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Fat whores rejoice! It's pie season!

Everyone loves pie! It's so warm and cozy! Do you bake your own pies? I love pumpkin, dutch apple, and pecan pies. Sometimes I have cold pumpkin pie for breakfast. 😋

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by Anonymousreply 121Last Tuesday at 1:32 PM

I guess this post means I've got a finger in the pie, and a hole that craves it.

by Anonymousreply 109/11/2019

I'd love to see some favorite recipes here. I love pie!!

by Anonymousreply 209/11/2019

Pennsylvania Dutch Apple. Don't forget to cradle your mug while enjoying a slice.

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by Anonymousreply 309/11/2019

I can't wait to stick my dick in some warm apple pie!

by Anonymousreply 409/11/2019

I bake my own apple and pumpkin pies, make individual little canned cherry tarts with the same flaky crust, and pine for the day I can pull off a decent pecan pie, which I love.

by Anonymousreply 509/11/2019

Use lard for good flaky pie crust. I know it sounds gross but it really does work.

by Anonymousreply 609/11/2019

A pie recipe for every month. September is Apple Fig Tart!

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by Anonymousreply 709/11/2019

My Mom taught me to make a proper, flaky pie crust, but I only make it now when I bake a quiche. I have to watch my carbohydrate intake, so I have no business keeping a whole sweet pie around the house. I'm lucky that my city has a number of really nice bakeries, so I just treat myself to an occasional piece of pie with some good strong coffee. This summer, I've had key lime, coconut cream, lemon meringue, and peach pies. I'm looking forward to pumpkin, pecan and sweet potato pie. I limit myself to one piece of pie per week.

by Anonymousreply 809/11/2019

Fuck pies. I want a pumpkin cheesecake.

by Anonymousreply 909/11/2019

Umm. Pie.

by Anonymousreply 1009/11/2019

Any peach?

by Anonymousreply 1109/11/2019

I like peach with dusted with cinnamon and sugar.

by Anonymousreply 1209/11/2019

Yum!

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by Anonymousreply 1309/11/2019

My crust was s super flaky and I use Crisco, not animal lard.

by Anonymousreply 1409/12/2019

If you are Paleo you can make a crust with cauliflower and parmesan cheese and do the filling with meat, like pig ears which have a lot of healthy stuff in them and then eat some raw vegetables for the enzymes but no gluten.

by Anonymousreply 1509/12/2019

R15 doesn't go here.

by Anonymousreply 1609/12/2019

All butter extremely flaky pie crust which can be frozen before baking. Recipe makes enough for 2 generous pies. It recommends using a food processor but I used the old fashioned method of 2 butter knives which worked well.

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by Anonymousreply 1709/12/2019

I can’t wait for our town’s Red and Wild Strawberry Social.

by Anonymousreply 1809/12/2019

Plum blueberry pie is the best I've ever had.

by Anonymousreply 1909/12/2019

Please. It's ALWAYS pie season in this house.

by Anonymousreply 2009/12/2019

Pie season is in the SUMMER, and not the Fall.

You're not only a fat whore. You're a STUPID, fat whore.

by Anonymousreply 2109/12/2019

Wrong. Fall is pie season because we bake pies for the holidays and prepare homemade goodies for our friends and loved ones.

by Anonymousreply 2209/12/2019

I like pie.

by Anonymousreply 2309/12/2019

R8, So give us your recipe already!

by Anonymousreply 2409/12/2019

America’s Test Kitchen just published “The Perfect Pie,” and they know what they are doing. I made a plum ginger pie with whole wheat crust published earlier in their magazine - one of the best fruit pies I have had.

by Anonymousreply 2509/12/2019

I could use some pie right about now.

by Anonymousreply 2609/13/2019

Cherry ismy favorite - made with tart cherries. Second favorite is Peach.

