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BS: The worlds best pie
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Subject: RE: BS: The worlds best pie From: frogprince Date: 30 Nov 10 - 06:53 PM Well, 'Spaw, thanks for the recipe; I think we followed it very carefully, and I would say the pie is a little somethin' different, and tasty; but I really can't say that I find it as interesting, or appealing, as any number of fruit pies, or banana cream or chocolate cream. I didn't have a cup of coffee ready to go with it; I think a cup of fairly strong coffee might make it work just a little better for me. |
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Subject: RE: BS: The worlds best pie From: Ed T Date: 30 Nov 10 - 05:27 PM Old Fashioned Strawberry Pie (uncooked strawberries, with whipped cream on top) |
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Subject: RE: BS: The worlds best pie From: frogprince Date: 30 Nov 10 - 04:56 PM And after the buttermilk pile, we may try a buttermilk pie! |
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Subject: RE: BS: The worlds best pie From: frogprince Date: 30 Nov 10 - 04:53 PM mg, I'm sorry but you lost me there; does the slimy refer to something about the crust, or to the steak and kidneys, or? Would you believe we have a buttermilk pile, 'Spaw's recipe, in the oven right now. Soon I'll find out if I agree with him, or think he's crazy for eating the stuff. Sadly, my wife really doesn't dare get near more than a nibble of anything with sugar content like this; she would have to add an extra bucket of insulin. Actually, it just came out of the oven a minute ago, so we'll soon see. |
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Subject: RE: BS: The worlds best pie From: John MacKenzie Date: 30 Nov 10 - 04:51 PM Blind baking I call it. I use dried haricot beans, but you can buy clay balls specially for the purpose |
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Subject: RE: BS: The worlds best pie From: GUEST,mg Date: 30 Nov 10 - 04:16 PM People recommend prebaking the crust sometimes..at least partially..with some pie stones or beans or something in to keep it flat...I was talking with a friend..I happen to make wonderful pies but I can't stand the thought of eating anything so ..to me it is slimey..mg |
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Subject: RE: BS: The worlds best pie From: MikeL2 Date: 30 Nov 10 - 10:40 AM hi Tonight the best pie in the World is the steak & kidney home-made pie that my wife has in the over. It is still 2 hours to dinner but the smell of the pie cooking is driving me crazy. Cheers Mikel2 |
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Subject: RE: BS: The worlds best pie From: Donuel Date: 30 Nov 10 - 05:01 AM strawberry rhubarb |
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Subject: RE: BS: The worlds best pie From: John MacKenzie Date: 30 Nov 10 - 04:56 AM Soggy Bottom pie, must be what they serve in Washington DC, in the State Department staff restaurant. |
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Subject: RE: BS: The worlds best pie From: GUEST,Patsy Date: 30 Nov 10 - 02:51 AM There is nothing worse than a undercooked soggy bottomed pie I have had the odd one served up in some restaurants and it is awful. Has anyone got any good tips for good pastry? |
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Subject: RE: BS: The worlds best pie From: catspaw49 Date: 30 Nov 10 - 01:57 AM Like the best pumpkin, sweet potato pie is best made with fresh taters rather than the canned crap. I ran across a good recipe that works well for all the squash type fillings whether it be tater or punkin or acorn or butternut squash. The real secret I found was never to overmash the mix, leave it a bit lumpy......I was surprised at how the texture difference improved the pies. I rarely see any Custard Pie anymore and that which I do is lousy. My Dad was a big nut for Custard and it was only when I got older that I realized the delicate flavor and how it is maunly ruined by most cooks. I think I'll beg Karen to make them her next learning project...LOL...... Spaw |
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Subject: RE: BS: The worlds best pie From: LadyJean Date: 30 Nov 10 - 12:22 AM I had forgotten sweet potato pie. There was a garden club made up of African American ladies who sold about the best I've ever had at the May Market. Along with the mushroom sandwiches and the dipped strawberries that pie was the best thing at the market. Alas those excellent ladies don't come anymore. You can still get the strawberries. After many years of dipping them, I hate the sight of the things, but they're good. The mushroom sandwiches are also available. |
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Subject: RE: BS: The worlds best pie From: maeve Date: 30 Nov 10 - 12:04 AM PoppaGator- My South Carolina grandmother made a wondrous fine Sweet Potato Pie; another recipe lost in the fire. |
