March 18, 2005

• You know, I pride myself on my pie-making skills but I have never heard of a skillet pie. Sounds delicious though, sweet-tart is mmmmm good.
• I must be doing something wrong with the pie search because I found the recipe for sparkling grapefruit but not funeral or good ol' boy. I like crusty pie.
• This post is four days too late.
• skillet pie It's pretty cool - you just roll out the dough to say 14" or 15", so when you lay it in a 12" cast iron skillet, you got a bit of overhang. Then you put in the yummy bits, dot them with some butter, and lay the extra crust inwards towards the centre, so you'll still have a big uncovered circle in the middle, swab a little milk on the crust, sprinkle brown sugar on it, and fire it in the oven for 40-50 minutes at 400. If the edges are getting brown too fast, put some foil over them and bake until its little pie innards are how you like. I'm pretty much determined to cook everything in my beloved skillet :)
• PY...heh...just cruise through all the pie sub-species links - it's in there somewhere.
• Mmmmm....pie.
• I had to hunt around for a good green tomato pie recipe. Or rather, I was hunting around for a green tomato recipe, and found green tomato pie, and thought that couldn't be right, so I searched some more and then decided to make one. It was nice. Also, completely bizarre.
• Dang. Somewhere here I have a self-proclaimed stapled-together Hillbilly Cookbook that includes a recipe (or receipt) for Vinegar Pie. The cover art is a miracle of perspective that includes a hillbilly in a tree, his shotgun, the dog halfway down the hill, and his woman toting water across acres.
• Great site, mj! Yum. I kinda wonder about the Easter Meat Pie, though. Yikes. Here in NS a bunch of us call it "pah" in deference to an in-law from Arkansas.
• i LOVE the allrecipes site of which the pies are one category. in fact, i used to have a cookbook collection of 50 or more and recently gave them to a second-hand bookstore -- cooks really don't need books anymore with sites like this and the rest of the internet.
• I love me some pie, especially blackberry, strawberry rhubarb, or peach. I wanted to have a pie or cobbler instead of cake at my wedding reception, but the bride's mother likely would have keeled over in horror.
• mmm, pie! thanks moneyjane! I've been craving a treat. And a pie recipe with just one step is very cool.
• Pie is good. These links are good. These links are good for pie!
• Oh, huzzah for pie! By some stroke of luck, I have a cherry tree in my front yard and I bake up a couple of cherry pies every year. And it's definitely the fresh cherries--not the cook--that makes it yummy. I also use Recipe Source for some interesting pies (and other recipes). The Margarita Pie is good (if you triple the tequila amount and forget that it's made with pretzels), but I'm a little scared of the Fig Pie and Lemonade Pie, as well as Michael Jackson's Sweet Potato Pie. Thanks for the link, MJ!
• Great site, mj! Yum. I kinda wonder about the Easter Meat Pie, though. They're not doing it right. You do NOT use prepackaged crusts. The crust should have more egg than a regular pie crust, and you put black pepper in it. You roll it out real big and put it in a rectangular pan, and it needs to be deep. If you live in NY, where some people actually do stuff like this, you go to your deli a bit before easter and tell him you want your meat chopped for a pie. You use prosciutto, and you also put pepperoni in some. You also get what is known to most only as easter cheese, or basket cheese. You mix your meat with ricotta cheese. Chop up the basket cheese. Beat some eggs, add black pepper. Put a layer of ricotta-meat mixture into the pie crust, top with a layer of basket cheese, drizzle egg. Repeat to fill crust with 2-3 layers. Roll out the dough to make the top of the crust, put it on, roll up the sides, brush with egg-pepper mixture. Bake, cool, refridgerate, cut, eat. A long time ago, my whole family, including lots of very extended relatives, would get together for easter at my great-grandmother's house. She'd make 8-9 of these, 9x13 each. And 12 wheat pies (which uses ricotta like an italian cheesecake, and also includes wheat and citron), pasta and some kind of roast meat. Lot of people, and the meal(s) spanned lunch and dinner, and most of the time in between. There are always leftovers, but you eat the pie cold, so they're great for lunch. These days my mom and grammy make the pies, and there's much less food, and people. Last year I helped with the rolling and mixing. And it's good. Mmmm. I'm going to miss it this year though. :(
• Oh, but if the Yikes was for the sake of your arteries, then, yeah, kinda...probably not so good. But it's tasty.
• The yikes was a sacrilegious sort of a yikes; I'd never heard of this menu item before.
• Mmmm.....Floor pie
• Pie is one of the more friendly things to make, in that generally, unless you set it on fire, or miss some crucial ingrediant in the crust, you can screw it up and it's still pretty yummy. Plus, it's reasonably easy to do, usually not expensive to make, and impressive to behold, which makes one feel rather accomplished. Name That Inch - I want to make the Cranberry-Honey-Pecan Crunch Pie...mmm!
• Between this thread and this one, I've gained two pounds. MJ, I'm gunning to make the Valley Grape Pie. How'd I miss the Twinkie Pie? That sounds horribly sweet.
• Alton Brown's pie crust recipe... http://www.npr.org/templates/story/story.php?storyId=4212824 And I make an ultrasmooth chocolate malt pie that could be licensed as a weapon.
• Mother of Pearl! I want to try Mr. Brown's hands-off style - I tend to make sturdy pioneer-style crust - because for quiche, I like flaky better.
• The Joy of Cooking has a good basic pie crust recipe too. Great link, mj. I shall have to get my husband to bake me one of these pies.
• Smallish bear couldn't have said it any better, except that we make it in a giant round pan, the likes of which I have never seen anywhere else. The massiveness of it is the striking bit to people who haven't seen it before - a good 20 inches across and 4-5 high. And yes, it does indeed give you a heart attack just by looking at it for too long. Pies are so much more a symbol of Easter to me than eggs.