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- - pie (http://www.cougarguard.com/forum/showthread.php?t=24828)

Quote:

Originally Posted by BarbaraGordon (Post 296128)

I only ever eat apple pie.

Hot apple crisp?

Quote:

Originally Posted by ute4ever (Post 296244)

Hot apple crisp?

Absolutely. Apple is the only kind of pie I eat, but I have an EOC policy when it comes to apple-based desserts.

Quote:

Originally Posted by ute4ever (Post 296244)

Hot apple crisp?

Hmmm, apple crisp is much better than apple pie. The crust and topping make all the difference.

Quote:

Originally Posted by BarbaraGordon (Post 296251)

Absolutely. Apple is the only kind of pie I eat, but I have an EOC policy when it comes to apple-based desserts.

You need to partake of my Dad's dutch oven peach cobbler and you'll never limit yourself to just apple pie.

Quote:

Originally Posted by marsupial (Post 296234)

That's when I say, why even bother? I mean, if you're going to have pie, have pie.

Yes! That's what I say too.

Quote:

Originally Posted by danimal (Post 296237)

Most pie crusts just aren't that good though. that's why cakes are usually superior.

Wow, you and Marsupial are just a couple of pate brisee snobs. Is that what living in France will do to you?

For those that don't like pumpkin pie with crust, you could try this. http://www.rachaelrayshow.com/food/r...mpkin-pudding/ I had to make a last minute dessert to bring to choir on Sunday. I know, it has pudding mix in it, but it turned out pretty good. Everyone said they'd rather eat it than pumpkin pie. It had a lot of cloves in it, so decrease that if you don't like it too spicy.

Quote:

Originally Posted by FarrahWaters (Post 296300)

Yes! That's what I say too.

Wow, you and Marsupial are just a couple of pate brisee snobs. Is that what living in France will do to you?

For those that don't like pumpkin pie with crust, you could try this. http://www.rachaelrayshow.com/food/r...mpkin-pudding/ I had to make a last minute dessert to bring to choir on Sunday. I know, it has pudding mix in it, but it turned out pretty good. Everyone said they'd rather eat it than pumpkin pie. It had a lot of cloves in it, so decrease that if you don't like it too spicy.

I also don't understand why no love for the pate brisee (and I wish I knew how to make accent marks). Last year, my shell was full before I had poured all the pumpkin filling into the crust, so I just poured the excess into a ramekin and baked it like the custard that it is. It was delicious straight-up like that. So you could just bake it without the crust at all--but that doesn't seem right to me.

I also will make a savory pie--leek and gruyere quiche.

Quote:

Originally Posted by FarrahWaters (Post 296300)

Wow, you and Marsupial are just a couple of pate brisee snobs. Is that what living in France will do to you?

Pie crust is just flour, butter (or worse, Crisco), salt and water. What's tasty about that?

Quote:

Originally Posted by marsupial (Post 296309)

Pie crust is just flour, butter (or worse, Crisco), salt and water. What's tasty about that?

The butter part.

We made a great cranberry pie one year from the Lion house cookbook. Went really well with thanksgiving and was different than the normal fare.

Quote:

Originally Posted by bigpiney (Post 296325)

We made a great cranberry pie one year from the Lion house cookbook. Went really well with thanksgiving and was different than the normal fare.

What was the pie like? I dig on cranberries, but have never had a cranberry pie.