Ranee Mueller > wrote in news:raneemdonot-
:

> 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
>

I love beef pot pie and chicken pot pie, both with veggies. Can't stand
turkey, so don't like turkey pie.

--
Wayne in Phoenix

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

Ranee Mueller > wrote in news:raneemdonot-
:

> 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
>

I love beef pot pie and chicken pot pie, both with veggies. Can't stand
turkey, so don't like turkey pie.

--
Wayne in Phoenix

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

>.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!
>
>Greg

I can visualize those flies swarming... is that why it's called hair pie?


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

Ranee Mueller > wrote in news:raneemdonot-
:

> 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
>

My mother always loved raisin pie, but I could never eat much because of
the sweetness of the raisins. I found a sour cream raisin pie that I
really like, though.

--
Wayne in Phoenix

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

Ranee Mueller > wrote in news:raneemdonot-
:

> 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
>

My mother always loved raisin pie, but I could never eat much because of
the sweetness of the raisins. I found a sour cream raisin pie that I
really like, though.

--
Wayne in Phoenix

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

PENMART01 wrote:

> >.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!
> >
> >Greg
>
> I can visualize those flies swarming... is that why it's called hair pie?
>


Skirts were LOOOONG back then, Sheldon....lol.....

--
Best
Greg

PENMART01 wrote:

> >.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!
> >
> >Greg
>
> I can visualize those flies swarming... is that why it's called hair pie?
>


Skirts were LOOOONG back then, Sheldon....lol.....

--
Best
Greg

Ranee Mueller wrote:

> 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.


That reminds me that mincemeat is my UN - favorite type of pie....

--
Best
Greg

Ranee Mueller wrote:

> 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.


That reminds me that mincemeat is my UN - favorite type of pie....

--
Best
Greg

"Gregory Morrow" > wrote in
news
>
> 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...).
>

Both my parent's families were farming people. I have vague
recollections of a few breakfasts like that. I specifically remember
eating fresh sausage (fried), served with apple pie. It was actually
very tasty. My dad's mother had a pie safe (they had no electricity) and
it held most of the desserts she made (pies, cakes, cookies). The "ice
box" was reserved for storing fresh milk, cream, and butter.

--
Wayne in Phoenix

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

"Gregory Morrow" > wrote in
news
>
> 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...).
>

Both my parent's families were farming people. I have vague
recollections of a few breakfasts like that. I specifically remember
eating fresh sausage (fried), served with apple pie. It was actually
very tasty. My dad's mother had a pie safe (they had no electricity) and
it held most of the desserts she made (pies, cakes, cookies). The "ice
box" was reserved for storing fresh milk, cream, and butter.

--
Wayne in Phoenix

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

Wayne wrote:
> "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.
>



Here's the best pumpkin pie recipe that I've found. I have baked this
at Thanksgiving for the couple of years. It's amazingly similar to your
recipe. My alterations are in [brackets.] I don't test the pie, I
watch for it to start puffing up, and take it out when all but the
center 2" circle is puffy.

Best regards,
Bob


Pumpkin Pie
(from Maida Heatter's _New Book of Great Desserts_)

1 extra deep 9" pie shell
1 3/4 cups light cream
3 eggs, large or extra large
1/2 tsp vanilla extract
3/4 cup light brown sugar
1 pound (2 cups) canned pumpkin
1/2 tsp salt
1/4 tsp finely ground black pepper
1/2 tsp ginger
1/4 tsp mace
1/4 tsp nutmeg

Adjust rack one-third up from bottom of oven and preheat to 450. Have
prepared unbaked crust in the freezer. It must be frozen at least 20 or
30 minutes. Scald cream (or 1 C heavy cream and 3/4 C milk) in a small
saucepan. [I used 1 3/4 C half-n-half and 1/3 C powdered milk]
Meanwhile, in large bowl beat the eggs lightly. Beat in the vanilla,
sugar, salt, spices. [I used 1/2 tsp cinnamon in place of nutmeg] Then
add pumpkin and mix well. Gradually stir in the hot cream. Pour filling
into frozen crust and bake for 10 minutes at 450 degrees. Turn down oven
to 350 and bake another 30 or 40 minutes, until a small sharp knife
inserted in middle of pie comes out clean. Do not test more than
necessary because each cut will leave a scar which will get bigger as
the pie cools. Place on a rack to cool. Serve while still barely warm
or at room temperature.

