Tourtiere (Meat Pie)

I thought I’d try a new take on pies as I’ve only really dealt with pies and pastries in dessert form. I stumbled across tourtiere, a traditional French-Canadian meal, and it seemed like a perfect match. This is a pie filled with pork and is commonly served around this time of year, so it seemed like great new thing to try.

Slice of tourtiere

I can’t say whether or not the outcome here is as it was supposed to be as I’ve never had a tourtiere before, but I was pretty good about incorporating the core of what I encountered in other versions of this dish, but without any local French-Canadians to give their seal of approval, we’ll have to go on faith on this one.

I was excited when this came out of the oven–I mean its pie and its dinner! I carefully cut out a slice and took… click to read more…


Pumpkin Pie

October is here and so are the pumpkins! What better dish is there to mark that autumn is here than a pumpkin pie?

Slice of pumpkin pie

Pumpkin pie is a custard-based pie with a stronger, more savory collection of spices at play than in some of the other pies I’ve posted here thus far. You’ve got things like nutmeg, cinnamon, ginger, cardamom, etc, so there’s a lot of strong stuff in there that will demand your attention. Also unlike many of the other pies posted here, you aren’t troubled with creating a topping as we’re going to cook the pie briefly in high heat to harden the top of the pie relative to the rest of the filling, which will be softer, and not quite pudding-like, but smoother and creamier in texture. And you can take two different approaches: canned pumpkin puree or a fresh, whole pumpkin, the latter being the approach that builds character and if this blog focuses on anything,… click to read more…


Pecan Pie

I always loved pecan pie growing up, and being next-door to Georgia is all the more reason for making this classic southern dessert.

Slice of pecan pie

But there’s something peculiar about pecan pie–what on earth is it made of? The toasted, crunchy pecan topping is obvious, but what is that filling? Its soft, custardy, delicious, but its just a weird thing to identify compared to say, an apple pie where the filling isn’t exactly a big secret. Believe it or not, as far as pies go, this one is probably one of the quickest and easiest to make and the filling is actually very simple: eggs, brown sugar, and corn syrup. And it is also my entry in September’s In the Bag, hosted this month by Real Epicurean. The theme this month is to make a dish using seasonal… click to read more…


Plum Almond Tart

I regularly read Smitten Kitchen and somewhat recently saw a post about Plum-Almond Tarts and couldn’t resist trying to bake one for myself. They looked great, plums are in season, I like plums and almonds, so why not?

Plum Almond Tart

I wasn’t at my best in the kitchen that day–I substituted my own crust recipe assuming it would work out about the same, but in the end, simply had too much crust. And then, not sure why, but the pie filling just refused to set, so in trying to wait it out, ultimately, my too-much-crust kind of burnt. And it seems that for some reason, I had it my head that I needed to peel the plums. However, in the end, despite all of the mistakes, the flavors were fantastic and despite my experience, I would highly recommend baking this. The dessert was light and tart (tart?… click to read more…

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Apple Pie with Walnut Streusel

I wish I could think of a wittier intro than “a blog post as American as apple pie,” but hey, there you have it.

Slice of warm apple pie

This is the first pie recipe I ever made and is what got me on my one-pie-a-week kick (not sure how I’m not 500 lbs yet). I’ll let my mom and my younger brother decide who gets the credit for this recipe, but since my mom is a regular reader here, the credit is tilting in her favor. 😉 The recipe has changed a little bit from how I first encountered it, but this is a favorite of mine and its about that time of year when this is an appropriate dessert to be making. The crust is light and flaky, the filling is sweet and spiced (not tart), and the topping is nutty and crunchy. In short, this is not your mother’s apple pie (since it’s my mom’s *rimshot* This is the corny… click to read more…


Sweet Potato Pecan Pie

I’ve always had a thing for sweet potatoes–the vegetable that doesn’t seem like a vegetable. I also hold pecan pie in high regard (and it always seemed like a rather curious dish–I mean really, what on earth is that filling made of? It just doesn’t seem to resemble anything!). Well, combined, you have a rich and delicious New Orleans style treat (and a remarkably lame transition into this posting): sweet potato pecan pie.

If you’ve never had a sweet potato pecan pie before, I know it sounds weird, but think it over for a moment–doesn’t it just sound awesome? I think that the best way to describe the flavor is as if you made a pumpkin pie and a pecan pie and ate a bite of each at the same time. The flavors mesh really well together–you have those savory spices you’d typically find in a pumpkin pie (e.g. cinammon, nutmeg) combined with that crunchy pecan topping and that mysterious… click to read more…

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