Top 10 Pie Recipes to Celebrate Pie Day
It’s no secret that we love pie, so it stands to reason that pie day, 3.14, should be a celebration from start to finish. Check out my Top 10 Pie Recipes to Celebrate Pi Day, how will you celebrate?
Pi day does not mean all sweet pies, you can also celebrate with savory pies too. In fact you can start your Pi Day off with a lovely piece of breakfast pie. See how to pre-make my simple breakfast quiches, days in advance at my Quiche 3 Ways post. I show you how to make three beautiful egg based pies that I guarantee will satisfy any crowd. This could also be a great lunch option as well, just pair it with a nice salad or hot cup of soup. These includes my signature Cheddar Applewood Bacon and Leek Quiche along with a few more traditional options like Quiche Florentine and Quiche Lorraine.
I also have a few other great recipes to celebrate pie day. Another one of our favorites which is a staple around here, both for lunch or dinner, is my Homemade Chicken Pot Pie . This truly is delicious and super easy to make, even for a weeknight dinner; just add a side salad, fresh fruit or a cup of soup and you have the perfect lunch or dinner.
This year I created two brand new recipes especially for Pie Day. A savory Wild Mushroom Pie and an Irishman’s Shepards Pie, made with Guinness. They are both perfect for a hearty dinner. My Wild Mushroom Pie can also easily be converted into a vegetarian or vegan dinner option as well, with just a few simple adjustments in your stock options. I made a little financial funny there, so here’s a random factoid completely off topic about me, I used to work in the financial industry in my early twenties and I was actually licensed with my 6, 63 and 36 securities licenses. Yep, totally random and even kind of bizarre, when I think about it now myself, lol . I guess it’s all just a piece of the pie in this slice of life.
Wild Mushroom Pie
- 1 box refrigerated pie crust
- 1 envelope Lipton Beefy Onion Soup Mix
- 1 can Beef Consume
- 1/4 cup Beef Gravy Mix
- 2 Tbls Olive Oil ( recommended: Wild Mushroom & Sage )
- 1/2 cup Onion diced
- 1 Tbsp Garlic minced
- 2 lbs mushrooms- shitake, oyster, chantarelle, portabello, cremini and button mixed
- 1 Tbsp Poultry seasoning
- 1/3 Parmesan Cheese
- Press pie crust in to baking dish and pre bake according to direction on package.
- Heat Wild Mushroom & Sage oil in large pan add onions and garlic sauté until translucent.
- Add clean, pre washed, mushrooms and saute for 5 minutes
- Sprinkle mixture with Lipton soup mix and gravy mix. Stir to coat and beef Consume. Bring to a boil, cover and remove from heat. This should allow the the grave mix to set up and thicken.
- Once pie crust is pre baked you can spoon the mixture into shell, and create your lattice top with the remaining pie shell.
- Top with Parmesan cheese and Bake at 350 for 60 minutes. For best results let pie cool to room temperature and thicken before slicing.
Irish Shepherd's Pie With Guinness
- 3 cups mashed potatoes (pre-made)
- 1 pie crust
- 1 lb Eye of Round
- 1 onion medium
- 10 oz carrots sliced
- 2 Tbls garlic
- 8 oz portabello mushrooms sliced
- 4 oz Guinness Beer
- 1 Tbsp Olive Oil (Wild Mushroom & Sage recommended)
- 1 envelope Lipton onion soup mix
- 1 envelope McCormick Beef Gravy mix
- 1 Tbsp Poultry Seasoning
- Be sure to blind bake your pie crust and pre-make your mashed potatoes so you are ready to go.
- Saute onion and garlic in the wild mushroom; cook until softened, about 4 minutes.
- Cook beef, until no longer pink and you get a nice brown crust, 4 to 5 minutes
- Add carrots and mushrooms, beer and soup packet, stir until combined, bring to a boil. Cook until vegetables are fork tender approx. 10 minutes
- Add gravy mix bring to a boil, then reduce heat mixture should thicken.
- Spoon beef mixture into pie shell
- Add potatoes using an ice cream scoop to get even coverage
- Spread evenly over beef; using a spatula, you can decorate potatoes with lines or peaks.
- I top my potatoes with a poultry season blend to add a herbed look to the top and extra flavor.
- Bake until potatoes are lightly browned, 10 to 15 minutes at 400 degrees.
- Serve with a pie server in wedges, or just scoop out casserole style.
For dessert you must try my Mama’s Apple Pie with Cheddar Cheese Crust. If you are not sure about the cheddar cheese crust, you can totally leave it out and always go for the “a la mode” option; which is always a big hit on this pie. I have had a lot of feedback on this post about the cheese, and you either love it or hate. I personally love it, but being a born and bred southern gal, I find that it is not far off from a cheese straw. Which cheese straws make their way into every wedding and shower ever hosted south of the Mason- Dixon line, LOL! So they are kind of a staple in these parts.
Another fun twist on a classic pie recipe that I created over Christmas was my Maple Syrup Pecan Pie with Applewood Sea Salt. This is a recipe I dreamed up for National Maple Syrup Day back in December. I had the strangest craving for a Pecan Pie, but I really wanted it to have a Maple syrup and bacon flavor. So, I created this little beauty. Yeah, I know what you thinking, and no, I am not pregnant, sorry that ship has sailed I am afraid.
I also love this version of a caramel pear pie which to me kind of tastes like a caramel apple in the fall. It is absolutely delicious and great any time of year, and a great use of pears when you have a large harvest of them.
Caramel Pear Pie
- 7-8 Pears, preferred Royal Riviera cored, peeled, diced
- 1 Lemon juiced
- 1 cup Brown Sugar Light
- 3 tsp Cornstarch
- 1 Tbsp Cinnamon
- 2 tsp Nutmeg fresh
- 1 package Pie Shells 2 pc for lattice top
- 12-15 Caramels cut in quarters
- 1 pint Vanilla Ice Cream optional
- In a 2 quart saucepan combine pears, and juice of one lemon. Cook over medium heat, stirring occasionally for 6-8 minutes.
- Combine brown sugar, cornstarch, cinnamon, and nutmeg. Pour over pears, and stir constantly until sauce thickens approximately 2-3 minutes. This mixture can then cool and be frozen for future use.
- For Pie: press crust into pie pan and blind bake by box instructions, add filling and chopped caramels. Then create lattice top with tutorial from JENRON DESIGNS.
- Bake at 400 degrees for 30 -40 minutes until crust is golden brown, do not burn or over bake.
- Remove from oven and immediately sprinkle with 2 tbsp of cinnamon sugar to make a pretty glassy topping. Allow to cool for 10 minutes before cutting.
PIE THEMED COCKTAILS:
Heck, I even have a few cocktails themed in pie flavors just for such an occasion; like my Pumpkin Pie Martini, now I know the flavor is a little out of season right now, but it is technically still a pie flavor and one of my husbands favorite pie flavors. So I have a few tricks on how to still get that flavor year round. We actually buy the Torani Pumpkin Pie coffee syrup in bulk during the fall since, Ron loves that in his coffee. You can add this syrup into a french vanilla coffee creamer or half-n-half to get a similar flavor to the egg nog and with less calories.
We even have the Honey Peach Pie Cocktail which taste just like you are sipping on a piece of homemade peach pie. This is a super easy to drink and even easier to make cocktail that pairs nicely with spice foods or back porch sitting.
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