"Ranee Mueller" > wrote in message
...
> 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.

My favourite pies are (in order) steak & kidney, pork with hot water pastry,
cottage pie and fish pie. I'm not keen on many sweet pies, apart from lemon
meringue.

Jo


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.722 / Virus Database: 478 - Release Date: 18/07/04

zxcvbob > wrote in
:

> Wayne wrote:
>> "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.
>>
>
>
>
> Here's the best pumpkin pie recipe that I've found. I have baked this
> at Thanksgiving for the couple of years. It's amazingly similar to
> your recipe. My alterations are in [brackets.] I don't test the pie,
> I watch for it to start puffing up, and take it out when all but the
> center 2" circle is puffy.
>
> Best regards,
> Bob
>
>
> Pumpkin Pie
> (from Maida Heatter's _New Book of Great Desserts_)
>
> 1 extra deep 9" pie shell
> 1 3/4 cups light cream
> 3 eggs, large or extra large
> 1/2 tsp vanilla extract
> 3/4 cup light brown sugar
> 1 pound (2 cups) canned pumpkin
> 1/2 tsp salt
> 1/4 tsp finely ground black pepper
> 1/2 tsp ginger
> 1/4 tsp mace
> 1/4 tsp nutmeg
>
> Adjust rack one-third up from bottom of oven and preheat to 450. Have
> prepared unbaked crust in the freezer. It must be frozen at least 20
> or 30 minutes. Scald cream (or 1 C heavy cream and 3/4 C milk) in a
> small saucepan. [I used 1 3/4 C half-n-half and 1/3 C powdered milk]
> Meanwhile, in large bowl beat the eggs lightly. Beat in the vanilla,
> sugar, salt, spices. [I used 1/2 tsp cinnamon in place of nutmeg] Then
> add pumpkin and mix well. Gradually stir in the hot cream. Pour
> filling into frozen crust and bake for 10 minutes at 450 degrees. Turn
> down oven to 350 and bake another 30 or 40 minutes, until a small
> sharp knife inserted in middle of pie comes out clean. Do not test
> more than necessary because each cut will leave a scar which will get
> bigger as the pie cools. Place on a rack to cool. Serve while still
> barely warm or at room temperature.
>

Thanks, Bob. This looks good. I like the addition of the black pepper.
Now I will have to try it (with your modifications)! I love Maida
Heatter's recipes, but don't have this particular book. I have a killer
brownie recipe of her's that I just love.

--
Wayne in Phoenix

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

zxcvbob > wrote in
:

> Wayne wrote:
>> "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.
>>
>
>
>
> Here's the best pumpkin pie recipe that I've found. I have baked this
> at Thanksgiving for the couple of years. It's amazingly similar to
> your recipe. My alterations are in [brackets.] I don't test the pie,
> I watch for it to start puffing up, and take it out when all but the
> center 2" circle is puffy.
>
> Best regards,
> Bob
>
>
> Pumpkin Pie
> (from Maida Heatter's _New Book of Great Desserts_)
>
> 1 extra deep 9" pie shell
> 1 3/4 cups light cream
> 3 eggs, large or extra large
> 1/2 tsp vanilla extract
> 3/4 cup light brown sugar
> 1 pound (2 cups) canned pumpkin
> 1/2 tsp salt
> 1/4 tsp finely ground black pepper
> 1/2 tsp ginger
> 1/4 tsp mace
> 1/4 tsp nutmeg
>
> Adjust rack one-third up from bottom of oven and preheat to 450. Have
> prepared unbaked crust in the freezer. It must be frozen at least 20
> or 30 minutes. Scald cream (or 1 C heavy cream and 3/4 C milk) in a
> small saucepan. [I used 1 3/4 C half-n-half and 1/3 C powdered milk]
> Meanwhile, in large bowl beat the eggs lightly. Beat in the vanilla,
> sugar, salt, spices. [I used 1/2 tsp cinnamon in place of nutmeg] Then
> add pumpkin and mix well. Gradually stir in the hot cream. Pour
> filling into frozen crust and bake for 10 minutes at 450 degrees. Turn
> down oven to 350 and bake another 30 or 40 minutes, until a small
> sharp knife inserted in middle of pie comes out clean. Do not test
> more than necessary because each cut will leave a scar which will get
> bigger as the pie cools. Place on a rack to cool. Serve while still
> barely warm or at room temperature.
>

