What is ur favorite type of pie?

Question

why is it?
give me a recipe!!!
mines chicken pot pie...or apple pie........whats mince meat?

Answer 1

Crunchy Carmel Apple Pie
Ingredients:
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples, