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Post by traveler63 on Dec 12, 2009 22:04:05 GMT
OMG I love pies and can't bake one for the life of me. I am a mess when it comes to baking in general. I have tried everything and nothing comes out remotely looking AND tasting like it should. So, my question to you:
What is your altime favorite pie, ok give me two??
Mine are apple in any form and deep dish anything.
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Post by Deleted on Dec 12, 2009 22:10:41 GMT
I am not a big pie eater but you can give me:
cherry pie blackberry cobbler mirabelle tart tarte Tatin blueberry pie
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Post by cristina on Dec 12, 2009 22:24:44 GMT
I'm not a big dessert eater either, even though I like making desserts. Pies are nice because I can just have a sliver and be satisfied.
I especially love warm apple pie with a bit of really good, sharp cheddar cheese. This would be my #1 pie.
The pear-almond tart that I made at Thanksgiving might be my new second favorite. Not at all sweet and pretty easy to make. Even you could do it T63!
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Post by Deleted on Dec 12, 2009 23:34:33 GMT
Love love love pies. Apple my favorite and it's all down hill from there...
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Post by imec on Dec 13, 2009 0:35:23 GMT
A very good friend makes a Dutch Apple Pie that has sour cream in the filling - I'd spend time in jail to have this. Also love Pecan pie and Banana Cream Pie.
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Post by imec on Dec 13, 2009 0:36:23 GMT
Oh! And Saskatoon - it's a berry that grows here.
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Post by fumobici on Dec 13, 2009 2:33:40 GMT
Love love love pies, all sorts sweet or savory. We seem to be on the sweet kind so I'll say almost randomly cherry and rhubarb as ones that sound particularly good at the moment.
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Post by bixaorellana on Dec 13, 2009 3:01:03 GMT
I'm probably going to be the only person who picks mincemeat as the favorite. I also truly love pumpkin pie. Um, also Key Lime pie.
I think overall I like pie better than cake because it's wetter and more interesting.
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Post by bixaorellana on Dec 13, 2009 3:02:36 GMT
Just realized this is The Galley board. Can I move the thread, T-63, or are you going to pony up some recipes?
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Post by Don Cuevas on Dec 13, 2009 11:06:12 GMT
I'll take apple pie, flaky tender crust; large slices of apples; light on the spicing and especially with little or no "glop. Pass a slice of cheddar cheese. Next, a Coconut Cream pie or a Lemon Meringue. The Lemon Meringue Pie must be tart—very tart. I'm not really a big fan of meringue, but it's o.k. when balanced by a tart filling.
Doña Cuevas likes Mince Pie, but not often. About once every 15 years, for me. Once in 25 years I get a yen for Butterscotch Cream Pie.
One of the hardest pies to produce for us Mexpats is cherry pie, short of schlepping in some canned cherry pie filing.
Most commonly made in the Cuevas' household: apple cobbler, sometimes peach.
I have some fresh figs from a friend and I'm wondering what I'll do with them, other than eat out of hand. The flavor is good, but it improves with cooking.
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Post by Deleted on Dec 13, 2009 11:50:39 GMT
Am with you on the Lemon Meringue Don C. Must be fresh squeezed and TART. Had some at a friends house recently that was incredible in this regard. Haven't stopped thinking about it.
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Post by existentialcrisis on Dec 13, 2009 12:28:56 GMT
Love pumpkin pie and apple pie (gloppy ok) with sharp cheddar!
But my favorite might just be coconut cream.
I also make an awesome avocado pie!!
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Post by Deleted on Dec 13, 2009 12:35:05 GMT
Have never,ever heard of using avocado in a pie.Would never even think of but need to know more on this. Pray do tell.!
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Post by lagatta on Dec 13, 2009 16:11:50 GMT
imec, never thought I'd have anything to say on this topic, but there is also a famous Dutch apple cake, and pancake, with sour cream or something similar (crême fraîche?). It has layers of sliced apples so is sort of in-between a cake and a pie, and very moist.
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Post by cristina on Dec 13, 2009 16:54:16 GMT
I have some fresh figs from a friend and I'm wondering what I'll do with them, other than eat out of hand. The flavor is good, but it improves with cooking. Don C - Here is a link to a recipe for a fig tart that I am wanting to try.
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Post by Deleted on Dec 13, 2009 18:25:56 GMT
I just love steak and kidney pies
also cherry pie.
mmmm...
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Post by Deleted on Dec 13, 2009 18:34:43 GMT
Frozen banana cream pie was a perversion of my youth. We didn't even wait for it to defrost.
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Post by Deleted on Dec 13, 2009 18:36:05 GMT
lemon meringue pie, probably my favorite.
