Help me plan my year of pie
January 5, 2022 9:43 AM Subscribe
2022 is shaping up to be a terrible mess, but you know what's always good? Pie. Please tell me about your favorite recipes so I can make 50 different pies this year, a new one each week.
I'm a lousy cook but a cheerful baker. What are your tried-and-true pie recipes for different seasons? Do you have remembrances of pies past that I should attempt to recreate? I've seen whole cookbooks of pie recipes that might be very handy for this particular project, are any of them consistently delicious?
Distinct pie varietals likely may be necessary to come up with 50 -- for example, I could do a regular chess pie one week and a lemon chess the next, or a deep dish apple pie in early October and then an apple-cherry-cranberry pie for Thanksgiving. My tastes are random and varied -- fancy gourmet things are delicious and welcome, but sometimes nothing appeases the heart like a slice of Shoney's strawberry straight from the fridge.
Some notes:
- I have a regular pie pan and a deep dish pan
- Dessert pies only
- There's a time for tarts and quiches, but now is not that time
- My tried-and-true basic crust recipe is the Cook's Illustrated Pie Dough but I'm open to trying others
- I'm at high altitude (just over 6,000 feet) and a semi-arid climate
- No coconut or maple
- I do plan to share with neighbors, because honestly, that's an awful lot of pie
I'm a lousy cook but a cheerful baker. What are your tried-and-true pie recipes for different seasons? Do you have remembrances of pies past that I should attempt to recreate? I've seen whole cookbooks of pie recipes that might be very handy for this particular project, are any of them consistently delicious?
Distinct pie varietals likely may be necessary to come up with 50 -- for example, I could do a regular chess pie one week and a lemon chess the next, or a deep dish apple pie in early October and then an apple-cherry-cranberry pie for Thanksgiving. My tastes are random and varied -- fancy gourmet things are delicious and welcome, but sometimes nothing appeases the heart like a slice of Shoney's strawberry straight from the fridge.
Some notes:
- I have a regular pie pan and a deep dish pan
- Dessert pies only
- There's a time for tarts and quiches, but now is not that time
- My tried-and-true basic crust recipe is the Cook's Illustrated Pie Dough but I'm open to trying others
- I'm at high altitude (just over 6,000 feet) and a semi-arid climate
- No coconut or maple
- I do plan to share with neighbors, because honestly, that's an awful lot of pie
I don't have a pie recommendation, other than that apple and blackberry are my favorite, but I love your project! My daughter and I keep saying we're going to learn pie-making, but haven't yet... the last I made was about 30 years ago, lol.
Will you pretty please consider choosing somewhere to share your project? Perhaps with a photo, the name of the recipe & where someone else might find it, and your thoughts on making that pie and how it turned out?
posted by stormyteal at 9:51 AM on January 5, 2022 [12 favorites]
Will you pretty please consider choosing somewhere to share your project? Perhaps with a photo, the name of the recipe & where someone else might find it, and your thoughts on making that pie and how it turned out?
posted by stormyteal at 9:51 AM on January 5, 2022 [12 favorites]
You should check out black-bottomed lemon pie.
You can apply the principle to other custard pies as well. This year for Thanksgiving I put a layer of chocolate ganache (heavily spiced with cinnamon and ancho as a nod to new-world chocolate practices) beneath the custard of my pumpkin pie, to I daresay good effect.
posted by gauche at 9:52 AM on January 5, 2022 [3 favorites]
You can apply the principle to other custard pies as well. This year for Thanksgiving I put a layer of chocolate ganache (heavily spiced with cinnamon and ancho as a nod to new-world chocolate practices) beneath the custard of my pumpkin pie, to I daresay good effect.
posted by gauche at 9:52 AM on January 5, 2022 [3 favorites]
Which I guess makes me think it might be neat to start each month with a none-more-[thing] pie depending on what's best in season then, and then each subsequent pie is a variation on that pie. So you start May with a rhubarb pie, then it's a strawberry rhubarb, then it's a rhubarb something else, then etc.
You can go the other way, too, start a cold winter month with a Hoosier sugar cream pie, and then add, you know, literally any pie thing to it as a variation.
posted by phunniemee at 9:53 AM on January 5, 2022 [2 favorites]
You can go the other way, too, start a cold winter month with a Hoosier sugar cream pie, and then add, you know, literally any pie thing to it as a variation.
posted by phunniemee at 9:53 AM on January 5, 2022 [2 favorites]
I am forever obsessed with Atlantic Beach pie!
posted by astapasta24 at 9:59 AM on January 5, 2022 [4 favorites]
posted by astapasta24 at 9:59 AM on January 5, 2022 [4 favorites]
Pumpkin pie is one of my favorites, and having tried several varieties, my favorite is still the recipe from the back of the Libby’s pie can.
I’d also recommend anything from the Sister Pie cookbook - I don’t own it myself, but have eaten pie from the bakery and pie that others made from the cookbook recipes. You can probably find most of the recipes online on various blogs too.
posted by insectosaurus at 9:59 AM on January 5, 2022 [3 favorites]
I’d also recommend anything from the Sister Pie cookbook - I don’t own it myself, but have eaten pie from the bakery and pie that others made from the cookbook recipes. You can probably find most of the recipes online on various blogs too.
posted by insectosaurus at 9:59 AM on January 5, 2022 [3 favorites]
For inspiration and excellent recipes, pick up The Book on Pie. The absolute best pie I have ever baked and eaten is the blueberry lemon pie from this book. The cherry ginger is also great.
