The wife is the baker in this family. She’s made pie crust from scratch and even the filling etc.
I’ve made an apple crisp
but it’s been a while.
I’ve made an apple crisp
but it’s been a while.
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Funny I seen this post as I am just getting set to make one of my two pies this morning. One thing I do different than a couple of procedures I seen here is on the filling I use 3/4 cup of sugar, my spices (depends on what pie you bake) and three to four TB of tapioca beads. Then stir and coat your fruit in a bowl and let it sit while you are rolling your crusts out. Two advantages to this method. One is you do not have all the juice at once on your cold crust going into the oven and the bottom will bake as well as the top. No gummy bottom. Secondly the Tapioca beads do not impart another "taste" to your pie as flour or cornstarch will. Now to get downstairs and start on my wild blueberry pie......
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I didn't think I would like blueberry pie, but a bakery in Baton Rouge made something called a Blueberry Crunch Pie. It had a streusel like topping with coconut. It was so good, and I really don't like coconut. This was the exception. The decades old bakery shut down after both owners got sick during the pandemic. No more Blueberry Crunch Pie. 😩
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Blueberry pie done. Certainly not as nice looking as Sheila's but tastes good.Comment
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And now the Apple is done.Comment
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I bake bread, Kathy bakes pies.
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Last edited by Panhead John; November 20, 2025, 07:03 AM.Comment
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You're the man. That pie is the cream of the crop. The last bite with delight.
Limerick: Cream Pie Delight with a little help from my friend AI
There once was a pie full of cream,
So fluffy it felt like a dream.
With a crust golden brown,
It won hearts in the town,
And vanished with one joyful gleam.
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Uh oh. Good thing I did a test run before the big day. This is Alton Brown's pumpkin pie recipe which has a crust made from crushed ginger snaps, brown sugar, ground ginger, and butter. The crust kind of exploded. Any ideas what I should do differently on the next run to keep that from happening?
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Maybe too big of a pie pan, or the crust wasn't packed tight before blind baking. Then it would float to the top like a cobbler. SheilaAnn
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I did the freezer crust. Baked then Covered with chocko chips. Then sugary butter vanilla covered pecans, 20 min at 350.
I let that cool n transferred to the deep dish cast iron skillet. More yummy SBV n pecans. Back into the oven. Cannot wait to try it. It is huge!!!Comment
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Ooooh. Going back to back with the pecan pie! I enjoy a Kentucky Bourbon Chocolate Pecan Pie and this is with the Cup4Cup GF pie crust recipe. My dough was a little drier than normal, so had some cracking around the edge, but should be excellent with a nice bourbon sipper tomorrow!
Prebake -
And cooling down
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Apple pie tonight. Also blind baking the gingersnap crust for the butternut squash pie ill bake tomorrow morning.
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Carolyn not sure if you get out towards LBC. There is a long time institution that makes a pie called Lemon Lush. It’s their riff on lemon meringue. Delicious.
Jongewarrds Bake and Broil on Atlantic.
The peach pie, when it’s in season, has a cult following.
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Apple pie, one with store bought crust, one with homemade. Front one is homemade crust, back one is the store bought crust.
Pecan crust blind baked for pecan cheesecake that I am working on. I cheat and use pecan cookies ran through food processor and add melted butter and then bake. Turns out great for a crust.
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tamidw hard to find any left. They are called Pecan Sandies here. -
Alan Brice yes, those are the ones I get. About the only ones I can find too.
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Butternut squash pie is done and cooled
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