Ranee wrote:
> Wayne's pie story got me thinking about pie, and which are my
> favorites. Do you have a favorite pie? I don't think I can limit it to
> one.

pecan
chocolate cream
peach with almonds, with a sugar-cookie crust (I had this at the Harris
Ranch once; it was unforgettable)
sour cherry with almond
key lime (I *have* to include that; I grew up in Florida)
rhubarb (I have yet to make rhubarb sour cream pie, but it sounds good)
custard

Bob

"Ranee Mueller" > wrote in message
...
> Wayne's pie story got me thinking about pie, and which are my
> favorites. Do you have a favorite pie? I don't think I can limit it to
> one.
>
> I love cherry pie, apple pie, pear pie, cranberry walnut pie, cherry
> cranberry pie, pecan pie, chocolate pecan pie, brown sugar pie and
> pumpkin pie. I'll eat just about any pie.
>
> Regards,
> Ranee
>
> --
> Remove do not and spam to e-mail me.
>
> "The God who made the world and everything in it, being Lord of
> heaven and earth, does not live in shrines made by man." Acts 17:24

Apple pie!!!!

banana cream
coconut cream
custard
blueberry


and chicken pot pie!

Suzan

Ranee Mueller wrote:
> Wayne's pie story got me thinking about pie, and which are my
> favorites. Do you have a favorite pie? I don't think I can limit it to
> one.
>
> I love cherry pie, apple pie, pear pie, cranberry walnut pie, cherry
> cranberry pie, pecan pie, chocolate pecan pie, brown sugar pie and
> pumpkin pie. I'll eat just about any pie.
>
> Regards,
> Ranee
>
Ranee,

If that's the case, give this one a try. At Thanksgiving, I usually make
this one, along with another favorite, also copied here.

* Exported from MasterCook *

Apple and Dried Cranberry Pie

Recipe By : Bon Appetit(10/98)
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Dinner
Fruit Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all purpose flour
1 tbsp sugar
1 cup(2sticks) unsalted butter, chilled -- cut 1 inch thick
8 tbsp ice water
FILLING
1 cup dried cranberries
2/3 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground allspice
2 1/4 lb pippin apples, peeled, cored, sliced thin
1/4 cup walnuts -- chopped
1 1/2 tbsp brandy
1 tsp vanilla extract
1 large egg yok
1 tsp whipping cream

CRUST:

Blend flour , sugar and salt in processor. Add butter; cut in using
on/off turns until the butter is cut into 1/4" pieces. Add 7 tbsp ice
water and blend until moist clumps form, adding more water by
tablespoonfuls if dough is dry. Gather dough into ball; divide into two
pieces. Flatten pieces into disks. Wrap in plastic. Chill at least 30
minutes. Let soften at room temp before rolling out.

Filling:

Position rack in bottom third of oven and preheat to 375F. Combine
cranberries, sugar, flour and allspice in large bowl. Mix in apples,
walnuts, then brandy and vanilla extract.

Roll out 1 dough disk on floured surface to 13" round. Transfer to a 9"
diameter pie dish.

Spoon in apple filling, mounding slightly in center. Roll out second
dough disk on floured surface to 13" round. Drape crust over filling.
Trim overhang to 1/2". Press crust edges together; fold under. Crimp edge.

Stir yolk and cream in small bowl to blend. Brush over top(but NOT edge)
of pie. Cut slits in top crust to allow steam to escape.

Bake pie until apples are tender and crust is golden(about 1 hour).
Transfer to rack. Let stand 1 hour. Serve pie warm or at room temp.

- - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

GINGER-HONEY PUMPKIN PIE

Recipe By : Bon Appétit,November 2003
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Butter Pie Crust Dough disk
1 can pure pumpkin -- (15 ounce)
1/2 cup golden brown sugar -- (packed)
1/3 cup honey
3 large eggs
1 1/4 cups whipping cream
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
Honey-sweetened whipped cream

Roll out dough on lightly floured surface to 13-inch round. Transfer to
9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold
overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake
until edges begin to brown, about 17 minutes. Remove foil and beans.
Bake until golden brown, pressing with back of fork if crust bubbles,
about 5 minutes longer. Transfer to rack. Maintain oven temperature.

Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a
time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into
crust. Bake pie until set, covering edges with foil collar if browning
too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at
room temperature with whipped cream.

Test-kitchen tip: To make a foil collar, fold a 12-inch-long piece of
foil into a strip with 3-inch-high sides. Stand the strip on the oven
rack around the pie dish. Secure the overhang with a paper clip. The
collar doesn't have to touch or cover the crust to protect it.

To sweeten the whipped cream topping, simply add a little honey instead
of sugar.



- - - - - - - - - - - - - - - - - -



--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Alex Rast wrote:
>
> For me the easy favourite is blueberry pie. Right now in addition it's
> particularly vivid in my memory because last week I made my annual giant
> blueberry pie (14" diameter, 20 lbs of blueberries) and so it's hard not to
> think of it. The recipe is somewhere in DejaNews but the key factors a a
> filling with no thickeners or sugar, just pure blueberry (you take half of
> the blueberries and condense them to the consistency of tomato paste before
> folding in the rest. That's the filling) and a half-butter, half-lard crust
> (butter gives great flavour, lard gives outstanding texture (hyper-flaky).
> I make a 2-crust pie : no lattice tops or open-face blueberry pies for me.
>
> It's interesting, seeing the responses, that it would seem berry pies tend
> not to be peoples' favourites. Any reason for this people care to elaborate
> on (besides the old "de gustibus non est disputandum" argument?)
>

Well, blueberry pie has to be one of my favorites, if not my
absolute favorite. I just made one. I like to add 1/2 diced
cranberries to the blueberries, so it is not so sweet. I also use
the grated rind of one lemon and 2 Tbsps of lemon juice in the
filling. Yum.
--
Jean B.

In article >,
says...
> Wayne's pie story got me thinking about pie, and which are my
> favorites. Do you have a favorite pie? I don't think I can limit it to
> one.
>
> I love cherry pie, apple pie, pear pie, cranberry walnut pie, cherry
> cranberry pie, pecan pie, chocolate pecan pie, brown sugar pie and
> pumpkin pie. I'll eat just about any pie.
>
> Regards,
> Ranee
>
>
Apple pie, with walnuts and raisins, warm, with good vanilla ice cream
Pecan Pie
Key Lime Pie
Chocolate Cream
Banana Cream
Pumpkin
Strawberry-Rhubarb

Depending on the time of year, my favorite varies.


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> Wayne's pie story got me thinking about pie, and which are my
> favorites. Do you have a favorite pie? I don't think I can limit it to
> one.
>
> I love cherry pie, apple pie, pear pie, cranberry walnut pie, cherry
> cranberry pie, pecan pie, chocolate pecan pie, brown sugar pie and
> pumpkin pie. I'll eat just about any pie.
>
> Regards,
> Ranee
>
>
Apple pie, with walnuts and raisins, warm, with good vanilla ice cream
Pecan Pie
Key Lime Pie
Chocolate Cream
Banana Cream
Pumpkin
Strawberry-Rhubarb

Depending on the time of year, my favorite varies.


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
wrote:

> In order:
>
> 1. rhubarb (and don't be sneaking any strawberries in there, either)

I agree with you absolutely! I have thus far only ever once enjoyed
something which had both rhubarb and strawberries in it, I much prefer
rhubarb on its own and strawberries on their own or with other berries
or citrus. I also don't like kiwi and strawberry together. Somehow
tastes too sweet, I think that's why I don't like rhubarb-strawberry as
well.

> I really like berries, but in forms other than pie.

Ditto this. Although a good crisp or cobbler made with fresh berries
is quite nice.

Regards,
Ranee

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heaven and earth, does not live in shrines made by man." Acts 17:24

In article >, Tara
> wrote:

> I really only have pie around the holidays, so I like pecan and
> pumpkin pie. They taste like home. My brother's mother-in-law makes
> a chocolate fudge pie that is delicious.

Do you have the recipe for that fudge pie? It sounds wonderful!

