Pie

What no thread dedicated to the glorious pie? Well if I missed it, Cathy will merge me. I don't know what I was watching on Food Network last night, but they were making some sort of peanut butter pie. They mixed peanut butter and powdered sugar until the mixture was crumbly. Placed some of that in the bottom of a pie shell. Then came a layer of homemade custard, more peanut butter crumblies, then a layer of whipped cream topped with a sprinkling of peanut butter crumblies. I've been thinking about this pie non-stop! Anyone ever try something like this?

Did you ever watch the movie Waitress?
That movie just made me obsess on pie for weeks.
I never did get the falling in love strawberry chocolate pie right.
Maybe I'll try again-
The mistakes are still good to eat.

So far this year made

Blackberry (with fruit from Costco) after returning from Oregon
Cherry
Blueberry (both with fruit from Seedling)

I recently made this berry apple pie for my boyfriend's father and he thought it was a masterpiece (although he tends to exaggerate). I forgot to add the butter, but it was quite good.
Soon I plan on making a fresh peach, which I've never made before. Although I have a nice, easy recipe for a peaches and cream pie that uses about 5 ingredients if you want it.

I've made a peach pie with caramelized honey a few times now and will be trying it again this weekend. It's really delicious. Blueberry-Lemon custard pie is another favorite of mine. And of course I am dreaming about the moment I can go pick 30# of apples to make pies with. Oh, Pie!

With all my CSA veggies I find myself making more savory pies,too; last year I made a corn-tomato pie with green onion, cheddar, and a little sour cream under the top crust. It was a great way to use a lot of the sweet corn in my share. Another standout was a meat pie with ground beef, caramelized onions, and blue cheese. I could have eaten 3 pies. Honest.

What no thread dedicated to the glorious pie?

NO THREAD?!?

There's not only a thread, it's one of the very first ones ever.

Saturday my parents and I bought a Baker's Square fresh raspberry cheese pie. Don't laugh, it's really tasty. We split it and after eating half of a mini Very Berry pie from Marilyn's in Indiana...

Interesting. I was in Indiana the other day and I looked up places for pie on this board. Marilyn's and Lincoln's O were my top two picks. I don't ever remember coming here before. I'm surprised to be reading this, in fact.

The plan was to get lunch and pie. I didn't realize that they did not serve lunch quite yet, so Mr. Pie ate a mini key lime cheesecake and I took a mini Hoosier cream to go. The cheesecake had great flavor, but it was in a paper dealie, like a rectangular cupcake liner. The cheesecake was too soft for such a flimsy thing, and really needed some scraping. I was delighted with the flavor of the Hoosier cream pie, but the texture was odd, like it was loaded with gelatin. The crust was nice though.

HI,

Was your pie stored in the refrigerator or on the counter?

Regards,

Sorry, Pie Lady, but the jury is going to side with Baker's Square on this one.

In the fridge, in the tin and box it came in.

Kennyz wrote:Sorry, Pie Lady, but the jury is going to side with Baker's Square on this one.

Ladies and gentlemen of the jury, I object, there was no mold on the yogurt despite being held at room temperature for three days. Cream cheese is acidic too, not to mention there was no mold on the ample "whipped cream" and the pie was stored at 40 or below, out of the danger zone. I don't believe BS Pie is so fresh as to not use some kind of preservative. Council Kennyz's arguments are unfounded. I implore you!

I have no knowledge of the freshness of Baker's Square ingredients, storage methods or anything else but I do know that raspberries mold VERY quickly, particularly when they are moist and in an enclosed container. Perhaps you are giving Baker's Square a bit of a bad rap --sounds like the raspberries were actually fresh and that nature took it's course in the moist, enclosed storage container inside your fridge. Possible?

boudreaulicious wrote:I have no knowledge of the freshness of Baker's Square ingredients, storage methods or anything else but I do know that raspberries mold VERY quickly, particularly when they are moist and in an enclosed container. Perhaps you are giving Baker's Square a bit of a bad rap --sounds like the raspberries were actually fresh and that nature took it's course in the moist, enclosed storage container inside your fridge. Possible?

Blackberries too - I bought some last Saturday at the GCM . . . went to eat them Tuesday - moldy already. A little too soon in my book but not entirely shocking.

Perhaps, but the box wasn't sealed tight and don't forget their fruit pies are encased in goo, so the goo should have added a preservative quality. And I must admit that there was a fresh baked fruit item made in a Dessert Exchange once that I left in a Tupperware container for at least the same length of time and it was perfectly fine, even though it wasn't even glazed. I still say boo hiss, but I could be wrong about BS. Either way I'll be back at some point.

Rolf's does not sell individual slices of pie, however, there were some tasty-looking 4" lattice cherry pies in the doughnut case that I forgot to buy while I was there.

Pie Lady wrote:Rolf's does not sell individual slices of pie, however, there were some tasty-looking 4" lattice cherry pies in the doughnut case that I forgot to buy while I was there.

I have mixed feelings on Rolf's - some of their stuff I like, but there's plenty I don't like. Recently, I was at a party where someone served a key lime tart from Rolf's and it was totally devoid of key lime tartness . . . probably too much cream. I can't comment however on their cherry pies.

Pie Lady wrote:I must admit that there was a fresh baked fruit item made in a Dessert Exchange once that I left in a Tupperware container for at least the same length of time ...

Exhibit B, Ladies & Gentlemen.

...which was fine... why not Bakers Square? Unfounded!

