Share the love – of pie

IMG_5638-600x400 Tell us about your favorite pie and why you love it, and we’ll enter your name to win a copy of the beautiful “Four and Twenty Blackbirds Pie Book,” by Brooklyn pie bakers Emily and Melissa Elsen (Grand Central Life & Style, $30).

To enter, use the comment section below to tell us about your favorite pie. All comments must be received by Wednesday, Jan. 29, to be eligible. It’s that simple – and potentially delicious.

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63 Responses to Share the love – of pie

  1. Maureen Deeley January 23, 2014 at 6:20 pm #

    My favorite pie is a red currant made with fresh currants from our bushes. Made with almond filling and crushed almonds, it is a family favorite. Freezes weel, too!

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      Michele Kayal January 24, 2014 at 6:32 am #

      Maureen, that sounds delicious. Where do you live that you have currant bushes?

  2. Bee January 23, 2014 at 6:48 pm #

    My favorite pie to make is a rustic apple galette. It’s easy and looks impressive, and it’s at least got fruit in it which makes it quasi healthy.

    My favorite pie to eat? Probably some absurd thing involving peanut butter and chocolate. . .

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      Michele Kayal January 24, 2014 at 6:33 am #

      Bee, this made me laugh. I love those ooey gooey Mississippi mud pies and the like. Anything with chocolate or it’s not dessert. But I’m with you on galette — it’s wonderful to make that free form crust. It always makes me feel like I’m in a French country house.

  3. Barbara Rotger January 23, 2014 at 6:57 pm #

    Must it be just one? My favorite pie reference comes in the children’s book, Harold and the Purple crayon: “So he laid out a nice simple picnic lunch. There was nothing but pie. But there were all nine kinds of pie that Harold liked best.”

    If I had to narrow it to just one, it would be peach pie, made from the drops and any other peaches that won’t keep after an afternoon of peach picking. Only use a tiny pinch of spices — not enough to overshadow the peaches.

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      Michele Kayal January 24, 2014 at 6:35 am #

      Barbara, Harold and the Purple Crayon is one of my all-time favorite books, even as an adult, and it’s for that reason: the simplicity of small things. How lovely to have nine kinds of pie! I love peach pie as well, though have never had good luck making it. I’m not very good at pie (making it, that is. Eating it, I’m kind of a pro)

  4. Nicole Fauteux January 23, 2014 at 7:28 pm #

    I love Jacques Pepin’s apple tart because it requires almost no slicing (the apples are simply quartered) and it always tastes fabulous.

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      Michele Kayal January 24, 2014 at 6:36 am #

      Nicole, that is so interesting. I have never had any luck with that particular tart. (then again, see comment above — my pie skills are severely lacking)

  5. Amanda Moniz January 23, 2014 at 8:39 pm #

    My favorite pie is chocolate pecan pie. I love the balance of the gooeyness and crunchiness and the sweetness and slight bitterness.

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      Michele Kayal January 24, 2014 at 6:38 am #

      Amanda, I bet yours is great!

  6. Vera Marie Badertscher January 23, 2014 at 8:52 pm #

    I make a raisin nut pie from a hundred + year old recipe from my husband’s Swiss Mennonite Grandmother.In a family history, I saw a news article that confirmed the popularity of this pie. They reported that 100 people attended a wedding and among the food brought were 50 raisin pies. It reminds me of pecan pie but without the cloying sweetness.

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      Michele Kayal January 24, 2014 at 6:39 am #

      Vera Marie, what a wonderful story. The pie sounds delicious. We’d love to share that recipe — would you be interested in doing a Community Kitchen for us?

      • Vera Marie Badertscher January 30, 2014 at 5:11 pm #

        Sure, I’d be glad to. You can find the whole story and the recipe at Ancestorsinaprons.com E-mail and let me know what you want for Community Kitchen.

  7. Mary Lewis January 23, 2014 at 9:13 pm #

    My favorite pie is APPLE with at least three different apple types and in the amount of at least 4 lbs. of apple per pie, a really deep dish version. No sour cream, no caramel, no raisins, just a flakey crust and tons of delicious apple flavored lightly with apple pie spices and thickened with a light egg, flour and butter custard. When grand kids are more excited about your pie than their presents, you’ve got the winning recipe.

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      Michele Kayal January 24, 2014 at 6:40 am #

      Whoa. You had me at custard. It sounds delicious. Share the recipe?

  8. David L Mahler January 23, 2014 at 9:31 pm #

    My favorite pie is, without a doubt, fresh peach and blackberry. There is something so amazingly rich, sensuous, and almost decadent about those two flavors together and it just knocks me out. And a scoop of fresh made vanilla ice cream over the top takes it (if possible) another step further.

