Finally, at long last, we have the top-rated #1 winner of the pie parade! This delicious, eclectic pie was inspired by smitten kitchen’s recipe, and then edited to the right level of moisture that I wanted for the inside of the pie by roasting the tomatoes instead of blanching them. The result is reminiscent of sun-dried tomatoes, and can be combined with various other veggies that roast well (leeks, spring garlic, etc.) to create fun variations on the filling for this pie.

Roasted tomatoes are a magical transformation of their fresh counterparts, but some types are too delicate for this process. I recommend a tomato that is likely to hold up in a roast and really retain a ton of flavor, such as Roma/plums, San Marzanos, or some local Heirlooms.

By switching to a cheddar cheese-infused crust, it really enhances the color and flavor to make this pie absolutely irresistible. Don’t forget to make some cute steam vents on top, they’ll brown up a bit at the end and show off this pie to make it a winner at any meal.

Recipe: Tomato and Corn Pie

Makes 8 servings

Based on smitten kitchen’s recipe

Related posts:

1. Entree: Scallion, Mushroom, and Bacon Quiche (Parade of Pies, Part 11)
2. Lemon Curd Pie (Parade of Pies, Part 7)
3. The Classics: Apple Pie (Parade of Pies, Part 3)

While this was one of the least conventional pies we made, I’m so glad we included it. The gravy was savory and packed with flavor. My mouth is watering remembering this pie, even though I ate it over four months ago. Several friends at our pie parade told us that they thought they didn’t like shepherd’s pie until they tried this one. I can’t take total credit for it though – the recipe was Alton Brown’s. I made a few changes to stretch it for a larger group.

Recipe: Shepherd’s Pie

Based on Alton Brown’s recipe for Shepherd’s Pie
Makes 8 to 10 servings

For the potatoes:

• 1½ pounds potatoes of your choice (we used a mix of Yukon Gold and red-skin potatoes)
• ¼ cup half-and-half
• 2 ounces unsalted butter
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tbs canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 lb ground lamb
• 1 lb ground beef
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbs all-purpose flour
• 2 tsp tomato paste
• 1 cup chicken broth
• 1 tsp Worcestershire sauce
• 2 tsp freshly chopped rosemary leaves
• 1 tsp freshly chopped thyme leaves
• 3/4 cup fresh or frozen corn kernels
• 3/4 cup fresh or frozen English peas

1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, covered, and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
2. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
3. While the potatoes are cooking, prepare the filling. Place the canola oil into a stovetop-safe casserole pan, like a French/Dutch oven, and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
4. Preheat the oven to 400 degrees F.
5. Add the corn and peas to the lamb and beef mixture. Remove casserole from the heat.
6. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a baking pan on the middle rack of the oven and bake for 25 minutes or until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Related posts:

1. Entree: Cheddar, Corn, and Roasted Tomato Pie (Parade of Pies, Part 13)
2. Entree: Scallion, Mushroom, and Bacon Quiche (Parade of Pies, Part 11)
3. Sides: Curried Yams Tart (Parade of Pies, Part 9)

I know, it’s unforgivable that I should start such a long series about pies, leaving some of the best ones for the end, only to disappear before finishing. My only excuse is that I’ve been so busy testing this quiche recipe over and over and over again, to make sure it was just perfect for you. All I can say is that this quiche came out great every time I made it. It’s very flexible, very savory, and just irresistible. Do yourself a favor and make it this week.

