As a non- baker, I support pieinthesky.org We get one for us and one for donating to our community fridge where someone will be happily surprised. This organization was started nearby and has been providing meals to those who need help for years now. Thankfulness should be about what we have and what we can share as the year goes dark.
My favorite is a NY Times Craig Claiborne Spiced Rhubarb pie from his old/original Menu Cookbook -- mine is so beat up that the cover's falling off. I love the tartness. I love the colors. I love the fragrance. I love the blend of tastes.
In 2007 I heard the Brass Sisters on Good Food. They shared a recipe for Lanie’s Lord Have Mercy Sweet Potato Pie... The pie has now been my family’s tradition for 15 years and is so popular amongst my friends that I am baking 4 extras this year. So thank you!
Does apple-cranberry (or other berry) crisp count as “pie”?? It’s my favorite, successful, beloved go-to, especially for a crowd. I don’t really ever bake, so a pie crust is still daunting for me. This crisp, made not too sweet, is also wonderful for breakfast or snacking, with a large dollop of plain yoghurt. Mmmm.
I live in Oregon and marion berry pie is just wonderful in fall and winter. I also like how pie is so much more ingrained in Oregon. When I lived in socal cake especially expensive cup cakes are more prominent. I used to work at UCLA and they sold cupcakes on campus for 7 dollars. A pancake breakfast with bacon and eggs was only three.
My favorite is mincemeat from an old Saveur recipe. The mincemeat contains suet and must rest awhile before it goes into the crust to bake. I cook the filling beforehand so as to melt surest and blend flavors. That’s the only difference from the recipe. I don’t see a way to take a photo of the recipe. It’s from Saveur No. 115. Apparently the recipe comes from Good Tempered Food by Tasmin Day-Lewis. I use butter and leaf lard for the crust.
So the most saved Pie of the week in the NY Times is Genevieve Ko's Pecan Sandie Pie. It's made with a cookie crust that has ground pecans in it. A smart idea for those of you who want to make your own pie but don't yet feel confident about making a traditional pie crust.
I grew up in NYC. A favorite restaurant that my parents loved was called Cafe Arnold on Central Park South. They had a multi-tiered table groaning with desserts -- a child's fantasy. Among them was a pie that's long since been forgotten -- Nesselrode. I've never tried to make it, but it was a light-as-air whipped concoction with candied fruits. https://www.saveur.com/new-york-nesselrode-pie/
Libby's pumpkin pie recipe. I know, I know but it is the taste of home and memories. I live in Switzerland so every year when we go home, we buy several cans to last us through the year. Whenever I am feeling a little blue, I make a pie and think back on Thanksgiving when I was young.
As a non- baker, I support pieinthesky.org We get one for us and one for donating to our community fridge where someone will be happily surprised. This organization was started nearby and has been providing meals to those who need help for years now. Thankfulness should be about what we have and what we can share as the year goes dark.
My favorite is a NY Times Craig Claiborne Spiced Rhubarb pie from his old/original Menu Cookbook -- mine is so beat up that the cover's falling off. I love the tartness. I love the colors. I love the fragrance. I love the blend of tastes.
In 2007 I heard the Brass Sisters on Good Food. They shared a recipe for Lanie’s Lord Have Mercy Sweet Potato Pie... The pie has now been my family’s tradition for 15 years and is so popular amongst my friends that I am baking 4 extras this year. So thank you!
https://www.bonappetit.com/recipe/cranberry-and-wild-blueberry-pie/amp this is the pie that everyone requests I make, especially during the holidays. An unexpectedly tart, tasty pie. You'll love it
Does apple-cranberry (or other berry) crisp count as “pie”?? It’s my favorite, successful, beloved go-to, especially for a crowd. I don’t really ever bake, so a pie crust is still daunting for me. This crisp, made not too sweet, is also wonderful for breakfast or snacking, with a large dollop of plain yoghurt. Mmmm.
my favorite is pumpkin sour cream. deep and spicy and not too much cinnamon. anybody want the recipe...just email me. pdshat@sonic.net
In 2008 when Obama got elected I made the Martha Stewart mile high apple pie with a cheddar cheese crust. ‘Da Best.
I live in Oregon and marion berry pie is just wonderful in fall and winter. I also like how pie is so much more ingrained in Oregon. When I lived in socal cake especially expensive cup cakes are more prominent. I used to work at UCLA and they sold cupcakes on campus for 7 dollars. A pancake breakfast with bacon and eggs was only three.
My favorite is mincemeat from an old Saveur recipe. The mincemeat contains suet and must rest awhile before it goes into the crust to bake. I cook the filling beforehand so as to melt surest and blend flavors. That’s the only difference from the recipe. I don’t see a way to take a photo of the recipe. It’s from Saveur No. 115. Apparently the recipe comes from Good Tempered Food by Tasmin Day-Lewis. I use butter and leaf lard for the crust.
So the most saved Pie of the week in the NY Times is Genevieve Ko's Pecan Sandie Pie. It's made with a cookie crust that has ground pecans in it. A smart idea for those of you who want to make your own pie but don't yet feel confident about making a traditional pie crust.
https://cooking.nytimes.com/recipes/1023576-pecan-sandie-pie
I grew up in NYC. A favorite restaurant that my parents loved was called Cafe Arnold on Central Park South. They had a multi-tiered table groaning with desserts -- a child's fantasy. Among them was a pie that's long since been forgotten -- Nesselrode. I've never tried to make it, but it was a light-as-air whipped concoction with candied fruits. https://www.saveur.com/new-york-nesselrode-pie/
Libby's pumpkin pie recipe. I know, I know but it is the taste of home and memories. I live in Switzerland so every year when we go home, we buy several cans to last us through the year. Whenever I am feeling a little blue, I make a pie and think back on Thanksgiving when I was young.