My October Pie Recipe Bucket List

I was scrolling through my pie recipes and decided that I’m adding these three to my baking bucket list for this fall and winter.

Keep an eye out for the upcoming video and pictures for the green bean pie baking session.

Green Bean Pie Recipe I Love Cowichan Blog Post

Green Bean Pie Recipe

This recipe originally called for using a pound of ground beef. I’m substituting it with some Yves ground.


  • 3 tablespoons butter
  • 1 ½ cups chopped onion
  • 1 package Yves veggie ground (or other of your choice) or 1 pound ground beef
  • 1 pound fresh, or 1 package frozen green beans
  • 1 ¾ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon nutmeg
  • 6 eggs beaten
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice

Melt the butter in a skillet; sauté the onions for 10 minutes. Add the meat; cook until no pink remains, stirring fre­quently to prevent lumps from forming. Mix in beans, salt, pepper, and nut­meg; cook for 2 minutes. Cool for 10 minutes.

Beat the eggs with the sugar and lemon juice. Stir into the bean mixture. Pour into a greased 10-inch pie plate. Bake in a preheated 325° F oven for 45 minutes, or until browned and set. Serve hot or cold. Serves 4-6.

Local Onions at Russell Farms Market Cowichan Valley BC

Onion Tart Recipe


  • 3 tablespoons butter
  • 3 cups thinly sliced onions
  • 2 eggs
  • 2 cups sour cream
  • 1 ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1/8 teaspoon nutmeg
  • 9-inch unbaked pastry shell
  • ½ teaspoon paprika
  • 1 teaspoon caraway seeds (optional)

Melt the butter in a skillet; sauté the onions for 15 min­utes, or until soft and lightly browned. Beat together the eggs, sour cream, salt, pepper, and nutmeg; stir in the onions. Pour into the lined pie plate. Sprinkle with the paprika and caraway. Bake in a preheated 450° oven for 10 minutes. Reduce heat to 350° F and bake for 30 minutes longer, or until a knife inserted in the center comes out clean. Serve hot. Serves 6-8.

Squash at Russell Farms Markets Crofton BC

Squash Pie Recipe


  • 3 egg yolks
  • ½ cup sugar
  • 1/3 cup melted butter
  • 1 teaspoon salt
  • ½ teaspoon mace
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups cooked pureed squash
  • ¾ cup light cream
  • 3 egg whites, beaten stiff
  • 9- inch unbaked pastry shell

Beat the egg yolks and sugar until thick and light. Beat in the melted butter, salt, mace, cinnamon, and vanilla. Mix together the squash and cream until smooth; beat into the yolk mixture, then fold in the egg whites.

Pour into the lined pie plate. Bake in a preheated 425° F oven for 10 minutes. Reduce heat to 375° F and bake for 20 minutes longer, or until firm. Cool.

If you make any of these recipes or if you have a favourite pie recipe of your own, we’d love to hear from you. Thanks for stopping by, we really appreciate your support. We look forward to seeing you over on InstagramFacebook & Pinterest too.