What a day for pie

I do just adore comfort food and sometimes this can only be found in the simple pleasure of a freshly baked savoury pie.

I have created a new board on my Pinterest called ‘Vintage Savoury Pie’ which I hope will provide you all with some inspiration for your own creature comfort pie-making and remind you of some favourites to get you in the mood.

Pie is whatever you want it to be, whatever taste you desire and whatever way you want to eat it – fork, spoon, hand (daring and messy, and not quite work corporate-do etiquette). The choice is entirely yours.

And when it comes to pastry, I’m in 2 minds. I love puff pastry for many pies and there is an argument the bought stuff is just as good as the homemade. It’s flaky, noisy and makes the best sound when you push through the pastry lid with your fork. On the other hand, a homemade shortcrust is something else altogether. That solid crunch of pastry, speckled with flavours of butter and rock salt. It is really all dependent on the pie filling at hand.

But it is the actual pie as a whole that offers something different to any other comfort-giving culinary delight. It has that hidden inner space of filling that when the pastry lid is on, it’s almost like a mystery.

It’s all about the PIE and it’s my favourite winter delight.

So enjoy the board and let me know if you have a favourite pie to share (but i understand if it is a secret, sometimes it’s better that way)

Happy pie eating…



Key Lime Pie – my favourite way

I often muse over whether I would be a person who took a lot of photos of my food – the general opinion is everyone posts too many food photos in this technical age, so to buck the trend descriptive words should do all the action and let imagination take over.

Let’s face it; a lasagne recipe followed by ten people will result in inevitably ten different looking lasagnes. If we really appreciate good food then it is the taste that matters in the end not the aesthetic character.

However, I have dismissed this image ban for the time being and hope you enjoy the look of my Key Lime Pie. This was a mix of recipes to suit my own taste more than anything. I strongly believe that if a recipe is found to be better than another, but that recipe doesn’t have the desired outcome, then practice makes perfect and a combination of key instructions can result in an even better end product.

Essentially this dish is lime-based in practice (as if the title wasn’t a giveaway), but this one amps up the citrus factor with the zest of 3 limes and juice of 4. If you like it less strong, then use less.

What to do:
Crush 200g of chosen biscuit (ginger snaps work very well but the digestive is the norm), melt 100g of butter then mix into the crumb mixture.

Press into a spring form dish (we all have one lurking in the back of the cupboard) and bake in oven at 180 degrees for 10min.

Once cooked, take out and let cool.

Whisk 3 egg yolks, 397ml of sweetened condensed milk and the lime zest and juice, until well mixed.

Separately whisk the egg whites until smooth peaks form and fold into the zest mixture.

Pour into the biscuit base and pop in oven for approx. 25min until cooked – it might rise and become puffy but who cares, one you’ve caked it in cream, who’s going to look!

Once the pie is out of oven, let it cool and then refrigerate. I find it easier at this point to remove the pie from the tin as opposed to the more popular approach of letting it cool, removing then refrigerating.

Slice up into a decent size and serve with whipped cream (the canned stuff is perfectly acceptable and I won’t tell anyone)

And primarily enjoy x