Pies

[kimble]

I make lots of pies - blackberry is the most common, but pumpkin, coconut, pear, mincmeat, blueberry, lemon meringue, and typically combinations.

Anyone make pies? Other fruit desserts? I like a proper dessert every evening, whipped cream is used a lot.

This is a favorite, berry pavlova (peach works well too) with whipped cream and blackberry syrup.

I make blackberry syrup because I grow so many and canned it will keep years - I make individual Pavlova meringues a dozen at a time and they keep months on the shelf if well sealed. The same can be made with ladyfinger cake - I keep chickens so always have to find something to do with the eggs.

[Vickilou]

I only make savoury pies, I don't have a sweet tooth, but yours look and sound amazing. Hope you get lots of lovely new ideas soon x

[Alison]

We rarely eat puddings, only really on special occaisions. Usually too full to need anything. Funnily enough usually had something as a kid but I don't think people do as much these days on the whole, never been a cream or custard fan anyway so if I do name a pie or crumble I eat them with a slug if cold milk.

[kimble]

OK - two replies, two not into it - custard based pies - but I am, I love them, and this is the world's simplest pie ever, 'Impossible Pie', google it. I am making one as soon as I post this, again like all my recipes, I just estimate and go from memory, I have been cooking many years, and I am a good cook.

So here one is I made a wile ago:



The crust makes its self, a sort of crust anyway, but it makes it easy to serve instead of just baked custard - the flour settles out to the bottom when cooking.

Here is what I will use - let you know if this is right, 2 1/2 cup milk, 600ml

3/4 c sugar, 170g

1/3 c flour, 80g

4 - 5 eggs, 4-5 eggs

splash vanilla, dash salt if you wish, touch nutmeg, cinnamon, whatever - not much

Bit melted marg or butter - if you wish, I use a dash, a rounded tablespoon.

1 cup coconut strands, I use unsweetened. The cup is a volume measurement, so 8 oz, 240 ml.

Blend it all with a beater except the coconut - then add that in, and pour in a buttered glass pan and bake an hour till done, not liquid in center, brown on sides and top.

Make it more sweet, any thing you like, I have even added chocolate and that was good too. Breakfast, lunch, or dinner. Will tell you how these proportions worked - but it is always good - what is not to like, all good stuff.

Temp dropping out, freezing tonight so good to bake something - I have no real heat in the house, just an old industrial wall heater I salvaged from a commercial building when it was fixed up. Last night for dessert I made a ginger bread man, a fairly big one, with raisins and pecans for decorations, baked it up and it was pretty good.

(We have been not selling the eggs for a bit and have a good 10 dozen in the refrigerator - farmers market too cold to bother this morning) (I need to make a batch of pavlovas with some whites, and some creme caramels with the yolks, love that caramelized sugar sauce.)

[Lisasbolt]

I do not have a sweet tooth and like above i am always too full to eat anything else. Couple of old classics that i do love though like a crumble but have not had one for years and a sticky toffee pudding with custard, yummy or a treacle tart making me hungry now

[Bren In Pots]

Anyone make pies? Other fruit desserts? I like a proper dessert every evening, whipped cream is used a lot.

Kimble I also love deserts but I can't eat one after a dinner so instead we have soup then a desert.
My favourites are :-
Rhubarb and apple crumble
Steamed puddings with fruit/jam or sultanas
both eaten with lots of custard.

[PyreneesPlot]

This popped up on my FB feed - How to Make Pie Birthday Pie | Epicurious.com

And I did this last week - simple but yummy. Heirloom Cottage Cheese Pie | Old-Fashioned German recipe | Shockingly Delicious

We are puddings only at weekends kind of people and mr PP has a much sweeter tooth than me. He'd like sweetcrust sugar pie with sugar custard and extra sugar topped with meringue. Bluggh. I'd rather have a bit of stinky cheese

[mothhawk]

I don't make a lot of pies, like PP puddings are for weekends only, but when I do they are mostly variations of apple pie. Apple and blackberry, apple and cinnamon, apple and H/M mincemeat, apple and ginger, apple and anything else that's in the kitchen really. (I love apples, can you guess?)

If I make treacle tart (that would be golden syrup, or possibly corn syrup in your neck of the woods Kimble) I generally put a sponge topping over it, and dessicated coconut in the bottom instead of breadcrumbs.

[mothhawk]

Unless I have company or have plenty of time and nothing to do, I generally make pies as Delia's one crust version - roll out the pastry much bigger than the dish, lay it in, add filling, then fold up the rest of the pastry over the filling as far as it will go, so much easier than rolling out 2 crusts etc.

[kimble]

Bren, "Rhubarb and apple crumble
Steamed puddings with fruit/jam or sultanas
both eaten with lots of custard."

Tell me how to make British custard. I tend to make custard pies and creme caramel and baked custards rather than a sauce kind.

Moth, "If I make treacle tart (that would be golden syrup, or possibly corn syrup in your neck of the woods Kimble)" Add a bunch of pecans and you would have the USA Southern classic, pecan pie, my favorite.

The coconut pie could have used a bit more milk to make it fuller and not quite so coconut dominated - but I like it, and it is remarkably easy.

I made a strawberry/blackberry/apple pie yesterday using a bunch of berries I found from 2014! I do not have this happen, but this packet slipped through somehow.