‘Any time of the day is a good time for pie’ – Fabienne, Bruce Willis’ squeeze in Pulp Fiction, had good taste in men and food it seems.
But before you reach for the ketchup bottle, let me clarify that we’re talking about sweet pies here.
That’s rightrich, crumbly pastry filled with delectable fruits, nuts or chocolate.
And with the plethora of American diners opening in Brisbane, we were spoilt for choice when picking the best dessert pies around.
While not my cup of tea (bananas = gag), people seem to love banoffee pie and Emily’s Sweet Treats in Clayfield does one of the best. Fresh banana puree is topped with caramel cream, all encased in a chocolate pastry case.
Pies a la Mode are baked onsite at Nantucket Kitchen and served with a scoop of vanilla bean ice cream. Choose from apple, cherry, or blueberry to get your fruit kick for the day.
Our favourite chocoholic dealers, Dello Mano, have created a chocolate pie using their luxury brownie as a crust and filling it with chocolate ganache. Be still, my beating heart…just in time for Valentine’s Day.
The team at Carolina Kitchen would be welcome at any Thanksgiving meal with their spiced pumpkin pie although we usually leave so full we have to take it home in a doggy bag!
Or, for the more adventurous, try the decadent sweet yam pie from Buffalo Bar, with candied pecan custard.
Peanut Butter Pie
Say what? Yes, you heard right, Southside Diner have a chocolate peanut butter pie served with ice cream and chocolate fudge sauce. If you really want to push the boat out, try it with their peanut butter shake.
Newcomers to Southbank’s restaurant scene, Bourbon Street make their mark with a deliciously sticky Louisiana pecan pie served with double cream.
Or perhaps you feel like whipping up a Granny-style pie at home? We have a great recipe for you to try, and even get fancy with some lattice work to really show off to your friends.
Toffee Apple Pecan Pie Recipe
4 Granny Smith apples, peeled and chopped
2 tbsp butter
2 tbsp cream
¼ cup dark brown sugar
¼ cup caster sugar
½ tsp cinnamon
½ tsp salt
1/8 tsp nutmeg
2 tbsp cornflour
½ cup pecans, chopped
1 portion sweet pastry dough (https://projectpastry.wordpress.com/2013/08/11/pate-sucree/)
Create the caramel by melting together the butter and sugar in a saucepan over a low heat, then adding the cream.
In a separate bowl, combine the apples, flour, spices and salt.
Pour the apple mix into the caramel and cook over a low heat for 5-7 minutes until the apples soften. Mix through the pecans towards the end.
Roll out your pastry and line a deep pie dish. Refrigerate for 20 minutes, then prick along the base with a fork.
Pour the apple filling into the pie base.
To create the lattice finish, roll out the leftover pastry and use a sharp knife to cut strips. Place them across the pie and push down the edges. Brush with eggwash.
Bake at 180 degrees for 40 minutes or until golden and bubbling.
Image credit: Jessie Monds