On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>
> What pies are the most popular or common in your house?
>
None for me, thanks. But I hope you enjoy whatever pie you make.

Jill

On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown >
wrote:

>On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>
>> What pies are the most popular or common in your house?
>>
>None for me, thanks. But I hope you enjoy whatever pie you make.

An utterly useless statement.

On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:

> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>
>> What pies are the most popular or common in your house?
>>
> None for me, thanks. But I hope you enjoy whatever pie you make.

I'm with Jill on this. No pies for me - especially fruit-based pies
<shiver>. I saw them making a Mississippi Mud Pie last night on
Cook's Country, and THAT, I could do. I've also been known to make
Boston Cream pies. But that's about it unless it's a pot pie with a
bunch of meat, not just gravy and vegetables (such as Swanson's and
Banquet).

-sw

lid writes:
>On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:
>
>> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>>
>>> What pies are the most popular or common in your house?
>>>
>> None for me, thanks. But I hope you enjoy whatever pie you make.
>
>I'm with Jill on this. No pies for me - especially fruit-based pies
><shiver>. I saw them making a Mississippi Mud Pie last night on
>Cook's Country, and THAT, I could do. I've also been known to make
>Boston Cream pies. But that's about it unless it's a pot pie with a
>bunch of meat, not just gravy and vegetables (such as Swanson's and
>Banquet).
>
>-sw

I had a pretty good quiche yesterday

On Monday, October 29, 2018 at 12:50:05 PM UTC-5, tert in seattle wrote:
>
> I had a pretty good quiche yesterday.
>
I'm planning on making one this week! I've got some of the ingredients
here already but a trip to the store will get the rest.

writes:
>On Monday, October 29, 2018 at 12:50:05 PM UTC-5, tert in seattle wrote:
>>
>> I had a pretty good quiche yesterday.
>>
>I'm planning on making one this week! I've got some of the ingredients
>here already but a trip to the store will get the rest.

quiche is one of two things I'll make pie crust for

the other is cornish pasties

On Monday, October 29, 2018 at 4:30:05 PM UTC-6, tert in seattle wrote:
> writes:
> >On Monday, October 29, 2018 at 12:50:05 PM UTC-5, tert in seattle wrote:
> >>
> >> I had a pretty good quiche yesterday.
> >>
> >I'm planning on making one this week! I've got some of the ingredients
> >here already but a trip to the store will get the rest.
>
> quiche is one of two things I'll make pie crust for
>
> the other is cornish pasties

Allow me to share with you and everyone here my mother's pie crust recipe:

2 cups flour (White Swan)
1.5 sticks unsalted butter, 60F in temp (cool room temp)
1 tsp salt

Cut together with forks until butter lumps are tiny (squeeze thru fork tines) and flour covered.

Add 1/3 cup COLD 40% cream, stir together briefly! Add sprinkle of cold water if not coming together into dough rapidly. STOP STIRRING when dough comes together. Leaving a little unmixed is superior to mixing them in! You can press them together later so now bunch up into a lump gently and put in plastic wrap to completely cover and and let rest for 1 hour min. in cool place before working. Overnight in cool place best. Can be refrigerated or frozen, but let come to cool room temp (60F-ish is perfect) before working.


John Kuthe...

On Mon, 29 Oct 2018 17:43:13 +0000 (UTC), tert in seattle wrote:

> lid writes:
>>On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:
>>
>>> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>>>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>>>
>>>> What pies are the most popular or common in your house?
>>>>
>>> None for me, thanks. But I hope you enjoy whatever pie you make.
>>
>>I'm with Jill on this. No pies for me - especially fruit-based pies
>><shiver>. I saw them making a Mississippi Mud Pie last night on
>>Cook's Country, and THAT, I could do. I've also been known to make
>>Boston Cream pies. But that's about it unless it's a pot pie with a
>>bunch of meat, not just gravy and vegetables (such as Swanson's and
>>Banquet).
>
> I had a pretty good quiche yesterday

Crustless quiche is OK.

-sw

lid writes:
>On Mon, 29 Oct 2018 17:43:13 +0000 (UTC), tert in seattle wrote:
>
>> lid writes:
>>>On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:
>>>
>>>> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>>>>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>>>>
>>>>> What pies are the most popular or common in your house?
>>>>>
>>>> None for me, thanks. But I hope you enjoy whatever pie you make.
>>>
>>>I'm with Jill on this. No pies for me - especially fruit-based pies
>>><shiver>. I saw them making a Mississippi Mud Pie last night on
>>>Cook's Country, and THAT, I could do. I've also been known to make
>>>Boston Cream pies. But that's about it unless it's a pot pie with a
>>>bunch of meat, not just gravy and vegetables (such as Swanson's and
>>>Banquet).
>>
>> I had a pretty good quiche yesterday
>
>Crustless quiche is OK.
>
>-sw


the crust is at least half the fun

On 10/27/2018 10:47 PM, Sqwertz wrote:
> On Sat, 27 Oct 2018 21:41:13 -0400, jmcquown wrote:
>
>> On 10/27/2018 8:38 PM, Wayne Boatwright wrote:
>>> I usually bake pumpkin, sweet potato, and pecan. Sometimes mince.
>>>
>>> What pies are the most popular or common in your house?
>>>
>> None for me, thanks. But I hope you enjoy whatever pie you make.
>
> I'm with Jill on this. No pies for me - especially fruit-based pies
> <shiver>. I saw them making a Mississippi Mud Pie last night on
> Cook's Country, and THAT, I could do. I've also been known to make
> Boston Cream pies. But that's about it unless it's a pot pie with a
> bunch of meat, not just gravy and vegetables (such as Swanson's and
> Banquet).
>
> -sw
>
I just didn't grow up with pies, ya' know? Doesn't matter to me what
the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
peach pie. Just not a fan of dessert pies.

