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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 02:23 AM
Original message
notes on pie
As I've noted previously, I've been baking for a family member's internet cafe for a couple of months. I thought my pals here might be interested in hearing what pie is the most requested.

Peach! They're begging for the peach pie.

I make it with frozen peach slices, about a third of the sugar is light brown, and I add a dash of cinnamon.

Today a man came into the shop while I was baking and said he would wait for a piece of today's peach pie. Half an hour, he waited! He said he had been hoping for it all week.

Today's pies were coconut custard (not coconut cream), David Rosengarten's pecan, peach, a vegan apple blueberry, and a California orange icebox pie (graham cracker crust, filling made with eagle brand sweetened condensed milk-orange and lemon juices, orange zest, two egg yolks, baked and then topped with a thick layer of whipped cream and chilled.

The cream at the cafe is outrageously good -- 40 percent butterfat! It makes thick, thick whipped cream. Mmmmm.

I'm looking for some other fruit pie ideas. Can't find any rhubarb fresh or frozen. Can't find any frozen pie cherries without ordering from Michigan and paying $$$$ for shipping. Other varieties I've been making are marionberry, blueberry, pumpkin, cranberry apple, key lime. Don't want to use any canned filling -- ick.
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MagickMuffin Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 04:38 AM
Response to Original message
1. My local Kroger's carries frozen Dark Cherries
I've made pies, cobblers, and soft serve ice cream/smoothies with them. They are really good considering they are frozen.

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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 01:18 PM
Response to Reply #1
3. I want sour cherries
I know the sweet ones are really good, too. Just different. Thanks.
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spinbaby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 05:39 AM
Response to Reply #3
32. Sour cherries are getting to be hard to find
Our local farm-supply store used to sell them frozen in large cans every fall--you had to order them special when they had their freezer sale. But the store closed some years ago, so no more bulk frozen fruit:-(

If you still have a farm-supply store in your area, you might try with them.

Also, if you can get your hands on some rhubarb, it goes great with peaches.

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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 12:05 PM
Response to Original message
2. How about a caramel apple
It's my favorite, especially loaded high with a strusal crust. Easy way to make the caramel is to just melt the little squares and thin it down with a little cream. Then pour a little here and there onto the apples before you bake
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 04:31 PM
Response to Reply #2
8. hmm....do you think pears would hold up to this treatment? (eom)
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pipoman Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 11:06 PM
Response to Reply #8
23. Pears don't hold up well at all to heat in my experience..n/t
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 01:29 PM
Response to Original message
4. It might be easier
to work with what's in season and make up little, and some not so little, twists on old standards maybe? You're very creative. I'm dying to know what you could just create yourself. :hi:
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 04:41 PM
Response to Reply #4
11. thanks for the backpat!
One of the parameters is that the owner doesn't want much in the cream pie-chiffon pie mode because he thinks they look too messy in the cold case once several pieces are gone from the pan. I don't agree, exactly, but am trying to comply. I think the luscious cream pies are worth a little untidyness. I'll bring him around yet.

One of the pies I want to make is a coffee-toffee pie from the old Blum's restaurant (now long gone) in San Francisco. Egad, it is fabulous. Also a lemon angel pie, which is one of my favorites and used to be sold at a famous tea room in this town (also long gone). It has a meringue crust, filled with lemon curd and whipped cream.

I'm having a lot of fun. Besides the actual work, it is happy to be at the shop, where there's lots of good cheer for and from those who come in. My family member starts baking cream scones, cookies, and quick breads at 4 a.m. 365 days/year.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 05:24 PM
Response to Reply #11
15. I'm really envious! LOL
You get to do what you enjoy with all the creativity that involves. I'm with you on the cream and meringue pies vis a vis sloppiness. If they are cut properly, it doesn't necessarily have to be that way. But if there are many hands involved in serving, that can't always be enforced.

So glad you are taking so much enjoyment from this. :hug:
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 01:35 PM
Response to Original message
5. Apple and pear with a splash of rum
The apple and the pear play very nicely together. The rum is a nice kick. Maybe a tablespoon or two is all that is needed.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 04:31 PM
Response to Reply #5
9. what pears do you use, H2S, for baking?
I'm in the middle of pear country -- I oughta do a pear pie.
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 06:44 PM
Response to Reply #9
16. Real crisp ones ......
..... when I grew up, we had a pear tree in our yard. It made very crisp pears. Sort as if one crossed those little Sekels with Bartletts. I would suggest Bartletts. That's what we use now.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 12:52 PM
Response to Reply #16
35. Bartletts aren't crisp out here.
I do like the idea of rum flavor with pears.
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 02:52 PM
Response to Reply #35
38. We've used Bartletts, and Boscs. D'Anjous seem too soft.
None of them are as crisp as your average apple, so maybe the word 'crisp' was a misnomer.
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housewolf Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 02:24 PM
Response to Original message
6. You might try Sweet Potato pie -
It's similar to pumpkin but a huge Southern favorite and becoming more popular in other parts of the country too. Banana Cream. Mixed berry - combine raspberries, blueberries and blackberries (or marionberries). Cranberry Apple.