Regards,
Ranee

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heaven and earth, does not live in shrines made by man." Acts 17:24

In article >, Tara
> wrote:

> I really only have pie around the holidays, so I like pecan and
> pumpkin pie. They taste like home. My brother's mother-in-law makes
> a chocolate fudge pie that is delicious.

Do you have the recipe for that fudge pie? It sounds wonderful!

Regards,
Ranee

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heaven and earth, does not live in shrines made by man." Acts 17:24

In article >, Dave Smith
> wrote:

> For the fruit pie lovers there is the question of whether to eat them
> hot or cold. Some people prefer them hot, or at least warm. I prefer
> fruit pies cold. I find them even better the next day.

And I have a hard time waiting to let them set up. I love warm to
hot pie. I like them room temperature as well, but I only like pumpkin
pie cold.

Regards,
Ranee

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heaven and earth, does not live in shrines made by man." Acts 17:24

In article >, wrote:

> nancy (doesn't *get* canned pie filling ... why bother)

Me either. Well, that's not true. I do use cherry pie filling mixed
with cranberries for the cranberry cherry pie and that is quite good.
However, I can't imagine just plopping a can of filling in a crust and
baking it.

Regards,
Ranee

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heaven and earth, does not live in shrines made by man." Acts 17:24

In article >, Denise~*
> wrote:

> I am also curious about the Cranberry Walnut one.
> Is this on your web site?

Nope, it's from a food tv program. I think it was called nantucket
cranberry pie. They low-fatted it, but they posted the original recipe
as well and that's the one I use.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >, Denise~*
> wrote:

> I am also curious about the Cranberry Walnut one.
> Is this on your web site?

Nope, it's from a food tv program. I think it was called nantucket
cranberry pie. They low-fatted it, but they posted the original recipe
as well and that's the one I use.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >, zxcvbob
> wrote:

> Blackberries don't grow up here, just lovely raspberries that are so
> flavorless by comparison they are barely worth picking. Pitiful.

If you can get up here you can get both to your hearts content. We
have literally acres of blackberries just where we live. We also have
tons of raspberries.

> How do you make cherry cranberry?

CRANBERRY-CHERRY PIE

1 bag cranberries, washed and picked over (about 12 oz)
3/4 C sugar
2 Tbsp cornstarch
1 (21 oz) can cherry pie filling

Combine ingredients and pour into unbaked pie crust. Top with crust
or lattice and bake at 425? for 35-40 minutes, until top is brown and
filling is bubbly.

I usually use an almond pastry crust which is a PITA to work with,
but tastes amazing. If I do a lattice, I sprinkle it with sugar before
it goes in the oven.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article <U5iNc.1362$mg6.960@fed1read02>, "Orion" >
wrote:

> and chicken pot pie!

I was going to mention meat pies as well. Chicken pie, turkey pie,
pot roast pie, any leftover meat, sauce, veggies, makes a great pie.

Regards,
Ranee

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heaven and earth, does not live in shrines made by man." Acts 17:24

In article <U5iNc.1362$mg6.960@fed1read02>, "Orion" >
wrote:

> and chicken pot pie!

I was going to mention meat pies as well. Chicken pie, turkey pie,
pot roast pie, any leftover meat, sauce, veggies, makes a great pie.

Regards,
Ranee

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heaven and earth, does not live in shrines made by man." Acts 17:24

In article
>, alzelt
> wrote:

> If that's the case, give this one a try. At Thanksgiving, I usually make
> this one, along with another favorite, also copied here.

I think I've made this before. I do love dried cranberries or
dried cherries in with the apple pie.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article
>, alzelt
> wrote:

> If that's the case, give this one a try. At Thanksgiving, I usually make
> this one, along with another favorite, also copied here.

I think I've made this before. I do love dried cranberries or
dried cherries in with the apple pie.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >,
(Alex Rast) wrote:

> It's interesting, seeing the responses, that it would seem berry pies
> tend not to be peoples' favourites. Any reason for this people care
> to elaborate on (besides the old "de gustibus non est disputandum"
> argument?)

