Every apple pie recipe is great, and the best tasting apple pie is the one that you didn’t have to make but get to eat. But, here’s a recipe to how bakery “professionals” approach an apple pie, if you’re curious. It’s the method that is taught in some pastry classes.
A classic pecan pie recipe.
Butter tarts are a traditional Canadian (and Scottish) dessert.
This is a real mid-Atlantic dish: British mincemeat meets North American cranberries, pecans and corn syrup. And it is really good.
This is a sugar and fruit pie recipe from Cumberland County, England, that in the late 1700s reflected the growing variety of food ingredients available owing to trade with the Caribbean.
A very rich-tasting fish pie.
Hot Water Crust Pastry is used to make raised pies. It makes a stiff yet tender pastry that can stand up by itself and form a shell or casing that can be cooked without the support of a pan or tin.
This is an ideal way to use up end bits of jam left in jam jars or pots.
You can make the crust or buy it frozen and ready to cook.
The thicker cut your marmalade is, the better for this recipe.
This recipe used to be an American favourite at Thanksgiving.
The Romans called this type of pie a crostata. The Romans did not have nice round pie tins like we do, so they had to turn up the edges of their dough to make a free form tart.
Savoury pies are non-sweet, “salty rather than sweet” pies served as meals or snacks, rather than as a dessert. Historically, pies used to be all savoury for the most part: it is sweet pies that are the innovation in food history.
Despite all the molasses, this pie is rich, rather than overly sweet.
You’ll never find a simpler pie to make — or a harder one to keep people’s hands off of until dinner time.
