Why Don't We Talk About Pies On Here?
Lounge By BellaSweet Updated 15 Dec 2009 , 4:39am by Luvsthedogs
Lani-
Thanks for the information. When I vist El Paso, I will visit the cake store you recommended.
I have been to the Inn of the Mountain gods. I love to visit the town. Many shops with arts and crafts. My other favorite city is Cloudcraft too.
My sister is excited the new outlet store in sunland opened. Well, again thanks for the info.
Bundtdiva (Stacie)
Chris- Thanks for posting the picture of the Amethyst Pie. Very pretty, you did a great job. I have rarely made the lattice top -too lazy- but it is the perfect look for that filling. One trick for getting a beautiful finish on the top crust brush with cream and sprinkle with sugar.
Ok, what is this trick with freezing the bottom crust. What does it do for the bottom crust?
Does anyone have a trick for meringues that don't shrink. I seal the merginue to the crust, and it comes out of the oven attached. When the pies cools, 90% of the time it shrinks and comes loose on one side. The other issue is the brown weeping drops after the pie really cools.
Huh, the same thing is happening with this thread as the cupcake thread -- no email notices. Anyone else having this problem??
I'm so glad to see this topic. My mother loves to bake pie and I have started enjoying making them these past couple of years. My favorites are always the berry pies since we have lots of wild berries and local farms where you can pick your own. My current favorite is strawberry rhubarb streusel pie. I use this recipe from recipezarr.com My family loves it and not everyone is a fan of rhubarb. But they all devour this pie.
http://www.recipezaar.com/83789
Oh, also, there are 7 recipes for millionaire pie on www.recipezaar.com. There is one specifically listed as Furr's Cafeteria Millionaire Pineapple Pie. Hope this is what you were looking for. It sounds good. We'll have to give it a try.
http://www.recipezaar.com/112211
Huh, the same thing is happening with this thread as the cupcake thread -- no email notices. Anyone else having this problem??
yep, me too, only just found it by looking inside the actual forum 
Hopefully everyone else will have a chance to do the same and notice that it's still going strong.
I wasn't getting any of them either. The last one I got was page 11.
Some of my notices go to my spam folder and some go to my inbox. Don't know what the reasoning is for that! You might want to check your spam folder and see if that is where you are getting notices.
Shoo Fly Pie has molasses in it. It has a dark, gooey layer similiar to the pecan pie filling and then a more solid top. It's an old pie from way way back. I remember reading that it got its name from sitting in the window to cool and the baker would have to keep shooing the flies away.
Glad you liked the coconut cream pie, Luby. I really love it myself. It has replaced all other C.C. pie recipes for me!
I was up at 4a.m. and starting reading some back pages on here and got so hungry that I had to get off of here!
Last night made an apple pie but put it in a 9 x 13 pan, cut it into squares. It served a lot more people and I plunked a scoop of vanilla ice cream on top and drizzled with caramel topping. Yumm! And instead of just pie wedges, it was different but fit onto the plates very pretty.
Vickymacd- I totally love the idea of baking square pies!!!
Also, did anyone watch the pie challenge last night. Man oh man those were some good looking pies. i wanna make a chery pie soooo bad right now. I am just dying to do a real crust, lattice and the works.
Theres new pan out maybe from kitchen krafts ?? Anyway its kind of a long rectangle and its for making pies in.
http://www.kitchenkrafts.com/category.asp?c=120000&SID=PE20080918CD&TID=0918KTCH&lm=KTCH
Shows it on this page !
Saw that pan before and I think the idea is great because I LOVE the edges, but what a pain it looks like to cut it up for some reason to me.
Bellasweet~ we have a restaurant here called 'pie', but the logo is the mathematical symbol. And their building is square.
So now I'm envisioning a 'pie shop' that is circular and has seating in wedges all around the inside of the shop. The seating benches has a crimped cushy edge at the top by your neck....
Wow, I need to go do something more productive!
Think I'll go clean out the garden and plant some mums.
Think I need fresh air!!
It's half way down the page. It's a recipe from Narie. HTH, kristen
http://docs.google.com/Doc?id=ddmmx5vd_9dp5h9hhp
No problem 
I just want to say that cat on your avatar is adorable. I used to have a kitty named Kazi who looked just like that. I came home one day and he was gone 
I think someone stole him
Someone mentioned a shoo-fly pie? Well I love them. I tasted my first one at a shop in Lancaster PA. I can't recall the name. They do ship these all over the country though. They are excellent. Anyway, I have a receipe that I make. Hope you like it. NOTE: you have to like molasses though.
