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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2
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2answers
1k views

Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?

The recipe calls for evaporated milk, but I only have sweetened condensed. Can I use it instead?
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4answers
6k views

How can I keep meringue pie-topping from falling?

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, ...
0
votes
1answer
39 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.
1
vote
1answer
62 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
votes
1answer
54 views

can i blend up concord grapes seed and all for a pie?

I am making a Concord Grape pie and was thinking of blending the grapes in a Vita Mix seeds and all then cook the mix according to the recipe, has anyone done this?
16
votes
10answers
12k views

Is cheesecake a cake or a pie?

Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
1
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1answer
79 views

Can I put a layer of almond paste in my tart that will not be baked?

All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to blind bake my pie shell, lay down the ...
5
votes
1answer
5k views

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must ...
0
votes
1answer
95 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
2
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1answer
94 views

Help making Montgomery Pie layer properly

When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie. How in ...
3
votes
2answers
5k views

Why and when do you need to dock dough?

When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) ...
1
vote
2answers
64 views

Pie Crust — Cutting to mix

Why is cutting in butter the right way to make pastry dough?
1
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2answers
83 views

making pie crust using oil or not

in making the easy pie crust, it calls for oil. When you make the crust can you substitute the oil for eggs or something like that or is oil the best thing to use when making pie crust. I know that ...
2
votes
1answer
424 views

How to sweeten ganache for a chocolate lining

I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the bitter side. What is a good way to ...
4
votes
1answer
73 views

Freezing an apple pie

I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.
8
votes
4answers
12k views

Why do they put the jelly-like substance in pork pies?

I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the ...
5
votes
3answers
6k views

How can I safely re-heat a chicken pie without burning the crust?

Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there are two servings (so today's and ...
3
votes
1answer
190 views

Frozen store-bought pie crust

I have a store-bought frozen pie crust but no directions. Do I need to do anything to the crust (pre-bake?) to use it for a pumpkin pie?
4
votes
6answers
3k views

How to make apple chunks in apple pie stay intact?

I made an extremely delicious apple pie yesterday, with a puff pastry crust. The only problem was that by the time the pastry was cooked, the apple filling had turned to mush - the texture of apple ...
1
vote
2answers
112 views

Nonsoggy spinich pie with frozen spinach

The base recipe for my spinach pie (rough recipe I don't have a book) is 500g spinach 250g Feta cheese 250g Cheddar cheese 1 bunch of spring onions 1.5 - 3 eggs (for binding) Baked into 2 large ...
2
votes
2answers
279 views

How to stop oil separating from cheese

I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving it up, there was a pool of orangey oil ...
4
votes
1answer
435 views

Reliable Cookie-to-Butter Ratio for Crumb Crusts

I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook, On Baking: A Textbook of Baking & ...
16
votes
7answers
28k views

Apple Pie — Peel or not

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 ...
8
votes
3answers
5k views

What happens when you bake Winesap apples?

In researching the answer to a question of why the apples in a pie became mushy, I noticed that two of my cookbooks contradicted each other on the Winesap apple, on whether it remains firm upon ...
4
votes
4answers
702 views

Why would pumpkin pie form a clear custard layer?

My PA Dutch grandma's pumpkin pie always had a thin layer of custard on the bottom. We have her recipe but none of us has been able to get the filling to separate... Anyone have any idea what might ...
4
votes
3answers
753 views

Are there special considerations for making a pie with the express intention of freezing?

This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a ...
5
votes
2answers
4k views

How do I keep meringue from “weeping”?

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
2
votes
1answer
288 views

What is the difference between custard pie and custard tart?

What's the difference between a custard pie and a custard tart? I looked at "Pie" vs "Tart"?, but it doesn't really answer my question as a custard pie does not really have a lid. ...
5
votes
7answers
8k views

Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
2
votes
3answers
892 views

Double key lime pie filling and increase from 9“ to 10” shell, new baking time?

I want to double the key lime pie recipe and put it in a 10 inch pie crust instead of a 9 inch pie crust. How much do I have to increase the baking time? The pie has a graham crust.
2
votes
1answer
4k 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 ...
0
votes
1answer
100 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?
1
vote
1answer
74 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 ...
5
votes
4answers
147 views

Spicing a Two-Crust Carrot Pie [closed]

Following up this question: I made a two crust carrot pie by mincing the carrots with a small amount of apple, then boiling the fruit mix in some sugar/water/karo syrup. Added lemon juice to the ...
1
vote
1answer
577 views

Substitutions for Wheat Flour in Pie Crust

I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the crust was more like a crumbly crust if ...
3
votes
1answer
144 views

What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results?

In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the shape and structure of the fruit. This ...
4
votes
5answers
6k views

How to transport several pies?

I want to bring 6 pies to work. Last month, I thought I found a solution - a 3-tiered plastic pie carrier. Now I can't find it online anywhere, though I could swear it was on Target.com. Anyone have ...
1
vote
1answer
86 views

How to set cookie crumbs

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to ...
3
votes
3answers
14k views

Can you help me get my cream pie filling stiff enough?

Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies). I have been researching Shirley O, Corriher ...
3
votes
1answer
119 views

pie pan question

I need to prepare and bake two pecan pies to sell, so will need to deliver in disposable aluminum pans. Is it best to set the disposable pans into heavier, dark pans for best baking results? Will ...
2
votes
1answer
6k views

What is the effect of adding eggs to a pastry dough?

As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough usually adds butter in order both to ...
2
votes
1answer
235 views

How close to the top should I fill a pie to avoid overflow?

I'm planning a pot-pie recipe in a casserole dish and was wondering how high I should fill it without worrying about it overflowing during cooking. A traditional vented pie crust will completely ...
0
votes
1answer
201 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 ...
3
votes
1answer
115 views

steam vs. bake a sugar pumpkin

Which is the best way to cook a sugar pumpkin for pumpkin puree? I've read that you can either steam or bake it, but which way yields the best taste and texture for a pie or other pumpkin treats?
9
votes
4answers
456 views

Is it possible to make transparent / translucent pastry?

I'm looking for something that works like pastry (malleable before baking, rigid after baking, mild unobtrusive flavour) that is transparent or translucent. The idea is to use for topping savoury ...
2
votes
3answers
3k views

When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?

I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe: 1 Container Cool Whip 1 Can Sweetened Condensed Milk 1/2 (or 1/3) C. Lime Juice 1 Graham ...
7
votes
6answers
5k views

How can I make my pumpkin pie thicker?

My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, ...
2
votes
2answers
111 views

Freezing an unbaked pie

I combined sugar and flour and mixed with frozen blackberries and placed in unbaked pie crust, dotted with butter and froze. Will this turn out all right when I bake it?
4
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1answer
433 views

What is the purpose of pie weights?

Some pie recipes call for placing weights on the pastry when it is cooked prior to the addition of fillings. Why is this necessary? What effect does it have?
3
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2answers
1k views

Could you use other liquors than vodka in pie dough?

Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pastry). It works! Has anyone tried using ...