This is the pie thread! Post pictures of pies, post recipes, name your favorite kind, try to eat your monitor cause NOM NOM NOM.

Welcome all pie lovers who know cake is a lie, but pie is just pie!

NICE!!!! I really want to bake an Apple Pie for my oldest brother, but we live in different states... :C

I love Blueberry Pie! My mother made one and I loved it ;u; It's my favorite!

"Welcome all pie lovers who know cake is a lie, but pie is just pie!"

GREATEST
WORDS
EVER SPOKEN!!

Favorite pie flavor? = PIE
(for those who get the asdf reference ;_;)

I've always been confused about pie. Does it only include English pie (like those above) or other things too?

I don't live in any of your english speaking countries, so I'm not exactly familiar with how you categorize your pastries.

>>5
I'm not too sure what you mean by 'other things', but our definition of pie is pretty much a baked pastry with a cover or casing, and the filling is pretty much up to you.

Our pies can be sweet or savory (maybe both?). Some pies have fruit and dessert fillings and are eaten for dessert, while other pies have fillings like chicken, and meat. Think of it like a crepe. It can be served sweet for dessert, or savory for breakfast/other meals.

that picture... it's...pieseption!

>>6 Aha, I see. I was thinking about things that have the same general idea of pastry and something in between, but aren't exactly round and crusty. Like this for example.

Anyway, I like pie:D. Pie is great. Cake can just go away, I like my deserts nice and simple. Don't know about meat pies though, never had one of those.

This is the pie and the recipe that my girlfriend made for Thanksgiving:

PINEAPPLE-APRICOT PIE

PIE FILLING
-15oz can of crushed pineapple
-1 can of apricot halves
-8 oz tub of sour cream
-5.1 oz vanilla instant pie filling/pudding mix
-1/4 cup sugar
-2 tbsp cornstarch
-1/4 tsp cinnamon

1) Drain the can of crushed pineapple; in a medium sized mixing bowl combine pineapple with sour cream and pudding mix. Blend ingredients together and refrigerate for five minutes.

2) Drain half of the liquid contents of the apricot can. Combine the apricots and cinnamon into the pot. Fill half the can with water and add to pot; bring to a boil, add a dissolved solution of cornstarch then turn down on low heat, stirring occasionally. Let simmer for about 15 minutes and let cool.

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
-1/2 cups all-purpose flour, plus extra for rolling
-1 cup ground pecans (you can make your own flour)
-1 cup (2 sticks or 8 oz) unsalted butter, very-cold, cut into 1/2 inch cubes
-1 tsp salt
-1 tsp sugar
-6 to 8 tbsp ice water

1) Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

2) Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3) Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4) Add filling to the pie.

5) Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. BAKE AT 350 DEGREES FOR ABOUT 15 MINUTES OR UNTIL GOLDEN.

EGG WASH
A lovely coating for a pie can be achieved with a simple egg wash.
-1 tbsp heavy cream, half and half, or milk
-1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

that does not sound good yuck!!!!

yuck

Wellll the pie ish a lie the cake ish a fake and the cookie ish a rookie...

pie is nice, cake is decent, but cheesecake is godly.....is there a cheesecake thread?

>>10 >>11
Believe it not, it was delicious and sweet. Very very very sweet!

>>13
Cheesecake = pie. It is just the redheaded step child with a different last name.

Screw it, this needs more attention than the cake thread.

Apple and cinnamon pie ftw!

.

my favorite
3.1415926535897

...i thought it was funny...

I GET IT!

Pie... that thing you hate doing in highschool, but love eating.

>>18 3.1415926535897932384626433 lol
(this is all from memory)