Recipe: Scallion, Mushroom, and Bacon Quiche

Adapted from Smitten Kitchen’s Leek and Mushroom Quiche

Makes 4-6 servings

• 1 pastry dough
• 3 to 4 scallions, sliced
• 5 to 8 white mushrooms, sliced
• 1 tbsp red wine
• 3 eggs
• 1½ cups whole milk or half and half
• ¼ cup grated mozzarella cheese
• 6 slices of bacon, chopped
• 1 tbsp butter cut into pea-sized dots

1. Preheat oven to 375°F.
2. Line a greased pie or tart pan with the pastry dough. Poke holes in the dough with a fork to prevent bubbles. Par-bake for 10 minutes.
3. Crisp bacon in a pan. Remove bacon once crisped and set on a paper towel to drain, leaving most of the fat in the pan.
4. Add the sliced mushrooms to the pan, along with salt and wine. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in the fat. Remove from heat.
5. Beat the eggs and milk in a large mixing bowl. Stir in scallions, bacon, mushroom mixture, and salt and pepper. Pour into pastry shell.
6. Spread on the cheese.
7. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

I’ve also made this with oyster mushrooms and without the bacon and it was fabulous. I think the bright fresh scallions really make this amazing. I’ve even been as lazy as to make this without the crust and it was wonderful, albeit some excess (incredibly flavorful) juices that seeped out upon serving.

When I was a child, every party the family threw had “spinach cupcakes” for the kids. We all loved them, probably because we thought they were cupcakes and not healthy grown up food. As an adult I make them because they are a huge crowd-pleaser and are pretty quick to throw together. I’m too lazy to wash cupcake pans, so I make these “brownie” style and just cut squares. They make decent finger food as well.

Recipe: Syrian Spinach Frittata

Adapted from Aromas of Aleppo

• 1 onion, chopped
• 1 tbsp vegetable oil
• 24 oz of frozen chopped spinach, thawed and drained
• 6 eggs, beaten
• 1 1/2 lbs mozzarella cheese (3-4 cups of shredded cheese)
• 1 tsp kosher salt
• black pepper to taste

1. Preheat oven to 350 F.
2. Saute the onion in oil in a large skillet over medium heat for 4-6 minutes, until translucent. Add spinach and saute for 5 more minutes.
3. Optional: For a firmer result, allow the spinach to cool and transfer to a clean dish towel or several layers of cheese cloth. Squeeze out as much liquid as you can over the sink or a bowl.
4. In a large mixing bowl, combine eggs, cheese, salt. Add spinach to the egg-cheese mixture and mix well.
5. Pour mixture into a greased 2-quart baking dish. Bake, uncovered, for 40 minutes, or until lightly browned.
6. Allow to cool for 10 minutes and then cut into whatever size squares you prefer.

Enjoy as is, or put a few squares into a pita with slice tomato and/or hummus.

Related posts:

1. Sides: Braised Onion Tart Tatin (Parade of Pies, Part 8)
2. Zucchini and Carrot Frittata, Syrian style
3. Syrian-style Baklava (Parade of Pies, Part 5)

A few Thanksgivings ago, Jen and her mom went to the store to get a can of pumpkin for the pumpkin pie. They got home and realized that they had grabbed a can of sweet potatoes instead. Back to the store once more for an exchange, and back home again. The pie was made. And then eaten. And then the second can of sweet potatoes that was accidentally brought home was thrown away before anyone could see.

That’s the problem with so many sweet potato pies – they look like pumpkin pies, but aren’t them. When you are looking forward to pumpkin pie and you get sweet potato, it’s really disappointing. And sweet potato pie shouldn’t be disappointing, or indistinguishable. It should be delicious and unique.

I thought it would make more sense to have sweet potatoes as a side instead of competing with pumpkin pie as a dessert. Cubed instead of pureed. Savory and curried instead of sugared. A pie unlike any pumpkin pie I’ve ever seen.