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Subject: RE: BS: The worlds best pie From: maeve Date: 29 Nov 10 - 07:26 PM Bramley's Seedling was indeed brought over to the US many years ago. It can still be found in some old orchards and those specializing in heritage apples. Olddude- Thanks. |
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Subject: RE: BS: The worlds best pie From: Bill D Date: 29 Nov 10 - 06:57 PM We don't know apples by the name Bramley.... we have many types, and a common one for pies is Granny Smith |
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Subject: RE: BS: The worlds best pie From: John MacKenzie Date: 29 Nov 10 - 06:22 PM Bread and butter pudding Yum |
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Subject: RE: BS: The worlds best pie From: Ed T Date: 29 Nov 10 - 05:57 PM Bread pudding apple pie |
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Subject: RE: BS: The worlds best pie From: MGM·Lion Date: 29 Nov 10 - 05:48 PM Apple pies here are always made with Bramley apples. Do you have those over there? ~M~ |
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Subject: RE: BS: The worlds best pie From: Bill D Date: 29 Nov 10 - 05:41 PM Some people have, unfortunately, been fed bad examples of mincemeat, raisin...etc. It is possible to ruin a basically good pie with cheap, over-sweetened, plastic-like ingredients....so of course they will not rush for more of those pies. |
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Subject: RE: BS: The worlds best pie From: John MacKenzie Date: 29 Nov 10 - 05:15 PM Howgate Wonder |
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Subject: RE: BS: The worlds best pie From: Desert Dancer Date: 29 Nov 10 - 04:55 PM Stayman winesaps (Lord, it's been too many years out in the West... nary a winesap to be had.) ~ Becky in Long Beach |
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Subject: RE: BS: The worlds best pie From: Ed T Date: 29 Nov 10 - 03:38 PM So, what kind'a apples makes the best apple pie? |
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Subject: RE: BS: The worlds best pie From: PoppaGator Date: 29 Nov 10 - 03:22 PM I can't believe that no one has yet mentioned SWEET POTATO PIE. Must be due to the overwhelmingly "caucasian" (i.e., pigmentally-challenged) population hereabouts. Sweet potato pie is very similar to pumpkin pie ~ same seasonings, etc. The texture is perhaps a bit heavier, the color slightly darker, and the flavor is just a little different. The main difference is that, traditionally, African-American people have used yams (sweet potatoes) rather than pumpkins to make their orange-colored custard pies. Soul food, in other words. ******************************** My maternal grandmother was an immigrant from Alsace-Lorraine, and was an incredible pastry chef whose apple pies were invariably pronounced the best-ever-tasted by just about everyone fortunate enough to have enjoyed a sample. Her Irish-immigrant husband was famously insistent upon being "American" and forgetting about "the other side" (the Old Country, or in their case, old countrIES), so he insisted that she make her fabulous Apple Streudel in a round pie pan, transforming it from a European delicacy into an "All-American" apple pie. Grandma's apple filling was very good of course, just sweet enough, but her pie crust was what really made it special. She always talked about how it would be even better if Grandpa would let her use lard, but she made do with Crisco (solid shortening). The trick, apparently, is to handle the dough as little as possible to keep it light rather than tough. Even her bottom crust was flaky! (Yes, that is possible.) My mother never learned her mother's knack for pastry, but fortunately, one of my (male) cousins studied with Grandma, successfully, and can now make the second-best apple pie in known human history. I can't say I have any single favorite kind of pie. I like apple, of course, but since no regular-type top crust can ever measure up to Grandma's, I usually opt for the crumb-topped or "Dutch" apple pie. I am also quite partial to mince pie, and can't understand why so many people I know claim to dislike it. To me, nothing else tastes so much like Christmas as that good old mincemeat filling. I bought and "baked" a frozen Mrs. Smith's mince pie over the weekend and was very pleased with it; the filling was tastier and freer of aftertaste than the "Nonesuch" brand canned mincemeat available for making a more "homemade" mince pie (i.e., canned filling in a homemade shell). |
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Subject: RE: BS: The worlds best pie From: gnu Date: 29 Nov 10 - 02:04 PM Joe... 'Give away my hockey stick,..." That's just not Canadian. froggy... at mémère LeBlanc's, the turkey was left on the table to be had with pie and ice cream. An old Acadian tradition. |