I love the taste of fresh berries, and I love berries in
crisps/crumbles/cobblers and I love berry jams and jellies, but I tend
not to think about berry pies. If it is a cold pie, like a strawberry
custard, where you bake the crust and fill with custard and top with
berries and glaze, then I'm all over it. I also make a raspberry
custard pie that bakes the raspberries in the custard, but in general I
prefer things like berries in other forms.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >,
(Alex Rast) wrote:

> It's interesting, seeing the responses, that it would seem berry pies
> tend not to be peoples' favourites. Any reason for this people care
> to elaborate on (besides the old "de gustibus non est disputandum"
> argument?)

I love the taste of fresh berries, and I love berries in
crisps/crumbles/cobblers and I love berry jams and jellies, but I tend
not to think about berry pies. If it is a cold pie, like a strawberry
custard, where you bake the crust and fill with custard and top with
berries and glaze, then I'm all over it. I also make a raspberry
custard pie that bakes the raspberries in the custard, but in general I
prefer things like berries in other forms.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article <ePfNc.162974$a24.33776@attbi_s03>, Julia Altshuler
> wrote:

> Favorite would be hard to say, but this is very very good:
>
> Coconut Sweet Potato Pie

This sounds so good! Dessert and in breads are the only ways my
husband will eat sweet potatoes, too, so I've made sweet potato
casserole (which was supposed to be a veggie side dish, but we served as
dessert) at Thanksgiving, and it was a hit. I'll have to try this.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article <ePfNc.162974$a24.33776@attbi_s03>, Julia Altshuler
> wrote:

> Favorite would be hard to say, but this is very very good:
>
> Coconut Sweet Potato Pie

This sounds so good! Dessert and in breads are the only ways my
husband will eat sweet potatoes, too, so I've made sweet potato
casserole (which was supposed to be a veggie side dish, but we served as
dessert) at Thanksgiving, and it was a hit. I'll have to try this.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

Ranee Mueller > wrote in
:

> Wayne's pie story got me thinking about pie, and which are my
> favorites. Do you have a favorite pie? I don't think I can limit it
> to one.
>
> I love cherry pie, apple pie, pear pie, cranberry walnut pie,
> cherry
> cranberry pie, pecan pie, chocolate pecan pie, brown sugar pie and
> pumpkin pie. I'll eat just about any pie.
>
> Regards,
> Ranee
>

Oh, Lord, Ranee... You've opened up some topic now! <g>

While Chess Pie is truly one of my favorites, I don't make it too often
because of its richness, but I truly have to say that I've never met a
pie I didn't like as long as it was well-prepared and preferably
homemade. Given the choice I would probably pick pie for dessert (or
breakfast) over any other offerings. At home, I can't really recall a
week that there wasn't some type of pie for dessert.

My favorites, not necessarily in order of preference, a

Chess Pie
Pecan Pie (unadulterated - no fillers)
Custard Pie
Buttermilk Pie
Shaker Sugar Pie
Pumpkin Pie (not pumpkin custard pie)
Sweet Potato Pie
Banana Cream Pie
Coconut Cream Pie
Chocolate Cream Pie (especially made with Ghiardelli Ground Chocolate)
French Coconut Pie (not unlike a coconut chess pie)
Gooseberry Pie (if only I could get fresh gooseberries)
Blackberry Pie
Blueberry Pie
Sour Cherry Pie
Apple Pie
Dutch Apple Pie
Fresh Peach Pie w/Fresh Cranberries
Baked Strawberry Pie (not glacé)
Rhubarb Pie (no strawberries, please)
Rhubarb Custard Pie

hehehe... I'm sure I've left some out!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Ranee Mueller > wrote in
:

> Wayne's pie story got me thinking about pie, and which are my
> favorites. Do you have a favorite pie? I don't think I can limit it
> to one.
>
> I love cherry pie, apple pie, pear pie, cranberry walnut pie,
> cherry
> cranberry pie, pecan pie, chocolate pecan pie, brown sugar pie and
> pumpkin pie. I'll eat just about any pie.
>
> Regards,
> Ranee
>

Oh, Lord, Ranee... You've opened up some topic now! <g>

While Chess Pie is truly one of my favorites, I don't make it too often
because of its richness, but I truly have to say that I've never met a
pie I didn't like as long as it was well-prepared and preferably
homemade. Given the choice I would probably pick pie for dessert (or
breakfast) over any other offerings. At home, I can't really recall a
week that there wasn't some type of pie for dessert.

