Autumn suits the pie: Pie recipes with tomato, cabbage, and chanterelles

As the bounty of late summer and autumn arrives, the season offers a perfect opportunity to incorporate fresh produce into savory pies. Kärt Larionov, the owner and cook at the Krug café in Viru-Jaagupi, Estonia, champions the use of seasonal ingredients, sharing her culinary inspiration.

Larionov emphasizes that a wide array of vegetables can elevate a simple pie. Tomatoes, zucchini, cabbage, chanterelle mushrooms, onions, and garlic are all presented as excellent choices for pie fillings. This approach not only utilizes peak-season flavors but also transforms readily available produce into comforting dishes.

The versatility of pies allows for creative combinations, making them a suitable vehicle for both hearty and lighter autumn harvests. Larionov's recipes encourage home cooks to explore the delicious possibilities of seasonal baking, celebrating the flavors of Estonia.