Pies

[Frodo]

This is an experiment

I just made it and it is freezing

Do you have fun pops in your area?
Take 5 thawed fun pops. (I used apple)
Adda 1 can sweetened condensed milk
Tablespoon cinnamon. And mix
I did not put mine in pie shell. And wI’ll not till I have the mixture tight/worked out
View attachment 125541

Dang man. I have stumbled onto something
This bugger taste like apple pie

 

[Weedygarden]

I was going to save this for another week but it seems to fit this thread. Pi(e) day is Mar 14, (3/14).

My teacher friends who are still in the trenches have been talking about this already! Got to love having pizza pie and other various pi(e)s on a day and do math related activities!

 

[Weedygarden]

Oh oh. A back to back post
Do I continue or wait for someone to jump in then proceed? Going to treat this like a stop sign. Look both ways. Ck my mirror and. BURN RUBBER !!!!!!

I have no problem with you posting back to back. I have done this many times, but with what I thought was meaningful content. We did have a member who would post back to back with little to no content, but is gone now! It was pointed out to me a few months ago, and I realized that I might want to be more careful. But, if I have 14 pie recipes, why not post them all?

 

[Amish Heart]

Pi day is a thing at our house. Have to make a dark chocolate cream pie for husband with real whipped cream. Pudding part of that pie is made from scratch, too. He is a math geek. Then he sees how far out he can still quote pi. We used to have matching pi tshirts, but I'm sure they don't fit anymore. Too much pie.

 

[Weedygarden]

Oh oh. A back to back post
Do I continue or wait for someone to jump in then proceed? Going to treat this like a stop sign. Look both ways. Ck my mirror and. BURN RUBBER !!!!!!
https://64.media.tumblr.com/d4f7a7260d2e89d660159521be3f12d9/tumblr_pudyn7UYRe1s3lqteo1_500.gif

This is not a pie, this recipe is my wife’s go to for special events

It is old and damaged. But can be zoomed in on
If you need any clarification my wife will be happy to give it to you

View attachment 125543View attachment 125542View attachment 125544

I'm going to type this recipe out and then share that! This recipe must be a well loved recipe when you see how tattered it is.

 

[Weedygarden]

@Frodo, what about an onion pie? It is not a dessert, but seems more like a quiche. @sonya123 , are you familiar with a German onion pie?

https://12tomatoes.com/german-onion-pie/

INGREDIENTS​

• 1 9-inch pie shell, unbaked
• 4 slices thick bacon, diced
• 2 cups yellow onion, peeled and chopped
• 2 eggs, beaten
• 1 cup sour cream
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon caraway seeds

PREPARATION​

1. Preheat oven to 400°F.
2. Cook bacon in a large skillet over medium-high heat. Remove to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon drippings in the pan.
3. Add onions to skillet and cook until soft, but do not brown. Reduce heat if needed. Once softened, set aside to cool.
4. In a medium bowl, beat the sour cream and eggs together. Add flour, salt, and pepper, and caraway seeds, and mix to combine.
5. Prick pie dough with a fork a few times to prevent bubbles, then spread bacon and cooked onions over the shell.
6. Pour sour cream mixture over the top and bake 15 minutes. Reduce heat to 350°F and bake 15 minutes more, or until top has set. Serve hot and enjoy!

 

[Frodo]

@Frodo, what about an onion pie? It is not a dessert, but seems more like a quiche. @sonya123 , are you familiar with a German onion pie?

https://12tomatoes.com/german-onion-pie/

INGREDIENTS​

• 1 9-inch pie shell, unbaked
• 4 slices thick bacon, diced
• 2 cups yellow onion, peeled and chopped
• 2 eggs, beaten
• 1 cup sour cream
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon caraway seeds

PREPARATION​

1. Preheat oven to 400°F.
2. Cook bacon in a large skillet over medium-high heat. Remove to a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon drippings in the pan.
3. Add onions to skillet and cook until soft, but do not brown. Reduce heat if needed. Once softened, set aside to cool.
4. In a medium bowl, beat the sour cream and eggs together. Add flour, salt, and pepper, and caraway seeds, and mix to combine.
5. Prick pie dough with a fork a few times to prevent bubbles, then spread bacon and cooked onions over the shell.
6. Pour sour cream mixture over the top and bake 15 minutes. Reduce heat to 350°F and bake 15 minutes more, or until top has set. Serve hot and enjoy!

