Day 20 Advent: Crowd Pleasin’ Pie Recipes

 

Sure, cherry pies get all the glory at summer BBQs, but the undisputed Pie Season is winter. (In fact, we’re part of a formal petition to officially change the name of Winter to “Pie Season”, but that’s neither here nor there.) We love Pie Season because there’s no limit to what you can do – savory, sweet, 24 blackbirds, maybe it doesn’t even have a pie crust at all! The choice is yours. For Day 20 of our 25 Days of Toad Advent Calendar, here are just a few of our favorite recipes for Pie Season.

 

From Bon Appetit, Gentl & Hyers
From Bon Appetit, Gentl & Hyers

Cock-a-Leekie Pie

Think of this as Thanksgiving dinner in pie form. Bacon, leeks, chicken, thyme, prune and butter. Lots and lots of butter. Aren’t you hungry just thinking about it? Get the recipe here.

Frito Pie

Some people will tell you that a Frito Pie isn’t a real pie. Well those people are missing out on one of the BEST pies around. Just image you’re eating a pie straight from a pie tin and then it all makes sense. Crack open a pack of Frito lays, then dump in cheddar cheese, homemade chili, more cheese and serve. What it lacks in formalities in makes up for in pure tailgate bliss. Your inner 10 year old will thank you.

Cornbread and Beef Skillet Pie

Again, traditionalists will balk at the skillet pie, but true aficionados will embrace the inverted pie. With the meat and potatoes (literally) baked on the bottom, the cornbread “crust” bakes on the top, soaking in all the delicious flavors. The best part about this recipe? Fry up an egg and serve some breakfast pie in the morning.

Lobster Shepherd Pies

Since we’ve got roots in Freeport, ME, we’d be remiss if we skipped out on the Lobster Shepard Pies. Just ask Ponch, our flagship store manager for the last 15 years, there’s nothing better than potatoey, buttery lobster. Who needs pie crust when you have this?

Wild Mushroom Pie

Equal parts mushroom and more mushroom, this pie brings it home with a parmesan crust. Yes, a cheesy, perfect, flaky joyous parm crust. This recipe also features a handy guide for egg washes. Wanna make your pie shiny with soft crust? Brush with an egg and milk. Want more of a deep color? Just milk. Check it out here.

Mile High Apple Pie 

And for the true pie purists, go big or go home. This recipe for apple pie puts all other apple pies to shame. Ok, maybe not shame, but when this pie intimidates even the eagerest of pie eaters (that would be our marketing manager, Steve), you can bet that it’s doing something right. Featuring 6 pounds of apples and as much butter as you can stomach, the Mile High Apple Pie is a real crowd pleaser.

Easy As Pie: How To Lattice Pie Crust

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There’s something about a homemade pie that just makes you feel good. It smells divine, it’s always festive and even the “mistakes” are delicious. When it comes to spreading joy, it’s easy as pie. Everyone’s got a family pie recipe stashed in a book somewhere, but add your own twist with a lattice pie crust. Our friend at Luci’s Morsels breaks it down in just five simple steps.

  1. For a 9-inche pie, you need two pie crusts (store-bought or make your own). Roll out one crust and lay in the bottom of your pie dish. Fill with desired pie filling.
  2. Roll out second pie crust between two pieces of parchment or wax paper into a circle. Using a butter knife, slowly cut the dough into strips. The strips can be any size you want, but they MUST be the same size. Wider strips mean less weaving but smaller strips will really hit the lattice design home.
  3. Now the tricky part: Carefully lift the first strip with the back of your knife and lay across the side of your pie. Gently press one end into the bottom piecrust. Pick up strip two and lay at a ninety-degree angle to strip one. Gently press edge into bottom crust.
  4. Place the next strip parallel to strip one, about a half inch away. It should lay over the top of strip two. That’s the lattice! With each strip, alternate weaving it over and under the other strips, always at a 90-degree angle. It’s ok if the strips hang over the sides or begin to fall apart- it’s easy to patch.
  5. When you have all the strips woven over the pie, cut off extra dough and use remaining pieces to fill in. Pinch lattice strips into bottom pie crust. Sprinkle cinnamon and sugar over the pie and bake according to the family recipe!

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