One of the biggest surprises at last year’s Pie-Off were the number and types of Savory Pies. None of us Pie Commissioners had even considered people might be interested in making savory pies. We ended up creating the savory pie category on the fly at the event itself.

The Savory Pie category turned out to be a winner, though. So much so, that the 2008 Grand Prize Winner of the Pie-Off in all categories, both savory and sweet, turned out to be for the Savory Tomato Pie submitted by the talented Ms. Tricia Butler.

So, while we all know everyone is clamoring for fruit pies, cream pies, custard pies and other sweet things, savory pies are a wonderful option worth some extra baking on their own.

Standard savory pies are basically just that: pies that instead of sweet fillings contain savory ingredients such as vegetables, meats, cheeses, and yes, even eggs. Well known types include things such as chicken, beef, or turkey pot pie. The British are apt Savory Pie eaters; from steak and kidney, to Beef and Guiness, to Pork Pie, British pies send to be meaty to the core. Yet, there is one British pie I do adore: Curry Pie. Based on the British Indian/Aglo cooking tradition, curry pie adds just a little something extra to the traditional British meat pie.

There are wonderful, and sometimes not-so-wonderful savory pies from other cultures as well.  Seal-Flipper Pie found in Newfoundland, Canada was probably a tradition made more out of necessity than culinary elegance. Caribbean green fig and salt fish pie, is really salt-cod and green bananas all spiced up w/ Scotch Bonnet Peppers and baked with tangy cheddar cheese (hey, don’t knock it until you’ve…). The Italians too, love savory pies, although theirs tend to focus on ricotta, chard, zucchini and all other manner of vegetables.  Even the U.S. has regional savory pies: In Louisiana, one can find Cajun Shrimp and Crab Pies, while Alaska with it’s “I can see Russia from my house” proximity, has created their own fusion Russian/Alaskan Salmon Pirok (pie).

Is Quiche, pie? This question was fiercely debated within the Portland Pie Commission, with one Commissioner saying, “Yes, Quiche is just an egg and cream custard pie,” While another said, “No! Quiche is Quiche!” A compromise of sorts was reached. Yes, the Pie Commission agrees that quiche is savory pie, but we hereby refer to it, not as quiche, but as FREEDOM PIE at the Portland Pie-Off.  You’ve been warned.

There are however, lesser known, but no less wonderful savory pies. These can be a delight to make and a delight to eat. Examples include:

• Spinach Pie with Feta
• Caramelized Onion Pie with Bacon
• Vegetarian Sausage and Vegetable pie
• Ratatouille Pie
• Italian Sausage Pie (like a pizza pie, get it? Pizza Pie!)
• Cheeseburger Pie
• Enchilada Pie

The list goes on and on…

Can’t wait to see what Savory Pies you all come up with this year!

See you at the Pie-Off on August 16th