Celebrate National Pie Day

National Pie Day on December 1st celebrates one of America's favorite desserts. This sweet holiday happens twice a year, with another celebration on January 23rd. 

From fruit pies to meat pies, the day celebrates all types of this classic dish. Here's how to join the celebration!

The December 1st date's origins are unclear, but the January celebration began in 1975 when Charlie Papazian, who later founded the Great American Beer Festival, started it in his Boulder, Colorado classroom. He chose January 23rd because it was his birthday. The American Pie Council, an organization dedicated to preserving the tradition of pies in American culture, began sponsoring the January date in 1986 to mark Crisco's 75th anniversary.

Bake a Pie: There's no better way to mark the day than by baking your own pie. You could make a traditional favorite like apple pie or experiment with something new, like a chocolate cream pie.

Pie Tasting Party: Gather friends and family for a pie-tasting event. Everyone can bring their favorite pie, and you'll have a chance to try different flavors and crusts.

Support Local Bakeries: Many bakeries celebrate National Pie Day by offering discounts or special deals. It's a perfect excuse to treat yourself to a slice of something sweet.

Classic Apple Pie

Ingredients:

Pie Crust:
350g (2 1/2 cups) all-purpose flour
226g (1 cup/2 sticks) unsalted butter, chilled, and cut into cubes
1 tsp salt
6-8 tbsp of cold water

Apple Filling:
6 large apples or 8 medium apples, peeled, cored, and cut into chunks
50g (1/4 cup) granulated white sugar
50g (1/4 cup) light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1 tbsp lemon juice
2 tbsp unsalted butter
2 tbsp cornstarch /corn flour

Instructions:

Apple Filling: 
1. Peel and core the apples, then cut them into ½-inch chunks.
2. In a large mixing bowl, combine the apple chunks with sugar, lemon juice, cinnamon, and salt. Allow this mixture to sit for at least 30 minutes to 1 hour at room temperature, so the apples can release about ½ cup of juice. This step helps prevent the pie crust from becoming soggy when baking.
3. After the resting time, transfer the apples and their juices into a strainer set over a large bowl. Let the mixture drain for 10-15 minutes to extract as much juice as possible.
4. Pour the collected juice into a pot, adding butter. Simmer for 3-4 minutes until the juice thickens or begins to caramelize.
5. Remove from heat and allow it to cool.

Pie Crust: 
1. In a food processor, combine the flour and butter, and pulse a few times until the mixture becomes coarse. Add salt and cold water, continuing to pulse until it begins to come together.

2. Transfer the dough to a clean surface. Pat it into a round shape and divide it in half. Wrap each half in cling film.

3. Refrigerate the dough for at least 30 minutes to 1 hour.

4. After chilling the dough, remove one half from the fridge. Let it sit at room temperature for about 5-10 minutes, or until softened. Transfer it to a floured surface and roll it with a rolling pin into a round shape, about 1/8 inch thick. Roll the dough out to be 1 inch larger than the diameter of the pie pan. If the dough becomes sticky, sprinkle some flour and continue rolling. Once rolled out, transfer it to a 9-inch glass pie pan.

5. Use a fork to poke holes in the base of the dough to help it bake evenly. Set this aside while working on the second half of the dough.

6. Repeat the rolling process with the second dough half. Use a pizza cutter or knife to cut the dough into strips, each about ½ inch wide.

7. Pour the apple filling into the pie crust, then pour the caramel apple sauce on top.

8. Arrange the dough strips on top, leaving about a ½-inch gap between each strip. You can design the top however you like, or follow a lattice pattern (refer to a video for guidance if needed).

9. Seal the edges of the pie by pressing the excess crust together around the sides.

10. Brush the top of the pie with an egg wash and sprinkle with sugar if desired.

11. Bake the pie in a preheated oven at 200°C (390°F) for 50-60 minutes, or until the crust is golden brown. If the crust begins to brown too quickly, cover the top with aluminum foil to prevent burning.

12. Once baked, remove the pie from the oven and allow it to cool slightly. Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Chocolate Cream Pie

Ingredients:

Crust:
25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (sub plain choc cookies/biscuits)
5tbsp/ 60g butter, melted

Filling:
1/4 cup cornflour / cornstarch
2/3 cup sugar
Pinch of salt
2 cups milk, full-fat
1 cup cream (full fat, or sub with milk)
4 egg yolks, beaten
2 tbsp unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
Topping:
1 1/2 cups thickened / heavy cream for whipping + 2 tbsp sugar + 1/2 tsp vanilla extract
Chocolate for shaving

Instructions:

1. Blitz Oreos or crush them in a ziplock bag with a rolling pin until fine crumbs form. Mix with butter, then press into a 23cm/9” pie dish to form the base and sides. Bake for 10 minutes at 180°C/350°F (or 160°C fan). Once baked, press down any puffed-up areas and let it cool.

2. Combine cornflour, sugar, and salt in a medium saucepan. Whisk together, then add milk, cream, and yolks. Whisk until smooth. Heat the mixture over medium-high heat, stirring occasionally. Once it begins to get hot, reduce the heat to medium and whisk constantly until it thickens.

3. When you see bubbles forming, whisk for 45 seconds before removing from heat. Mix in butter, vanilla, and chocolate until smooth. If there are lumps, strain the custard into the crust.

4. Pour the custard into the pie crust and cover it with a round piece of baking paper. Cool at room temperature, then refrigerate for at least 12 hours.

5. Whip cream with sugar and vanilla, then spread it on top of the pie. Use a knife or grater to create chocolate shavings and sprinkle them over the top. Serve! The pie stays fresh for up to 2 days, though the crust may soften slightly by day 3.

Chicken Pot Pie

Ingredients:
approx. 3 cups of shredded cooked chicken
1 medium russet potato, cubed and cooked
1 stick (8 Tbsp) butter
1/2 medium yellow onion, chopped
1/2 cup all purpose (plain) flour
2 cups (or a 15 oz. can) chicken broth/stock
1 cup whole milk
1 tsp seasoned sale**
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried thyme leaf
1 1/2 cups frozen peas and carrots
2 pie crusts (top and bottom)
1 large egg

Instructions:

1. Melt butter in a large pot over medium-high heat.
2. Add onions and cook until soft and translucent, about 3 minutes. Stir in flour and cook for 30 seconds.
3. Gradually stir in chicken broth to prevent lumps. Add milk, seasoned salt, black pepper, garlic powder, and thyme leaf. Stir and bring to a boil.
4. Once thickened, turn off the heat. Mix in chicken, cooked potato, and frozen peas and carrots, stirring gently.
5. Pour the mixture into a 9" pie dish lined with pastry crust. Cover with a second crust and crimp the edges.
6. Prepare an egg wash by mixing 1 large egg with 1 tsp of water. Brush the top of the pie with the egg wash.
7. Bake in a preheated oven at 375°F for 45–60 minutes, or until golden brown.
8. Let the pie rest for 10 minutes before serving.

If you're not in the mood to bake, here are some popular bakeries known for their delicious pies:

Photo Credit: instagram.com/birdsblack/

Four & Twenty Blackbirds in Brooklyn, NY - known for their rich, handmade pies, including flavors like Salted Caramel Apple and Bourbon Pecan.

Grand Central Bakery in Portland, OR - famous for their fruit pies and savory options like chicken pot pie. Their Marionberry Pie is a local favorite.

Bubby's in New York City, NY - a New York classic, Bubby's serves up indulgent pies like Key Lime and Chocolate Cream.

Winston Pies in Los Angeles, CA - they offer handmade, seasonal pies in various flavors, including Southern-inspired classics like pecan and key lime.