Articles focusing on Pies, tarts, and Galettes. A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are slopedIt can have a just a bottom, just a top, or both a bottom and a top crust. … A galette is a round pastry wrapped and fruit filled dessert that is baked on a baking sheet.
With the hot weather of summer and early fall and icebox pie
is always a nice way to put dessert. When
strawberries are in bountiful, this strawberry icebox pie is an easy way to put
some fruit on the table, which will be appreciated by all.
You need to finish with two cups of filling.
Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer. However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.
Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant. Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year. However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs. Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many. Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.
Pumpkin Pie Spice Ingredients
1 teaspoon ground allspice
1 teaspoon ground clove
2 teaspoon ground ginger or ground dehydrated orange zest
2 teaspoon nutmeg
3 Tbsp ground cinnamon
Pumpkin Pie Spice Directions
Combine all ingredients in a small mixing bowl
whisk together thoroughly.
Pour the pumpkin pie spice into an airtight
store the sealed pumpkin pie spice container in
a cool dry place.
The pumpkin pie spice should be used within 6
months for best results.
I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.
This is one of my all-time favorite pastries for pies. The combination of egg and lemon juice makes this pastry flavorful, tender, and flaky. This lemon pastry works with a variety of pies like custards, chicken, herb and vegetable pies.
Makes enough pastry for one double-crust pie
Lemon Pastry Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, in 1/2 inch slices
2 lightly beaten teaspoons fresh lemon juice
4 to 5 tablespoons of ice water
LEMON PASTRY Directions
Stir the flour and salt together.
Cut the butter into the flour until the mixture resembles coarse crumbs.
With a fork, stir the egg, lemon juice, and 2 tablespoons of the ice water together.
Sprinkle the liquid over the four mixture and mix just until the pastry holds together, adding more water if needed.
Knead the dough in the bowl for two or three strokes-just until the dough makes a smooth ball.
Cover and chill for 30 minutes or until firm, and use as directed in recipes.
Cheesecakes normally using flavored crusts for a long time, so why not a regular old pie crust? There is no good reason not to use some complementary flavoring in pie crust. this is especially true when dealing sweet pies. Savory pies might need a little more creativity, but they too could easily be flavored with some nice dried herbs and spices.
So, here are some quick and easy ways to step the flavor of your pies, tarts, galettes, pot pies, and quiches:
For pumpkin or sweet potato:
1 teaspoon of ground allspice and 1 teaspoon of finely grated orange zest
For Apple, Pear, or quince:
1 teaspoon of ground anise or cinnamon and 1 teaspoon of vanilla
1 teaspoon of almond extract and 1 teaspoon of finely grated lemon zest, or
2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice
For Citrus, herb or vegetable
2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice
2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, and oregano, or
2 teaspoons of curry powder, or
1 teaspoon of cumin
For chicken or turkey
2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, tarragon, and sage or
2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice, or
2 teaspoons of curry powder or mace powder,
2 teaspoon of ground allspice, curry powder, mustard powder, or ground cloves, or
2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, and sage
2 teaspoon of ground chili powder, mustard powder, curry powder, or cumin, or
2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, marjoram, oregano, and finely ground bay leaf
For the onion lovers amongst us here is an easy onion pie, which is
suitable for brunch, lunch or dinner.
Flour – 195 gr (6,8 oz\
Oil – 40 ml (1,4 oz)
Provencal herbs – 1 tsp
Salt and spice to taste
Water – 75 ml (2,6 fl. oz
\ 1\3 cup)
Onion – 450 gr (16 oz)
Seasoning – optional (salt,
sugar, red pepper, dry garlic to taste)
Tomato paste – 70 gr (2,5
Water – 200 ml (7 fl. oz)
1. Prepare the dough. Combine water oil and salt with herbs de Provence. Knead the dough, if it turns out too liquid, then add water, if not going into a lump, then a little more flour. The dough should be smooth elastic dough. Cover it with cling film and leave until you prepare the filling.
2. Prepare the fillings. Cut the
onion into half rings and fry it until half-cooked, mix water and paste. Add to
onion and simmer until tender. Add spices.
3. Roll out the dough and put it in a mold, from the sides. The form does not need to be lubricated with additional oil.
4. Spead the filling out evenly.
5. Bake at 180C for About 30 to 40 minutes.
6. Remove onion pie from oven and cut into servings. There your very tasty and simple onion pie is ready. Enjoy!
Ask your family or dinner guests if they’d
like a slice of pie for dessert and watch the delight in their eyes. Americans
truly love their pies, oozing with sweet fillings amid flaky crusts, perhaps topped
with a scoop of vanilla ice cream or even a swirl of fresh whipped cream.
