PIE

One of the best tips I've ever gotten with regard to making pies is not to drop them on the floor. But the advice has some crossover application in many other forms of cooking.

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This is the pie I made last week, it was delicious! Homemade Saskatoon berry filling, and I've nailed pastry from scratch ^_^

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Does upside down count? Made Tarte Tatin a few days ago, mine came out not quite as good looking as the pic but that's pretty much the only thing that can go wrong, it was damn tasty. Apples, butter, sugar and puff pastry is all you need. Just google for recipes, there's a bunch.

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Pecan pie is underrated

>>7184562
>key lime
This is amazing when homemade. I bake 2 at a time, and then pop into the freezer. They are awesome sliced frozen as well as cold. Anyway, you don't buy bottled juice....
Buy the green net bag of key limes (usually from mexico). Squeeze until you get the right amount of juice, and use the zest of 2-3.
A couple of egg yolks gets stirred into the sweetened condensed milk with your juice, and pour into the cooled but baked crust which is a box of smashed graham crackers sugar and real butter for the crust. I prefer a glass pyrex pie because they're slightly deepdish.
In the past, I've made calamondin pie with the traditional key lime recipe. Feel free to grate in a couple kumquats for the same kind of "hrm, what is that citrus?" compliments.

For wow verions of Pecan Pie recipes, consider a kentucky derby pie rather than pecan, or the pillsbury "mystery" pecan pie recipe.

Starfruit makes a gorgeous upside down cake, and can be graced with raspberries, pomegranate seeds for color in the glaze that forms.

Rather than banana cream pie, consider the brit version banofee pie, and make the caramel toffee homemade! Shortbread crust is nice with that and isn't that hard, but a digestive crust is less sweet...if you can't find them use the cheap not-so-sweet Maria galleta cookies in the latino section. Do not attempt any banana pie if you don't buy the fruit enough ahead to be sweet.

For a weird apple, think half apple/half mincemeat with a good dose of bourbon.

This year, I'm doing strawberry trifle with ungodly amounts of cream sherry No pie.

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>>7184609
pee can too sweet for me, famalam

who /coconutcream/ master race here?

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My favorite is rice pudding pie, rijstevlaai, served with whipped cream and chocolate shavings. I especially like the fact it uses a yeast dough. Transferring short pastry into tins kills me.

>>7184652
Mom is that you?

>>7184655
Bruh that looks like a quesadilla

>>7184587
the filling looks good and you didn't burn the crust at all, it just needs to be a bit tidier but I'm sure it tasted awesome.

What is saskatoon berry?

>>7184655
That sounds really interesting. I've had rice pudding in a tart crust, but never tried lining a tart pan with a yeast dough. You blind bake it first I assume?

>>7184676
Also known as the Service /Sarvice Berry.

>>7184628
>smashed graham crackers sugar and real butter for the crust

You were doing okay up until then. It's not exactly hard to make a shortcrust pastry you know.

>>7184739
Key lime pie pretty much always uses a graham cracker crust though. Do you even Florida?

Lemon tart gets short crust, key lime gets graham. It's just the way of the world.

What kind of pie has a fluffy but dense white middle, with chocolate shavings on top , graham cracker crust, thinly peaches on the crust between it and the fluffy stuff, and sliced cherries on top?

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Derby pie is the best pie, no contest. Dark chocolate, walnuts, and bourbon? Fuck yeah.

>>7184758
>Do you even Florida?

Thank God, no.

>>7184680

Yeast doughs are not porous, unlike short pastry, so you don't need to blind bake. It won't significantly absorb moisture. Another advantage.

Does need a bit more rolling out though (unless you can do it in the air like a pizza, which I can't) because it's so elastic.

Here's a recipe :

http://alien.slackbook.org/blog/recipe-rice-pie-limburgse-rijstevlaai/

I use a lower temperature though, gives me a little more leeway before it goes as dark as his one did.

>>7184796
>Yeast doughs are not porous, unlike short pastry, so you don't need to blind bake. It won't significantly absorb moisture. Another advantage.
I was more worried about it being soggy or under cooked on the bottom. I think I'll try that out tonight. It looks like I have all the ingredients for it.