Thanks, Bob. This looks good. I like the addition of the black pepper.
Now I will have to try it (with your modifications)! I love Maida
Heatter's recipes, but don't have this particular book. I have a killer
brownie recipe of her's that I just love.

--
Wayne in Phoenix

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

In article . net>,
says...
>
> Ranee Mueller wrote:
>
> > 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.
>
>
> That reminds me that mincemeat is my UN - favorite type of pie....
>
>
Ohhhh! I forgot about that one! I *love* mincemeat pie!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, zxcvbob
> wrote:

> 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...

I haven't done it before, but I don't see why it wouldn't work. Rich
has used this filling to make turnovers that were quite nice also.

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

Here's the recipe for the dough:

ALMOND CRUST

1/2 C finely ground almonds, about 2 oz
1 3/4 C flour
1/2 C confectioner's sugar
1/2 C frozen butter, grated
1 egg, lightly beaten

Combine almonds, flour and sugar in a medium bowl or food processor.
Scatter butter over top, mix until it resembles coarse crumbs.
Add egg and mix until dough gathers into a ball. Divide dough
into two pieces, shape into flattened discs. Wrap in plastic and
chill for at least 30 minutes. Roll out for pie/tart crusts.


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

Ranee Mueller wrote:
>
> 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.

Really, in my opinion Mrs. Smith makes perfectly good pies. In the
freezer section of your local store. (laugh)

(having a flashback of spending the nights before Thanksgiving helping
my ex bil deliver Mrs. Smith's pies, so I'm not alone in that)

nancy

Ranee Mueller wrote:
>
> 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.

Really, in my opinion Mrs. Smith makes perfectly good pies. In the
freezer section of your local store. (laugh)

(having a flashback of spending the nights before Thanksgiving helping
my ex bil deliver Mrs. Smith's pies, so I'm not alone in that)

nancy

Ranee Mueller wrote:
>
> 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.

Really, in my opinion Mrs. Smith makes perfectly good pies. In the
freezer section of your local store. (laugh)

(having a flashback of spending the nights before Thanksgiving helping
my ex bil deliver Mrs. Smith's pies, so I'm not alone in that)

nancy

Wayne wrote:

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

Thanks Wayne! Looks great, and I'm developing a craving. nancy

Wayne wrote:

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

Thanks Wayne! Looks great, and I'm developing a craving. nancy

"Bob" > wrote in message
...
> 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?

How about this one?

PUMPKIN ICE CREAM PIE

1 1-pound can pumpkin
1/2 cup sugar
1/2 teaspoon each salt, cinnamon, nutmeg,
cloves, ground ginger
1 tablespoon unflavored gelatin
1/4 cup orange juice
1 pint vanilla ice cream
Optional: sweetened whipped cream
mandarin orange segments

In saucepan, combine pumpkin, sugar and spices; heat through. When hot, stir
in gelatin dissolved in orange juice. Remove from heat and cool to room
temperature. Spoon ice cream into large mixer bowl to soften, and beat until
smooth. Add cooled pumpkin mixture and beat until blended. Turn into baked
pie shell and chill until set, at least two hours. Garnish with sweetened
whipped cream and mandarin oranges, if desired. This can also be served as a
pudding.