Yummy. I have neve cooked one but I have ate one. Tasty.

 

[dademoss]

My Pi day shirt

 

[sonya123]

@Frodo, what about an onion pie? It is not a dessert, but seems more like a quiche. @sonya123 , are you familiar with a German onion pie?

https://12tomatoes.com/german-onion-pie/

​

Nope LOL , I think I mentioned this before but a lot of recipe that get called "German" are not anything you would get there or make

https://www.chefkoch.de/rs/s0/zwiebelkuchen/Rezepte.html

it's a yeast dough, not a pie crust to start

here is the real thing, this I have had , not my favorite but ok

 

[Caribou]

Pi day is a thing at our house. Have to make a dark chocolate cream pie for husband with real whipped cream. Pudding part of that pie is made from scratch, too. He is a math geek. Then he sees how far out he can still quote pi. We used to have matching pi tshirts, but I'm sure they don't fit anymore. Too much pie.

So, do you have a pie-are-square pie pan?

 

[Amish Heart]

Ha Ha

 

[Caribou]

Ha Ha

Seriously, Wilton used to sell them. I just checked, they don’t cary them anymore, a square pan with the pie tin taper. I missed my chance.

 

[Patchouli]

Any more pie recipes?
Today is pi day. Anybody making pies today?

 

[LadyLocust]

I didn't make one but the guys are saying that the fairies in the shop must have been in a bad mood because it's bee a bit of a rough week. (They blame things on the fairies) So today, I picked up a cherry pie from the bakery - thought it might be a little better than a grocery store pie but who knows. I don't eat pie.

 

[Amish Heart]

I make husband's favorite every pi day, so we had it after dinner. From scratch...dark chocolate cream. (real cream, real chocolate, no pudding from a box). Yummy. Happy pi day guys

 

[Weedygarden]

I haven't made a pie in a while, but one of my aunts, married to my mom's brother made a pie for my uncle every day for years. They had 9 children, so they never had any problem with it getting old.

 

[LadyLocust]

I make husband's favorite every pi day, so we had it after dinner. From scratch...dark chocolate cream. (real cream, real chocolate, no pudding from a box). Yummy. Happy pi day guys

I used to make those growing up. It only used the egg yolks so with the whites, I would make polkadots . Those are basically meringues with mini chocolate chips

 

[Amish Heart]

Yep! I saved the whites for husband's morning egg white omelet. Meringues are good, too, haven't made them in ages.

 

[Pearl]

I didn't make one but the guys are saying that the fairies in the shop must have been in a bad mood because it's bee a bit of a rough week. (They blame things on the fairies) So today, I picked up a cherry pie from the bakery - thought it might be a little better than a grocery store pie but who knows. I don't eat pie.

Fairies don't eat pie

 

[Tim Horton]

This is a fun small town event not too far from me.. Going to try to attend this summer..

https://www.pieday.com/

 

[Tim Horton]

All this talk about pie and other baked goods..... But no one sends any samples..

 

[hashbrown]

I’m a pie freak! Alex makes pretty pies my favorite is a gooseberry pie.

 

[hashbrown]

I make husband's favorite every pi day, so we had it after dinner. From scratch...dark chocolate cream. (real cream, real chocolate, no pudding from a box). Yummy. Happy pi day guys

It’s hard to beat a real chocolate pie!