You could have an amazing summer baking with fresh in-season fruit! I love nectarine raspberry pie in summer when my raspberry plants are exploding with fruit (example).
posted by esoterrica at 10:00 AM on January 5, 2022 [2 favorites]
You could have an amazing summer baking with fresh in-season fruit! I love nectarine raspberry pie in summer when my raspberry plants are exploding with fruit (example).
posted by esoterrica at 10:00 AM on January 5, 2022 [2 favorites]
I’ve also always wanted to try a mock apple pie made without apples - here’s one variation if you don’t know what I mean, but I don’t specifically endorse this one.
posted by insectosaurus at 10:01 AM on January 5, 2022 [2 favorites]
posted by insectosaurus at 10:01 AM on January 5, 2022 [2 favorites]
If you want a change from fruit pies and also want to take a break from heating up the oven, this Peanut Butter Chocolate Chip Pie is rich, delicious, and easy.
posted by bookmammal at 10:04 AM on January 5, 2022 [1 favorite]
posted by bookmammal at 10:04 AM on January 5, 2022 [1 favorite]
Hi, I love pie and think this is a great project!
My own baking is fairly basic, I use the Fannie Farmer basic crust recipes and usually make pumpkin (in high demand in my house) in fall/winter, rhubarb in the spring, and blueberry in the summer, with apple all year round.
However, I have also read over the rather defunct blog Nothing in the House, run by a woman who is now a state folklorist in W.Va., that has many many pies I have never before imagined. She has crust recipes and pies for every occasion.
Less common pies I have tried include buttermilk (delicious!), key lime, and peach, since I live in a region with actually delicious and copious peaches. Never make that one out of season, it's not my favorite even with perfect peaches.
One thing I usually do with my extra pie dough is make a secondary tart. That is, I set out to make, say, pumpkin, but use the recipe for a 2-crust pie and then use whatever fruit appeals to me and is handy for an impromptu tart, with the dough roughly folded around the filling. Often I end up using dried fruit (raisins, tart cherries, prunes) if it's all I've got. It's always nice to have something you don't have to save for after dinner. I don't bother with a recipe and sometimes it's boring, but recently I had some sad raspberries and blueberries in the fridge and they were surprisingly good.
posted by Lawn Beaver at 10:09 AM on January 5, 2022 [5 favorites]
My own baking is fairly basic, I use the Fannie Farmer basic crust recipes and usually make pumpkin (in high demand in my house) in fall/winter, rhubarb in the spring, and blueberry in the summer, with apple all year round.
However, I have also read over the rather defunct blog Nothing in the House, run by a woman who is now a state folklorist in W.Va., that has many many pies I have never before imagined. She has crust recipes and pies for every occasion.
Less common pies I have tried include buttermilk (delicious!), key lime, and peach, since I live in a region with actually delicious and copious peaches. Never make that one out of season, it's not my favorite even with perfect peaches.
One thing I usually do with my extra pie dough is make a secondary tart. That is, I set out to make, say, pumpkin, but use the recipe for a 2-crust pie and then use whatever fruit appeals to me and is handy for an impromptu tart, with the dough roughly folded around the filling. Often I end up using dried fruit (raisins, tart cherries, prunes) if it's all I've got. It's always nice to have something you don't have to save for after dinner. I don't bother with a recipe and sometimes it's boring, but recently I had some sad raspberries and blueberries in the fridge and they were surprisingly good.
posted by Lawn Beaver at 10:09 AM on January 5, 2022 [5 favorites]
Smitten Kitchen's butterscotch pie. OMG it is so good. I make it every Thanksgiving and people go nuts for it.
posted by holborne at 10:12 AM on January 5, 2022 [3 favorites]
posted by holborne at 10:12 AM on January 5, 2022 [3 favorites]
My brother received The Pie Room for Christmas and it had some really great looking recipes for both sweet and savoury pies.
posted by phlox at 10:16 AM on January 5, 2022 [1 favorite]
posted by phlox at 10:16 AM on January 5, 2022 [1 favorite]
One of my most favorite pies is the Marlborough Pie. It's a delicious apple custard pie that's lemony and buttery, and oh my gosh. It's historically very interesting as well, tracing back to the 1600s:
BBC History Magazine
New England Historical Society
Atlas Obscura
The recipe I'm most familiar with is from Dolores Casella's classic A World of Baking (lots of used copies available online). Her version is simplified: it uses regular applesauce instead of grated apples, and omits the cream and sherry or cider. It's still delicious.
Seconding your Year of Pie would make a wonderful addition to Projects! :)
posted by Orange Dinosaur Slide at 10:19 AM on January 5, 2022 [2 favorites]
BBC History Magazine
New England Historical Society
Atlas Obscura
The recipe I'm most familiar with is from Dolores Casella's classic A World of Baking (lots of used copies available online). Her version is simplified: it uses regular applesauce instead of grated apples, and omits the cream and sherry or cider. It's still delicious.
