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. 😋
Fat whores rejoice! It's pie season!
|by Anonymous||reply 121||Last 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 Anonymous||reply 1||09/11/2019|
I'd love to see some favorite recipes here. I love pie!!
|by Anonymous||reply 2||09/11/2019|
Pennsylvania Dutch Apple. Don't forget to cradle your mug while enjoying a slice.
|by Anonymous||reply 3||09/11/2019|
I can't wait to stick my dick in some warm apple pie!
|by Anonymous||reply 4||09/11/2019|
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 Anonymous||reply 5||09/11/2019|
Use lard for good flaky pie crust. I know it sounds gross but it really does work.
|by Anonymous||reply 6||09/11/2019|
A pie recipe for every month. September is Apple Fig Tart!
|by Anonymous||reply 7||09/11/2019|
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 Anonymous||reply 8||09/11/2019|
Fuck pies. I want a pumpkin cheesecake.
|by Anonymous||reply 9||09/11/2019|
|by Anonymous||reply 10||09/11/2019|
|by Anonymous||reply 11||09/11/2019|
I like peach with dusted with cinnamon and sugar.
|by Anonymous||reply 12||09/11/2019|
|by Anonymous||reply 13||09/11/2019|
My crust was s super flaky and I use Crisco, not animal lard.
|by Anonymous||reply 14||09/12/2019|
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 Anonymous||reply 15||09/12/2019|
R15 doesn't go here.
|by Anonymous||reply 16||09/12/2019|
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.
|by Anonymous||reply 17||09/12/2019|
I can’t wait for our town’s Red and Wild Strawberry Social.
|by Anonymous||reply 18||09/12/2019|
Plum blueberry pie is the best I've ever had.
|by Anonymous||reply 19||09/12/2019|
Please. It's ALWAYS pie season in this house.
|by Anonymous||reply 20||09/12/2019|
Pie season is in the SUMMER, and not the Fall.
You're not only a fat whore. You're a STUPID, fat whore.
|by Anonymous||reply 21||09/12/2019|
Wrong. Fall is pie season because we bake pies for the holidays and prepare homemade goodies for our friends and loved ones.
|by Anonymous||reply 22||09/12/2019|
I like pie.
|by Anonymous||reply 23||09/12/2019|
R8, So give us your recipe already!
|by Anonymous||reply 24||09/12/2019|
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 Anonymous||reply 25||09/12/2019|
I could use some pie right about now.
|by Anonymous||reply 26||09/13/2019|
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 Anonymous||reply 27||09/13/2019|
If you're in a rush, Trader Joes frozen crust is excellent
|by Anonymous||reply 28||09/13/2019|
BAMA quit making their legendary ones, but Walmart found a Canadian supplier for their 50¢ mini pecan pies! They're pretty good.
|by Anonymous||reply 29||09/13/2019|
Can peach pie be made from canned peaches?
|by Anonymous||reply 30||09/13/2019|
It’s been “Pie Season” ever since the rhubarb came up last May
|by Anonymous||reply 31||09/13/2019|
Apple pie with cheese crust
|by Anonymous||reply 32||09/13/2019|
Why is it not Lesbian Season?
|by Anonymous||reply 33||09/13/2019|
I’m going to the pie store. For some pies.
|by Anonymous||reply 34||09/13/2019|
I’m also going to the pie store for some pies.
|by Anonymous||reply 35||09/13/2019|
The "fat whore" was implied, r35.
|by Anonymous||reply 36||09/13/2019|
R30, Yes you can make peach pie from canned fruit. Just use less sugar.
|by Anonymous||reply 37||09/13/2019|
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 Anonymous||reply 38||09/13/2019|
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.
|by Anonymous||reply 39||09/13/2019|
[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 Anonymous||reply 40||09/13/2019|
But the diabeetuss...,
|by Anonymous||reply 41||09/13/2019|
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:
|by Anonymous||reply 42||09/13/2019|
[quote]Can peach pie be made from canned peaches?
It would be better if you used frozen. Canned peaches are very watery.
|by Anonymous||reply 43||09/13/2019|
Diamond now makes walnut and pecan pie crust shells.
|by Anonymous||reply 44||09/13/2019|
I bet not many of you have tasted gooseberry pie. I haven't seen one since I was a kid in Missouri.
|by Anonymous||reply 45||09/13/2019|
What does rhubarb pie taste like?
I've never had rhubarb. Hell, I wouldn't even know where to get a rhubarb pie.
|by Anonymous||reply 46||09/13/2019|
It's a poor man's strawberry pie. Rhubarb grows wild, I think. Like a weed.
|by Anonymous||reply 47||09/13/2019|
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 Anonymous||reply 48||09/13/2019|
I wish I had some pie now.
|by Anonymous||reply 49||09/13/2019|
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 Anonymous||reply 50||09/13/2019|
R48, Quiche was once very popular. Before that beef and chicken pot pies were standard. Banquet used to make a tasty version.
|by Anonymous||reply 51||09/13/2019|
I make a great chicken pot pie. No canned soup ever in my pot pie. I use cream which makes it very rich.
|by Anonymous||reply 52||09/13/2019|
I can never get the portion of pot to chicken right in my pot pies. Always too green and skunky tasting.
|by Anonymous||reply 53||09/13/2019|
Why would you need to used canned soup in chicken pot pie anyway?
Just make a creamy gravy with stock and a roux.
|by Anonymous||reply 54||09/15/2019|
Lazy cooks use canned soup.
|by Anonymous||reply 55||09/15/2019|
I thought there are sick and a twisted Dataloungers who dislike pie?
|by Anonymous||reply 56||09/15/2019|
4 pies to make with your BFF.
|by Anonymous||reply 57||09/15/2019|
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.
|by Anonymous||reply 58||09/15/2019|
How about some pie?
|by Anonymous||reply 59||09/15/2019|
Anyone else prefer cobbler or several of the variations to pie?
