Thanks for this wonderful opportunity and great giveaway. I have enjoyed meeting all the designers. Judy C in NC

  22. kerrynjane says:

    i don’t bake pie…so my best recipe is this…
    Get in car, drive to grandma’s house, eat Grandma’s pie, thank God for grandma.
    Now wasn’t that easy??

  23. Peg Gilham says:

    Summer house is beautiful fabric! Isabella is the perfect name for a little girl with such classic features. She reminds me of someone in a Jane Austen book. Thank you for all of the info.’It has been so much fun meeting each designer for Moda.

    Thanks so much!

  24. Debbie says:

    I’m not a pie baker so I’m sorry to say that I have no recipe suggestions. I would, however, like to win the summer house fabric. Such bright and happy colors. I enjoyed reading your fair post.

  25. Risa says:

    I’m not much of a baker but this Cherry Cream Cheese Pie is my favorite and very easy to make I wish your friend good luck in the pie contest. Thank you so much for the pattern and the opportunity to win your beautiful fabrics.

  26. Myra says:

    I enjoyed reading your responses and seeing your lovely fabrics. The Pioneer woman recently did a series on pies and I do believe a pie begins with a great crust. this tutorial is sure to give Sandy lots of good information. Thanks for the chance to win some of your wonderful fabric.

  27. DianeH says:

    I’ve been searching for apple recipes since our visit up to Georgian Bay (Ontario, Canada) last week.
    That’s apple orchard country here. I brought home baskets of lovely apples that need to be eaten.
    Here’s one of yummy recipes I’ve found.
    Thanks for participating in the great hop.

  28. Marika says:

    Hi !
    First, here’s my recipe :
    I have never tried this one as all the recipe I know are in french. I just tried to find something that looked a lot like a pie I love. Hope you don’t mind !

    Also, I must say that I found your blog via another one this morning and I think I just fell in love with your fabric… I’ll have to buy some if I don’t win ! So I really hope that whatever you use to choose someone pick me !

  29. Karen S. says:

    Love your post. The boat is awesome – what a great dream! I’m sure you will have it one day. Your daughter is a terrific artist. Thank you for the tutorial. Here is my recipe:

    Apple pie

    Pinch of salt
    Enough sliced apples to heap in the pie crust
    1 cup or so of sugar (measurements do not have to be precise)
    Cinnamon to cover sugar
    3 tblsp. Flour or 1 Tblsp Corn Starch

    Throw all ingredients together in a bowl and mix. Pour into pie shell. Cover with another pie crust cut slits or design in top and cook.

    Pie Crust

    2 cups Flour
    2/3 cup shortening
    pinch of salt
    5-6 tblsp Orange Juice (may need more)

    Cut in shortening, then form dough into ball and divide into two balls. Roll out to make pie crust bottom and then top.

    Cook at 350 degrees for 45 minutes.

    Enjoy with ice cream!!!

  30. Kd says:

    Living in the shadows of the Rockies, I love huckleberries. My mom makes a killer Rocky Mountain Huckleberry Cream Cheese Pie, but this recipe is kind of an upside down version. . Thank you for a great giveaway! Kd –

  31. Bonny says:

    I am partial to Peach Pie and this one is the BEST ever! It’s one of Emeril Lagasse’s recipes:

    The secret ingredient is black pepper…don’t leave it out! My mouth is watering…think I need to make one!

  32. betsy says:

    your fabric is beautiful!!! I am so glad I saw your blog today. Thank you for the chance to win.

  33. Gwen says:

    My favorite pie is Lemon meringue pie, I don’t have a link so will post the recipe here.
    This pie has been made by my family for the last 50 plus years.
    Lemon meringue Pie
    3/4 cup sugar 1 1/2 cups water
    1/8 teaspoon salt
    4 tablespoons flour
    2 Tablespoons cornstarch
    Cook the above 5 ingredients together. Blend together sugar, salt, flour and cornstarch. Stir in the water and cook mixture slowly over low heat, stirring until thickened and clear. Separate 2 eggs from the whites and reserve for miringue. When the filling has thickened temper the 2 egg yolks that have been well beaten, and cook for 1 minute. Remove from heat and let cool slightly. Then add 1 teaspoon butter, 3 Tablespoons of lemon juice, and 1 tablespoon of lemon zest. Pour filling into a baked pastry shell and cover with meringue.
    Use 2 egg whites at room temperature and add 1/8 teaspoon of salt. Beat the egg whites until light, but not dry. Add sugar a tablespoon at a time until 4 tablespoons of sugar have been added. Beat well between additions. Cover filling completely and bake at 325 degrees for 15 to 20 minutes until golden brown.

    Maybe the recipe will win a ribbon for you at the fair, good luck. It has for me.

  34. Lissa says:

    I”m not much of a pie baker, I tend to bake bread, cakes and cookies more. My favorite kind of pie and the only kind I really make is Pumpkin pie. When I was in high school my friends and I spent an entire day cutting up pumpkins cooking and freezing them so we could make homemade pie all winter long. I have no idea where the recipe went and have two littles to chase so now I just us a basic can recipe.

  35. Anne S. says:

    Thanks a bunch for the Cutlery Tote pattern – that is so cute and quick to make. That is definitely on my to do list ! I make a lot of Chocolate Cream Pies in my house – it is my husband’s favorite. Here is a recipe
    It is delicious.

    I absolutely love your Summer House fabric line! Thanks for this great opportunity!
    Anne S.

  36. Judith says:

    Years ago, our daughter won best of show at a local fair for her Blackberry Pie. She used our own berries and it was a wonderful surprise. They were very juicy. The secret was a hint of cinnamon, and she used tapioca as a thickener. Also, remember to use part butter in the crust and on top of the berries. i use half butter and half Crisco in the crust. Good luck and thanks for the chance to win.

  37. grace says:

    I found this recipe by googling best pie in the world, that is what you want isn’t it?!
    looks ok to me, in fact I am keeping this address for myself too. Hope you win!

  38. Liz says:

    Beautiful fabrics. I love the vintage children’s tea sets. YUMMY — Apple Pie Crumble —

    Thanks for the chance to win!

  39. Myra says:

    I am a southern cook who grew up with this simple & easy pie recipe. It tastes like heaven! And in the South,there are probably a million variations on it,but this is the basic one. Thanks for the giveaway and pattern!!

  40. Alherta Price says:

    I dont have a recipe as I dont make pies anymore due to both us having diabetes. I absolutely love the colors of your fabrics and would love to win them.

  41. Myra says:

    I am a southern girl who loves to cook and this simple & easy pie recipe has been around forever! It tastes like heaven and always makes me feel at home no matter where I eat it! This is the the basic recipe but there are many,many variations of it to try also . Thanks for the great giveaway & pattern!

  42. Deb says:

    Vancouver is on MY bucket list! I grew up in Seattle and visited Vancouver and Victoria when I was a young un’ but haven’t been back. Maybe next year, in our travels to visit family in Seattle, I’ll be able to carve out a few days and drive up there. Below is my favorite “easy” pie recipe – it came with my blender 30 some odd years ago and I’ve been making it ever since. I don’t know if it would win any awards but it’s yummy.

    Cherry Cream Cheese Pie

    8 oz package of cream cheese
    1 egg
    1 Tablespoon sugar

    Blend together until smooth

    Pour in a graham cracker crust and bake for 20 minutes at 325 degrees (or until the center doesn’t jiggle any more).

    Cool and top with 1 can of Cherry Pie filling (or any other flavor you like but it won’t be as good as cherry) :o )

    Refrigerate and that’s it! Easy Easy Yummy Yummy

  43. grace thorne says:

    my grandmother was a pastry cook in a hospital and baked many delicious pies in her lifetime, most that i enjoyed! however, a very special favorite is dear abby’s pecan pie; a sinfully sweet version that i almost never make but when i do, i guiltily indulge. it’s listed here and was given in her newspaper column every thanksgiving for her readers to enjoy!

    dear abby van buren’s pecan pie

    1 cup white corn syrup
    1 cup dark brown sugar
    1/2 cup melted butter
    1 tsp vanilla
    3 whole eggs
    1 heaping cup shelled pecans

    mix first 5 ingredients together, when fully mixed add eggs and mix. pour into 9″ unbaked pie shell. sprinkle pecans over filling. bake at 350 degrees for about 45 minutes.

    simple, easy, decadent!

  44. Lyn says:

    My favorite apple pie is the ‘Apple Pie with Orange’ recipe found in the Moosewood Restaurant Book of Desserts cookbook, but there is no link to it anywhere on the web. So, instead, I’ll provide this link to a takeoff on a Moosewood apple crisp:

  45. PattyK says:

    I really enjoyed reading your blog. I’m not much of a baker,so I don’t have a recipe. Even if I did, I’m a bit computer challenged so not sure I could attach it. The boat you have your eye on is just beautiful. I’ll look forward to your blog telling all of your adventures on it. Your fabrics are lovely. Hope to win.

  46. Monica says:

    There’s nothing better than apple pie. And the best recipe that I’ve ever seen is this one.

    This recipe has great instructions for prepping the apples so when the pie bakes they don’t collapse leaving a gap between the apples and crust. To jazz it up you can add cranberries, blueberries, pear, etc.

  47. Janice Regier says:

    I have to try this one day , Banoffee Pie . It sounds sooo delish ! Enjoy !

  48. Tammy R. says:

    I want to live where you live….or maybe somewhere just like it! Sounds great! This pie is really simple to make. Just take a box of instant pudding mix. Add in 1 cup of milk and whip with mixer for about a minute. With a large container of whipped topping, add in 1 cup and 1/4 of the topping into the pudding and whip another minute. Pour into prepared graham cracker crust. Now crunch up some oreos (I use a plastic bag and a rolling pin). Spread those gently over the pudding.
    Finally top with remaining whipped topping, tuck a few oreos around the edge of the pie and refrigerate or it can be frozen if you are not going to eat it within two or three hours.
    Thanks so much!

  49. SewLindaAnn says:

    I’m not a huge large pie baker , but I like to make smaller individual pies and as easy as possible. I just use a refrigerated pie crust and cut it into circles, brush with butter and sprinkle cinnamon on it. Then I saute some apples sliced small in a pan with brown sugar, butter, cinnamon, cardamon until slightly soft and cooked through. Put a tablespoon on one side of the crust, fold over and press with a fork to close. put a couple of small holes on top with a toothpick and bake at 375 for 20 minutes. It’s a big yum and not as tempting to me to have a whole pie about. I know this doesn’t help with the pie recipe, but I wanted to participate too. I just got a charm pack of Summer House and love it!

  50. Audrey says:

    I **LOVE** peanut butter. This is a favorite of mine YUMMY YUMMY peanut butter pie :)

    Thanks for the opportunity to win :)

  51. Lynn Brown says:

    Thanks for the chance to win the Summer House fabric!

  52. Elaine says:

    I have to say I love coconut so my fave recipe is the manchester tart.

    Thanks for a great chance to win, will be back to see all those recipies.

  53. rebecca says:

    The cutlery tote is an awesome idea. No more plastic bags in my purse. Thanks!!

  54. Gale, Ky quilter says:

    I love your fabric and love all the pics you posted. My most favorite pie/cake/pudding is called Chocolate Wonder Pudding. It is amazingly good and just see how it’s made – awesome! Here is a link to it

    Thanks for the chance to win!


  55. Mary Ellen H. says:

    Love the tin tea set. I have a lot of collectibles, but have not seen them. As we live in FL, there is a big interest in Key Lime Pie and who has the best recipe. If possible, use fresh Key lime juice.

  56. Jennifer W. says:

    Good morning. I love the pictures and the cutlery tote. My husband actually picked this recipe . I make mine with regular limes, why get the expensive ones when you don’t need to?

  57. SWarren says:

    Here’s my fav pie! Its quick, easy and delicious:
    Hawaiian Pie
    1 (5 1/8 ounce) box instant vanilla flavor pudding and pie filling
    1 (20 ounce) can crushed pineapple, undrained
    1 (8 ounce) container sour cream
    1 (9 inch) graham cracker crust
    Nuts (optional)
    1)In large bowl, combine vanilla pudding mix (dry) undrained pineapple, and sour cream; stir until well blended.2)Pour mixture into pie crust.3)Cover and chill 2 hours before serving.

    Thanks for sharing on the Blog Hop,

  58. Yvonne B says:

    This isn’t my own recipe, but I’ve made it so many times I think my family thinks it is. I never cared much for Pecan Pie and couldn’t understand all the fuss. My son asked me to make it one year for Thanksgiving because he’d had some at a friend’s house and really liked it. I searched and searched for a good recipe and found this one. I now LOVE pecan pie.

    I love those tin tea cups! What a fun collection!

