February is National Pie MonthJan 8th, 2016 | By Cecilia | Category: baking and desserts, blog, cook something
February is National Pie Month, and lucky us–there’s an extra day this year to celebrate!
In honor of this near perfect food (in our opinion, anyway), Field & Feast will feature recipes for both savory and sweet pies from family and friends as well as radio show listeners and web visitors.
So if you have a pie recipe to share, please let me know by sending me an email like these folks did. I’ll keep adding pies if you keep sending them.
Scottish Bridie Meat Pies
Red Hot Apple Ricotta Tart
Tarte Aux Poireaux et Chevre (leek and goat cheese tart)
The fabulous “Farmstress Maggie” a.k.a. Margaret Christine Perkins–generously shares some of her lovely recipes for Field & Feast Pie month.
Fredericksburg Peach Blackberry Pie
Tiffany Harelik of Trailer Food Diaries submitted Jaynie Buckingham’s Fredericksburg Peach Blackberry Pie for the Field and Feast Pie month. Jaynie, for those who don’t know her, is the Pie Queen who hand makes all the pies for Cutie Pies.
Sweet Potato Pecan Pie
Chef Ernie Beasley at Le Cordon Bleu makes this pie developed by Paul Prudhomme when his wife is being nice to him. He replaces the original pie crust recipe with a common 3-2-1 pie crust, and sometimes adds a chocolate bottom.
Bud’s Chocolate Chip Pie
Royer’s Round Top Cafe in Round Top, Texas is a destination for pie lovers. If you love chocolate chip cookies and pie, then the recipe above, generously provided by Bud “The Pieman” Royer, will satisfy your craving.
Coconut Cream Pie
Chef Pamela Nevarez-Fisher submitted this tasty recipe for Coconut Pie. She tells us that the recipe is adapted from an old Fannie Farmer Cookbook. “I’ve put my own touch on it, and because I’m terrible at pie crust, your listeners and readers should use their favorite basic pie crust.”
Apple Cheddar pie
Strawberry Rhubarb Pie
Pear pie bars (a fun twist on pie)
When I sent out the request for pie recipes, Shelly (whose last name I do not know) stepped up with the three adapted recipes above from her blog, FranishNonspeaker. The name of her blog refers to her professed inability to learn other languages. She may not be able to speak French or Spanish, but she does speak the language of pie.
White Chocolate Coconut Pie
I met Anna Ginsberg who writes the blog Cookie Madness, in 2009 at a Christmas cookie exchange with fellow food writers and bloggers. While we met for the first time at the exchange, I was familiar with her name as she had won the big prize at the 2006 Pillsbury Bake-off. When someone in your hometown walks away with that honor, you remember. And I have a feeling if you decide to make this pie during National Pie Month, it’s one you won’t soon forget.
Poached Pear with Pecan Streusel Pie
This pie comes from Benjamin Baker, Executive Chef at Travaasa Austin. It’s something he recently developed, and if he does say so himself, “It is pretty yummy.” Looking at the recipe, we don’t doubt that assessment for a second.
Shepherd’s Pie or Cottage pie is a savory pie made of meat with a mashed potato crust. This recipe comes to us from Cindy Haenel, a chef instructor at Central Market who offers the very popular knife skills class, among others.
Ramona Moore’s Quiche of Meals Past
Ramona Moore doesn’t let anything go to waste, and turns leftovers into a delicious meal in a pie shell.
Girl Gone Grits Coo Coo for Coconut Pie
This recipe comes from my friend Kristina Nichols-Wolter, and her pie comes with a story of compassion.
Lindsay Leslie is the Pie Momma at The Pie Society, and Emily Kealey is the Pie Maid. Lindsay says this is one of her favorite recipes, and that her kiddos love it. As a mom she says this is a tasty way to sneak more vegetables into their diets.
Austin Crème Pie
This pie is from the creative baking minds of The Pie Society’s Momma and Maid–Lindsay Leslie and Emily Kealey. They wonder why Boston should have its own pie and not Austin. We say: Good Question. Give this pie a try and see if it’s weird enough for Austin (and when we say weird, we mean crazy delicious).
Epicuriosities’ Make it in the Pan Pie Crust
Epicuriosities’ 5-Minute Chocolate Pudding
These recipes come from Christy Horton’s blog epicuriosities.com. Put these recipes together and you have the quickest, easiest chocolate pie ever! Christy graduated summa cum laude from the Le Cordon Bleu in Austin, Texas with a certificate in Patisserie and Baking in 2006. She started her blog epicuriosities.com as a way to share her love of food and the Austin food scene with the world. From shepherd’s pie to chocolate pie, Christy considers anything that comes in a crust to be the perfect food.
New Mexican Hot Chocolate Pie
Kristina Nichols-Wolter sent in her husband Bob Wolter’s recipe for New Mexican Hot Chocolate Pie, from his blog The Tequila Tracker. She says, “This is a pie recipe my husband created; it came in second place at the Austin Food Blogger Alliance’s Pie-Luck social, for Safe Place. Another pie with compassion (and tequila).
Goat and Beef Savory Pie
Chocolate Mousse Pie with Caramelized Bananas and Salted Peanuts
Sweet Cherry Pie
Pear Almond Tart:
We hit the mother lode when Rebecca Saltsman answered the call for pie recipes–providing us with the four terrific pastry recipes above. She’s the Volunteer Resources Director at the Sustainable Food Center, and has the blog Salt’s Kitchen. Here’s what she has to say about herself: “I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I’ve never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!). I also asked her to share her thoughts on pie: ” I feel quite strongly about pie actually. I love cooked fruit, I love chocolate, and I am very particular about crust. I grew up baking in a house of cooks and a few years ago had to re-learn everything I knew when I went gluten free. I am still very particular about what pies I like, what I will bake, and what I will actually call ‘delicious’. Now it just takes a whole lot longer to uncover those techniques, tricks, and a lot of practice with various flours to find those flavors I love. It’s a learning process, but well worth the search for the perfect pies. ”