Kat Thompson Is the fellow food editor at home, covering house cooking and cooking, cooks, and kitchen gadgets.
You never need an occasion like the day of cooking yourself a pie, but it doesn't hurt to have a day specifically dedicated to crusts and filling (and math, in my mind). If you are a fan of tasty dishes, fruit pies prefer, or love the wobble in a perfect pie pie set in ideal, there is a pie for everyone – including food staff. Here are some of our favorite pie recipes to do at home.
Heidi Swanson, 101 Cookbooks
With all the pie recipes I made, Heidi Swanson's Pumpkin Pie is the one I'm back at the most often. I made it for gratitude for a couple of years ago, and then spent a series of 12 months dreaming of the day I would do it again. It doesn't have a small part because Swanson gives you a choice to make a Graham Craker Crust, which is the music of the ears of a person who makes the pie traditional lame. Swanson adds you a layer of ground-up hazelnuts between crust and filling, but I also replace walnuts, and sometimes skip it completely. Filling is extremely simple and can be done with coconut milk, which I want with heavy cream. The result is more custardy; I am known to cook in excessive self-filling and just eat it in a spoon. Each time I remind it how strange it is that pumpkin pie is bored in the last part of the year, when else, we should always eat. – Rebecca Flint MarxEditor, eating at home
Ottdolenghi Sund Kitchen
In my opinion, the most important thing you can do with a gathering full of sweets – as, a pie party – is the person who gives the choice of self-choice. Consider Phyllo Pie, which I brought to More potluck. My gate is this recipe to Ottrolenhi, but it's so bad. I've run with the idea and used different cheeses, swapped out the curry powder, subbed in some miso, added melty leeks, mushrooms, or even beans and chickpeas, and topped it off with crumpled roses of more phyllo.
Phyllo sometimes has a reputation that is difficult to work, but in my experience, Phyllo Pie is a little forgiving, especially because you want ruffled rough edges of the sides. For me, the hardest part is just to make sure it's going to go first. But it's 100-percent value: This crispy gold pie is sure to get some oohs and ahhs, and it's very good or at room temperature. – Bettina MaglaintalSenior Reporter of Eater.com
Tracy Mulder, Allercipe
Since I grew up in Los Angeles and I haven't heard about buttermilk pie, it could be a surprise it was one of my go-to pie. I discovered it seven years ago in a thitter thread about the extraordinary, regional pies and attracted this classic south dessert in its test, tried the first recipe with my Google Search. This is the recipe, and it's always easy and completely from the first pie I've made. Filling smooth and velvety with subtle nutmegs and a lemon kiss. It reminds me of Dan Tat, or Chinese egg tarts, but it's less fussy. Yes, you can do your own pie crust, but the saving work is good too here, because the real star is the wobbly buttermilk custard. – Kat ThompsonAssociate Editor, Home Eat
Vanessa Larson, Food522
When falls come, I have returned this test and true caramelized onion and butternut squash tart from food 52 repeatedly. It is a perfect choice that is reasonably carried out in friendship, appreciation, or any autumn together. My favorite part of it is that it highlights the tastes and ingredients during the time while standing from a lot of squash and pecan pies you are sure at any gathering. To make it overcome, sometimes I add crushed sausage to mix. – CIP landsDeputy Director of Development to Listen
T Knectt, Allercipe
The only thing my mom loves and I'm more inspiring this simple simple chess pie recipe tells the (most made) story behind the name. Texas Texas Strang in my grandmother, we explained how a server was at a dinner once asked the taste of the custard pie that day. He said, “It's just a pie,” but on his southern part wrong like “chessie pie.” And so we got this simple pie at Allard, filled with evaporated milk and fully placed in cornmeal. My mom began to experiment with the addition of edible lavender oil to the recipe, which also made a chocolate custard tablespoon) with a kick. But even simply, this pie recipe is always a big hit. – Emily Venezkytogether with the editorial
Dorothy Kern, crusted with crust
I have nothing but the more respecting people who are lovingly doing inok, the pie tights to change a salary from high school: no cooked chocolate peanut butter butter. I don't know the true beginning of semi-homemade, sandra lee-esque cinimer, but if you fall into some version of five whip ingredients, like this on the blog Crusted in crustThat's what I mean. Assembly that I have a lot of taste to a buffalo man – I make a caviar spreading Joscarne to see Oscars at the end of the week – but it's a simple healthy recipe. Sweetheart, salt, creamy, and simultaneous light, fluffy, rich, and declaration. Whenever I do this for a dinner dinner, holiday gathering, or potluck, these rave reviews (the word “orgasmic” is used to describe it more than once). – Hilary PollackSenior Editor