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A lot of people consider late summer the best time of year to bake pies, what with all the fresh berries coming on. But to me, pie season is November and December. Just consider how many pieces of pie you’re going eat in the next couple of months. To commemorate the coming crush of pies, here are my five favorites listed in no particular order.

Shepherd’s Pie: Meat, vegetables, and gravy all topped with mashed potatoes. Whoever invented the shepherd’s pie was a genius. A lot of folks make it with ground meat, and that’s great, but a good shepherd’s pie can be add by repurposing leftover venison roast cubed and braised with onions, carrots and corn.

Enchilada Pie: I love enchiladas, but stuffing and rolling them is messy and tedious, so I get my fix by building enchilada pies right in my Dutch oven. It’s really simple: Just use your meat of choice (I like venison burger, but my former boss’s wild turkey version is pretty good, too) with cheese, chilies, onions, and corn all layered between a half-dozen or so flour tortillas. While you’re building it, pour in plenty of enchilada sauce (I prefer the green version), top with more cheese and bake for 30 to 40 minutes until it’s heated through. If you need a more detailed recipe, this one is pretty good. Just substitute cooked burger or turkey for the canned chicken.

Pot Pie: Since my days as a latchkey kid (not that our door was ever really locked), I have loved potpies. Back then it was Banquet, before I graduated to Marie Calendar’s in college. Now I make my own. Here’s a recipe.

Hand Pie (a.k.a. Cornish pasty): Folks from Wisconsin, Pennsylvania, and the Upper Peninsula of Michigan are well familiar with the pasty (or “pasty” depending on where you live). These savory hand pies were brought to the states by miners from England, though there are variations from eastern Europe as well known as bierocks, runsas, or simply cabbage burgers.

Key Lime Pie: You didn’t think it was going to be all meat pies did you? That would just be ridiculous.