/ck/ - Food & Cooking

I like regular apple pie. Not the American one with all the spices and stuff. Just regular. Apples. Sugar. A bit of powdered pectin. Butter. Pie crust. That's it.

>>4961052
Any preferences on which types of apples to use in terms of sweet or tart? I don't have extensive experience in pie making as I've only made a few and I've sometimes seen both done.

I had a peace sour cream pie once and jizzed a little in my pants.

>>4961069
Northern Spy are by by far the best apples for pie

once i watched bob bloomer make a crust from scratch using bacon fat instead of butter

and he flambayed the apples in brandy (i believe) before putting them in the pie with all the regular pie stuff.

also my favorite pie in the world is just a classic apple with a crumble top (butter, brown sugar, pretty easy) my dad always makes it for us for holiday dessert. god tier. good luck

>>4961069
Mele renette or granny smiths. Renetta apples are my favourite for cooking but aren't common in much of the world. Granny smiths are available year round and everywhere that cooks apples, so it's more commonly used.
There's another fruit that looks like a deformed apple but I don't think it's an apple at all (it can't be eaten raw, for example, because it tastes like shit) called mele cotogne ('mele' just means 'apples'). They're also used in pie, but they have a different taste. Weirdly, Spaniards call peaches 'melocoton.' No idea why.

coconut creme pie is forever the shit

>>4961099
Awww fuck I forgot about coconut cream pie

Thanks for the advice so far, I take it people generally like apple-themed pies from your responses, so i'll definitely take some of these recipes and ideas to heart.

Apple crumble.

Apple is the most generic.
I'm not saying apple pies aren't good, but it doesn't get more common than that. And you will find that out when you go to this contest.
That said, there are variations of apple that are amazing, but there a million other pies that are god tier too. You need to figure out whether you want a fruit pie, a cream pie, or a custard pie, (also, they can be sweet or savory or a combination of both) & then ask us.

Howsabout peanut butter pie?
Crush up 250g/half pound of animal crackers, graham crackers or digestives and mix with 100g/1 stick of melted butter then press into a springform.

Whip together 1 cup each PB, sweetened condensed milk and cream cheese.

Pour PB mixture into crumb shell and chill in the fridge.

There you go. I don't know why this isn't more popular.

>>4961088

I use a 50/50 mix of lard and butter and my pie crusts are always raved over.

pic is what's left of a milk pie I made yesterday

>>4961156
>raved over
>still half left

Sure pleb

>>4961049

Make a mincemeat pie. No one ever makes them anymore, and they're fucking delicious.

>>4961156
I hate t agree with >>4961190, but he's right. If people aren't sneaking into the kitchen in the middle of the night to eat the leftover pie, it's not "raved over". I've made pies that didn't make it through the meal, much less have leftovers. Pies are special, and should be treated with reverence.

>>4961236
Agreed. I'm making mincemeat for Thanksgivng. It's delicious.

>>4961190
There's only 2 of us in the house, and the old lady took a quarter of it to co workers. Im sorry im not a fatass like yourself who shoves whole pies in their pork trap

>>4961251
Your obviously not Pennsylvania dutch, I make 3 or 4 pies a week this time of year, usually on request of friends,neighbors,coworkers, so it's not all that special to have a pie around the house.

>>4961296
>implying Pennsylvania Dutch is anything to be boastful of.

>>4961308

I is what I is, and I take my pies very seriously

>tfw every year my family orders shitty pies from my nephews school, and I never get to show off my pie baking prowess

My favorite pie is lilikoi chiffon, by far. Lilikoi is passionfruit btw. So fucking tasty, if you ever get the chance to try it please do.

>>4961283
there's your problem, the only people around to eat your pie is your boyfriend and some old ass lady.

>>4961316
You're non-secular ass doesn't have a monopoly on great pie.

>>4961432
DO WANT

>>4961795
If it wasn't for the Pennsylvania dutch, this thread wouldn't even exist. My people invented the pie as we know it today

>>4962289
You can fuck right off with your lying folklore.
>implying because of your background you can make good pies.
Nope.

>>4962299
Awwwww......somebody's mommy never taught them how to make a pie. Do you need a hug? Come here, it'll be okay.

>>4962421
Bitch, you're speaking to a fully trained pastry chef. You best check your privilege.

>>4961049

How about a caramel-apple-walnut pie?
It's got all the home goodness of apple pie with the wonderful twist of caramel and walnut.

Strawberry Rhubarb is my vote.

>>4962425

And I'm an astronaut, zoom zoom zoom!!!

pic related

>>4962476
>implying I care what a stranger thinks.

I do think though, that your pies are shit.

>>4962497

C'mon, don't be like that!! Here have a dutch apple and sit down for a spell. Would you like some coffee, or maybe a glass of milk??

Peach sour cream is stupidly simple, and ends up kinda like a cheesecake. It blows people's minds when in reality it's pretty simple.

I'm making a pumpkin chiffon with salted bourbon caramel. It sounds complicated, but it's pretty easy. Pretty much folding pumpkin pie in with whipped cream to lighten it up, ribboning in caramel thinned with bourbon and butter. No idea if it'll be good or even work well, I kinda just thought of it the other day.