My favorites, not necessarily in order of preference, a

Chess Pie
Pecan Pie (unadulterated - no fillers)
Custard Pie
Buttermilk Pie
Shaker Sugar Pie
Pumpkin Pie (not pumpkin custard pie)
Sweet Potato Pie
Banana Cream Pie
Coconut Cream Pie
Chocolate Cream Pie (especially made with Ghiardelli Ground Chocolate)
French Coconut Pie (not unlike a coconut chess pie)
Gooseberry Pie (if only I could get fresh gooseberries)
Blackberry Pie
Blueberry Pie
Sour Cherry Pie
Apple Pie
Dutch Apple Pie
Fresh Peach Pie w/Fresh Cranberries
Baked Strawberry Pie (not glacé)
Rhubarb Pie (no strawberries, please)
Rhubarb Custard Pie

hehehe... I'm sure I've left some out!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Ranee Mueller wrote:
> In article >, zxcvbob
> > wrote:
>
>
>>Blackberries don't grow up here, just lovely raspberries that are so
>>flavorless by comparison they are barely worth picking. Pitiful.
>
>
> If you can get up here you can get both to your hearts content. We
> have literally acres of blackberries just where we live. We also have
> tons of raspberries.
>
>
>>How do you make cherry cranberry?
>
>
> CRANBERRY-CHERRY PIE
>
> 1 bag cranberries, washed and picked over (about 12 oz)
> 3/4 C sugar
> 2 Tbsp cornstarch
> 1 (21 oz) can cherry pie filling
>
> Combine ingredients and pour into unbaked pie crust. Top with crust
> or lattice and bake at 425? for 35-40 minutes, until top is brown and
> filling is bubbly.
>
> I usually use an almond pastry crust which is a PITA to work with,
> but tastes amazing. If I do a lattice, I sprinkle it with sugar before
> it goes in the oven.
>
> Regards,
> Ranee
>


That almost looks too easy (I've thought about adding blueberries or
frozen sour cherries to cherry pie filling before, but never tried it.)
If you leave out the cornstarch, do you think this would be a good
cobbler filling? The topping will absorb the extra juice. I think I
have canned pie filling, and some cranberries in the freezer...

Is the almond pastry just normal pastry dough with ground almonds
substituted for half the flour?

Thanks for posting the recipe,
Bob

In article >,
wrote:

> Raisin Pie
> But only in small slices... ( it's so rich )

Maybe it was the recipe I used, but I really didn't like raisin pie
when I tried it. I worked with an English fellow at the time, though,
and he liked it, so I sent it home with him and his wife.

Regards,
Ranee

--
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"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

Nancy Young > wrote in
:

> Ranee Mueller wrote:
>>
>> Wayne's pie story got me thinking about pie, and which are my
>> favorites. Do you have a favorite pie? I don't think I can limit it
>> to one.
>
> I seriously don't care much for pie one way or another, no offense
> meant to pie eaters anywhere. Just not my thing. But. If someone
> put a *slab* of lemon merangue pie in front of me? I would hurt
> you I'd eat it so fast.
>
> nancy (doesn't *get* canned pie filling ... why bother)

Amen! That glop they put in the can is disgusting.

Nancy, I found a killer Lemon Meringue Pie on the net several years ago.
It's the best I've ever eaten...

Lemon Meringue Pie

1 fully-baked 10-inch pie crust

Filling
7 egg yolks
1 1/2 T lemon zest
3/4 cup lemon juice
1 2/3 cups water
1 1/4 cups sugar (this makes for a tart pie, increase sugar if you like
your pie sweeter) 3 T butter
1/3 cup corn starch

Meringue
7 egg whites
1/2 tsp. cream of tartar
1 1/2 cups confectioner's sugar

Pre-heat oven to 325°.

