When we think about pie, we often picture towering meringue-topped pies and pies bursting with perfectly cooked fruit. In short, we think of dessert first when we think about pie. But pies are versatile enough that they can appear at any meal you might want to include them in, from breakfast through dinner, and you’ll find plenty of savory pie options in Dinner Pies: From Shepherd’s Pies and Pot Pies to Tarts, Turnovers, Quiches, Hand Pies, and More, with 100 Delectable and Foolproof Recipes. The book is authored by Ken Haedrich, who is the dean of The Pie Academy, where you can find many recipes and instructional videos that will inspire you to roll out some pie dough and preheat your oven.
This cookbook is a treasure trove of all kinds of savory pie recipes, from classic chicken pot pie to innovative quiches. There is something for everyone, with recipes that feature flavors from many international cuisines – not just the few that might already be in your pie-baking wheelhouse. In addition to the pie fillings, there are quite a few pie crust recipes to choose from and detailed instructions that will give even novice pie bakers a lot of confidence. The recipes are all written with great attention to detail – not just the crust recipes – and there are plenty of tips and tricks that will help ensure your pies turn out perfectly.
I find that savory pies are generally more forgiving than dessert pies when it comes to presentation. While you can make artistic cutouts and perfect your crimping technique, savory pies have a tremendous amount of charm when they are rustically presented. I mention this because There are only a few photos included in the book, so you don’t get to see what every recipe looks like ahead of time, though there is enough detail included with each recipe that you won’t miss them too much. I also want to encourage those less experienced with savory pies to go out and give them a try. Pie for dinner followed by pie for dessert is my kind of night.