I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
Is it OK to leave the skin on the apples when making an apple pie? With most of the nutrition in the skin this seems like a good idea. I wonder if there will be chewy strings of peel or if they will ...
I have one of those ceramic pie birds that vent steam from a pie while it bakes. What benefit does using this provide to the end result? Also, in what types of pies should it be used?
Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice. Is there an easy way to check the middle of ...
I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?
When I'm making a pumpkin pie, does it matter what sort of pumpkin I use? Are the specific varieties that are more suited to pies or can I just use any pumpkin?
What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard. Unfortunately, ...
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was ...