I know this time of year this may be heresy, but I don't like pumpkin pie.

by Anonymousreply 2709/13/2019

If you're in a rush, Trader Joes frozen crust is excellent

by Anonymousreply 2809/13/2019

BAMA quit making their legendary ones, but Walmart found a Canadian supplier for their 50¢ mini pecan pies! They're pretty good.

by Anonymousreply 2909/13/2019

Can peach pie be made from canned peaches?

by Anonymousreply 3009/13/2019

It’s been “Pie Season” ever since the rhubarb came up last May

by Anonymousreply 3109/13/2019

Apple pie with cheese crust

by Anonymousreply 3209/13/2019

Why is it not Lesbian Season?

by Anonymousreply 3309/13/2019

I’m going to the pie store. For some pies.

by Anonymousreply 3409/13/2019

I’m also going to the pie store for some pies.

by Anonymousreply 3509/13/2019

The "fat whore" was implied, r35.

by Anonymousreply 3609/13/2019

R30, Yes you can make peach pie from canned fruit. Just use less sugar.

by Anonymousreply 3709/13/2019

R23, I'm a lady-like man, but here's my simplified recipe. It's not written down. I'm a cook, but not a great baker. I can feed you something very tasty, but my cakes can be hit-or-miss.

When I make quiche: one stick of sweet butter, cut into small bits (chilled, hopefully). BTW, European bakers: 1 stick of American butter = 1/2 cup. I apologize for the non-Brits, but I know Brits know what a cup is, since I've watched Mary Berry cook back in the 70s. If I can convert 2 st into pounds every time some lardass British unknown celebrity squeezes into a sausage casing, then you can, too.

One cup and one half of all-purpose flour. One half teaspoon of salt (you can add more, once you taste). One of my trucs (French hoidty-toidty version of tricks): season the damned flour, before you blend it into the fat. For a savory cheese pie, like a quiche, you might add some white pepper, cayenne, garlic powder, and some nutmeg. For a sweet pie, like cherry or blueberry, a bit of nutmeg (again) or cinnamon, and a drop or two of almond extract added to the cold water.

And then, of course, the ice water. Add it only by spoonfuls. You don't want the pie dough to come together into a cohesive mass: that means it will be a piece of cardboard. It's supposed to be crumbly and flaky. I use an old-fashioned pastry blender (substitute two forks), until the mixture of fats and flour becomes crumby, then add the cold water, only a tiny bit at a time, before it starts to stick together. But, if in doubt, don't add all the water. You need to try to get it to stick together, into a loose ball. Then, form it into a ball, and wrap it in cellophane (cling-film for the Brits), and leave it in the fridge for at least a half hour. That will allow the water to moisten the rest of the dough.

When I take the dough out of the fridge, I have two pieces of wax paper torn off the roll and waiting. I put the ball of dough between the two pieces of paper, then start rolling them out (you really start by beating them at the center of gravity, to force the butter and flour mixture to start forming sheets). Roll them out into the approximate size of your pie plate, then roll them over your roller, and lift them up off the board, to place them in the pie plate.

For a quiche, I usually add some crispy strips of cooked bacon, some sliced onions, cooked until they're beginning to brown, and some shredded cheese: Gruyere is impeccable, but I usually use Comte, which I buy from Costco, where it's not at all expensive. But, if you have shreds of other decent cheeses, just shred them and add to the filling. For the liquid, I use one and a half cups of half and half, and three eggs, but you could get by with two eggs, and substitute either whole milk or heavy cream.

Put in a hot oven (425 F) for 15 minutes, to help brown the top. You should add a bit dots of butter to help the top brown, but if you cooked the bacon the same day, a drizzle of bacon fat (yes, I type fat) works very well. For sweet pies, obviously just butter, but I surprised myself how well bacon fat worked on a cherry pie. Then, turn the heat down to 350 F, and bake for at least 30 minutes (I start watching at that point).

My main object: pie filling depends on the pie filling itself. I really like a variety of pie fillings, but I limit my consumption. But, if you're going to bake a pie yourself, your crust should be delicate and flaky, and actually taste like something itself. I'm very lucky that I learned pie crust at my Mom's elbow, since even my little sister has never mastered it.

by Anonymousreply 3809/13/2019

R5 I usually make Dear Abby's Famous Pecan Pie, and I don't get any complaints. The only change I make is light brown sugar instead of dark. You can also replace the corn syrup and brown sugar with Lyle's Golden Syrup for an even richer taste.

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by Anonymousreply 3909/13/2019

[quote]Wrong. Fall is pie season because we bake pies for the holidays and prepare homemade goodies for our friends and loved ones.

