I would like to bake a blackberry pie and take it with me on the plane. Will the TSA allow this? [more inside]
This is on the tip of my tongue and I will slap myself when you name it for me: a poem from the 70s or 80s about community and activism. It counts up from 1: with 1 you can do this, with two you can do that. I remember that with six, you can share a pie. At some number, you start putting out a newsletter. I want to think Marge Piercy was the author, but I've almost certainly got that wrong.
How do I adjust my pumpkin pie if I'm making them smaller and with crusts from scratch? [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]
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!
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'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]
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]
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]
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]
Last-minute pie baking ideas needed! [more inside]
Do you have a recipe for this chocolate pumpkin pecan pie? [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'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?
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?
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]
Where can I buy a rhubarb pie in NYC today? Queens or Manhattan preferred, but I'll take what I can get. [more inside]
What is the earliest occurrence of the phrase "make me a chicken pot pie"? [more inside]
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]
Why was my peach pie filling runny when warm but firm when cool? [more inside]
Years ago, I saw a cartoon using images of a man and a pie to illustrate the difference between absorption (man eats pie) and adsorption (man gets hit in face with pie). Anybody have a link to a copy? [more inside]
With Pi Day just around the corner, where do I get the best pie in the DC area? [more inside]
I recently purchased several boxes of magazines at a garage sale, including copies of a German magazine called "Lisa." It's a typical "woman's magazine" (i.e. fashion, celebrity news, recipes, human interest stories). It's been fun to peruse through it since we don't get much exposure to "foreign" stuff here in the sticks, and one of the recipes caught my eye: Luftige Joghurt-Aprikosen-Torte. [more inside]
I want to make a pie crust that isn't insane. [more inside]
ExcelFilter: I need help creating a pie chart as a separate worksheet in Excel that counts how often values appear in a column and creates a pie graph based on that data. I'm stumped, I'm not using the right Google terms, and my company's help desk couldn't guide me through the process, either. (That sounds awkward, so I describe it more comprehensibly inside.) [more inside]