Pies weren’t always dessert though, and if
you think about it, they still aren’t always sweet. In order to be properly
called a pie, it must have a crust. This baked dish with pastry dough that
covers or contains any variety of sweet or savory items is the very definition
Whichever pie you love best, the history of
how they came into existence is rather fascinating. Read on to discover more
about where pies came from and who you should be thanking for their existence.
Pies in History
Pies have been around for centuries and
were vastly different from the pies we eat today. It’s believed the Ancient Greeks made the first pie
pastry dough, though the Egyptians made something similar just prior. Back
then, it was just a flat circle called a galette which was even denoted on the
walls of Ramesses II tomb.
Romans are credited with making the first pies though, perhaps learning to
make them from the Greeks. Word soon spread about pies all through Europe. In
the 14th century, it was a popular word according to the Oxford
English Dictionary. It was the Romans that published the first pie recipe for a
goat cheese and honey pie in a rye crust.
Back in the early days, pies were almost always
made with meat. In England in the 12th century, the crusts were
called “coffins” because they preserved the meats contained within. It was a
handy way to keep fillings fresh. Fruit pies weren’t recorded in history until the
1500s when the English credited Queen Elizabeth I with making the first cherry
The Pie Pilgrimage
Once the first Pilgrims came to America and
became the early colonists, they brought their pie-making traditions along
with them. The crusts were not eaten, much like in the ancient days for they
were merely used as a means of preservation of the fillings. We romance the
idea of modern-day pies in our theatrical productions of the first
Thanksgiving, but back then, the pies they served were not of pumpkin, apple, or
In 1621, the year of that first Thanksgiving,
those pies were meat-based just as they were in the old country. The first recipe
for pumpkin pie didn’t appear in a cookbook until 1675 and was the British version
of a spiced, boiled squash filling. Americans didn’t popularize the now-famous
pie until the beginning of the 1800s.
While the Pilgrim’s pies were full of
meats, they were seasoned with nutmeg, cinnamon, dried fruit, and pepper, an
interesting assortment of flavors indeed. But once the colonists spread out and
began founding the colonies that would one day form our great nation, pies took
on a whole new meaning.
The colonists would make use of local ingredients in their pies and soon, it gave way to a new era of sweet pies. In 1796, there were only 3 different kinds of sweet pies recorded, but by the late 1800s, there were 8 sweet pies. According to the Modern Encyclopedia of Cooking, by 1947, 65 different sweet pie recipes were on the written record.
Pie in Modern America
With the introduction of new technological
developments that would bring the world into modern times, America began to
create ways of convenience. While most women knew how to make a pie from
scratch back then, for many people today it seems to be an intimidating
process. The first frozen pie crust came out with a patent in 1955, and by the
1960s, ready-to-bake frozen pie crusts were available.
jumped on the bandwagon in the 1960s with the introduction of mini homemade
fried apple pies in its Knoxville, Tennessee location helmed by Litton Cochran.
These were such a huge success that by 1970, all locations sold a manufactured
version of it.
As America grew prosperous and women burst
into the workforce, there was less time for pie. Instead of being a regular
staple, it became the mark of an indulgence reserved for special occasions. Pie
is no less important these days. In fact, it’s still as popular as ever in both
sweet and savory forms.
Keep Your Eyes on the Pies
Pies have gone from a method to preserving
meat to a decadent culinary experience. Both savory and sweet pies exist today,
though sweet pies seem to dominate the pie world.
Savory pies are something you might serve
for dinner. Deliciously rich, this isn’t the sort of thing you eat when you’re
watching your waistline, but sometimes it’s good to indulge, isn’t it?
You can make pies for your main course and
follow it up with a sweet pie for dessert!
Savory Main Course Pies
If you’ve primarily focused on sweet pies,
you’ve been missing out on a sublime slice of life. Chicken pot pie is one of
the most widely known examples, but there’s more than one way to fill a pie to
serve for your main dish.
For one, you can turn leftover turkey,
vegetables, and gravy from Thanksgiving dinner into a pie when everyone tires
of turkey sandwiches. You can fill them with braised meats, pea, and carrots.
Basically, you can take your favorite meats, vegetables, and cheeses, and feel
free to create, much like those before us did. The only notable difference is
you can easily cheat by using premade pie crusts from the frozen section and make
an entire dinner pie in 30 minutes.
Decadent Dessert Pies
At the end of a meal, whether you’re at
home or out at a diner, having a slice of pie is one of the best pleasures in
life. The American
Pie Council notes that our love of pie is worth over $700 million according
to data rounded up from grocery store sales though that doesn’t include what we
spend when we dine out. That number is likely astounding.
Essentially, it proves that all across
America, we still love pie. In fact, every state has a pie that the locals
resonate with. Your favorite pies might just be from other states, or yours
could be the one from your home state. At the very list, if you keep reading,
you just may decide that it’s time to try more pie.
