tag:blogger.com,1999:blog-7189165.post6629973458886929966..comments2024-03-25T09:59:02.715-07:00Comments on Eat The Blog: Run-Up to Thanksgiving Recipe Post-Pie EditionGoodyhttp://www.blogger.com/profile/17383404429461423998noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7189165.post-34425487676845332202015-11-10T08:07:13.866-08:002015-11-10T08:07:13.866-08:00Ah, so a pot pie is a large pie? I've always w...Ah, so a pot pie is a large pie? I've always wondered where the 'pot' bit comes in, and assumed it was like a pub pie, which is often pie filling in a dish with a pastry top. (Being a carb-lover, I like my pies to have proper pastry bottoms.)Mimhttps://www.blogger.com/profile/01578612522819952936noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-19430836147064298752015-11-10T08:02:39.719-08:002015-11-10T08:02:39.719-08:00@Propagatrix
I've heard there's a bit of ...@Propagatrix<br /><br />I've heard there's a bit of a learning curve with dentures (not that it ever stopped my dad who would pull them out at the table...I'm sure your husband wouldn't do that). If we had someone called, "Lois the Pie Queen" in our neighbourhood, I'd weigh 500 lbs. But I'd be happy!Goodyhttps://www.blogger.com/profile/17383404429461423998noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-15606157701357735602015-11-10T06:42:29.830-08:002015-11-10T06:42:29.830-08:00I've traditionally made pecan pie (from a love...I've traditionally made pecan pie (from a lovely recipe by the Houston Chronicle's former food editor), but will have to make something softer this year because my husband's still getting used to his new-ish dentures. I may just order dessert from Lois the Pie Queen, an Oakland soul-food mainstay that's a block from my house. Their sweet potato pie is killer.Propagatrixhttps://www.blogger.com/profile/07450679576020462553noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-49847402977799774522015-11-10T05:02:55.986-08:002015-11-10T05:02:55.986-08:00@Mim
We do meat pies, but they are more often in b...@Mim<br />We do meat pies, but they are more often in bread dough casings than pastry-a cabbage/mince one called a Runza is popular in the Midwest. Large pies like a "pot pie" with vegetables and sauce are in pastry, but you're right about not too many individual meat pies/pasties. <br /><br />The shoo-fly is rumoured to have the name because you have to "shoo" flies away from it or they will become stuck in the molasses filling. <br /><br />@Beth<br />We did indeed have a large mulberry growing next to the fence that divided the backyard from the watseland of unused farm equipment. I never did make jelly from them (they're so small it is hardly worth the bother picking them)leaving them instead for the birds, who would strip the it clean.Goodyhttps://www.blogger.com/profile/17383404429461423998noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-4752068331041396052015-11-10T04:46:58.063-08:002015-11-10T04:46:58.063-08:00Yum! The Gourmet sweet potato pie is unfallible -...Yum! The Gourmet sweet potato pie is unfallible -- unless a guest brought by a friend mumbles, "...this pumpkin pie is a little off." I was too much of a lady to bop him. I had the ancestral fish server in my hand, and nobody spotted it as such. Have no idea who snagged the pie slice. Haven't seen it at any gatherings, so perhaps it simply slipped away in the thrift shop bag when the family "silver" was redistributed. (I did score a sterling butter knife in the $1 bin at Goodwill.)<br /><br />The Ohio Amish lemon pie is interesting, as is the cranberry-apple. My Teutonic taste-buds wake up at any mix of sweet and tart! Alas for the grape pie proposal: no honest-to-Abe concord/fox grape puree was on offer at the local church sales this year. Did find persimmon puree, however, so one can't complain too loudly. And then there was the lady purveying "fence fruit jelly" -- from the shrubs along her back fence. Ever tasted mulberries?<br /><br />Beth Waltzhttps://www.blogger.com/profile/02720634636307254576noreply@blogger.comtag:blogger.com,1999:blog-7189165.post-80033119351704398592015-11-10T01:17:05.364-08:002015-11-10T01:17:05.364-08:00I tried making pumpkin pie once but it really wan&...I tried making pumpkin pie once but it really wan't our sort of thing. That maple pie looks splendid, though... Is it true that americans don't make many meat pies? When I bake a pie, nine times out of ten it'll be a meat one for tea.<br /><br />For some reason, I always assumed shoofly pie would contain raisins or currants. Perhaps it's because garibaldi biscuits are nicknamed 'fly graveyards' (nice!) and so I assume any baked good with 'fly' in the name contains dried fruit.Mimhttps://www.blogger.com/profile/01578612522819952936noreply@blogger.com