Pie reminds me of being little; it reminds me of family and friends; and it reminds me of my coworkers in Dublin who started The Pie Club (a group of men who drank together and made a delightfully offensive calendar with a different pie for each month). [I anticipate that The Club will be disappointed by the absence of savory pies. I’m American, boys.] In fact, I love my friend Michelle so much that her nickname has evolved over the years to become “Shellsy pies.” Here are some of my favorite pie recipes. Enjoy, and if it’s not too hot where you are (it’s 90 degrees in Seattle!), then bake away and share with friends. xo-m
Rhubarb pie with orange zest
Perfect late-summer pie
Blackberry pie with apples & ginger
As American as...
Nom nom nom
This cherry cobbler, though not technically a pie, looked too delicious to leave out
Apple & cranberry pie
Lemon pie
More of a tart than a pie but probably just as delicious
Pear pie
Rhubarb pie with orange zest
Apple pie
Mousse pie
Cherry cobbler
Wild blueberry tartlet
Apple & cranberry pie
Blueberry pie
Shaker lemon pie
Pear pie
Blackberry pie with apples & ginger
joie de vivre! 
Dear Molly,
Congrats on the blog and great to see a bit of North American Lattice Expansion going on. Just so our American friends don’t get too confused by your inclusion of a few non-pies, please see below our, as yet, unpublished work.
Extracts from “Geneology of Pie”
Quiche: French cousin of the Egg Pie, but most certainly not a Pie, having withdrawn from the European Union of Pies following the French Revolution.
Pastie: The Pie’s Celtic cousin, the pastie, is often mistaken for a Pie. However, unlike the quiche, which is not a Pie on historic political grounds, the pastie followed a distinct evolutionary line and traces a common ancestry with the calzone (the Italian folded “pizza”).
“En croute”: Known also in less salubrious parts of the world as the “lattice” (though not to be mistaken with a genuine lattice-topped Pie), the en-croute is merely a bastardised version of the Pastie, only fancier looking. There exists in the far North of England, a relative known as the “slice” which is merely a lazy version of the en-croute or lattice, having no criss-cross pattern.
Vol au vent: This insidious little shit has never been a Pie. It’s not even French. How dare it!
Flan: A very distant relation to the dessert Pies, the Flan both lost its top and its bottom was transformed over time to the spongiform base we see today.
Jam tart: A tiny pastry-based entity invented in order to use up scraps of pastry and over-stewed fruit. People mistake it for a pie owing to its similar dimensions to a Mince Pie.
Sausage Roll: Invested as a joke by the English aristocracy in the Elizabethan times, the sausage roll was a method of masking “lips and ear-lobes” (a generic term meaning the inedible parts of the pig / cow/ duck / horse) when feeding the local poor on alms-giving days.
Beef Wellington: This pastry-encased fillet steak is what the Elizabethan aristocracy themselves ate in a vain attempt to con the poor into thinking the rich were eating the same as them, on the days when the sausage rolls were handed out.
Crumble: A rogue genetic strand evolved from the fruit Pie, the crumble first followed the open top fruit Pies and then modified itself to become a separate genus as it took on the distinctive crumbed topping.
Pudding: Like the Pastie, the Pudding has a separate evolution to the Pie. The casing of a pudding contains suet and requires steaming rather than baking.
Casserole: A very, very, very, very, very, very (times 10 to the power of 2000) distant ancestor of the Pot Pie. Comparing a casserole to a Pie is like comparing a slug that has just crawled out of some primordial ooze to Einstein.