The filling is a blend of apples- red delicious and macintosh, with cinnamon and clove, sugar and just enough red raspberries for a tasty little surprise. I make the crust just using the recipe on the crisco label. I cut a picture of a kitty cat face in the top crust for steam vents, roll the edges together, and brush it with milk and sprinkle sugar on top. While it’s baking the juices always bubble up through the vents and ooze out a little onto the crust making sticky little pools. You know it’s almost done when the whole house smells sweet and cinnamonny, and you can hear some juice bubbling over and hissing in the oven. You have to let it cool at least 45 minutes, and then you cut a slice and scoop some vanilla ice cream onto it. The pie is still really hot so it makes the ice cream melty. The top few layers of crust molecules have become hard, like a shell, from the sprinkling of sugar. When you jab it with your fork, it resists a little then yields its flakey, sweet, tart, creamy yumminess. You start from the point and scoop up little forkfuls of pie with a dollop of ice cream on each bite. When you get to the edge, you use the crust that’s left to soak up any extra puddles of melted ice cream . Then you lick the plate.
The filling is a blend of freshly cut rhubarb, from the yard, with cinnamon and clove, sugar, some egg and other stuff to make it yummy. I make the crust just using the recipe passed down from my grandmother - flour and butter, maybe a little salt. I cut several slashes in the top crust for steam vents, pinch the edges together, and brush it with egg white and sprinkle sugar on top. While it’s baking the juices always bubble up through the vents and ooze out a little onto the crust making sticky little pools. You know it’s almost done when the whole house smells sweet and cinnamonny, and you can hear some juice bubbling over and hissing in the oven. You have to let it cool at least 45 minutes, and then you cut a slice. The pie is still really hot so it would make the ice cream melty, if there were ice cream, but there isn’t since I don’t like ice cream with rhubarb pie. The top few layers of crust molecules have become hard, like a shell, from the sprinkling of sugar. When you jab it with your fork, it resists a little then yields its flakey, sweet, tart, creamy yumminess. You start from the point and scoop up little forkfuls of pie. When you get to the edge, you use the crust that’s left to soak up any extra juices that may have dripped free. Then you lick the plate.
Ok, so I couldn’t come up with a better way to describe it - you already pretty much nailed it. I just had to change the little details to match the way I remember it. Oh, and the most important detail - my mom always made it, not me. I’d just go outside and chop the rhubarb stalks off our monster rhubarb plant She makes the best pie crust ever in the world though.
God you all are making me hungry. And since I’m on a diet that’s not fair! The rhubarb pie sounds yummy. I always made mine with strawberries and rhubarb mix. Mmmm. I love a good homemade peanut butter pie. I haven’t ever made one, but a restaurant near-by does and boy is it tasty. Excuse me now while I go stuff my head in a bag and hyperventilate. I want some carbs.
Whole Foods has the best cherry pie; not too sweet, a little tart, flakey crust, and slightly cinnamony, crunchy “top” (kinda like scrapple, but damn good). Heat it in the oven and then add Cascadian Farms Double-Dark Chocolate.
Gah, and Whole Foods closed over an hour ago. /whimper
Graham cracker crumb crust, vanilla pudding-type filling, merangue and more graham cracker crumbs on top. Delicious.
I haven’t had one for years, but I have fond memories of cocunut cream pies…mmmmm
at the risk of sounding disgustingly sappy, my sweetiepie is my favourite pie!! aasna ducks as pies are flung at her
food-wise, hot apple pie with some cranberries in the filling, a bit of melted butter on the crust and cold, plain vanilla icecream on the side. mmmm…better than an orgasm any day!!
Lemon Meringue pie like my Grandmother used to make. About 4 inches thick which she’d cut into proper pie sized wedges (quarters)…Or, floor pie. Yep, floor pie is good, too.
Key Lime Pie. Pecan Pie. Lemon Meringue Pie. Peach Cobbler. Apple Pie. Cherry Pie. I am gonna die of a pie OD sometime today because I’m gonna eat one of each.
Southern Joke:
Q: Why is my finger like a pie?
A: Cause its got mah rang on it.
Where are all the pork pie lovers?
Steak and kidney pies are lovely, cheese and onion pies are beautiful and as for the meat and potato pies from the chip shop round the corner from my mum and dad’s house - even more sublime than usual when surreptitiously scoffed on Good Friday with chips and peas and gravy.
I agree with ms curly - there’s little to beat a fine Melton Mobray pork pie, with crumbly short pastry, gentle aspic, and chunky pork. Mmm. I also like spanikopita.
While my favorite is probably Blueberry Pie (MMMMM-- Maine Blueberry!), and I love Apple and Cherry, I have to put in a serious vote for:
Grape Pie
Made from Concord Grapes. I first discovered this in upstate New York (where they grow a LOT of Concord and related grapes). I learned the recipe, and have been making my own every fall, no matter where I am.
It’s a very labor-intensive pie, since all the grapes have to be skinned and de-pitted, so youb won’t find this in most stores or made by any major bakery. But it’s worth the effort.
She makes the best pie crust ever in the world though.
aasna ducks as pies are flung at her