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]
posted by PussKillian
on Aug 10, 2014 -
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]
posted by vogon_poet
on Jul 26, 2014 -
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?
posted by bluesky78987
on Mar 14, 2014 -
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]
posted by alms
on Jan 24, 2014 -
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]
posted by gladly
on Nov 25, 2013 -
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]
posted by nooneyouknow
on Nov 15, 2013 -
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]
posted by Lylo
on Aug 29, 2013 -
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]
posted by Nibbly Fang
on Jun 4, 2013 -
My boyfriend says that quiches are not pies. I say they can be classified as egg pies. Which of us is right?
posted by peter1982peter
on Apr 3, 2013 -
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.
posted by ErWenn
on Jan 10, 2013 -
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.
posted by wryly
on Dec 20, 2012 -
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]
posted by k8lin
on Nov 15, 2012 -
Are there cultures that don't have pie and/or how did you learn about fractions? [more inside]
posted by long
on Aug 25, 2012 -
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?
posted by willnot
on Aug 9, 2012 -
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.
posted by corn_bread
on Apr 27, 2012 -
I'm looking for a great pumpkin pie in central Orange County (CA) that can be delivered. Do you know of one? [more inside]
posted by ladyrachel
on Feb 5, 2012 -
Is there something like Gilt Taste
that is based in Australia? I'm especially keen on their artisanal sweets and chocolates and cakes.
posted by divabat
on Dec 18, 2011 -
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]
posted by jbenben
on Nov 24, 2011 -
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]
posted by Ambrosia Voyeur
on Oct 31, 2011 -
Rescuing an undercooked rhubarb crisp: how can I cook the rhubarb interior without destroying the crumble on top? [more inside]
posted by Westringia F.
on Jun 22, 2011 -
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.
posted by storybored
on Apr 21, 2011 -
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?
posted by TheCoug
on Mar 5, 2011 -
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.
posted by iamkimiam
on Jan 20, 2011 -
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?
posted by doift
on Nov 25, 2010 -
"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]
posted by mosessis
on Nov 16, 2010 -
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]
posted by shinyj
on Oct 11, 2010 -
When figuring out baking ratios, is canned pumpkin considered a liquid or a dry ingredient? [more inside]
posted by pokeedog
on Sep 22, 2010 -
I've just been given an enormous box of peaches, far more than I can eat. Please to share your best recipes for peach pie, peach cobbler, and other peachy desserts.
posted by killdevil
on Aug 15, 2010 -
I would like to make a pie for a small July 4th gathering tomorrow. It must work in a homemade graham cracker crust. Suggestions? [more inside]
posted by wondermouse
on Jul 3, 2010 -