What is your favorite pie?

[LateNight]

o.k. so my momma makes the best damn Pecan pie around

HOWEVER, she does have this problem, where every now and again.. the bottom crust, just kid of disappears, dissolves into the pie.

Any of you piemakers out there have a sure fire tip to prevent such tragedies ?

[Pocahontas]

Originally Posted by LateNight

o.k. so my momma makes the best damn Pecan pie around

HOWEVER, she does have this problem, where every now and again.. the bottom crust, just kid of disappears, dissolves into the pie.

Any of you piemakers out there have a sure fire tip to prevent such tragedies ?

Gonna let you in on a huge secret! I cheat and use the Pillsbury pie crust!! I always thought I'd continue to use my grandmother's homemade one til she confessed she's been using the Pillsbury ones too for years!!!! LOL... Nobody can tell the difference...I swear!!!

[LateNight]

Originally Posted by Pocahontas

Gonna let you in on a huge secret! I cheat and use the Pillsbury pie crust!! I always thought I'd continue to use my grandmother's homemade one til she confessed she's been using the Pillsbury ones too for years!!!! LOL... Nobody can tell the difference...I swear!!!

Oh, believe you me, my mother isn't making any pie-crust by hand But she still has this problem, of just every now and again.. the pie crust dissolving into the pie. Still taste great, just a pain to eat

[piemaker720]

LN, I've never heard of this happening but it makes me wonder if at times her filling had too much liquid.

[Isaac-Saxxon]

I love me some puddin pie Anybody ever eat rhubarb pie ? or that mincemeat pie Piemaker was posting about ? I have had neither one
This is rhubarb pie I found on the net ?



Comments:
Fresh Rhubarb (a vegetable, not a fruit) is at it's best during the month's of April, May and June. If fresh rhubarb is not available, you may substitute it with frozen rhubarb. This is a favorite pie just like some of our Grandmother's and Mother's made using a homemade pie crust made with a combination of butter and lard (or shortening). Very flavorful and tender!

Ingredients:
Pastry for a double crust pie (see recipe below)
4 cups rhubarb, cut in to 1-inch pieces
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
3 tablespoons all-purpose flour
Pinch of salt
Juice of 1/2 small lemon
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar

Rhubarb looks like celery ? This pie has enough sugar in it that it would not even need the rhubarb