The best pie recipes, according to Eater staff
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Kat Thompson is the assistant editor of Eater at home, covering the kitchen and house cooking, kitchen books and kitchen gadgets.
You don't really need an opportunity like Pi Day to cook you a pie, but it doesn't hurt to have a day specifically dedicated to crusts and filling (and mathematics, I suppose). Whether you are a fan of savory dishes, you prefer fruit pies or love the oscillation of a perfect cream pie, there is a pie for everyone – including eating employees. Here are some of our favorite pie recipes to make home.
Heidi Swanson, 101 pounds of cooking
Of all the pie recipes I made, the pumpkin pie from Heidi Swanson is the one to which I come back most frequently. I first did it for Thanksgiving several years ago, then spent the following 12 months dreaming of the day that I will start again. This is largely because Swanson gives you the opportunity to make a crust of Cracker Graham, which is music with someone who only makes traditional pie dough under constraint. Swanson makes you add a layer of crushed hazelnuts between the crust and the filling, but I also substituted the nuts, and I sometimes have it entirely. The garnish is extremely simple and can be done with coconut milk, which I prefer with thick cream. The result is exceptionally cream; I am known to make an additional filling of himself and eat it with a spoon. Whenever I do this, I remember how strange it is that the pumpkin pie is fitting in the last part of the year, when we really should eat it as often as possible. – Rebecca Flint MarxEditor, eater at home
Ottolenghi test kitchen
In my opinion, the most important thing you can do during a gathering full of candies – say, a pie party – is the person who offers the salty option. Consider the Phyllo pie, which I brought to a lot of meals-shaping. My bridge was this Ottolenghi recipe, but it is very malleable. I ran with the idea and used different cheeses, exchanged curry powder, suffered in a little miso, added melting leeks, mushrooms or even beans and chickpeas, and I overcome it with crumpled roses of more phyllo.
Phyllo sometimes has the reputation of being difficult to work, but according to my experience, the phyllo pie is quite indulgent, especially since you superimpose the sheets and you want ruffled disorder edges to create crisp bits on the sides. For me, the most difficult part is to make sure to defrost it in advance. But it is worth 100%: this crisp golden pie is sure to obtain oohs and ahhs, and it's super fresh or at room temperature. – Bettina Makilintalprincipal journalist at Manage.com
Tracy Mulder, Allrecipes
Since I grew up in Los Angeles and I had never heard of Babeter pie, it may be surprising that it is one of my pies to do. I discovered it seven years ago on a Twitter thread on unique regional pies and I was sufficiently fascinated by this classic south dessert to try it, trying the first recipe that appeared on my Google research. It is this recipe, and it was always easy and perfect since the very first pie that I made. The garnish is smooth and velvety with subtle notes of nutmeg and a lemon kiss. It reminds me of Dan Tat, or Chinese egg pies, but it is much less difficult. Yes, you can make your own pie crust, but the store works well here too, because the real star is the cream with a wobbly babereter. – Kat ThompsonDeputy editor -in -chief, eater at home
Vanessa Larson, Food52
When autumn arrives, I turn to this proven caramelized onion and a musk squash pie for food 52 again and again. It is a tasty option perfect to bring to Friendsgiving, Thanksgiving or any fall reception. What I like most is that it highlights the flavors and ingredients of the season while standing out from the abundant pumpkin and pacan pies that you are sure to find any gathering. To make it warmer, I sometimes add crumbled sausages to the mixture. – CIP landDeputy Director of Audience Development
T knecht, allrecipes
The only thing my mother and I love more than invigorating this incredibly simple chess pie recipe is to tell the story (most likely made up) behind the name. By trying the Texas Twang of my grandmother, we explain how a server in a restaurant was questioned once the flavor of the custard pie that day. She said: “It's just a pie”, but with its southern accent which was wrong as “chess pie”. And so we got this simple custard pie, which is filled with evaporated milk and set perfectly with corn flour. My mother started to experiment with the addition of edible lavender oil to the recipe, which has become my favorite way to cook it, but she also added a tablespoon or two of my father's “mexican mocha” (spicy hot chocolate) to make an incredible chocolate pie with a kick. But even simple, this pie recipe is always a great success. – Emily VenezkyEditorial partner
Dorothy Kern, crazy
I have only the greatest respect for people who make strong maintenance pies with pies with mesh and all the whole shebang, but my personal recipe for personal pie, always making peanut butter pie at high school without Bake: without coco. I do not know the true origin of the semi-homemade creation, Sandra Lee-Esque, but if you come across a version of the recipe of five ingredients which includes cool Whip, like this on the Crazy For Crust blog, that's what I am referring to. Rest assured that I generally have the taste of a very candle person – I spread by caviar with champagne to watch the Oscars last weekend – but this extremely simple and absolutely healthy recipe is only perfection. It is sweet, salty, creamy and simultaneously light, soft, rich and decadent. Whenever I do it for a dinner, a vacation gathering or a starting meal, it collects elegant criticism (the word “orgasmic” has been used to describe it more than once). – Hilary Pollackeditor
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