Old fashioned vinegar pie

Old fashioned vinegar pie is a depression-era recipe that uses a bit of creativity to turn pantry staples into something delicious. 

Eggnog pudding pie

A cool and creamy eggnog pie is perfect for a holiday time dessert for the eggnog fans out there.

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I think this will be my last pie post of 2015.... meaning that I only made it to 15 pies, not my goal of 25. It was a lofty goal to be sure, but for whatever reason I thought I'd be able to do it! But, 15 is still a respectable amount and I'll be continuing to post pies in the future, of course. 

My pie making (and crust making) skills have definitely improved through the year. Eggnog pie was high on my list for the holidyas. We always enjoy eggnog, and putting it in a pie seemed like a great idea to me! 

This pie is super easy because it uses a pudding mix in the filling. While I often make the filling all from scratch, this time of year I'm a big fan of some help and shortcuts in the kitchen. 

This recipe uses a homemade graham cracker crust, but you can use a store bought one to save more time if you prefer. 

So if you and your family enjoy eggnog, this is a nice holiday dessert for you!

Shoofly pie

Shoofly pie is a rich molasses pie with a crumb topping and spices. It makes a unique addition to your Thanksgiving and winter holiday dessert tables. 

Chicken and biscuit skillet pie

What's better on a snowy winter evening than a pot pie full of chicken, gravy, and lots of vegetables? How about one with a biscuit crust? Yes, it's awesome. Talk about comfort food! 

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This pot pie is a delicious way to warm up and get a hearty meal after a long day playing outside. While I do love a pot pie in a regular crust, the leftovers tend to get soggy and I don't like that. Plus, I love biscuits. I mean, who doesn't, right? But to have a buttery biscuit layer that is firm on the top and fluffy and soft underneath is a special addition to any pot pie.

The filling is my own, but I used this recipe for the biscuit topping. And speaking of the filling, don't feel limited here - you can swap in and out your preferred vegetables or even change it to turkey. I used carrots, potato, peas, and sweet corn - but you can use green beans, parsnips, turnips, whatever vegetables you enjoy! This recipe will feed about four people.