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      Michele Kayal January 24, 2014 at 6:41 am #

      Whoa. You just made it feel like summer, chef. And it’s 8 degrees here in Washington, DC this morning!

  9. Kate Droste January 23, 2014 at 9:36 pm #

    My favorite is sour cherry pie because it tastes like home, since it uses proper sour cherries from Michigan

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      Michele Kayal January 24, 2014 at 6:46 am #

      I have heard so much about this sour cherry pie, but have never tasted it! It’s taken on this mystique of the unattainable for me. You do find sour cherries around here for a very brief time in spring (and for about $7 a pint) but I’ve got it in my head that they’re not the same as Michigan sour cherries. Btw, if you haven’t already, you might like to commune with our pie correspondent, Emily Hilliard, who wrote this lovely ode to sour cherry pie.

  10. Amy Nevel January 23, 2014 at 9:48 pm #

    My favorite pie was a wild blueberry pie. When I was about 10 I visited a cabin owned by my friend’s parents in Michigan’s Upper peninsula. The cabin had an indoor pump for water and an outhouse. One day we picked blueberries nearby. I’d never seen a blueberry bush before and never tasted any blueberry quite as delicious as those. We baked the pie in the woodstove. Nothing ever tasted so good.

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      Michele Kayal January 24, 2014 at 6:50 am #

      Isn’t it amazing how context can make a meal a lasting memory? AFR managing editor Bonny Wolf ventured to Maine this summer and ate lots of blueberry pie — including one made of nothing but heaps of blueberries and fresh whipped cream. I could eat that without utensils.

  11. christine January 23, 2014 at 10:13 pm #

    is it sacrilegious to admit that my favorite pie is crack pie from momofuku milk bar? close runner-up: classic blueberry pie with slightly overdone crust.

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      Michele Kayal January 24, 2014 at 6:51 am #

      Not even a little. I could live on it — that and cereal milk. Cereal milk ice cream with the cornflake sprinkles is about as close as it gets to perfect for me.

  12. Erica January 23, 2014 at 11:48 pm #

    My favorite pie has got to be the sweet potato pecan pie from the Dinosaur BBQ cookbook—every time I taste it it’s better than I remember. It’s basically a sweet potato pie with a layer or pecan pie on top—pure genius!

    I find that straight-up sweet potato pie can get boring after a few bites, but with the crunchy pecans and gooey pecan filling on top, it’s the perfect mix in every bite. Add it to the fact that the spices are totally perfect, and it uses sweetened condensed milk (one of my favorite semi-drinkable substances ever), well, it’s just heaven. Every time I make it for a crowd it always steals the show.

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      Michele Kayal January 24, 2014 at 6:53 am #

      Two great tastes that taste great together. I agree with you about straight sweet potato pie (or pumpkin for that matter.) This sounds like a perfect solution. I love Dinosaur BBQ sauce, but I’ve never tried the pie. I will go digging for the cookbook…..

  13. Rebecca January 24, 2014 at 12:12 am #

    Three Babes’ bittersweet chocolate pecan pie. With a graham cracker crust, rich brownie-like filling, and buttery toasted pecans, it’s an absolute slice of heaven.

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      Michele Kayal January 24, 2014 at 6:54 am #

      Sounds like a pie you can only eat a sliver of (not that there’s anything wrong with that.)

      • Rebecca January 28, 2014 at 9:37 pm #

        It’s rich, but we still managed to eat the entire thing in one sitting! There’s always room for dessert. 🙂

  14. Marcheta January 24, 2014 at 11:24 am #

    Honestly I’ve never met a pie that I didn’t like…love…but since I moved to Winston-Salem three years ago, I’ve discovered a new kind of pie…it’s the Moravian Chicken Pie. Be careful not to make the huge mistake I made and call it a “pot pie!” You haven’t seen perturbed until you say that in the presence of a native Winston-Salemite or a devout Moravian! When properly/lovingly prepared it is just a hefty warm wedge of tender pulled chicken breast bathed in a savory chicken broth gravy. Some folks here told me they put a little corn meal in the pastry dough to give their pie that little extra umph. Umph is good. Adding peas and carrots is optional although I understand not AS authentic.

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      Michele Kayal January 25, 2014 at 6:58 am #

      Marcheta, I have had this pie, as you know, and it is delicious. I was also amazed at the way they get an entire chicken into a single slice.

  15. Jessi Peterson January 24, 2014 at 11:29 am #

    My favorite is my sister-in-law’s green tomato raspberry pie. The green tomatoes give it the texture of an apple pie but take on the flavor of the raspberries and the color combo of pale green and red raspberry is lovely.