Seconding your Year of Pie would make a wonderful addition to Projects! :)
posted by Orange Dinosaur Slide at 10:19 AM on January 5, 2022 [2 favorites]
Evan Kleinman's apple pie is really great.
posted by BlahLaLa at 10:22 AM on January 5, 2022 [1 favorite]
posted by BlahLaLa at 10:22 AM on January 5, 2022 [1 favorite]
Cooks Illustrated now has a pie crust without shortening: Foolproof All-Butter Dough (non-paywalled reprint).
I always make the pecan pie from How To Cook Everything every year for Thanksgiving and Christmas.
If you can get Berger cookies (maybe order them in the colder months) you could make a Baltimore Bomb, er, Berger Cookie Pie.
When it's too hot to get Berger cookies shipped, focus on fruit in season. Around here tart cherries are available for like a two week window so if I had a pie project going I'd have that penciled in well in advance. Your local growing season may vary.
posted by fedward at 10:24 AM on January 5, 2022 [1 favorite]
I always make the pecan pie from How To Cook Everything every year for Thanksgiving and Christmas.
If you can get Berger cookies (maybe order them in the colder months) you could make a Baltimore Bomb, er, Berger Cookie Pie.
When it's too hot to get Berger cookies shipped, focus on fruit in season. Around here tart cherries are available for like a two week window so if I had a pie project going I'd have that penciled in well in advance. Your local growing season may vary.
posted by fedward at 10:24 AM on January 5, 2022 [1 favorite]
Will you be doing other crusts? I would take this project opportunity to perfect my crust game. So, the tried and true basic crust, but then other ones like Martha Stewart's (link), or a graham cracker crust, or a biscoff crust, etc. Note that pie is not my baking forte, but dang if I don't enjoy it.
posted by Ms Vegetable at 10:25 AM on January 5, 2022 [3 favorites]
posted by Ms Vegetable at 10:25 AM on January 5, 2022 [3 favorites]
In the summer, peach and raspberry pie (the combination, not two separate pies) is amazing.
posted by pinochiette at 10:27 AM on January 5, 2022 [1 favorite]
posted by pinochiette at 10:27 AM on January 5, 2022 [1 favorite]
Two pies my mom used to make:
1) chocolate pudding pie (my very favorite food)
2) ice cream pie — you take a pie crust and load it with ice cream and candy. Not sure what else; I imagine there are examples online. It’s delicious, even speaking as a non-fan of ice cream.
posted by chaiyai at 10:28 AM on January 5, 2022 [2 favorites]
1) chocolate pudding pie (my very favorite food)
2) ice cream pie — you take a pie crust and load it with ice cream and candy. Not sure what else; I imagine there are examples online. It’s delicious, even speaking as a non-fan of ice cream.
posted by chaiyai at 10:28 AM on January 5, 2022 [2 favorites]
For some old-school inspiration, check out Pie Marches On. In particular, the rolled-in graham cracker crust—where graham crackers are rolled in to traditional pie crust—seems very cool and unique!
posted by Maecenas at 10:30 AM on January 5, 2022 [1 favorite]
posted by Maecenas at 10:30 AM on January 5, 2022 [1 favorite]
The NYT vegan Mexican chocolate pie is the best ever. An omnivore I made it for asked me if it was legal.
posted by FencingGal at 10:31 AM on January 5, 2022 [1 favorite]
posted by FencingGal at 10:31 AM on January 5, 2022 [1 favorite]
Response by poster: 1. YAY! Please keep them coming, all of you are amazing
2. Yes, I will document somewhere and share
3. Absolutely open to other pie crusts if you recommend them!
4. I'm going to be sharing a lot of this -- is there a good way to transport these with some level of elegance, because my first thought was Chinet plates with plastic wrap but is that what elegant people do?
posted by mochapickle at 10:31 AM on January 5, 2022 [1 favorite]
2. Yes, I will document somewhere and share
3. Absolutely open to other pie crusts if you recommend them!
4. I'm going to be sharing a lot of this -- is there a good way to transport these with some level of elegance, because my first thought was Chinet plates with plastic wrap but is that what elegant people do?
posted by mochapickle at 10:31 AM on January 5, 2022 [1 favorite]
Response by poster: also I am making a PIE CALENDAR from your seasonal comments and my heart is full of joy
posted by mochapickle at 10:32 AM on January 5, 2022 [17 favorites]
posted by mochapickle at 10:32 AM on January 5, 2022 [17 favorites]
I make a bourbon banana cream pie that is pretty delicious. I use the Cook's Illustrated pastry with the vodka but sub in bourbon. Then I lightly saute a sliced banana in a mix of cinnamon, sugar and bourbon. Then I make whatever banana pudding recipe looks good on the internet when I google it that day (boxed also works for, tbh) and then I make whip cream with a little (very little -- like a teaspoon is probably too much) bourbon in it. Then I make pie.