  59. Paula B says:

    Love this Sour Cream Apple Pie
    Thank you for a chance to win!!!

  60. Mary Ann says:

    Oh the colors in Summer House are wonderful, full of happiness and sunshine! I don’t have a blog but I follow Pioneer Woman and she has so many great recipes, here is one of my favorites. Easy but oh so good for a pot luck or family dinner
    Thanks for inviting us all play along on the bloghop!

  61. Pauline says:

    Rhubarb Custard pie is my all time favorite……I have a cookbook with only rhubarb recipies……”The Joy of Rhubarb” by Theresa Millang…..and it is wonderful. I do not have a link but I can surely email you the recipie if you love rhubarb. Your ‘Summer House’ line is gorgeous…….it makes a very ‘Happy’ quilt.

    Thanks for sharing your time and talents, for the great post and ‘Cutlery Tote’ pattern….it’s printed and I’m ready to make some….and for the chance to win some “Summer House”, my fingers and toes are crossed!!!

  62. cathy payne says:

    Beautiful fabric! Thank you for the opportunity to win! I don’t really bake much….so i’d have to say google it!LOL Nurse Payne

  63. Joan says:

    This is a great recipe to make with new or old apples.
    It is the easiest apple pie I have ever made
    Wonderful for apple picking time!,1937,157176-249197,00.html
    Love your fabric!

  64. Stephanie!

    You live in the most beautiful place in the world. I am so happy for you and your family! My wish is to someday live on a restored tug boat and tour the Pacific Northwest coastline. I visit Kenmore about 4 times a year! I have attended retreats at Camp Huston…I do love that area so much! But you do indeed have a county fair year-round. Thanks so much for the cultery pattern. And thank you for the chance to win your gorgeous fabric.

    Here is my favorite pie recipe. You will see I have made some changes. Enjoy!

  65. Di says:

    Love the wooden boat dream
    My husband and I have the same dream
    but we live in a desert

    Cut up Angelous peaches
    sprinkle with cinnamon,nutmeg and cloves
    Make your favorite butter crumb crust
    Bake and serve with a slice of munster cheese

  66. MollyP says:

    It’s hard to pick one recipe. I am a baker and my family loves to eat. Quick tip, if you’re making an apple pie, soak your apple slices in cider or Mountain Dew for super flavor. Here’s a good recipe for Caramel Pecan Pie:

    24 caramel squares (I use Kraft brand)
    1 stick of unsalted butter
    1/2 c. water
    1.5 c. sugar
    2 eggs
    1 c. chopped pecans (pecan halves work well, too)
    standard pie crust (if fresh, cook first; store bought is fine)

    Melt caramel, butter, and water together. Be careful of scorching. Low-Med heat, stir often once melting begins. Cream sugar and eggs, then fold in pecans. Stir pecan mixture into caramel sauce and pour into pie shell. Bake at 350 degrees for 20 minutes. Caramel will bubble throughout when done. Watch carefully for doneness; make sure no scorching or burning occurs. Let cool on a cooling rack to avoid mushy crust bottom. If you want to seem a bit “gourmet”, sprinkle coarse sea salt lightly over pie top. The salt really brings out the sweet caramel, but some people may not appreciate it.

    Best wishes in the competition!

  67. dmyers says:

    I don’t bake much but this is my all time favorite pie recipe It’s a big hit at holiday’s! I absolutely love the fabric. The color combo is perfect for the modern quilter.

  68. Regina says:

    I don’t bake so can’t help with a recipe.
    First time to your blog,I enjoyed it alot.
    I’ll stop back,Thanks for drawing!

  69. Karen in Breezy Point says:

    I have to admit that I am a cookie monster, so I would make a cookie pie for sure. I want to try this Chocolate Chip Cookie Pie recipe–cookie and pie all in one!!!
    Thanks for the fun little pattern,
    Karen in Breezy Point

  70. KZK says:

    LOVE your fabrics!
    OK – this sounds odd, but it’s REALLY good. Margarita Pie with Pretzel Crust:
    I’ve made a similar one using lemon ice cream, though that can be hard to find.
    Thanks for the opportunity!

  71. Cheryl-MA says:

    Well this is apple picking time in the Northeast but I’m not a big pie maker so I wanted something easy to try and I found this great recipie and have used it over and over…enjoy
    Also thanks for the opportunity to win some of your adorable fabric.

  72. Lee says:

    Thanks for the fair fun! I love apple pie and have made this recipe since it was a winner in 1988.
    This 1988 Ladies Home Journal first prize apple pie winner was from the senator’s wife, Elizabeth Dole.
    Its very yummy and I use Granny Smith apples! thanks!

  73. Karee says:

    hope you try this scrumptous apple pie. it is one of my most requested recipes. perhaps it will become one of yours!

    and when, oh when, will Pergola be in the stores?

  74. Mary says:

    It’s not exactly a pie but it’s kinda sorta like an individual pie in puff pastry and my favorite. I’ve made this for over 20 years and it’s always a hit. All the others I make are either in a book or my head so I don’t have a link.
    I can’t believe I’m just the second comment.

  75. Teresa Higashi says:

    I don’t bake so no recipe from me but I do love to “cook up” some creative things in my sewing room and look forward to new “recipes” from you!
    Thank you for the chance to win


  76. Kathie L says:

    Here is a recipe for Milk Pie. This is the easiest pie in the world to make. No mixing bowls, no dirty dishes. And it’s good!,1832,156168-226197,00.html

    Kathie L in Allentown

  77. Deb A says:

    Love the receipe and you fabric is beautiful and inspiring – keep up the good work. Hope I win! thanks

  78. Lisa E says:

    Your fabric collections are so beautiful. Thanks for the chance to win. The idea of a watermelon pie sounds crazy to me, so here’s a link:

  79. Patti S. says:

    I really like the recipe for Apple Pie (my favorite) from Martha Stewart. Here is the link

    Thanks for the chance to win.

  80. Gwen Windham says:

    Good morning! First, I really enjoyed your County Fair Blog entry– and LOVE those vintage cups and saucers!!! SOOOO pretty! :-)

    I don’t bake very often, but whenever I do, I always turn to the internet for a recipe… usually do a search and find one that looks yummy and has lots of positive reviews…. So, *if* I were looking for a recipe to make a pie today, this is the one I would choose – – not only do it look absolutely delicious, but it has a 5 star rating and over 3,900 reviews– and over 102,000 people have saved the recipe to their online recipe box— it MUST be good with rating like that!! :-)

    Thank you so much for the chance to win one of your awesome prizes!!!


  81. Melisa says:

    What a fun project! A delicious berry pie sounds so yummy right now–I just wish I knew how to make one! :)

  82. Sandra says:

    My favorite things in the world, beautiful fabric & pies! Thanks for the great pattern.

  83. Denise says:

    Since I am a quilter not a cook I went looking for weird pie recipes. Strange what I found and so many weird cake recipes.
    I know you did not ask for favourite pie but mine is Mincemeat pie.
    Thank you for the chance to win your gorgeous fabric.
    I have a kitchen because it came with the house. vbg

  84. Love coconut custard pie ala Mrs. Smith’s :) Here is a recipe from Food TV that looks pretty good too…

  85. Cheryl r says:

    I have to admit I love to bake. But not really a pie baker, I think its making the pastry and I don’t like the store bought ones at all. I guess my favorite recipe is from Alton Bro Here is the link

  86. Sarina says:

    Cute post. Loved reading it. Me? Make a pie! Now that would really be something. But, if I had to make one, it would be super simple! Store-bought pre-made pie crust (chocolate oreo), whip up some instant pudding (probably chocolate) to pour into the pie crust, and garnish the top with fresh raspberries or strawberries and top it off with some whip cream! Thanks for the chance to win! The fabric is so cute!

  87. WyseWoman says:

    Thank your for the wonderful project! Unfortunately, I really don’t have a recipe handy, but I know I’ve had a wonderful apple pie with caramel. Maybe it’s on the Web somewhere, but if you love caramel apples, this is the taste treat for you.

  88. Jennifer W says:

    One of my favorites to make is a chocolate chip pie. Not as traditional but very yummy!É-TOLL-HOUSE-Chocolate-Chip-Pie/detail.aspx

  89. Cynthia says:

    One of my favorite pies is a Shoo Fly Pie. Yes, it is delicious, especially with coffee or a glass of milk.

    They are very easy to make. :-)



  90. Amy says:

    We LOVE Pecan Pie at our house – here is a recipe from All

    Irresistible Pecan Pie

    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    2 tablespoons white sugar
    1/2 cup butter, chilled
    4 tablespoons ice water
    3 eggs, beaten
    3/4 cup light corn syrup
    2 tablespoons dark corn syrup
    3/4 cup light brown sugar
    3 tablespoons butter, melted
    1 pinch salt
    1/2 cup pecans, finely crushed
    1 cup pecans, quartered
    1 cup pecan halves
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
    3.On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
    4.To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
    5.Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

  91. Katie S. says:

    Thanks for sharing! I’ve only made one pie before and it didn’t really turn out. But I love raspberry pie and here’s a recipe I found for you: Good luck!

  92. Joanna says: This is a link for a Cranberry Fudge pie that I think combines delicious flavors and looks beautiful with the ruby red cranberries on top. Delicious.

  93. Pati Akers says:

    Thank you for your design. Love your fabrics and appreciate all you do. Didn’t have a link but included this small recipe for my Grandma’s Pie – Updated.
    1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter
    3 tablespoons all-purpose flour 1/2 cup white sugar
    1/2 cup packed brown sugar 1/4 cup water
    1 teaspoon ground cinnamon 1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg 8 Granny Smith apples – peeled, cored and sliced
    1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, spices and water. Bring to a boil. Reduce temperature, and simmer 5 minutes.
    2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar/ butter/spices liquid over the crust. Pour slowly so that it does not run off.
    3. Bake 15 minutes at 425 degrees F (220 degrees
    4. Reduce the temperature to 350 degrees F and continue baking for 35 to 45 minutes.
    Pati Akers

  94. therealfrannie says:

    Hi Stephanie -
    Here is a recipe for an apple carmel pie that is delicious – I hope you enjoy it as much as my family & I have/do!
    Pie Crust:

    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon sugar
    1 cup plus 1 tablespoon butter flavored shortening, chilled
    1/3 cup ice water
    1 tablespoon vinegar
    1 egg, beaten


    6 cups apples (Jonathan or Granny Smith)
    1/2 cup packed light brown sugar
    1/2 cup sugar
    1/4 cup all-purposeflour
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    1 tablespoon lemon juice
    1 teaspoon vanilla
    4 tablespoons heavy cream
    4 tablespoons butter

    Streusel Topping:

    1/2 cup all-purpose flour
    3 tablespoons sugar
    1 tablespoon butter
    2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed


    Pie Crust:

    Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.


    Preheat oven to 450 degrees F.

    Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

    Streusel Topping:

    Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

    Thanks for the chance to win your awesome giveaway!!
    PS Your fabric line is gorgeous!!!

  95. Delores says:

    I won the blue ribbon for Apple Pie at the Cowichan Exhibition the last two years!
    Don’t know if it’s my pastry or what, but I really think the secret is extra cinnamon.
    I make a very basic apple pie recipe, adding the cinnamon called for, but before putting the top pastry on
    I cover the apples with an extra heavy sprinkle of more cinnamon, and dot with butter.

    Try it, it might be a winner for you.

    ps Love the fabric!

  96. Margaret says:

    I love this cherry pie… I use canned cherries, however. And I love those tin tea sets! I had one that had a black and gold pattern–wish I (or my mom) had saved it

  97. Leslie says:

    Mmmm pie, really deep apple pie with a butter crust … living in a very dry northern climate (Calgary, in western Canada) pastry can be a challenge. I se to be a ‘lard’ pastry girl but years ago, switched to Martha Stewart’s Pate Brisee as a butter based crust I find it to be be more forgiving. I use the crust from the first link (great instructions for those that might be new t pie crusts) and the apple mixture from the second to make an amazing apple pie!! Thanks for a great blog and the chance to share recipes (and perhaps win fabric!!)

  98. Carol Sc says:

    I have a weakness for eggnog, so Christmas is always a popular time for me (for more reasons than one). If you go to and do a search for eggnog pie — the one that is in the Christmas annual is a favorite with us. Good luck with the pie contest — I think I’d like to be a judge.

  99. Sally says:

    I love this recipe for pumpkin pecan pie – and it’s even better if you make it with a chocolate crust! Thanks for the cute pattern and the chance to win.

  100. Jessie says:

    What a cute project, thanks for sharing! My all time favorite pie is a lemon icebox pie! Here is a recipe from Emeril

  101. Diane R. Stevens says:

    Thaks for your pattern and a chance to win.

  102. My Dad’s favorite pie was Sour Cream Raisin Pie and here is the recipe:

  103. Beth says:

    I love those tin tea sets! I had one when I was a little girl. What a very cool thing to collect. There is a thrill in the hunt, isn’t there?
    Here is a yummy no-bake pie my mom used to make, and I now make too:

  104. Chiska says:

    I don’t have a recipe, as my husband is the pie baker at our house, but I do have an ingredient suggestion: Gravenstein Apples in Apple Pie. There is nothing that compares. They have such a short shelf life they’re hard to find, but so worth it!

  105. Joyce says:

    Please go to for the legend of the famouse Bumbleberry Pie. It’s awesome! You can make your own but it’s not quite the same by going to and typing in bumbleberry pie. Enjoy! would love to win your giveaway!
    ~Joyce in MI

  106. Jayne Moore says:

    Hi Stephanie,
    I’m sending an old family recipe instead of a link. It’s very easy and my family loves it.
    Apple Crumb Pie
    4 large, tart apples 1/2 cup sugar
    l teaspoon cinnamon 1 pie curst (your choice-frozen or home-made)
    1/4 cup brown sugar 6 tablespoons flour
    6 tablespoons oatmeal 1/3 cup butter
    Slice apples and mix with 1/2 cup sugar and cinnamon. Arrange in 9″ pie pan. Combine other ingredients and sprinkle over apples. Bake for 40-50 minutes at 400 degrees.

  107. I love apple desserts, my favorite is apple crisp.
    And who didn’t grow up with Betty Crocker recipes;)


  108. Ullis says:

    I haven’t tried this recipe yet, but will anyday. Looks delicious! // Ullis in Sweden

  109. Anne says:

    Hi. I will not be sending a recipe as I lost my husband last year and do not cook now. I did want to comment on your beautiful dream – if there is any way possible do it now or soon. Life is too short to wait to live. Ok I got that said just wanted to say what a bright and happy sight you have and the fabric is so pretty. The pattern is just what I needed for a ‘new home’ basket for a young couple. Thank you and good luck on your dream!

  110. Lana Drum says:

    I don’t have a link to my pie recipe but will submit my recipe for Chess Pie.
    1 stick softened butter
    1-1/2 cups sugar
    2 eggs (room temperature)
    2 Tablespoons corn meal
    2 Tablespoons flour
    6 Tablespoons evaporated milk
    1 teaspoon vanilla
    Cream butter and sugar. Add eggs, one at a time. Blend in corn meal and flour; add milk and vanilla. Pour into unbaked pie crust and bake 40 minutes at 350 degrees.

  111. Joyce Mitchell says:

    I think this is a great way to make a pie if you’re on a diet & absolutely love pie:.

    The pie song from the John Travolta angel film is fun too.

    Thanks for the giveaway.

  112. Margaret B. says:

    What a very useful pattern. I love pie- especially coconut cream but sad to say I have no special recipe. Thanks for the give-a-way.

  113. Labbiegirl says:

    Every Thanksgiving, my DH bakes a pecan pie and uses this recipe from the Karo Syrup bottle:
    Preheat oven 350 degrees
    * 1 c. Kayo Dark Corn Syrup
    * 3 eggs
    * 1 c. sugar
    * 2 Tbsp. butter melted DH uses unsalted butter.
    * 1 tsp. vanilla extract
    * 1 and 1/2 c. [6 ounces] pecans
    * 1 unbaked 9 in. deep dish pie crust
    Stir the first 5 ingredients throughly using a spoon. Mix in pecans.
    Pour into pie crust.
    Bake on center rack of oven for 60 to 70 min. Cool for 2 hrs. Store pie in refrigerator.

    Love the pink and turqs. in the Summer House fabric line. Thanks for the opportunity to win! :-) ) Plus, the Culterry Tote would be a great addition for any Bridal or Wedding gift.

  114. Cindi P says:

    My favorite pie recipe is to go to the Rustic Inn on the North Shore of Lake Superior in Minnesota…and order it with a cup of coffee…can I still have a chance to win?

  115. Oh I love to bake so it is hard to pick just one. I am sending a link to the marshmallow fluff’s fluffernutter pie since I know it is online.

    My other choice would be for a no bake pumpkin pie which I make a lot more

    Clever, clever silverware tote! THX for sharing the pattern

  116. Jocelyn says:

    This Cheesecake recipe is absolutely the best one we have found! Hope you enjoy!!

    Brownie Swirl Cheesecake
    1 pkg brownie mix (I used Dark Chocolate)
    2 pkgs (8oz ea) cream cheese, softened
    1/2 cup sugar
    1 tsp vanilla
    2 eggs
    Whipping cream, whipped with 2 Tbsp powdered sugar
    mini chocolate chips

    Prepare brownie mix according to directions on box, for chewy brownies. Spread into a greased 9 inch springform pan. Bake at 350 for 15 minutes (brownies will NOT be done).Cool for 10 min on a wire rack. Meanwhile, in a mixing bowl, combine cream cheese, sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Pour over the brownie crust. Using knife, run through both layers to gently mix them and bring some of the brownie up to the top— bake at 350 for 35-40 minutes, til center is almost set— loosen sides by running a knife along edge— remove sides of pan– cool completely for at least 3 hours— garnish with whipped cream and mini chocolate chips—- 8-10 servings

  117. Robbin says:

    Summer House is lovely. Thanks for the project. It’s been a long time since I made a pie but there is nothing better than chocolate.

  118. sharon says:

    I kind of don’t like pie
    but, sometimes I make little ones for company

    I use the prepackaged individual size graham cracker crust, filled with a can of lemon or coconut cream pie filling
    then either put home made meringue and broil for a couple of minutes or whipped cream on top

    People usually don’t complain if someone uses cans or prepackaged to make dessert


  119. Lorraine Isaac says:

    My favourite pie was my mum;s and I have never been able to make it he same, but I keep trying, should have payed closer attention, Love all you fabrics, sometines have to get them on-line as we have limited stores. Lorraine

  120. Jody says:

    This is Grandma’s apple pie recipe – a family favorite!!

    4 large tart apples For the top:
    one pie crust 1/2 cup sugar
    1/2 cup sugar 3/4 cup flour
    1 teaspoon cinnamon 1/3 cup butter

    Slice apples, and arrange in 9 inch pie crust. Sprinkle with 1/2 cup sugar mixed with cinnamon. Sift remaining 1/2 cup sugar with flour, cut in butter until crumbly. Sprinkly over apples. Bake in hot oven (450 degrees) 10 minutes, then in moderate over (350 degrees) about 40 minutes or until apples are tender. Serve warm or cold with ice cream. YUM!! It’s the best!!

    Thank you for the chance to win some of your beautiful fabrics!!

  121. Wendy P says:

    Hi, I don’t have a pie recipe{I’m a cookie girl} but, I loved the little vintage tea sets and actually have quite a collection myself. They are such afun item to collect. Thanks for the silverware tote and a peek at your lively fabrics.

  122. Sue P says:

    Hi I do not have a favorite pie recipe to share. Pecan perhaps? Love seeing pictures of the tin ware and the boat.

  123. Cheryl C says:

    Ok, so it’s simple, but it’s oh so good!


  124. Oooh, Summer House looks so cute!

    Yes, please. :)

  125. quilt cookie says:

    I am sorry to say I would never win a pie baking contest, maybe a pie eating one!! I love pie and my Mother makes the best pie in the world.

    Thanks for a chance to win.

  126. Terry Conner says:

    Daughters are wonderful, especially when they want to do what Mom is doing. Both my girls are grown up and living in Lansing and Tampa. Both sew and one is a graphic artist. The following is my mother’s apple pie.
    Your favorite crust, just make the bottom crust.
    4-6 large McIntosh apples, 1/2 cup sugar, 1 tablespoon cinnamon, mix together and put in pie crust.
    1/2 cup sugar, 3/4 cup flour, 1/3 cup butter, mix together and put on top of apples.
    Bake at 350 for one hour.

  127. Lisa Marie says:

    I’m not sure I’ve ever used a “wacky” pie recipe, but here is one I like that might be called unconventional because it’s made in a jelly roll pan rather than a pie pan. But for me the main thing is that it’s delicious.

    Beautiful fabrics, thanks for the chance to win!

  128. Jeanne says:

    A good apple pie is hard to beat. Here is the recipe to one. Love your Summer House so much. Would love to win some. Thanks for the chance.

    Pie crust for 2 crust pie
    8-10 pie apples (Gala, Golden Delicious, or MacIntosh)
    1 cup sugar
    1/2 cup flour

    Put one pie crust in bottom of pie pan. Peel, slice apples. Spreading half the apples over bottom of pie pan. Mix sugar and flour together. Sprinkle half over apples. Repeat with rest of apples and sugar/flour mixture. Cover
    pie with other pie crust, pinching edges together. Cuts slits in top for steam to escape. Bake at 400 degrees for 15 minutes, then lower to 375 degrees for 30.

  129. Megan says:

    This is the pecan pie recipe that I have used every Thanksgiving for the last 37 years. It’s what my children always ask me to bake. How easy can it be??

    Love Summer House. Thanks for the chance to win some.

  130. Allison C says:

    My favorite pie is frozen chocolate mousse pie, but I don’t have a link for that. I do really like Ina Garten’s apple pie recipe which can be found at:

  131. Sandy N. says:

    I have tried this one and love it. Thanks for the opportunity to win!

  132. Cecilia says:

    I don’t have a link for my pecan pie recipie, but I can email it to you if you are interested. I live in south Georgia and this is my husband’s favorite. I enjoyed reading your answers to the questions. Thanks for the giveaway.

  133. Laurie says:

    I use the pie recipe on the side of the Pilsbury Ready (pie) crust box…w/Granny Smith apples. Thanks for a chance to win – laurie

  134. Holley says:

    The boat is lovely– the woodwork inside is gorgeous. I hope you achieve that dream.

  135. Dee Johnson says:

    my recipe for? MOOOOOOOMMMMMMM!! Now since mom has passed, it’s Baker’s Sqaure apple pie. Bring it home, add cheddar cheese, heat, top with vanilla ice cream, Sorry I couldn’t be more original. I can make home made apple sauce:)

  136. Colleen says:

    I have to go with sour cream apple pie. People are disgusted when I tell them what it is, but then they try it and they get it. This is the recipe I use (it’s not mine): Thanks for the project and giveaway!

  137. Claudia says:

    Okay, you can’t just have apple pie without having caramel sauce too. I liike to make Paula Deen’s Apple Crunch Pie with Red Wine Caramel. You’ll love it. Here is the recipe:

    Thanks for the drawing.

  138. Linda says:


    Pre-heat oven to 400 degrees

    Prepare two pie crusts for a 10″ pie dish
    Eight Granny Smith apples peeled,cored,sliced
    Mix: 1/2 c brown sugar+1/2 c white sugar+1 tsp cinnamon together
    Pour mix over apple slices, dot with several 1/2tsp’s of butter
    Place 2nd crust over,crimp edges+make several decorative slits on top crust
    Brush milk over crust+sprinkle lightly with sugar
    Bake in pre-heated oven @ 400 for 10 minutes; lower hear to 325 for 30-40 minutes until top is golden brown. Enjoy!

  139. Marilee says:

    CHOCOLATE CHESS PIE from Helen Egerton
    1 unbaked 8” piecrust
    2 squares (1 oz each) unsweetened chocolate
    1 stick of margarine (1/4 lb)
    1 cup sugar
    2 eggs
    pinch of salt
    Melt the margarine and chocolate and let it cool for a bit.
    Beat the eggs and add the sugar and mix well.
    Add the chocolate mixture to the eggs and sugar and mix well.
    Pour into an unbaked pie shell and bake at 350 degrees for 35 minutes.
    Notes:  Be sure you bake long enough.  Top of pie should be raised and cracked. When it cools, the filling will sink and that’s ok.
    I often make this in a  9” or 10” piecrust and then use another ½ of the recipe in the filling.  It will need to bake longer if you do this.

  140. My “pie” recipe is quick and easy…cut up one apple and mix with about a tablespoon of sugar and a generous dash of cinnamon. Take a ready made pie crust and cut it in half. Place the apple/sugar mix on one side of the half circle pie crust. Put a dot of butter on top. Fold over the empty side of the half circle crust and pinch edges. Brush with milk and sprinkle with sugar. Cut a small slit in the top of the crust. Bake about 25 minutes or until golden as directed for the pie crust. And there you have a yummy serving of apple pie just for yourself! If you want to make two, use the other half of the pie crust and one more apple.

    Lovely colorful pictures! Those strawberries look just divine! Love your fabric too! Thanks for the chance to win some.