Just made fresh peach pie filling to add to my morning oatmeal.
|by Anonymous||reply 60||09/15/2019|
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 Anonymous||reply 61||09/15/2019|
It’s always pie season here.
|by Anonymous||reply 62||09/15/2019|
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 Anonymous||reply 63||09/15/2019|
Denny's is having a special pumpkin pancake for the season, R63.
You should try it.
|by Anonymous||reply 64||09/15/2019|
I always thought that rhubarb was supposed to be poisonous?
|by Anonymous||reply 65||09/15/2019|
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.
|by Anonymous||reply 66||09/16/2019|
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 Anonymous||reply 67||09/16/2019|
R66's looks nasty.
|by Anonymous||reply 68||09/16/2019|
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 Anonymous||reply 69||09/16/2019|
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 Anonymous||reply 70||09/16/2019|
The Missouri gooseberry is a native plant.
|by Anonymous||reply 71||09/17/2019|
R69 I'm deeply intrigued by the even existence of an apple, walnut, and dark rum pie...sounds superb.
|by Anonymous||reply 72||09/17/2019|
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 Anonymous||reply 73||09/17/2019|
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 Anonymous||reply 74||09/17/2019|
[quote]Cherry is my favorite - made with tart cherries
Mine too, I live near Traverse City so cherry pie around here is wonderful
|by Anonymous||reply 75||09/17/2019|
If you are in a rush Trader Joe's frozen pie crust is horrible and loaded with additives.
|by Anonymous||reply 76||09/17/2019|
[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 Anonymous||reply 77||09/17/2019|
Has anyone a great recipe for cobbler topping? I have frozen mango and frozen blueberries in the freezer to get rid off.
|by Anonymous||reply 78||09/17/2019|
Blueberry crisp. No idea about the mangoes.
|by Anonymous||reply 79||09/19/2019|
|by Anonymous||reply 80||09/19/2019|
Strawberry pie NEVER gets the respect it deserves.
|by Anonymous||reply 81||09/19/2019|
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 Anonymous||reply 82||09/19/2019|
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.
|by Anonymous||reply 83||09/19/2019|
Sponge is cake, r83?
|by Anonymous||reply 84||09/19/2019|
[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 Anonymous||reply 85||09/19/2019|
[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.
|by Anonymous||reply 86||09/19/2019|
[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
|by Anonymous||reply 87||09/19/2019|
Pie & Mash
|by Anonymous||reply 88||09/19/2019|
R82, Fannie Farmer's recipe for apple or peach cobbler is linked.
|by Anonymous||reply 89||09/19/2019|
|by Anonymous||reply 90||10/10/2019|
I hate pies. Keep your fruit out of my pastry.
|by Anonymous||reply 91||10/10/2019|
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.
|by Anonymous||reply 92||10/10/2019|
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 Anonymous||reply 93||10/10/2019|
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!
|by Anonymous||reply 94||10/13/2019|
I’ll take donuts and cider please and thank you. Not QUITE pie season yet !
|by Anonymous||reply 95||10/13/2019|
R95 Apple Cider donuts dusted in cinnamon sugar.
|by Anonymous||reply 96||10/13/2019|
I;m about to head to the grocery store for a pie. Thanks bitches
|by Anonymous||reply 97||10/13/2019|
Fig pies FTW
|by Anonymous||reply 98||10/13/2019|
Key Lime Pie
|by Anonymous||reply 99||10/13/2019|
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.
|by Anonymous||reply 100||10/13/2019|
R100, I saved that recipe to make this Fall. Did you like it?
|by Anonymous||reply 101||10/13/2019|
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 Anonymous||reply 102||10/13/2019|
But isn't the mug too hot to cradle?
|by Anonymous||reply 103||10/13/2019|
R103 luckily, we do not have Fibromyalgia. 😇
|by Anonymous||reply 104||10/13/2019|
Are there any good pies made with red currants?
|by Anonymous||reply 105||10/14/2019|
|by Anonymous||reply 106||Last Monday at 12:27 PM|
I made chicken pot pie for dinner yesterday and bought a delicious cherry lattice top pie.
|by Anonymous||reply 107||Last Monday at 12:57 PM|
gurl, it's pie season all year long
|by Anonymous||reply 108||Last Monday at 1:05 PM|
I want pie!
|by Anonymous||reply 109||Last Monday at 1:15 PM|
Why isn’t orange meringue a thing?
|by Anonymous||reply 110||Last Monday at 1:19 PM|
A pie made with apples and cranberries sounds good!
|by Anonymous||reply 111||Last Monday at 1:33 PM|
Get yourself some Krusteaz pie crust mix! Easy peasy!
|by Anonymous||reply 112||Last 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.
|by Anonymous||reply 113||Last 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 Anonymous||reply 114||Last 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 Anonymous||reply 115||Last Monday at 3:06 PM|
Gilding the lily but amazing
|by Anonymous||reply 116||Last Monday at 3:11 PM|
R116 that looks delicious but not even looking at the recipe looks very difficult!
|by Anonymous||reply 117||Last Monday at 3:56 PM|
[quote] Why isn’t orange meringue a thing?
Because orange chiffon had it killed.
|by Anonymous||reply 118||Last 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!
|by Anonymous||reply 119||Last 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 Anonymous||reply 120||Last Tuesday at 1:19 PM|
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 Anonymous||reply 121||Last Tuesday at 1:32 PM|