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      Michele Kayal January 25, 2014 at 7:00 am #

      Jessi, that sounds so interesting. Where is your sister-in-law from? Does the pie have a particular provenance?

  16. Judith Bienvenu January 24, 2014 at 5:42 pm #

    My mom’s Lemon Meringue Pie. She’s gone now, but I still have a dog-eared copy of her recipe.

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      Michele Kayal January 25, 2014 at 7:00 am #

      Those are the best kinds of recipes, the dog-eared ones. Also stains are good. I’m guessing you must think of your mom when you make it.

  17. Lauren January 24, 2014 at 5:57 pm #

    Unintentionally, I have found that I am a huge fan of cherry pies and blueberry pies. I didn’t think anything of them until I began making them for my boyfriend and realized that they are the perfect blend of refreshing and sweet.

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      Michele Kayal January 25, 2014 at 7:01 am #

      Plus, there’s all that fruit, so you can pretend you’re having a “healthy” dessert.

  18. Stephanie January 24, 2014 at 9:28 pm #

    This is a tough one. I do love a good fruit pie, but I cannot resist a delicious cream pie. Out of all the variations, I’d have to say banana cream pie is my favorite (though coconut is a close second). I love the light & fluffy texture plus the cool sweetness of the custard.

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      Michele Kayal January 25, 2014 at 7:02 am #

      Stephanie, that really IS a hard choice. Your love of banana cream and coconut cream makes me wonder — are you from the south? If yes, what part?

      • Stephanie January 25, 2014 at 8:48 pm #

        Funny you say that. I’m actually from Ohio but my parents are both from Mississippi. So, I suppose I’m a southerner at heart.

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          Michele Kayal January 27, 2014 at 6:53 am #

          Amazing how our culinary genetics get passed on.

  19. Kathy Bosin January 25, 2014 at 10:13 am #

    Every spring, Master Gardener Dave Horton would bring a homemade strawberry-rhubarb pie made by hand from his own garden to the Bell Demonstration Garden – an urban community garden in north St. Louis. Back in the early 1990s, we were a fledgling group, working together on vacant land to build community through growing food together. We didn’t have much – not many tools, resources – in fact, we never even had plates and forks to eat that pie. But it was a rite of spring, and we’d gather around as Dave cut slices with his pocket knife, and plunked them into our hands. Sweet, tangy, flaky and oh-so-special. It was a ritual celebrating the brightness and hope of spring – when everything seems possible. Yum. I can taste it now. Thanks for the memory!

  20. Deb January 25, 2014 at 6:46 pm #

    My favorite pie is Olallieberry. Olallieberries are a cross of logan and young berries that grow well in the warm outlying areas of the central coast of California. Early in the morning, my mother would take us to pick olallies. That day she would make olallieberry pie, the next day she would make jam. Some years, her olallie exuberance would dictate more trips for her favorite summer fruit. For me, pie means Olallieberry!

  21. Naomi January 25, 2014 at 8:28 pm #

    Pecan pie reminds me of my grandmother, a southern girl in NJ.

    • Kathy Bosin January 25, 2014 at 9:01 pm #

      Naomi, do you say “PEEK-en” or “pee’KAHN”? For the record, they’re both relish, imho.

      • kathy bosin January 25, 2014 at 9:14 pm #

        delish, darn autocorrect!!

  22. robin bell January 25, 2014 at 10:05 pm #

    Chocolate cream pie from a great little restaurant called Pot’s on in the Kitchen (really!) that was located just before the causeway that took you across to the Outer Banks. All their cream pies were good, but my former husband so liked the chocolate peanut butter pie that he always made sure that his slice was on our table even before he ordered dinner. The crust was graham cracker and the main ingredient that so lightly bound the chocolate peanut butter together, was Redi Whip.

  23. Kerrey Reyes January 26, 2014 at 9:00 am #

    My favorite pie is whatever pie I happen to have in front of me at the moment. I just love pie, all pies, sweet, savory, whatever. Put it in a crust and I will be a happy girl!

  24. Jamie January 26, 2014 at 9:07 am #

    Every year, I fly back home to Florida to spend a few weeks with my old mom. And during my stay, we go several times, maybe a couple of times a week, to our favorite diner for lunch. Sometimes we will order a hot meal, sometimes a sandwich or salad. But at the end of the meal we always order one single slice of their chocolate cream pie. This thing is icy cold from the refrigerator case, almost frozen but not quite, a light chocolate cream filling topped with whipped cream but it has got to be 6-inches tall. It is huge and heavenly. We ask for two forks and we split it. A fabulous, light, cold, chocolaty, creamy pie but also a special mother-daughter moment when we are perfectly in sync.