This fat whores knows of what she queefs.

by Anonymousreply 4009/13/2019

But the diabeetuss...,

by Anonymousreply 4109/13/2019

I would like to hear talk of lemon pies. I like a good lemon creme pie. Meringue, not as much. I also adore key lime pie.

Has anyone ever had shaker lemon pie? I have heard tell of it, but never had the chance to try.

This lemon pie uses saltine crackers in the crust and I want to make and eat this goddamn pie:

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by Anonymousreply 4209/13/2019

[quote]Can peach pie be made from canned peaches?

It would be better if you used frozen. Canned peaches are very watery.

by Anonymousreply 4309/13/2019

Diamond now makes walnut and pecan pie crust shells.

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by Anonymousreply 4409/13/2019

I bet not many of you have tasted gooseberry pie. I haven't seen one since I was a kid in Missouri.

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by Anonymousreply 4509/13/2019

What does rhubarb pie taste like?

I've never had rhubarb. Hell, I wouldn't even know where to get a rhubarb pie.

by Anonymousreply 4609/13/2019

It's a poor man's strawberry pie. Rhubarb grows wild, I think. Like a weed.

by Anonymousreply 4709/13/2019

In the US, all pies are dessert. Not so in the rest of the world.

I would like to see the US try some savory pies - I think it would take off.

by Anonymousreply 4809/13/2019

I wish I had some pie now.

by Anonymousreply 4909/13/2019

I just made a chicken pot pie the other night. It's one of my favorite things to make after I cook a roast chicken.

by Anonymousreply 5009/13/2019

R48, Quiche was once very popular. Before that beef and chicken pot pies were standard. Banquet used to make a tasty version.

by Anonymousreply 5109/13/2019

I make a great chicken pot pie. No canned soup ever in my pot pie. I use cream which makes it very rich.

by Anonymousreply 5209/13/2019

I can never get the portion of pot to chicken right in my pot pies. Always too green and skunky tasting.

by Anonymousreply 5309/13/2019

Why would you need to used canned soup in chicken pot pie anyway?

Just make a creamy gravy with stock and a roux.

by Anonymousreply 5409/15/2019

Lazy cooks use canned soup.

by Anonymousreply 5509/15/2019

I thought there are sick and a twisted Dataloungers who dislike pie?

by Anonymousreply 5609/15/2019

4 pies to make with your BFF.

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by Anonymousreply 5709/15/2019

My Mom was an accomplished pie baker. And every spring. she'd make Rhubarb Pie. And our next-door neighbor, Mr Ezart Fox, was always the first recipient. Rhubarb is very easy to grow. Pie is a learned skill. I really miss Mr Ezart Fox, but I'm still friends with his kids. His daughter still cuts my hair.

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by Anonymousreply 5809/15/2019

How about some pie?

by Anonymousreply 5909/15/2019

Anyone else prefer cobbler or several of the variations to pie?

Just made fresh peach pie filling to add to my morning oatmeal.

by Anonymousreply 6009/15/2019

Whoa R45!! The only time I have ever even heard of gooseberry pie when I was a kid living in a small town about an hour and a half from Kansas City Missouri. Maybe it's a Missouri thing? I didn't like it much, as I recall.

Separate topic: Cake beats pie's ASS!!!

by Anonymousreply 6109/15/2019

It’s always pie season here.

by Anonymousreply 6209/15/2019

I confess I've loved pumpkin pie for breakfast on more than one occasion, and I'm not ordinarily fond of breakfast. A good , freshly baked pumpkin pie is one of America's best gifts.

by Anonymousreply 6309/15/2019

Denny's is having a special pumpkin pancake for the season, R63.

You should try it.

by Anonymousreply 6409/15/2019

I always thought that rhubarb was supposed to be poisonous?

by Anonymousreply 6509/15/2019

I don't care for the standard rhubarb/strawberry combo. Made a rhubarb peach crisp earlier this summer that was delicious. This is a great rhubarb pie recipe.

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by Anonymousreply 6609/16/2019

R65, It's the leaves and not the rhubarb stalks which are poisonous. If you ate about 6 lbs of rhubarb leaves you'd be in serious trouble.