  141. Pauline says:

    Whenever I need to make pie, I go the kids’ websites. I figure if a child can make, I’ll probably be okay.

    Here’s Banoffee Pie, ala easy cook style

  142. Joanne L. says:

    For a good apple pie…I use Pillsbury refrigerated pie dough…is that cheating for a fair? I use Braeburn and Granny Smith apples…about 4-5 of each…in a deep dish pan…mix a Tbsp of flour with the apples, and dot with butter…sprinkle with sugar…then put the top crust on…brush with milk for a lovely browned top…bake for 45 minutes in an oven that has been preheated to 425 degrees, but lower to 350 when you put the pie in! Good luck at the fair!!
    LOVE your new fabric line!!

  143. MarciaW says:

    My favorite pie is the Libby’s Famous Pumpkin Pie using the recipe on their 29 ounce can (makes two pies, one for the fair and one for the family).
    If you wish to make just one pie, here is a link for the recipe:
    A dollop of real whipped cream and you are good to go. Pumpkin Pie is such a staple Fall dessert.
    Please enter me into the giveaway for some of your lovely fabrics. This is my first visit to your blog and am trekking off to read some more.

  144. Heidi says:

    Gorgeous fabrics!!, love them. Here’s a very yummy pie:

  145. Kari says:

    I’ve made this pie, but with butter crisco for the shortening for the crust. It was sooo delicious with white peaches. I don’t see it on Betty Crocker site, but it is the same as in my cookbook.

  146. Susan says:

    My favorite apple pie recipe is here:

    and I really like donuts at the fair.

    I love the new fabrics!

  147. julee says:

    Thanks for taking part in the great Moda giveaway. Wow, I hope you get your dream boat and like the cute children tin dishes. Haven’t made a pie in years so don’t have a recipe for you but reading all the comments you have many that sound great.

  148. Such a darling blog post! The little tin dishes are my absolute fav!! I would just be thrilled to win one of your lovely fabric bundles! Your fabrics are elegant, bright and so fun!! You are such an inspiration!!

    I haven’t made this pie but it’s on my list. It looks totally yummy!

  149. Pattie C says:

    Glad you joined the fair so we could get to know you. Your Summer House is one of my favorites this year.

  150. donna baker says:

    Gorgeous fabric! Thanks for the chance to win. I am sorry I am not a pie maker or lover of pies so I don’t have a recipei hope that doesn’t disqualify me! I do love desserts though! Here is my busy day jello dessert recipe: 1 sm box of flavored jello add to 1 lg cottage cheese. Add one can of fruit such as crushed pineapple. Then fold in 8 oz cool whip.

  151. Tania says:

    DAMN that pie looks nice, but sorry, being gluten free means I don’t eat many/any good pies :( (It’s probably better for me anyway!!) I do share your love of the MV Meander though, boats were built with so much attention to detail back then.

    Thanks for the opportunity to win some fabric, love the pretty, girly fabrics.

  152. SueAnn W from Richmond says:

    The food you pictured makes me soo hungry! Especially the doughnuts! I am not savvy enough about computers to have a link for you to look at but I can email the best pumpkin pie recipe you’ll ever eat!

    Fabrics are great and I don’t think I’d like to be 6 again…………….took me long enough to get here to 60!

  153. Joanne Moore says:

    Love those tin tea set collections!! I played with blue and white ones years ago, wish I still had them! Also love that so many gals typed out recipes here as I thought I would do. Will be fun to go thru and read them!
    Hope you enjoy this entry…Mystery Pecan Pie
    Pastry shell for one 9″ pie shell
    8oz cream cheese, softened
    1/3 cup sugar
    1/4 tsp. Salt
    1 tsp. Vanilla
    1 egg
    1 1/4 cup chopped pecans
    3 eggs
    1/4 cup sugar
    1cup light or dark corn syrup
    1 tsp. Vanilla
    Heat oven to 375. In a small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 tsp. Vanilla and 1 egg. beat at medium speed until well blended. Spread in Bottom of pastry crust placed in 9″ pie plate. Sprinkle with pecans.
    In a small bowl, combine all topping ingredients, beat on medium speed just until blended. gently pour topping over pecans. bake at 375 for 35 to 40 minutes or until center is firm to touch. refrigerate leftovers. 8 servings.
    Hope you get a blue ribbon!

  154. Phyllis says:

    We attended an Amish/Mennonite Festival yesterday and had this dellicious peanut butter cream pie. This recipe is very similar to the one we ate.

  155. Katie says:

    You can’t go wrong with an apple pie with streusel topping! Thanks for the chance to win some beautiful fabric!

    5 c sliced apples
    1/2 c sugar

    • Katie says:

      You can’t go wrong with an apple pie with streusel topping! Thanks for the chance to win some beautiful

      5 c sliced apples
      1/2 c sugar
      3T flour
      1 tsp cinnamon
      1/2 tsp salt
      10 in glass pie plate with unbaked crust

      1 c sugar
      1/2 c flour
      1/2 c rolled oats
      1/2 c butter softened
      Combine apples with sugar, flour, cinnamon and salt; toss to coat. Pour into prepared pie shell. Topping: In separate bowl, combine sugar, flour, rolled oats, and butter until crumbly. Spread on top of apples. Bake at 375 degrees for 25 to 30 minutes, or until crust is done and apples bubbly. May drizzle with a little caramel topping and sprinkle with chopped pecans, if desired, after baked.

  156. Elaine says:

    Sorry I can’t offer a recipe but I’m not much of a cook. I loved all of your pictures especially the vintaged cup and saucers. Good luck at the fair.

  157. Well, thank you so much for the giveaway!!! Love that! I love the blog tour btw because it is fun to find all these new sights of inspiration.

    I do not like pie. I am sorry but I just don’t. I love cheesecake though!! SO here is a version of pie…

    Really it looks delicious so I am saving it on my favorites and I am going to make it, :0 Delicious!!

  158. How yummy the donuts look at the Public Market! And oh how I miss the Pacific Northwest and Farmer’s Markets!!

    I just use an original recipe from Better Homes and Gardens for good ‘ol fashioned Apple Pie. However, I think using organic Granny Smith along with another kind of organic apple variety makes the difference! Also, using a really good quality cinnamon makes the difference–I use Kirkland Signature Saigon Cinnamon which is very different than buying a run-of-the-mill supermarket cinnamon. Hope this helps! :)

  159. kristin says:

    I got the best cranberry pie recipe from my mom. It is tart but sweet enough and oh so easy.

    Preheat over to 350. Mix 1 cup sugar and 1T flour. Add 2t vanilla and stir. Place one unbaked pie crust into a a 9″ pie pan. Pour 2 1/2 cups raw, fresh cranberries into shell. Sprinkle cranberries with sugar mixture. Place a 2nd crust over fruit and crimp the edges. Bake for 35 to 40 minutes.

    That’s it. It is the best, most delectable pie ever. (Add some French Vanilla ice cream to make the most of the tart/sweet & hot/cold combinations.)

  160. Peony says:

    Hello! Enjoyed your interview! Love to see fresh young designers!
    I love pie- and one of the best is Christy Jordan’s Peanut Butter Pie. Here’s the link:

    I GUARANTEE- if you like peanut butter- you’ll love this pie! It’s custard based with a meringue topping with peanut butter crumbles on top– It’s really good.

  161. Kate says:

    This is not my recipe- but Pioneer Woman always has great stuff! Hope this helps!

    Thanks for the chance to win!

  162. VickiT says:

    This is one of my newest favorites for apple season. Her recipes are always awesome so while there check out more of Christy’s recipes. You’ll not be disappointed that’s for sure.

    Apple Dapple Cake..YUM!

    Thanks for the great Cutlery Tote. Super quick to make those too which is a wonderful thing for super quick gifts.

  163. Linda in PA says:

    I don’t bake pies much any more because my husband is a type 2 diabetic and I don’t need all the extra calories. When I did make them, if they were fruit pies, I used the recipe on the Minute Tapioca box. Thanks for the cutlery carrier project. I really like the fabric. Thanks for the giveaway.

  164. Rita Goshorn says:

    wacky? maybe; but mainly it’s lazy, a quickie. no bake, seasonal, yummy pie!

  165. Inger says:

    Here is the Classic Recipe for Pecan Pie – a family favorite and perfect for fall. I wish my crust always looked like that. Love your fabric! You are so close to me – Seattle

  166. Jackie says:

    This has the be the best recipe ever!!! mmmm

    Love your new line of fabric

  167. Janice Mc Laren says:

    I have a wonderful recipe for Special Cherry Cheesecake.
    crust: 1 c. graham cracker crumbs, 2 T sugar, 1/2 tsp. cinnamon, 1/3 c. melted margarine. Combine all and pat into a 9″ pie pan, bake 350 degrees for 10 minutes. Then cool.

    Filling: 8 oz cream cheese, 14 ounces sweetened condensed milk, 1/3 c lemon juice and 1 tsp. vanilla. Whip cream cheese til fluffy. Add cond. milk,lemon juice and vanilla–beat well. Pour into cooled crust and chill for 2 hours. Mix 20 oz canned cherry pie filling with 1 tsp. almond extract and pour over filling. Chil,l then serve.

  168. Sarah says:

    I’m not sure if this link will come through properly, but I’ll give it a try:,1627,153185-234203,00.html
    It’s a recipe for beef broccoli pie. I love it, but, unfortunately, it contains flour, which I am currently not allowed to have for health reasons :-(
    It’s delicious when first prepared and also makes a fantastic breakfast the next day.
    I hope you get your yacht someday.

  169. Martha says:

    Here’s a recipe I love using. Enjoyed your post and hope you win the apple pie contest. Love the chance to win some lovely yummy fabric.
    Fat Boy Apple Pie

    4-5 apples
    1 unbaked 9 inch pastry shell
    ½ tsp. Cinnamon
    ¼ tsp. Lemon juice
    ¾ cup flour
    ¼ cup brown sugar packed
    ¼ cup white sugar
    1 cup chopped pecans
    1/3 cup butter
    Peel, core and thinly slice apples. Place in unbaked pastry shell; sprinkle with cinnamon and lemon juice. Combine remaining ingredients; mix with hands until crumbly. Sprinkle on top of apples, making sure that all the apples are coated. Bake at 425F for 15 minutes, reduce temperature to 350F and bake for 45 minutes. Serve with thinly sliced cheddar cheese.

  170. Kathy says:

    Here is a yummy one, beat in a bowl a block of cream cheese, 1/3 cup sugar with a mixer, then by hand gently fold in an 8 oz tub of thawed cool whip. put all of it in a graham cracker crust, chill for 3 hours or overnight! My hubby’s favorite pie and delicious! Thanks for the giveaway!

  171. Julie T. says:

    A pie recipie is easy peasy. To your favorite pie crust add fruit of your choice, sugar, cinnamon, sprinkle about 2 Tablspoons of flour over all, dot with a little butter. Add a top of crust if you so desire and bake. Nothing could be better! Thanks!

  172. Patsy Jensen says:

    Love the cutlery tote idea. Can’t wait to make them. No recipes to share, I’m not that great of a cook, but like to read about them

  173. Theresa says:

    I really enjoyed your blog and all the interesting things there in Vancouver. To visit Vancouver is on my bucket list. I really enjoy making pies and I make my own crust. I want to share this recipe with you as it is absolutely delicious. I hope you and enjoy it. Thank you for a wonderful blog!

  174. Zoe says:

    I swear by this apple and rhubarb pie – I could eat it for every meal! The recipies from are pretty foolproof :)

  175. Debbie H says:

    I love Shawshenk Redemption; it was filmed at the Mansfiled penitentiary in Ohio, about 15 miles from my home town.

    But on to the better things. I don’t make pies.
    But I have a great apple crisp recipe.I

    Apple Crisp

    Apple Mixture:
    5 cups apples, peeled and sliced
    1/8 cup lemon juice
    1/2 tablespoon lemon zest
    3/8 cup sugar
    1/4 cup golden raisins

    Topping Mixture:
    6 Tbsp butter
    5/8 cups all-purpose flour
    3/4cups light brown sugar
    3/4 cups oats
    1 tablespoons lemon zest
    1 1/2 tsp cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cardamom

    Vegetable oil or cooking spray
    Combine all of the ingredients for the apple mixture in a bowl.

    In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.

    Place in 9 by 9 inch baking dish.

    Bake in 350 degrees about 40 minutes or until the apples are cooked and the topping is brown. Serve warm with ice cream or whipped cream

  176. Rose says:

    I love the little tea cup sets! I’m really sorry but I don’t know how to link. I do have a favorite recipe for “Apple Squares”, apple pie in a jelly roll pan, but I cannot link. If you would like it, I could e-mail it to you if you would like.

