How do I adjust my pumpkin pie if I'm making them smaller and with crusts from scratch? [more inside]
Help! I just started making a recipe for pumpkin bran muffins - I found the recipe at our grocery store, which has a samples kitchen at the back and has lots of recipe handouts. I just realized, part way through mixing the ingredients, that the recipe actually calls for one cup pumpkin pie mix. I wasn't paying attention and added one cup pumpkin puree. Can I just add pumpkin pie spice? Do I need to add more sugar? The recipe already calls for 2/3 cup packed brown sugar. Thanks for the help!
You are driving from Buffalo to Boston on the I-90. It’s past 9pm. You need a good diner (coffee, pie, grease) to stop at that isn’t too far off the highway or too close to Boston, to break up the drive. Where do you stop?
I want to make the best pie crust ever. ever. ever. Help me. [more inside]
I've just baked my first two fruit pies from scratch, and have a few questions about the process, namely about prebaking and getting a good top crust. [more inside]
It just occurred to me that the reaction that makes key lime pie doesn't actually depend on citrus, just on acidity. This means, hypothetically, one could make this kind of pie filling with things more interesting than lime or lemon juice. I need a sanity check on this idea, and some suggestions of delicious low-pH liquids. [more inside]
Inspired by dotgirl's cookie question. In college (Houston, TX, 1988-1992), the cafeteria used to make a pie I loved. It must have had a crust of some sort but I don't remember what. It had a thick layer of dry, sweet, chewy, crunchy granola-like (but not granola) stuff - topped with a thick layer of whipped cream type stuff. The granola-like stuff was the key to the deliciousness - chewy yet crunchy at the same time; somewhat rice-krispy like. I haven't run into it since, and can't find the right terms to get a hit on google. Anybody recognize it? Thanks!
Where's the best place to get pie in Bloomington, Indiana? [more inside]
A relative is recuperating from surgery in midtown Manhattan. I would like to get an awesome cherry pie and have it delivered to him in the next couple of days. [more inside]
I followed this recipe for a coconut cream pie up to but not including the last step for making the custard. I did not incorporate the butter? How bad is this? How will it affect the final product?
I'm making a lemon meringue pie for Thanksgiving, and it's my first time 1) making a pie 2) making meringue and 3) transporting it in my car for a hour. My grandmother's signature dessert was a lemon meringue pie that she made from a recipe she'd memorized and no one ever wrote down. She's been gone for about ten years, and we're all still missing her cooking. I decided to make a lemon meringue pie this year, one that my father (who has celiac disease) can eat too. [more inside]
What's an easy pie to make? I don't really cook or bake, but I have to make a pie for Thanksgiving because of reasons. [more inside]
What is the best recipe for pecan pie without corn syrup? [more inside]
So I got this great recipe from Cooks Illustrated's Cooks Country for a make-ahead blueberry pie. I have previously frozen fruit pie fillings (in a foil lined pie plate) without the pastry (remove from pie plate once frozen and stack in freezer); but this recipe has you freeze the whole assembled unbaked pie--pastry and all, for popping in the oven still frozen when you are ready to serve it. Only after putting in the freezer did I start to think about the glass pie plate I made it in--I am SURE it will crack if I put it right in the oven from the freezer, but recipe specifically says not to defrost before baking or you will have a soggy crust. Help! what should I do? [more inside]
Jazz songs like "Goodbye Pork Pie Hat/Theme for Lester Young" by Charles Mingus? [more inside]
Tolkien elves, I mean... not, like, Keebler elves. Do they, at any point in Tolkien's works, make or eat pie? And if so, what kind of pie? [more inside]
My boyfriend says that quiches are not pies. I say they can be classified as egg pies. Which of us is right?
I'll be getting married in Phoenix in March, and in addition to the cakes (which will be made by Karsh's Bakery), my fiancée would like to have pecan pie at the wedding. But Karsh's doesn't do pie, and we'd like to collect some suggestions for where to get really good pecan pie in the Phoenix, Arizona area.
