Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky pastry crust surrounding a filling. They vary greatly in size.

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1answer
5k views

How can I get my cream pie to set?

I have made a coconut cream pie and after being in the fridge overnight, it did not set up. Is there anything I can do now to get it to firm up? The coconut flakes are already in it, so I don't think ...
2
votes
2answers
393 views

What adjustments are needed to change a pie recipe to a turnover recipe?

I want to make turnovers (e.g. a similar product is popular at McDonalds), instead of pie in a pan. Is this simply a matter of making a dumpling-shape with the dough, and then putting the fruit ...
2
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2answers
209 views

Minced meat malaise

I've been cooking a Dutch pie lately, and the results are not very regular. Using the exact same ingredients (I'm trying to get the best minced meat, but that's hard), sometimes the minced meat ...
2
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1answer
441 views

Prevent the dough from “oxidizing”?

I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it's said: "A little bit of acid--vinegar ...
2
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1answer
113 views

Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking. The two tactics I use to ...
2
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1answer
87 views

Why use boiling water in a shoofly pie?

I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell. Why boiling ...
2
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1answer
18k views

Do I need to bake my pre-made pie crust?

The objective was to quickly put together a banoffee pie without going through making the pie crust. But this store bought Graham cracker pie crust comes with some confusing instructions a t the ...
2
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1answer
520 views

My butterscotch pie filling curdled?

I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups ...
2
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2answers
372 views

How to make apple pie stay intact

I made an apple pie just the other day, and everything came out fine. The only problem was that the filling didn't stick to the crust (home made butter crust if it makes a difference). Is there ...
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7answers
481 views

Non-flaky non-crumble pie crust

For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly. For me, both are equivalent to "dry and floury, and give me the same shills down my spine as ...
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2answers
3k views

An efficient way to zest key limes?

Due to my affinity for baked goods, I decided to try creating key lime pie filling from scratch. I've done so twice now using two recipes. The first of which calls for key lime zest as a primary ...
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1answer
364 views

Too much heavy cream in my pumpkin pie?

I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of mixture left - probably enough for 6 more ...
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3answers
113 views

Lighter texture for chocolate pie

I've used the recipe below to make chocolate pie a few times recently: 1 c heavy cream 1/2 milk 8-10 oz chocolate 2 tbsp sugar pinch salt 2 eggs Heat the milk/cream over low ...
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4answers
15k views

Substituting almond milk for evaporated

Can almond milk be substituted for evaporated milk in a custard pie recipe?
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1answer
121 views

Can I make a latticed cream pie (no-bake filling)?

I want to experiment with a cream pie with a nonbaked filling (containing whipped cream, thickened with gelatine - basically a flavored diplomat cream). But for aesthetical reasons, as well as a ...
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2answers
600 views

How to make a pie with no yolk?

I had a great low fat recipe for a squash pie that had in it four eggs. I tried to take only the egg-whites with no yolk but the pie didn't come out right. It just didn't coke completely, it took ...
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1answer
42 views

How much cream should I make for my mini Oreo cream pies?

I'm making mini cream pies, in custard cups, and I just need to know how much cream to make to fill them all.
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1answer
110 views

How do you get this pie top?

So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this done in general?
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vote
1answer
586 views

What should be the tooth of banana pudding pie?

Last night I made a vegan banana pudding pie for Pi Day, and despite the quality of the pie as a pie, I was left wondering if I had gotten the pudding texture right. I had anticipated something a bit ...
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0answers
18 views

Reheated half a cherry pie in the oven. Accidentally left it in said oven overnight [duplicate]

Is it still safe to eat? It was cooked the other day, reheated last night, and left in the oven until 4:30, turned off of course.
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2answers
66 views

Use chia seeds to help thicken a pot pie

Can I put chia seeds in a pot pie filling to help thicken it? If so, how would I do it? (i.e., how much chia seeds, how much cornstarch, do I need to pre-soak, etc.) Edit: It was this recipe, and it ...
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3answers
3k views

How can two pies made and baked identically have differing flavor qualities?

Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
0
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1answer
152 views

Can I use baking powder to replace cream of tartar [closed]

I need cream of tartar to make a special apple pie,but I have none can you tell me the correct substitute I need a proper answer The pie is called cracker apple pie the crust is made of crackers
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1answer
40 views

Key Lime Pie Filling - Thins out after pumping

Key Lime pie filling thickens once the lime juice is added to the sweetened condensed milk and allowed to sit. Why does the filling thin out when it is pumped and require static hold time to thicken ...
0
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1answer
2k views

How long does the cream in a freshly baked chicken pie last for?

I am planning on baking a chicken pie that contains double cream tonight and serving it two days later. How long does the cream in the freshly baked pie last for? Do you think it will be still okay ...
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3answers
910 views

Can you make oven proof and microwave safe pie dishes using cardboard and who supplies them?

Does anyone know where I can source cardboard oven proof and microwave safe pie dishes and if these are even possible?
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1answer
324 views

Apple Pie in a Jar Drink

I was recently out of town for a business trip and heard some people talking about some type of drink that they had at a party called Apple Pie in a Jar. I was curious if anyone else has heard of ...
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1answer
57 views

How deep is a deep pie dish, traditionally?

I have a recipe for a game pie, circa. 1973. It calls for a "deep pie dish". Searching online for one to buy, I find deep pie dishes with different depths, and breadths. Typical pie dishes seem to ...
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2answers
419 views

at what temperature should apple-choco pie be prepared?

I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco ...