Somewhere I have a recipe for a nutcracker pie. It’s made with saltines as the main ingredient. It also has nuts, vanilla, and probably sugar since it turns out sweet. I’ll have to find it. My oven hasn’t worked in years, but the recipe is yummy.
I also made a good cheeseburger pie.
[QUOTE=astro]
Anyone adventurous enough to have explored beyond the standard dessert pies into*strange * pie territory? Meat pies, odd fruit pies, veggie pies, odd pies… what have you done piewise? How did it turn out?
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Your link is, indeed, strange pie.
I have spent all day munching on something called ‘green onion pie.’ It’s fried and you dip it in chili sauce. Not mine, I get it at a local Taiwanese cafe.
Doesn’t resemble a pie, but it calls itself that.
I’m not much of a baker but do make oatmeal pie on occassion.
From my childhood growing up my favorites were
Rhubarb (none of those nasty strawberrys)
Rhubarb custard
Gooseberry
Green tomato
Red currant
the Gooseberries and Red currents grew by the millions all along the river and everyone in the valley would pick them for pies and jam, and Rhubarb jam is heaven on earth.
I’m embarrassed to submit this in the midst of actual accomplished pies, but I have long used the Bisquick Impoosible Pie recipe for leftovers and been delighted with the result. I think our favorite was a ham, cheddar and apple pie, or a taco pie with lots of jalapeños topped with sour cream and pico de gallo. Breakfast is often a frajita, which is another leftover solution.
I want to try the green tomato pie. Not enough recipes in this thread! Shouldn’t there be a corollary rule for these threads like the kitty/picture thread rule? 
My neighbour and I used to have sort off bake off’s. One day he made a tripe pie for each of us. Although I like tripe I binned it.
[QUOTE=astro]
Anyone adventurous enough to have explored beyond the standard dessert pies into*strange * pie territory? Meat pies, odd fruit pies, veggie pies, odd pies… what have you done piewise? How did it turn out?
[/QUOTE]
As a youngster, I once made a bacon and egg pie complete with pie crust from scratch. As I recall, my family quite liked it–and they didn’t usually like anything.
I also used to make a delicious pie out of canned roast beef hash, cheese, and eggs. I can think of no other use for canned roast beef hash, but that pie was craveworthy.
[QUOTE=3acresandatruck]
I never really thought of it as strange pie, but I was the only person in my family who’d eat mince pie. I’d make several pies for the holidays and take them to my folks’ house for my contribution to the yummies. Pumpkin, pecan, apple, cherry, lemon meringue pies were wiped out, but I’d always take home a mince pie, with one slice out of it.
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When I was little, one of the crazy old biddies in my family would make a mincemeat pie every year for the holidays. And not just, you know, here’s your pie. This fucker would have crenellations on it, like the crust was built to repel the siege of Syracuse. Fantastically huge. Now she’s long gone but I wish I had her recipe, mincemeat done well is extraordinary. You know what, I’m going to call my mom, if anyone has the recipe it would be her.
[QUOTE=3acresandatruck]
Neither, actually. No venison, so it’s just called mince instead of mincemeat, but it has suet in it, so it isn’t vegan either.
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Mincemeat does not necessarily contain meat.
[QUOTE=BrainGlutton]
Mincemeat does not necessarily contain meat.
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True enough. I suppose it’s just a localism that people I know restrict the use of ‘mincemeat’ to the stuff that actually has meat.
Ahh, gooseberries. Tinkertoy, my uncle used to make gooseberry pie, but he couldn’t find gooseberries in Houston in the 60’s. Dad used to pack up a bunch of cans of gooseberries to take him before we’d leave St. Louis on vacation. Funny thing is, I’ve never had gooseberry pie…my uncle didn’t make the pie till Thanksgiving and we were down there in the summertime.
I’ve made both the vinegar and the green pumpkin pies from the Little House on the Praire Cookbook. They both tasted like apple.
[QUOTE=Zsofia]
I made this Amish lemon pie with slices of lemon, peel and all. NASTY. The people I offered it to checked the recipe to make sure I hadn’t gone crazy.
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Never heard of it, but based on my own kitchen foibles, did you perhaps use the ENTIRE peel, including the nasty bitter white part, and not just the outer yellow rind?
My strangest pie is sardine (canned in oil) with oregano and soy sauce, in a saltine crust. Best if made in a small size, as an hors d’oeuvre, so that the crust doesn’t get soggy. My own invention; I quite like them but I’ve never been able to persuade anyone else to try it.
JRB
No, see, you were supposed to use WHOLE LEMON SLICES, pith and all. That’s why my coworkers thought I was a moron and checked the cookbook. It macerated overnight which was supposed to make that pith part all nummy.
It didn’t.
Ritz cracker apple pie - not an apple in it.
Link (for some reason the hyperlink won’t work): http://www.backofthebox.com/recipes/pies-pastries/ritz-mock-apple-pie.html
When I was ten or so, I thought it was pretty good. Now? :dubious: No way.
[QUOTE=Zsofia]
No, see, you were supposed to use WHOLE LEMON SLICES, pith and all. That’s why my coworkers thought I was a moron and checked the cookbook. It macerated overnight which was supposed to make that pith part all nummy.
It didn’t.
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This wasn’t by chance from The Pie and Pastry Bible, was it? That’s where I got the recipe. I think I sliced the lemons extremely thin, which made them at least easy to chew.
But then, my favorite salmon recipe also has you eating slices of lemon, pith and all, so maybe I’m more tolerant of that than most folks.
Daniel
[QUOTE=Zsofia]
No, see, you were supposed to use WHOLE LEMON SLICES, pith and all. That’s why my coworkers thought I was a moron and checked the cookbook. It macerated overnight which was supposed to make that pith part all nummy.
It didn’t.
[/QUOTE]
::shudder:: That’s just icky. In the lemon pie vein, I really like the lemon part of lemon meringue pies. I can make a dandy meringue, but a couple times that I was just making the pie for me, I made lemon meringue with double lemon stuff and no meringue. Looked a little wierd, but I loved it.
What the heck kind of word is meringue anyway?. It looks odd. meringue meringue meringue
[QUOTE=Left Hand of Dorkness]
This wasn’t by chance from The Pie and Pastry Bible, was it? That’s where I got the recipe. I think I sliced the lemons extremely thin, which made them at least easy to chew.
But then, my favorite salmon recipe also has you eating slices of lemon, pith and all, so maybe I’m more tolerant of that than most folks.
Daniel
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Why, yes. Yes it was. It looked so pretty.
I did slice them thin, so that helped. It was still gross.
[QUOTE=Rayne Man]
For a really different experience, how about star gazey fish pie (bottom of page).
I would have thought that the site of all those dead fish staring at you would kill your appetite stone dead.
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I’ve made it, eaten it, liked it.