Pie All Year Round
What's abundant and fresh each season is what's in this baker's crust
If it fits in a crust, A Year of Pies has a recipe for it. This showcase of all things flaky, golden and round, but also square and rectangular, tiny and deep-dish, graham cracker and shortbread, highlights all the delicious possibilities for pastry.
Blogger and cookbook author Ashley English’s A Year of Pies gathers the flavors of the seasons because every month is a good one for pie.
Winter brings a greens pie with cornbread topping for cold nights, and puckery citrus pies. Fillings of leek, spinach, strawberries, asparagus and rhubarb signal spring. Summer pies are loaded with berries, cherries, peaches, corn or tomatoes. And sweet pears, crisp apples, plump pecans, and leftover Thanksgiving turkey are abundant in autumn tarts, galettes and quiches.
“Crafting and baking a pie is an exercise in patience with a reward in contentment,” writes English. These recipes for savory pies just might prove her right.
—By Nicki Pendleton Wood
This tart is just as impressive in its presentation as it is delicious. A grid of potatoes tops a bed of caramelized leeks, fresh thyme, and an egg-and-cream blend.
Corn and peppers truly shine during the swelter of summer. Roasting the vegetables imparts a bit of smokiness. Equally delicious served warm or cold, this is the sort of pie you can eat morning, noon, or night!
Butternut squash truly shines in this galette. Its lovely sweetness cozies up to a sharp cheddar and aromatic sage, resulting in a dish that’s just as exquisite to behold as it is to munch on.