Rhubarb stalks can be made into a delicious and nutritious sauce comparable to cranberry sauce.

by Anonymousreply 6709/16/2019

R66's looks nasty.

by Anonymousreply 6809/16/2019

I love cream pies in the Summer, chocolate cream pie, banana cream pie, lemon cream pie and fruit pies in the fall. I use to make an apple walnut pie with dark rum, will have to do it again.

by Anonymousreply 6909/16/2019

R61 Gooseberry is largely unknown in North America as it reacts badly with our native pine trees.

R48 I can't stand the stuff, but chicken pot pie has been a long-standing American staple. There is also the famous Frito pie, but I think that may be beyond the scope of this discussion. Savory pies, as they would be known in Britain and Australia, are making a slow entrance to the American Market these days.

by Anonymousreply 7009/16/2019

The Missouri gooseberry is a native plant.

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by Anonymousreply 7109/17/2019

R69 I'm deeply intrigued by the even existence of an apple, walnut, and dark rum pie...sounds superb.

by Anonymousreply 7209/17/2019

Gooseberries and currants are rarely cultivated in the US, since they're the alternate hosts of White Pine Blister Rust. There are a number of native species, though. I like black currant and red currant jam from France, but otherwise, I've never seen gooseberries or currants for sale. Growing up, our Appalachian neighbors raised gooseberries, so I've had gooseberry pie. My Mom always made rhubarb pie every spring to share with our neighbors.

by Anonymousreply 7309/17/2019

R72 I add 1/2 cup of walnuts or pecans and 2 tablespoons of dark Jamaican rum to apple pie. My sister always said she didn't like alcohol flavoring in desserts but this became her favorite apple pie.

by Anonymousreply 7409/17/2019

[quote]Cherry is my favorite - made with tart cherries

Mine too, I live near Traverse City so cherry pie around here is wonderful

by Anonymousreply 7509/17/2019

If you are in a rush Trader Joe's frozen pie crust is horrible and loaded with additives.

by Anonymousreply 7609/17/2019

[R76] Do you have an alternative? All the other ones I've tried taste like cardboard. Also, the ingredients for TJ's don't seem all that bad: Enriched flour, Palm Oil (with citric acid for freshness), water, butter, sugar salt

by Anonymousreply 7709/17/2019

Has anyone a great recipe for cobbler topping? I have frozen mango and frozen blueberries in the freezer to get rid off.

by Anonymousreply 7809/17/2019

Blueberry crisp. No idea about the mangoes.

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by Anonymousreply 7909/19/2019

Cheers R74

by Anonymousreply 8009/19/2019

Strawberry pie NEVER gets the respect it deserves.

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by Anonymousreply 8109/19/2019

R77, make a crisp or cobbler. All of the deliciousness, none of the work. And it adds a bit of crunch you don't get in pie. I'll never make another pie. I use Fannie Farmer's recipe.

by Anonymousreply 8209/19/2019

I'm so jealous of you Americans with all your pies.

In England we're more sponge people.

Treacle Sponge and custard is a great favourite of mine.

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by Anonymousreply 8309/19/2019

Sponge is cake, r83?

by Anonymousreply 8409/19/2019

[quote]I would like to see the US try some savory pies - I think it would take off.

Am I a joke to you?

by Anonymousreply 8509/19/2019

[quote]Sponge is cake, [R83]?

No I'm referring to it as dessert.

Chocolate sponge with chocolate custard is also nothing to be scoffed at.

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by Anonymousreply 8609/19/2019

[quote]I would like to see the US try some savory pies - I think it would take off.

They need to get themselves some Pie & Mash shops

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by Anonymousreply 8709/19/2019

Pie & Mash

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by Anonymousreply 8809/19/2019

R82, Fannie Farmer's recipe for apple or peach cobbler is linked.

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by Anonymousreply 8909/19/2019

[R4] gg

by Anonymousreply 9010/10/2019

I hate pies. Keep your fruit out of my pastry.

by Anonymousreply 9110/10/2019

The only time it's worth going to the extra trouble of making your own pie crust is if it's a double-crust pie, or galette. If it's just a single-crust pie, then it's not worth the hassle because the crust is almost an afterthought anyway. It cuts your prep time in half.

The best frozen pie crust I've found is Wholly Wholesome. It works great for a single crust pie. They make a whole wheat version which is terrible, so make sure you get the "Traditional" one.