Felice

at Tue, 27 Jul 2004 03:46:10 GMT in <raneemdonot-9EC3CC.20461026072004
@news.harbornet.com>, (Ranee Mueller) wrote :

>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...in general I
>prefer things like berries in other forms.

Is there something specific about baked berry pies that turns you off them?
I admit to being curious because both from what people have said on the NG
and comments I've gotten from people in person as well as the observed
choices people make in bakeries, it seems clear that there is a common
preference away from the baked berry pies. However, I'm mystified as to why
many people aren't necessarily thrilled by them. What's the thing they
don't like (or at least prefer in other forms?)

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Alex Rast wrote:
> at Tue, 27 Jul 2004 03:46:10 GMT in <raneemdonot-9EC3CC.20461026072004
> @news.harbornet.com>, (Ranee Mueller) wrote :
>
>
>>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...in general I
>>prefer things like berries in other forms.
>
>
> Is there something specific about baked berry pies that turns you off them?
> I admit to being curious because both from what people have said on the NG
> and comments I've gotten from people in person as well as the observed
> choices people make in bakeries, it seems clear that there is a common
> preference away from the baked berry pies. However, I'm mystified as to why
> many people aren't necessarily thrilled by them. What's the thing they
> don't like (or at least prefer in other forms?)
>


I've eaten some really awful berry pies that were like sweetened
wallpaper paste. The berries were only there to provide color and
seeds. But a well made blackberry pie is my favorite -- made with tart
juicy whole berries and only enough flour or tapioca to thicken the
juice so it doesn't all run out when you cut the pie. If no juice runs
out, you used too much flour or starch.

Bob

Alex Rast wrote:
> at Tue, 27 Jul 2004 03:46:10 GMT in <raneemdonot-9EC3CC.20461026072004
> @news.harbornet.com>, (Ranee Mueller) wrote :
>
>
>>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...in general I
>>prefer things like berries in other forms.
>
>
> Is there something specific about baked berry pies that turns you off them?
> I admit to being curious because both from what people have said on the NG
> and comments I've gotten from people in person as well as the observed
> choices people make in bakeries, it seems clear that there is a common
> preference away from the baked berry pies. However, I'm mystified as to why
> many people aren't necessarily thrilled by them. What's the thing they
> don't like (or at least prefer in other forms?)
>


I've eaten some really awful berry pies that were like sweetened
wallpaper paste. The berries were only there to provide color and
seeds. But a well made blackberry pie is my favorite -- made with tart
juicy whole berries and only enough flour or tapioca to thicken the
juice so it doesn't all run out when you cut the pie. If no juice runs
out, you used too much flour or starch.

Bob

Alex Rast wrote:

>
> > 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...in general I
> >prefer things like berries in other forms.
>
> Is there something specific about baked berry pies that turns you off them?

I am not a fan of berry pies. I just find them a little too much berry. Most
good berries are packed with flavour and a little bit will go a long way, but
too many of them can be overwhelming. Accordingly, I do not make raspberry or
blueberry pies, and strawberry pie is completely out of the question. It is a
waste of good strawberries. They are too good fresh to bother doing anything
with them.

>
> I admit to being curious because both from what people have said on the NG
> and comments I've gotten from people in person as well as the observed
> choices people make in bakeries, it seems clear that there is a common
> preference away from the baked berry pies. However, I'm mystified as to why
> many people aren't necessarily thrilled by them. What's the thing they
> don't like (or at least prefer in other forms?)
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)

Alex Rast wrote:

>
> > 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...in general I
> >prefer things like berries in other forms.
>
> Is there something specific about baked berry pies that turns you off them?

I am not a fan of berry pies. I just find them a little too much berry. Most
good berries are packed with flavour and a little bit will go a long way, but
too many of them can be overwhelming. Accordingly, I do not make raspberry or
blueberry pies, and strawberry pie is completely out of the question. It is a
waste of good strawberries. They are too good fresh to bother doing anything
with them.