Alabama – Buttermilk Pie
A Southern specialty, this pie is a rich
and custardy treat.
Alaska – Raspberry Baked Alaska Pie
Created based on Baked Alaska, it’s the
same great flavors in pie form.
Arizona – Prickly Pear Pie
Using local prickly pear, this sweet and
fruity pie is unlike anything else.
Arkansas – Chess Pie
Chess pie comes in many forms and is as
Southern as it gets. You’ll find it made with berries, lemons, and other fruits.
You’ll even find it made with chocolate.
California – Lemon Meringue Pie
Noted for its meringue topping, the zesty
citrus of California lemons makes it a light yet decadent dessert.
Colorado – Rocky Road Pie
Rocky Road ice cream has always been a
favorite, however Colorado has turned it into a pie you’ll love even more, a
fitting tribute to their Rocky Mountains.
Connecticut – Pumpkin Pie
As one of the first settled states, one of
America’s staple pies served at Thanksgiving is Connecticut’s pride and joy.
Delaware – Strawberry Shortcake Pie
With strawberry as its state fruit, it’s no
surprise Delaware’s pie is all about the strawberries. It’s likely better than
any strawberry shortcake dessert you’ve ever had.
Florida – Key Lime Pie
Made with Key limes that are native to the
state, this sweet, creamy, citrusy pie is something you can’t make fun of
Georgia – Peach Pie
As the Peach State, the state pie has to be
made with peaches. Sweet and classic, it is always a solid choice for dessert.
Hawaii – Coconut Cream Pie
With an abundance of coconuts, tropical
Hawaii makes the best coconut cream pie around.
Idaho – Rocky Mountain Pie
Not to be confused with Colorado’s Rocky
Road Pie, this one is brimming with chocolate chips, walnuts, vanilla, and bourbon.
Illinois – Honey Pie
An interesting mix of honey with fresh
nutmeg and coarse salt, this is one pie to try!
Indiana – Sugar Cream Pie
Sometimes called Hoosier Sugar Cream Pie, this
one features a vanilla sugary-sweet filling in a flaky, butter crust.
Iowa – Sour Cream and Raisin Pie
Don’t judge Iowa’s odd combination of
ingredients before you try it. It’s a Midwestern style that is as comforting
and sweet as the very people who live there.
Kansas – Hazelnut Pie
Similar to pecan pie, this one is made with
toasted hazelnuts for another sublime treat!
Kentucky – Banana Cream Pie
A pie to go bananas for, every Kentuckian
has their own version of it. And to think the state was once famous for fried
Louisiana – King Cake Pie
If you’re ever been to Mardi Gras in New
Orleans, you’ll know that this pie version of King Cake is a must-try.
Maine – Blueberry Pie
With more blueberries out in the wild,
blueberry pie is Maine’s main squeeze.
Maryland – Baltimore Bomb Pie
You know those fudge-topped Berger cookies?
Those are the staple ingredient in this pie. Need we say more?
Massachusetts – Boston Cream Pie
Don’t waste your time arguing over how this
technically seems more like a pie. There are better things to do, like eat it. You
can’t go wrong with anything slathered in that much chocolate ganache!
Michigan – Cherry Pie
With more tart cherries grown here than anywhere
else in the country, Michigan naturally makes the best cherry pie.
Minnesota – Cream Pie
Want to go to pie heaven? Head to Minnesota
and try any variety of cream pie. They’re made in all different kinds of
flavors like butterscotch and peanut butter, to name a few.
Mississippi – Mississippi Mud Pie
No real mud goes into the making of these
pies. Dig in and treat yourself to this densely-rich decadent explosion of
Missouri – Butterscotch Pie
If you love butterscotch, you can thank the
Midwest. Missouri is most noted for this rich and creamy butterscotch-based
Montana – Huckleberry Pie
Want a pie with superfruit powers? Try
Montana’s huckleberry pie, a fruity treat that fights inflammation.
Nebraska – Apple-Cranberry Walnut Pie
Nebraska takes all those soothing flavors
from fall and rounds them up into one amazing pie.
Nevada – Pomegranate Pie
Nevada is the perfect place for
pomegranates to grow. If you love the juice just wait until you taste this
New Hampshire – Maple Syrup Pie
New Hampshire’s maple syrup just might be
better than Canada’s. Try it in their state pie!
New Jersey – Sweet Green Tomato Pie
While it might sound unusual, let us remind
you that tomatoes are indeed a fruit. Plus, New Jersey grows lots and lots of
them. With cinnamon and lemon juice, it brings out the sweetness of the green
tomatoes for a most interesting flavor profile.