posted by jacquilynne at 10:33 AM on January 5, 2022 [3 favorites]
posted by jacquilynne at 10:33 AM on January 5, 2022 [3 favorites]
I always shied away from making pies with pastry cream as a base (vanilla creme pie, banana creme pie, etc.) but I recently made pastry cream from scratch and it was easy and *holy cow* so good. I used a rather basic recipe but then found Serious Eats' recipe/explanation and it's like a whole new world of goodness. Basically you can make this pastry cream, pour it into a blind-baked pie crust, and away you go. Using good milk and vanilla beans and you can't go wrong.
posted by niicholas at 10:35 AM on January 5, 2022 [3 favorites]
posted by niicholas at 10:35 AM on January 5, 2022 [3 favorites]
Response by poster: Oh! I meant transporting partial pies -- a couple of slices at a time that I could leave on the front porches of The Deserving. (But thanks, Jacquilynne! I will absolutely get one of those for pie-picnics!)
No more threadsitting.... carry on!
posted by mochapickle at 10:37 AM on January 5, 2022
No more threadsitting.... carry on!
posted by mochapickle at 10:37 AM on January 5, 2022
Another one from Smitten, the peach - creme fraiche pie. I really enjoy the contrast and tang.
Awfully early for the year to be that bad -- hope you are well.
posted by Dashy at 10:37 AM on January 5, 2022 [1 favorite]
Awfully early for the year to be that bad -- hope you are well.
posted by Dashy at 10:37 AM on January 5, 2022 [1 favorite]
Banoffee Pie is a classic.
Sweet Potato Pie
Molasses Pie
50 Pies
posted by bunderful at 10:38 AM on January 5, 2022 [1 favorite]
Sweet Potato Pie
Molasses Pie
50 Pies
posted by bunderful at 10:38 AM on January 5, 2022 [1 favorite]
Pie in the Sky Is a cookbook for high altitude baking that has worked well at 7000ft thus far. Good for technique.
posted by chuke at 10:39 AM on January 5, 2022 [1 favorite]
posted by chuke at 10:39 AM on January 5, 2022 [1 favorite]
A list of my favorite lesser seen pies:
Vinegar pie
Grape pie
Smores pie
Shoofly pie
posted by darchildre at 10:41 AM on January 5, 2022 [1 favorite]
Vinegar pie
Grape pie
Smores pie
Shoofly pie
posted by darchildre at 10:41 AM on January 5, 2022 [1 favorite]
My thought on Chinette is that the pie is more likely to slide right off the plate. And plastic wrap doesn't stay put very well in my experience.
Searching for "takeout pans" will give you some options. And for pie picnics, searching "vintage pie carrier" on eBay and Etsy brought up some cool stuff.
posted by FencingGal at 10:44 AM on January 5, 2022 [2 favorites]
Searching for "takeout pans" will give you some options. And for pie picnics, searching "vintage pie carrier" on eBay and Etsy brought up some cool stuff.
posted by FencingGal at 10:44 AM on January 5, 2022 [2 favorites]
a couple of slices at a time
I baked for sharing for the first time ever this year, and was delighted to find a decent variety of patterned wax/parchment paper for exactly this purpose. A slice of pie with each filling-open side framed together by a strip of pretty paper, nestled down into a little gift box, would be delightful.
They even make single slice treat boxes!
posted by phunniemee at 10:44 AM on January 5, 2022 [3 favorites]
I baked for sharing for the first time ever this year, and was delighted to find a decent variety of patterned wax/parchment paper for exactly this purpose. A slice of pie with each filling-open side framed together by a strip of pretty paper, nestled down into a little gift box, would be delightful.
They even make single slice treat boxes!
posted by phunniemee at 10:44 AM on January 5, 2022 [3 favorites]
My favorite pies are Easter Only!!!! Italian-American wheat and rice pies. They are sweet. They are hearty. They have a slightly different crust. This is a wheat pie recipe, this is for rice. I don't specifically vouch for either but they look legit and I don't have my stained antique index cards at work.
posted by cobaltnine at 10:50 AM on January 5, 2022 [1 favorite]
posted by cobaltnine at 10:50 AM on January 5, 2022 [1 favorite]
How about a no-bake frozen Margarita pie?
This is delicious, easy and perfect for hot weather. (You can very easily get away with using a pre-made grocery store graham cracker crust here, if you want to reduce hassle even further. Do use fresh limes and a microplane to zest them, though.)
The only drawback, if there has to be one, is needing some freezer space. (In our household at least, that's at a premium during plague times.)
posted by sourcequench at 10:51 AM on January 5, 2022 [1 favorite]
This is delicious, easy and perfect for hot weather. (You can very easily get away with using a pre-made grocery store graham cracker crust here, if you want to reduce hassle even further. Do use fresh limes and a microplane to zest them, though.)
The only drawback, if there has to be one, is needing some freezer space. (In our household at least, that's at a premium during plague times.)
posted by sourcequench at 10:51 AM on January 5, 2022 [1 favorite]
The Milk Bar Pie, formerly known as Crack Pie, is amazing.