 

[Weedygarden]

Oh oh. A back to back post
Do I continue or wait for someone to jump in then proceed? Going to treat this like a stop sign. Look both ways. Ck my mirror and. BURN RUBBER !!!!!!
https://64.media.tumblr.com/d4f7a7260d2e89d660159521be3f12d9/tumblr_pudyn7UYRe1s3lqteo1_500.gif

This is not a pie, this recipe is my wife’s go to for special events

It is old and damaged. But can be zoomed in on
If you need any clarification my wife will be happy to give it to you

View attachment 125543View attachment 125542View attachment 125544

It looks as though I was going to type this up so it is easier to read. It is for Sock it to Me Cake. It is a cake recipe that can be found around the internet. I will share a recipe on the Cakes thread.

https://www.homesteadingforum.org/threads/cakes.18848/post-644144

 

[Weedygarden]

We tried a Costco pumpkin pie two weeks ago. We thought it was nasty. Even the boys doing work for us at the time didn't like it. I don't usually buy baked goods as a rule, and this pie reinforced my prejudice towards store bought.

Do you have a pumpkin pie recipe that you would be wiling to share with us, please?

 

[Weedygarden]

If you've ever had Costco Pumpkin pie, you know it is hard to beat. The pumpkin used, is not pumpkin, it is Dickinson squash! The Best Pumpkin Custard Pie Recipe (Costco Copycat)

About Costco’s Pumpkin Pie​

According to the Costco Connection the Costco pie recipe has been the same since 1987, when it first hit the shelves. The actual recipe is closely guarded, but I believe you will love this copycat recipe — even more!

The variety of pumpkin used in Costco’s pumpkin pie recipe is Dickinson pumpkins, which is actually a squash. And surprisingly enough, this is the same type of pumpkin that Libby’s uses, it’s their proprietary variety called Dickinson Squash.

Pumpkin Custard Pie Recipe (Costco Copycat)​

This pumpkin custard pie recipe is spot-on for a Costco pumpkin pie recipe! With a buttery crust, creamy custard filling; this is the best pumpkin pie, perfect for Thanksgiving dinner!

Have questions?Find the full recipe, including tips, step-by-step photos, storage instructions, and save to your account at:

https://www.thefreshcooky.com/pumpkin-custard-pie-recipe/
Prep Time 20minutes minutes
Cook Time 55minutes minutes
Total Time 1hour hour 15minutes minutes

Servings 10 servings
Calories 190kcal
Author Kathleen Pope

Ingredients​

• 1 single pie crust pre-baked, 9 inch pie crust (see note 1)
• 3 large egg yolks room temperature
• 1 large egg whole egg, room temperature
• ½ cup granulated sugar I used cane sugar, white sugar may be used
• ¼ cup brown sugar packed
• 15 ounce pumpkin puree not pumpkin pie mix, I recommend Libby's (see note 3)
• 2 teaspoons vanilla extract try bourbon vanilla extract too
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ⅛ teaspoon allspice
• ⅛ teaspoon cloves
• 1 cup heavy cream
• ½ cup whole milk

Instructions​

• Preheat oven to 425 degrees F and move the rack to the lower third of the oven, line a baking sheet with aluminum foil and place in the oven on the lower rack. (see note 2)

Par-Bake Pie Crust​

• Freeze pie crust for 30-60 minutes before baking (this prevents shrinking). If desired, just before baking brush with a beaten egg and 1 tablespoon cream for a glossy crust. (See notes)
  
  Dock pie crust all over the bottom and sides with the tines of a fork AND place a piece of aluminum foil or parchment paper in the pie, adding pie weights (dry beans or dry rice may also be used).
• Place prepared uncooked pie crust (with docking and weights) in preheated oven and bake for 15-20 minutes, then carefully remove the pie weights and bake for another 5 minutes. This will prevent your crust from getting too soggy while baking the pumpkin pie.

Pumpkin Custard Pie​

• REDUCE OVEN TEMPERATURE to 325 degrees F. Keep the baking sheet in the oven.
• In a mixing bowl, whisk the eggs, egg yolks until beaten. Add the sugars, whisking until smooth and blended. Add pumpkin, spices, salt and vanilla and whisk until just combined. Pour in milk and heavy cream and whisk until smooth.
• Pour into the prepared pie shell and carefully place in the oven on the baking sheet. Bake for 45-60 minutes. The pumpkin pie is done when the center shakes like jello when gently shaken. (see note 5)
  
  Or when the internal temperature reaches 175 degrees F. (See note 1 on oven temps). It will firm as it cools, place on a cooling rack and cool for 2 hours, then transfer to the refrigerator until ready to serve. May be made up to 3 days in advance, 24 hours is just about ideal.
• Serve with whipped cream or a scoop of vanilla ice cream.