New Mexico – Green Chile Apple Pie
New Mexico draws much influence from
neighboring Mexico. With green chilis including in this apple pie, it gives a
beloved favorite a spicy new spin.
New York – Cinnamon Roll Coffee Cake Pie
Crafted from the love of coffee and
cinnamon rolls the Empire State thrives on, you really can’t beat a pie like
this, especially for breakfast!
North Carolina – Scuppernong Pie
Made with a special grape varietal which
just happens to be North Carolina’s state fruit, it’s a uniquely fruity flavor
North Dakota – Chokecherry Pie
The highly-adored chokecherry, North Dakota’s
state fruit, makes for a juicy, red filling in this pie.
Ohio – Buckeye Pie
No surprise that this would be the name of
the pie from the Buckeye State. Likely, you’ve heard of the sweet chocolate and
peanut butter confection, and if you love that, then you’re going to go
head-over-heels for the pie version.
Oklahoma – Strawberry Pie
Oklahoma is another state that loves strawberries.
Different than Delaware’s version, this one combines fresh strawberries with strawberry
gelatin, sometimes with fresh mint too.
Oregon – Blackberry Pie
Oregon is home to blackberries. Ripe and
bursting with flavor, it’s a truly satisfying pie.
Pennsylvania – Shoo-Fly Pie
It’s said this pie got its name from shooing
the flies away from the sweet, sticky molasses it’s made with.
Rhode Island – Coconut Custard Pie
Creamy toasted coconut flavor makes for big
flavors that make this tiny state stand out on the map.
South Carolina – Sweet Potato Pie
Leave it to the hub of the South to turn
healthy sweet potatoes into a decadent pie. South Carolina’s signature pie is a
special treat, especially for the holidays.
South Dakota – Sorghum Buttermilk Pie
Sorghum is one of the most popular crops
from South Dakota, which they use to make a syrup that’s thick like molasses.
Then, they use that syrup along with buttermilk, eggs, and sugar to make this
Tennessee – Tennessee Whiskey-Pecan Pie
Go ahead and thank Tennessee right now for
taking pecan pie to the next level by adding whiskey!
Texas – Sparkling Grapefruit Pie
Red grapefruit is the state fruit which is
used to make this citrusy pie.
Utah – Cherry Rhubarb Pie
Cherries and rhubarbs are abundant in Utah.
Instead of choosing between them, they married them both together for a
Vermont – Apple Pie
Vermont claims the apple pie as its own,
though apple pie was originally born in England, not on our soil. Still, it’s one
of the most classic and adored pies that ever existed. It’s truly hard to beat.
Virginia – Peanut Butter Pie
Virginia has its own peanuts which the
state boasts taste unique from other peanuts. Whatever the case, this rich pie filled
with chocolate-covered peanut butter cups, peanuts, and cream cheese in buttery
graham cracker crust will make you swoon.
Washington – Loganberry Pie
Like blackberries, loganberries are just as
sweet, and make for a blissful pie-eating experience.
West Virginia – Pawpaw Pie
Pawpaws look like papayas and have a
distinct citrus taste, making this pie a very special thing to taste.
Wisconsin – Cranberry Pie
If you love cranberries, this soothingly
fruity pie might just be something you should recreate for your Thanksgiving
Wyoming – Salted Honey Pie
Sweet and salty, this is the kind of pie
that will bring a tear of joy to your eye.
Hungry for pie? You can travel the country and try sweet and savory pies in every state, or get cooking in your own kitchen!
Lemon Meringue Pie seems to say summer because of Lemon
Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is
easy to love.
Here’s a lemon meringue pie recipe which is quick and
easy. Starting with a lemon bar mix
simplifies the recipe and gives it the lemon flavor, while eggs and sugar make
the lemon meringue pie taste rich and fresh.
1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
1/3 cup water
3 whole eggs
1/4 cup sugar
1/4 teaspoon cream of tartar
3 egg whites
Preheat the oven to 350°F.
Press complete pouch of crust mix firmly into
bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square
Bake 8 minutes, until crust is light brown.
In a medium mixing bowl, whisk full pouch lemon
filling mix, water, and eggs together until thoroughly mixed.
Pour over warm crust.
Bake 22-26 additional minutes or until center
does not jiggle when shaken and top begins to brown.
With an electric mixer whip cream of tartar and egg whites on medium until froth appears.
Then, gradually add sugar, about a teaspoon, at
a time while continuing whipping at high speed, until stiff glossy peaks start
to form –be careful not overbeat your meringue.
Spread over the baked pie. Be sure to carefully seal meringue to edge of the
pie crust. If desired, use the back of a spoon to make swirls and peaks in the meringue.
Return new topped pie to the oven
bake the pie an additional 10-15 minutes until
light golden brown.
Remove from oven and cool on a rack, until the
pie reaches room temperature