As far as I’m concerned, there is no bad time for pie. There are so many variations of pie – sweet and savory, baked and chilled, fruit and chocolate – that you can find one for every season and every occasion. That said, it is very clear that fall is pie season and even people who don’t eat pie any other time of the year will indulge in a slice (or three) sometime between Halloween, Thanksgiving and Christmas. To celebrate pie season, I’m kicking off pie week here at Baking Bites, where I’ll be featuring some new pie recipes, pie crust and filling tips, a giveaway and maybe even a new pie-related video (in the meantime, you can enjoy a pumpkin pie video I already have up!). I’ll be adding new updates to this post all week.
Pie Week Posts:
- Pie it Forward, cookbook
- Maple Pumpkin Pie, recipe
- Lemon Chess Pie, recipe
- Coconut Oil Pie Crust, recipe
- Apple Butter Hand Pies, recipe
- Emile Henri Artisan Ruffle Pie Dish, review
- What is a pie crust shield?
- What kind of pie plate is best?
- How to roll out pie dough, video
Don’t forget to enter the Perfect Pies giveaway!!
Here are a few links to great pie basics already on the site that are must-reads:
Pie Crust Recipes:
- How to keep a pie crust from shrinking
- Why do pie recipes approximate the amount of water?
- How to make a lattice pie crust