Food All Things Pie

Yep. Around here Private Selection = Kroger.

I like the filling on toast. It has a nice tangy bite, and has much less sugar than jams. In fact I'm going enjoy some on toast in a few minures.

Edit--The cost per ounce for the filling is cheaper than that of the fancy jams, even the Kroger Private Selction brand.

 

I'd never heard of pie weights, had to ask my wife & Google them.

Google

 

Pie weights are great for blind baking pie crusts. Some people use dried beans instead of pie weights and they'll work as well.

 

Anybody here cook steak & kidney pie? My wife does, & they taste fantastic. I thinks it's a British thing.

 

Up here we make a variation on that involves caribou steaks and kidneys, very tasty.

 

Indeed. I use ceramic pie weight, too, and they're a very useful to to have on hand.

 

Wy wife is going to make a blackberry & apple pie, or a cobbler, for dessert.

 

Maybe after Thanksgiving, if we have enough leftover turkey, I'll make a turkey pie. I haven't made one of those in a long time....

 

Whoa, dude. That is intense pie.

 

That didn't faze me. But I don't like cooking fruit before I put it into a pie. I like to use raw fruit, so that when the pie is finished, the fruit still has some integrity and texture to it. With apples, I just peel them and slice them comparatively thinly, and toss them with spices, sugar, a little flour and a little rum, and put them right into the blind-baked pie shell, dot with a little butter, and call it a day.

But I like this recipe's suggestion to make beurre manie instead of tossing the apples with flour and dotting with butter. I will totally adopt that idea next pie I make, regardless.

 

Pumpkin pie makes the perfect breakfast.,