Seasonal pies, and when you should make them, all in one not-very-handy infographic. With recipes!
Here at GJAW we highly recommend you use your own recipe, preferably from a cookbook or website that doesn't have the words 'Light' or 'Paleo' or some similar bullshit. If you're not sure just ask me and I'll hook you up with something from one of my books or the recipe box.*
Pro tip: start your search at Cooks Illustrated. They don't compromise flavor for expediency, but they do make an effort to streamline or simplify the process where possible. It's an excellent benchmark for good to great, depending on how well you execute. If their recipes seem like a lot of work (and some are, admittedly, a pain in the ass), then try something that suits your commitment level. You will not be disappointed.
Use large washers (washed and dried) for pie weights, and for the love of all that is holy make the crust with butter like a proper American. I don't believe in Jesus Christ but I will invoke his name if I see pie crust made with shortening.
Thanks for reading.
* An actual thing, which my grandfather made in the 1960s(?). My mom gave it to me.
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