It’s a day to celebrate one of my favorite things—pies. My mother and grandmothers made the best homemade pies when I was a kid. Rolling the dough out with a rolling pin, the smell of fresh fruits (or chocolate!) baking for the fillings. And the intricate lattice work for the top crust.
Once again, it appears we can thank the ancient Egyptians for starting the pie craze. Mobile Cuisine has lots of other fun pie facts. For instance, at one time in history, eating pie was considered absolutely sinful and was banned, going underground for 16 years. When they hear the word “pie,” nearly half of Americans associate it with “comfort.” One in five also cop to having eaten an entire pie by themselves.
In honor of National Pie Day, here are 7 of my favorite pie recipes.
This recipe combines sweet and tart flavors with fresh fruit to create a unique but familiar offering that celebrates traditional ingredients with trendy twists such as pomegranate arils.
If you need simplicity, this recipe provides a simple way to make a delicious apple pie like grandma used to make—with a convenient twist. Instead of making the crust from scratch, this Queen Bee Apple Pie, from our friends at the National Honey Board, uses good-quality pre-made pie crust to save time without sacrificing flavor.
Amanda Levin’s recipe for Door County Cherry Pie is from her cookbook, The Lake Michigan Cottage Cookbook © by Amelia Levin. Used with permission from Storey Publishing. She uses an all-butter crust instead of shortening for a richer, flakier consistency.
From the Editors of Food & Wine‘s Desserts the filling of this pie is swirled with toasty brown butter and studded with rich and chewy dates cooked in espresso, which helps cut the sweetness you expect in most pecan pies. The recipe was adapted from the Soframiz cookbook by Maura Kilpatrick and Ana Sortun of Sofra bakery in Boston.
It’s your day to have your pie and eat it, too!