You didn't mention lemon, but that's pretty much a standard - can be done either as a standard Lemon Merringue or an ice-box version like the Calif Orange you mentioned.

Chiffon pies... like strawberry, raspberry, cranberry, pumpkin, lemon.

Non-fruit pies, but of course chocolate cream or merringue, butterscotch. 'Course then there are the novelty types like Cookies & Cream, etc.

Congrats to you, Grasswire, for your success as a pie baker! I hope you're having a wonderful time.

I concur with all the folks clammering for Peach Pie... it's almost always my favorite, too.



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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 04:43 PM
Response to Reply #6
13. I noted above in another post...
...the reluctance to put cream pies out. But I think I'll just make some anyway. I was also thinking about the old-fashioned peanut butter pie.
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spindrifter Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 04:05 PM
Response to Original message
7. How about Tarte Tatin--either apple or pear...
banana custard, macademia nut (same as pecan--different nut), chocolate, butterscotch...there's no end to yummy pies to try.
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Tab Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 04:37 PM
Response to Original message
10. I'd think it'd be labor intensive
but I'd love to try a Kiwi pie.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 04:42 PM
Response to Reply #10
12. hmmm...
...you mean like a strawberry pie with cold fruit covered with a glaze? Or do you mean with baked fruit?
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Tab Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 07:09 PM
Response to Reply #12
18. I don't know, but I'd guess cold fruit
I think kiwi would lose its flavor if baked.

I think I'm thinking along the lines of a Key Lime but with Kiwi. I don't normally bake pies, so I'm not the best to ask if the fruit is suitable, but I love Key Lime pie, and I love the taste of Kiwi, and think a Kiwi pie would be yummy (although intensive, as they are a bitch to peel). If it was a mix, you could invent a "Kiwi Lime Pie" (well, you'd have to give me credit for the idea :) ) but something like that, I'd eat every night if you could nail it down. It's different, but yummy sounding.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 01:46 AM
Response to Reply #18
29. how about a cream cheese base?
....and then a chopped kiwi thick glaze on top? That sounds good. How would a chocolate crumb crust go with that?
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sandnsea Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 01:56 AM
Response to Reply #18
31. New Zealand Pavlova
YUM! I suppose if you wanted to invent something new you could put it in a crust.



http://www.abc.net.au/tasmania/stories/s2043783.htm
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Coyote_Bandit Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 05:04 PM
Response to Original message
14. Yuuuuummmmmm, Pie!
blackberry pie, raspberry pie, mixed berry pie, strawberry pie, apple caramel pecan pie.

and then there's chocolate pie, chocolate turtle pie and lemon cream pie.

Oh my. I'm getting a sugar rush just thinking about all this sweetness.
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blue neen Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 06:59 PM
Response to Original message
17. The California orange pie sounds delicious!
I knew I lady whose favorite pie was apricot. I have no idea how it was made. My father-in-law used to like raisin pie...it's a little rich for my taste, but maybe there's a way to lighten it up a bit?
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 09:05 PM
Response to Reply #17
20. Oooh! Raisin Pie.
Or better yet apple or pear raisin pie. :9
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 01:41 AM
Response to Reply #20
27. do you like sour cream raisin?
I confess that I've never tasted it, although I know it is popular.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 10:37 AM
Response to Reply #27
33. I've never tried it, either.
I love raisin pie, so I'd be game. :)
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 01:40 AM
Response to Reply #17
26. I love raisin pie
I used to make it for my father-in-law, and remember that my dad loved it, too. I suspect that many people would scratch their heads in puzzlement, and others would say "ohhh, raisin pie!" I don't know if it has a regional following; my father-in-law was from Kansas and my father was a Canadian.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 08:17 PM
Response to Original message
19. I've always wanted to try making a Grape Pie
No recipe to suggest. But there's recipes all over the net for it including a pear/grape combo. It looks beautiful. I see that it calls for concord grapes. But up where you are they might be more readily available.
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 09:13 PM
Response to Reply #19
21. I make a lovely "raw" grape pie
I use a baked tart shell then pile on various colors of raw seedless grapes (devined of course) I then melt a cup and a half of Concord Grape Jelly and pour it over the raw grapes to make them shiney and a little gooey. Everyone always loves it. It's light, easy, and looks fabulous.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 01:44 AM
Response to Reply #19
28. Martha Stewart has an amusing story about grape pie
She made it for some royal Europeans (can't remember where they were from) and was stunned to see that it turned everyone's teeth a bright purple.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 12:04 PM
Response to Reply #28
34. LOL!!!
:rofl:
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pipoman Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 11:03 PM
Response to Original message
22. Pies
Edited on Sun Dec-21-08 11:19 PM by pipoman
Pie is one of the specialties of the restaurant I manage. Quick story. I have 2 pie artists who work for me. One is 78, she used to own a restaurant around 600 miles from here. The other artist is 81 and she baked pies in the other's restaurant. They have been baking pies together for over 40 years. All of our pies are homemade from the ground up. We serve pie all week then include pie with the meal on Sunday. They make between 12 and 20 pies for Sunday depending on how many reservations we have. I call them artists because each pie is so unbelievably beautiful (and so are the artists).

