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slideshows the savory side of pie
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Shoofly pie starts with a classic pie crust that cradles a dense and sticky molasses filling.
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Destined to be your go-to chocolate pie recipe for any and all occasions.
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This pie combines the ease of a galette—no need to attach a top crust or crimp any edges—with the convenience of oven-to-table serving. Before the tender dough is fitted in the pie plate, it is cut into flaps around the edge for neat, even folding over the filling. When the pie emerges from the oven, the tomatoes will be near bursting, their juices mingling with the cheeses, zucchini, and basil. It just might remind you of another delicious savory pie: pizza.
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"Simple, simple, simple! Just throw it in the oven and jump in the shower." That's how food stylist Toni Brogan described this savory pie, a favorite in her native New Zealand. And it really is that easy—just line a pan with puff pastry, fill it up with onions, thinly sliced potatoes, and, in place of the usual bacon, prosciutto (left over from Ravioli with Green Beans and Prosciutto ), then crack some eggs on top and cover with more pastry. By the time everyone is out of the shower, the pie is ready to come out of the oven, all golden and flaky on the outside, layered with deliciousness on the inside. Though it's traditional to serve the pie with ketchup, we love it with some spicy chutney on the side.
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Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
Cooking
Sarah Jampel
Restaurants
After sinking into Hoosier Mama’s gravy-laden, flaky crust-covered pies, I finally saw the light.
Jesse Sparks
Cooking
It’s delicious. It’s epic. It makes all your nostalgic diner dreams come true.
Sasha Levine
techniques
A soggy-bottom fix so good, you’ll lift the pie out of its dish and parade around the room, exclaiming, “Look at my pie!”
Alex Delany
Culture
It’s a tough job, but someone’s gotta do it.
Alex Beggs
Videos
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
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Who needs a full-sized apple pie when you can have a dozen mini pies?
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Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Guests, all of whom have saved room in their stomachs, will ask: 'What type of pies did the hosts provide? What was the quality of the crust? Was this pumpkin pie pumpkin-y enough?' Claire and Brad want you to pass your guests' pie grading, so they've endeavored to make the perfect Thanksgiving pie.
Check out the final recipe here: https://slim-weight.today/recipe/pecan-rye-pumpkin-pie%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
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Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
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Enjoy our homemade pot pie recipe!
Get the Recipe: One-Skillet Chicken Pot Pie
Get the Recipe: One-Skillet Chicken Pot Pie
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Don't like cake? No biggie. This pie is just as good (okay, better). Meet Birthday Pie.