Few desserts capture the spirit of the season quite like apple pie — and this one truly lives up to its name. The Ultimate Apple Pie, shared by Catherine Barr, Executive Director of the Monterey Bay Certified Farmers Markets, has become a local legend. Catherine has taken home more blue ribbons from the county fair...Read More

These Old-Fashioned Apricot Hand Pies are the very definition of homespun comfort — crisp, flaky pastry wrapped around a golden, jammy fruit filling. Made with dried apricots simmered in sugar and butter until rich and fragrant, they’re perfect for summer picnics, bake sales, or afternoon tea. Easy to pack, easy to share, and impossible to...Read More

It was impossible to decide whether to buy nectarines or peaches at the Farmers Market several weeks ago, as both were so incredibly sweet, juicy, and flavorful. So I bought some of each, and made a fabulous pie with them! Nectarines have a little more natural acidity than peaches, whereas ripe peaches are full-on sweet....Read More

This treasured Shelly Family Rhubarb Pie comes from the family of Catherine Barr, Executive Director of the Monterey Bay Certified Farmers Markets. Passed down through generations, it’s a recipe that captures the warmth and nostalgia of home baking — a perfect balance of tart, juicy rhubarb wrapped in a buttery, flaky crust. The filling is...Read More

This classic apple streusel pie combines the comforting flavors of tart apples, currants, warm spices, and a buttery crumble topping in one irresistible dessert. Layers of tender, spiced apples bake beneath a golden brown streusel, while a delicate lemon glaze adds a bright finishing touch. The mix of textures — flaky crust, soft fruit, and...Read More

Dutch Apple Pie is a cozy, rustic dessert beloved for its spiced apple filling and buttery streusel topping. Unlike the traditional double-crust version, this pie pairs a flaky bottom crust with a crunchy oat streusel, offering a satisfying contrast of textures. This award-winning version—baked by April Kofler, who won second place at the 2010 Annual...Read More

Nothing says autumn quite like pumpkin pie. This classic recipe uses fresh pumpkin purée, warm spices, and a silky custard filling for a dessert that’s rich yet balanced. Baking it from scratch—rather than using canned pumpkin—adds a fresher, brighter flavor, and blending the filling ensures a perfectly smooth texture. Serve with a dollop of whipped...Read More

This caramel apple pie layers tender, tart Granny Smith apples with rich caramel, a buttery crumble topping, and a flaky crust. It’s a festive dessert that tastes even better when made a day ahead, making it ideal for holidays and gatherings. The caramels add a decadent twist—cut them with kitchen scissors (or a sharp knife)...Read More

This blackberry pie is a true celebration of summer fruit—and it comes with bragging rights. Winner of second place at our Pie Baking Contest, it’s everything a classic pie should be: a buttery, flaky crust encasing a juicy blackberry filling that’s just sweet enough to let the fruit shine. Whether baked for a holiday gathering,...Read More

This chocolate silk pie is a luscious, no-bake dessert with a silky-smooth filling that no one will guess is made from tofu. Rich melted chocolate blends with liqueur and vanilla to create a decadent mousse-like texture, while the tofu provides body and creaminess without any dairy. It’s elegant enough for a dinner party, simple enough...Read More