Recipes for the Ultimate Pie (and Piecrust) from Sister Pie

Lisa Ludwinski of Sister Pie in Detroit says this sweet-tart recipe, which she shares in her Sister Pie cookbook, might be her all-time favorite-especially served with vanilla ice cream. Note: There is a step of blind-baking the crust (par-baking it before filling so that the crust gets nice and crispy). You'll need pie weights or a couple pounds of dried beans.

We are rather obsessed with this incredibly buttery, flaky pastry, from the Sister Pie cookbook, inspired by the Detroit cafe of the same name. Author and pie-baker extraordinaire Lisa Ludwinski's recipe makes pastry for 2 single- or 1 double-crusted or lattice-top pie.

This pie is a bit of a time commitment, but what a showstopper! The recipe comes from the Sister Pie cafe in Detroit. Note that you'll need pie weights or a couple pounds of dried beans for blind-baking the crust. Also, if you don't have a broiler-safe pie plate (metal is safest), you will need a kitchen torch to toast the topping. They are quite inexpensive.

At Sister Pie in Detroit, they make these buttery, buttercream- or ganache-filled sandwich cookies from scraps of dough leftover from making pies. You can do the same, storing them in the freezer until you have enough. Or just make a fresh batch of pastry-it's worth it! The recipe comes from cafe owner Lisa Ludwinski's debut cookbook, Sister Pie.

The sage and cheese flavors in this pie are very subtle, savory enough to make the pie stand out without distracting from its sweet apple essence. The recipe comes from the Sister Pie cookbook, by Detroiter Lisa Ludwinski. 

This rich, chocolate-y pie's flavor really depends on ripe, flavorful pears. (In other words, if they're still rock-hard, don't bother.) For a topping idea, try making homemade whipped cream with a dollop of sour cream whipped in; the slight acidity nicely cuts through the pie's chocolatey richness.

These clever, buttery crackers are great with drinks, or served with soup. You can make them with fresh pastry, but at Sister Pie in Detroit, they're made with scraps. (Collect pastry trimmings each time you bake a pie and save them in a freezer bag.)

Quiche, we love you-but these individual egg tarts from Sister Pie in Detroit may be our new favorite way to eat piecrust for breakfast. The key is serving the galettes with mustard, which cuts the richness of the pastry, egg and cream cheese. (They're doable to make in the morning for brunch, just be sure to prep the pastry in advance.)