  177. Debra says:

    O.K., those donuts made me hungry!

  178. Lynn M says:

    I found this recipe for Chocolate Pudding Pie last year around Thanksgiving. It is to die for!!! So rich and sinful. And easy to make.
    I love your “boat”…what a fantastic bucket list item.

  179. CJ says:

    This is my favorite pie to make (and easy too)
    Chocolate Chip Cookie Pie

    2 large eggs
    1/2 cup all-purpose flour
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    3/4 cup (1-1/2 sticks) butter, softened
    1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    1 cup chopped nuts
    1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
    Sweetened whipped cream or ice cream (optional)

    PREHEAT oven to 325°F.
    BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour,
    granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts.
    Spoon into pie shell.
    BAKE for 55 to 60 minutes or until knife inserted halfway between outside
    edge and center comes out clean. Cool on wire rack. Serve warm with whipped

  180. Becky says:

    Here a link to a pie recipe –

    and here’s a link to a cute dress made from your Summer House fabrics

    I love the bright colors of your Summer House fabrics and would love to be a winner!

  181. sandy f says:

    Looks like there are a ton of receipes ahead of me. So I will just say “very cute fabric”

  182. Donna says:

    apple cranberry pie is our favorite: thin-sliced apples with a handful of cranberries, 1/4-1/2 c sugar topped with a mix of 1/2c oatmeal, 1/2 c flour, 1/2 c brown sugar, 1/2 stick butter, 1/8 tsp of baking soda, powder, and salt….baked til bubbling and brown…yum.

  183. Caroline May says:

    Okay, so I will second the Grandma Ople’s Apple Pie someone mentioned before, but I have a prize winning CRUST that has NEVER not wowed an audience.

    2 1/2 cups all purpose flour
    1 tsp sugar OR 1 tbls powdered sugar (I prefer the powdered)
    1 tsp salt
    2 1/2 sticks butter (2 cold, and the remaining half stick soft)
    1/3 cup + 1 table ice water (pour a full glass of water and stick some ice cubes in it, then measure from that)

    Combine flour, sugar, and salt. Cut all butter into the dry ingredients, cold sticks first. Drizzle on the water a little at a time, cutting as you go and adding only until the dough moves out of the crumb stage and sticks together. Divide in half and wrap in plastic-wrap. Refridgerate for 30 minutes. Roll into two circles and use in any recipe that calls for a pie crust.

    For a different twist on a pie try a cherry slab pie, which comes out looking like a tart (just double my pie crust recipe and use it). I’ve used this recipe ( for years with little to no variation and it is always a crowd pleaser. BEWARE!! It is entirely too easy to cut this slab pie into little pieces and unknowingly eat half the pie in one sitting.

  184. Sheila M/FL says:

    We love Cherry Apple Dump Cake in my house

    One can of cherry pie filing
    one can of apple pie filing
    1 and 1/2 sticks butter melted
    1 yellow cake mix
    8 ounces of chopped peacans

    9×13 pan either spray with bakers joy or butter and flour
    open cherry filing and dump into the pan, then open apple filing and dump into pan. Then open yellow cake mix and spread over the 2 pie filings, then pour over the 1 1/2 sticks butter and lastly spread the peacans over the cake mix. Bake for 40-45 mins at 325 and it will always be the hit and very easy.

    Thank you for designing such wonferully happy and bright fabrics. I would love to make a wonderful quilt from these new fabrics.

  185. Tana says:

    My Ragged Ann and Andy tea set is in my living room….love it! And I am loving the side benefit of the pie recipes offered in the comments! Wish I had skill when it came to pie baking….Thanks for the chance at the giveaway.

  186. There is no way a link of mine would be better than some of the fantastic recipes the comments already hold. So, tell you what I’m-a-gonna-do….if my name is drawn for one of the prizes, I’ll sneak a copy of my mother’s applie pie recipe to you.

  187. Althemese B says:

    Here is my favorite recipe for old fashion blueberry pie found on

    Thank you for the cutlery tote pattern

  188. Wendi says:

    I am so green – I loved the Granville Market when I was in Vancouver a number of years ago! I really love your fabrics and will look for them around my area. I live in an area that is renown for quilting and quiltmakers – we are surrounded by Mennonite country – every May, the New Hamburg Quilt Auction raises thousands of dollars for the Mennonite Central Relief Commttee drawing purchasers from all over the world! We are also well known as the home of Edna Staebler, a wonderful Canadian author who wrote a series of cookbooks featuring the recipes of the area – Food That Really Schmecks, More Food That Schmecks and Schmecks Appeal. Here is a link for her “Backwoods Pie” (Maple Syrup Pie) – what could be more Canadian than that?

    Keeping my fingers crossed! Thanks for the cutlery tote!

  189. bonnie says:

    I learned to make apple pie from my mother and she never followed a recipe, she would make her dough, cut up granny smith apples, sprinkle with sugar and cinnamon add a little cornstarch, dot with butter and put on her top crust and bake. and they were always so good… simple is best she would say… I make those pies and I also tried this recipe and I liked it.

  190. Amanda T says:

    It sounds like you do have the best of both worlds, time to enjoy your little ones and time to be creative and share it with all of us.
    My hubby loves pies, all kinds, from gooseberry to pecan (tart to sweet). Does it have to be a fruit pie? One that we enjoy this time of year is a savory flavor: vegetable pie.

    Start with a homemade crust, except use 1 1/2 tsp chicken seasoning in place of the salt.

    Chill pastry about an hour, divide in half. Roll out one half and lay in 8-9″ pie plate.

    Saute together: 1 medium onion chopped and 1/2 c celery chopped
    Cook in a separate pan till tender: 1 medium chopped potato and 2 sliced carrots
    Drain, then add onion and celery mix, one small can small English peas and one can cream of mushroom soup.
    Pour into pie filling, top with second crust. Slice top crust in a few places for steam to escape.
    Bake at 350 degrees F for 30 to 45 minutes until crust is golden.

    I often add other leftover veggies from the fridge. So it’s not unusual to find cauliflower, broccoli, chopped tomatoes, green beans, corn, etc., in my pies.

    Thanks for the pattern. It would make a great addition to a picnic basket for a gift or for my own use.

  191. This is great…

    Nice, really good post….

  192. Julie says:

    Summer House fabric is beautiful and I would love to have some! Also enjoyed your post about the markets. Here is a link to a blog I read where Joy recently posted a great pie recipe using cherries made into little star pies.

  193. Elizabeth McDonald says:

    I am not a pie baker, but we do have a favorite family dessert called “Swedish Pie” that is not really pie at all, but a rally fast and delicious baked dessert with fruit. Here goes:
    Preheat oven to 350 degrees. Use pie pan or 8″ or 9″ square pan.

    You will need:
    1 egg
    1 cup sugar
    1 stick butter or oleo
    1 cup flour
    1 tablespoon sugar mixed with favorite spices (cinnamon, nutmeg, etc)
    Fruit – enough canned or fresh fruit to cover the bottom of your pan and fill it 3/4.

    Mix egg and sugar together until they turn light yellos and ribbony.
    Put fruit in pan; cover bottom of pan and fill it 3/4 full.
    Sprinkle fruit with sugar and spices mixture.
    Melt butter or oleo.
    Add flour and oleo to sugar and egg. Mix. Mixture should look like pancake batter, sort of.
    Splotch mix here and there on top of fruit.
    Bake for 45 minutes, or until top of pie begins to brown — should be cake-like.

  194. Polly says:

    Hm….this blog hop is so much fun – I’m loving it! But I have no way of linking you to the recipe for my Grated Apple Pie. It’s a proven winner and so yummy. You grate Jonathan or McIntosh apples w/the skin on and it has a crumb topping. I’m happy to share this wonderful, family favorite recipe so my fingers will be crossed that this is my lucky comment. LOVE your fabric and thanks for the great pattern for the cutlery holder.

  195. Barb H says:

    I first tasted this pie in a small town cafe in North Dakota on our way back from Medora (Roosevelt National Park). Very different from your apple/cherry/blueberry, etc. pies.


    1 9-inch pie shell (I use refrigerated Pillsbury Pie Crusts)

    1-1/2 c. flaked coconut
    1-1/2 c. graham cracker crumbs (1 whole pkg. + ¼ c. approx.) 18 squares
    1-1/4 c. pecans, chopped (or 1 c. depending on how well you like nuts)
    1-1/2 c. sugar
    1 c. egg whites (yes, correct)

    Cover pie shell with two layers of foil and bake in 450 deg. oven, for 8 min. Remove foil and bake 4-5 min. until golden brown. Cool on a wire rack.

    Combine coconut, graham cracker crumbs, pecans and sugar in a large bowl. In another bowl, beat egg whites just until foamy; add to the coconut mixture. Mix well. Pour into prepared pie shell. Bake uncovered in 350 deg. oven for 35 min. or until set.

    Best if it sits a day.

    Love Moda fabric. Thank you for the Summer House giveaway. Would love to visit your Public Market and always wanted to visit Vancouver (on my bucket list).

  196. Cheryl Greenleaf says:

    Fast, easy and delicious Pumpkin Pie, recipe here:

    BTW did you know that Stephen King (yes, the horror writer) wrote Shawshank Redemption.

    Thanks for hosting this blog hop giveaway.

  197. cari says:

    My craziest pie… get ready for this… get in the car, drive to Marie Callendars and pick up the prettiest one you can find in the display. Simple right? Less work, yes! I Absolutley LOVE the fabric, and hope hope hope I win… cause a really beautiful quilt is dying to be made from your fabric. Thanks!

  198. geany says:

    I love the teacups they are sooo alive and colorfull! I love apple pie but to be honest I get the ready crust and fill it with apples sliced and cooked for 1 min in hot wather and a mixture of sugar, lemon juice, apple juice, all spice , cinamon and corn startch. Now the dutch topping is the cruble sugary butter one! And the best I’ve found is this one,1718,149182-243205,00.html ,its crumbly hummm delicius! Good luck!

  199. SoozeM says:

    Thank you for sharing your cutlery roll with us, I can’t wait to make one! My favorite pie to make is this impossible pie, it is sooo easy!

  200. Sunnybec says:

    Here is one of our favourites from the region in France where we live, not sure if it would be classed as a pie or a pudding!


  201. Sophie says:

    your fabric is beautiful!!! I am so glad I saw your blog today. Thank you for the chance to win.

  202. Hilary says:

    I swear by Donna Hay’s recipes. Here’s her lovely strawberry tart recipe
    Another great recipe that II always make in large quantities is her tiramisu recipe to take to family gatherings – This link takes you to the one to make individual servings, just leave the sponge biscuits whole and layer in a large corning ware dish. Enjoy!

  203. maria grazia says:

    I lovo so much the color of your Fabric.
    II’m not be able to link the receipe but I woul like to indicate here one of the italian recepre per Apple Cake
    200 gr all porpouse flour
    200 gr sugar
    150 gr butter
    50 cc milk
    3 eggs
    4 (sliced) apples
    1tsp backing
    Mix butter and sugar (very foamly) and then add egg (1 at time) and thge flour.and baking
    put the mix in a backing tean, put onto the mix all sliced apples and bake at 350F for 45 min

  204. Kay says:

    It’s apple pie season, and this recipe is a good one. Serve it warm with a little extra sharp cheddar on top, and you’ll be celebrating Fall! I LOVE your colorful designs and can’t wait to get my hands on your latest!

  205. Mary Beth says:

    Pie.. Sour Cream Raisin… but only with real soured cream from the cow, not this stuff you can buy in the store.
    Fab. u. lous…

  206. trillium says:

    I love your fabrics. They are bright and cheery. Here’s a link to my eggless pumpkin pie recipe.

    Please enter me for the giveaway. I’d really like to win those pretty pre-cuts!

  207. Donna says:

    Living so close to a market would be such a treat! I just love the colors in the summer house fabric – really lovely. Years ago I begged my girlfriend to give me this recipe (one of her family’s secret recipes). It’s unusual, I know, but so tasty. Try it – I know you’ll love it too!
    Oatmeal Pie!
    2 well beaten eggs
    3/4 cup dark corn syrup
    3/4 cup oatmeal
    2 tbsp water
    1 cup white sugar
    1/4 cup butter or margarine
    1/2 cup coconut
    Mix all ingredients together and let sit for 10 minutes or so to thicken a bit. Pour into unbaked pie shell. Bake at 375 F. for 40 minutes.

  208. Here is an easy but good recipe:
    Thanks for the opportunity to enter your great giveaway!

  209. jmniffer says:

    A favorite summer time dessert my family enjoys is Cool n Easy Strawberry Pie.
    It is delicious and easy on the cook. Thanks for the chance at some of your wonderful fabric.

