Click here for information regarding the 2020 Pinedale Bazaar


Pinedale’s fall bazaar is a favorite place for many to pick up their holiday pies.  Why?  Because of the unique flavors and homemade touch!  This is what makes Pinedale’s pies more appealing than store-bought pies.  And our pie sales are a huge fundraiser for Pinedale!  If you’ve volunteered to contribute pies this year, here are some helpful tips and links to get you started:


Don’t be afraid to make your own delicious, buttery, flaky pie crust! Check out the link below for a great recipe, and remember that lots of pies go great in graham cracker crusts as well!


Make sure to put your pie in a DISPOSABLE pie tin, or in a dish you don’t mind giving away!  Cover your pie with CLEAR plastic wrap (not press-and-seal, please).  All pies must be LABELED with their flavor or variety, and feel free to include a recipe card or list of ingredients! Pies should be dropped off at the school on Friday before the Bazaar, between 7:30am and 8:30am or after school until 4:30pm.  We have very limited options for refrigeration, so please consider making pies that do not need to be chilled.  Thank you!


The most popular kinds of pie sold are fruit, berry, pecan, raisin, and other more “unusual” varieties.  There is very limited space for chilled pies, so we prefer pies that don’t require refrigeration.   Try using fresh and frozen fruit and berries instead of canned!  You can also add a teaspoon of vanilla and a dash of cinnamon to your fruit for improved flavor!


We are getting more requests for GLUTEN-FREE pies!  Check out this website for some gluten-free ideas:


To find other good pie recipes, search, where you’ll see them ranked, reviewed and included with baking tips and suggestions.


The following are some easy recipes for the more common and popular pies:


Easy Rhubarb Pie

4 cups chopped rhubarb

1 1/3 cups white sugar

6 tablespoons all-purpose flour

1 tablespoon butter

1 9″ double crust pie pastry


Preheat oven to 450 degrees.  Combine sugar and flour.  Sprinkle 1/4 of it over pastry in pie plate.  Heap rhubarb over this mixture.  Sprinkle with remaining sugar and flour.  Dot with small pieces of butter.  Top with second pie pastry.  Place pie on lowest rack in oven and bake for 15 minutes.  Reduce temperature to 350 degrees and continue baking for another 40-45 minutes.  Serve warm or cold.


Easy Peach Pie

10 fresh peaches, pitted and sliced

1/3 cup all-purpose flour

1 cup white sugar

1/4 cup butter

1 9″ double crust pie pastry


Preheat oven to 350 degrees.  Mix flour, sugar and butter into crumb stage.  Place one crust in bottom of pie plate and make a layer of peaches.  Sprinkle crumb mixture over peaches.  Add another layer of peaches, then another layer of crumb mixture, until peaches and crumbs are all used.  Top with second pie pastry, or cut pastry into strips and layer in a lattice style.  Bake for 45 minutes, or until crust is golden brown.


Three-Berry Pie

1 cup fresh or frozen strawberries, halved

2 cups fresh or frozen raspberries or blackberries

1 1/2 cups fresh or frozen blueberries

1/2 cup white sugar

3 tablespoons cornstarch

1 9″ double crust pie pastry


Preheat oven to 375 degrees.  In large mixing bowl, stir together sugar and cornstarch.  Add berries and toss until coated.  Let stand 15 minutes, then scoop mixture into pastry-lined pie plate.  Top with second pie pastry and wrap foil around edges to prevent burning.  Bake for 25 minutes, then remove foil and continue baking for an additional 20-30 minutes, or until mixture is bubbly and crust is golden brown.


Old-Fashioned Pecan Pie

1 3/4 cups white sugar

1/4 cup dark corn syrup

1/4 cup butter

1 tablespoon cold water

2 teaspoons cornstarch

3 eggs

1/4 teaspoon salt

1 teaspoon vanilla

1 1/4 cups chopped pecans

1 regular 9″ pie crust


Preheat oven to 350 degrees.  In medium saucepan, combine sugar, corn syrup, butter, water, and cornstarch.  Bring to a full boil and remove from heat.  In a large bowl, beat eggs until frothy.  Gradually beat in cooked syrup mixture.  Stir in salt, vanilla and pecans.  Pour into pie shell and bake 45-50 minutes, or until filling is set.


Grandmother’s Raisin Pie

2 cups raisins

2 cups water

1/2 cup packed brown sugar

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 tablespoon distilled white vinegar

1 tablespoon butter

1 9″ double crust pie pastry


Preheat oven to 425 degrees.  Combine raisins and water in saucepan.  Boil 5 minutes.  Blend brown sugar, cornstarch, cinnamon and salt; add to hot raisins.  Cook and stir until syrup is clear.  Remove from heat; stir in vinegar and butter.  Cool slightly.  Pour into pastry-lined pie plate and top with second pie pastry.  Cut slits into pastry and bake for 30 to 35 minutes.


If you don’t have time to bake, you can still help by donating $10 in lieu of a pie!  Money can be dropped off in the Pinedale office.


The class with the most pies wins a pizza party, and each pie you bring in counts as one entry into a drawing for a $20 shopping spree from the Scholastic Book Order for your child!  There will be one winner per grade.