Homemade dessert is no pie in the sky
Primer helps make this favourite sweet (or savoury) treat
Pie has become pretty much synonymous with Thanksgiving.
At least that’s the case for Jenell Parsons, the owner of The Pie Hole in Vancouver. And, according to Parsons, the sweet or savoury baked goods are the main attractions of said holiday meals.
“We like to believe that it is the star of the meal and everyone patiently gets through the turkey, stuffing and sides just to be rewarded with pie,” Parsons says.
At her shops, Parsons bakes up a full menu of flavours, including those that are particularly well-suited for the festive season. Yes, even the savoury ones.
“While there are classic savoury pies, most people don’t always associate savoury when they hear the word pie. The mind goes straight to dessert,” Parsons says.
But Parsons assures skeptics that a well-made pie — whether featuring meaty morsels or vegetarian delights — can be the perfect alternative to a multi-dish supper.
Parsons admits that the expansive, ever-changing offerings at The Pie Hole, which include everything from cheeseburger to fullon turkey dinner, are a constant source of surprise for many diners.
But one of the most consistent crowd pleasers on the savoury pie list, according to Parsons, also happens to be one of the most classic.
“You can never go wrong with a classic chicken pot pie,” she says. “It is familiar and comforting, especially in the cooler weather and as we get into the rainy season.”
If you happen to pick a savoury pie as the main dish, Parsons suggests either going green with the extra add-ons — or embracing the seasonal bounty to the fullest extent and adding all the fixings.
“For a regular dinner I love to pair a savoury pie with a nice salad,” she says. “Pie can be quite filling with all the flaky buttery pastry and thick, stew-like fillings, so a salad is a great accompaniment to cut some of the richness. But, for Thanksgiving, you can offer up all the traditional sides like mashed potatoes and gravy, stuffing, cranberry sauce, brussels sprouts and candied yams.”
Despite the offerings of savoury flavours, dessert pies undoubtedly will be the most prevalent on tables this festive season. And for the sweeter side of things, Parsons recommends doubling up to ensure all tastes are met at the table.
“For Thanksgiving, it is very common for our customers to pick two pies, so there is something for everyone,” she says. “Pumpkin pie and apple pie are definitely the top sellers, and we are doing both in a vegan version this year, too.”
As for tips for perfectly baking a pie at home, Parsons says it all comes down to the plate.
“The big, deep ceramic pie plates are tricky. You will most likely have to cover the top with foil once the top is a perfect golden colour and keep baking to make sure the bottom is thoroughly cooked,” she says. “Clear glass is great because you can actually see the bottom and therefore, the doneness. And metal pie plates, my favourite, conduct the heat best and help give a nice crisp bottom.”
And, for fruit pies, Parsons suggests keeping an eye out for the boiling point. “Make sure that the filling is boiling and appears gooey. If you tilt the pie and juices flow out, there is a good chance you will have a soggy bottom and should continue baking,” she says.