A Pie For Every Taste

Most people I have come across in my 60 years of life, appreciate a delicious pie. All pie’s baked are not the same, as you can appreciate, there are different bases, different crusts, sweet and savory. Which are your favorites?


When I smell a pie cooking it triggers my Mum’s baking of her apple pie on a Sunday lunch time roast dinner. When I pass by a hot pie shop the smells entice my taste-buds to step in and purchase a steak and bacon pie.

There are so many different choices to make when it comes to choosing a pie.

I will give here some examples of pies I have baked over the years and some of my favourite recipes as well. I hope you enjoy reading and trying out some of the recipes yourself. If you do please send us via our contact page pictures and comments.blue ribbon apple pie

Now that Halloween has passed and Thanksgiving is on the horizon, the holiday season is here. With all the hustle and bustle about to begin, I wanted to take a minute and talk about pies. Pie has been one of America’s top desserts long before the stars and stripes.

Back in the days of the Pilgrims, the pioneers learned to stretch ingredients using different kinds of fruits and berries that grew wild in the woods or along fence rows.

In those days the pies had more crust than filling, but as pies caught on each generation widened the variety and improved the quality. The natural progression led us to experiment with new recipes. Pie has kept up with the times.

Now, with modern science and cultivation, we can get fruits and berries year round or from other counties with minimal effort and cost.


The history of pies fascinates most. The ingenuity and creativity of the pioneers were astonishing.

The colonial women literally used round pans to cut corners and stretch ingredients. They baked shallow pies for most of the same reasons. Rhubarb (a new world garden plant) was called “pie plant.”

The golden pastries were made with three available staples, lard, flour and water.

During the golden age of the Greeks is when pastry originated. When the Romans conquered Greece they sampled the delicacy and took the recipes home with them via the Roman roads.

The pastry recipes spread throughout Europe where the different cultures adapted the recipes to their foods and customs. When the colonies started here in America, they followed suit with what they had.

Experimenting in their kitchens, the colonists came up with different pastries they had made from the old country.

meatpie homemade

Regional pies developed. Pumpkin in New England (a native vegetable), Pecan Pie in the south, “nervous pies” (custards with fruits) in the Pennsylvania Dutch kitchens.

Pies were important pleasures in pioneer life. It is said that once a ship was bringing molasses to Connecticut and was delayed at sea, the colony decided to postpone their Thanksgiving celebration until the ship arrived so they could use the molasses to make pumpkin pie.

Thanksgiving dinner in New England even today is not complete without pumpkin pie.

Whether you like apple, cherry, pumpkin, lemon, chocolate, pecan or coconut pie, fruit pies, custard and cream pies, hearty main dish pies such as chicken or beef pot pies, crusts that are made with rice, potato, graham cracker, corn or pastry, the possibilities are endless.

Get the pioneering spirit back this holiday season, experiment and enjoy.

large pie








    2 1/2 cups plain flour
    1 teaspoon baking powder
    1/4 cup icing sugar
    165g chilled butter, cubed
    2 eggs
    1 tablespoon chilled water
    6 Granny Smith apples
    1/2 teaspoon ground cinnamon
    1 lemon, rind finely grated, juiced
    1/3 cup caster sugar
    2 tablespoons ground almonds
    Cream, to serve
Select all ingredients


  • Step 1
    Combine flour, baking powder, icing sugar and butter in a food processor until mixture resembles breadcrumbs. Add 1 egg and water. Process until dough comes together, adding more water if necessary. Turn onto a floured surface. Knead until smooth. Shape two-thirds of the dough into a 10cm (diameter) round, and remaining dough into a 6cm (diameter) round. Wrap separately in greaseproof paper. Refrigerate for 30 minutes.
  • Step 2
    Peel, core and thinly slice apples. Place into a bowl. Add cinnamon, rind, juice and half the sugar. Mix well.
  • gluten-free-apple-pie-homemade-apple-piesStep 3
    Preheat oven to 200°C. Place a baking tray into oven. Roll large pastry piece out to a 26cm (diameter) round. Use to line a 23cm (base) fluted loose-based flan pan. Sprinkle with almonds. Top with apple.
  • Step 4
    Roll out remaining pastry to a 23cm (diameter) round. Place over apple. Press pastry together. Trim. Beat remaining egg. Brush pastry with egg. Sprinkle with remaining sugar. Place pie onto tray. Bake for 20 minutes. Reduce oven to 180°C. Bake for 20 minutes, or until golden. Serve with cream.


HOMEMADE Steak and Bacon Pie

A homemade Steak and Bacon Pie is the best way to enjoy a pie as it is a healthier, more delicious way to serve up this family favourite. And the amazing taste of bacon! And it’s a pie! It’s the best.steak and bacon pie


2 Puff Pastry

1 Onion

2 tbsp Flour

2/3 cup Water

300 grams Bacon Rashers

300 grams Chuck Steak

Salt And Pepper to taste

Mixed Herbs pinch

1 Egg beaten, for glazing


Preheat oven to 180 degrees.

Line a pie tray with 1 piece of pastry and set the other aside for the top.

Chop the onion finely and put to one side.

Cut the bacon into pieces and chop finely.

Put into a pan with the onion and cook gently until the fat runs from the bacon and the onion is soft and golden.

Cut the steak into pieces and chop finely.

Add to the bacon and onion and stir over low heat for 5 minutes until brown.

Stir in the flour, and cook for 1 minute.

Add the water, salt, pepper and herbs.

Mix well and simmer for 10 minutes.

Leave until cool, and then put into the pie shell.

Cover with the remaining pastry and brush with beaten egg.

Bake at 180°C for 30 minutes. Serve hot or cold.

chicken Pot Pie topped with Jalapeno and Scallion biscuits

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