“Pie to Cupcake: Time’s Up”

Wednesday, 17 November 2010 | by Pat's Picks

The New York Times issues a warning this morning that I quite agree with—“Pie to Cupcake: Time’s Up” is the headline. The accompanying article is about that bi-coastal pie renaissance happening in this country, with New York and San Francisco serving as hubs. An these aren’t just your run-of-the-mill, out-of-the-can pies. These are things like an Apple Green-Chili Pie With Cheddar Crust and Walnut Streusel or “a monstrosity called the cherpumple: three pies (cherry, pumpkin, apple) baked inside three cake layers, all terrifyingly stacked together with cream cheese frosting.” Take that cupcakes.

And if you’re now feeling inspired, the Las Vegas Review-Journal has a good piece on working up the nerve to make your own pie crust.

Recipe:  Apple Green-Chili Pie With Cheddar Crust and Walnut Streusel

Recipe: Rye Pecan Pie

Recipe: Butter Pie