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  5 0 Strawberry rhubarb. All else is inferior, unless you're going to allow meat pies. A mince pie is OK. All that sweet fruit stuff is too sweet for me. Fnarf answered in Baking Week about 1 year ago | Report 2 comments by Miss Foxtrot and Mary Cornwell… 0 0 Plenty of good fruit pies that don't have to be sweet: just don't add sugar, or very little (I hate sweet pies, too). I'm fond of a good blackberry, myself. Miss Foxtrot commented about 1 year ago | Report 1 0 Straight rhubarb pie is Queen. Strawberry comes in for a close second, but is frequently too sweet (unless I make it). Mary Cornwell commented about 1 year ago | Report Enter your comment or ask a new question New comments are not being accepted at this time.

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  2 0 favorite kind of pie is a what-I-got quiche because I can eat like a king for a week on leftovers in an egg pie. I feel that nobody with the ability to make a pie should ever buy a pie. a pie requires time and love and they are best when baked and eaten immediately. not stored frozen in the back of the grocery store bakery to be baked as needed. I have never found a supermarket pie that I could not have made better and cheaper by myself. also pies are absurdly easy to make. they take almost no effort at all. (unless you don't have an oven I guess) anyway, I love pies and I love making them. I love all kinds of pie and I've made pies and quiches out of whatever I have that looks ok. first trick is the dough, I use the recipe from the joy of cooking and I make sure before the water is added that I have a lot of little lumps of butter and flour, separate, granular, and sized about like small peas, do not knead pie dough, you don't want it to agglutinate the way bread does. you need lumps because lumps make flakes as the butter melts into the flour as it is baked. also, I use butter. if I wanted to eat something with no fat I would not be making pie. I have made it with margarine but it was not as good. unwrap your butter and use the wrapper to butter the pie pan, if done right you will not have to chip the crust out after baking. you can substitute bacon grease if you run out of butter and have bacon on hand for the inside of the quiche but don't add it hot to the uncooked dough. if you don't have a rolling pin take the pie dough lump and press it into to pie pan with your fingers. you can also flatten out a top-crust pretty well with just fingers and a floured workspace. also de-labled beer bottles work ok as impromptu rolling pins. don't forget to cut some vents in the top of a covered pie so that it does not explode in the oven. next mix up the things you want to put in the pie before they go in, this distributes the spices evenly on the material being cooked. if you are making a quiche put in all of the solid ingredients, mix the milk/eggs separately and then pour the liquids over the solids after placing the piepan in the oven. this will keep it from slopping all across the kitchen. pencilears answered in Baking Week about 1 year ago | Report 1 comment by CleverScreenName… 0 0 Chilled bacon grease in pastry is terrific. I love it with apple pie especially. CleverScreenName commented about 1 year ago | Report Enter your comment or ask a new question New comments are not being accepted at this time.

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  2 0 Chocolate cookie crust, a layer of cream cheese, then a layer of whole raspberries, followed by a raspberry glace (I don't know how to type the damn accent mark, but you know what I mean). No one, that I know of, makes this other than my mom. But it's pretty easy to make. It's tres delish! Cedarthvader answered in Baking Week about 1 year ago | Report 1 comment by infernactual… 0 0 You had me at chocolate cookie crust infernactual commented about 1 year ago | Report Enter your comment or ask a new question New comments are not being accepted at this time.

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  1 0 Any fruit pie is amazing, especially cherry, blueberry and peach. Hands down the best technique I ever learned for making pie crust was America's Test Kitchen's Foolproof Pie Dough recipe which uses butter and shortening and replaces half the water (1/4 cup) with vodka (just don't use crappy vodka, OK?). It makes the crust very easy to work with because it's wet. Then 40% of the liquid (the alcohol) evaporates in the oven. Perfect crust every time. Mike Friedman answered in Baking Week about 1 year ago | Report 1 comment by Miss Foxtrot… 0 0 That's...brilliant. I am totally going to do that, if I can figure out how to do it gluten-free. Miss Foxtrot commented about 1 year ago | Report Enter your comment or ask a new question New comments are not being accepted at this time.

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  1 0 favorite pies: rhubarb custard fresh pumpkin with ginger pecan streusel topping gravenstein apple (made with grandma ople's recipe posted somewhere below...) bourbon pecan sour cream lemon peach (in season only!) wild blackberry (the little tiny blackberries, not the big huge himalayan "road berries") blueberry (with a hint of lemon peel) key lime coconut cream (tom douglas, please!!) my best pie tip is for the crust. I use martha stewart's standard pie crust (butter only) with a tablespoon of sugar, & sometimes 1/2c of whole wheat flour in with the white. use a food processor and crust is, ahem, easy as pie. but the tip: chill the crust! chill it before you roll it; chill it after you roll it and place the bottom crust in the dish. if you have time, chill the entire pie after placing the top crust. this will keep the texture lovely and keep the crust from shrinking when you bake it. Elisa answered in Baking Week about 1 year ago | Report Comment on this answer Enter your comment or ask a new question New comments are not being accepted at this time.

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  1 0 A few years ago I made a plum pie with plums from our yard (an italian prune variety I think). I followed a recipe for the crust (Joy of Cooking), but just threw in a little sugar and some cinnamon into the plums (halved and pitted) I think (totally just winged it). It seemed quite novel (I had never heard of a plum pie, I just had lots of plums that needed to be eaten) and it turned out to be soooooo delicious. Then I moved away and haven't had a chance to retry it. tofu oyako answered in Baking Week about 1 year ago | Report Comment on this answer Enter your comment or ask a new question New comments are not being accepted at this time.

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  1 0 I like to make no-bake berry pie with premade pie shells. No baking! Maple syrup pie is a big hit too. Yes, there is baking involved, but only five steps, and the first step is "preheat the oven" and the last "take the pie out of the oven." For "buy the pie" acquisition, my household heartily enjoys Trader Joe's berry pie. Christina L answered in Baking Week about 1 year ago | Report Comment on this answer Enter your comment or ask a new question New comments are not being accepted at this time.

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  0 0 I tried this new apple pie recipe a month ago and fell in love with it! It's so easy and sooo delicious (how could it not be when you put a half cup of butter in with the apples?)! Plus it's really fun to poor the gooey filling over the pie crust and watch it sink in... Here is the link I'll bake you one for $15 :-D Sara answered in Baking Week about 1 year ago | Report 1 comment by Elisa… 0 0 OMG!!! I use this pie recipe, too! It's truly the best apple pie, ever. I'll make it as a two crust pie, or with a crumb topping. I also use this filling when I do a gluten free pie for my gluten free friends. Elisa commented about 1 year ago | Report Enter your comment or ask a new question New comments are not being accepted at this time.

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  0 0 Pepperoni. Or Dutch Apple. ...it's a toss up. Rev.Enant answered in Baking Week about 1 year ago | Report Comment on this answer Enter your comment or ask a new question New comments are not being accepted at this time.

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  0 0 I love all the pies I make but if I have to choose just one, I don't think there is ANYTHING that can compare to a freshly baked peach pie. I love the peaches that Metropolitan Market offers during their yearly Peach-O-Rama promotion. This year I made a Peach Pie with Frog Hollow Farms Cal Reds that was over the top wonderful! katemcdermott answered in Baking Week about 1 year ago | Report Comment on this answer Enter your comment or ask a new question New comments are not being accepted at this time.

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  0 0 Raspberry Cream Pie from the Cabbage patch in Snohomish. õt particularly local but worth the trip. Clementine answered in Baking Week about 1 year ago | Report Comment on this answer Enter your comment or ask a new question New comments are not being accepted at this time.

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