I do like chicken pot pie. Easy to make if you use drop biscuit dough
for the "crust" (top only) for the chicken pot pie.

Jill

On Mon, 29 Oct 2018 19:21:51 -0400, jmcquown wrote:

> I just didn't grow up with pies, ya' know? Doesn't matter to me what
> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
> peach pie. Just not a fan of dessert pies.

The first pie I remember eating was pumpkin pie, and that's probably
what traumatized me against eating pies ever again. All those
"pumpkin pie spices" are quite an assault on a 5 year-old's taste
buds (not unlike broccoli). And it doesn't help that the Pumpkin
Pie Spice lobby gets bigger and stronger every year around this
time.

-sw

On 10/29/2018 7:49 PM, Sqwertz wrote:
> On Mon, 29 Oct 2018 19:21:51 -0400, jmcquown wrote:
>
>> I just didn't grow up with pies, ya' know? Doesn't matter to me what
>> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
>> peach pie. Just not a fan of dessert pies.
>
> The first pie I remember eating was pumpkin pie, and that's probably
> what traumatized me against eating pies ever again. All those
> "pumpkin pie spices" are quite an assault on a 5 year-old's taste
> buds (not unlike broccoli). And it doesn't help that the Pumpkin
> Pie Spice lobby gets bigger and stronger every year around this
> time.
>
> -sw
>
That may be the reason I don't care for it myself. There is a McCormick
spice blend (I recall from the 1960's and still selling) called "Pumpkin
Pie Spice".

My real aversion to it had to do with my first association with the
smell of a raw pumpkin. I got my first introduction to a pumpkin at
Halloween when I was 6. The teacher brought a pumpkin and a knife (I'm
not kidding) to class. She had the pumpkin on her desk under a sheet of
butcher paper (to cover her desk blotter). She cut the top off the
pumpkin, like a lid. All the while she was telling us this is how we
start to make a Jack-O-Lantern. Halloween! 1966.

She scraped the guts and seeds loose with the knife. Set the knife
aside. Then she had all of us line up and reach in and scoop out a
handful of the guts and seeds onto some newspaper. OMG. I thought I'd
puke. The smell!

It took me many many years to realize that was a cheap rotting pumpkin.
Cleaning out a fresh pumpkin is nothing like what assaulted my 6 year
old nose! OB Pie: I now know it was not a sugar pumpkin, which is what
should be used for fresh pumpkin pie. Or so I've heard.

Jill

On Monday, October 29, 2018 at 6:21:56 PM UTC-5, Jill McQuown wrote:
>
> I just didn't grow up with pies, ya' know? Doesn't matter to me what
> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
> peach pie. Just not a fan of dessert pies.
>
> Jill
>
I cannot ever remember my mother making a pie, fried pies, yes, but a regular
pie with a crust, no. Lots of cobblers though.

A period during WW2 she did say she would make 2 chess pies daily, from
scratch, when my dad worked at Jeffersonville Boat and Machine Company
more commonly known by its name of Jeffboat. He would eat 1/2 pie at lunch
with she and my two brothers dividing the remainder between them. This was
repeated at supper. I guess she had her fill of homemade pie crusts after
that and preferred cobblers. Hahaha

On 10/30/2018 2:10 PM, wrote:
> On Monday, October 29, 2018 at 6:21:56 PM UTC-5, Jill McQuown wrote:
>>
>> I just didn't grow up with pies, ya' know? Doesn't matter to me what
>> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
>> peach pie. Just not a fan of dessert pies.
>>
>> Jill
>>
> I cannot ever remember my mother making a pie, fried pies, yes, but a regular
> pie with a crust, no. Lots of cobblers though.
>
> A period during WW2 she did say she would make 2 chess pies daily, from
> scratch, when my dad worked at Jeffersonville Boat and Machine Company
> more commonly known by its name of Jeffboat. He would eat 1/2 pie at lunch
> with she and my two brothers dividing the remainder between them. This was
> repeated at supper. I guess she had her fill of homemade pie crusts after
> that and preferred cobblers. Hahaha
>
What a wonderful memory! Sadly, fried pies and cobblers weren't part of
my growing up experience. Waaah!

Jill

On Tuesday, October 30, 2018 at 2:38:01 PM UTC-4, Jill McQuown wrote:
> On 10/30/2018 2:10 PM, wrote:
> > On Monday, October 29, 2018 at 6:21:56 PM UTC-5, Jill McQuown wrote:
> >>
> >> I just didn't grow up with pies, ya' know? Doesn't matter to me what
> >> the season. I've tasted cherry pie, apple pie, pumpkin pie, pecan pie,
> >> peach pie. Just not a fan of dessert pies.
> >>
> >> Jill
> >>
> > I cannot ever remember my mother making a pie, fried pies, yes, but a regular
> > pie with a crust, no. Lots of cobblers though.
> >
> > A period during WW2 she did say she would make 2 chess pies daily, from
> > scratch, when my dad worked at Jeffersonville Boat and Machine Company
> > more commonly known by its name of Jeffboat. He would eat 1/2 pie at lunch
> > with she and my two brothers dividing the remainder between them. This was
> > repeated at supper. I guess she had her fill of homemade pie crusts after
> > that and preferred cobblers. Hahaha
> >
> What a wonderful memory! Sadly, fried pies and cobblers weren't part of
> my growing up experience. Waaah!
>
> Jill

I got Betty Crocker Butter Brickle cake mix when I was a kid.

For very special occasions, there was a dessert made from
crushed vanilla wafers, melted marshmallows, canned pineapple,
and Cool Whip.

Cindy Hamilton