52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
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43 Comments
Gizell
December 3, 2013
Escarole sauteed with garlic, hot pepper a bit of anchovy. Some capers, pine nuts and raisins baked in a crust made with olive oil.
What my grandmother called Pizza Cena
What my grandmother called Pizza Cena
cookinginvictoria
November 15, 2013
I adore savory pies and tarts. Near the top of my list has to be Suzanne Goin's exquisite tomato tart -- fresh heirloom tomatoes on a bed of caramelized onions in a puff pastry shell, topped with anchovies, capers, olives and a sprinkling of fresh goat cheese. During the winter months I like to make a roasted winter squash tart topped with garlic, aged cheddar cheese and sage in a whole wheat crust.
Meghan
November 15, 2013
Caramelized onions, figs, and goat or blue cheese always work well on top a pie crust or tart. A drizzle of honey and some pistachios have never gone awry, either.
Boulder B.
November 14, 2013
I love to make browned butter, Brussels sprout, pear and Gorgonzola fall tart!
Dominika U.
November 14, 2013
Tomatoes! We make a tomato pie...with fresh tomatoes and basil, with a cheese crust on top at the market where I work. I bake about 20 a week.
cfelten
November 14, 2013
I love classic quiche lorraine but a long time ago I made a spinach and cottage cheese pie with thinly sliced tomato on top that was a knockout. Unfortunately, this was before the internet, so I doubt Gourmet has it online.
By the way, the presentation of the cranberry sage pie is stunning and I will be stealing this idea immediately for my Thanksgiving apple pie :)
By the way, the presentation of the cranberry sage pie is stunning and I will be stealing this idea immediately for my Thanksgiving apple pie :)
sarabclever
November 14, 2013
I love making pita-type pies if that counts with lots of greens. Or quiche!
Emily
November 14, 2013
Pumpkin, cinnamon, nutmeg, and allspice, but with lots of onion added to contrast the sweetness. Reminds me of my German-Russian grandma's version of plachinda, which can't be beat.
Kaycee
November 14, 2013
Funny you should ask! I am sure I was inspired by pie week last night. I didn't think I had enough ingredients for dinner at first, but I took all the vegetables I could find, roasted them with rosemary, sprinkled in some bleu cheese,and some bits of hunter's sausage, and then decided to bake it all into a delicious pie!
Tenaya
November 13, 2013
I've gotten into the habit of turning just about any stew leftovers into pies. I also like making butternut squash hand pies, with some apple, nuts, dried cranberries and sage in there.
UrbanCook2012
November 13, 2013
We make a pie where the crust has black pepper. The filling has ricotta salata, finely diced sopressata, ricotta and eggs. It's amazing. Serve w a simple butter lettuce salad.
Samantha
November 13, 2013
My dad loves mince meat pie, but I've never made one completely from scratch, so I think I'd do a savory variation for him with bison, bacon, apples, raisins, and walnuts.
t-mo
November 13, 2013
I usually do a variation of a chicken pot pie or a shepherd's pie. I love hearty vegetarian versions with loads of mushrooms, too.
Laken
November 13, 2013
I love butternut & other winter squashes in savory pies.
And onions - preferably carmelized.
And onions - preferably carmelized.
mikomiao
November 13, 2013
i love creamy fillings in pie - chicken, mushrooms, onions and peas in a bechamel sauce with a flaky buttery crust makes a delicious pie. basically like a pot pie but with a bottom crust.
Bascula
November 13, 2013
My savory pies are basically quiches, and I love them with lots of cheese and broccoli or cauliflower.
summersavory
November 13, 2013
tomatoes, or layers of zucchini and sweet corn, or else eggs (quiche counts as pie, right?)
weyams
November 13, 2013
...fresh local food and as much care and effort as I put into my desert pies!
Maddie
November 13, 2013
I love sweet potatoes in a savory pie with goat cheese. But I'll have to try this one for sure!
Valerie
November 13, 2013
I especially love the way you arranged the top crust. I've been looking for ways to make basic pies look more interesting. I'll have to try this one.
AntoniaJames
November 13, 2013
Best ever savory pie, from the original Vegetarian Epicure, is the Russian Vegetable Pie: bottom layer of cream cheese, topped with mushrooms, onions, potatoes, cabbage, hard cooked eggs, herbs, with of course, a top crust (both crusts involve a perceptible quantity of whole wheat flour, or at least that's how I make it). When taking the carnivorous route, I make a hearty tourtiere filled with pork seasoned in the Pennsylvania German style (the herbs and spices one finds in the best scrapple), and with potatoes and aromatics. Just doesn't get any better than that. Really looking forward to seeing what others are shared here. ;o)
Tracie
November 13, 2013
I got into savory pies when living in England for a year. Being a grad student at the time, they proved to be a very economical meal to have! My favorite was a sweet potato, goat cheese and spinach pie.
aargersi
November 13, 2013
I like a good sweet potato and greens crostata - and I see a turkey pot pie, maybe with stuffing and cranberry? In our future
Nothing I.
November 13, 2013
That looks incredible! Northern Spies are my favorite baking apple too, and I love that top crust design :)
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