I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before p
This easy pie crust recipe from cooks.com calls for flour, oil, salt and milk. When you make this crust can you substitute the oil for eggs or something like th
So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this d
The base recipe for my spinach pie (rough recipe I don't have a book) is 500g spinach 250g Feta cheese 250g Cheddar cheese 1 bunch of spring onions 1.5 - 3 eg
What's the difference between a custard pie and a custard tart? I looked at "Pie" vs "Tart"?, but it doesn't really answer my question as a custard pie does not
This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fr
I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving
I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook,
The recipe calls for evaporated milk, but I only have sweetened condensed. Can I use it instead?
I have a store-bought frozen pie crust but no directions. Do I need to do anything to the crust (pre-bake?) to use it for a pumpkin pie?
My pecan pie used to be firm years ago. Now going by the same recipe it's always runny. This time I added an extra egg, stirred it less and with a wood spoon
Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there
I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.
I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the
When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove wit
When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "
Why is cutting in butter the right way to make pastry dough?
I need cream of tartar to make a special apple pie,but I have none can you tell me the correct substitute I need a proper answer The pie is ca
All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to
I'm making mini cream pies, in custard cups, and I just need to know how much cream to make to fill them all.