BR wrote:

Pie Lady wrote:Rolf's does not sell individual slices of pie, however, there were some tasty-looking 4" lattice cherry pies in the doughnut case that I forgot to buy while I was there.

I have mixed feelings on Rolf's - some of their stuff I like, but there's plenty I don't like. Recently, I was at a party where someone served a key lime tart from Rolf's and it was totally devoid of key lime tartness . . . probably too much cream. I can't comment however on their cherry pies.

Interesting, I had the Key Lime in both full-size and 1" tart form, but both were quite tart and key-limey. Maybe that was an off day.
The chocolate cream sure looked good but I can't finish a whole pie by myself. Maybe since I'm meeting mom and pop tomorrow they can come with me and take half home...hmmm...it is in the interest of science, after all...

I could swear I saw a post at some point that said Rolf's Apple Pie was very good, but I can't seem to find it. Any opinions? Also, since I'm here, has anyone had pie from Luscious Layers or Bittersweet?

Yes, Your Honor, I did shoot those other 2 people. But they lived! Which proves that I am not capable of murder and must therefore be found inncocent in this case!

I think that would fly, actually.
If a non glazed pie keeps for 4 days+ then a glazed pie should keep for 4 days, too. Where's my witness Ms. Lavender Cookie?

Hi- I've had Rolf's Key Lime pie a few times, and I thought it was great. The lime flavoring was very pronounced.

Pie lady-This is concerning the raspberry pie. Raspberries have a tendency to get moldy fast, and it was probably not Baker Square's fault that your pie got moldy in 4 days.

When you purchase raspberries or blackberries at the farmer's market, it is always a good idea to pour them into a glass pie pan. or something similar, when you get them home, to give them more air. Hope this helps, Nancy

NFriday wrote:Pie lady-This is concerning the raspberry pie. Raspberries have a tendency to get moldy fast, and it was probably not Baker Square's fault that your pie got moldy in 4 days.

Curses! I move to dismiss the charges...

This year for both Mr. Pie's and my office parties, I decided to make mini pumpkin pies. From the recipe for Mini Libby's Famous Pumpkin Pies, it looks like the basic pumpkin pie filling (minus 2 eggs) fills 4 shells. So I would guess that any basic, 9" pumpkin pie variation would fit in 4 shells, assuming the filling isn't whipped, etc. However, the shells in this recipe are store-bought, and I want to make them from scratch. Does anybody know how many 4" crusts one gets from a basic pie crust recipe (mine is 1-1/4 or 1-1/2 cups flour, 2/3 cup butter)? Or how much dough, by weight, equals a 4" pie crust? I'd rather roll out individual crusts than stamp them out, because then you end up with scraps that either get tossed or tough from re-rolling.

I could swear that recently I saw a recipe for pumpkin pie that had a shoofly-like filling on the bottom. I can't find this recipe for the life of me. I see plenty of pumpkin pie made with molasses or "black-bottom" pumpkin pies that have chocolate underneath, but not a molasses layer. Does anyone have a recipe like this or can direct me to one online?

Thank you!

Pie Lady wrote:I could swear that recently I saw a recipe for pumpkin pie that had a shoofly-like filling on the bottom. I can't find this recipe for the life of me.

Curious, I did a Google search for "pecan pumpkin pie" to see if that might be a variation. I see a few recipes that have a pecan pie layer above the pumpkin, but not beneath.

Yeah, I looked too and got nothing - sounds good, I hope someone finds something!

It must have been a dream. Anyway, I think this is grounds for recipe development.

With a pecan/pumpkin, I can understand wanting to put the pecans on top: the beauty of all those nutmeats.
For a shoofly/chess pie, sure you could put it on the bottom. The question of cooking time might come in: could you overcook the bottom before the pumpkin custard set?

I see some pecan cheesecake varieties with the pecan on the bottom -- you could probably use the same techniques.

When I search for pecan pie pumpkin cheesecake, it goes back to pecans on the top.

This makes me think of Baker's Square's "Caramel Pecan Silk Supreme" or other frankenpies.

From Paul Prudhomme's first cookbook:

NYTimes.com
RECIPE
Paul Prudhomme's Sweet Potato Pecan Pie

Pastry:
3 tablespoons butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour

Filling:
1 cup cooked, mashed sweet potatoes
1 tablespoon butter
1/4 cup firmly packed light brown sugar
1 tablespoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon each nutmeg and allspice
1/4 teaspoon salt
1/2 beaten egg
2 tablespoons sugar
1 tablespoon heavy cream

1/2 cup chopped pecans
3/4 cup sugar
2 eggs
3/4 cup dark corn syrup
1 1/2 tablespoons butter, melted
Pinch salt
Pinch cinnamon
2 teaspoons vanilla

Pastry (see recipe)

Chantilly cream (see note)

Pastry:
1. Cream butter and sugar, until light and fluffy.
2. Add egg and milk; beat about 2 minutes..
3. Stir in flour to moisten ingredients. Refrigerate at least one hour.
4. Roll out dough into 14-inch circle on lightly floured wax paper. Place in deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute edges.
Filling:
5. Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell; sprinkle with pecans.
6. Combine 3/4 cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans.
7. Bake at 300 degrees for 1 1/2 hours. Cool. Top each slice with dollop of Chantilly Cream.

YIELD 1 nine-inch pie

NOTEChantilly cream: For each cup of cream use 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac.

Picture, recipe & variation of said pie here

http://www.lthforum.com/bb/viewtopic.ph ... 04#p286504