Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange
Search type Search syntax
Tags [tag]
Exact "words here"
Author user:1234
user:me (yours)
Score score:3 (3+)
score:0 (none)
Answers answers:3 (3+)
answers:0 (none)
Views views:250
Sections title:apples
body:"apples oranges"
URL url:"*"
Favorites infavorites:mine
Status closed:yes
Types is:question
Exclude -[tag]
For more details on advanced search visit our help page
Results tagged with Search options answers only user 4194

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.

I'd avoid the whole reheating issue altogether and simply keep the uncooked pie in the fridge, covered in plastic wrap, then bake it as normal when ready. The only issue you might have is if your filling is very runny, in which case you could par-bake it a little before filling to help it 'seal'. …
answered Jun 18 '11 by ElendilTheTall
McDonald's' et al pies are essentially fried pies, a feature of Southern US cooking, adapted for cooking in fast food facilities. A Google search for 'fried apple pie recipes' turns up plenty of results. Try this: …
answered May 16 '11 by ElendilTheTall
I'm not quite sure what you mean by having the filling 'stick' to the crust, but if you mean that the filling slides out, then you probably haven't added enough thickener (usually flour or cornstarch) …
answered Apr 28 '11 by ElendilTheTall
I would think the likely problem is that you used double cream, so the butterfat content was too high. Half and half cream is more like UK single cream.
answered Mar 5 '12 by ElendilTheTall
Generally speaking, a pie refers to a pastry covered with a lid, like a typical apple pie. A tart is open topped, like a quiche, or a French tartes aux pommes. However, there are exceptions to this … : many pies will be open topped too. Usually this is a matter of depth: the deeper it is, the more likely it is to be called a pie rather than a tart. Regional variations also apply. …
answered May 16 '11 by ElendilTheTall
I agree that the second idea is much more feasible, as you need access to the base for weighing-down purposes. You will need to be careful to make sure the diameter of the lattice matches the base ve …
answered Apr 2 '12 by ElendilTheTall
The jelly in British pork pies is added deliberately, after the rest of the pie is cooked, to help keep the meat moist. In good pies it is usually either ham or chicken stock which jellifies as it … cools. It is entirely possible to make a pork pie and omit this step at the end, but the pie then needs to be eaten sooner before it dries out. …
answered Apr 14 '11 by ElendilTheTall
My coconut cream pie recipe uses milk (2 cups, whole milk gives a creamier flavour), 6 eggs, 1 cup sugar, and 2 tablespoons of gelatin (and coconut of course). It doesn't go like jelly, it has more …
answered Mar 15 '11 by ElendilTheTall
Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160°C (320°F) until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior … to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge. …
answered Dec 10 '14 by ElendilTheTall
Generally speaking, when the length of the cooking time required to cook the filling correctly is such that the crust would burn if it wasn't covered. It is usually more necessary when you have blin …
answered Dec 25 '11 by ElendilTheTall
This is probably more expensive than you want to go, but Peterboro Basket does a rather nice three tier pie carrier, recommended by NYC's own piemasters, Bubby's: … -950-peterboro-3-pie-solid-lid.aspx If you're on a budget, perhaps try getting 6 regular pie/cake boxes and 'lashing' them together with string (2 stacks of 3), using the string to carry them. …
answered Nov 5 '11 by ElendilTheTall
You may already know that pastry making requires everything to be cold - the fat, the water, your hands, the board, everything. This is to prevent the fat from melting into the flour prematurely, whic …
answered Jul 16 '11 by ElendilTheTall