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Subject: RE: BS: The worlds best pie From: Becca72 Date: 29 Nov 10 - 01:22 PM You all can keep your minced meat, key lime and cherry. BLECK I say! Chocolate cream with graham cracker crust for me, please. OR Hot apple pie with French vanilla ice cream. |
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Subject: RE: BS: The worlds best pie From: MMario Date: 29 Nov 10 - 01:20 PM The best pie in the world is the one I get to eat. so it varies depending on what I am eating... Frozen Key Lime pie is excellent; a good pecan pie is hard to beat. Buttermilk pie is sinfully good and probably supports more doctors then any other pie. A good mincemeat pie is a treasure; And why call it mock cherry when cranberry pie is so good on it's own? Savoury pies are a whole 'nother class of stuff... And cheesecakes are seperate from pie As is boston cream pie - which is about as much a pie as Manhatten clam chowder is a chowder. Calling a skunk cabbage a rose doesn't make it smell any sweeter. |
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Subject: RE: BS: The worlds best pie From: Amos Date: 29 Nov 10 - 11:58 AM "It's GOOD, though..." 'Nuff said. A |
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Subject: RE: BS: The worlds best pie From: MGM·Lion Date: 29 Nov 10 - 11:54 AM As this thread is coincidentally ongoing at the time I read it, here is an extract from Giles Coren's restaurant column in Saturday's Times Magazine: "··· started with a Herefordshire snail and bacon pie so big that Desperate Dan would have belched and pushed it away before he was halfway through. All it lacked was a pair of feelers sticking out to go the full Cow Pie. A preposterous starter. But wonderful eating: full of fat English snails, rich and gutsy under thick, shiny pastry." YUM! ~Michael~ |
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Subject: RE: BS: The worlds best pie From: John MacKenzie Date: 29 Nov 10 - 11:41 AM A second helping |
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Subject: RE: BS: The worlds best pie From: John MacKenzie Date: 29 Nov 10 - 11:38 AM According to Desperate Dan, it has to be Cow Pie Pic 2 of 6 |
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Subject: RE: BS: The worlds best pie From: Bill D Date: 29 Nov 10 - 10:55 AM sign in a small restaurant window: "Pie like Mother used to make- $1.25. Pie like he SAYS she made $1.75" |
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Subject: RE: BS: The worlds best pie From: GUEST,Patsy Date: 29 Nov 10 - 06:55 AM This is a hard one for me I love all sweet pies I couldn't say my favourite it would take me days to come to a decision. But I will get started Pecan pie, Key Lime pie, Apple pie, Lemon Meringue, Bakewell tart, Manchester tart, Treacle tart, Coconut tart, not sure if it counts but cheese cakes or crumbles too, Apple pie with a crumble top or Rhubarb. Apple and blackberry pie. For meat pies my favourite ones Steak and Ale Pie, real cornish pasties filled with gravy are moreish I assume they are classed as pies of a kind. Egg, cheese, Onion and Bacon pie is nice which I suppose is technically a cover hot quiche nice hot or cold. |
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Subject: RE: BS: The worlds best pie From: John MacKenzie Date: 29 Nov 10 - 05:11 AM gnu, here I am resisting the urge to suggest that sort of pie, and there you go mentioning it! |
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Subject: RE: BS: The worlds best pie From: frogprince Date: 28 Nov 10 - 10:08 PM ice...cream...meat... is he f**kin' for real? |
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Subject: RE: BS: The worlds best pie From: Jack Campin Date: 28 Nov 10 - 08:59 PM Heston Blumenthal: ice cream meat pie |
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Subject: RE: BS: The worlds best pie From: Ed T Date: 28 Nov 10 - 08:11 PM Seaweed pie? seaweed pie |
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Subject: RE: BS: The worlds best pie From: olddude Date: 28 Nov 10 - 07:58 PM I hear tell any pie made by Maeve |
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Subject: RE: BS: The worlds best pie From: Smokey. Date: 28 Nov 10 - 07:57 PM And make it snappy.. |
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Subject: ADD: Alligator Pie (recitation) From: Joe Offer Date: 28 Nov 10 - 07:55 PM Alligator PieDennis Lee Alligator pie, alligator pie, |
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Subject: RE: BS: The worlds best pie From: gnu Date: 28 Nov 10 - 07:54 PM Froggy.... I love hair pie, but it has been years since I've had a bite. |
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Subject: RE: BS: The worlds best pie From: Smokey. Date: 28 Nov 10 - 07:52 PM My late aunt Margaret's corned beef and onion pies were by far the finest ever. The pastry was so good (as in unhealthy) it was banned under the Geneva convention. Then there are pork pies, to which I'm extremely partial, but spoilt, as I grew up only a few doors from the most delicious I've ever tasted since. Bollocks, now I'm hungry.. |