Pennsylvania Dutch shoo-fly pie
In a large bowl combine:
3 cups flour
1/2 cup brown sugar
1 cup sugar, granulated
3/4 cup butter
This will be a crumbly crumb mixture. In a separate bowl mix:
1 cup hot water
1 cup dark molasses
1 teaspoon baking soda. dissolved in teaspoon vinegar. Stir until foam appears.
Line 2 9inch pie plates with your favorite pastry. Pour molasses mixture equally into 2 pie shells. Divide crumb mixture equally between 2 pies, spreading evenly on top. Bake in preheated 400' oven for 10 mins, then reduce to 350-375 for 30-35 mins. Results are moist bottom pie, yummie serve warm.
(receipe courtesy of mountain potpourri(cookbook) Waynesville N.C
I love this cookbook!!!!
I made this pie and shipped it to my DH in Iraq. It made it and was in good shape when he got it. He loved it!
Stephanie
Pie is the first food I learned to make. With my family Thanksgiving is all about the pie. Oh, we still do the big turkey, ham, dressing veggies, etc., but the dessert table is a thing of beauty - 10 pies at least, all different kinds. I have a great recipe for banana cream pie that uses real whipped cream and a cooked custard - it's out of this world. Will post the recipe later.
Pie is the first food I learned to make. With my family Thanksgiving is all about the pie. Oh, we still do the big turkey, ham, dressing veggies, etc., but the dessert table is a thing of beauty - 10 pies at least, all different kinds. I have a great recipe for banana cream pie that uses real whipped cream and a cooked custard - it's out of this world. Will post the recipe later.
Oh pookie you're making me hungry!!
Just wondering what the price on pies are these days? Are you guys selling any for the holidays? I know in the sotres(here in NC where I live) they run about 5.00 to 7.50 a pie.Sweet potatoe, pumpkin and coconut. Just wondering what to charge so I can be compatible with others.
Dd whisperingmadcow ever post the recipe for the pumpkin pie that has yams in it? of not--please share!!
Just wondering what the price on pies are these days? Are you guys selling any for the holidays? I know in the sotres(here in NC where I live) they run about 5.00 to 7.50 a pie.Sweet potatoe, pumpkin and coconut. Just wondering what to charge so I can be compatible with others.
The bakery I used to work at sells them for $11.50 and cream pies are $12.50. And they would sell A LOT of pies. They were all really good. The chocolate pecan pie was sooooooooo good. boy do i miss working there
For whomever submitted the Amethyst Pie I have a question.....
You say to 'grind' the cranberries. Like fine grinding like coffee (sort of)
or just like processor grind? Or chop fine?
I want to try this and need the answer please. Also, do the cranberries cook enough? I don't usually work with cranberries. Thank you!
Does anyone have a recipe for pumpkin cheese ? I just had a piece of a Pumpkin cheesecake with gingersnap crust and a caramel drizzle on top .It was heaven,So delicious! I just went through the file and unless I missed it I didnt see that anyone had posted a recipe for a pumpkin cheesecake ??
My favorite pie ever is from The Elegant Farmer. It is over by Milwaukee. They bake their apple pies in a brown bag coated with butter. The pie crust is carmilized and completely orgasmic. No, I didn't mean organic.
Has anyone ever heard of this method, or know how to do this? I would love to try, but I am deathly afraid of the combination of fire from my gas oven, butter and paper. I have renters insurance, but I don't think it covers ignorance.
I haven't read the whole thread, so I hope this isn't redundant but, I have always baked my apple pies in a brown paper bag. I don't coat it in butter first,never had a problem with it burning, and have only gotten rave reviews on my pie. I just place it on a baking sheet and make sure it doesn't touch the sides of the oven. The bag does get greasy because instead of a top crust, I make a paste of butter, flour, sugar and brown sugar and spread it over the top before baking. Sooo good.
On a side note, I also bake my Thanksgiving turkey in 2 brown paper bags overlapped at each end, and it keeps the turkey so moist. I make the best turkey of anyone in my or my husbands families combined (and we have large families). Paper bags in baking RULE!!!
Two of my favorite pies are Sour Cream Raisin and Gooseberry. My Grandma used to bake those but didn't write down her recipes. I've made both but they just don't taste the same. Of course she would raise her own gooseberries. I remember my Grandparents would always drizzle cream over the top of their pieces of fruit pie. I guess that was before they started whipping it! My Dad said when he was growing up that my Grandma made a pie every day and she would cut it in fourths for dinner for the 4 of them! He is 82 years old so I guess that way of eating didn't hurt him. 
He just got his cholestoral checked and it is 152!
Quote by @%username% on %date%
%body%