Food Editors hear about a lot of "Days" that celebrate certain foods, from National Oatmeal Day (Oct. 29) to Chicken Pot Pie Day (Sept. 23).

There's even a Spam Day the last weekend in April in Hawaii.

I ignore nearly all of these corporate, publicity-driven events except National Pie Day, created by the American Pie Council and tagged as Jan. 23.

I readily admit my prejudice towards pie over, say, Spam. Or cake. I have publicly owned up to my preference for pie, and pecan pie in particular.

But any day pie is the food focus is a good day.

Wednesday is National Pie Day, when everybody is supposed to go out and order a slice at lunch, deliver a slice or a whole pie to a friend or family, or stay home from work and make the kitchen smell good. (Yes, I know that's not likely to happen, but in my universe it sounds like heaven.)

If you're' like me, though and can't celebrate Pie Day tomorrow, aim for this weekend.

I annually set aside the last Saturday in January to indulge.

That's because I know I will be judging the annual Pie Day Contest at The Pie Pantry in downtown Belleville. Local home bakers bring their luscious pies and recipes and at 1 p.m., myself and a couple other food experts sit down and choose the best three. (You can also enjoy a pie buffet from 10 a.m. to 3 p.m.)

Sometimes I start the day by not eating breakfast or lunch. It's easy enough to guess why: While it doesn't seem like a tiny forkful of each pie being judged would be a lot to eat, if there are 20 or more pies, I've just put away at least 20 bites of pie! That's way more than the one slice I might normally eat.

Along with this fine celebration, I enjoy searching for pie recipes you can try at home. I'm usually aiming for something different, maybe a twist on a classic, such as a Black Forest Cream Pie made with Greek yogurt. This year, I focused on fruit pies, including a dried cranberry tart and a Coconut Almond Cream Pie.

I've included some tips and a bit of trivia you can share.

Pie Making Tips

Read the recipe in its entirety before beginning. Make sure you have all of the ingredients and utensils and that you understand all of the directions. Many mistakes have been made skipping steps.

Cold ingredients are essential to making a great pie crust It even helps to have cold bowls and utensils. In addition, be sure to chill the dough for at least an hour before rolling it out. Keeping the shortening cold ensures a nice flaky crust!

Don't overwork or overhandle the dough. Your shortening/butter should be coated with flour mixture, not blended with it. Over-processing causes gluten to form, a substance that toughens the dough. It's even a good idea to have cold hands before handling.

Carefully transfer the dough into your Emile Henry pie dish (the "Official Pie Dish" of the American Pie Council). Fit the dough into the dish (avoid stretching). Trim the dough to 1" inch over hang and tuck it under itself to create a thick rim.

With the index finger on one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust and dish following the natural flute of the Emile Henry pie dish.

To ensure that your bottom crust is finished, bake pie in the lower third of the oven. You may have to cover the edges with foil or a crust protector to avoid overbrowning the edges.

Make sure that all of your ingredients are really fresh. Try making fruit pies when the fruits are in season to ensure a wonderful pie.

FUN FACTS

Nearly one out of five Americans prefer apple pie, followed by pumpkin, pecan, banana cream and cherry.

Pie just isn't for after-dinner dessert. Thirty-five percent of Americans say they've had pies for breakfast. Pies as lunch (66 percent) and midnight snacks (59 percent) also have a popular following.

When asked what dessert Americans would prefer a friend or family member bring to their house for a holiday dinner, pie was the winner with 29 percent, followed by cake (17 percent) and cookies (15 percent) rounding out the top three spots.

Black Forest Cream Pie

Crust:

1/4 cup sugar

1/4 cup melted butter

1 1/2 cups chocolate graham cracker crumbs (about 12 crackers)

Filling:

2 cups whipped topping, thawed

2 cups plain Greek yogurt

30 cherries (about 3/4 pound) pitted and sliced

Chocolate topping:

2 cups whipped topping, thawed

3/4 cup dark chocolate morsels

Preheat oven to 325 degrees.

For the crust: Combine the graham cracker crumbs, melted butter and sugar. Place in a 9-inch pie pan and press down, keeping it as even as possible. Bake 15 minutes. Remove from oven and allow to cool.

For the filling: Thoroughly mix the yogurt and whipped topping.

Gently fold in the sliced cherries so that the cherry juice doesn't stain the filling and turn it pink.

Spoon the filling mixture into the cooled pie crust and spread into an even layer. (When fresh cherries are not available, try a black cherry Greek yogurt for the filling.)

