Pie? - 24hourcampfire

I got to thinking about pie today.

Have a favorite kind?

Blueberry, served cold.

Yup,whatever is on my plate.

pecan

Chicken Pot Pie

Huckleberry.

Key lime.

Cherry, pecan, peach, then in 4th place blueberry

White Christmas Pie. Google the recipe. Like coconut cream but lighter with almond extract. Grandma only made it at Christmas because it has raw egg whites and she was scared of salmonella. Grandmas gone now and we can make it whenever we want. Usually at Christmas.

Besides that, blackberry, peach, apple, cherry, and about any other kind. During wedding planning my future wife what I wanted for the "grooms cake". Stupid me just assumed you had one cake. I said if it's for me, I want pie. The cake lady made our cake, and a couple dozen pies to go with it. I think more people got pie than cake at the reception.

My pies might not win any beauty contests, but they taste fine. Blackberry here.

Ouch !!! That pie looks like it was punched in the face but it sure looks tasty. YUM !!!

Avocado.
Sounds crazy, tastes great.

Key Lime, Apple, blueberry, strawberry and rhubarb.......ain't too many pies I don't like.

My Grams even made some great mincemeat pies.

Pard says he has three favorite pies...

1. Rhubarb
2. Apple
3. Pie
!!

Rhubarb

Pie day pie. March 14 (3/14)

Another rhubarb.

[Linked Image]

Yup, I like pie!

Mincemeat, rhubarb or baked strawberry, I will pass. Most any other kind, "seconds please".

Fellow I used to work wit would bring a big piece of pie everyday. Someone mentioned the big slice. In a real slow hillbilly drawl (think Forrest Gump) he said "If you cut a pie more than twice, you ruin it".

My favorites keep changing, but the old standby's are fried dried peach, and pecan. miles

Peach, Apple, Pecan, and Blueberry!

I like a good pie, and have made thousands of them. Probably my favorite is Bourbon Pecan Pie.
In an effort to lose ugly fat, I have made a pie since last May. No ice cream, no cookies, no candy or cake either. Dropped 30 pounds. Was it worth it? I don't dwell on that. lol

Hair

Well Dan, that would be low in cholesterol, but I'm not so sure about the sodium.

I LOVE pie, but the wife does not. Eating an entire pie in my youth was no big trick. Wish I could make a slice.

Blueberry is my favorite, though I do love blackberry, lemon meringue don't suck, nor does Key Lime. Hard to pass on a good piece of pecan or sweet potato pie.

But when I can't decide, I've found there's nothing more American than a good old Apple pie. This one made from apple we grow.

[Linked Image]

I miss my grandma. She was the pie queen. Started baking pies for cafes in 1926 in road work camp out in Pecos country, in a little camp stove in a tent

She was still baking for small cafes in San Antonio up until her last stroke. Damn she could build a coconut cream pie with 8 feet of calf slobber on top!!!

She made these little fruit pie turnovers with icing on top. She'd cool them
On trays in her small living room. We'd sneak in and start grabbing a few. She'd chase us out with rolling pin. And there was little doubt she would deploy said pin!!! She was tough.

Daughter in law makes me apple pies every Christmas!

Classic Woody! Try not to end up with half that pie in that "stach"!

Some biases on my part:
1) It MUST be FIRM! Pie that slides out the sides of the wedge is an abomination before The Lord.
2) Pumpkin pie MUST be orange, not tan.
3) Cherry pie MUST NOT have the traditional hidden pit.
4) Ice cream is meant to be solid, not liquid, and as such is to be placed upon pie that is no more than room temperature.

raisin

I'll take pie over cake any day! Recently we have had a blackberry cobbler and a couple days ago a strawberry cobbler....I usually go into my pie making frenzy between November and January. A couple of go to's are chess pie and fudge pie. I did a couple of new ones this past time with peanut butter chocolate banana cream pie and Kentucky derby pie....neither lasted very long.

blackebbery cobbler is a favorite, and the wife makes one now & then that has fresh peaches & raspberries mixed that is pretty good.

i made a pecan pie a while back using Maple syrup from here on the 'fire & it was excellent....will make all of 'em that way from now on...

