What kind of pies

This pie makes a simple, elegant, and satisfying weekend lunch, paired with a chilled bottle of Alsace wine and a green salad. In a pinch, use a store-bought pie crust. These savory lamb pies are a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.

Yelapa, a tiny beach community about 45 minutes away from Puerto Vallarta via water taxi, is known for its tropical pies. The sturdy crust is salted and shortbread-like because the pie has always been eaten while sunbathing, with no utensils around.

Tart raspberries add a sweet burst of flavor to this custardy pie. A pinch of black pepper adds a mild savory note, while turmeric tints the filling with its vibrant golden hue. Save FB Tweet More. Start Slideshow. Get the Recipe. Creamy Peanut Butter Pie. Credit: Kamran Siddiqi. Grapefruit-Caramel Meringue Pie. Mountain Rose Apple Pie. Salted Caramel Pie. Credit: Dana Gallagher. Cherry-Berry Pie. Lattice crust is perfect for this cherry, raspberry and blueberry pie. Chocolate Cream Pie.

Cranberry-Apple Hand Pies. Craving a sweet treat on the go? These handhelds can be enjoyed just about anywhere! Grape Slab Pie. Feed a crowd with this rustic, sweet-and-savory pie. Rocky Road Pie. Cherry-Cinnamon Sugar Pie-wiches. David Tsay. Mini Stars Berry Pies. Meyer Lemon Pie. Don't ditch the lemon after baking the pie! Instead, garnish with remaining lemon zest. Cocoa Puffs and Banana Pie. This no-bake pie is a chocolate lover's delight. Marcus Nilsson. Shaker Lemon Pie.

Fried Peach Pies. Chocolate-Pecan Tartlets. Mississippi Mud Pie. Key Lime Pie. The ginger-molasses crust is a surprisingly flavorful contrast to the zesty lemon. Steve Giralt. Southern Pecan Pie. Pecan pie originated in the South. Go straight to the source for this rich, buttery pie. Advertisement - Continue Reading Below. The filling for tarts is often creamy and rich and can be baked with the tart shell, like in a Lemon Tart; added after, as with a Fresh Fruit Tart; and sometimes topped with fruit, like in French Apple Tart.

Bake beautiful versions of the corner bakery classics and French patisserie favorites—plus a host of whimsical, modern pies and tarts of all kinds. Since the center is open, the fruit in these tarts essentially roasts, and their juices usually tighten up without the help of an additional thickener.

A chiffon pie has old-fashioned charm. Its filling feels much lighter than cream or custard pies—almost foamy— yet still satisfying. The mousse is supported by custard, meringue, or gelatin, or a combination. This one is pretty self-explanatory—and pretty delicious.

Ice cream or sorbet or gelato is softened, maybe combined with mix-ins, and spread into a prebaked cookie crust for a sundae in sliceable form. Like what you see? Get all of these recipes and lots more in The Perfect Pie. Thanks, but no thanks.

No, thanks I'm already a PureWow fan. No, thanks I hate pretty things. Might we suggest pie? Try your hand at these essential types of pie, and then invite us over for a slice. This is the type of pie you bake after spending the afternoon perusing the farmers market or picking strawberries by the bucket. The juicy fruit will require a thickener —such as cornstarch or flour—to keep it from being soupy, and the pie will need to cool before you slice and serve it. Try it: Cherry Slab Pie. From there, you can go wild with subtypes and flavorings.

Try it: Birthday-Cake Pi e. Rich, pudding-like cream pies are the stuff of diner dreams. Cream pie fillings can also be lightened with whipped cream and topped with whipped cream, too.

After assembly, the whole pie goes in the refrigerator to chill before serving. Like cream pies, chiffon pies start with a pre-baked crust and a custardy filling. But here, the filling is lightened—traditionally with meringue, though sometimes with whipped cream.

The other essential ingredient in chiffon pie is gelatin, which thickens and stabilizes the filling into an ethereal cloud of cream. Try it: Spiced Orange Chiffon Pie. At first glance, a silk pie seems indistinguishable from a chiffon pie. Try it: French Silk Pie.