BTW, no offense to Pennsylvanian FReepers...but I can't do the shoofly pie. My dad loved molasses more than just about anything, and had it with breakfast almost every day, but I never developed a taste for it. Unless you count it in the form of rum, that is. :-)
A very odd pie, but quite delicious, is a cantaloupe custard. Oddly enough, the cantaloupe flavor contrasts the sweetness, sort of like putting a little vinegar in brownies, and makes the custard taste much, much better. It is an easy pie to overindulge.
Alternatively, a mango custard pie.
It’s important to distinguish between a Key Lime pie and a sweet lime pie. Key Limes are about the size of golf balls, tart and rather bitter, which is a shock if you are expecting a sweet lime pie, which is like a lemon pie in character.
For some excitement, try a simple Mandarin Orange Pie:
1 pt. sour cream
1/3 c. sugar
1 can mandarin orange segments, drained and blotted on paper towel
1 graham pie crust
Bake in a 350 oven for 15 minutes, then cool and chill.
And don’t forget the Meringue! Back in the 1960s, a pie without meringue just wasn’t a pie.
My favorite is an Italian apple pie that my mom and I make.
The crust is made with butter and it tastes like shortbread. When I have fresh fruit in the summer time I like to mix apples, pears and strawberries together when I make it. They both taste heavenly..
I also like french silk pie on occasion.
During the Summer, I make blueberry and peach pie. During the Fall, I make apple and pumpkin. I use fresh fruit and minute Tapioca. I don’t like the canned filling much. Tart cherries make wonderful pies... they are unfortunately hard to find where I live.
The cherries never survived the trip from Traverse City back to Detroit. We ate ‘em all on the way home.
If stranded on a desert island, I’d pray for this holy trinity:
1. Cherry pie
2. Pecan pie
3. Coconut pie
And still can’t tell which one is my number favorite. I just love
‘em all!!!
No recipes?
bump the pies