Then: Pick your pie.
Shaker Lemon Pie, above. Put the lemon meringue down. Slice whole lemons thin to make an almost marmalade-like filling — skin and all — a different way to make a tart and tasty lemon pie.
Pork Pie. British-style meat pies deserve a spotlight. This hefty and extremely hearty pie has some serious Lord of the Rings/Game of Thrones vibes. We love that.
Lentil-Mushroom Farmer’s Pie With Turmeric Cauliflower Mash. Savory doesn’t have to be meaty. This all-veggie pie (vegan, if you use nondairy butter) is a cozy version of a shepherd’s pie, complete with a mash top.
Classic Chocolate Whoopie Pies. Listen, these are pies! It’s in the name! Plus, how could you not love fluffy, chocolate, cakelike cookies sandwiched together with marshmallow fluff?
Whiskey-Laced Pecan Pie. This is the best pecan pie ever. Period. A shot of whiskey does wonders in tempering what can oftentimes lean too sweet. The recipe comes from author and historian Toni Tipton-Martin’s book “Jubilee,” a celebration of African American cuisine.
Apple Cranberry Crumb Pie. From our Baking Basics newsletter, here’s a pink-tinted apple pie. Sweet-tart apple filling, punctuated by tart bursts of cranberries — you might never want to make your apple pie without them! (You can still sign up for this newsletter series to learn the fundamentals of baking from the inimitable Joy the Baker, with recipes as your homework.)
Passover Key Lime Pie. Key lime pie is my favorite, and this version takes the cake. Er, pie. It’s gluten-free, with a nutty and delicious walnut crust, and if you don’t keep kosher, you can use butter instead of pareve margarine.
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