Bake Pie
“Gramma, will you make us a punkin pie ?” was the request from my grandchildren one cold Winter day. I’ve always loved making pies for some reason. It’s probably the challenge that has drawn me to making pies instead of cakes. I’ve never been one to take the easy way out, however, there are a few tricks I’ve learned along the way that have actually made pie-making less challenging, and sometimes that’s a good thing.
Pumpkin pie is the least challenging pie, unless of course you have the insane desire to cook and peel a pumpkin first. I did that once . . .you notice I said ONCE ! What a pain in the . . . well never mind, a very quick decision was made not to do THAT again since I could tell no difference in the taste from that of the canned pumpkin. I must say that I find pumpkin pie totally irresistable, especially with a big dollop of whipped cream on top. (I’m trying very hard not to drool.)
Some of the best pies I’ve ever tasted were made from home-canned fruit. I prefer to serve each slice warmed in the microwave for 20-25 seconds and eaten plain or ala mode, (with ice cream on top).
Some people leave all or part of the piecrust on their plate. I never gave much thought to the crust until I tasted a pie made by a caregiver I know. That was the best piecrust I had ever tasted. It left me wanting more . . .of the crust! Unbelievable ! That had never happened to me, so of course, I had to ask what her secret was. She told me to never ever put salt in the pie crust and to always use cold ingredients before making the crust. I couldn’t wait to try it out and voila, it worked ! If you’ve been unsuccessful with your piecrusts, give it a try. You’ll be glad you did.
Mmmmmmmm . . . just like Grandma used to make. Available but not shown: Apricot Pineapple, Black Raspberry, Boysenberry, Gooseberry, Peach, Pineapple and Raisin Pie and Cobbler fillings. See Sugar-Free Pie Fillings on a separate page.)
