I’m calling a post-holiday resurgence of pies to order. Just because Thanksgiving is long gone and fall has left us with little more than a 40ºF day, doesn’t mean we need neglect the beloved, all-encompassing glory of shareable filled pastry. And you thought you could give your rolling pins and pie hands a rest! The only twist: Rather than a stewed fruit filling, why not invite savory ingredients to participate in the tradition too?
Pies are the perfect blank canvas for showcasing your favorite ingredients. The subtle perfection of classic pastry dough in a Cheddar Cheese and Onion Pie gives ample room for the flavors of sharp, good quality white cheddar and fresh thyme. Try incorporating thyme in your next pie, whether savory or sweet.
Make the most of your CSA basket or a run to the farmers market by using kale, a favorite of mine, in Kale, Butternut Squash and Pancetta Pie. The green’s heartiness stand up to high heat in the oven, while layers of sweet butternut squash balance out pancetta’s salty smokiness. A phyllo dough crust holds it all together.
Another creative crust varietal is biscuit dough, used in Tomato and Corn Pie. The thin biscuit topping is crucial (akin to the wholesome pot pies from your childhood). Lemon mayonnaise tops off tomato, chive, and corn filling, promising each forkful is packed with flavor.
What are some of your favorite savory twists on pies?