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Seasonal produce is available for your family and also supports local agriculture. Search our recipe database to find tasty meal recipes provided by farmers and locals.Recipes for Pies:
| Search results | Serves | Main Ingredients |
|---|---|---|
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Apple-Raspberry Pie
Apple Annie's Orchard |
0 | |
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Arizona Sunshine Lemon Pie
By Jan D'Atri |
0 | |
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Chocolate Pie
Ree Drummond, The Pioneer Woman |
10 | |
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Farmer's Mud Pie
Marilyn Douglas, originally appeared in the "Bale of Treasures" Cookbook |
0 | |
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Grandma Gertie's Pumpkin Pie
Brett Hickman, Hickman's Family Farms |
6 | |
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Grandma Howard's Apple Pie
Lucille Howard |
6 | |
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Grandma Nell Hickman's Christmas Pie
Grandma Nell Hickman, Hickman Family Farms |
0 | |
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Greek Cheese Pie
Black Mesa Ranch in Snowflake, AZ |
4 | |
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Pumpkin Cream Pie
Ree Drummond, The Pioneer Woman |
8 | |
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Raspberry Cream Pie
Ree Drummond, The Pioneer Woman |
12 | |
|
Raw Pumpkin Pie
Angela C Torrence, Former ASU Nutrition Student |
0 | |
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Strawberry Cheese Pie
Black Mesa Ranch in Snowflake, AZ |
0 | |
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Tamale Pie
Peggy Jo Goodfellow, AZFB Staff |
4 | |
|
Thanksgiving Dinner: Pecan Pie Tart
Jessica Merchant |
8 |
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Featured Recipe
Citrus Scallops
Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet and drain excess oil. Stir in the white wine, scraping up the browned bit from the bottom of the skillet. Mix the onion, green bell peppers, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatos, lemon juice and lemon zest. Continue cooking about 1 minute and the mix iin the butter until melted. Cook and stir until the liquid has reduced by the desired amount, return the scallops to the skillet and cook just until heated through.
