Pie Clam

Pie Margherita

Veget Pie

Salad Pie

Pie White Pier

Large 16 Pie Pie

Brick Oven RK Style Pie

Dual Pizza

Authentic pizza baked in a traditional brick oven.

Brick Oven Pizza

BRICK OVEN

New York Style Pie

Cheese Pie

Eggplant Parmigiana

Chicken

Pasta Bolognese

Pasta Pomodoro Sauce

Pasta with Mussels

Thinly sliced steak, topped with melted American cheese.

Philly Cheese Steak

Veal Parmigiana

Choice of Chicken with melted mozzarella and tomato sauce

Chicken Parmigiana

Mediterranean Salad

Chopped greens, avocado, bacon, corn, gorgonzola, and tomatoes

Classic Cobb Salad

Calamari Fritti

Fresh Mussels

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Make the Dough

Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Avoid overworking the dough.

Add Water

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

After chilling, roll out the dough on a floured surface to fit your pie dish. Place the rolled dough in the dish and trim the edges.

Roll Out the Dough

In a skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent.

Sauté Vegetables

Stir in the fresh clams, heavy cream, thyme, black pepper, paprika, and lemon juice. Cook until the clams open up, about 5-7 minutes.

Add Clams and Cream

Remove from heat and allow the clam mixture to cool slightly before adding it to the crust.

Cool the Filling

Pour the clam filling into the prepared crust, spreading it evenly.

Fill the Pie

In a small bowl, mix together panko breadcrumbs, grated Parmesan cheese, and chopped parsley.

Prepare the Topping

Sprinkle the breadcrumb mixture over the clam filling.

Top the Filling

Preheat the oven to 375°F (190°C). Bake the pie for 25-30 minutes until the topping is golden brown and the filling is bubbly.

Bake the Pie

Let the pie cool for 10 minutes before slicing. Serve warm.

Cool and Serve

All-purpose flour

Unsalted butter

Granulated sugar

Salt

Ice water

Fresh clams

Heavy cream

Butter

Garlic, minced

Onion, diced

Thyme, fresh

Black pepper

Paprika

Lemon juice

Panko breadcrumbs

Parmesan cheese, grated

Parsley, chopped

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix Dough Ingredients

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Let Dough Rise

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Prepare the Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the surface, leaving a small border around the edges.

Add Tomato Sauce

Tear the fresh mozzarella cheese into pieces and distribute them evenly over the tomato sauce. Scatter fresh basil leaves on top.

Add Cheese and Basil

Drizzle extra virgin olive oil over the top and sprinkle with salt to taste.

Drizzle Olive Oil

Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Remove the pie from the oven, let it cool for a few minutes, slice, and serve hot.

Serve

Active dry yeast

Warm water

Olive oil

Sugar

Fresh mozzarella cheese

Fresh basil leaves

Tomato sauce

Extra virgin olive oil

In a large mixing bowl, combine the all-purpose flour and salt.

Mix Dry Ingredients

Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Add Butter

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

Add Ice Water

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

Stir in the diced carrots, bell pepper, zucchini, and frozen peas. Cook for 5-7 minutes until the vegetables are tender.

Add Remaining Vegetables

Add dried thyme, salt, and black pepper to the skillet, mixing well. Remove from heat and let cool slightly.

Season the Filling

On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.

Roll Out Dough

Transfer the rolled dough to a pie dish. Pour in the vegetable filling, spreading it evenly.

Roll out a second piece of dough (if desired) to cover the pie or create a lattice top. Cut slits for ventilation if covering completely. Brush the top with the beaten egg.

Top the Pie

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Onion, chopped

Carrots, diced

Bell pepper, diced

Zucchini, diced

Frozen peas

Thyme, dried

Egg, beaten (for egg wash)

In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs.

Make the Pie Crust

After chilling, roll out the dough on a floured surface to fit a pie dish. Place the rolled dough in the dish, prick the bottom with a fork, and pre-bake at 350°F (175°C) for 15-20 minutes or until lightly golden.

Pre-bake the Crust

In a mixing bowl, beat the softened cream cheese until smooth. Add in the sour cream and mayonnaise, mixing until well combined.

Mix Cream Cheese Mixture

Fold in the chopped spinach, halved cherry tomatoes, diced cucumber, and chopped green onions. Season with salt and black pepper to taste.

Combine Vegetables

Once the crust is ready and cooled, pour the filling mixture into the crust, spreading it evenly.

Fill the Crust

Sprinkle the shredded cheese and fresh herbs over the top of the filling.

Add Toppings

Refrigerate the assembled pie for at least 1 hour before serving to allow flavors to meld.

Chill the Salad Pie

Unsalted butter, cold and cubed

Cream cheese, softened

Sour cream

Mayonnaise

Fresh spinach, chopped

Cherry tomatoes, halved

Cucumber, diced

Green onions, chopped

Shredded cheese (cheddar or mozzarella)

Fresh herbs (parsley or dill), chopped

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking the dough.

In a large mixing bowl, combine the sliced pears, granulated sugar, brown sugar, ground cinnamon, grated nutmeg, lemon juice, and cornstarch. Toss gently until the pears are evenly coated.

Prepare the Pear Filling

Stir in the vanilla extract until well incorporated.

Add Vanilla

Preheat the Oven

On a floured surface, roll out the chilled pie crust to fit a 9-inch pie pan. Place the crust in the pan and trim any excess hanging over the edges.

Pour the pear filling into the prepared pie crust, spreading it evenly.

Add the Filling

In a medium bowl, combine the all-purpose flour, brown sugar, rolled oats, melted butter, and cinnamon. Mix until crumbly.

Make the Topping

Sprinkle the topping evenly over the pear filling.

Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.

Allow the pie to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Fresh pears, peeled and sliced

Brown sugar

Ground cinnamon

Nutmeg, grated

Cornstarch

Vanilla extract

Rolled oats

Unsalted butter, melted

Cinnamon

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the unsalted butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.

Wash, peel (if necessary), and slice the fresh fruit. Place the fruit in a large mixing bowl.

Prepare the Fruit

Add granulated sugar, cornstarch, cinnamon, lemon juice, and vanilla extract to the fruit. Toss gently to combine and coat the fruit evenly.

Mix the Filling

Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into two large circles, each about 1/4 inch thick.

Place one circle of dough into a large pie pan, fill it with the prepared fruit filling, and cover with the second circle of dough. Seal the edges by crimping them with your fingers.

Assemble the Pie

Cut several slits in the top crust to allow steam to escape.

Cut Vent Holes

In a small bowl, mix the unsalted butter (melted), granulated sugar, all-purpose flour, and oats until crumbly. Sprinkle this mixture over the top crust.

Bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.

Remove the pie from the oven and let it cool for at least 30 minutes before slicing. Serve warm or at room temperature.

all-purpose flour

unsalted butter

granulated sugar

salt

ice water

fresh fruit (e.g., apples, cherries, or peaches)

cornstarch

cinnamon

lemon juice

vanilla extract

oats

In a large mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.

Mixing the Ingredients

Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.

Forming the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.