The #1 favorite pie of all is chocolate peanut butter, this pie is a standard homemade crust, cook type vanilla pudding is flavored with creamy peanut butter then poured into the pie shell and allowed to set up. Then cook chocolate pudding is poured on and allowed to set at room temp until cooled, then it is refrigerated. We pipe whipped cream on top and garnish with chocolate shavings and peanut butter crumbs (peanut butter mixed with powdered sugar to crumbly stage).

Other regular pies are sour lemon (a local favorite), lemon meringue, raisin creme, sour cream raisin, butterscotch meringue, coconut creme, gooseberry creme, custard, raspberry creme (custard with raspberry filling on top), banana creme, mince meat, toll house, pecan, pumpkin, pumpkin creme and others.

Fruit pies apple, apple crumb, sour cream apple, apple raisin, apple cranberry, peach, peach creme, fresh peach, fresh strawberry, rhubarb, strawberry rhubarb, blackberry, blueberry, cherry, apricot, gooseberry, boysenberry, and others.

Do you have access to Sysco or Ben E. Keith? I included Sysco numbers and pricing. They sell rhubarb (30# 1096296 $34.65), gooseberries (30# 1366285 $54.62), blackberries (30# 1054675 $53.29, 10# 1458561 $14.88), peaches (40# bits & pieces 3969086 $67.50, 1024348 10# slices $16.23) , raspberries (5651732 30# crumbles $92.10, 1458595 10# whole $36.83), Red tart cherries (10# 1359504 $16.90, 30# 1024264 $38.56) IQF (individually quick frozen). Prices may vary a little by location and volume purchased from them. If you don't regularly buy from Sysco you can probably buy through a local restaurant.

Both of our bakers use 'quick gel' for fruit pies. It is a product found at bulk food stores, we sell it at our restaurant. It is similar to pectin or starch. There is cook type and instant, they use cook type. They say it will stay at the consistency it is mixed to through the baking process unlike starch or pectin. They mix their fruit with the quick gel, cook the filling to the desired consistency then use it to fill their pies.

Professional Pie baking is definitely art.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 01:36 AM
Response to Reply #22
25. thanks for the Sysco tip.
Edited on Mon Dec-22-08 01:48 AM by grasswire
I know about thickening gel, but I don't plan to use it. It's just as easy for me to toss the fruit with 2 T flour and the sugar. We have old-fashioned pies, and are not making the same volume that you are.

How lucky your ladies are to be able to work so long and supplement their social security income! I hope your local newspaper has done a feature about them.
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tigereye Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-21-08 11:39 PM
Response to Original message
24. I've seen rainier cherries lately - pretty expensive, but I wonder what kind
of pie they would make....


Blackberry, perhaps - one of my favorites...
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sandnsea Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 01:51 AM
Response to Original message
30. No blackberry?
Surely somebody has some frozen blackberries up there. I've got some, but I'm not sharing. :P
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 12:54 PM
Response to Reply #30
36. well, marionberries are awfully close

....and we get them in big boxes. I have some blackberries in my own freezer at home, as well as some real boysenberries. I'm not sharing those, either.
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TygrBright Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 02:11 PM
Response to Original message
37. Branch out into tarts?
The big hit at our place on Thanksgiving was the apple-pecan tart with caramel drizzle, and it wasn't at all difficult. Tart pans, being shallow, are also THE way to go for pear-based desserts. Pre-bake the crust most of the way, gently saute the filling, layer in the pears and other stuff, and pop in the oven just long enough to set.

In fact, due to my frustration with the vagaries of pie cookery at 7000 feet, we're mostly doing tarts anymore and they're lovely. Raisin-pecan tart with a sour cream topping is divine. I found some weird little thingies called "kiwi berries" at the co-op, and made an apple-kiwi tart with them. (They're like miniature kiwi fruit that doesn't have to be peeled. I just cut them in half.) In fig season fresh Missions, really ripe, can be scooped out and used for filling too.

You can probably find things to do with the canned mango slices that are showing up in supermarkets nowadays, can't you? Maybe with a pineapple-juice glaze and some coconut dusting the top?

mmmmmmmm, PIE!

hungrily,
Bright
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Dec-22-08 07:08 PM
Response to Reply #37
39. Good idea! Either that or
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