Curried Yam and Root Vegetable Tart

• 1 pastry dough
• 3 cups yams, chopped in 1/2″ cubes
• 2-3 parsnips, chopped a bit smaller than the yams
• 1 tbs oil
• 2 tsp salt
• 1 tsp cayenne pepper
• 2 tsp garam masala/curry powder (+ cinnamon)
• 2-3 cups vegetable stock
• 1 cup raisins

1. Preheat oven to 375 degrees F.
2. Oil and salt yams and parsnips on a baking sheet, and roast in oven until halfway done, about 20 minutes. Remove from oven and sprinkle liberally with garam masala and raisins, and mix well. Let rest while preparing the dough.
3. Roll pastry dough out to desired size and shape for your oiled baking dish, and place in dish. Use a fork to poke holes in the bottom of the crust.
4. Sprinkle crust liberally with garam masala; arrange vegetables in the crust. Pour vegetable stock over the yams.
5. Bake pie in the oven for another 20-25 minutes, or until crust gets crispy and golden.

Serve as a sweet and savory side to any holiday meal.

Related posts:

1. The Classics: Pumpkin Pie (Parade of Pies, Part 2)
2. Sides: Braised Onion Tart Tatin (Parade of Pies, Part 8)
3. Lemon Curd Pie (Parade of Pies, Part 7)

We’re finally done with the dessert pies! As good as those all were, savory pies are one of my latest obsessions. Making a savory pie can be just as easy as making a sweet pie, but for some reason we don’t always think of them. We should, however, because savory pies are a great way to feed and impress a lot of people at once. Think about it: you pick a filling, execute, and then all of the sudden you have a gorgeous meal that can feed eight people, give or take. This pie is a perfect example of one of those impressive, but actually pretty easy pies. And for all its looks, it was a pretty inexpensive pie to make as well, since the filling was mostly made up of onions.

Serve this as a side to any meal. This is great for potlucks, since it is not likely to be duplicated by other guests. Those who prefer not to eat meat, dairy, or eggs will be relieved to have a complex dish on the table that is not just another pasta salad. 

Recipe: Braise Onion Tart Tatin

Adapted from Pies, Pies & More Pies! by Viola Goren

• 1 pastry dough
• 3 large white onions, peeled and quartered
• 3 large sweet Vidalia onions, peeled and quartered
• ¼ cup olive oil
• ¼ cup light brown sugar (or 1/4 cup white sugar + ½ tbsp molasses)
• ½ cup balsamic vinegar
• salt and pepper

1. Preheat oven to 350 degrees, line a baking sheet with aluminum foil, and prepare filling. In a medium bowl, gently toss onions with oil, brown sugar, vinegar, salt and pepper. Arrange onions in a single layer on baking sheet and roast for 20-30 minutes, or until golden. Set aside to cool.
2. Grease a large sauce pan and arrange onion quarters in a spiral that starts at the outside and finishes in the center.
3. On a lightly floured surface, roll out chilled dough to about ¼” thick. Lay on top of the onions, tucking it inside the pan all around the edges. Pierce several steam vents with a fork/knife. Bake until top is golden, 30-40 minutes.
4. Allow to cool, and then invert the pie onto a large serving plate to serve.

Related posts:

1. Sides: Curried Yams Tart (Parade of Pies, Part 9)
2. The Classics: Pecan Pie (Parade of Pies, Part 1)
3. Sour Cherry Pie (Parade of Pies, Part 4)

Recipe: Vanilla Cookie Crust

• About 26 Nilla wafer type cookies
• 1/4 cup melted butter
• 1 tbs sugar

Related posts:

1. Shoofly Pie (Parade of Pies, Part 6)
2. Entree: Cheddar, Corn, and Roasted Tomato Pie (Parade of Pies, Part 13)
3. The Classics: Apple Pie (Parade of Pies, Part 3)

“Shoo fly, don’t bother me!” I have to sing this little song to myself every time I think of shoofly pie. Most people I know are not familiar with shoofly pie, and I don’t even when I first heard of it. Shoofly pie is a cakey molasses pie that seems to come together from nothing.

