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 -
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 -
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 -
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'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 -
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 -
When figuring out baking ratios, is canned pumpkin considered a liquid or a dry ingredient? [more inside]
posted by pokeedog
on Sep 22, 2010 -
My ideal pumpkin pie is very moist, not too sweet, and quite structural. Is it possible to achieve this in a vegan recipe? [more inside]
posted by amtho
on Dec 24, 2009 -
I'm cooking my first ever pie for a lunch tomorrow (apple pie from Jamie Oliver's "Jamie's dinners" book if that makes a difference). I'm likely to be busy in the morning so can I get away with making it tonight so it just needs heating tomorrow? Or will the pastry go soggy overnight? Second option is to make the pastry and filling tonight, keep separate and assemble tomorrow. Or just get up ridiculously early?
posted by hibbersk
on Sep 13, 2008 -
Whenever I make a cake or pie in a baking dish, I always find that once it's done, I always wreck the first piece while trying to get the first piece out of the dish and onto a plate. After the first piece, getting subsequent pieces out is easy but that first piece is impossile. But there must be a way! Share your tips on how to get the first piece of pie/cake out of the baking dish and onto a plate without destroying it!
posted by Effigy2000
on Dec 24, 2007 -