I guess it's not technically a pie, but the Cook's Illustrated French Apple Tart is a showstopper.
posted by bdk3clash at 10:56 AM on January 5, 2022 [1 favorite]
I guess it's not technically a pie, but the Cook's Illustrated French Apple Tart is a showstopper.
posted by bdk3clash at 10:56 AM on January 5, 2022 [1 favorite]
Pie for dessert is not really a thing here, but what the hell. You can't complete this project without an Engardiner Nusstorte. (Forgive me if this is a tart. I have no idea what the difference is.)
This recipe looks good: https://cakieshq.com/recipe/engadiner-nusstorte-swiss-nut-tart/
posted by Too-Ticky at 10:59 AM on January 5, 2022 [1 favorite]
This recipe looks good: https://cakieshq.com/recipe/engadiner-nusstorte-swiss-nut-tart/
posted by Too-Ticky at 10:59 AM on January 5, 2022 [1 favorite]
For weirdo pie ideas you definitely need the Four & Twenty Blackbirds cookbook! I cannot vouch for it as a baker, but as an eater of pie, they make terrific pies that are all a little off the beaten path and will help you round out to 50. (To give you an idea, a friend of mine dislikes Four & Twenty, despite it being a Brooklyn pie institution, because "their pies come from too far in the future.")
posted by babelfish at 11:04 AM on January 5, 2022 [2 favorites]
posted by babelfish at 11:04 AM on January 5, 2022 [2 favorites]
If pumpkin pie is a pie, treacle tart is also a pie. I get Golden syrup from Cost Plus World Market, but it's not too hard to find in the US and it's also easy to make from sugar (and keeps forever).
posted by How much is that froggie in the window at 11:06 AM on January 5, 2022 [2 favorites]
posted by How much is that froggie in the window at 11:06 AM on January 5, 2022 [2 favorites]
It's hard to reconcile "their pies come from too far in the future" with the fact that the title of the Swedish translation is just "American Pies" (the French title, "The Delicious Pies of the Elsen Sisters," is less reductive). Does that mean Sweden is equally far in the future? .
posted by fedward at 11:11 AM on January 5, 2022 [1 favorite]
posted by fedward at 11:11 AM on January 5, 2022 [1 favorite]
You might consider switching to square or rectangular pie dishes to make slicing, storing and sharing the booty much easier.
posted by humph at 11:12 AM on January 5, 2022 [2 favorites]
posted by humph at 11:12 AM on January 5, 2022 [2 favorites]
I'm a big fan of Chess Pie, which is basically a custard with lemon and corn meal in it. Great texture, very simple to make.
posted by suelac at 11:13 AM on January 5, 2022 [2 favorites]
posted by suelac at 11:13 AM on January 5, 2022 [2 favorites]
That was my go-to pie crust as well... until I was turned onto Four & Twenty Blackbirds' All Butter Pie Crust by a chef friend. FAB-U-LOUS!
I made this Brandied Pumpkin and Chestnut Pie one year and it was to die for - if you're feeling up to it, make the pumpkin puree and the chestnut paste from scratch. I couldn't find chestnut paste in the store the year I made it - it's labor intensive, but pretty spectacular.
posted by DoubleLune at 11:23 AM on January 5, 2022 [1 favorite]
I made this Brandied Pumpkin and Chestnut Pie one year and it was to die for - if you're feeling up to it, make the pumpkin puree and the chestnut paste from scratch. I couldn't find chestnut paste in the store the year I made it - it's labor intensive, but pretty spectacular.
posted by DoubleLune at 11:23 AM on January 5, 2022 [1 favorite]
Are you familiar with Ruth Levy Beranbaum’s Pie and Pastry Bible? If you like an exacting, scientific approach to you baking there is so much to learn here.
posted by HotToddy at 11:40 AM on January 5, 2022 [1 favorite]
posted by HotToddy at 11:40 AM on January 5, 2022 [1 favorite]
Our family’s favourite pie is an schnitz apple pie with sour cream and sugar crumb, which we bake from Edna Staebler’s recipe.
posted by alicat at 11:40 AM on January 5, 2022 [1 favorite]
posted by alicat at 11:40 AM on January 5, 2022 [1 favorite]
[deleted nonsensical comment, was up half the night making sure my dog wasn’t about to have a seizure, sorry!]
posted by HotToddy at 11:41 AM on January 5, 2022 [2 favorites]
posted by HotToddy at 11:41 AM on January 5, 2022 [2 favorites]
I don't have a recipe, sorry. but my husband has been really into making blueberry pie the last few years. he uses a combo of fresh and wild frozen BBs. its so good!! also: great with vanilla ice cream (duh) also also: part of a 'healthy' breakfast when you put a slice of this pie on your oatmeal :D
posted by supermedusa at 11:48 AM on January 5, 2022 [1 favorite]
posted by supermedusa at 11:48 AM on January 5, 2022 [1 favorite]
Two cookbooks to recommend:
Pie for Everyone by Petra Paradez, the owner/chef behind "Petee's Pies", a pie shop with two locations in NYC (one of which is in my neighborhood). They are FANTASTIC pies, and the cookbook includes recipes to some of my own faves. (Including a kind I'd never heard of before - nesselrode pie, a custard/cream pie popular in the 1940s involving chestnut custard, candied cherries and chocolate.)