Last year, I had the sudden urge make this pie to use a bottle of molasses I had had in my cabinet for a while. The recipe is actually a very easy one, but it was hard for me to imagine what it was supposed to  look like or what it would taste like. I used blackstrap molasses, which is one of the strongest tasting varieties. The pie came out looking almost like dark fudge. I loved it, though I don’t know that everyone I shared it with felt the same way – love of molasses is acquired and this kind was particularly bitter. Vanilla ice cream on top helped even it out, but at the time I didn’t think I would make it again.

I wanted to have something different to offer at the pie parade, so I decided to pull this one out again. This time I made it using a lighter molasses. The pie looked completely different and came out fluffy, not too sweet but not too bitter. To my surprise, this shoofly pie was the favorite on the dessert table, even though many of the people who tasted it were not big fans of molasses. I will definitely be making this pie again – it’s too easy and good not to.

Shoofly Pie

From America Cooks

• 1 pastry dough
• ½ cup molasses
• ¾ cup hot water
• ½ tsp baking soda
• 1 ½ cups flour
• ½ cup brown sugar (or 1/2 cup white sugar + 1 tbsp molasses)
• ½ tsp baking powder
• ¼ cup shortening

1. Preheat oven to 350 F.
2. Line shortening-greased pie plate with rolled out dough. Crimp edges if desired.
3. Blend molasses, water and baking soda. It will fizz awesomely.
4. In another bowl, combine flour, sugar and baking powder. Cut in shortening with knives or a fork until mixture resembles coarse crumbs.
5. Arrange alternate layers of crumbs mixture and molasses mixture in pie plate.
6. Bake for 30-40 minutes, until any visible crumbs have browned.

Related posts:

1. Sides: Braised Onion Tart Tatin (Parade of Pies, Part 8)
2. The Classics: Pumpkin Pie (Parade of Pies, Part 2)
3. The Classics: Apple Pie (Parade of Pies, Part 3)

**So it’s not a pie in the usual sense, but baklava is pastry stuffed with nuts, sweet syrup, and butter. The pie spirit is there. And really, who would complain about getting baklava?**

Growing up I never knew that there was more than one kind of baklava. The sticky, crispy, little diamonds with pistachio and that hint of rose water were the only ones I knew. Later, I found out that baklava comes in countless shapes and sizes, with different fillings and sweeteners. Every culture that makes it (think Mediterranean) makes it differently. Heck, every family probably makes it differently.

A few years ago, I happened upon a Turkish bakery on the East side of Manhattan that offered about a dozen varieties: baklava filled with pistachios, walnuts, even sour cherries and other dried fruits. Some were shaped like squares, others like small round nests, and still others rolled up like cigars. Jen and I bought two pieces of each to take home and slowly devoured them. They were absolutely delicious, crunchy and sticky sweet, but not the baklava I remembered from childhood.

If you think you don’t like baklava, please try these. The honey flavor that most people associate with what could be a too-sweet dessert is replaced by a lite simple syrup flavored with rose water. When you make them yourself, you can control how much syrup is used, so they don’t have to be too sweet if you don’t want them to be. When I make them, I probably use two-thirds to three-quarters of the syrup most people use. Just enough to flavor the pastry without completely saturating it. This way, they are the perfect complement to a heavy meal., and no one can eat just one.

Recipe: Syrian-style Baklava

From Aromas of Aleppo
Makes enough baklava to last a holiday season, or about 100 pieces depending on how you cut it

• 1½ lbs shelled pistachios (blanched/peeled/finely chopped)
• 2 Tbsp powdered sugar
• 1¼ lbs (5 sticks) unsalted margarine/butter, melted
• 24 sheets phyllo dough (1 package)
• 1 cup cold rose water syrup

