What is The Best Pie For Thanksgiving?

[Thunk]

I prefer Spearmint. Chew a fresh leaf or take one drop of spearmint oil.

Why the heck would you do that when you could have a mint cookie?

 

[toobfreak]

OK...but when EVERYONE is complaining that they wanted a PEACH PIE...just remember...Thunk tried to tell you

If anyone asks for peach pie I will beat them with a stick. My guests know to expect the rare, difficult, unusual and unexpected. Good doesn't have to be familiar.

 

[Thunk]

If anyone asks for peach pie I will beat them with a stick.

 

[toobfreak]

Sounds wonderful!

Easy to make:

INGREDIENTS:

PIE CRUST:

DIRECTIONS--

1. In a large bowl, use a pastry cutter to gradually work the shortening into the flour until it resembles coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the ice water, vinegar, and salt. Stir together gently until all of the ingredients are incorporated and the dough sticks together when pinched.
2. Divide the dough into 2 equal pieces. Form them into balls, then place each ball in a 1-gallon zip-top plastic bag (do not seal). Using a rolling pin, slightly flatten each ball of dough into a disk (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using the dough immediately, it’s still a good idea to place it in the freezer for 25 to 30 minutes to chill.)
3. When you are ready to use the dough to make a crust, remove from the freezer. On a generously floured surface, roll the dough, starting at the center and working your way out. (Sprinkle some flour over the top of the dough if it’s a bit too moist.) Be gentle and patient; it'll take a little time to get the dough completely rolled out. If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up, flip it over, and continue rolling and adding more flour to the surface and dough as needed until the dough is approximately 2 inches larger than your pie plate.
4. Using a spatula, carefully lift the dough from the surface of the counter into the pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it). Lift the edges of the dough gently and allow the dough to settle naturally into the plate, fitting snugly along the bottom and sides without pressing or stretching (to avoid shrinking during baking). Trim any excess dough, leaving an overhang of about 1 inch. Go around the pie plate, pinching and tucking the dough under itself to create a clean edge.
5. If you are making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies. If you are making a double-crust pie, roll out the remaining dough and use it to top your filling.

DIRECTIONS:

1. Preheat the oven to 375 ̊. Roll out 1 piece of dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan; gently press against the sides of the pan. Tuck the excess dough underneath itself.
2. In a large bowl, mix the apples, pears, lemon juice, granulated sugar, flour and salt. Roll out the other piece of dough into a 12-inch round on a floured surface. Cut into twelve 1-inch-wide strips; discard both of the short ends.
3. Pour the fruit mixture into the pie crust. Arrange 5 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 5 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Crimp the crust edges with your fingers. Brush the dough with the beaten egg and sprinkle with the coarse sugar.
4. Cover the crust edges with strips of foil and bake the pie for 25 minutes. Remove the foil and continue baking until the apples and pears are softened and the liquid is bubbly, about 50 more minutes. (Cover the edges with foil again if the crust is getting too dark.)

Allow to cool for 20 minutes before serving.

Save the other piece of dough for another pie or freeze it up to a few months maybe for Christmas or another time.

 

[Thunk]

Easier to make:

Go to the store & buy a pie

 

[toobfreak]

Easier to make:
Go to the store & buy a pie

Here is an apple pie I made years ago:

 

[Thunk]

Here is an apple pie I made years ago:

MMMMMMMMMM! That looks good!

But I can never wait 'till it cools & I end up burning my tongue...then I can't taste the pie

 

[toobfreak]

MMMMMMMMMM! That looks good!
But I can never wait 'till it cools & I end up burning my tongue...then I can't taste the pie

AS I recall, when I made the dough for the top lattice crust, I used apple cider instead of water for added apple flavor, and there was cinnamon and a little nutmeg baked in, and I simmered the apple pieces in a little apple cider as well before baking them into the pie.

 

[Orangecat]

What is The Best Pie For Thanksgiving?​

Beaver pie.

 

[Thunk]

Since I tasted my first fruit salad, I knew that pineapple & banana were a great combo!

This thread got me thunkin'...and yesterday I picked up a slice of banana cream pie...Today I opened up a can of pineapple tidbits & topped that piece of pie.

It was pretty damn goodly!

I'm not suggesting it for thanksgiving...Just thought I would toss it out there.

 

[playtime]

IMO, while I love plain pumpkin and apple pie, they are both so passé and over-hyped now that I'm simply burned out on both of them for big holidays. If someone brings me another plain pumpkin or apple pie (especially store-bought) for holiday dinner, I want to throw it out the window and let the cats eat it! In my book, anything but pumpkin or plain apple pie please. I want something fruity and light. So that also leaves out the plain, common heavier pies like sweet potato and chocolate or pecan pies.

There are many far better choices. Holidays deserve something special.

For Thanksgiving, pies I'm considering and would prefer including:

1. Butterscotch Pie
2. Cranberry Apple Crumb
3. Cinnamon Roll Apple Pie
4. Ancho-Chile Spiced Pecan Pie
5. Cranberry-Orange Pie
6. Nantucket Cranberry Pie
7. Cherry Crumb Pie
8. Double Cherry-Almond Slab Pie

PUMPKIN PIE RULES but no way just plain. f'n smother it in real whip cream with a cup of coffee chaser. oh indeedily doodily.

7!

playtime

 

[Thunk]

Thieves steal 2,500 pies in odd food heist gone wrong: 'So much waste'


Authorities in the United Kingdom recently recovered a stolen van filled with 2,500 pies in an unusual food heist gone wrong.

The value of the pies was estimated to be 25,000 British pounds, or $32,000. The food items were owned by Tommy Banks, a restaurateur who owns two Michelin-starred establishments.

The vehicle, which was filled with steak and ale pies as well as a turkey and butternut variety, was supposed to head to a Christmas market in York.

The theft of the pies caused a stir on social media earlier this week, leading Banks to call on his followers to find the lost pies.

WOMAN 'STILL SUFFERING' AFTER BEING KNOCKED OUT BY A CAULIFLOWER WHILE GROCERY SHOPPING



The pies were left in the stolen van, Banks said, but were too damaged to be eaten or sold.

Thieves steal 2,500 pies in odd food heist gone wrong: 'So much waste'

British thieves recently stole a truck filled with savory pies, estimated to be worth $32,000. The van and pies were later found damaged.

www.foxnews.com

 

[toobfreak]

The value of the pies was estimated to be $32,000. The food items were owned by Tommy Banks, a restaurateur who owns two Michelin-starred establishments.

$12.00 seems pretty cheap for a Michelin pie.

WOMAN 'STILL SUFFERING' AFTER BEING KNOCKED OUT BY A CAULIFLOWER WHILE GROCERY SHOPPING

I hope that did not leave her with a cauliflower ear!

The pies were left in the stolen van, Banks said, but were too damaged to be eaten or sold.

That is just plain sinful. It is inhuman to waste good pie.