This is a question about steak and kidney pie. [more inside]
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
Should I pre-bake this Cooks Illustrated Pie Dough for use with this Pumpkin Pie Recipe? [more inside]
What is the best dessert to make out of my 10 honeycrisp apples? [more inside]
I need the recipe for this spiced pumpkin pear tart. I have the ingredient list - with some quantities - but no instructions. I think it's from Gourmet or Bon Appetit, probably from the 1990s, but it's not anywhere online. Hope me, Metafilter. [more inside]
What flavor ice cream is best with Blackberry Pie? [more inside]
How to make a pie chart in Word with dollar amounts, not percentages? [more inside]
Are there cultures that don't have pie and/or how did you learn about fractions? [more inside]
I've noticed that if I order pie at a restaurant, most times, they serve it crust side facing me instead of pointy side facing me. Do most people eat their pie crust first?
How can I avoid a soggy crust for a coconut cream pie? [more inside]
Going to a wedding party tomorrow that includes a pie-baking contest, with prizes! Categories are: prettiest, tastiest and most creative. I am willing to spend hours of my life to go all the way with this contest. 'm looking for recipes, suggestions, decorating techniques, pictures of beautiful pies. Anything. Lay it on me.
Last-minute pie baking ideas needed! [more inside]
I'm looking for a great pumpkin pie in central Orange County (CA) that can be delivered. Do you know of one? [more inside]
Is there something like Gilt Taste that is based in Australia? I'm especially keen on their artisanal sweets and chocolates and cakes.
"Apple pie [3 staccato lip smacks]." Have you heard this somewhere before? [more inside]
PECAN PIE! I'm thinking of substituting palm sugar (which has a vanilla flavor built in) for syrup. And I have other issues. Cornstarch or not? I'm adapting different techniques and I've never done this before - HELP! [more inside]
Do you have a recipe for this chocolate pumpkin pecan pie? [more inside]
I have warm fuzzy feelings and inclinations to do nice things for people. Does this make me unprofessional? How do I talk myself out of it, if so? I'm in academia. [more inside]
Why did my piecrust stick to the pan? and other pie dilemmas.. [more inside]
Rescuing an undercooked rhubarb crisp: how can I cook the rhubarb interior without destroying the crumble on top? [more inside]
Tell me about grilling pies. [more inside]
I've got this packet of Pillsbury Pie Crust in my freezer. What are some delicious things you can do with it? There are plenty of recipes out there but I'd like to hear what your favorite is.
Calling all *savory* pie lovers... what are your favorite, EASY recipes? [more inside]
I'm trying to express my love for a certain dessert in a math/logic formula. I have this: π > ∼π , which I take to mean "Pi is greater than not Pi", and this: π > ∞-π, which I take to mean "Pi is greater than Everything but Pi". Do these make any sense or hold up in any legit way?
I'm looking for some good recipes for gluten-free and sugar-free cakes or similar desserts to make and bring to my university department's weekly cake devouring event. I'm an American in the UK, if that's at all relevant.
Can-I-Eat-This-Filter, Thanksgiving edition. Assembled an apple pie tonight, planned to bake it tomorrow morning, but accidentally put the egg white wash on the top crust tonight. If I keep it in the fridge all night and bake it tomorrow morning, it won't kill anyone, right? The wash is just egg white thinned with a little water, and I didn't put very much on before realizing my mistake. Thoughts?
"And in Vermont, a Yankee is somebody who eats pie for breakfast." Can you really eat pie for breakfast in Vermont? If so, please help make this dream a reality! Request for restaurant & nearby place to stay. [more inside]
I'm looking for a chicken pot pie recipe that appeared in an early '90s issue of Food and Wine magazine, but does not appear on the magazine's web site- help! [more inside]
What's your secret to a good fish pie? And what's a good white wine to go with it? [more inside]
When figuring out baking ratios, is canned pumpkin considered a liquid or a dry ingredient? [more inside]
Help me fill a pastry: non-meat, non-fruit, pie fillings. [more inside]
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