This luscious pie, which originated in England, uses dulce de leche, a Latin American caramelized milk confection, which is available at many grocery and specialty food stores.
There's a cake masquerading under this pie's name. Pie tins were commonly used as cake pans by New England colonists in the late 1800s, and the name stuck. Make sure you preheat your oven for this cake – if it's not up to temperature, the cake won't rise.
A picadillo filling of ground beef, tomatoes, olives and spices gives a Latin American twist to a traditional meat pie.
This English-style game pie has a rich holiday flavour that is a lovely change from tourtière. Look for fresh rabbit at many grocery and specialty stores.
Double the chocolate, double the deliciousness. This easy no-bake pie is worth indulging in second helpings (maybe more).
This vegetarian version of shepherd's pie is chunky with lots of healthy vegetables.
While the flavour and spices of sweet potato pie are similar to pumpkin pie, we switched it up with a graham cracker crumb crust. The elegant meringue topping was inspired by the sweet marshmallow-topped yams occasionally served as a Thanksgiving side dish.
A crumbly golden brown topping and moist apple-rich filling make this homey pie irresistible.
Although they take a bit of time to prepare, meat pies are really time-savers when they're on hand in the freezer for busy nights. We use standard-size tart pans, so the servings are large enough that half a pie may be enough for small appetites. Serve with baby carrots and a tossed salad.
Wanda Beaver, a graduate of the Ontario College of Art and owner of Wanda's Pie in the Sky in Toronto, has transformed the old-fashioned pie into a thing of beauty. Wide-fluted lattice tops and generously sized pies are her trademarks, as are her creative combinations of fruit. Here, it's peaches with raspberries and blueberries. Her secret? "All our pies are handmade, and all our ingredients are fresh." That sounds like a recipe for success.
