Dave Smith wrote:
> Jean B. wrote:
>> Melba's Jammin' wrote:
>>> Here are the pics from crust to plate and fork. 8-)
>>> Pie Dough from 1994 Cook's Illustrated recipe; I've posted it here
>>> many times. Filling from a Pillsbury cookbook received 43 years
>>> ago. I added some arrowroot as well as flour for the thickener. But
>>> not enough; it's pretty wet. Gotta offload it tonight because it's
>>> not going to keep well at all.
>>>
>>> http://gallery.me.com/barbschaller/100132
>>
>> It was always my joy, as a kid, to be allowed to eat left-over pie for
>> breakfast because the fillings were so wet. Yum.
>>
>>
>>
> IMO, fruit pies are best freshly made but cool and sometimes even better
> the next day. I do not like them warm.

If warm, I agree with Bob--vanilla ice cream melting over it.

--
Jean B.