Retro Pies, a collection of old-fashioned pie recipes of every description - everything from chicken pot pies to pies to use up Thanksgiving leftovers to seafood pies in the savory category, to apple and grape and blueberry and cherry and chocolate and lemon and everything else pies in the sweet description. I've made both savory and sweet pies from here - an apple pie which calls for turning the apples into applesauce instead of chopping them, a grape pie, and a savory pie which I can best describe as "a hard-boiled egg quiche". There is an apple pie involving BOURBON that I've had my eye on in there as well.
Also, towards the mid-to-late summer, you can do something that I call "Usufruct Pie" - just a mixed fruit pie where you can use any fruit you want in any quantity you want, just as long as you hit a certain total combined weight. It's perfect as a catch-all for the random lingering fruit you may have leftover from various CSA boxes and the bits and bobs from "we went peach picking and have no idea what to do with all these peaches" or whatever. I followed the advice in this article and this general recipe.
posted by EmpressCallipygos at 12:00 PM on January 5, 2022 [3 favorites]
Pie for Everyone by Petra Paradez, the owner/chef behind "Petee's Pies", a pie shop with two locations in NYC (one of which is in my neighborhood). They are FANTASTIC pies, and the cookbook includes recipes to some of my own faves. (Including a kind I'd never heard of before - nesselrode pie, a custard/cream pie popular in the 1940s involving chestnut custard, candied cherries and chocolate.)
Retro Pies, a collection of old-fashioned pie recipes of every description - everything from chicken pot pies to pies to use up Thanksgiving leftovers to seafood pies in the savory category, to apple and grape and blueberry and cherry and chocolate and lemon and everything else pies in the sweet description. I've made both savory and sweet pies from here - an apple pie which calls for turning the apples into applesauce instead of chopping them, a grape pie, and a savory pie which I can best describe as "a hard-boiled egg quiche". There is an apple pie involving BOURBON that I've had my eye on in there as well.
Also, towards the mid-to-late summer, you can do something that I call "Usufruct Pie" - just a mixed fruit pie where you can use any fruit you want in any quantity you want, just as long as you hit a certain total combined weight. It's perfect as a catch-all for the random lingering fruit you may have leftover from various CSA boxes and the bits and bobs from "we went peach picking and have no idea what to do with all these peaches" or whatever. I followed the advice in this article and this general recipe.
posted by EmpressCallipygos at 12:00 PM on January 5, 2022 [3 favorites]
I had a "Summer of Pie" a few years ago and I recommend that you practice a couple of different crust recipes to see which one suits you the best. The most unusual and delicious pie from that summer was a straight-up all raspberry pie, which someone had requested. I had never had a raspberry pie before and it was wonderful! Peach came in a close second.
posted by sarajane at 12:36 PM on January 5, 2022 [1 favorite]
posted by sarajane at 12:36 PM on January 5, 2022 [1 favorite]
Pies that live in my head rent-free that I don't see mentioned yet:
Water Pie
Union Pie
Raisin Pie
Pumpkin Chiffon Pie (there are other chiffon pies but pumpkin was my grandmother's favorite)
Shaker Lemon Pie, which uses the entire fruit pith and all
If you want to try shape variations or have something that's easier to give to friends, hand pies are great with most fruit fillings.
posted by tchemgrrl at 12:39 PM on January 5, 2022 [3 favorites]
Water Pie
Union Pie
Raisin Pie
Pumpkin Chiffon Pie (there are other chiffon pies but pumpkin was my grandmother's favorite)
Shaker Lemon Pie, which uses the entire fruit pith and all
If you want to try shape variations or have something that's easier to give to friends, hand pies are great with most fruit fillings.
posted by tchemgrrl at 12:39 PM on January 5, 2022 [3 favorites]
I'm so happy to see an all-rhubarb pie up at the top. The one that phunniemee linked is almost identical to the family recipe that I grew up on.
Just yesterday I made, for the umtee-upth time, James Beard's Nutted Pumpkin Pie, which besides nuts contains a lot of heavy cream and bourbon. The ingredient list is visible in the Google Books preview of The New James Beard, which is the book I got it from. The instructions that are clipped from the preview (at least the preview that I was shown) are just: mix everything together in order shown, pour into prepared pie shell, and bake at 375F until set.
posted by jon1270 at 12:45 PM on January 5, 2022 [1 favorite]
Just yesterday I made, for the umtee-upth time, James Beard's Nutted Pumpkin Pie, which besides nuts contains a lot of heavy cream and bourbon. The ingredient list is visible in the Google Books preview of The New James Beard, which is the book I got it from. The instructions that are clipped from the preview (at least the preview that I was shown) are just: mix everything together in order shown, pour into prepared pie shell, and bake at 375F until set.
posted by jon1270 at 12:45 PM on January 5, 2022 [1 favorite]
I have no actual recipes for you but might I offer a song for you pie making soundtrack - an 80s style song/music video that stems from Maya Rudolph’s love of pie from the show Baking It (spin off of the feel good crafting show Making It.)
