Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
Pies and tarts are grouped together according to their fillings. Fillings run the gamut from fruit to nuts. There are dessert pies such as fruit pies, chiffon, cream, custard, etc. Main-dish pie options include quiches with egg, vegetable and meat fillings.
FRUIT: Fillings are made from cooked or uncooked fresh, frozen, cooked, canned or even dried fruit.
The Apple, Cherry and Peach Pies are popular fruit pie recipes.
CHIFFON: The use of gelatin in their preparation distinguishes them from other types.
The Lemon Chiffon and Café Brûlot Chiffon Pie Recipes are just scrumptious.
CREAM: The filling is pre-made from a custard or mousse, spread in a previously baked pastry or crumb crust.
The Banana Cream Chocolate Ganache and Coconut Cream Pie Recipes always WOW a croud!
CUSTARD: The filling is uncooked custard poured over an unbaked bottom crust, without a top one. Both are baked together.
The Classic Pumpkin and Reed's Deep Dish Orange Pecan Pies are great examples of custard pie recipes.
MERINGUE: are simply cream or chiffon pies covered with meringue.
Our Luscious Lemon Meringue Pie and Key Lime Tart are classic recipe examples.
COBBLERS, CRISPS, ETC: First cousins of pies, all have fruit fillings and are baked in either shallow or deep dishes with top crusts only.
The Balsamic Strawberries Cobbler Recipe shouldn't be missed!
MAIN DISH: Main-dish pie options include quiches with egg, vergetable and meat fillings.
The Savory Quiche Tart with a Whole Wheat and Cheese Crust Recipe makes a perfect dinner meal.
