I haven't tried any of the pies on this page, but they all seem interesting.
I found these recipes at FoodNetwork.com, unless noted otherwise. The site rated the following recipes at easy and intermediate levels of difficulty.
Check out this link if you want to see recipes for savory pies (some of which are definitely unusual.)
Sweet Green Tomato Pie with Sweet Pie Crust
- 1 basic sweet, flaky pie crust
- 3/4 cup packed light brown sugar
- 1/2 cup plus 1/2 teaspoon granulated sugar
- 6 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon finely ground white pepper
- 4 cups finely chopped green tomatoes
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter, cut into pieces
- 2 teaspoons heavy cream
- Preheat the oven to 425 degrees F.
- Make the pie crust and let rest in the refrigerator for at least 30 minutes.
- Divide the dough in half. Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within 1/2-inch of the outer rim.
- In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and pepper.
- Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared piecrust.
- Add the tomatoes and lemon juice to the bowl with the remaining flour mixture and toss to coat. Spoon the tomato mixture into the pie shell, and dot with the butter.
- Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and tuck the overlapping crusts into the pan, forming a thick edge.
- Crimp the edges to seal and cut small 1/2-inch long vents in a decorative pattern along the top crust.
- With a pastry brush, brush the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon of sugar.
- Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes.
- Remove from the oven and cool on a wire rack for at least 1 hour before serving.
- Serve warm or at room temperature.
- 3 cups chopped fresh, seeded papaya
- 1 tablespoon lime juice
- 1 cup sugar
- 1/2 cup pineapple juice
- 1/2 cup orange juice
- 1/3 cup cornstarch
- 1/3 cup water
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- 1 tablespoon butter
- Shortbread Crust
- 1/2 cup lightly toasted sweetened coconut flakes
- 6 slices lime
- 1.5 cups heavy cream
- 4.5 teaspoons confectioner's sugar
- 4.5 teaspoons coconut-flavored rum
- In a bowl, combine the papaya and lime juice.
- In a small saucepan, combine the sugar, pineapple juice, and orange juice and bring to a boil.
- Reduce the heat and simmer, stirring, until the sugar dissolves.
- Add the marinated papaya and simmer until tender, about 7 minutes.
- With a slotted spoon, transfer the papaya to a bowl and set aside.
- In a small bowl, combine the cornstarch and water, stirring to dissolve. Add to the simmering juices and whisk. Add the lime and orange zests, and cook over low heat whisking until the mixture thickens, stirring occasionally.
- Remove from the heat and add the papaya. Add the butter and stir until melted. Let cool. Pour into the prebaked shell. Refrigerate until set, about 2 hours.
- In a medium bowl, whip the cream and sugar until soft peaks form. Add the rum and whip until stiff peaks form, being careful not to overwhip. Top with whipped cream and sprinkle with the toasted coconut.
Roasted Rhubarb and Raspberry Pie
This recipe uses phyllo dough instead of traditional pie dough.
- 4 (15 to 18-inch long) stalks rhubarb, trimmed and washed
- half-pint raspberries, plus 1 half-pint
- 1/4 cup orange juice
- 1/2 vanilla bean, split and scraped
- 1/4 cup sugar
- 1 teaspoon cornstarch
For the crust:
- 4 phyllo sheets
- 4 tablespoons (1 stick) unsalted butter, melted
- 6 tablespoons sugar
- Powdered sugar, for garnish
- Preheat oven to 375 degrees F.
- Split any larger stalks of rhubarb in half. Cut the rhubarb into 1/2-inch slices and place in a mixing bowl.
- Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well.
- Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through. Lower oven temperature to 350 degrees F.
- Line a large sheet pan with parchment paper. Place 8 (4-inch) flan rings on the pan. Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a slightly damp towel.
- Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring. Repeat with the remaining pieces.
- Bake 10 to 12 minutes, until the phyllo is golden brown. Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight.
- If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo.
- Or let cool and reheat the filling up in a microwave and fold in the whole raspberries. Sprinkle tops of the dessert with powdered sugar.