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by Anonymousreply 9210/10/2019

I have seen gooseberries for sale once, at a farm stand in Upstate New York. My folks would have currant jelly from the supermarket instead of cranberry sauce with chicken decades ago, so there must be domestic currant production?

by Anonymousreply 9310/10/2019

Not only are the pies 'out of this world' in Pie Town, NM, they're using big heavy metal thingies to look for alien civilizations!

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by Anonymousreply 9410/13/2019

I’ll take donuts and cider please and thank you. Not QUITE pie season yet !

by Anonymousreply 9510/13/2019

R95 Apple Cider donuts dusted in cinnamon sugar.

by Anonymousreply 9610/13/2019

I;m about to head to the grocery store for a pie. Thanks bitches

by Anonymousreply 9710/13/2019

Fig pies FTW

by Anonymousreply 9810/13/2019

Key Lime Pie

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by Anonymousreply 9910/13/2019

I made this last night. We loved it. I actually used a square dish and did not use mugs. Delicious. I saw the recipe on the kitchen tv show. Although, the ingredients need to be doubled or tripled, because Jeff’s recipe did not look like the one on the kitchen.

If you make it I would love to know your thoughts.

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by Anonymousreply 10010/13/2019

R100, I saved that recipe to make this Fall. Did you like it?

by Anonymousreply 10110/13/2019

R101 I really liked it. I added almonds. I feel the recipe definitely needs some tweaking, but we were pleasantly surprised. Very easy to make, too.

by Anonymousreply 10210/13/2019

But isn't the mug too hot to cradle?

by Anonymousreply 10310/13/2019

R103 luckily, we do not have Fibromyalgia. 😇

by Anonymousreply 10410/13/2019

Are there any good pies made with red currants?

by Anonymousreply 10510/14/2019

bump

by Anonymousreply 106Last Monday at 12:27 PM

I made chicken pot pie for dinner yesterday and bought a delicious cherry lattice top pie.

by Anonymousreply 107Last Monday at 12:57 PM

gurl, it's pie season all year long

by Anonymousreply 108Last Monday at 1:05 PM

I want pie!

by Anonymousreply 109Last Monday at 1:15 PM

Why isn’t orange meringue a thing?

by Anonymousreply 110Last Monday at 1:19 PM

A pie made with apples and cranberries sounds good!

by Anonymousreply 111Last Monday at 1:33 PM

Get yourself some Krusteaz pie crust mix! Easy peasy!

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by Anonymousreply 112Last Monday at 1:36 PM

Piecrusts intimidate me and take too long! I’d rather have a fruit crisp or cobbler. This crisp mix is excellent! They also sell a mix for a cobbler as well.

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by Anonymousreply 113Last Monday at 1:41 PM

I love pecan pie but usually only have it once a year. I would love to have a vat of that gooey good stuff in it.

by Anonymousreply 114Last Monday at 1:46 PM

This thread has made me think of chicken pot pie. I haven't thought of it in years. I may actually buy one at the grocery store. The Swanson ones that are total heart attack bombs. I hope I don't step on to the slippery slope of eating more than one. Hello death, hello oblivion, hello EMT visits...

by Anonymousreply 115Last Monday at 3:06 PM

Gilding the lily but amazing

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by Anonymousreply 116Last Monday at 3:11 PM

R116 that looks delicious but not even looking at the recipe looks very difficult!

by Anonymousreply 117Last Monday at 3:56 PM

[quote] Why isn’t orange meringue a thing?

Because orange chiffon had it killed.

by Anonymousreply 118Last Monday at 4:23 PM

R115 Try a Marie Calendar chicken pot pie. They put Swanson to shame. And they come in turkey and beef as well. Bon appetit!

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by Anonymousreply 119Last Tuesday at 9:21 AM

You can make a deconstructed pot pie by cooking the filling like a stew and then putting puff pastry or a biscuit on top.

by Anonymousreply 120Last Tuesday at 1:19 PM

Aight kweens.

What kind of apples do you use in your apple pie? Me, I like a pulpy cooking apple like a Cortland with a lil bit of Granny Smith. Served warm with ice cream, natch.

by Anonymousreply 121Last Tuesday at 1:32 PM
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