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What is your favorite type of pie?

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Piri Alchami
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02 Feb 2019, 10:08 pm

tinky wrote:
pieeee....pieeeee....

pumpkin, pecan, apple, mango, and peach.


I second this vote. Though I can't vouch for the mango and peach.



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03 Feb 2019, 12:45 am

shoefly pie was pretty good :chef: same for lemon meringue.



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03 Feb 2019, 9:50 am

^ I've never had shoefly pie (or Apple pan dowdy for that matter) but I want to try it. I also want to try vinegar pie.



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03 Feb 2019, 12:28 pm

My mother's spinach pie. :P

Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.


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03 Feb 2019, 10:02 pm

Pumpkin.


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03 Feb 2019, 11:11 pm

Apple! :D


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03 Feb 2019, 11:14 pm

It's a toss up between chocolate cream and coconut cream.



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04 Feb 2019, 12:06 am

Magna wrote:
^ I've never had shoefly pie (or Apple pan dowdy for that matter) but I want to try it. I also want to try vinegar pie.

I haven't heard the term "apple pan dowdy" since listening to that old song "shoefly pie" -



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04 Feb 2019, 12:07 am

Alita wrote:
My mother's spinach pie. :P Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.


do you have her recipe?



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04 Feb 2019, 12:17 pm

Coconut cream pie. It's also my dad's favorite kind of pie.



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04 Feb 2019, 10:57 pm

a good savory beef and veggie pie :chef: or corned beef hash pie :chef:



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06 Feb 2019, 4:31 pm

auntblabby wrote:
Alita wrote:
My mother's spinach pie. :P Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.


do you have her recipe?


I've written it down somewhere - I think it's in storage atm though. Sorry! :(

Basically, she mixes blanched spinach, eggs, fetta cheese and/or ricotta (and maybe some fennel or dill) together and pours it into a pan lined with sheets of hand-rolled pastry. The pastry is made by making up a big batch of dough and dividing it into about a dozen little balls and rolling out each one to the diameter of a small plate, then stacking the sheets on top of each other with a layer of melted butter in between each one. At least 6 sheets for the top of the pie and 6 for the bottom. Once stacked, she then goes ahead and rolls the stacks of sheets out into two large sheets, with the individual sheets all stuck together, into the size to fit the pie pan, which is bigger than a basketball (quite a big tray). The butter in between each sheet makes the dough come out like a croissant pastry, but it still has a lovely, chewy, bread-like consistency that works really well re-heated in the microwave on day 2+...

It takes about an hour at 180 C to cook, I think. I've noticed the pie works better when the spinach pie is made with ricotta and the stronger fetta cheese is reserved for making pies with silverbeet leaves or wild greens, which are sweeter.

Now you've made me want to hunt for the recipe. :P


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06 Feb 2019, 4:38 pm

Pecan!


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07 Feb 2019, 12:01 am

Alita wrote:
auntblabby wrote:
Alita wrote:
My mother's spinach pie. :P Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.


do you have her recipe?


I've written it down somewhere - I think it's in storage atm though. Sorry! :( Basically, she mixes blanched spinach, eggs, fetta cheese and/or ricotta (and maybe some fennel or dill) together and pours it into a pan lined with sheets of hand-rolled pastry. The pastry is made by making up a big batch of dough and dividing it into about a dozen little balls and rolling out each one to the diameter of a small plate, then stacking the sheets on top of each other with a layer of melted butter in between each one. At least 6 sheets for the top of the pie and 6 for the bottom. Once stacked, she then goes ahead and rolls the stacks of sheets out into two large sheets, with the individual sheets all stuck together, into the size to fit the pie pan, which is bigger than a basketball (quite a big tray). The butter in between each sheet makes the dough come out like a croissant pastry, but it still has a lovely, chewy, bread-like consistency that works really well re-heated in the microwave on day 2+...It takes about an hour at 180 C to cook, I think. I've noticed the pie works better when the spinach pie is made with ricotta and the stronger fetta cheese is reserved for making pies with silverbeet leaves or wild greens, which are sweeter. Now you've made me want to hunt for the recipe. :P

that sounds so nice and rich :chef:



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09 Feb 2019, 2:31 pm

meat and vegetable pies... baked sweets taste something like punishment.


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09 Feb 2019, 11:52 pm

The Kinks. I enjoy my PYE almost every day.


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