Why Don't We Talk About Pies On Here?
Lounge By BellaSweet Updated 15 Dec 2009 , 4:39am by Luvsthedogs
Jenlg- go back to page 3 there is a recipe for Sour Cream apple pie with strusel toping, that is a Dutch apple pie. Or if you want to use your own apple pie recipe, my spicey Strusel topping is on page 6 under the Purple plum Pie recipe. I don't think I would use the nutmeg for apple pie. But it wouldn't hurt.
I still don't see the sour cream apple pie......Am I going blind? Who posted it?
Page 4 Thank you, I thought I was going crazy (=
You're not crazy or blind. I'm dsylexic- You don't want to know what I did with page numbers in the classroom. My students very quickly learned never to believe the first page numbers I gave them, it was usually wrong. I normally got it right on the second try.
I LOVE pecan pie! I make them every Thanksgiving and Christmas. My grandmother always made a big, beautiful coconut cake for holidays, but I always went for the pie!
The reason I chose my screen name - Flakygal - is because my real talent lies in making light, flaky pie and tart crusts. I'm learning the cake decorating stuff, but I'm great with pies.
I would also love it please !
Has anyone made any pies lately ?
We just made this and it was very yummy 
!
S'mores Pie
1 graham cracker crust, recipe below or you can buy a pre-made one
1 (12 oz) pkg semi-sweet chocolate chips
3 cups mini marshmallows
1/3 cup whole milk
2 cups heavy whipping cream
Graham cracker crust:
1 c graham cracker crumbs
1/4 c melted butter
1/3 c light brown sugar (you can use regular sugar too)
Mix all the ingredients together.
Once it is all combined press it on the bottom and up sides of you pie tin. For this pie it doesn't have to be baked because it will be refrigerated, but if you want to you can bake it at 325-350 F for 8-10 minutes.
S'mores filling:
Heat 1 3/4 cups of the chocolate chips, 1 cup marshmallows and milk in a medium saucepan, on low heat. Stir just until marshmallows are melted. Pour into large bowl. Cool to room temperature.
Whip the cream until it forms stiff peaks. Fold about 3 cups of the whipped cream and the rest of the marshmallows into the chocolate mixture. Spoon into crust. Top with the rest of the whipped cream and chocolate chips. Refrigerate for about 3 hours or until set.
Okay Flakygal, give up your recipe for your flaky pie crust. PLEEEEEEEZE!!!!!!!!!!!!!!!!!
Oh, my gosh! I got NO notifications on this thread yesterday. Sorry it seemed like I was ignoring you. Here' hoping you get this.
Okay, here's my recipe:
8 oz unsalted butter - cold
12 oz AP unbleached flour
1 T salt
1 T white vinegar - cold
4 1/4 oz cold water
Directions
Toss together flour and salt. Combine water and vinegar and set aside (I usually put it in the fridge until I need it) Cut the butter into small pieces and toss into the flour mixture. Working quickly, press the bits of butter between your fingers until they are flat. Don't overmix. Add about 3/4 of the water and stir or work with your hands until it starts to come together. Add the rest of the water, if needed. Some days you need more, some days less. Turn onto a floured surface and knead just a few times to bring the dough together into a ball. It will seem a bit crumbly at this point. Don't worry about it. Wrap the ball in plastic and refrigerate it for a few hours or for as much as a day.
This will make enough to roll out two 9 or 10-inch pies or one top and bottom crust. If you are doing a top and bottom crust, make sure everything is ready to go before you roll it out. The colder this is when you put it in the oven, the better. If you are just rolling out the single crust, I recommend lining your pie pan and then freezing the crust. It'll keep for a week or so in the freezer and it'll be so flaky when you bake it.
The key is not so much the recipe, but the technique. Everything needs to be really cold. I usually start with frozen butter and on a hot day, I'll chill my bowl before working with it. Also, I never use an electric mixer or food processor. It mixes the butter too fine. You want to be able to see butter when you roll out the crust. When it cooks, the butter melts and turns to steam, which is what will give you those flaky layers. Does that make sense?
Anyway, if you want a sweeter crust, omit the vinegar and add a few tablespoons of sugar to the flour mixture. Adjust your water accordingly. You'll get to the point where you can just eyeball it.
HTH
Flakygal
Okay Flakygal, give up your recipe for your flaky pie crust. PLEEEEEEEZE!!!!!!!!!!!!!!!!!
Oh, my gosh! I got NO notifications on this thread yesterday. Sorry it seemed like I was ignoring you. Here' hoping you get this.
Okay, here's my recipe:
8 oz unsalted butter - cold
12 oz AP unbleached flour
1 T salt
1 T white vinegar - cold
4 1/4 oz cold water
Directions
Toss together flour and salt. Combine water and vinegar and set aside (I usually put it in the fridge until I need it) Cut the butter into small pieces and toss into the flour mixture. Working quickly, press the bits of butter between your fingers until they are flat. Don't overmix. Add about 3/4 of the water and stir or work with your hands until it starts to come together. Add the rest of the water, if needed. Some days you need more, some days less. Turn onto a floured surface and knead just a few times to bring the dough together into a ball. It will seem a bit crumbly at this point. Don't worry about it. Wrap the ball in plastic and refrigerate it for a few hours or for as much as a day.
