Pies, Cobblers and Tarts

A pie contains baked pastry dough lined filled with a fruit, vegetable, meat or pudding filling and topped with a pastry crust. A pie is usually served and/ or baked in a round pie tin and doesn’t necessarily have to have a pastry top. The pie filling determines whether or not the pie is a dessert or an entrée. Examples of pies and fillings that could be eaten as entrees are:

• Chicken Pot Pie
• Mince Meat
• Quiche
• Vegetable pie
• Bacon and Egg
• Pork pie

Examples of pies and fillings that are served as desserts are:

• Apple pie
• Key lime pie
• Peach pie
• Strawberry pie
• Sweet potato pie
• Bean pie
• Chocolate pudding pie

Dessert pies, especially the ones filled with fruit can be served a la mode. Dessert pies are served very often at events because they can be sliced into individual portions and filled with a variety of items to suit the preferences of the client and their guests.
Cobblers are very similar to pies but lack a bottom crust. Cobblers are also usually served a la mode but are less likely to be served at an event because it is hard to divide them into equal pieces. Common cobblers include:

• Peach
• Blueberry
• Apple
• Cherry

A tart is a small sweet dessert pie filled with cooked fruit either diced or whole usually made without a pie crust. The tart itself sits in pastry dough and is usually baked. Common tarts include:

• Mixed fruit
• Plum
• Cherry
• Blueberry and Raspberry

Some tarts can be filled with cream on the bottom layer and then fruit on the top. Tarts are usually small and meant to be served in individual portions. They can however, be made larger and then cut just like a regular pie.

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