  210. Lesley says:

    My Aunt Lorie made the BEST apple pie. She passed away from pancreatic cancer my freshman year of college. The first Thanksgiving without her, everybody was too scared to make apple pie because it would not live up to hers. It was sad and funny at the same time. However, I’m pretty sure her pie recipe was straight from Betty Crocker. :)

  211. Lizzie says:

    I really enjoyed reading your blog! The teacups are adorable and I get the whole Ebay thing and thinking that you are “winning” something……fun stuff! I have a great upside down Pecan Apple Pie recipe that I got from a good friend when our apple tree was very prolific a couple of years ago… … can google the recipe or I can send you an email. Thanks for the chance to win the beautiful fabric!!

  212. Marianne says:

    My favorite is cherry pie,

    I love the metal tea sets. I had one as a child! Thanks for the project.

  213. Linda says:

    I am gluten free, so I don’t make many pie type things–boy do some of these recipes look good….I have tin cups just like those–love them….the fabric is beautiful-thanks for the chance to win…

  214. Kristy says:
    Who doesn’t love a good peanut butter pie… don’t even have to turn on the oven!!! No time waiting for it to preheat…more time to sew……….now I just NEED that fabric!!

  215. Tahza says:

    I think this is an unusual pie, but really, really good and impressive!

  216. lynn says:

    i love apple pie and i love summer house! thanks for the chance to win and try this:

  217. Karen U says:

    I am not a pie lover, so I don’t bake many at all. However, I did see this recipe that intrigues me and I pinned it to my Pinterest account:, It’s a riff on bisquik’s impossible pies made into a cupcake. Ingenious!

  218. My daughters have moved out :o (….and want some family favourite recipes so I started a blog just for them…with our recipes…which you can find here!
    I try to add one or two recipes a month for them. Thanks for the chance to win this wonderful give away!! Enjoy the recipes!

  219. Connie Martin says:

    I love that Summer House green and would love to win some! Those tea sets are so cute. That is something I could collect. This is my friend, Mary Decker’s,

    Apple Crisp Pie recipe:
    4 c. apples
    1 t. cinnamon
    3 T. flour
    2 T. sugar
    2 T. brown sugar
    3 T. milk
    3 T. butter


    3/4 c. flour
    1/2 c. sugar
    1/2 c. brown sugar
    1 t. cinnamon
    1/3 c. melted butter

    Bake: 375 degrees for 45 minutes – 1 hour

  220. Abby says:

    This caramel apple pie is on my to-bake list for Thanksgiving this year! I’m doing T-giving w/ my boyfriends family and have been put in charge of baking, so I have to manage to impress :)

  221. Nancy B from Many LA says:

    Here’s my contribution – it’s Sour Cream Cheesecake. It’s made in a pie shell, so I guess it qualifies, and you could always add an apple topping to it! LOL!


    Preheat oven to 350o

    Graham Cracker Crust, unbaked

    3 eggs, lightly beaten
    2 pkgs (8 oz each) cream cheese, room temperature
    2/3 cup sugar
    Dash of salt
    ½ tsp vanilla

    Mix all the ingredients together in a bowl, and beat at medium speed for about 3 minutes. Pour the mixture into the pie crust, bake in pre-heated 350o oven for about 30 minutes or until the cheesecake is set in the center. Remove from the oven and let cool for about 20 minutes before adding the topping.


    1 cup sour cream
    3 tbsp sugar
    1 tsp vanilla

    Whisk all the topping ingredients together. Pour over the top of the baked cheesecake. Bake at 350o for 10 more minutes. Cool to room temperature on a wire rack, then refrigerate for several hours before serving.

    This recipe can be doubled and baked in a 9” or 10” springform pan. Increase the baking time from 30 minutes to about 45 minutes.

  222. Kris says:

    Now that fall is here, my house is obsessed with pumpkins – for jack o’lanterns, bread and pie. Here’s my kind of recipe – easy:

  223. Debbie says:

    LOVE all of your fabrics – such scrumptious colors! Summer House is fabulous! Thank you for designing it.
    Quick, easy & popular pie….Frozen Yogurt Pie. Simply mix 2 containers of yogurt (I usually use strawberry) with 12 oz Cool Whip, pour into a graham cracker crust, freeze 4 hours. Move to refrigerator 15 min before serving.

  224. BeccaOH says:

    Here’s a Crustless Pumpkin Pie my mom does and the family loves.

    I love the Summer House design.

  225. Chrissi Brenner says:

    My favorite pie is called FAT CAT PIE. It is always a crowd pleaser! It is also called “The Next Best Thing To Robert Redford”! If you google it you can find many different variations! Pecan crust, pudding, cream cheese, whipped cream. Simple but DELICIOUS!!!

  226. Patty D says:

    My best pie recipe is the one that comes on the box for the Philsbury pie crust box. I do however apply judgement to the amount of sugar and adjust based on the sweetness/tartness of the apple mix I am using. thanks for chance to win. Enjoyed your blog post!

  227. Ramona says:

    Your colors are to die for. Thanks for the fun site.

  228. Mickey says:

    You need to try Krafts Double-Layer Pumpkin Pie. Go to

  229. Rebecca says:

    This isn’t your traditional pie recipe, but it’s MY kind of recipe :)

    THANKS for the chance at those beautiful fabrics!

  230. Thimbleanna says:

    What a fun post — and so nice to get to “know” you. I LOVE the blues and greens in your fabric — sooooo pretty. And ooooh, what a fab looking collection of recipes you have here. Here’s my pie — Raspberry Lemon:

  231. Paula Klaassen says:

    If I ever cooked, I would offer a recipe! But I love, love your fabric and your blog! Thank you for the chance to win!

  232. Keri F says:

    I love reading all these pie recipes! My “share and tell” is Knock You Naked Brownies, which has a gooey caramel center (sorry.. no pie recipe from me.) There are several variations of the recipe online, but this one my family loves. Make them yourself to test whether they knock you naked. I won’t tell! Thx!

  233. Lynda H says:

    I don’t make pies, I make crisps – here is the basic information:

    Preheat oven to 375 degrees

    Stir together in a bowl:
    4 stalks rhubarb cut crosswise into ¼ inch thick slices *
    2 cups raspberries, sliced strawberries, or combination
    1 cup sugar
    2 tablespoons instant tapioca
    ½ tsp. finely grated orange zest plus 2 to 4 tbs. orange juice
    pinch of salt
    Let stand 15 minutes, stirring occasionally.

    In a food processor, pulse ½ cup flour with 1 stick cubed butter
    just until crumbly. Add ½ cup brown sugar, 1 cup oats, and ½ tsp cinnamon (if desired) and mix with hands or pastry blender until coarse and crumbly. **

    Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity) Place on a rimmed baking sheet lined with parchment paper. Sprinkle with topping as desired.

    Or pour rhubarb mixture in a 7×11 glass pan or other ovenproof ceramic baking dish. Sprinkle with topping as desired.

    Bake until topping turns golden and juices are bubbling 30 to 35 minutes. Let cool 30 minutes. Serve with vanilla ice cream, yogurt, or whipped topping while still warm.

    *I used 1 cup rhubarb with 1 cup berries and ¼ to ½ cup sugar and remaining ingredients to make a crumble for two people.

    **depending on the fruit you have used, you could add any baking spice such as ginger, nutmeg, etc. You could also add finely chopped nuts for extra crunch and flavor. If you have leftover topping, store in ziplock bag in refrigerator ( I have stored up to 3 weeks )

  234. Debra Newhall says:

    Here is a recipe that I think looks amazing.

    I don’t think it would fit in my oven! Love your summer house fabric!

  235. Liz B says:

    wow, didnt know the toy tea sets came in tin! mine were always plastic. I am not a pie maker, but I have bought my share of them (grin). thanks for the give away! (mauh) Liz

  236. Laura says:

    i’d really like to see what happens with the teeth:) thanks for the chance to win

  237. Colleen M says:

    I like to think I make the best apple pie ever! I cheat with the crust and buy ready made. I think what makes it really good is tossing the apples with the sugar and spices before putting them in the crust, so every piece of apple is coated.

    sugar – 1/2 -3/4 cup depending on the tartness of the apples
    1 tsp cinnamon
    dash of cloves, ginger and nutmeg
    splash of lemon juice
    2 Tbsp flour

    Cover with top crust and brush with milk or water then sprinkle with sugar and bake. Just made on yesterday with fresh apples from the orchard – delish.

    Love the fabric, thanks for the opportunity to enter the drawing.

  238. Tracy DVR says:

    Love the freshness your DD brings to you designs! In recognition of the fact that stepping outside the box for combinations results in awesomness, I wanted to share this recipe for Bean Pie that I found…
    It never ceases to amaze me what we can find on the net. May have to add it to my Scout recipe collection, we try to surprise them with new recipies.

  239. Stephanie says:

    Here’s a link to a fabulous apple pie! And I just love the colors in your fabric give-away.

  240. susan says:

    Thank you for the project and the chance to win. Good luck with all the recipes!

  241. Pam says:

    This is one of my husband’s favorite pies-cranberry.

  242. Barbara says:

    My mom makes the absolute, hands down apple pie; the secret to it is her crust – it’s so delicious you would never even consider not woofing down all of it, and then licking the plate after. The secret is that she doesn’t handle the crust any more than she has to; turns out flaky every time!

  243. Emily R says:

    When I was a kid, we would go hiking up in the canyons by my house. Inevitably on the way home we would stop and get a peice of pie at this “diner” I LOVED IT!! After I got married, I tried to find a recipe for this pie because I loved it so and we are 3000+ miles from this diner. This recipe is the closest I found and my family loves it!!

  244. Debbie R. says:

    Nice to see a Canadian entry on the blog hop! I love to bake, but have always been afraid of making pie crust, so I go out to eat pie. This Thyme-Scented Apple Galette from epicurious is beautiful and delicious though.

  245. Nelle Frostad says:

    Hi Lily Ashbury,
    This is my award-winning apple pie recipe:

    Nelle Frostad’s Woo-Hoo Apple Pie

    4-5 large, tart apples, peeled, cored, sliced
    Place sliced apples into pie crust-lined pie plate
    Mix together: 1/8 tsp ginger
    3/4 tsp cinnamon
    1/4 tsp nutmeg
    1/8 tsp salt
    1 cup sugar
    1 TBS molasses
    2 TBS flour
    1 TBS lemon juice
    Pour spice/sugar mixture over apples in pie crust. Shake pie gently to evenly distribute mixture over apples. Place 3 TBS butter or margarine on top of apple/sugar mixture. Place top crust over apples, trim and seal edges. Bake at 425 degrees for 10 minutes, then reduce heat to 375 and bake an additional 45 minutes. Enjoy!

    You can also freeze this pie to bake later. Place pie in freezer bag or wrap well with aluminum foil. To bake: DO NOT THAW! Bake frozen pie at 375 degrees for 1 hour or until apples test done.

    Woo-Hoo Pie Crust

    2 cups flour
    1 tsp salt
    3/4 cup butter flavor Crisco
    4 to 5 TBS cold water

    Mix flour, salt and Crisco until crumbly. Add water and mix well. Roll out into desired size.
    Makes enough dough for one 2 crust 10″ pie.

    I hope you enjoy my recipe! Everyone that I’ve baked this recipe for has raved about it. Enjoy–and good luck at the pie contest!

    Nelle Frostad

  246. lisa says:

    I have never made apple pie, but a good friend and I are going to be making one when she comes to visit me. She insists that you have to put cheddar cheese on the top. She says it sounds grose but tastes SO GOOD. I am all for trying new things!

  247. Sherryl says:

    Okay, I haven’t made this pie, but I really really want to! If you try it out, let me know what you think! I’m told this pie is bursting with flavor, takes 15 minutes in the kitchen an is “very alkalizing to the body”. I’m not sure, but I think this is supposed to be a good thing?

    RAW LIME/AVOCADO PIE (really!)

    1 1/2 C shredded coconut
    3/4 C date pieces
    1 1/2 C walnuts
    1 tsp water (makes a moist crust)
    Put all ingredients in a food processor and blend.

    2 large or 3 small ripe avocados
    1/2 C coconut oil (this is a solid oil and comes in a jar) most likely only found at a health food store
    1/2 C agave nectar (similar to honey) also found a health food store
    1 banana
    1 C fresh squeezed lime juice (6 limes)
    Blend all ingredients in food processor until smooth.
    Cover and pour onto crust and chill for several hours before serving.

    Top with sliced kiwi fruit. You can slice a fresh strawberry for the center of the pie to give it great color!

  248. Andra says:

    Caramel Apple Pie open top with pecans!! I have never made it but a guy I work with has and it is good.

