I love cupcakes as much as the next girl, but I’m not alone in thinking they reached their (sweet, fluffy) peak last year. Pie sliced through its sweet competition to top countless lists of predicted food trends for 2011, including Serious Eats, Everyday with Rachael Ray magazine, and England’s The Independent.
No surprise there: its versatility straddles the sweet and savoury divide. There’s a pie style for breakfast, lunch, dinner and dessert, plus it can be dished out in miniature form, a true qualifier of “it food” status.
Best of all, homemade pie almost always takes the cake compared to store-bought or restaurant-created versions, which is why I couldn’t resist rounding up a few must-try recipes.
Pie for Breakfast
A slice of leftover fruit-filled pie makes a surprisingly satisfying breakfast indulgence, but for a more traditional option pair eggs with other breakfast staples like bacon or sausage. Pair them with fruit or a smoothie for a balanced meal.
Pie for Lunch
Pie is open for interpretation, but typically always includes an inventive filling in a flaky crust. Try these with a side salad or soup for a light lunch.
Pie for Dinner
Pie for dinner will need to be include a substantial filling, incorporating meat, vegetables. Be sure to add a side or two to round-out your meal.
Pie for Dessert
The options for dessert pie are truly endless as almost anything tastes wonderful inside a slight salty pastry base. I looked for interesting twists on three classic pies: apple, lemon meringue and pumpkin.
+ Mini Lemon Meringue Pies from Flaming Pot
+ Apple Caramel Cheesecake Pie from The Fig Tree
+ Deep Dish Pumpkin Pie with Walnut Crunch and Cranberries from The Meaning of Pie