Warning: extremely catchy
Sorry if this is too chat-y and uninformative - the song just makes me happy and I wanted to share bc it seemed fitting for your pie endeavors!
posted by Eudaimonia at 12:51 PM on January 5, 2022 [3 favorites]
Warning: extremely catchy
Sorry if this is too chat-y and uninformative - the song just makes me happy and I wanted to share bc it seemed fitting for your pie endeavors!
posted by Eudaimonia at 12:51 PM on January 5, 2022 [3 favorites]
N-thing the Four & Twenty Blackbirds book. I got it last year for Christmas. It arranged for Northern hemisphere seasons. I recommend the book, it's a mix of Brooklyn twee and old-timey, and as a former neighbor to their Gowanus location, I can say their IRL pies are great. I committed to a pie per season, and even then I forgot a season, so I am thrilled to hear about your pie calendar.
In other pie reccs, I prefer the smitten kitchen all butter pie crust for my pies. And though it's
outside of your no-maple requirement, for other pie lovers, this is my holiday staple: Nutmeg Maple Cream Pie from NY Times
posted by paradeofblimps at 12:54 PM on January 5, 2022 [1 favorite]
In other pie reccs, I prefer the smitten kitchen all butter pie crust for my pies. And though it's
outside of your no-maple requirement, for other pie lovers, this is my holiday staple: Nutmeg Maple Cream Pie from NY Times
posted by paradeofblimps at 12:54 PM on January 5, 2022 [1 favorite]
We've gotten this far without a recipe for key lime pie. Here is America's Test Kitchen's Key Lime Pie Recipe which includes an easy graham cracker crust.
This pie has never failed to get praise when I have made it. The dirty little secret is that even though it is a scratch pie and crust, it is absolutely dead simple to make. With a proper Citrus Juicer you can assemble this pie in very little time. You still have to wait for the pie to chill and set in the fridge but it is worth it.
One of the best things is that since this pie is straightforward and simple it can be used as a template for experimentation. Want to add a different citrus, swap out zest or juice and go for it. Think a spice will work well in the crust, add it in. Did you just go on a Delta flight and you loved the Biscoff cookies? Buy a mess of them and use them for the crust instead of graham crackers.
The sky is the limit.
posted by mmascolino at 1:15 PM on January 5, 2022 [1 favorite]
This pie has never failed to get praise when I have made it. The dirty little secret is that even though it is a scratch pie and crust, it is absolutely dead simple to make. With a proper Citrus Juicer you can assemble this pie in very little time. You still have to wait for the pie to chill and set in the fridge but it is worth it.
One of the best things is that since this pie is straightforward and simple it can be used as a template for experimentation. Want to add a different citrus, swap out zest or juice and go for it. Think a spice will work well in the crust, add it in. Did you just go on a Delta flight and you loved the Biscoff cookies? Buy a mess of them and use them for the crust instead of graham crackers.
The sky is the limit.
posted by mmascolino at 1:15 PM on January 5, 2022 [1 favorite]
I envy EmpressCallipygos living near one of Petee's Pies locations, and I'm seconding her recommendation of Pie for Everyone by Petra 'Petee' Paredez.
Four & Twenty Blackbirds deserve all the praise they get, but Petee's wild blueberry is my favorite pie in the world, followed closely by their sour cherry. Petee's crusts are amazing. At Thanksgiving I made her recipe for maple—wild blueberry with a corn pastry dough crust and it killed.
posted by theory at 1:21 PM on January 5, 2022 [1 favorite]
Four & Twenty Blackbirds deserve all the praise they get, but Petee's wild blueberry is my favorite pie in the world, followed closely by their sour cherry. Petee's crusts are amazing. At Thanksgiving I made her recipe for maple—wild blueberry with a corn pastry dough crust and it killed.
posted by theory at 1:21 PM on January 5, 2022 [1 favorite]
In college I made blackberry tangerine pies, though I can't remember an exact recipe I used you could probably reverse engineer that.
posted by foxfirefey at 1:29 PM on January 5, 2022 [1 favorite]
posted by foxfirefey at 1:29 PM on January 5, 2022 [1 favorite]
Art of the Pie
Bravetart
I learned so many great details about how to make perfect pies from both of these websites.
posted by effluvia at 1:43 PM on January 5, 2022 [2 favorites]
Bravetart
I learned so many great details about how to make perfect pies from both of these websites.
posted by effluvia at 1:43 PM on January 5, 2022 [2 favorites]
People have named a number of well-regarded recent books - I want to mention Farm Journal's Complete Pie Cookbook, originally published in 1965. The Farm Journal cookbooks do a good job of making the most of a more limited set of ingredients, and I'm sure under the current circumstances you'll have weeks like that. Used copies abound.
posted by jocelmeow at 2:00 PM on January 5, 2022 [1 favorite]
posted by jocelmeow at 2:00 PM on January 5, 2022 [1 favorite]
There isn't a specific recipe for it but a number of years back I made a pretty tasty mango-kiwi double crust pie. Roughly equal portions of each and slightly sweetened with honey.
When I get a chance later tonight I will type up the recipe for my mom's sour cream apple pie which is always a hit.
On pie crusts I actually think lard crusts are far easier to work with than butter and the flakiness is superior.
posted by nolnacs at 2:01 PM on January 5, 2022 [1 favorite]
When I get a chance later tonight I will type up the recipe for my mom's sour cream apple pie which is always a hit.