  249. Parthena Wollen says:

    Not much of a pie baker but if I did make pies this would be one of them.

  250. Sharon S says:

    My Mom’s no-fail blackberry pie. We always used the little wild blackberries found here in the Pacific Northwest. I recently used large blackberries from the Farmer’s Market.It was almost as delicious.
    Mom’s Blackberry Pie
    Crust- 2c flour & a pinch of salt,cut in 2/3 c shortening until crumbly. Add 2/3c (+ – depending on the weather) until a little sticky. Roll into 2 crusts.
    Mix 1 qt blackberries with 3/4c sugar,1tsp each cinnamon & nutmeg & 2 Tbl tapioca. Sprinkle top with cinnamon sugar & slit top. Bake at 425 degrees for 45 min. I usually use a 9″ pan.
    This has been a fun hop!

  251. Linda newman says:

    I’ve been using this apple pie recipe almost 10 years. It won the Good Morning America pie contest in 2001, and it’s really good, and even if you can’t make your own crust, you can “cheat” with the premade rollout crust or even a frozen crust. (there’s no crust on top, so no “disasters” of trying to layer the crust over the apples). I use tarter apples than the recipe, usually some Granny Smith or McIntosh. I also add a little nutmeg with the cinnamon, as I believe nutmeg is required for apple pies!
    Here’s the link to the recipe: “Crunchy Carmel Apple Pie”
    Good luck with your pie.
    I would love to win the fabric!

  252. I searched to find this recipe which closely resembles my favorite pumpkin pecan pie made with fresh, stewed pumpkin….delicious!,1737,157186-230207,00.html
    Izzy is adorable, I love that movie too, and thanks for the giveaway of your beautiful fabrics!

  253. Marilyn says:

    We still all love Cherry-o Cream cheese pie. 1 8 oz pkg cream cheese, i can sweetened and condensed milk, 1/3 cup lemon juice, 1 tsp vanilla – process until smooth. Pour into graham cracker crust. Top with cherry pie filling that has 1/2 tsp almond extract stirred in. Cool. Great with other fruit toppings.

  254. Juliana says:

    Sadly, no pie related content.
    I think I’m in love with the tea sets though.
    I think I ….I mean my daughter needs one or two of them.

  255. marcella says:

    Recently I was introduced to this very wicked peanut butter pie – but it was made with real whipping cream instead of the tub ‘o cream stuff and a chocolate cookie crust. Delish! Seems like your doughnut friend could probably inspire you with pie flavors :-) Doughnut pie must be possible, right?

  256. Carla G says:

    Here’s my craziest pie recipe… Tomato Pie… I know it sounds weird but it tastes really good!

    1 cup soda crackers, crushed (I use a whole sleeve)
    1/4 cup melted butter
    2/3 cup shredded cheddar cheese
    2-3 tomatoes, sliced
    oregano powder
    3 eggs, beaten
    1/2 cup milk

    Combine crackers & butter and push into a 9″ pie plate. Put 1/2 the cheese onto the crust. Layer tomatoes, seasoning with salt, pepper & oregano on each layer. Mix milk & eggs, pour over tomatoes. Add rest of cheese on top. Bake at 400F for 10 minutes, then 325F for 25-30 minutes. Let stand for 5 minutes to set after out of oven.

    Thanks for another great interview for the blog hop. And thanks for a chance to win some beautiful fabric! :)

  257. Beth T. says:

    Here is the link to an apple caramel pie I like:

    Reading the comments is fascinating and tempting! I have so many questions. What are the secret ingredients from the 1985 award winning pie? What are sultanas? Would my family eat tomato pie?

    Thanks for the giveaway and the great conversation starter.

  258. Shawn says:

    Love the tea set and your fabric.

  259. Kate says:

    Your Fair Food looked great. I think I’m hungry! Thanks for the chance to win some of your great fabric!

  260. liz says:

    Well, it’s not a pie recipe, but a pie crust recipe. I LOVE homemade pie crust, and Cook’s Illustrated has a delicious fool-proof one that uses vodka, of all things. But it works wonderfully!

  261. Mary Jo says:

    Here is a link for a WONDERFULLY delicious recipe!! Unbelievably good!!! Wish I had some right now!!!!

  262. I love pie. Apple, strawberry, chocolate, pecan, but lately have craved Blackberry Pie. This is a recipe that we’ve loved at my house.,1837,142162-236207,00.html

  263. Mandy M says:

    Here is our most fav recipe for a pie, I think its the only one we all can agree on here!

    Coconut Cream Pie

    1 pint Half and Half
    1 can (13.5oz) coconut milk
    3 egg yolks + 1 egg
    1 c white sugar
    1/4 c flour
    1/2 c corn starch
    1/4 t salt
    1 c flaked coconut (toasted or not)
    1 t vanilla flavoring
    1 t coconut flavoring
    1 deep dish pie crust baked (9″)
    1.5 cup of heavy whipping cream
    1/4 c XXX sugar

    1. In med saucepan, combine half and half, milk, eggs, sugar, flour, corn starch and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, stir in coconut and flavoring. Pour into cooled pie shells, refrigerate 2-4 hours or until firm.
    2. Top with whipped topping and remaining 1/4 c toasted coconut pie.
    3. To toast coconut, spread it onto an ungreased cookie sheet, bake in 350 degrees oven 5-7 min

    Very good even served as a pudding topped with the whipped topping.

  264. robin says:

    Here’s a recipe for raspberry/rhubarb pie (last one on the page – scroll down). Yummy!!

  265. jenni says:

    I have to say I do make pie, but am not that good at it. But, I have the best homemade ice cream recipe ever, that will top your pie perfectly! Just don’t tell my mom I shared it!
    Country Vanilla Ice Cream
    4 eggs well beaten
    2 1/2 cups sugar
    6 cups milk and half and half
    4 cups heavy cream
    1 1/2 TBLSP vanilla
    1/2 tsp salt
    Add sugar gradually tp beaten eggs, beating well after each addition. When mixture becomes very stiff, add remaining ingredients and mix thouroughly. Pour into gallon freezer. Freeze as directed. Be sure to let the ice cream “ripen” for the best flavor!

  266. Aggiequilter says:

    My family’s very FAV pie is a Texas recipe from Round Top, TX – (courtesy of Royer’s Cafe in Round Top)

    1 c ea sugar, brown sugar and flour
    2 lg eggs, slightly beaten
    3/4 c melted butter (unsalted)
    1/2 c ea chopped walnuts OR pecans and chocolate chips
    1 10 in deep dish pie shell

    Mix sugars and flour; stir in eggs and butter, blend well. Fold in nuts and choc chips. Spread in crust and bake 55-70 min at 325 til knife inserted in center comes out clean. ENJOY !! The pie freezes very well too, if anyone will LET you !!

    Thanks for the giveaway, would love to win your beautiful fabrics ! Happy Fall !!

  267. Angela says:

    The pastry:
    The pie:
    You will be a winner with these recipes! Martha’s crust is so easy, so tasty, and a no-fail!
    Good luck! Thanks for the freebie and a chance to win!

  268. Ada Shave says:

    I don’t make pie, because I got to watch the fats.
    But I do love your vintage tea set.
    thanks for the pattern. The trees are just starting to turn colour. and I jsut love the reds.
    Happy Quilting

  269. Maryellen M says:

    Great blog post, and loved your finds!
    I love Toll House Pie (extra chocolate chips, and I use pecans instead of walnuts) but also love this pie. It has fresh peaches. I love it best with white peaches and vanilla ice cream. Have fun trying all the recipes!

  270. Mary from Coopersville says:

    I love this fabric!

  271. Erin says:

    I’m sorry I have never made an apple pie. Other than a pumpkin pie with store bought refrigerator crust, I have never made any kind of pie. All these recipes are making me want to try. I hope you find a good one.

  272. leanne says:

    my recipe is for a gorgeous high rise apple pie from the Australian Women’s Weekly – they have the best recipes – – would love to win a layer cake of your gorgeous fabric – Sherri McConnell from A Quilting Life has selected your Summer House range for the blogger’s choice fat quarter club through Fat Quarter Shop for this month so it should be arriving in my mail box any day now – yay

  273. Deb says: We just had this delicious pie tonight at my sister’s house. Just yummy.

  274. Allison says:

    Hi! I don’t know if this counts- but here is a link to Kristan’s Turtle Pie. Her blog is Confessions of a Cookbook Queen and she and her blog are the best thing since chocolate!

    Thank you so much for the giveaway! Your blog and designs rock!!!

  275. Shannon says:

    We love pumpkin pie!! This is a good recipe. Your fabric is so pretty. Thank you for the give away.

  276. Robin Love Lehr says:

    My pie recipe involves grabbing my keys and heading to a local bakery. My mom makes wonderful pies, but I guess that trait skipped a generation. HaHa

  277. Beth J. Beal says:

    What a great idea that cutlery roll is! And that pie is so scrumptious! I made a rhubarb pie this past spring that was so perfect, it didn’t last 24 hours!

  278. Pam Davis says:

    Thank you, I enjoy your post on Moda fair. Thank you for a chance to win this beautiful fabric
    My favorite Pie recipe:
    Strawberry Pizza

  279. MoeWest says:

    Super Peach Pie

    5 large ripe peaches (or 7-8 medium sized ones)
    1 cup sugar
    3 Tbsp corn starch
    1/2 cup water
    1/2 tsp almond flavoring
    2 Tbsp butter
    1 pre-baked 8 inch pie shell

    Peel and slice 3 of the large peaches and place them into a cooked 8 inch pie shell. Set aside. Peel, slice and mash the other 2 large peaches and place them into a medium saucepan. Add the sugar and mix. Combine the corn starch and water in a separate bowl and then add to the saucepan. Combine well over medium heat and cook for about 5 minutes until it boils and thickens. Remove from heat and add the almond flavoring and butter. Mix well and pour over fresh peaches in pie shell. Place pie in the fridge until completely chilled. Serve with whipped cream.

  280. nrnoodle says:

    I made this pie last Thanksgiving and it made me want to cry it was so good. I really enjoy all the great recipes the pioneer women shares. If you don;t read her blog you should drop by and take a look.

  281. Eva says:

    Aqui te dejo el link a la receta de tarta de manzana que más nos gusta en casa ….. ¡es deliciosa!
    Muchas gracias por el sorteo.

  282. Jessy. says:
    Here is my recipe! Mmmm delicius, I hope to try and like you!!
    Thanks for de giveaway!

  283. Joa says:

    I love peach pie and MoeWest’s recipie sounds like a winner. Thanks for the opportunity to enter your giveaway.

  284. Kerry says:

    I love Apple Pie, here’s a link to one of my favourites. Simple but delicious.
    Thanks for the chance of winning your wonderful give-away.

  285. Amy says:

    I used this recipe for the filling – and then I put a dutch crumb topping on it. My husband said it was the best pie he ever ate (and I’m not a pie baker by any means…)

    Love, love Summerhouse!

  286. amy dame says:

    your pictures are gorgeous! i haven’t been to granville island in forever (parking stresses me out!), but i really really need to go soon! mmm, i can taste the donuts!

    i’ve only ever made a pie once in my life, honestly. i had a bunch of cherries from the okanogan that were getting overripe, so i googled for cherry pie recipes and picked the simplest one, and made up little tarts. i was pretty proud of myself, even if i did buy the tart shells pre-made! my favourite pie is lemon meringue, and one day i’m determined to make that!

  287. Sherry Ferber says:

    I must have gained 10 pounds just reading the recipes. We always go to Sam’s Club or Costco for our apple pie. Thanks for the chance to win some of your lovely fabrics.

  288. katie paxton says: I love a traditional apple pie like my Grandma used to make.

  289. Logan says:

    Love the new line! I would share my apple pie recipe but its secret…..really even I don’t know what it is untill I start throwing things together!

  290. Annmarie says:

    Great country fair post. Thanks.
    Here is a blog site that has alot of wacky pie recipes:

  291. Jess says:

    Oh thanks so much for the chance to win!

    Who can go past chocolate? Not me – this is a link to THE MOST delicious chocolate pie EVER:

  292. Christine says:

    My favorite pumpkin pie is the recipe on the Libby pumpkin can.

  293. Woolie says:

    I love Granville Island!!!! my mom sailed from the San Juans to Alaska many times and I witnessed first hand the desire to be on the open water. She was 81 years old this year and passed away while sailing in a sailboat race! Living one’s dreams was mentored for me first hand! You will own a motor yacht!

  294. Staci says:

    I love the colors in your new fabric line, it is beautfiul. Gorgeous photos on this post! Those little tin cup and saucers? I had some of those when I was a kid. My mom got them at a garage sale. Wish I still had them now!!
    Cutlery tote is very clever! thanks for sharing the pattern with us!