Notes​

Pro Tips for the Perfect Pumpkin Pie

1. 9" standard pie crust is what this recipe will fill, if you choose to make a deep dish pie, know that it will show more crust and not quite fill the pie, but it still works fine. You can make 1 ½ times the recipe if you prefer to fill a deep dish.
2. Accurate Oven Temperature | Using an oven thermometer make sure your oven heats correctly, then adjust your oven accordingly.
3. Not all pumpkin purees are equal | I tested with Trader Joe’s organic pumpkin, Whole Foods organic pumpkin and Libby’s pumpkin puree – Libby’s was the thickest and least watery of the three. Libby’s is non-GMO and grown in the USA, which I feel good about. Homemade pumpkin puree is not recommended.
4. NO Pumpkin Pie mix, that is already mixed with sugar and spices and your pie will not turn out.
5. Baking longer than 60 minutes can over bake the custard, causing cracking in pumpkin pie. It will still taste good, just not as creamy. Custard pies have a much creamier texture when baked at lower temperatures, then chilled well.
6. If par-baking the uncooked pie crust I highly recommend you use parchment paper and pie weights as it will help the pie to keep from shrinking.
7. You may choose not to pre-bake your pie crust, just know that your pumpkin pie might be a bit soggier, which some people like - make it yours!
8. If your crust is browning too much, wrap foil or a crust guard around the crust until finished baking.
9. Freezing your pie crust ahead of time is very important, especially when baking an all-butter pie crust, this hardens the fats and also allows the gluten to relax yielding a more tender and flaky crust.
10. Chilling | It's important to let your pie cool on the counter for 2 hours on a cooling rack (there's a reason Grandma used to place her pies on the windowsill), this allows the pie to set and finish cooking. Then be sure to chill for at least 4 hours, longer is preferred.

Storage | Cool on counter (cooling rack) for 2 hours, then refrigerate for at least 4-6 hours , overnight is preferable. Place plastic wrap over pie and store in fridge up to 3 days.
FREEZE | Wrap well, several times in plastic wrap then slip into an airtight baggie and freeze up to 3 months.
THAW| Place pie in fridge overnight to thaw, bring to room temperature by setting on the counter an hour before serving.


Variations & Substitutions
Try and stick with the recipe on this one, custard pies can sometimes be a bit finicky. These changes shouldn't alter the recipe.

• Change up the spices | Replace the spices with Pumpkin Pie Spice, use 2 ½ - 3 teaspoons. If you don't like one of the spices, omit it. If you like it more gingery add a little more ginger, you get the idea! Make it yours!
• Bake in a cookie crust or in a graham cracker crust, or replace graham crackers with gingersnaps.
• Replace sugar(s) with ⅓ cup maple syrup, or even try cup for cup sugar replacements.

Nutrition​

Serving: 1slice | Calories: 190kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 102mg | Sodium: 141mg | Potassium: 154mg | Fiber: 1g | Sugar: 18g | Vitamin A: 7090IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

I found a different copycat recipe. Interesting how people try to create copycat recipes and they can be so different.

