by Rachel Trujillo in Recipes, March 13th, 2017
by Maria Russo in Community, December 4th, 2016
The Greek letter for Pi, which is used in math to represent a constant, can be calculated to more than one trillion digits after the decimal. Pie, on the other hand, is an edible sweet treat, and while it may not have one trillion variations, it can be made in many tempting ways. The classics versions — like cherry, apple and pecan — are all go-to picks, but you can’t forget the heartier savory versions as well. In celebration of March 14, we’ve rounded up 13 of our favorite recipes to represent our infinite love for pie.
Chocolate Peanut Butter Pie (pictured above)
Not all pies require meticulous crust-making skills and a long bake time. Some, like Ree Drummond’s comforting recipe, call for an easy-to-make chocolate-cookie crust and a quick stay in the oven. The creamy filling brings to life the beloved chocolate-peanut butter combo.
by Mallory Viscardi in Books, November 8th, 2016
The holiday season is officially underway, and with it comes all manner of merry treats, most of them decidedly indulgent and full of all the sweet decadence you crave this time of year. But it turns out that it is possible to keep things light while enjoying the best of the dessert course. This week’s Most Popular Pin of the Week, a time-tested pudding pie, delivers all the rich flavor and texture you know and love — with ingredients that are mostly healthful. The secret is using just a bit of butter in the crust and opting for low-fat milk to make the chocolate pudding filling.
For more holiday-worthy dessert ideas, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Double Chocolate Pudding Pie
by Elizabeth Brownfield in Product Reviews, October 19th, 2016
The chill in the air can mean only one thing: It’s pie season. If you’re a pie veteran, someone who rolls up his or her sleeves and pulls on an apron enthusiastically each fall, we’ve got the perfect book for you. And if you’re a pie rookie, someone who shudders at the thought of crusts crumbling and fillings overflowing, we’ve got the perfect book for you too. They’re one in the same: Art of the Pie by Kate McDermott.
Art of the Pie is full of tips that are as simple to implement as they are effective in taking your pies to the next level. It features all the classics you’d expect to find (Blueberry Pie, Quintessential Apple Pie, Lemon Meringue and Pumpkin Pie, to name a few) as well as some new and some forgotten dishes, like a Shaker Lemon Pie, Chess Pie, and rhubarb paired with spices and berries and custard — oh, my! McDermott is a veteran at coaxing the best out of pie bakers (experienced and novice alike) at Pie Cottage, the studio where she teaches the recipes and techniques featured in Art of the Pie. Our favorite bites of advice are below, as is McDermott’s recipe for Cranberry Pie (pictured above) for you to try at home.
Here are our picks for the best of McDermott’s pie-making tips:
by Lauren Piro in Recipes, September 24th, 2016
Let’s face it: Homemade pies are a labor of love. Between getting the dough just right, choosing the right filling, rolling out the dough, blind baking the crust and finally crafting a pretty top crust, making pie from scratch requires some serious effort … and a few tricks. These clever gadgets will help you bake the perfect pie and enjoy the entire delicious process from start to finish.
Sure, you can spend time painstakingly cutting and weaving a pretty latticework pie crust. Or, you can simply lay a single sheet of dough over the oh-so-handy Lattice Piecrust Cutter ($20; pictured above) and use a rolling pin to press the dough into the pattern. Voila: near-effortless pie perfection.
by Emily Lee in Recipes, September 15th, 2016
Here’s a brilliant way to change up your seasonal pie baking without having to skip all your favorite flavors: Don’t change the filling; change the crust. We’ll always love a traditional pastry or graham cracker base for a pie, but one of these crust alternatives just might become a new classic in your house.
Crispy Rice Cereal
A little peanut butter is all it takes to morph crunchy cereal into a moldable mix for a playful pie crust. We topped this version with strawberry ice cream and fresh strawberries to mimic everyone’s favorite childhood sandwich.
Get the recipe: 4-Ingredient Peanut Butter-Strawberry Ice Cream Pie (above)
by Elizabeth Brownfield in Recipes, August 13th, 2016
In one more week, fall officially begins, and when it does, the nation will partake in a collective culinary shift. Coffee orders will transition from cold brew to espresso; comforting casseroles and slow-cooked stews will replace light salads and chilled soups come dinnertime. Most significantly of all, the market produce selections will switch from tart summer berries to apples, sweet potatoes and other hearty fall crops that pair so nicely with warming spices. Here at Food Network, we feel there’s no better way to usher in the new harvest than with a celebration of seasonal pies. These are a few of the flavors we’re anticipating most — apple, pumpkin and sweet potato — plus a few variations on each.
The Filling: Apple
An apple a day keeps the doctor away, sure. But toss the sweet-tart fruit with butter, sugar, lemon juice and fall spices and it becomes less of a preventive health measure and more a work of art. We can’t see any harm in piling them, sliced, into a deep, buttery crust either. What you decide to do with the decorative top layer is entirely up to you, but here are some popular variations.
by Allison Milam in Recipes, August 10th, 2016
Improve on the already-delicious flavor of fresh summer fruit with these five boozy recipes.
Your grandma’s retro melon-ball salad this ain’t. Think of our Boozy Minted Melon Balls (pictured above) more like an unblended melon mojito. Break out that melon baller and use it to scoop out dainty globes of watermelon and cantaloupe. Then douse them with a mixture of white rum, lime juice and honey, toss with fresh mint leaves, and give the flavors a few hours to marry. Serve the fruit in clear glasses or goblets to show off all the pretty colors. Read more
by T.K. Brady in Recipes, July 9th, 2016
If cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.
Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.
by Lauren Piro in Entertaining, Recipes, July 7th, 2016
Cookout season is here, and no backyard barbecue is complete without a fruity dessert. We love to use fresh produce in simple, crowd-pleasing pies and cobblers. Mix and match berries and stone fruits for an unexpected twist, or just stick to pure one-fruit flavors. Try one of these recipes for a grand finale at your next backyard party.
Strawberry Crumble Pie (pictured above)
Use this year’s strawberry haul in this Food Network Magazine recipe. Tossing the strawberries with lime juice and cardamom gives this pie a little extra oomph of flavor.
You wouldn’t necessarily believe that “smaller is better” when it comes to summer fruit pies — but leave it to the reliably adorable Mason jar to convince you. While you might cast aside the metal lids in favor of sipping lemonade Pinterest style, they’re actually the perfect vessels for baking mini pies. Our recipe has blueberries and peaches — absolutely delicious topped with a melty scoop of ice cream. Good thing you can easily claim a portion that’s all yours.