The Mythical History of Mincemeat Pies

If you happen to be British, then mince pies are a non-negotiable part of the holidays. As a nation we buy around 370 million of them every December, and goodness only knows how many we bake ourselves. If my family’s anything to go by, it’s a lot. Last…

If you happen to be British, then mince pies are a non-negotiable part of the holidays. As a nation we buy around 370 million of them every December, and goodness only knows how many we bake ourselves. If my family’s anything to go by, it’s a lot. Last year, my mum and I managed 250 mince pies for a church coffee morning, and I’d guestimate that my Aunty Christine and my mother-in-law Sheana were baking at a similar rate.

Little wonder, then, that to me mince pies feel integral to the holidays. I imagine Mary and Joseph sitting round the manger, offering a freshly baked plate of the Christmas pie to the visiting shepherds. In fact, this fanciful notion is not as far from the truth as you might guess. Mince pies have culinary roots that go back, deep into the mists of time. “Shrid pie” has evolved over thousands of years, from a pie made with spiced minced meat, to the dried fruit “mincemeat” that we know and love.

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Reese’s Launched an Epic Peanut Butter Pie, Just in Time for Thanksgiving

I’ve had an ongoing relationship with Reese’s for years. By relationship, I mean I consume an excessive amount of peanut butter cups, peanut butter M&Ms, and Reese’s sticks on a daily basis. I open my heart to Reese’s day and when I eat too many pe…

I’ve had an ongoing relationship with Reese’s for years. By relationship, I mean I consume an excessive amount of peanut butter cups, peanut butter M&Ms, and Reese’s sticks on a daily basis. I open my heart to Reese’s day and when I eat too many peanut butter cups and end up with a stomach ache, I offer forgiveness and say to Reese’s, "it’s not you, it’s me."

So when my dearly beloved candy company announced that they were launching their largest peanut butter cup ever—a 3.4-pound, nine-inch “pie”—just in time for Thanksgiving, I imagined myself popping some Tums and diving fork-first into the biggest slice of chocolate peanut butter goodness to grace my Turkey Day feast. 3,000 Reese’s Pies, which are essentially just giant peanut butter cups, were available for purchase exclusively through Hershey’s website for $44.99, plus tax.

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How to Chill Pie Dough at the Absolute Last Minute

Thanksgiving is just around the corner. Maybe you’re reading this a few days in advance, the night before, or gulp the morning of. You followed all the proper avenues to get ready for the Thanksgiving feast—you defrosted and brined the turkey; you cut …

Thanksgiving is just around the corner. Maybe you’re reading this a few days in advance, the night before, or gulp the morning of. You followed all the proper avenues to get ready for the Thanksgiving feast—you defrosted and brined the turkey; you cut a loaf of sourdough or cornbread into cubes for stuffing and left them out to dry; you even ironed the linens and bought flowers for a centerpiece. But the one thing you forgot? Chilling the pie dough for your pumpkin, pecan, and apple pie. For the best pie, it’s always best to work with very cold dough.

And now it’s the morning of Thanksgiving and you want to bake pies, but the dough is still too warm to roll out. Did you forget to put the pie or cookie dough in the fridge overnight? Did you pull out any hairs yet? Don't fret, don't pull your hair! Our beautiful community of smart, savvy home cooks has faced this very conundrum time and time again. And that’s where our hotline comes in. Food52 user and pie prowess CV posted a very simple, very cool (pun intended) trick over on the hotline to help us out:

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19 Best Cream Pie Recipes for a Light-As-Air Dessert

Cream pies are not the same thing as custard pie. They’re also not exactly pudding pies or ice cream pies or gelato pies (yes, those are a thing, too). They’re in their own lovely lightweight field, able to take on the flavors of summer with juicy berr…

Cream pies are not the same thing as custard pie. They’re also not exactly pudding pies or ice cream pies or gelato pies (yes, those are a thing, too). They’re in their own lovely lightweight field, able to take on the flavors of summer with juicy berries and coconut just as easily as they can become chocolate or maple or eggnog, making the perfect holiday dessert. Every cream pie is a little different, but they generally call for egg yolks, heavy cream, vanilla extract, sugar, and butter. 

From coconut cream pie to chocolate cream pie, from graham cracker crusts to classic buttery pie crusts, these cream pie recipes will make your heart flutter and tummy grumble. 

