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LOL the Christams thread has me psyched about pie now... I love pie and what I love even better than just PIE is EZ to make Pie....and I posted my fav Toll House Pie on there... I will post it here... it is so yummy...
Ah, truly a thread after my own heart! I have absolutely no pretensions to culinary glory, but if I do say so myself, I make a darn good pie. And I don't wait for the holidays to make 'em, either; blueberries, cherries and apples all make very tasty pies in the summer and fall.
When I first met my spouse's parents many decades ago, I could tell they had reservations about me. After all, he was the eldest son, and they were none too sure of the hippy-looking girl he brought home to meet Mom and Dad. However, I won over my future father-in-law that first autumn, when I brought pies over to my then-boyfriend's parents before going home for Thanksgiving.
Clarence immediately got out the knife, pie server and a plate and fork, and dished himself up a slice of pie. He polished it off in about as much time as it takes to sneeze three times, looked up at me and said, "You know, I can't tell if that pie is any good or not. I need another piece." He served himself up a second piece, inhaled it about as quickly as the first, looked at me and said "I'm sorry, but I still can't tell whether or not that pie is any good. I need another piece to make a definitive judgment." After the third piece of pie, he finally heaved a big sigh, scraped up the last of the apple filling smeared on the plate and announced "Yep, that's a pretty good pie."
From that moment on, he made it plain that he'd be just delighted if we made the relationship permanent, though I'd like to think that there was something else besides just my pies that led him to conclude that. However, as long as he was alive, I made twice as many pies for every occasion as I otherwise would have; I knew that I'd need one for the rest of the family and one for Clarence.
Our son has taken on his late grandfather's responsibility, and now performs the obligatory "I can't tell if that pie is any good" ritual every time I bake. And I have no doubt but that the tradition will perpetuate itself for generations to come!
Pies, Cobblers, Crisps, and Crusts 031 (Buttermilk Pie 01)
1½ cups sugar
½ cup buttermilk
3 eggs
½ cup butter, melted
2 tbsp. all purpose flour
1 tsp. vanilla
1 pie shell
1. Mix all ingredients thoroughly by hand and pour into pie shell.
2. Place pie in the lower section of the oven on a baking sheet lined with foil. Bake at 350°F for about 45 minutes or until golden brown.
Pies, Cobblers, Crisps, and Crusts 015 (Apple Pie 05 - Apple Roquefort Bacon Pie)
"This unusual apple pie from Ron Silver and Jen Bervin's 'Bubby's Homemade Pies' produces a succulent savory-sweet dessert. If the idea of Roquefort cheese in a pie makes you think twice, substitute Cheddar, a more common ingredient for pies such as this."
pastry for a 12-inch double-crust pie, chilled
4 ounces thick-cut hickory-smoked bacon, diced
2 to 2¼ pounds apples
2 tablespoons honey, plus extra for drizzling over the crust
2 tablespoons all-purpose flour
2 teaspoons lemon juice
1 teaspoon fresh thyme
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 ounces Roquefort cheese
Pies, Cobblers, Crisps, and Crusts 105 (Grapefruit Chess Pie)
1 (15-inch) refrigerated piecrust
1½ cups sugar
1 tablespoon all-purpose flour
1 tablespoon yellow cornmeal
¼ teaspoon salt
¼ cup butter or margarine, melted
¼ cup milk
2 teaspoons grated grapefruit rind
1/3 cup fresh grapefruit juice
1 tablespoon lemon juice
4 eggs, lightly beaten
sweetened whipped cream, grapefruit rind, lime rind, and lime pieces, if desired for garnishes
1. Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into one 12-inch circle. Fit piecrusts into a 9-inch pie plate according to package directions; fold edges under, and crimp.
2. Bake piecrust at 450ºF for 8 minutes; cool on a wire rack.
3. Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.
4. Bake at 350ºF for 40 to 45 minutes or until center is set, shielding edges of crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish, if desired.
Pies, Cobblers, Crisps, and Crusts 264 (Rum Pie 04 - Christiana Campbell's Tavern Rum Cream Pie)
Crumb crust (see recipe below)
½ cup dark rum
1 envelope unflavored gelatin
1½ cups whipping cream
5 egg yolks
1 cup sugar
unsweetened chocolate (for garnish/topping)
Prepare a crumb crust (below). Soften the gelatin in ½ cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
Crumb Crust:
2¼ cups graham cracker crumbs
2 tablespoons sugar
½ cup butter, melted
½ teaspoon cinnamon
Combine the ingredients and press into a 9-inch pie pan. Chill.
Yields one 9-inch pie
Ah, truly a thread after my own heart! I have absolutely no pretensions to culinary glory, but if I do say so myself, I make a darn good pie. And I don't wait for the holidays to make 'em, either; blueberries, cherries and apples all make very tasty pies in the summer and fall.
When I first met my spouse's parents many decades ago, I could tell they had reservations about me. After all, he was the eldest son, and they were none too sure of the hippy-looking girl he brought home to meet Mom and Dad. However, I won over my future father-in-law that first autumn, when I brought pies over to my then-boyfriend's parents before going home for Thanksgiving.
Clarence immediately got out the knife, pie server and a plate and fork, and dished himself up a slice of pie. He polished it off in about as much time as it takes to sneeze three times, looked up at me and said, "You know, I can't tell if that pie is any good or not. I need another piece." He served himself up a second piece, inhaled it about as quickly as the first, looked at me and said "I'm sorry, but I still can't tell whether or not that pie is any good. I need another piece to make a definitive judgment." After the third piece of pie, he finally heaved a big sigh, scraped up the last of the apple filling smeared on the plate and announced "Yep, that's a pretty good pie."
From that moment on, he made it plain that he'd be just delighted if we made the relationship permanent, though I'd like to think that there was something else besides just my pies that led him to conclude that. However, as long as he was alive, I made twice as many pies for every occasion as I otherwise would have; I knew that I'd need one for the rest of the family and one for Clarence.
Our son has taken on his late grandfather's responsibility, and now performs the obligatory "I can't tell if that pie is any good" ritual every time I bake. And I have no doubt but that the tradition will perpetuate itself for generations to come!
sweet story... thanks for sharing that... isn't it great how we have traditions that grow out of food? LOL
Buckhead... I Might, now I said MIGHT try one of those... I really am a fan of Pillsbury... cuts my time and my crust always comes out all wrong... but I might...
I was not aware that people made pie crust any other way!
My favorite pies include pumpkin, rhubarb, apple, blackberry, peach and mincemeat and lemon meringue...all homemade of course, including the mincemeat.
With the exception of lemon meringue not a big fan of custard or chocolate based pies. Pecan pie can be good, however some of it can be cloyingly sweet.
Last edited by seattlerain; 08-05-2008 at 08:37 PM..
Reason: added blackberry
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Some pies I like