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Post by imec on Dec 13, 2009 19:19:44 GMT
I'm probably going to be the only person who picks mincemeat as the favorite. Not quite - I love that too. Just picked up my annual batch of baby ones from my Mum. I love raisin pie too - sort of along the same line, no?
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Post by Deleted on Dec 13, 2009 19:26:40 GMT
So, now for that other question -- do you eat every scrap of the pie or sometimes leave the crust?
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Post by Deleted on Dec 13, 2009 21:13:01 GMT
So, now for that other question -- do you eat every scrap of the pie or sometimes leave the crust? every scrap here,unless the crust is iffy,might leave a teeny bit.
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Post by lagatta on Dec 13, 2009 23:27:58 GMT
cristina's fig tart is the sexiest thing...
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Post by Deleted on Dec 14, 2009 0:51:52 GMT
cristina's fig tart is the sexiest thing... It is! I will make this many times I know. Just talking about figs...was surveying my friends tree that yields hundreds.Eye balling her magnificent prune job.Thinking about this tart. Grazie Cristina! Also had spirited discussion about meringue,as New Orleans is not the place for world's best meringue,the humidity here,it's a meringue murderer. ...Very challenging.
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Post by tillystar on Dec 14, 2009 9:40:39 GMT
Well, I wouldn’t turn down a pecan pie, but savory does it for me. Give me a Beef and Stilton pie and I will be your friend for life. Steak and mushroom or steak and guiness are other favorites. I love proper Pie and Mash pies. Cheap mince and onion pies with lots of liquor: www.manze.co.uk/aboutOurFood.html
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Post by Deleted on Dec 14, 2009 11:17:44 GMT
Thanks Tilly. Am so unfamiliar with this unsweet departure of the pie but always think how much I would like.Willing to experiment with. I know my husband would love to. Would like to hear some chat on different variations of pie crust,what people like and methods etc. Nothing worse than a soggy,gummy pie crust,
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Post by Don Cuevas on Dec 14, 2009 11:46:51 GMT
"Don C - Here is a link to a recipe for a fig tart that I am wanting to try."
I don't see the link, just the photo.
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Post by existentialcrisis on Dec 14, 2009 14:11:33 GMT
Forgot about savory pies...mmm...
Also, strawberry rhubarb was a childhood favorite.
Can't get fresh figs here... have never eaten one. But I would love to.
Casimira, the avocado pie is a lot like a key lime pie. The filling is basically mashed up avocado, condensed milk and lime juice.
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Post by bixaorellana on Dec 14, 2009 16:03:56 GMT
Don Cuevas (& anyone) ~~ when you see different colored text in a post, click on it. That will lead you to the link. *Tilly ~~ beef & stilton pie?! Is that what is served in Heaven? About meringue. I must say I make a great lemon meringue pie (tart, lots of zest). I learned from my grandmother. The trick in a humid climate is to really, really, whip the eggs. All that loft and air will help them dry out better in the oven. Also, don't brown the meringue quickly, do it more slowly to aid in drying it, and leave it in the oven if possible, after it's been turned off. Hmmmm. On another forum Kerouac (I think) once posted about avocado milk shakes. One of the possible additions was chocolate. I'm wondering if that combination could be turned into a pie also. The lime version does sound yummy. * to make clickable text for a link: - copy the url you want to link to your text - type the word(s) that you want to make linkable - highlight them - click on the url button above the message box - now, right after the first url, insert an equals sign (=) - immediately after the equals sign, paste in the copied url Using Cristina's linked text as an example -- she wrote: Don C - Here is a link to a recipe for a fig tart that I am wanting to try. She copied the url, then wrote her text: Here is a link Then she highlighted it: [highlight=#BAB2B2]Here is a link[/highlight] Then she added the url tags by clicking on the Globe Icon above the message box: [a href="Here is a link"]Here is a link[/a] Then the equals sign was inserted: [url=]Here is a link[/url] The last step is to paste in the copied url: [url=http://www.chezpim.com/blogs/2009/11/the-best-fig-tart.html]Here is a link[/url] Lots of words to explain, but really easy after you do it a couple of times. It's also possible I've over-complicated the process. If someone has a different method, bring it on!
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Post by Deleted on Dec 15, 2009 0:03:50 GMT
I wish you could have been part of meringue discussion at party last night Bixa. Some serious pie bakers present. All bemoaning the plight of the New Orleans meringue . Your suggestion was of course,touched on. Still,with that,and several other opts,a dismal undertaking here.
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Post by hwinpp on Dec 15, 2009 3:49:08 GMT
I'm with D. Tarts have to be savoury. I'm not a huge fan of fruity tarts.
Oh, please replace 'tarts' with 'pies'.
What's that English pie that uses mashed potato as the covering?
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