Topping: In a microwave-safe container, mix the whipped topping and dark chocolate morsels. Microwave for about 1 minute, stopping every 15 seconds to stir.

Once the chocolate starts melting into the whipped topping, stir until they are fully combined and look like a glaze.

Set the chocolate topping aside to cool and thicken for about 5 minutes. Then pour the chocolate over the top of the pie and spread it into an even layer. Add the cherries on top.

Store in the refrigerator until ready to eat.

Note: Place the pie in the freezer 15 minutes before serving so it is firm and easier to slice.

-- Wonkywonderful.com

Orange Creamsicle Pies

First Place 2012 Professional Mini Pies, Michele Albano, of Norwalk, Conn.

CRUST:

2 cups flour

1 teaspoon salt

3/4 cup Crisco

5 tablespoons very cold water

Heavy cream to brush on crust

FILLING:

14 ounce can sweetened condensed milk

1 1/2 cups heavy cream

1/2 cup orange juice concentrate

1 1/2 tablespoons orange zest

3 ounces cream cheese

2 teaspoons orange flavoring

Whip cream and orange zest for garnish

Preheat oven to 425 degrees.

Crust: Combine flour and salt. Cut Crisco into flour until the consistency resembles coarse meal. Sprinkle water over flour mixture one tablespoon at a time until dough forms a ball.

Form dough into two disks. Wrap in plastic and chill in refrigerator for at least 1 hour.

Roll out 1 disk to make four 5-inch pies. Brush edges of crusts with cream.

Blind bake the pie shell 15-20 minutes or until golden brown. Let crusts cool.

Filling: In a mixing bowl, beat cream cheese until softened. Add heavy cream, condensed milk, orange juice concentrate and orange zest; mix until filling thickens. Then stir in the orange flavoring.

Pour the pie filling into each pie shell. Spread evenly. Refrigerate pies overnight before serving. Garnish with whip cream and orange zest.

Cherry Cheesecake Pie

Single crust pie crust

FILLING:

2 (16-ounce) cans pitted red tart cherries packed in water

1/4 cup reserved cherry liquid

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

1/2 teaspoon almond extract

TOPPING:

11 ounces cream cheese, softened

1/2 cup sugar

2 large eggs, lightly beaten

1/2 teaspoon vanilla extract

1. Heat oven to 425 degrees.

2 Prepare single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.

3. Drain cherries, reserving 1/4-cup liquid. Place drained cherries on paper towels to dry completely.

4. Combine reserved cherry liquid, sugar, cornstarch, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie crust. Bake 15 minutes; remove from oven.

5. Reduce oven temperature to 350 degrees.

6. Combine cream cheese, sugar, eggs and vanilla; beat at medium speed until smooth. Spoon over hot cherry filling.

7. Return pie to oven. Bake 35 minutes, or until topping is set. Cool to room temperature before serving.

-- Crisco

Coconut Almond Cream Pie

Nonstick cooking spray

Crust:

1 1/3 cups plus 1/2 cup flaked coconut

1 cup almonds, toasted and finely chopped

3 tablespoons butter, melted

Filling:

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

1/2 cup water

1/2 teaspoon almond extract

1 (4 serving size) package vanilla flavor pudding mix (not instant)

1 (8-ounce) package cream cheese, softened

Topping:

1/2 pint (1 cup) heavy cream

2 tablespoons powdered sugar

Fresh fruit, if desired

1. Heat oven to 325 degrees. Coat 9-inch pie plate with cooking spray.

Crust: Combine 1 1/3 cups coconut, chopped almonds and butter. Reserve 2 tablespoons for garnish.

Press remaining coconut mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.

2. Filling: Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and pudding mix; stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.

3. Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared crust. Cover and chill thoroughly.

4. Topping: Whip heavy cream and powdered sugar to a stiff peak. Top pie with whipped cream just before serving. Garnish with reserved coconut mixture and fresh fruit.

-- Eagle Brand

Lemon Blueberry Mousse Pie

Single crust pie crust

3 tablespoons sugar

3 tablespoons cornstarch

3 large egg yolks, beaten

1/2 cup milk

1/3 cup thawed, frozen lemonade concentrate

1 to 1 1/4 cups fresh or thawed frozen dry pack blueberries

1 cup heavy cream, whipped

Grated lemon peel (optional)

Blueberries for garnish (optional)

1. Heat oven to 425 degrees.

2. Prepare and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.

3. Combine sugar and cornstarch in small saucepan. Add egg yolks and milk. Stir in lemonade concentrate. Cook and stir on low heat until thickened. Cool to room temperature. Spread 1/3 cup mixture in bottom of cooled baked pie crust.

