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

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.

Blueberry!

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

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

Cherry pie, followed closely by chocolate or coconut cream pie.

Pizza

Steak and ale