>
> I admit to being curious because both from what people have said on the NG
> and comments I've gotten from people in person as well as the observed
> choices people make in bakeries, it seems clear that there is a common
> preference away from the baked berry pies. However, I'm mystified as to why
> many people aren't necessarily thrilled by them. What's the thing they
> don't like (or at least prefer in other forms?)
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)

On Mon, 26 Jul 2004 20:35:59 -0700, Ranee Mueller
> wrote:

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

Sorry, I don't. I'll post it if I ever do get the recipe. It is
wonderful!

Tara

On Mon, 26 Jul 2004 20:35:59 -0700, Ranee Mueller
> wrote:

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

Sorry, I don't. I'll post it if I ever do get the recipe. It is
wonderful!

Tara

On Mon, 26 Jul 2004 17:37:16 -0400, Nancy Young >
wrote:

>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?

See, I've never had cheese on or with pie. I know lots of people like
the combination, so it can't be horrible, but I just can't imagine.
Is it a sweet-and-salty thing?

Tara

On Mon, 26 Jul 2004 17:37:16 -0400, Nancy Young >
wrote:

>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?

See, I've never had cheese on or with pie. I know lots of people like
the combination, so it can't be horrible, but I just can't imagine.
Is it a sweet-and-salty thing?

Tara

On Tue, 27 Jul 2004 04:41:07 GMT, "Gregory Morrow"
> wrote:

>Back in "the day" pie was a very popular breakfast dish on the farm...

I must have pumpkin pie for breakfast the day after every
Thanksgiving.

Tara

On Mon, 26 Jul 2004 12:13:26 -0700, 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

Hey Ranee!
I tasted a freshly baked "Strawberry Pie"...a store bought pie from
Sam's Club the other day. It was absolutely delicious! I had eaten
strawberry pie before...with fresh "raw" strawberries in it...but this
one was baked with the fresh strawberries in between the top and
bottom crusts. The only thing that would have made it better would
have been a big scoop of vanilla ice cream on top!

Bill

On Mon, 26 Jul 2004 12:13:26 -0700, 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

Hey Ranee!
I tasted a freshly baked "Strawberry Pie"...a store bought pie from
Sam's Club the other day. It was absolutely delicious! I had eaten
strawberry pie before...with fresh "raw" strawberries in it...but this
one was baked with the fresh strawberries in between the top and
bottom crusts. The only thing that would have made it better would
have been a big scoop of vanilla ice cream on top!

Bill

Alex Rast wrote:

> Is there something specific about baked berry pies that turns you off them?
> I admit to being curious because both from what people have said on the NG
> and comments I've gotten from people in person as well as the observed
> choices people make in bakeries, it seems clear that there is a common
> preference away from the baked berry pies. However, I'm mystified as to why
> many people aren't necessarily thrilled by them. What's the thing they
> don't like (or at least prefer in other forms?)


For me, it is the texture. Fresh berries are wonderful. Jam is
wonderful. Anything in between as in berries cooked in syrup or berries
macerated in sugar or even jelly is edible but yucky in texture. I
don't care for apple pie or apple sauce for the same reason. Berries on
a french tart in which there's the sweet pastry crust, the custard
layer, the berry layer in which the berries remain essentially uncooked,
and the drizzle of glaze on top, that sort of berry pie is still good.
You got the wording exactly right. It isn't that I hate berry pie, it
is that I'm not thrilled by them.


--Lia

Alex Rast wrote:

> Is there something specific about baked berry pies that turns you off them?
> I admit to being curious because both from what people have said on the NG
> and comments I've gotten from people in person as well as the observed
> choices people make in bakeries, it seems clear that there is a common
> preference away from the baked berry pies. However, I'm mystified as to why
> many people aren't necessarily thrilled by them. What's the thing they
> don't like (or at least prefer in other forms?)


