Look Who's Talkin' About Pies
What's Your Pie of Choice and How Is It Served?
"I lived in South Miami for fourteen years and had a yard filled with tropical fruit trees; my favorites of which were the Key Limes. So I quickly learned to make Key Lime pie (it's "easy as pie" with the right ingredients...especially limes right off the tree). So my vote goes to Key Lime pie. Although I like my own the best I rarely meet one I don't like. Great stuff." —toolminer
What Makes for the Perfect Apple Pie?
Some tips for anyone making this all-American treat.
'Cup Pies': The New Revolution?
KarynMC with a case for mini pies baked in muffin tins:
1. Sometimes, you don’t want an entire pie slice. Mini–pies provide the perfect mid-day nibble.
2. Mini–pies have a higher crust-to-filling ration than normal pie. If you love pie crust, min-pies are the way to go.
3. Cupcakes might be taking over the world, but not everyone likes cupcakes. Some people prefer pies to cakes. Mini–pies provide the same cute, one-serving appeal as cupcakes, but they’re *pies.*
Hard to argue with, no?
Pumpkin Pie vs. Sweet Potato Pie: What's the Difference and Which Do You Prefer?
- "My experience has always been that the pumpkin pie ( has been more flavorful than the sweet potato pie...." —feep
- "Pumpkin, Sweet Potato and Butternut Squash are pretty interchangeable as pie ingredients. Any one would work with a recipe for the other...." —chiff0nade
- "My sweet potato pie recipe (with pecans) is from a southern cookbook. I like it better than pumpkin because it's from fresh potatoes, not something in a can...." —PerkyMac
Which Rolling Pin to Use for Pies?
When LoCo wanted to get back into pie-baking and needed this essential tool, members of the Serious Eats community helped out with some great advice. We're waiting for LoCo to report back on all the stuff made with the chosen rolling pin.
Shrinking Pie Crust: What Gives?
"I baked it my usual way: prick with fork, line with foil, weigh down with dried beans, remove foil and beans for the last 10 minutes or so. Nonetheless, when the crust was ready to come out, the whole thing had shrunk: the pie crust is laying in the pie pan like a mismatched nesting bowl: the edges are holding it up (they didn't shrink), so it sort of hovers over the bottom of the pan. Does anyone know what happened?" —ren
5 Comments:
Oops!! I got my dates mixed up...so I'm not a day late and a pie short...since today IS National Pie Day....can't wait to go home and sit back and enjoy a piece of my fabulous Key Lime pie (with a dollop of whipped cream, of course).
This past year has been one for pie prominence on the big and small screen. There is "Pushing Daisies," with the main character, Ned, who owns a pie shop; and there is the movie "Waitress," featuring such pies as "I Hate My Husband Pie." Great movie. It will get you in the mood to make/eat pie. Not that anyone really needs to be in the mood; I could eat pie any time!
How on earth is today Pie day and not March 14?
Ren - try letting your pie crust rest in the fridge for a while so the gluten can relax. Maybe 20-30 minutes? This is supposed to help with shrinking.
Regarding mini-pies, King Arthur is selling these cute pie wedge shaped dishes for making individual pieces of pie.
I have a family dinner twice a year, and I like to keep things simple. I do not make pies from scratch. Some of the family likes cherry pie, some like apple. Because my budget is somewhat tight, I compromise and make one large pie, half apple, half cherry. Works for me. Pillsbury Ready-made Pie Crusts and Comstock Pie Fillings are the best for piemaking (except for homemade, of course). Paint the crust with milk and sprinkle with sugar, and just bake and enjoy! From start to oven, maybe fifteen minutes. How easy is that, and they are delicious!!!!!!!
susitee
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It's no surprise that there's a fair amount of pie discussion in the Talk section of the site—or that it's smart, witty, and helpful. In honor of National Pie Day, here are some of our favorites.