Tag Archives: Pie

Mom’s Blackberry Pie

Name: Micha Heilman
Class Year: 2019
Country of Residence: The Netherlands

Why is this recipe great? What’s its backstory? 

This is the blackberry pie that I grew up eating, made lovingly by my mom, and it is a recipe she has been baking since she was 12 years old! Each summer my mom and I would go out to the berry farms in Oregon close to where we lived and pick strawberries, blueberries, blackberries, marionberries, tayberries, and currents. We would then make a mixture of jams and “pie units” as my mom liked to call it when she would freeze 5 cup bags of berries to make into pie. This was the summer haul that lasted us throughout the winter, ensuring we could eat delicious pies and jams year round. I love this recipe because it is simple to make and absolutely delicious.

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Lone Star Pecan, Pumpkin, & Bourbon Pie

Name: Virginia Ross
Class Year: 1966
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

Autumn and winter holiday dinners feature a pie made of pumpkins or pecans, but our family favourite uses both ingredients. Pecans, which are abundant locally, come in a variety of shapes, sizes, and tastes – all delicious.

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Apple Pie

Name: Lauren Leese
Class Year: 2023
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

My dad has been practicing his cooking during quarantine, and he showed me this amazing apple pie recipe that I decided to bake for our Christmas dinner. My family was split across two continents this holiday season due to pandemic travel restrictions, but we were still able to meet over Zoom to have dinner together, and we tried to outdo each other in terms of food. Personally, I think my dad and I easily won the dessert round with this recipe!

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Rhubarb Berry Crumble

Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland

Why is this recipe great? What’s its backstory? 

This recipe is great because it is the essence of a spring time treat for our family. We have adapted it over time with adding in a variety of berries with the rhubarb filling. We experiment also instead of the white sugar substituting homemade strawberry sirup (sirop de fraise) as is typical to use in Suisse Romande to flavor drinks.  We can never get enough of this and rarely have leftovers.  I brought this dessert many times to the children’s potluck events and took home an empty baking dish every time!

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Dutch Alpe d’HuZes Apple-Oat-Pie

Name: Mieke Kamps
Class Year: 1978
Country of Residence: the Netherlands

Why is this recipe great? What’s its backstory? 

My former neighbor Alletta used to make this delicious pie for birthdays. She gave me her recipe and I continued to make it for the Dutch Alpe d’HuZes beat-cancer-cycling-training of some women friends of mine. In order to raise money for cancer research every year some 5000 Dutch people go to the French Alpe-d’Huez mountain to cycle it up and down once, twice, three, four, five or ultimately six times in one day! The Dutch word for six is “zes” hence they call the event ‘Alpe d’HuZes’, in short ‘AD6’. Since the start of the Alpe d’HuZes-event in 2005 the Dutch cancer society; KWF has received some 10-12 million euros every year from Alpe d’HuZes!!!  So, go for it!

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Clafoutis (Baked cherry custard)

Name: Paula Sullivan Souloumiac
Class Year: 1980
Country of Residence: France

Why is this recipe great? What’s its backstory? 

Growing up in New Hampshire, much of our summer fruit was shipped up from warmer climates boasting shorter winters. This included cherries, which, back then, were rare, expensive, and delicious. I remember my mom coming home from the grocery store with a bag of cherries. She would divide them into three bowls: one for my brother, one for my sister and one for me. My love for cherries started there.

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Maple Syrup Sweetness Overload Pie

Name: Anita Pion Selec
Class Year: 1988
Country of Residence: Bosnia Herzegovina

Why is this recipe great? What’s its backstory? 

This pie is known as “sugar pie” to French-Canadians and it gives baklava a run for its money with sweetness!  This recipe has been in my family for over a hundred years.  There are many versions of this made in French-Canadian homes.  This is the simplest and the sweetest.

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Engadiner Nut Pie

Name: Patricia Simon
Class Year: 1968
Country of Residence: Germany

Why is this recipe great? What’s its backstory? 

I first had this in the Engadin (Switzerland) about 40-50 years ago, and I thought I was in heaven. But it didn’t occur to me for decades to try to make it myself. A few years ago I found a recipe in a magazine and, being a MHC alum, thought “why not?”. The rest is history (and hips).

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