pies

Unroll a refrigerated pie crust into a slow cooker and it's easy to make your favorite pies with minimal effort.

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Shoofly Pie

Traditionally, this gooey pie is served for breakfast—so don't feel bad about sneaking a piece first thing in the morning!

1 (9-inch) refrigerated pie crust

1 cup all-purpose flour

½ cup brown sugar

2 Tbsp butter, room temperature

⅓ cup blackstrap molasses

⅔ cup molasses

1 egg

⅔ cup cold water

1 tsp baking soda

¼ cup hot water

1. Fit pie crust into the slow cooker, bringing it up the sides 2 inches and gently pushing it into the bottom.

2. In a large bowl, mix flour, brown sugar and butter to make fine crumbs. Measure and set aside ½ cup.

3. In another large bowl, whisk together both types of molasses, egg and cold water.

4. In a small bowl, mix baking soda in hot water. Whisk this into the molasses-egg mixture. Stir in crumb mixture. Pour into pie shell and sprinkle with the reserved ½ cup crumbs.

5. Cover, adding 3 to 4 sheets of paper towels under the lid to catch condensation.

6. Cook on High 1½ to 2 hours, until pie is puffed and center is not jiggly.

7. Remove crock from cooker and place on a baking rack to cool for 30 to 60 minutes before slicing and serving. Serves 8

Open-Faced Peach Pie

Yogurt adds a sweet tang to fresh peaches in this pie. You can also use canned peaches—just be sure to drain them well.

1 cup all-purpose flour

⅓ cup wholewheat flour

¼ tsp baking powder

½ tsp salt

2 Tbsp powdered sugar

4 Tbsp butter, room temperature

3 cups sliced fresh peaches

¼ cup sugar

1 tsp ground cinnamon

1 egg

1 cup plain Greek yogurt

1. In a large bowl, combine both flours, baking powder, salt and powdered sugar. Add butter and mix it in with your fingers until crumbly.