  295. DeAnn Oliekan says:

    Fun Blog!!! I love to bake- but honestly with my crazy quilting schedule and trying to stay on a diet- my favorite pie is Marie Callendars!!!! Especially when they have their sales!!!

  296. Joanne says:

    I have been to Vancouver once and absolutely loved Granville Island!
    I don’t have a pie recipe to share (since I am not likely to make a pie), but these are my favorite pecans bars (similar enough to pie for me) –

  297. I love Summer House! It is so pretty!

  298. Holly Tolman says:

    Sorry, no recipes from me, but I’ve always wanted to make a mock apple pie, just to see what it tasted like and if you could really tell that there weren’t any apples in it. I hope that whatever you make, you have a lot of fun doing it and it turns out great.

  299. Stephanie Hicks says:

    Here’s a great recipe: Easy Skillet Apple Pie

    Thanks for a chance to win!

  300. Lacey says:

    I had never visited your blog before and will have to make sure I mark it down to check on a regular basis! I loved it :) I also really like your project idea..thanks for sharing it!

    I LOVE (and spend WAAAY too much time) on the Pioneer Woman website looking at all of the fabulous recipes and have found her dreamy apple pie recipe to be “dreamy” like the name says :)

    Thanks for the chance to win some of your beautiful Summer House fabrics!

  301. Lil says:

    one of my faves is this one
    can’t wait to get fresh cranberries soon

    maybe this is the ticket for some of your georgous fabrics

  302. Deb S. says:

    Love the tin tea sets. I need to come her more often – love your blog.

    Deb S.

  303. amberca says:

    wow, love your blog!! One of my favorite pies is this one It is delicious!!! Your fabric is to die for…love!

  304. Nancy says:

    Great fabrics! Peach pie is my specialty. Here’s a link to one… not mine though.

  305. Sandy parsons says:

    HI! I love your beautiful fabrics, and your little dog must have nine lives!
    A lovely open pie filling I use :-
    dissolve 1 packet of lemon jelly crystals, and 1 teaspoon of gelatine in one cup of boiling water, then stir in 1/3 cup lemon juice. Allow to cool until room temperature. Then stir in a tin of sweetened condensed milk, a large tin of fruit salad (that has been well drained) and pulp of 2 passionfruit.
    Stir until combined then pour into a sweet pastry pie shell and chill until set. top with whipped cream and passionfruit. This is so delicious! :)

  306. Janell Bradley says:

    LOVE, Love the little tin tea sets!! Can see where you get your inspiration! Here’s a fav recipe of mine, for french silk pie! I’d love to win your fabric as I am new to your designs!

  307. Lorraine Isaac says:

    I don’t really have a favourite, but my Mum always made a good one, I should have payed attention when she was making it Lorraine

  308. Sallie says:

    This is the easiest and best crust!
    1/2 c. oil (scant)
    1/4 c. milk
    1 1/2 c. flour
    1/2 t. salt
    Put oil and milk in small bowl. Add flour and salt. Mix with fork until it all comes together in a ball. Pat into 9″ pie plate. Bake at 350, 10 – 15 minutes, as needed. Watch it. It will be thin on the bootom.
    I usually use 2 cans of cherry pie filling for the filling.
    Thanks for the giveaway!

  309. THANKS for the fun!! I LOVED your BLOG POST!!
    I have two recipes to share!! =)
    One is a:

    1 crust (homemade or pre made)
    2 cups cut up rhubarb (not frozen)
    3 eggs
    1/2 cup half and half
    1 cup sugar
    2 tbsp. all-purpose flour
    1/2 tsp. salt
    1/4 tsp. cinnamon
    3 egg whites
    1/4 tsp. cream of tartar
    1/2 tsp. vanilla bean paste
    6 tbsp. sugar
    Heat oven to 400 degrees F. Place rhubarb in crust lined pan. In a small bowl beat egg yolks until thick and lemon colored. Stir in half and half. Add all remaining filling ingredients. blend well. Pour egg mixture over rhubarb in pan. Bake at 4oo degrees F for 10 min. Reduce heat to 350 degrees F and bake for 40 min.
    In samll deep bowl mix egg whites wit cream of tartar and vanilla bean paste and beat at medium speed until soft peaks form. Add 6 tbsp. sugar 1 tbsp at a time beating at high speed until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling spread to edges of the crust to seal well and prevent shrinkage. Bake at 350 degrees F for 15-20 min. cool 1 hour. Store leftovers in the refigerator.

    Next I have a:

    I make this on Cold Days and it can be taken to work and cooked in the microwave!! =)
    You need I Large Coffee Mug (microwave safe)
    1 apple cut into small bite sized pieces
    20 red hot cinnamon candies
    1 tsp. lemon juice
    2 tsp. butter or margarine
    3 tbsp. quick rolled oats
    1 tbsp.flour
    1 tbsp. brown sugar
    3 tbsp. water
    sprinkle of cinnamon and or nutmeg (if desired)
    Layer this all into your mug. Microwave for 3 min. mixing as needed.
    This is the yummiest pie in a mug you’ll ever try!!
    This is also fun to make with your kids on a snow day as they can add everything that they want and watch it bake. Each one will have a SPECIAL HOMEMADE PIE!! =)

  310. Marcia K says: chocolate.. go figure! I love me some chocolate!

  311. Kathy says:

    Here’s a link to a five star peach pie recipe that ROCKS — and it’s from Mama Thorton!
    Thanks for the chance to win your awesome giveaway. I’d love the layer cake for the trade of my favorite peach pie recipe.

  312. Oh pie, how I love thee. I couldn’t even begin to pick just one pie. My husband loves Apple pie, Pumpkin pie and Pecan pie… and I adore Lemon Meringue pie.. but I’ve been meaning to try making a Grasshopper pie after reading about it in one of my Nigella Lawson cookbooks (her video is here: )..

    And speaking of things that I LOVE… your Summer House fabric is on my wishlist atm, so winning some would be even BETTER THAN PIE!


  313. Deborah in Atlanta says:

    That was so interesting reading your questions and answers. I just love getting to know people that way, so thank you for taking the time to share your life with us. Now…as far as a favorite apple pie recipe – nope, don’t have one. But I love candy apples, yet they’re so messy to make, but what about these??? Yep, they’re awesome and as the title says, you eat them with a fork! EEK!

  314. Diane says:

    my favorite apple recipe is these are soooo delicious & easy too. Thanks!

  315. I love pumpkin pie, but I’ve never actually tried to make it!

  316. kimberlee says:

    My favorite pie and everyone always asks for it.

  317. So this is the best Pecan Pie recipie ever!! And I know because I tried tons before finding this one. It sets up perfect every time and is so creamy and delicious :)

    1 pie crust
    2 tbsp chopped nuts (optional, goes in pie crust)
    3 eggs
    1 cup sugar
    ½ tsp salt
    2 tbsp butter, melted
    ½ cup dark corn syrup
    ½ cup heavy whipping cream
    1 tsp vanilla
    ¼ cup brandy (optional)
    1 cup pecan halves

    Heat oven to 375ºF. In a small mixer bowl, beat eggs, sugar, salt, butter, syrup, and cream. Stir in vanilla, brandy and pecans.

    Pour into pastry-lined pie pan, Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Cool. Makes 10-12 servings. Serve with ice cream or whipped cream.

  318. Lisa in Alberta says:

    Pie can seem like a huge committment, but it really doesn’t have to be. I have a simple recipe that makes two crusts. From there, you can simply dice any fruit and let it set with some sugar, thicken the juices with a little flour or cornstarch, and there you have it. At our house we prefer a crisp our selves. Here’s my famous Amos recipe:

    1/2 cup each of flour, butter, brown sugar, and oats. Now the variations for this are MANY. I’ve sometimes doubled everything except the butter and that works fine. I often go a little shy on the sugar and thats great. I’ll use multigrain flour, or old fashioned oats. Anything you have is fine.

    For the fruit, you can a pie filling from the can, or cut up fresh fruit, or frozen fruit. If it has juice or if it doesn’t simply affects how dry or juicy your crisp will be. I’ve been known to simply throw saskatoon berries in dry. The end result is a little drier but add a scoop of icecream or whipped cream and Voila! you’ve preserved the flavor of the fruit without all the extra sugar!

  319. Mimi says:

    I am a terrible pie dough maker, so I need to use an already-made pie crust! Here is a link to an easy and delish apple pie recipe… I think the Granny Smith apples make it the best:

  320. Vee R says:

    Beautiful fabrics. I can eat good pies. Making them, havent tried yet. Thanks for a chance to win such beautiful fabrics.

  321. I have a stack of your Summer House fabric sitting in my studio. It is incredible, one of my favorite collections of the year. Well done!
    As for pie, my favorite seems to change with the seasons. The pie I made most recently was this raspberry peach pie and my family devoured it. So yummy!
    Thanks so much, and enjoy!

  322. Kay in MN says:

    The vintage children’s dishes reminded me of the dishes my sister and I used to play ‘house’ with in our playhouse. Apple Pie Recipe: Follow any of the standard apple recipes….Then add one cup of caramel sauce into the mixture of apples and other ingredients, plus a handful of pecans. Mmmmm, this is so delicious.

  323. Dawn says:

    You have a lovely blog and I will enjoy coming back to discover all that is here. I don’t have a link to my pie recipe but I would love to email it to you. I’ve never entered it in a fair or won any prizes but i get ohs and ahs when I make it during the holidays. My grown son always has me make him a pie all his own!! Ans he won’t share it!
    Thanks for a chance at the giveaway!

  324. Kris says:

    Here are links to a whole bunch of state fair winning pie recipes…I thought quite appropriate for this fair hop. LOL. Delicious.

    Thanks for the chance to win some of your beautiful fabric.

  325. My wacky pie isn’t all that wacky but it isn’t a sweet pie. It is shepherd’s pie and it is super easy! Brown 1 lb lean hamburger with a little salt and pepper and place a casserole dish. Add 2 cups thawed frozen green beans and 1 can cream of mushroom and 1/2 cup milk mixing well with hamburger. Spread about 2 cups mashed pototes over the top and sprinkle with a grated sharp cheddar cheese. Bake at 350 until potatoes are slightly browned and cheese is melted. YUMMY!

  326. Debbie says:

    I dont actually make pie and dont have a recipe to go with it… :(

    My favourite pie is Cherry, or apple, or maybe strawberry rhubarb

    I have a pie recipe.

    Its a really easy and YUMMY strawberry pie! perfect for summer. I find that the filling makes 2 pie crusts full enough though. although all the filling in one is fun!

  327. KrisD says:

    How about Sour Cream Pear pie? This isn’t the recipe I use but it IS a link to an online recipe:

    My recipe uses fresh pears, of course. If you’re going to back something from scratch, fresh is ALWAYS best.

    I hope Sandy wins the pie baking contest! And I hope I win the giveaway!

  328. Fleurette says:

    Mmn, I love that first photo, the berries look so juicy. Thank you for the lovely pattern.

  329. oh, those donuts look ever so yummy.

    for some reason I can get the download on your pdf file for your cutlery tote. i’ve tried many times. It gets half way done and times out. bummer.

    ABreading4fun [at] gmail [dot] com

  330. Bev C says:


    Thanks for the memories, I remember having tin teacups as a child. For a truly easy lemon pie recipe you must try this one I have on my blog.

    Thank you for the chance to win some beautiful fabric and hope you try the recipe. Let me know if you do.
    Happy days.

  331. Linda V says:

    My hubby’s favorite pie is BUTTERSCOTCH Pie that his mom used to make. I had never heard of it before and now, I have since taken over the recipe and make it at least on my husband birthday and at Christmas. It is super simple and if you want to make it even easier, buy the Jello butterscotch pudding and make it extra thick and pour into a pre-baked or graham cracker pie crust and chill well. You can put some whipped cream on top to serve. Here is a link to the recipe:,2237,155180-232201,00.html

  332. Nancy in IN says:

    Apple things like turnovers
    Cut a pie crust in four parts. In the middle of each part, add peeled apple cut small and mixed with brown sugar, flour, cinnamon, and raisins. Fold the pie dough over the apple in each section and mash together. Bake at 375 degrees for about 22 minutes. Serve with whipped cream.
    I use 2 store bought crusts and 2 apples.
    We all love

  333. Becky says:

    It’s called Chocolate Pie Delite:
    Frozen pie crust, instant chocolate pudding and cool whip…yum yum!

  334. Jackie says:

    My favorite pie recipe is Corn Flakes pie, just like a coconut pie, omit the coconut and add a cup of crushed corn flakes (measure the corn flakes , one cup, then smash them). It’s a wonderful pie…
    Hope to be a lucky winner!

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