I've had a few slow weeks for cake...a welcomed break. But today I bought a new recipe book that is 100 apple pie recipes! oh, man....I LOVE apple pie! I bought it at the Crackerbarrell.
I want to make them all! I felt the same way when I got my Cake Mix Doctor book!
Trouble is....I am on a strict diet until Thanksgiving! 
I told my family that when the week of Thanksgiving arrives, I'm making as many pies of all kinds that I can, and we're having a pie buffet for dinner! 
Never had sucess at making apple or lemon meringue pies so I gave up.
That's right, eat desert first, life's too short! Apple pie is my favorite, peach second, then comes marionberry....ooooohhhhhh!!! 
Right away now this reminds me of Almanzo Wilder in Farmer Boy, one of the Little House on the Prairie books, by Laura Ingalls Wilder. There is a statement about him at the Christmas dinner his mother always prepared:::::
"When he sat down to eat pie, he wished he had eaten nothing else." 
(((I can relate to that)))
Does anyone here enjoy the wet-bottom type of pies??? Here in Lancaster County, PA, we have five flavors that I know of::: Shoofly (a Lancaster County staple, and no meal should be without it. ), Montgomery (lemon flavor), Oatmeal, Chocolate (this one is absolutely to die for, it is soooooooooooo gooooooooood 
), and Vanilla.
My absolute favorite is Montogomery, and would be happy to provide the recipe if anyone is interested.
Whats a wet bottomed pie? and if i could have the recipie also? Im always up for using my family as guinea pigs for new recipies! As for fav pies : Banana cream pie is my absloute all time favorite. Coconut cream pie is another fav then followed by pecan pie! DOnt care too much for apples or lemon so i tend to stay away from those. heheh
THanks!
WOOOO HOOOO
We struck a familiar chord, didn't we???
mmmmmmmmmmmmmmmmmmmmm pie!!
...and,
...and if i could have the recipie also?
...and,
I would enjoy having some of the recipes! They all sound good, is the Montgomery one real lemony?
Thanks!
Verrrrry, lemony. We use honest-to-goodness grated lemon rind.
...and,
...they sound delish.
I'd be most happy to post the recipes. I'm quite new to this board, and still don't know any accepted procedures, except to present ideas in an informative fashion. Since so many of you all asked for recipes, and they are public domain, may I please just post them here? The Montgomery pie (lemon flavor) is my own modification from something in a long-lost cookbook, and I don't keep secrets; it's free to everyone.
A wet-bottomed pie is actually more cake than pie, because of its texture. In your mental image, picture a pie with a cake-like top with a gooey, syrupy bottom part. The Montgomery pie will actually make your eyes spin spirals, it is that lemony good.
There is something else that you will also enjoy with these wet-bottom pies::::: They are a piece o' cake to make. ((((All puns intended. ))))
Recipes to follow shortly.
Montgomery pie
Bottom Part:::
1. ½ cup molasses (mild, e.g. Karo Syrup. We dont want this ingredient to add any of its own character-flavor.)
2. ½ cup sugar
3. 1 egg
4. 1 cup water
5. 2 Tablespoons flour
6. Juice and rind of 1/2 lemon
Top Part:::
1. 2/3 cup sugar
2. ¼ cup butter
3. 1 egg, beaten
4. ½ teaspoon soda
5. ½ cup sour milk
6. 1-1/4 cups flour
Procedure, Bottom Part:::
1. Combine ingredients for the bottom part of the pie.
2. Pour into an unbaked nine inch pie shell.
Procedure, Top Part:::
1. Cream together butter and sugar.
2. Add egg to the butter-sugar mixture and beat thoroughly.
3. Sift together dry ingredients, and add to mixture above alternating with the milk a little at a time till its all added..
4. Spread this topping mixture over the stuff thats already in the pie-shell.
5. Bake at 375 deg F. for 35 40 minutes
Makes one LARGE 9 pie
ENJOY!!!!
I will have to search my wife's c-books for the others. I have this one readily available in my computer b/c I modified it and use it all the time.
Just the mention of shoofly pie brings back so many memories from childhood for me. I grew up in Quakertown, Pennsylvania and it was a favorite pie every fall. We moved to Texas in 1979. I made shoofly pie for my family a few years ago and no one ate it but me. Oh, well, their loss!!!
Ooooh! glad to get in on this subject!
Has anyone ever had an apple pie that has a hard, sugary, crunchy top..I think it might be similar to a sugar cookie? It's baked in a paper bag, but i don't think it has anything to do with the top crust. I'm wanting to find this recipe. It's sooo gooood. Ugh!
It is closely guarded how it's made.
Ooooh! glad to get in on this subject!
Has anyone ever had an apple pie that has a hard, sugary, crunchy top..I think it might be similar to a sugar cookie? It's baked in a paper bag, but i don't think it has anything to do with the top crust. I'm wanting to find this recipe. It's sooo gooood. Ugh!
It is closely guarded how it's made. It comes from a specialty shop, and they'll never tell!!
mudpie,
Is this a dutch apple pie?? There was a sorority selling these, and baking them in a grocery store in my area one day. They were incredible! Topped very high with crunchy top... would love to have that recipe too.
So here's a question... how do we ladies keep from turning into houses when we are baking so much? I mean if we don't taste our work how will we know if our product is any good? I've been trying to lose a couple inches, and I just don't know how I'm supposed to do it. The only thing I can figure out is to just taste the food, but not actually eat it (spit it out)... I know this is kinda gross, but what do you all do?
I don't have that kind of confidence built up yet... only been doing cakes for about 18 months, and haven't made all that many... so for me I always think I need to taste the frosting... then there's the cake. I level it off and think I need to taste the peices that fall off... just to make sure. It's not such a good thing to be doing! Might be good that I don't make a lot of cakes!
My wife makes an apple pie like that, but it has no top crust. There is a sugar glaze on top that even sparkles in the light. Not only that, but the apple pie itself has an incredibly delectable flavor that is second to none.
I'll get the recipe.
Also, as a side hint, when you bake apple pies, if you use the Blushing Golden variety, you won't get that sagging/shrinking syndrome wherein the apples all cave-in and "mush" down to nothing.
But I still taste my cakes, icing, filling..etc. If I don't then I can't say if it was any good! jscakes,
It seems like it would be hard not to taste, especially when trying new recipes. Seems like a dangerous hobby! Anyway, a little sugar is ok, but I have to say that I've actually skipped meals because I thought I'd already consumed enough calories to make up for one. Not so healthy! Like I said before, good thing I don't make too many cakes! Just a couple a month. : )
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