Page 301 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

got a homemade piecrust in the oven and a semi-

picked-apart turkey carcass in the fridge, you’ve

got the makings of one of the best one-dish

dinners in history.
Instead of giving you the standards here, I’m

going to give you my own take on the world of

savory pie. On a recent trip to England, during

which my husband, Ray, and I undertook a pie

crawl, I took to heart the variety and depth of
flavor that can be found in a single concept. Pie in

England has always been varied. In the early

days, there really was no choice in the matter:

Leftovers, scraps from all manner of meals, were

commingled into one pie shell and baked to
oblivion, the results of which were rarely edible.

But you can take that concept, of a tasty shell just

waiting for a filling, and run with it. I now have!