I love pecan pie but I feel guilty every time. If I’m eating pie I’m more likely to go for apple or blueberry pie.

Savoury: chicken pie. Locally known as “empadão”:

Sweet: inverted apple pie aka tarte Tatin:

Pumpkin

Blueberry, and it’s not even close

Probably a good quiche, with apple a close second.

I made a pie this Thanksgiving that was based on the Whole Foods $60 holiday pie, that was cranberry compote on the bottom, brown butter almond frangipani in the middle, and topped with sliced apples in a glaze of apricot. This i would make again but with more cranberry, and I can wholeheartedly recommend apricot jam & a splash of apricot liqueur in apple pie, the apple layer was so delicious.

homemade. fruit. with a lattice top. anything else goes

i’m a big rhubarb fan, i do an excellent rhubarb and canned peach pie, i never measure it but a can of drained sliced peaches, cut each slice in half longitudinal, so they’re thinner, cut 2 stalks of rhubarb thin on a bit of a bias, sometimes i don’t use it all, toss with a couple tablespoons of flour, pinch of cinnamon for flair, and my secret is using brown sugar instead of white, just a couple tablespoons, bake until the crust is cooked and it’s fine with me if it’s pillsbury, you will have to cover the edges w foil before the end, cool for an hour minimum, serve al la mode

Blueberry!

These days I’m more fond of savoury when it comes to pie, so I’d say a good, fresh pork pie with the jelly only just set.

Blackberry.

Recently made a pumpkin pie, and the crust was made from scratch. I used the chefsteps recipe and it was so good. The sweet spice they use took it up a tiny notch, but sprinkling a tiny amount of kosher salt over it and the homemade whipped cream was really good. I’d never thought to do that before.

Gooseberry

Shepherd’s (savory) or Sweet Potato (sweet). Also a huge fan of strawberry rhubarb.

Steak and ale

Pumpkin.

My wife makes a homemade pumpkin pie using a full lard crust and duck eggs in the custard that is to die for.

Cheesecake.