1. Combine the pistachios, sugar, and ¼ cup of the melted butter in a medium mixing bowl.
2. Keep the untended phyllo sheets covered with wax paper and a towel to prevent them from drying out, while you build the pastry. Grease a 13×18” sheet pan. Place a sheet of phyllo dough into the pan, fold or cut off any overhanging edges. Brush the dough evenly with the melted margarine or butter – don’t be stingy! Repeat until half of the sheets have been buttered and stacked in the pan.
3. Spread the nut mixture over the phyllo. Cover the nut layer with a generous amount of butter, and repeat step 2 with the rest of the phyllo and melted butter. Brush top of baklava well with butter. Refrigerate, covered, for 20 minutes.
4. Preheat the oven to 350 degrees.
5. Cut the pastry carefully into diamonds/squares in the pan. When cutting, use a large knife and press down fully in each cut, instead of making sawing or slicing motions.
6. Bake for 1 hour, or until baklava is puffy and golden.
7. Make the rose water syrup (recipe below). Allow to cool while the baklava bakes.
8. After removing from the oven, allow to cool for 30 minutes. Transfer pieces into a greased, wax paper-lined container, and pour room temperature rose water syrup over the baklava. Let it all cool. If stacking multiple layers of baklava in the container, make sure to grease both sides of each piece of wax paper that sits between layers of baklava.
9. Store in the refrigerator for up a month, if they last that long. Serve at room temperature so that the syrup can soften.

Rose Water Simple Syrup

Makes a bit more than you need for the baklava recipe above. I’m tempted to try to heat the rest and make candy out of it.

1 ½ cups sugar
½ tsp lemon juice
¼ tsp rose water

1. Combine the sugar, lemon juice, rose water, and 1/2 cup water in a saucepan over medium heat. Stir constantly with a wooden spoon until the mixture boils.
2. Reduce the heat to low and simmer for 15 minutes, or until the syrup slides slowly down the back of a spoon.
3. Allow the syrup to cool. Use immediately or pour into a glass jar and refrigerate. It will keep up to 2 months.

Note: I like to make more freeform pieces of baklava with the leftover scraps of dough, bake them, coat with syrup, and keep them all to yourself. You deserve it for making such a delicious dessert.

Related posts:

1. The Classics: Pecan Pie (Parade of Pies, Part 1)

The tartness of the sour cherries and the lack of a top crust keeps this pie very light tasting, compared with some of the other pies I’ve posted so far. With the depth of flavor this pie packs, you’d be surprised that it is so easy to make. It’s a bit more complicated to make with fresh unpitted cherries, but we’d have to save that excursion for summer anyway.

I was worried about this pie filling having too much spread when cut, so I used some tapioca-based gelatin to make it a bit firmer. I don’t think it was entirely necessary, but it is an option if you want the filling to hold up more on its own.

Sour Cherry Pie

Adapted from America Cooks

• 1 pastry dough
• 1 24oz jar of pitted sour cherries
• 3 Tbsp cornstarch
• ¾ cup sugar
• 1 packet of unflavored gelatin, optional, whatever kind you prefer

1. Preheat oven to 350 degrees. Press a pastry dough into a greased pie plate, leaving at least an inch overlap. Crimp edges if you desire. Use a fork to poke holes evenly around the dough to stop it from getting any large air bubbles. Bake the empty pie shell for 15 minutes.
2. Strain cherry liquid into a saucepan. Set the cherries aside for the time being.
3. If using gelatin, follow the instructions for your particular kind of gelatin, and dissolve it into the cool liquid.
4. In the saucepan, whisk cornstarch and sugar into the room temperature liquid. Once the combination is smooth, turn the heat on low and cool, stirring constantly, until the mixture is thickened and clear. Add the cherries. Cool slightly, stirring occasionally.
5. Fill pie shell with cherry mixture. Allow to cool for about half an hour. Cover with plastic wrap and allow to set in the refrigerator several hours before serving. If using gelatin, allow to set for the time recommended on the package. Serve chilled.

Related posts:

1. The Classics: Pecan Pie (Parade of Pies, Part 1)
2. The Classics: Apple Pie (Parade of Pies, Part 3)
3. Shoofly Pie (Parade of Pies, Part 6)