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? Thanks!
posted by hibbersk on Sep 13, 2008 - 16 answers

Fresh off of making chicken that was too hot to eat, my wife and I have baked a pumpkin pie that has no sugar in it. Before you take away my spatula, please help me rescue what's left... [more inside]
posted by unixrat on Mar 3, 2008 - 14 answers

Help! I'm running a pie contest Sunday. I need pointers on how to set it up. [more inside]
posted by Miko on Jun 29, 2007 - 5 answers

A couple of days ago, I was googling around for help when it came to cooking rhubarb and cherries together. I found a recipe that looked really good that called for baking them wrapped in tortillas with butter, sugar, and I don't remember what else. Now I can't find the recipe any more. Any suggestions on how this might work? [more inside]
posted by croutonsupafreak on Jul 1, 2006 - 5 answers

Looking at pumpkin receipes, they all seem to be mostly sugar and gunk with a little pumpkin thrown in to make sure it lives up to its name. Am I looking at the wrong receipes?
posted by twine42 on Oct 26, 2004 - 16 answers

What does one do with two pounds of Key Limes? They were selling them at the local produce mart today and I picked them up on a whim. The eponymous pie is an option, of course, but I'm wondering if there's anything else worth trying.
posted by Johnny Assay on Oct 2, 2004 - 16 answers