While crust is baking, prepare filling. Whisk together all filling
ingredients, except butter, in a heavy saucepan over medium heat. Use
whisk to stir constantly until filling begins to boil (about 15
minutes). Filling should be fairly thick at this point and it will
continue to thicken as the process continues. Remove filling from heat
and whisk in butter. Continue stirring until butter is completely
melted. Pour filling into baked crust.

Prepare the meringue using an electric mixer. Beat egg whites until
foamy. Beat in cream of tartar. Gradually beat in sugar, 1/4 cup at a
time. Continue to beat at high speed until egg whites are stiff and
glossy (about 7 or 8 minutes). Use a rubber spatula to spread the egg
white over the pie. Be sure that all edges of the pie crust are sealed
with meringue. If you miss a spot, your meringue will shrink up and your
pie will not look good.

Bake the pie for 25 minutes then reduce the temperature to 275°F and
bake for about 50 minutes more. The meringue should be set and a golden
brown when the pie is ready. Remove from oven and cool completely. Store
uncovered in the refrigerator.

©2003 FabulousFoods.com

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Margaret Suran > wrote in
:

>
>
> Felice Friese wrote:
>> "Nancy Young" > wrote in message
>> ...
>>
>>>Ranee Mueller wrote:
>>>
>>>> Wayne's pie story got me thinking about pie, and which are my
>>>>favorites. Do you have a favorite pie? I don't think I can limit
>>>>it to one.
>>>
>>>I seriously don't care much for pie one way or another, no offense
>>>meant to pie eaters anywhere. Just not my thing. But. If someone
>>>put a *slab* of lemon merangue pie in front of me? I would hurt
>>>you I'd eat it so fast.
>>>
>>>nancy (doesn't *get* canned pie filling ... why bother)
>>
>>
>> You'd have to wrestle me for it, Nancy. Lemon meringue leads my list,
>> followed closely by chocolate silk.
>>
>> Felice
>>
>>
> There was a time, when Banana Cream pie was very popular in New York
> City restaurants and Nesslerode (sp?) as well. Fresh Whipped cream
> covered the tops of these pies and many other flavors and one outfit
> baked these pies for all the restaurants. I do not remember the name,
> it was Mrs. Something or Other. Mrs. Speer, perhaps? I will ask a
> friend, who may remember. Those pies were really delicious and I
> usually do not like pies.
>

I fondly remember Nesslerode Pie from visits to NYC. Gosh, that was a
long time ago, and the pie was delicious! I found what sounds like a
good Nesslerode recipe and a pie recipe using the Nesslerode on the net,
but have never gotten around to making it.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In article >,
says...
> In article >, Denise~*
> > wrote:
>
> > I am also curious about the Cranberry Walnut one.
> > Is this on your web site?
>
> Nope, it's from a food tv program. I think it was called nantucket
> cranberry pie. They low-fatted it, but they posted the original recipe
> as well and that's the one I use.
>
> Regards,
> Ranee
>
I remember that show - it was an episode of Cooking Light.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Dave Smith > wrote in
:

> Ranee Mueller wrote:
>
>> Wayne's pie story got me thinking about pie, and which are my
>> favorites. Do you have a favorite pie? I don't think I can limit it
>> to one.
>>
>> I love cherry pie, apple pie, pear pie, cranberry walnut pie,
>> cherry
>> cranberry pie, pecan pie, chocolate pecan pie, brown sugar pie and
>> pumpkin pie. I'll eat just about any pie.
>>
>>
>
> For the fruit pie lovers there is the question of whether to eat them
> hot or cold. Some people prefer them hot, or at least warm. I prefer
> fruit pies cold. I find them even better the next day.
>
>

I like to have a piece when it's just between warm and room temperature,
then another piece cold. I've been known to bake a pie too late in the
evening to cut it, and diving into it for breakfast.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Nancy Young > wrote in
:

> Dave Smith wrote:
>
>> For the fruit pie lovers there is the question of whether to eat them
>> hot or cold.
>
> Wait, do you melt cheddar on them?
>
> nancy