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Subject: RE: BS: The worlds best pie From: frogprince Date: 28 Nov 10 - 07:42 PM As to meat pies, hare pie has to be the best. |
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Subject: RE: BS: The worlds best pie From: Ed T Date: 28 Nov 10 - 06:40 PM The best pie in the world is a Pizza pie: covered with spicy tomato sauce or BBQ sauce and smothered with varied cheeze products, and loaded with your personal choice of toppings: pepperoni, Italian Sausage (sweet or hot or both), salami, smoked sausage, kielbasa, bratwurst, weisswurst, knockwurst, cut up slim jims, beef jerky, ground beef, fajita beef, nacho beef, carne asada, carne al pastor, barbacoa, taco meat, gyros meat, donair meat, ground pork, Canadian bacon, breakfast sausage, boiled ham, baked ham, virginia cured ham, baloney, weiner, capaccola, procuitto, jerk pork, BBQ pulled pork, carnitas, turkey sausage, duck sausage, peking duck, poached chicken, fried chicken, fajita chicken, jerk chicken, BBQ chicken, fried egg, anchovies, tofu, bell pepper, peppercini, jalapenos, chipotles in adobo, habeneros, banana peppers, red onion, white onion, green onion, scallions, shallots, leeks, vine ripe tomato, green tomato, sun dried tomato, button mushrooms, shitake mushrooms, crimini, portabello's , Zucchini, ripe black olives, cured kalamata olives, green manzanilla olives, pineapple, dill pickle chips, sweet pickle chips, crumbled potato chips, tortilla chips, smunched doritos, fritos, fun-yum's, or pork rinds. Baked in an oven fired by gas, electricity or wood. sprinkled with numerous fresh or dried herbs and/or parmesan and/or romano cheeze. And a diping sauce, chedder or blue cheese, donair sauce, BBQ sauce, hot sauce, yada yada. (From, the Urban Dictionary) |
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Subject: RE: BS: The worlds best pie From: Q (Frank Staplin) Date: 28 Nov 10 - 06:09 PM Forgot to thank Catspaw for the Buttermilk Pie recipe. Many years since I had one. |
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Subject: RE: BS: The worlds best pie From: Q (Frank Staplin) Date: 28 Nov 10 - 06:07 PM Tortiere, or Quebec meat pie, is as variable as there are cooks in Quebec. This one includes potatoes, and is known as Tortiere du Lac Saint Jean. 1 pound ground pork 2 medium potatoes, peeled and grated 1 onion, medium, chopped 2 cloves garlic (or use the paste that comes in a jar- stronger) 1/4 teaspoon cloves 1/4 teaspoon cinnamon 2/3 teaspoon savory 1 teaspoon salt 1/4 teaspoon white pepper 1/2 cup water (more or less) (A recipe I saw at Gatehouse Gourmet adds shredded carrot and chopped celery and parsley). Many variations possible. I have had one made with ground chicken breast; very good. Put all ingredients in a thick skillet. Bring to a boil, stirring to keep pieces small. Add a small splash armagnac or cognac and mix in well in the last few minutes of cooking. Cool before filling pie shell(largish pie pan) Top with remaining pastry Brush with beaten egg (some thin with water) Bake at 400 F. until golden brown (350-400F for approx. 1 hour). (Traditional is a steam hole. Use finger to make a little funnel in the centre to let steam escape while baking). Best served hot, but leftover is good cold at breakfast. Pastry must be lard. No substitute. Serve with a good wine. |
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Subject: RE: BS: The worlds best pie From: WalkaboutsVerse Date: 28 Nov 10 - 04:33 PM JennyO: the pie floater must have crossed states - it used to be a South Australian thing, which I sunk into whilst a student at Adelaide University...where next for this pie in the sky?! |
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Subject: RE: BS: The worlds best pie From: John MacKenzie Date: 28 Nov 10 - 04:03 PM I love an egg banjo |
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Subject: RE: BS: The worlds best pie From: frogprince Date: 28 Nov 10 - 03:20 PM U.S.type people have been known to eat shepherd's pie, too. Over here it's something like banjos; no one admits to having any respect for it, but a lot of people secretly like it. The last I had myself was a while back as a free evening meal at the Green Tortois Hostel in San Francisco. |
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Subject: RE: BS: The worlds best pie From: JennyO Date: 28 Nov 10 - 02:50 PM Come to think of it, there IS another pie that I should mention. When Rob and I were in Australia, I introduced him to Harry's Cafe de Wheels down at Wooloomooloo, to sample their world famous pie floaters (meat pies topped with mushy peas). He liked his so much, he went straight back and bought another one. Anyone who ever visits Sydney should put Harrys on their "must see" list. It's a unique experience to perch on a wall looking at the water while you are eating one of those mouth-watering delights! |
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Subject: RE: BS: The worlds best pie From: Wesley S Date: 28 Nov 10 - 02:33 PM A French fuss. |
