These individual savory pies make the perfect picnic food or weeknight dinner. The potato crust is the star — and yes, they are as good as they sound. Ingredients For the potato crust: 6-7 small russet potatoes, approximately 1-1/2 to 1-5/8 inch diameter 2 Tbsp salted butter, melted 2 oz smoked Gruyere cheese, shredded For the filling: 2 lbs boneless skinless chicken thighs, trimmed of fat and cut into 1/2-3/4 inch pieces 1/2 lb breakfast sausage (not maple flavored) 2 cups chopped yellow onion 1 cup chopped carrot 1 cup chopped celery 1

It's peach season and this rustic, boozy twist on a classic peach pie is worth every step. Use the ripest peaches you can find. Ingredients For the crust (double): 3 cups all-purpose flour 2 Tbsp sugar A pinch of salt 3 sticks butter, chilled and cut into cubes 8-12 Tbsp ice water For the filling: 7-8 large ripe peaches (about 6 cups sliced), peeled, halved and sliced ¼ cup granulated sugar ⅓ cup brown sugar 3 Tbsp cornstarch 1 Tbsp fresh lemon juice 1 tsp vanilla extract ½ tsp cinnamon 2 Tbsp rum

It's Huckleberry season in Montana and this delicious pie is the perfect way to celebrate. Ingredients For the graham cracker crust: 1 1/4 cups crushed graham crackers ¼ cup sugar 5 Tbsp melted butter For the filling: 1 8oz package cream cheese 1 cup powdered sugar 1 cup heavy whipping cream ¼ cup granulated sugar 2 tsp vanilla extract or bean paste, divided 1 cup Cool Whip whipped topping For the huckleberry topping: 2 ½ cups fresh or frozen huckleberries 1 cup water ½ cup sugar 1 Tbsp fresh lemon juice 1 ½ Tbsp