Is there anyone who doesn’t love the smell of homemade freshly baked pie? That’s right, everyone loves it! That’s why this traditional dish deserves a special day to celebrate it! In today’s article, we’ll tell you more about National Pie Day and give you some delicious recipes to try making at home and delight friends and family!
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When did National Pie Day start?
On January 23 every year, all Americans have a great excuse to bake and eat delicious pies. National Pie Day is celebrated on this day. The holiday dates back to the mid-1970s when teacher and nuclear engineer Charlie Papazian declared his birthday National Pie Day. In 1986, the American Pie Council, an organization dedicated to preserving the American pie-making tradition, decided to introduce this holiday. In fact, the first pies are believed to have appeared around 9500 BC, made by the Romans and Greeks. Originally, these were meat pies with rich and delicious filling. Later, people began to add fish, chicken, vegetables and spices, making the pie better and tastier. Sweet pies only appeared at the end of the 19th century.
2 Easy and delicious pie recipes
We’ve decided to share with you 2 delicious and easy pie recipes to make at home to celebrate National Pie Day. Roll up your sleeves and get ready to cook, because now is not the time for low-calorie diets at all! A flavorful warm pie is waiting for you to bake it in the oven and share it with your loved ones!
Chicken and mushroom pie
We offer you a very tasty recipe for pie made with homemade dough and cottage cheese. The filling is chicken and mushrooms with béchamel sauce – extremely juicy and delicious.
For the dough:
- 1 1/4 cups (160) g flour
- 125 g butter
- 125 g cottage cheese
- ½ tsp salt
- 2 tbsp cold water
For the filling:
- 1.10 pounds (500 g) chicken fillet
- 3/4 cups (150 g) mushrooms
- 1 large onion
- 2 tbsp vegetable oil
- 50-80 g hard cheese of choice
- salt and ground black pepper to taste
For the béchamel sauce:
- 1 cup (240 ml) milk
- 50 g butter
- ½ tsp nutmeg
- 5 tablespoons (45 g) flour
- ½ tsp salt
- 1 egg
- Start by preparing the dough. Mix the butter, water, flour and salt in a bowl until smooth and add the cottage cheese. Knead a soft dough, wrap it in cling film and refrigerate for 1 hour.
- Proceed to the preparation of the filling. Boil the chicken in a saucepan with 1 l of water and salt. Cook for about 20 min. Then take it out, drain it, wait for it to cool and tear it into small pieces by hand.
- Chop the onion finely. Wash and cut the mushrooms into thin slices. Fry the onions in a frying pan with vegetable oil until transparent. Add the mushrooms. Cook for another 5 minutes. Finally, add the chicken, season with salt and pepper and cook for another 2 minutes. Remove the filling to a suitable container and add the hard cheese (grated).
- Prepare the béchamel sauce. Melt the butter over low heat in a saucepan. Add the flour and mix well. Add the milk, salt and nutmeg and keep stirring until the mixture thickens (3-5 minutes). Leave to cool.
- Remove the dough from the refrigerator. Divide it into 2 parts and roll each of them thinly. Take one and put it in a pre-greased baking tray. With a fork poke a few holes.
- Place the filling on top of the dough, then the béchamel sauce.
- Top with thin cross strips of the other part of the dough. Trim the excess dough from the sides of the tin.
- Brush the top with lightly beaten egg. Bake the pie for 45 minutes at 356 °F (180 °C) in the oven.
Ready for a crunchy, crumbly base? This pie has a very juicy, sweet filling with a slight tartness. On top is an even crispier crust dusted with powdered sugar. Simply delicious! What’s more, it melts in your mouth! Here’s how to make it quick and easy!
- 2 1/2 cups (350g) flour
- pinch of salt
- 200 g cold butter
- 2 tablespoons granulated sugar
- 3 tablespoons ice water
- 6 cups (about 1 kg) cherries
- 1 cup (200 g) sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla sugar
- Sift the flour into a bowl, add a pinch of salt, 2 tablespoons of sugar and mix well.
- Take the cold butter out of the fridge and cut it into small cubes, add it to the flour and stir until crumbs form.
- Gradually add the cold water and roll the dough into a ball. Then cut it in half and wrap each half in plastic wrap and place them in the fridge for 1 hour (or in the freezer for 20 minutes).
- Use this time to prepare the filling. Wash the cherries and pit them. Place them in a large bowl and sprinkle 1 cup of the sugar over them, and add the lemon juice. Let the excess juice run off.
- Remove the dough from the fridge and let it warm up a bit. On a lightly floured surface, roll out a large circle of one half of the dough and transfer it to a baking tray, pricking it in several places with a fork.
- Drain the excess juice from the cherries and add cornstarch to them. Mix well and spread evenly over the dough.
- Roll out the other half of the dough and cut strips from it. Arrange them crosswise over the filling. Sprinkle the vanilla sugar over the cake.
- Bake in a 400°F (200 °C) oven for about 40-50 minutes. Finally, sprinkle with powdered sugar, if desired.