Pies Pies & More Pies

One of my favorite holiday foods growing up was pie. There are so many different types of pies for whatever one desires. Thanksgiving is all about the desserts, and at my household, we had them all.  We always have pumpkin, apple, and pecan pie to ravish from. And we never forgot the homemade whipped cream and vanilla ice cream.

Over the years, I learned it doesn’t have to be sweet to make a great pie. Some perfect expectations include chicken pot pie and shepard’s pie.

When people think of a pie, they think of Marie Callender’s or some fancy dish only professional bakers can make. THAT IS NOT THE CASE. It just takes some time, effort, love, and loads of butter.

At my house, I am the baker and chef for all the holidays. I spend days preparing the menu and then putting it all together. Every year, I make an apple pie for turkey day. It looks imitating, but with help from my Uncle, I have close to mastered latticework for the crust.

The first thing I do is scourer Pinterest and the deep ends of the Internet to find a recipe I like with decent reviews. Then after making it exactly, I will venture off and tweak it.

Classic Warm Apple Pie (Can be made year round not just on Thanksgiving!)


Inspiration: Martha Stewart

Who doesn’t look up to Martha for all cooking aspirations? Well, she sure makes a simple easy to follow pie crust.

Pie Crust


  • 2 1/2 cups of flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon sea salt
  • 2 sticks chilled unsalted butter (Cut into pieces)
  1. Mix all dry ingredients
  2. Cut in butter
  3. Using a Kitchen Aid, mix everything until its crumbly and dough like
  4. Add in a couple of tablespoons of ice water and work into the dough with your hands
  5. Cut dough in half. Flatten into disks. Then put in the fridge for at LEAST 1 hour
  6. After chilled roll out one disk to lay out onto the floured pie dish
  7. Roll out the additional dish of dough and cut into 1-inch strips for latticework

Apple Filling!


Soft, juicy, caramelized apple slices are heaven.

First and foremost. Apple choice. Granny Smith. NO EXCEPTIONS.

  • 8-10 Granny Smith apples (As many as it takes to fill pie crust)
  • 1/2 unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 granulated sugar
  • 1/2 brown sugar
  • A couple of tsp of vanilla extract
  • A couple of tsp of freshly squeezed lemon juice
  • Cinnamon to sprinkle for taste
  1. Preheat oven to 350 degrees
  2. Combine melted butter with flour, water, and both sugars
  3. Heat until they all combine to form a paste
  4. Wash, core, peel, and slice apples
  5. Coat apples with vanilla extract & lemon juice
  6. Dust them with cinnamon
  7. Put all apples on top of the bottom layer of pie crust in the dish
  8. Pour sugar mixture on top of apples, mix lightly
  9. Cover apples with lattice work
  10. Coat top of pie crust with quick egg wash
  11. Pop in the oven for about 40 minutes or until apples are soft and crust is golden
  12. Serve warm with vanilla ice cream or créme fraiche

One always needs to balance out sweet with some savory. During my winter break, I was craving comfy food! It was also freezing out, so I searched and searched until I found what my heart desired…. Chicken Pot Pie! This dish sounds intimidating but surprisingly was not complicated at all. It does seem like a bunch of ingredients, but if you go to Trader Joes you can find everything there for a bargain.

Chicken Pot Pie


Pie Crust

Use recipe from above! Instead of latticework steps just roll out the 2nd disk to cover the top of the filling.

Chicken Pot Pie Filling

  • 1/4 cup of butter
  • 1/3 chopped white or yellow onion
  • 2-3 medium carrots (peeled/chopped)
  • 1-2 stalks of celery (chopped)
  • 3 cloves of garlic (peeled/minced)
  • 1/3 cup flour
  • A couple sprigs of fresh thyme
  • About a tablespoon of fresh parsley chopped
  • 1 teaspoon salt more to taste
  • 1/2 teaspoon
  • 1/2 teaspoon dried thyme
  • 1 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 3-4 chicken breast cooked and cubed
  • 1 cup frozen peas
  1. Preheat oven to 400 degrees
  2. Season chicken with salt and pepper
  3. In a nonstick frying pan, put some olive oil in a pan and place chicken
  4. Cook chicken on both sides until no longer pink
  5. Cube up chicken and set aside
  6. Heat butter in a pan and add onions, celery, carrots, and garlic
  7. Cook until onions are sweating and other veggies are tender
  8. Whisk in flour, salt, pepper, herbs, broth, and heavy cream
  9. Keep whisking until there is no lumps on medium-low heat for around 10 min
  10. Stir in cooked chicken and frozen peas
  11. Remove from heat
  12. Get pie crust all ready in dish
  13. Fill pie with filling
  14. Cover filling with 2nd pie crust and make 4 slits as a design
  15. Seal edges and use a fork to press all around for crimping
  16. Brush with egg wash to achieve golden brown perfection
  17. Bake for 45 minutes or until golden brown
  18. Cool for 10 minutes
  19. Serve warm with mashed potatoes

You can make this ahead of time and freeze for a later date. After writing these I think I’m in the mood for some pie! I better get going on the dough.


Pie Crust

Apple Pie Filling

Chicken Pot Pie

Apple Pie counts as a serving of fruit.


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