Originally Posted by kaywoodie

Damn she could build a coconut cream pie with 8 feet of calf slobber on top!!!

Calf slobbers is the truth. My one grandma would get so mad, coconut cream pie with meringue on top, I'd scrape it off and feed to her dogs. "I worked all that time to make that perfect meringue and you go and feed it to the dogs". Nasty slimy stuff.

Real whipped cream is where its at.

My bud is a pie maker of considerable renown.

Originally Posted by 5sdad

Some biases on my part:
1) It MUST be FIRM! Pie that slides out the sides of the wedge is an abomination before The Lord.
2) Pumpkin pie MUST be orange, not tan.
3) Cherry pie MUST NOT have the traditional hidden pit.
4) Ice cream is meant to be solid, not liquid, and as such is to be placed upon pie that is no more than room temperature.

Too many regulations. You must be from the gubbermint and are here to help us.

Quote

raisin

Never had it but one time, but a green grape pie is good. miles

Purple grape pie from the finger lakes region of NY(Naples) is fabulous Monica's are best

[Linked Image]

http://www.monicaspies.com/monicas-grape-pie/

daughter makes a great peanut butter pie thats loaded full of walnuts.

Sam do you have a good recipe for Bourbon Pecan Pie. Here in Kentucky Bourbon
is just a step away.

Dad who lived to be 96 liked two kinds of pie

Hot and cold!!!

I like a bunch of different pies, but a common theme for me is let the fruit do the talking. I don't like excess sweet. Apple crumb, or blueberry crumb, or raspberry. Crumb or a good crust to balance the sweet. Raspberry custard pie is also a July standard in my house. Nutmeg in the background gives that pie more depth.

A quick and easy pie in the spring is a strawberry-bannana. I use a graham cracker crust, the bottom layer with banana slices, then some vanilla pudding, then cut strawberries followed by more pudding, maybe sliced almonds on top. Takes minutes to make. I think my sister showed me how to make that when I was in second grade. Easy for a kid, and I still make it in season.

All this talk of pie has my mouth watering. I think I'll pick up some pie filling, frozen pie crusts and french vanilla ice cream tomorrow on my grocery run.

I hate going to town !

Originally Posted by LFD

Sam do you have a good recipe for Bourbon Pecan Pie. Here in Kentucky Bourbon
is just a step away.

Quote

Sam’s Bourbon Pecan Pie
3/23/93

One 9 inch unbaked pie shell

3 beaten extra large eggs
1 cup dark Karo syrup (you can substitute Pure Cane Syrup)
1 cup light brown sugar
1 tsp vanilla
2 Tbls Bourbon Whiskey
2 Tbls melted butter
Pinch salt
One Tbls flour
One and ¼ cup chopped pecans

Method:
Blend first 8 ingredients, and add the pecans. Pour into the pie shell, and bake at 350º F for 50 min. Remove from oven, cool to room temperature, then refrigerate.

and for a good peanut butter/chocolate pie, this one is hard to beat. Another pie we used to sell a ton of, back in my restaurant days.

Quote

Peanut Patch Pie
Sam 3/1993

Two Graham cracker crusts

Two cups smooth Peanut butter
One pound cream cheese, softened
Two cups powdered sugar
One cup heavy cream + 4 ounces
1 tsp vanilla
1 ounce unsalted butter
10 ounces milk chocolate
One package salted peanuts

Method:
Place peanuts in a food processor, and pulse a few times. Set aside.

Melt chocolate in a double boiler, add in the butter. Stir, and add the 4 ounces of heavy cream. Stir as the chocolate absorbs the cream, and becomes glossy. Set aside

In the mixer, cream together two cups creamy peanut butter, and two cups softened cream cheese.

Add and blend in, two cups 10X powdered sugar. Slowly add one cup heavy whipping cream. Mix until well blended. Add in 1tsp vanilla, and mix until smooth.

Pour a few ounces of chocolate into each piecrust. Spread around sides and bottom. Chill for 10 min.