If with cheese, then cold pie topped with a slice of cheese and slid under
the broiler until it melts.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Gregory Morrow" > wrote in
ink.net:

>
> Ranee Mueller wrote:
>
>> Wayne's pie story got me thinking about pie, and which are my
>> favorites. Do you have a favorite pie? I don't think I can limit it to
>> one.
>
>
> Butterscotch...pecan...rhubarb...Dutch apple....
>

I forgot about butterscotch, and it's sooo good!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Wayne wrote:

> Pumpkin Pie (not pumpkin custard pie)

I've never seen a pumpkin pie which *wasn't* a pumpkin custard pie. Would
you mind posting a recipe?

Bob

Mon, Jul 26, 2004, 12:13pm
(Ranee=A0Mueller)Wrote:
=A0=A0=A0=A0=A0=A0Wayne's pie story got me thinking about pie, and which
are my favorites. Do you have a favorite pie? I don't think I can limit
it to one.
=A0=A0=A0=A0=A0=A0I love cherry pie, apple pie, pear pie, cranberry
walnut pie, cherry cranberry pie, pecan pie, chocolate pecan pie, brown
sugar pie and pumpkin pie. I'll eat just about any pie.
=A0=A0=A0=A0=A0=A0Regards,
=A0=A0=A0Ranee
-- ---------------------------------------------------------------
response: Feel same way you do.
Before my diabetic days only pies I disliked was cherry,
blueberry,lemon, strawberry.

Mon, Jul 26, 2004, 12:13pm
(Ranee=A0Mueller)Wrote:
=A0=A0=A0=A0=A0=A0Wayne's pie story got me thinking about pie, and which
are my favorites. Do you have a favorite pie? I don't think I can limit
it to one.
=A0=A0=A0=A0=A0=A0I love cherry pie, apple pie, pear pie, cranberry
walnut pie, cherry cranberry pie, pecan pie, chocolate pecan pie, brown
sugar pie and pumpkin pie. I'll eat just about any pie.
=A0=A0=A0=A0=A0=A0Regards,
=A0=A0=A0Ranee
-- ---------------------------------------------------------------
response: Feel same way you do.
Before my diabetic days only pies I disliked was cherry,
blueberry,lemon, strawberry.

>Duh'Wayne yammered:
>
>My favorites, not necessarily in order of preference, a
>
>Chess Pie
>Pecan Pie (unadulterated - no fillers)
>Custard Pie
>Buttermilk Pie
>Shaker Sugar Pie
>Pumpkin Pie (not pumpkin custard pie)
>Sweet Potato Pie
>Banana Cream Pie
>Coconut Cream Pie
>Chocolate Cream Pie (especially made with Ghiardelli Ground Chocolate)
>French Coconut Pie (not unlike a coconut chess pie)
>Gooseberry Pie (if only I could get fresh gooseberries)
>Blackberry Pie
>Blueberry Pie
>Sour Cherry Pie
>Apple Pie
>Dutch Apple Pie
>Fresh Peach Pie w/Fresh Cranberries
>Baked Strawberry Pie (not glacé)
>Rhubarb Pie (no strawberries, please)
>Rhubarb Custard Pie

Duh'Wayne... yoose gotta be the dumbest ******* ever graced rfc... the favorite
in "favorite pies" is SINGULAR!

Merriam Webster

fa·vor·ite

noun

1 : ONE that is treated or regarded with special favor or liking

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Wayne wrote:

> I like to have a piece when it's just between warm and room temperature,
> then another piece cold. I've been known to bake a pie too late in the
> evening to cut it, and diving into it for breakfast.


Back in "the day" pie was a very popular breakfast dish on the farm...you
fed it to all the hired hands and such (or even just yer family) at
harvesting and planting and hawg - slaughtering time (or maybe ALL the
time)...along with the beefsteaks, rashers of bacon, hams, pork sausages,
mounds of 'taters, gravy and biscuits and molasses and all the other stick -
to - yer ribs vittles that hard work on the farm required...it was not
unusual for farm wives to bake dozens of pies a week...they were often
stored in a "pie safe" that was a ventilated cabinet with a screen door or
otherwise very small openings that flies couldn't get through...flies LOVE
pie, too!