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      Domenica Marchetti January 29, 2014 at 6:40 pm #

      Jamie, that sounds heavenly. I had a friend who owned a small BBQ joint here in VA. Limited menu, cafeteria style, but the food was great and her pies were to die for, especially her chocolate cream pie. It was just as you describe, light and cold with a tall cap of whipped cream on top. I’ve found Saveur’s chocolate cream pie to be a good substitute, though it is denser and insanely rich. Definitely something to save for a celebratory occasion.

  25. Pat January 26, 2014 at 9:56 am #

    I have 2 favorites. The first is an incredible fresh peach with raspberries pie – a special pie at Greenwoods in Roswell Ga. The other is another special pie made by a good friend – fresh rhubarb, apples, and raspberries! The flavors are incredible….all of Ruthanne’s creations are wonderful but this one is extra special!

  26. Ninette January 26, 2014 at 10:25 am #

    I love sour cherry pie. The season is so,short I like to freeze them so in the middle do winter I can make a cherry pie and it reminds me of summer.

  27. Linda Weiss January 26, 2014 at 11:16 am #

    My favorite pie is pecan. There are many reasons, but the first is that it tastes good. Toasted pecans on top of a caramel, praline type custard, on top of a delicious, and flaky pie crusts is good. Pecans are native to my south. When I was a child, my sister and I would go to our pecan orchard and “pick-up” pecans for the pies and cakes that our family made made in the early fall and during the holidays. Pecan pie brings back wonderful memories of good food and family.

  28. Erin January 26, 2014 at 5:09 pm #

    I made my favorite pie! Shape magazine had a reduced calorie crust- which people still ask me for the recipe and a magnolia chess pie. It’s quite tasty and less guilt later in the day- so I can have a slice at lunch and diner(just kidding)

  29. Frank O'Brien January 27, 2014 at 12:12 am #

    My favorite pie is Boston Cream Pie — although I know that some consider it a cake — two layers of sponge cake with delicious cream filling, all topped with an irresistible layer of chocolate.

    But the ultimate Boston Cream Pie experience is to enjoy at the Parker House hotel where this amazing dessert was created back in the 19th century. Location, history, and a great combination of taste and texture all come together for the ultimate pie-eating experience.

  30. Zooey January 27, 2014 at 1:00 am #

    My favorite pie is a special apple pie “à la française” I discovered in a bakery in Tunis some years ago. It had a particular flavor and was just enough sweetened to soothe you after a long day. They would always smile when I would ask about the secret ingredient. I left the country without knowing and one day, as I was bored home, I decided to bake that pie and I figured out it was almond meal. I used a pâte brisée and OMG! The first bite flew me back to my long summer nights in Tunis!

  31. nossi January 27, 2014 at 8:39 am #

    apple pie…duh

  32. Cathy January 28, 2014 at 12:28 pm #

    While I agree with all the previous posts in my love of any and all fruit pies, my favorite pie is one my Italian grandmother made. It was made with savory greens like swiss chard and roasted vegetables like fennel and onion. She baked it in a two-crust pie dough and served it as a side dish during Sunday dinner. Nothing to be compared and not your every-day pie.

    • Kathy Bosin January 28, 2014 at 9:48 pm #

      yum Cathy, do you have a recipe to share of the savory greens and roasted veg pie?

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        Cathy Branciaroli February 1, 2014 at 12:13 pm #

        I will send that soon — finalizing the measurements….

  33. Cathy January 28, 2014 at 12:34 pm #

    I should have added that the reason I love this pie is that it reminds me of my grandmother and the loving way she fed her family, relying on traditions from her own family in Italy.

  34. Lance Chess January 30, 2014 at 11:26 am #

    My favorite pie is a savory Northwest seafood pot pie that I have made on a couple of occasions. Smoked sockeye salmon, razor clams and Dungeness crab swim in a delicious sea of roux-thickened chowder-like filling along with comforting potatoes, carrots, celery and peas. Fresh parsley and a couple dashes of Old Bay seasoning round out the flavor of the filling. Surround with a flaky crust and you’ve got yourself the ultimate rainy weather pick-me-up! Who needs sunshine with seafood this fresh?

  35. Jan Sabella January 30, 2014 at 4:25 pm #

    Rhubarb Pie cooling on the kitchen window sill during a breezy summer day in a Pennsylvanian farmhouse.

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      Michele Kayal February 3, 2014 at 12:46 pm #

      Jan, I can practically taste it. Thanks for the memory!