4. Dry blueberries between paper towels. Arrange in single layer over filling in pie crust. Gently stir whipped cream into remaining filling. Spoon over blueberries in pie crust. Refrigerate 2 to 3 hours before serving. Garnish with grated lemon peel and blueberries, if desired.

-- Crisco

Rhubarb, Apple and Pineapple Pie

Deep dish double pie crust

1 cup sugar

3 tablespoons flour

1/8 teaspoon salt

1 cup peeled, cored, chopped McIntosh apple, (about 1/3 pound or 1 medium)

1 teaspoon lemon juice

2 cups fresh or frozen cut rhubarb, cut into 1/2 inch pieces

1/2 cup drained crushed pineapple

1/4 cup honey

1 tablespoon butter

1. Prepare recipe for double crust pie, using a 9-inch deep dish pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions, leaving overhang. Do not bake.

2. Roll remaining dough; cut into 1/2 to 3/4-inch strips for lattice top. Chill strips.

3. Heat oven to 450 degrees.

4. Combine sugar, flour and salt in small bowl. Place apple in large bowl. Sprinkle with lemon juice. Add rhubarb, pineapple and sugar mixture. Toss to coat. Spoon filling into unbaked pie crust. Drizzle with honey. Dot with butter. Moisten pastry edge with water.

5. Weave strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust; fold over ends of strips. Crimp edge.

6. Place pie in oven. Immediately reduce heat to 350 degrees. Bake 1 hour to 1 hour 15 minutes, or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

-- Crisco

Winter Cranberry Tart with Cinnamon Whipped Cream

CRUST:

Nonstick cooking spray

2 1/2 cups all-purpose flour

1/3 cup firmly packed brown sugar

1/2 teaspoon salt

10 tablespoons cold butter

FILLING:

3 large eggs

2/3 cup firmly packed brown sugar

1 tablespoon cornstarch

1/2 teaspoon salt

2/3 cup light corn syrup

1/4 cup butter, melted

1 teaspoon vanilla extract

1 1/4 cups coarsely chopped, dried cranberries

1 cup coarsely chopped walnuts

Topping:

1 cup heavy cream

1 tablespoon sugar

1/2 teaspoon cinnamon

1. Heat oven to 350 degrees. Coat a 13-by-9-inch pan with cooking spray.

2. Combine flour, brown sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Press mixture firmly in bottom and about 1 inch up sides of prepared pan.

3. Bake 20 minutes. Beat eggs in large bowl. Mix in brown sugar, cornstarch, salt, corn syrup, melted butter and vanilla until smooth. Stir in cranberries and walnuts. Pour filling onto partially baked crust.

4. Bake 25 minutes, or until filling is set. Cool on wire rack 1 hour or until completely cooled.

5. Topping: Whip cream with sugar and cinnamon. Cut tart into squares. Top with whipped cream.

Strawberries and Cream Pie

1 cup semi-sweet chocolate chips

3 teaspoons shortening

1 Oreo pie crust (or graham cracker crust)

1 8-ounce block cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 teaspoon vanilla

1 (8-ounce) tub whipped topping, thawed

2 cups fresh strawberries, halved

Combine chocolate chips and shortening and melt in the microwave about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again.

Stir until well-combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

Beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping.

Pour (or scoop) the mixture into the crust and refrigerate overnight.

Arrange the strawberries on top of the pie.

Microwave the remaining chocolate and drizzle over the top. Refrigerate again for about an hour before serving.

Note: You also can add the strawberries and chocolate before refrigerating overnight.

-- Butterwithasideofbread.com

German Apple Pie

1 prepared pie crust

1 cup sugar

1/4 cup flour

1/2 teaspoon kosher salt

2 teaspoons cinnamon

6 medium apples, peeled, cored and sliced (Granny Smith work well)

1 cup heavy cream

Preheat oven to 450 degrees.

Press the pie crust into the bottom of a deep 9-inch pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges.

Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl.

Stir to coat all the pieces and then place the apples into the pie crust.

Pour the cream over the apples and bake 15 minutes.

Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving.

-- Barefeetinthekitchen.blogspot.com