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Nov 12, 2006 10:22 PM

Unusual pies?

I was never much of a pie baker or eater, mainly because I find traditional pies - apple, blueberry, pecan, etc. - boring.

Any creative bakers out there with unusual pie recipes? Single-crust, double-crust, tart, deep-dish, fruit, nut, cream - it's all good.

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      1. That sounds fabulous! Would you be willing to share the recipe?

      2. my ex-girlfreind's mom made an amazing single crust pear pie with ground almonds in the crust(all butter). It was really exceptional, but sadly I don't have a recipe.

        2 Replies
        1. re: ghbrooklyn

          try using a recipe for apple pie, just sub sliced pears. It works well; the pears supply a subtle perfume and texture difference that is enchanting. Any variety works well-I've sued Bartletts, but Buerre d'Anjou are more aromatic and should be in season soon. Comice would work but are extra juicy so use a bit more thickening agent in the sugar-flour-cinnamon dredge mix. Add ground toasted nuts of choice to the crust--try hazelnut--and a T or two of either walnut oil or toasted walnut grape seed oil (Cuisine Perel brand)for another subtle flavor enhancer.

          1. re: toodie jane

            thank you - will definately try the addition of walnut oil.

        2. I have posted a sour cream apple pie with strusel topping in the past. If you cannot find it I can re-post. It is best served chilled.

          3 Replies
          1. re: Candy

            Candy, much appreciated if you can post it. TIA.

          2. My Uncle makes cream & sugar pie and it's pretty tasty. Single crust.

            Incidentally, one way to liven up a pecan pie is to sub maple syrup for the corn syrup.

            Also, have you ever tried green tomato pie? Green as in, let's use up those tomatoes that set but didn't have a chance to ripen. I think JoC has a recipe. I haven't made it, believe it's a double crusted dessert pie.

            Also, have seen a sweet/savory tart that's made with Swiss Chard, pine nuts, lemon peel, raisins, and some other stuff. Double crust. Not bad.

            12 Replies
            1. re: Louise

              I've seen and made a savoury green tomato pie - more of a tart, really - but not a sweet one. Interesting...

              1. re: piccola

                Green tomato-raspberry cobbler with brown sugar biscuit topping is awesome. And what about a bean pie?

                1. re: Procrastibaker

                  Love bean pie. I actually don't consider that unusual, since it's fairly easy to find around here.

                  But the tomato-raspberry combo - that's another story...

                  1. re: piccola

                    Is bean pie Southern? I lived in TN for 5 years and never came across it, but then had it when I lived in Wisconsin. I think the man who made it was from the South, but I can't remember...

                    1. re: Procrastibaker

                      I live in the SF Bay Area. "Your Local Black Muslim Bakery" is famous for bean pie. They taste very much like pumpkin pie.

                      Personally, I want the raspberry-green tomato recipe.
                      Procrastibaker, hope you'll ante up.

                      1. re: Louise

                        I'll post the recipe when I get home this evening. That's funny about the bean pie-- I grew up in Baltimore but never had bean pie. The ones I've had are kind of brownish and taste more like a sweet-potato pie-- not as spiced as a pumpkin pie.

                        1. re: Procrastibaker

                          Interesting, I didn't realize there was a distinction between pumpkin and sweet potato pie. Clearly they would respond well to similar treatments, but it sounds like there is a difference in seasoning. Incidentally, I wonder how mashed chestnut would work, being a mild, sweet, starchy base?

                          FWIW, my (Ohio) family's traditional pumpkin pie includes vanilla. I don't remember how much, but it's more than you would think, perhaps 2 T for two pies. It is not immediately identifiable as such, but rounds the flavor out nicely. I've also had pumpkin pie with brandy added to the filling, which contributed the same effect.

                          1. re: Louise

                            The sweet potato pie I make is only really seasoned with caramel, if I recall correctly. But I'm sure there are spicier variations. Vanilla in pumpkin pie sounds nummy. I will have to try it.

                        2. re: Louise

                          Here it is!
                          Green Tomato and Raspberry Cobbler

                          Pre-heat oven to 350

                          3 c. raspberries (I think any tart berry could sub.)
                          tossed with
                          1 T. flour

                          6 c. chopped green tomatoes
                          boiled for 4 minutes with
                          1 c. sugar
                          1/4 c. water

                          For topping:
                          in lg. bowl mix:
                          1 c. flour
                          1/3 c. sugar
                          1/2 t. bkg powder
                          1/2 t. bkg soda
                          cut in:
                          1/4 c. chilled butter
                          blend until it resembles a coarse meal then add
                          1/2 c. buttermilk (or 1/2 c. milk with a dash of white vinegar)

                          To assemble:
                          -gently combine tomatoes and raspberries and place in a baking dish (8x8 square or a pie plate)
                          -drop topping on by spoonfulls and gently spread with back of spoon to cover as much of the filling as possible

                          bake 50 min.

                          Let me know how you like it!

                        3. re: Procrastibaker

                          Pretty ubiquitous in the Baltimore area, from what I've seen, but I've never seen it anywhere else.

                  2. re: Louise

                    I've done green tomato pies frequenetly at the end of tomato season. You can use any apple pie recipe, just subbing the sliced green tomatoes. I throw in a good handful of raisins, even though I don't ususally like them. They offset the tomatoes suprisingly well.

                    1. re: rockycat

                      How do you change the sugar content?