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How to Turn Practically Any Grain Into a Pie Crust

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie pl…

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie plate.

But it’s more than the ease that keeps me coming back to these crusts over and over again. See, I first created this method back when I lived alone. I would cook large batches of grains, and sometimes I’d use some of these prepped ingredients to make a mini tart or pie crust for myself on the fly. Very quickly, I found that that these kinds of pie crusts are a wonderful way to remix leftovers, and are infinitely adaptable for all kinds of portion sizes and flavor pairing possibilities. They're also a wonderful way to bake a pie using whole grains, including grains that might be naturally gluten-free.

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10 Brilliant Ways to Repurpose Pie Dough Scraps

Look at everything you can do with pie dough scraps! Pie dough in all of its buttery, flaky glory can go from scraggly bits piled high in the corner of a floured cutting board to a beautiful, transformative treat.

So why do we throw them away? Are we …

Look at everything you can do with pie dough scraps! Pie dough in all of its buttery, flaky glory can go from scraggly bits piled high in the corner of a floured cutting board to a beautiful, transformative treat.

So why do we throw them away? Are we scared to overwork notoriously delicate dough? Skeptical that we could make anything with such a small amount?

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How to Store Apple Pie for a Fresh Slice

No matter how many guides there are for making the right amount of food for Thanksgiving (we even have our own chart for preparing enough food based on your guest count), there are always leftovers. Not that anyone complains. As you’re wrapping up left…

No matter how many guides there are for making the right amount of food for Thanksgiving (we even have our own chart for preparing enough food based on your guest count), there are always leftovers. Not that anyone complains. As you’re wrapping up leftovers on Thanksgiving night, you may be wondering how to store apple pie so that the crust stays crisp and the filling stays flavorful. On Friday morning, enjoy a slice of pie to accompany your breakfast sandwich made with cranberry sauce, turkey slices, and stuffing piled between a sliced buttermilk biscuit. Ahead, find even more delicious tips for ensuring that your apple pie tastes fresh days after Thanksgiving.

How to Store Apple Pie

Of course you may be asking, do I have to store the pie? What if I just ate the rest of it right here, right now? I hear you. I see you. And I’m with you. But if you’re a responsible adult that can practice restraint around baked goods like apple pie, you may want to learn how store it properly so that it stays good for Black Friday and beyond. So what’s the best way to store apple pie? “Once the pie is baked and fully cooled, store it at room temperature on a cool counter (i.e. out of direct heat), under a pie dome, in a pie box, or wrapped in plastic wrap,” says Lana, the office manager of Sister Pie in Detroit, Michigan.

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Our Favorite Pies to Eat for Breakfast

In a season when there’s too much good produce for our arms to carry, when our refrigerators and counters and all available places in our kitchens are overflowing with plums and cherries and peaches and berries, why does pie—pie, with its endless…

In a season when there's too much good produce for our arms to carry, when our refrigerators and counters and all available places in our kitchens are overflowing with plums and cherries and peaches and berries, why does pie—pie, with its endless variations, its willingness to be filled with anything delicious—need to be relegated to dessert? Here are 13 reasons to have pie for breakfast. (Not like you really needed any.) 

 

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Caramel Almond Pie

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a…

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a doozy, but with a name like Smoky Caramel Almond Pie, how could I not make it? It was a bit of a project but I persevered (in the name of smoky caramel and almonds…) but when I came to upload the photos, my blog wasn’t having any of it and said non.

Continue Reading Caramel Almond Pie...

Amanda Hesser’s Beloved Peach Tart Has One Unlikely Crusader

It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. …

It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. There’s a lot of love for Amanda Hessert’s Peach Tart recipe...but there’s some hate, too.

As a criminal defense lawyer, Rob Herrington’s natural instinct is to defend things he believes are worthy of a second chance. But this time, we’re not talking about his clients. We’re talking about Food52’s co-founder’s peach tart recipe. After baking Amanda’s Peach Tart and falling in love with the crust, Herrington, who lives in Dallas, Texas, did something he rarely does on recipe posts—he left a review. “I commented that the recipe was great and all of a sudden, I started getting emails that people were commenting ‘this was the worst recipe in the history of the universe.’ If it was something really complicated like pheasant under glass or bouillabaisse, I could understand if you messed up, but the recipe was really quite straightforward.”

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