On pie crusts I actually think lard crusts are far easier to work with than butter and the flakiness is superior.
posted by nolnacs at 2:01 PM on January 5, 2022 [1 favorite]
Speaking of Bravetart, her Double Chocolate Cream Pie is rich and ultra-luxurious. Mind you it is fairly elaborate to construct and you will have a kitchen full of dirty bowls to wash but it is very, very good.
posted by mmascolino at 2:03 PM on January 5, 2022 [1 favorite]
posted by mmascolino at 2:03 PM on January 5, 2022 [1 favorite]
Here's the Farm Journal's Complete Pie Cookbook on archive.org.
posted by jocelmeow at 2:05 PM on January 5, 2022 [3 favorites]
posted by jocelmeow at 2:05 PM on January 5, 2022 [3 favorites]
My grandma used to make pineapple meringue pie. I've never seen it anywhere else. We all loved it. I like lemon meringue but using pineapple in the filling gives the pie more texture complexity. She used a crust that was barely sweet and a little salty. Good stuff.
posted by potrzebie at 2:15 PM on January 5, 2022 [2 favorites]
posted by potrzebie at 2:15 PM on January 5, 2022 [2 favorites]
My favorite pie is actually adapted from a Smitten Kitchen recipe for Pear and Cranberry Gingersnap crumble, which in turn was adapted from a pie recipe. All you do is get your crust ready in the pan (any standard pastry crust is good, and I've never pre-baked it) and then use the pear-cranberry recipe here as the filling, with the crumble on top. I make it at least once a year, usually in December.
posted by saramour at 2:15 PM on January 5, 2022 [1 favorite]
posted by saramour at 2:15 PM on January 5, 2022 [1 favorite]
I found out about brown sugar pie this year, and I’m never letting a Thanksgiving pass by without it again as long as I live.
There’s many, many versions out there, I picked this one because it was the most absurdly simple and it turned out great enough I don’t feel the need to try others (sorry about the massive preamble to the recipe). Amazing stuff.
posted by cabbage raccoon at 3:04 PM on January 5, 2022 [1 favorite]
There’s many, many versions out there, I picked this one because it was the most absurdly simple and it turned out great enough I don’t feel the need to try others (sorry about the massive preamble to the recipe). Amazing stuff.
posted by cabbage raccoon at 3:04 PM on January 5, 2022 [1 favorite]
Two of my favourites:
For summer: Lemon icebox pie (this website looks sketchy but it's the recipe from the Magnolia Bakery cookbook - no cream cheese, no sweetened condensed milk. Filling is just heavy cream (whipped) and lemon curd folded together.)
For fall: Salted Caramel Apple Pie (from four and twenty blackbirds, mentioned upthread)
posted by matcha action at 4:11 PM on January 5, 2022 [1 favorite]
For summer: Lemon icebox pie (this website looks sketchy but it's the recipe from the Magnolia Bakery cookbook - no cream cheese, no sweetened condensed milk. Filling is just heavy cream (whipped) and lemon curd folded together.)
For fall: Salted Caramel Apple Pie (from four and twenty blackbirds, mentioned upthread)
posted by matcha action at 4:11 PM on January 5, 2022 [1 favorite]
Lemon meringue pie. My family's sour cream apple pie. French silk pie. Spiced Bourbon Apple Pie. Razzleberry pie. Strawberry pie.
posted by kathrynm at 5:36 PM on January 5, 2022 [1 favorite]
posted by kathrynm at 5:36 PM on January 5, 2022 [1 favorite]
Sweet green tomato pie is definitely a dessert pie, and very tasty. Tastes remarkably similar to apple pie, actually.
posted by Rykey at 7:51 PM on January 5, 2022 [1 favorite]
posted by Rykey at 7:51 PM on January 5, 2022 [1 favorite]
Response by poster: These answers are even better than anything I'd hoped for. Wow!
I'll share more as baking gets underway. In the meantime, visions of sugar pies dance in my head. Thanks again to every last one of you. I'm so excited.
posted by mochapickle at 12:24 PM on January 7, 2022 [2 favorites]
I'll share more as baking gets underway. In the meantime, visions of sugar pies dance in my head. Thanks again to every last one of you. I'm so excited.
posted by mochapickle at 12:24 PM on January 7, 2022 [2 favorites]
Response by poster: First pie is up! It's Evan Kleiman's Basic Apple Pie, as recommended by BlahLaLa.
posted by mochapickle at 1:43 PM on January 10, 2022 [4 favorites]
posted by mochapickle at 1:43 PM on January 10, 2022 [4 favorites]
mochapickle, I love your pie project! I mean, not enough to join in myself because I like pie but I don’t LOVE pie, but I love to cook and read about people enjoying food. And I am very much looking forward to your weekly pie updates!
posted by bookmammal at 9:04 AM on January 11, 2022 [1 favorite]
posted by bookmammal at 9:04 AM on January 11, 2022 [1 favorite]
This thread is closed to new comments.
posted by phunniemee at 9:50 AM on January 5, 2022 [9 favorites]