For me, it is the texture. Fresh berries are wonderful. Jam is
wonderful. Anything in between as in berries cooked in syrup or berries
macerated in sugar or even jelly is edible but yucky in texture. I
don't care for apple pie or apple sauce for the same reason. Berries on
a french tart in which there's the sweet pastry crust, the custard
layer, the berry layer in which the berries remain essentially uncooked,
and the drizzle of glaze on top, that sort of berry pie is still good.
You got the wording exactly right. It isn't that I hate berry pie, it
is that I'm not thrilled by them.


--Lia

On Tue, 27 Jul 2004 21:34:02 GMT, Tara > wrote:

>On Mon, 26 Jul 2004 17:37:16 -0400, Nancy Young >
>wrote:
>
>>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?
>
>See, I've never had cheese on or with pie. I know lots of people like
>the combination, so it can't be horrible, but I just can't imagine.
>Is it a sweet-and-salty thing?

It's a cheese and fruit thing- a classic combination. Think of a wine
and cheese party- they always have apples, grapes, and maybe another
fruit on the spread.

I love spinach, walnuts, pear, and gorgonzola salad.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Tue, 27 Jul 2004 21:34:02 GMT, Tara > wrote:

>On Mon, 26 Jul 2004 17:37:16 -0400, Nancy Young >
>wrote:
>
>>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?
>
>See, I've never had cheese on or with pie. I know lots of people like
>the combination, so it can't be horrible, but I just can't imagine.
>Is it a sweet-and-salty thing?

It's a cheese and fruit thing- a classic combination. Think of a wine
and cheese party- they always have apples, grapes, and maybe another
fruit on the spread.

I love spinach, walnuts, pear, and gorgonzola salad.

Sue(tm)
Lead me not into temptation... I can find it myself!

at Tue, 27 Jul 2004 20:59:23 GMT in >,
(zxcvbob) wrote :

>Alex Rast wrote:
>> at Tue, 27 Jul 2004 03:46:10 GMT in <raneemdonot-9EC3CC.20461026072004
>> @news.harbornet.com>, (Ranee Mueller)
>> wrote :
>>
>>
>>>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... but I tend
>>>not to think about berry pies...
>>
>> Is there something specific about baked berry pies that turns you off
>> them?...
>>
>I've eaten some really awful berry pies that were like sweetened
>wallpaper paste. The berries were only there to provide color and
>seeds.

I do think that one problem, and this may turn a lot of people off berry
pies altogether, is that far too often, *commercial* berry pies are
ghastly. Typically they have cardboardy Crisco crusts, and far too often,
the filling is atrocious, generally far, far too much sugar for any sane
individual, and many fillers, thickeners, etc. so that the filling ends up
with a slimy, sticky texture a bit like seaweed and a sickly, cloying
flavour. Of course you can see what the priorities are - save money no
matter what - and this means using as few expensive berries as one can get
by with.

The other problem you often encounter, more common with homemade pies, is
that people don't know how to manage the juice, leading to a filling that
more or less flows out of the pie with loose berries everywhere. That's
also somewhat unappealing.

> But a well made blackberry pie is my favorite -- made with tart
>juicy whole berries and only enough flour or tapioca to thicken the
>juice so it doesn't all run out when you cut the pie. If no juice runs
>out, you used too much flour or starch.

The real trick with a blackberry pie is to use the right berries,
specifically, the small, wild berries such as one finds in the Pacific NW,
called "Pacific Blackberries". They're not the big "Himalayan" berries also
ubiquitous to these parts - the Pacifics ripen earlier, on low-growing,
matted bushes rather than big, caning bushes. These really are small, no
bigger than a blueberry, with an intense, tart flavour, smaller seeds, and
a considerably lower water content. That means the berries hold their shape
in a pie and don't create an unmanageable juice mess. If you must add
sugar, they'll take it better because they don't start out ultra-sweet when
ripe. Unfortunately, most blackberry pies today are made with
marionberries, which are far too large, soft, sweet, and watery to make a
good pie. They basically dissolve into a slurry when baked.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)