Pies? YES PLEASE! 

Lately, pies have been springing up from everywhere. Everywhere you look, there is a new type of pie and pie recipe. So we thought, let's try out some of the best pies and here we have the recipes for you!

Key Lime Pie

Ingredients- 

• 1 cup graham cracker crumbs
• 3 tablespoons white sugar
• 5 tablespoons butter, melted
• 3 eggs
• ½ cup key lime juice
• 1 (14 ounce) can sweetened condensed milk
• 1 pinch salt
• 1 pinch cream of tartar
• 1 cup heavy whipping cream
• 1 lime, sliced

Method -

1. Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
2. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
3. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
4. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Indian Potato Pie

Ingredients

• 700g potato , sliced
• 400g sweet potato , sliced
• 1 onion , chopped
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 2 garlic cloves , crushed
• 1 red chilli , finely chopped
• 1 thumb-size piece ginger , grated
• 1 tsp each ground cumin, coriander and garam masala
• pinch dried chilli flakes
• 200g frozen pea
• juice 1 lemon , plus extra wedges to serve
• small bunch coriander , chopped
• 25g butter , melted
• 275g pack filo pastry
• ½ tsp poppy seeds

Instructions

1. Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really
2. Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. 
3. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.
4. Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang. 
5. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.
6. Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. 

Serve either hot or at room temperature with lemon wedges.