Eat pie for every meal: Short rib for dinner and apple for dessert

Pie in the morning, pie in the evening, pie at suppertime!
/ Source: TODAY
By Angie Mar

Our editors have independently selected the items featured in this article because we think they’re worth knowing about. Shop TODAY has affiliate relationships so we may get a small share of the revenue if you buy something through our links.

Chef Angie Mar of The Beatrice Inn in New York City is dropping into to the TODAY studios to share a few of her favorite sweet and savory pie recipes from her new cookbook, "Butcher and Beast: Mastering the Art of Meat: A Cookbook," short rib and apple pie with sage.

Beef Short-Rib Pie

Savory pies are near and dear to my heart, reminding me of trips to London with my mother, who would let me eat pasties while we walked the old streets in between church and museum visits. At the time, I didn't know anything about beef suet crust, of course — I just knew British meat pies were the best thing I'd ever had the pleasure of eating. Now, I like to make this version on very cold nights, when it feels exceptionally rich and comforting.

When I was growing up, my family made apple pie and, without fail, my mother would melt a piece of American cheese over the top before serving it à la mode. As strange as it sounds, I loved the interplay of the sweet-tart-molten-frozen elements, and it inspires me to this day.

If you like those pleasant pie recipes, you should also try these:

Quinn Daly's Chicken Pot Pies

Shop TODAY takes care to recommend our favorite items chosen by trusted experts and editors, as well as inform our readers of great deals, customer favorites, and newsworthy products from around the web. For more on our process, click here.