Pour the filling into the crusts, smooth, and top with the remaining chocolate. Sprinkle the peanuts on top. Refrigerate.

The crumb crust reminded of a few oddballs I used to know that would only eat the pie filling.
Yes, scoop the filling from between the crust, on in the case of a topless pie, leave the bottom crust.

I'm a simple man.

Apple with vanilla ice cream.

I agree with the above post that stated room temp. I don't much care for ice cream soup.

Raspberry pie

Shoo-fly pie

Vinegar pie.

Apple pie is great with a slice of cheese.

Crawfish pie. I got a recipe if anyone is interested.

+1 on rhubarb.

Surprised no one has mentioned one of my very favorites--pork pie.

Originally Posted by cisco1

Shoo-fly pie

.

And apple pan dowdy???

Originally Posted by Simoneaud

Crawfish pie. I got a recipe if anyone is interested.

we are always interested in a new recipe.

Some would need a recipe for *getting* crawfish!

Originally Posted by Mannlicher

Originally Posted by Simoneaud

Crawfish pie. I got a recipe if anyone is interested.

we are always interested in a new recipe.

That.

Originally Posted by ironbender

Rhubarb

I'll send my address. It would last about 20 minutes.

Originally Posted by dvdegeorge

Hair

Winner, winner, chic......... Winner!

As to choloric intake.
Cheese
Pecan
Blackberry
Apple

only two kinds of pie.

hot and cold

i like them all

Originally Posted by MadMooner

Originally Posted by Mannlicher

Originally Posted by Simoneaud

Crawfish pie. I got a recipe if anyone is interested.

we are always interested in a new recipe.

That.

1 LBS Crawfish tails
1 stick butter
1 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1/4 cup chopped parsley
2 cloves garlic minced
3 Tbsp flour
1 small can evaporated milk
9 inch pie chell - baked for 5 minutes
Cajun seasoning or season all - to taste

Saute all veggies in butter for 5-10 minutes, add flour, add milk slowly while stirring constantly and simmer until blended. add Crawfish, then seasoning - mix it all up good. Bake at 350 for 30 minutes. let stand 5 minutes before serving.

saving that.

Thanks

Originally Posted by dvdegeorge

Hair

Ahole.

Originally Posted by Mannlicher

and for a good peanut butter/chocolate pie, this one is hard to beat. Another pie we used to sell a ton of, back in my restaurant days.

Quote

Peanut Patch Pie
Sam 3/1993

Two Graham cracker crusts

Two cups smooth Peanut butter
One pound cream cheese, softened
Two cups powdered sugar
One cup heavy cream + 4 ounces
1 tsp vanilla
1 ounce unsalted butter
10 ounces milk chocolate
One package salted peanuts

Method:
Place peanuts in a food processor, and pulse a few times. Set aside.

Melt chocolate in a double boiler, add in the butter. Stir, and add the 4 ounces of heavy cream. Stir as the chocolate absorbs the cream, and becomes glossy. Set aside

In the mixer, cream together two cups creamy peanut butter, and two cups softened cream cheese.

Add and blend in, two cups 10X powdered sugar. Slowly add one cup heavy whipping cream. Mix until well blended. Add in 1tsp vanilla, and mix until smooth.

Pour a few ounces of chocolate into each piecrust. Spread around sides and bottom. Chill for 10 min.

Pour the filling into the crusts, smooth, and top with the remaining chocolate. Sprinkle the peanuts on top. Refrigerate.

made two of these pies this morning.

your welcome Sam, and those pies look GOOD!

Originally Posted by Simoneaud

Crawfish pie. I got a recipe if anyone is interested.

Post it , I am going to my club this wknd and will put traps in our rice fields, love me some mudbugs.

Simoneaud already posted the recipe.

Blackberry for me but Huckleberry rates pretty high just harder to gather enough for a pie.

Originally Posted by dvdegeorge

Purple grape pie from the finger lakes region of NY(Naples) is fabulous Monica's are best

[Linked Image]

http://www.monicaspies.com/monicas-grape-pie/

next year when you come duck hunting with me, I do hope you'll bring that Dan.