No wimpy breakfasts of Muesli w/skim milk, half a grapefruit, and a cuppa
decaf for these folks...life on the farm was *tough* labor and they *really*
burned the calories...but back then even many well - off city folk ate
similar breakfasts (take a gander at some old menus...).

--
Best
Greg

"Bob" > wrote in
:

> Wayne wrote:
>
>> Pumpkin Pie (not pumpkin custard pie)
>
> I've never seen a pumpkin pie which *wasn't* a pumpkin custard pie.
> Would you mind posting a recipe?
>
> Bob

Yes, technically, all pumpkin pies are pumpkin custard pies. By
definition, in one very old cookbook I have, a pumpkin custard pie has
far less pumpkin and far more milk or cream.

My favorite pumpkin pie is this one, which I worked out over the
years. It's a heavy pie, not light or airy.

Pumpkin Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 c baked, pureed pumpkin (medium blade of food
mill)
3 Eggs
1 c Light brown sugar
2 oz unsalted butter, melted
1/2 ts Salt
2 ts Ground cinnamon
1 1/4 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground mace
1/4 ts Ground cloves
3/4 c Light cream
1 Deep 9-inch pastry shell, partially baked


Preheat oven to 425 degrees. Place pumpkin in large mixing bowl.
Blend in eggs, brown sguar, melted butter, salt, and spices; stir in
cream. (Do not beat this mixture.) Pour into partially baked pie
shell. Bake 15 minutes, then reduce heat to 350 degrees. Bake about
45 minutes longer, until metal knife inserted near center comes out
clean.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Ranee Mueller > wrote in news:raneemdonot-
:

> In article >, zxcvbob
> > wrote:
>
>> Blackberries don't grow up here, just lovely raspberries that are so
>> flavorless by comparison they are barely worth picking. Pitiful.
>
> If you can get up here you can get both to your hearts content. We
> have literally acres of blackberries just where we live. We also have
> tons of raspberries.
>
>> How do you make cherry cranberry?
>
> CRANBERRY-CHERRY PIE
>
> 1 bag cranberries, washed and picked over (about 12 oz)
> 3/4 C sugar
> 2 Tbsp cornstarch
> 1 (21 oz) can cherry pie filling
>
> Combine ingredients and pour into unbaked pie crust. Top with crust
> or lattice and bake at 425? for 35-40 minutes, until top is brown and
> filling is bubbly.
>
> I usually use an almond pastry crust which is a PITA to work with,
> but tastes amazing. If I do a lattice, I sprinkle it with sugar before
> it goes in the oven.
>
> Regards,
> Ranee
>

That sounds delicious, Ranee. Probably the only time I'd use canned pie
filling, and I will definitely try it. Thanks for posting!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Ranee Mueller > wrote in news:raneemdonot-
:

> In article >, zxcvbob
> > wrote:
>
>> Blackberries don't grow up here, just lovely raspberries that are so
>> flavorless by comparison they are barely worth picking. Pitiful.
>
> If you can get up here you can get both to your hearts content. We
> have literally acres of blackberries just where we live. We also have
> tons of raspberries.
>
>> How do you make cherry cranberry?
>
> CRANBERRY-CHERRY PIE
>
> 1 bag cranberries, washed and picked over (about 12 oz)
> 3/4 C sugar
> 2 Tbsp cornstarch
> 1 (21 oz) can cherry pie filling
>
> Combine ingredients and pour into unbaked pie crust. Top with crust
> or lattice and bake at 425? for 35-40 minutes, until top is brown and
> filling is bubbly.
>
> I usually use an almond pastry crust which is a PITA to work with,
> but tastes amazing. If I do a lattice, I sprinkle it with sugar before
> it goes in the oven.
>
> Regards,
> Ranee
>

That sounds delicious, Ranee. Probably the only time I'd use canned pie
filling, and I will definitely try it. Thanks for posting!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.