>>4962517
>implying that's a dutch apple pie
>thinking you're a dutchman making dutch things while you're just an amerifat

Stop it.

Also pic related, a REAL dutch apple pie.

>>4962517
Pleb tier

>>4962558
Jesus....it's the name of the type of pie, ok ok we will call it an apple crumb pie. Is it that time of the month for everybody in this thread???

>>4962578
>being a faggot
>people call you out for it
>"Everyone else is the problem in this thread, it's surely not me!"

>>4962578
Look, I'm sure your pies taste good, but you bragging about your self-prclaimed "pie expertise" on here isn't going to win you any friends or fans.

>>4962585
It's a pie thread, and I'm posting things relative to the topic? How is getting butthurt about me calling a dutch apple pie, a dutch apple pie doing anything constructive? Or claiming to be a pastry chef whilst not putting up a damn pic of something that you made? At least I can show the results of my efforts and try to be helpful.

>>4962596
Oooooh, don't start with me, buddy. Just because I don't have a whole file at the ready on this computer doesn't mean I can't out bake you any day of the week. There's not a single pastry pie, cake, or bread I can't bake. And just FYI, bragging about yourself and shows some pics of mediocre looking pies isn't "being helpful".

>>4962603
>>4962596
How about we just say that both of you are tremendous faggots and call it a day shall we?

>>4962603
Ohh it's on!!! I'll meet you in the parking lot after school!!!

>>4962615
Awww...shucks, this is the most fun I've had in a long time.

>>4962624
Don't bother attempting sarcasm, you're the one that started the shitposting shit fest, dude. That's squarely on you own shoulders. Why don't you go shove that pie straight up your ass.

I made a pear and cranberry gallete last year for thanksgiving last year. it was going to be just pear but I was also making cranberry sauce and thought it would keep the pears sweetness in check. I made two and both were done by the end of the night.

>>4962687
Yeah yeah, I pied your mom last night, she had my meringue all over her face till we were done

soooo about those pies,

Buttermilk Pie

Ingredients

* 1/2 cup butter or margarine, melted
* 1 1/2 cups sugar
* 3 tablespoons flour
* 3 eggs, beaten
* 1 pinch salt
* 1 teaspoon vanilla
* 1 cup buttermilk
* 1 deep dish pie shell (either your own recipe or storebought)

Directions

1. Preheat oven to 400°F.
2. Beat the butter and sugar together until light.
3. Add the eggs and beat.
4.Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
5. Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
6. Pie should turn a nice golden brown and a knife inserted should come out clean.

>someone posts helpful advice
>NO UR RONG FAGIT
>original poster insults them
>Well excuse me fine sir but we are fare too mature for insults here, go back to /b/eeeee with your shitposting

/ck/ in a nutshell

>>4965013
Dude, that's 4chan in a nutshell, not just /ck/.

Lemon cream pie. The lightness of the pie is -great- after the heaviness of a holiday meal.

It's a holiday tradition in my family since forever. In fact, one year, grandma made pumpkin pie instead, because that's what pretty much the rest of the world usually has, and she pretty much had a riot on her hands.

The recipe I have dates back to the 1920s, but a cursory internet search reveals that it seems to be a standard recipe. There is also a family recipe for pie crust, but it really sucks, so whenever I make these pies I use store bought pie crusts.

Advantages of this recipe: It is strictly stovetop, no baking required, so if you don't have an oven, win. Disadvantages: The filling requires constant stirring, and by that I mean literally standing in front of the stove for the entire duration of the cooking process, stirring slowly. (I generally read a book with my free hand while I do this.)

Makes 1 pie:

1 1/2 cup sugar
1 cup hot water
1 or 2 lemons "depending on size", rind and juice Note: this works out to about 1 1/2 ordinary modern lemons. You want about half a cup of juice. Also scrape some zest off the peels and set aside.
1 tbs butter
1/4 cup cornstarch +1 1 tbs
1/2 cup cold water
2 egg yolks
Pie crust. If using store bought crusts, either shortbread or graham cracker work fine.
Actual whipping cream, of the kind sold in little cardboard milk boxes. You really, really want this kind, because it's not sweet, and the cold creaminess is the perfect counterpoint to the sweet tanginess of the lemon filling.

Combine: 1/4 cup cornstarch plus 1 additional tablespoon, 1/2 cup cold water, 2 egg yolks

Put sugar and 1 cup hot water in pan; add combination from above. Cook until thick and shiny, stirring nonstop. It thickens suddenly. Cool slightly, then add lemon juice, rind, and butter. Pour into pie shell and cool by sticking it in the refrigerator. Do not make this pie any further ahead than the day before!

Just before serving, cover with whip cream.

>>4965049
I need to clarify this. You don't use the actual lemon rind; I copy-pasted this recipe from where I'd emailed it to someone who already knows how to make it, and by 'rind' I meant 'zest.' So what you do is juice the lemons, then scratch a good amount of zest off the rind. This is really tedious, to be honest, and if you don't have a tool you can do this with, the zest can be omitted completely and the pie will still taste fantastic.

>>4961087
What sort of texture would that have?

>>4962454
Best pie.