Fried Apple Pies.... truly a southern delight! Want to hear something horrible 9and good at the same time?) My husband's grandmother (and you couldn't get more southern than she was) started "short-cutting" the crust on these by rolling out canned biscuits into a wider circle, filling, folding over and pinching, then frying in hot oil. Oh, my! They were wonderful! I'll still do that on occasion in memory of her. We'd never think of taking shortcuts on the filling; however, just the crust portion.

Oh my goodness! My MIL used to do the same thing! She even Baked them in the oven!

Ok, now going back over some of these recipes I want pie !!!!!!!!!!!

Hey everyone, just a brief note to let you know that if you are having trouble finding the recipe links, Heath made it a sticky in the "Recipe Tips and Ideas" forum. Now we'll always know where to find these awesome links. And thanks to everyone who has contributed such great recipes to them as well!! http://www.cakecentral.com/mod.....c&&start=0

mmmmmm pie... I want pie

thanks for putting all the links in one place! woohoo!

I'm in the pie baking mode...searched and searched and finally found this thread. What is the texture of your pecan pie? I've never eaten one before, but was just wondering.

Does anyone have any additional pie tips, recipes, etc?

Have a great day!

I'm glad this thread got resurrected! I'm wondering how the pumpkin shortage will affect all your baking this holiday season. Has anyone had a problem with this?

My mom bought up a bunch of pumpkin just in case.........I use a lot during the holidays, so we were covering our bases =)

Thanks Anna for reposting the link. I had that saved in my files as well. This year, I decided to do something different besides pumpkin and sweet potato and tried my hand at pecan. It turned out great...at least that's what I was told. LOL. I wasn't for sure of the texture since I had never tried one for myself.

Have a great day!

I like my pecan pie on the smooth and chewy9well cooked) side of congealed. I don't like a loose(wet) pecan pie.

This is a great thread.

My DH LOVES pecan pie but hates the "yucky gooey part" (the custard). One year he asked me if I could make him one with out that. Well, no Babe, that's what holds the pie together. He responded that he was sure I could figure it out. I searched recipes and everything seemed like it would have the same type of consistency (He and my daughter have serious texture issues), so nothing was going to work.

Finally I decided that I would just add way more pecans than the recipe actually called for. Cook it like I normally do, then when I transfer it to the pie crust, scoop out just the pecans and then bake it. They are coated in enough of the custard that it bakes and holds together, but there is no gooey bottom.

It came out perfect, and now that's the only way I will make a pie for him. I have also started making them in muffin pan so that there are individual pies. It's so hard to cut a small piece of solid pecan pie, the individual ones are much easier. May need to go back and try the cream cheese crust that someone posted for mini pies in a muffin pan that sounded really good.

I just found this thread and just in time for Thanksgiving!!

Can you make other pies in a brown bag or does it only work for apple??

Thanks!

PS My Grandma's Peach Struesel pie is my favorite pie!!

Okay everyone I've updated the recipe links! Click on the link in my signature and go to page 6 for the updates!

Well hello Melvira..so good to see you!
Edna

I was actually afraid to use the "new" crisco for my crusts..... I heard that it wasn't working so well. Sooo, I used hi-ratio...didn't like it at all. I tried the new c...OMG, awesome crust! I thought they were good with the old, but the new kicks butt!!!!!

Just wanted to say that

Jen

Oh I love pie, I would rather eat a slice of pie than a piece of cake
But I would rather make a cake than a pie, LOL!
Someone mentioned that their husband has texture issues, well, so does mine. But he likes everything smooooth. So I was going to make a homemade coconut cream pie but he doesn't like the flakes of coconut in it I would have maybe used a little bit of the fine coconut in it but I never had any so I put 2 tsp. of coconut extract in it instead. Leave it over night for the taste to go all through it and YUMMO

Graham Pie Shell:
1½ cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
Bake for 10 min. @ 350

Filling
½ cup flour
½ cup sugar
1/4 tsp. salt
3 cups milk
3 egg yolks, slightly beaten
1½ tsp. vanilla
2 tsp. coconut extract or 3/4 cup of coconut
1 tbsp. butter

Mix dry ingredients together and add milk gradually stirring until smooth. Microwave 2 min, stir, continue to cook and stir until mixture thickens. Then add a small amount of mixture to egg and return eggs to mixture. Cook again until it boils. Stir in extracts and butter. Poor into baked pie shell and refrigerate.

I love coconut pie!
Edna

I love coconut pie too! Someone told me they make a coconut cheesecake and before adding the filling to the crust they scatter coconut Kisses on top of the crust that just adds that extra touch of yumminess.

Does anyone have a great German Chocolate Pie recipe? I have googled some but wanted to make one that someone has already tried. TIA

I've made so many pies at work the last few days I could scream.

My millionaire pie is different than the one earlier mentioned in the thread. My recipe has chocolate chips, walnuts and coconut. I sometimes cover it in ganache.

Lots of good recipes in this thread. I've never had chess pie but it sound great. I have a recipe for a really strong grasshopper pie somewhere. It's a pie for when the family is on your nerves.

Mel--You look great! Keep up the good work.

I've kind of skimmed through this, but I don't think I saw this recipe in this thread. It's a family favorite, and a regional specialty. Thought I'd share:

Stack Pie

6 pie shells (Place in pie pans and trim the crust so that it only goes about half way up the side of the pan. A pizza cutter works great for this.)

10 egg yolks
1 1/2 C. sugar
1 1/2 C. melted butter
1 C. cream

Combine egg yolks, butter, sugar, cream. Beat until sugar has dissolved. Add scant cup of pie filling to each uncooked pie shell. It fills six. Bake at 350 for about 20 minutes (The filling will seem firm) When cool, top each pie with a thin layer of caramel icing and stack them. Then cover the entire stack with caramel icing.

Simple Caramel Frosting.

3/4 C. butter, melted
1 1/2 C. brown sugar
1/4 C. plus 2 T. milk
(Mix these together and bring to a boil.)

Add 1 t. vanilla
3C. powdered sugar

Beat until creamy and smooth.

SSooooooooo rich, you only need a very small slice!