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