https://betterbakerclub.com/easy-copycat-costco-pumpkin-pie-recipe/

Ingredients
1x2x3x
For the Homemade Pie Crust
▢1 1/4 cups unbleached all-purpose flour
▢1 tbsp sugar
▢1/2 tsp salt
▢6 Tbsp unsalted butter chilled
▢1/4 cup vegetable shortening chilled
▢3 Tbsp very cold water
▢1 Tbsp white vinegar
For the Pumpkin Pie Filling
▢1 can 15 oz Libby’s Pumpkin Puree (about 2 cups)
▢1 1/2 cups Heavy cream
▢2 Whole eggs
▢2 Egg yolks
▢3/4 cup Brown sugar
▢1 1/2 tsp Pumpkin pie spice blend or use the homemade blend below
▢1/2 tsp Salt
For the Homemade Pumpkin Pie Spice
▢1 tsp Ground cinnamon
▢1/4 tsp Ground ginger
▢1/4 tsp Ground nutmeg
▢1/8 tsp Ground allspice or cloves
Instructions
Prepare the Homemade Crust
In the bowl of a food processor fitted with the blade attachment, place flour, salt, and sugar. Pulse until combined, approximately 30 seconds.
Add the chilled butter and shortening. Pulse for about 8-10 quick pulses until the mixture resembles cottage cheese. The fat pieces should be well-coated in flour and approximately pea-sized.
Pour the mixture into a medium mixing bowl and lightly sprinkle water and vinegar over the top of the fat and flour mix. Using a rubber spatula, gently fold in the liquids.
Knead very briefly until the mixture comes together. Cover in plastic wrap and chill for at least one hour before using.
Option: If you’re short on time, you can substitute a store-bought refrigerated pie crust or graham cracker crust instead of making your own.

 

[Amish Heart]

I use the Libby's pumpkin pie recipe on line, but not the Libby's pumpkin. I've got two pumpkins ready here to bake for the pumpkin part. For crust I use a couple cups of flour, sprinkle of salt, some crisco or lard, and a little milk till it's the right consistency to roll out. Youngest daughter wants to do the desserts this year, and she does well with baking, so she can do a couple of pumpkin pies and a couple of cheesecakes. I taught her pie making at a young much.

 

[ClemKadiddlehopper]

Do you have a pumpkin pie recipe that you would be wiling to share with us, please?

I am not where my recipe is, but most of these recipes are fine. The main difference is in how the eggs are used and I use fresh pumpkin, dark orange squash, sweet potatoes, carrots ect... my preference is for a proper pie pumpkin or a dark orange squash or a combo.

A common complaint about pumpkin pie is how dense it is and the texture. To get around this I use the chiffon style. The eggs are separated with the yolks going straight into the pie mixture. The whites are whipped and gently folded in like in angle food cake. This gives the finished pie an airier less dense texture that manages to convert some pie haters. Nothing will fix any objections to actual taste of pumpkin and spices.

I don't like the Costco pumkin pies because they are oily and have the inevitable commercial chemical after taste and heavy dense texture. The crusts are the same and I suspect made with oils instead of butter and real lard. Not anything to write home about.

Their apple pies are better but sadly lacking in spices.

Even the traditional lard pie crust is heavy and uninspiring. 8x out 10 the crust is discarded by many pie eaters. A winning pie has a tasty crust to complement the filling.

 

[Weedygarden]

I am not where my recipe is, but most of these recipes are fine. The main difference is in how the eggs are used and I use fresh pumpkin, dark orange squash, sweet potatoes, carrots ect... my preference is for a proper pie pumpkin or a dark orange squash or a combo.

A common complaint about pumpkin pie is how dense it is and the texture. To get around this I use the chiffon style. The eggs are separated with the yolks going straight into the pie mixture. The whites are whipped and gently folded in like in angle food cake. This gives the finished pie an airier less dense texture that manages to convert some pie haters. Nothing will fix any objections to actual taste of pumpkin and spices.

I don't like the Costco pumkin pies because they are oily and have the inevitable commercial chemical after taste and heavy dense texture. The crusts are the same and I suspect made with oils instead of butter and real lard. Not anything to write home about.

Their apple pies are better but sadly lacking in spices.

Even the traditional lard pie crust is heavy and uninspiring. 8x out 10 the crust is discarded by many pie eaters. A winning pie has a tasty crust to complement the filling.

Thank you. The oiliness is not something that I have really noticed, but I am glad for your input. I am going to pay closer attention to that. I am getting more and more about disliking all the chemicals and other garbage that is in our food. I have noticed that the ingredients in foods change over time. I grew up with unprocessed foods and am going back to that more and more.

 

[joel]

Have not made a pumpkin pie in years, so I making one this year.