This will make enough to roll out two 9 or 10-inch pies or one top and bottom crust. If you are doing a top and bottom crust, make sure everything is ready to go before you roll it out. The colder this is when you put it in the oven, the better. If you are just rolling out the single crust, I recommend lining your pie pan and then freezing the crust. It'll keep for a week or so in the freezer and it'll be so flaky when you bake it.
The key is not so much the recipe, but the technique. Everything needs to be really cold. I usually start with frozen butter and on a hot day, I'll chill my bowl before working with it. Also, I never use an electric mixer or food processor. It mixes the butter too fine. You want to be able to see butter when you roll out the crust. When it cooks, the butter melts and turns to steam, which is what will give you those flaky layers. Does that make sense?
Anyway, if you want a sweeter crust, omit the vinegar and add a few tablespoons of sugar to the flour mixture. Adjust your water accordingly. You'll get to the point where you can just eyeball it.
HTH
Flakygal
flakygal.. Thanks for sharing that. Can you use it either baked or unbaked before you add the filling ?
No problem! Yes, you can either pre-bake or bake along with the pie. My rule of thumb is: if the recipe calls for baking for 50 minutes or more, I just fill the raw shell and bake. Most apple pies fall in this category. If the baking time is less, I will pre-bake the crust either fully or partially. When I do that, I line the crust with foil and fill with dried beans to keep it from shrinking. I usually pre-bake at about 400 degrees.
Ok, it's going to take six years to catch up with this thread, but I posted this recipe in another thread and someone asked me to share it here so it can get on the google doc!! This is a wicked good pie that I make every year at Thanksgiving!! Mmmmmm... it's coming folks... I can almost taste it!!!
Cinnamon Streusel Sweet Potato Pie
Filling
1 1/2 cups mashed cooked dark orange sweet potatoes (about 1 lb uncooked)
1/2 cup packed brown sugar
2 tablespoons corn syrup
1 cup evaporated milk
3 Eggs
1/2 Teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 Deep dish pie crust
Streusel
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans
1/4 cup chopped walnuts
Topping
1 cup sweetened whipped cream, if desired
1 . Place cookie sheet on oven rack. Heat oven to 425°F. Place sweet potatoes in food processor; cover and process until smooth. In large bowl, mix sweet potatoes and remaining filling ingredients with wire whisk until smooth; pour into frozen pie crust.
2 . Bake on cookie sheet 15 minutes. Reduce oven temperature to 350°F; bake 20 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Carefully sprinkle streusel over filling. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean and streusel is golden brown. Cool completely, about 3 hours.
3 . Serve pie with sweetened whipped cream. Store covered in refrigerator. 8 servings.
Fiddlesticks, I saw a while back the discussion of cobblers and I am still trying to "catch-up" but here is the best Peach cobbler you have ever had! Use a deep dish to bake this!
Fresh Peach Cobbler
Crust:
2/3 C. shortening
2 C. all-purpose flour
4-5 T. water
Filling:
6 C. sliced and peeled fresh peaches
1 1/2 C. water
2 C. sugar
3 T. flour
1/4 t. cinnamon
1 1/2 sticks butter
Preheat oven to 375 deg.
Make crust by cutting shortening into flour. Gradually add ice water. Divide into half. Roll each half to fit 8x8x4 inch pan.
For the filling, put 3 C. peaches and 1 C. water into the baking dish. Combine the sugar, flour, and cinnimon. Sprinkle half of this over the peaches in the dish. Dot with half the butter. Cover with one square of dough. Make 2-3 slits in dough. Bake 15 min. or until it no longer looks doughy. Top with remaining peaches, 1/2 C water, 1 C. sugar and 6 T butter. Top with remaing sq. of dough. Cut slits and brush with butter.
Bake for 45 min. til brown and filling is slightly thick.
Well I have another pie recipe some of you might like! I tried for 25 years to find a perfect fried apple pie that the crust was easy to handle! This may be a "southern" thing, I don't know! Anyway, this is a good recipe and I have also made it with the canned fruit pie fillings!
Fried Apple Pies
Crust
2 C. all-purpose flour
dash nutmeg
1 t. sugar
1/2 t. salt
1/2 C. Crisco
1 t. vinegar
5 T. ice water
Filling
3 C. apples (diced)
1/2 C. sugar
1 t. cinnamon
1 T. cornstarch
1 t. Vanilla
Cut apples and mix filling ingredients in a bowl, then transfer to pot on the stove. Cook on low temperature til apples are soft but not mushy. Cool -- (this is also perfect timing to mix up crust)
Blend dry ing. for crust. After tossing with a fork, add vinegar then water. Mix a little before adding Crisco, then work with your hands. Roll half the dough at a time to make it easier.
Next spoon 3-5 apple pieces and sauce into a portion of the dough, roll and crimp edges to seal. Fry in hot oil! Do not fry pies at high temp or they will burn! Drain on paper towels and sprinkle with cinnamon and sugar. You can use a saucer or cereal bowl to cut out your dough! Anything that is about 4-5 inch circle!
I've never had a fried apple pie, although I have heard of them. I'm in the North so maybe they are a southern treat. I'm looking forward to trying them!! Thanks for posting!!
Sheesh, another thread I never heard from again... 
Here's a link to all the recipe links on this thread (and a few others): http://cakecentral.com/cake-decorating-ftopicp-6328141.html#6328141
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