Food Pie -what is your favorite?

Key lime, Mince, Rhubarb

 

Blueberry. Chocolate cream. Banana cream. Pumpkin.

 

For many of us this is a HUGE pie week.

:burp:

 

punkin' & pecan

 

I am going to whip up one hell of a sweet potato pie here in a few days.
No sticky sweet marshmellowey crap. The real thing, not too sweet, and meant to be served with the turkey.

 

Banana cream pie followed closely by key lime pie. There's a family owned restaurant in the town where I live that makes, bar none, the best banana cream pie I've even tasted. And there's a place on Pensacola Beach that used to make the world's best key lime pie, but about 6 years ago they changed their recipe and I'm not such a big fan anymore.

 

OMG. Pie, seriously?
Pie is possibly one of my worst enemies food-wise which means my dad hauling out two pie choices minimum, after our suppertime meal every night was a very bad idea.
That said, once or twice a year pecan pie is my all-time favourite. I like/love almost every kind of pie except those that start as a vegetable--rhubarb and pumpkin (has seeds, maybe a fruit? still, I hate it) come to mind right away.

 

I'm going to try to see if I can get uncharted to go with me to the Der Dutchman for a slice of pie over the Thanksgiving holiday... I want to see if the pie is as good as I remember or just a modified memory from my childhood.

I made Emeril's key lime pie from scratch yesterday and everyone seemed to like it. The base was a very typical, simple, Southern recipe... the sweetened sour cream topping was interesting. I couldn't eat it, but it went over well.

 

Sweet pie: lemon meringue followed by coconut cream

Meat pie: NOTHING beats Acadian tortière (chunked meat) or paté (ground meat) (Christmas staples among the Acadians)

 

I love pie, so I very seldom actually eat it (sweet pies, that is).

My all-time favorite is coconut cream pie, especially from this one place in L.A., DuPar's, at the Farmer's Market. I go apeshit for it.

When I lived in Santa Cruz, there used to be this one coffee house that had fresh strawberry pie, when strawberries were in season. Unreal. No strawberry-flavored glop, just fresh strawberries, still fairly firm, with just a touch of sugar and vanilla. Stunningly good.

And I must say, without shame, that there are two pies I make that I am fond of. One is an Italian-style crostata, just flaky dough folded around fresh sliced firm plums and fresh, pitted black cherries, with nothing but a little sugar and some lemon zest added. Very fresh-tasting, light in texture, but deep, mouth-filling flavor. And the other is my apple pie, made with very tart, fresh, Granny Smiths and Haralsons (a Minnesota-only apple, ordered online), but with golden and red raisins, brown sugar and maple sugar, and around a dozen strong spices. It's a damn fine pie, if I do say so myself: rich, spicy, sweet and tart, full of good firm texture....

I do eat meat pies a bit more often: I like shepherd's pie with beef and ground lamb, or beef or chicken pot pie, but my favorite definitely is lamb and duck pie, which I make on rare occasions. Ungodly rich and delicious, one of the umami-est things you will ever come across.

 

Blueberry, Banana Cream and almost anything Chocolate.

 

pumpkin pumpkin pumpkin and banana

 

I like Shepard'sPie cooked in a dutch oven. Usually venison or bison for the meat. It will keep you warm in the mountains.

 

Having some pumpkin right now!

 

Apple pie is my go to, but in the past few years I've really come to like pecan pie.