Recipes for Making Peace With Pie

Jan 5th, 2018 | By | Category: baking and desserts, blog, cook something
Apple Plum Pie, photo © Colleen Sommers/Pie Fixes Everything

Apple Plum Pie, photo © Colleen Sommers / Pie Fixes Everything

February is National Pie Month–but we’re starting early to acknowledge and celebrate Peace through P.I.E. (Peace Includes Everyone).

Some of our food blogger friends were kind enough to share some of their recipes with us.

Tomato Pie
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.”

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.

Shepherds Pie
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.

Turkey Pot Pie
This recipe come from Elizabeth Van Huffel, aka Local Savour.

Margherita Pie
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  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 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. ”


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  1. Here is wonderful recipe for key lime pie, followed by a fantastic one from Mrs. Bush’s Pie Co. in the Canyon Lake, TX area:

    Key Lime Pie:
    (filling) – 5 large egg yolks, 1 can (14oz) of sweetened condensed milk, Juice from 6-8 Key limes (~2/3 cup)
    (crust) – 1/4cup (1/2 stick) butter, 1cup graham cracker crumbs, 1 Tablespoon sugar (optional-1&1/2 teaspoon cinnamon)

    for crust: mix then pat onto a 9″pie pan, bake 8minutes, then let cool
    for filling: beat yolks in a blender or a hand mixer for about 2 minutes, add the condensed milk & beat until combined, add lime juice, beat another 2 minutes . Pour into pie shell & bake until set ~ 10-15minutes. Cool for an hour, then cover w/plastic wrap set directly on curd & put in fridge for at least 3 hours or overnight.
    (If you want to top w/whipped cream, I use Mrs. Bush’s recipe “8oz heavy whipping cream & 5 Tablespoons of confectioners sugar – beat till thick & heavy)

    Mrs. Bush makes a FANTASTIC chocolate pecan pie, but I don’t have the recipe for it. Instead here is her recipe for a ‘Chocolate Chess pie’:
    1-9” unbaked pie shell, 1/2 cup + 2Tablespoons butter (unsalted), 2oz unsweetened chocolate, 1 cup light brown sugar, 1/2 cup sugar, 2 Tablespoons of flour, 2 extra large eggs, 3 Tablespoons whole milk, 1&1/2 teaspoons vanilla
    “In a 1qt. saucepan melt butter & chocolate together, on low heat, stirring occasionally. In a 3 quart mixing bowl, combine sugar & flour thoroughly, slowly begin adding eggs, milk, & vanilla, beating on low until all is mixed well (about 1 minute). while continuing to mix, add melted chocolate/butter mixture, beat on low another minute. Pour into unbaked pie shell. bake @ 350 degrees until filling is firm (~50 minutes)

    And enjoy…FYI, if you ever find yourself in the Canyon Lake area, a visit to Mrs Bush’s is a revelation…
    I love your show, keep up the good work…
    Tony Carroll

  2. Tony ~

    Thanks for sharing the recipes with us. They make a great addition to the mix. I look forward to checking out Mrs. Bush’s Pie Company in the Canyon Lake area at some point.

    The pies have it!

  3. Thank you so much for sharing, so generously, our pies. Everybody’s pies! There is not one pie that I do not want to try–I think March may just be “Regional Farm Pie Month” up here.

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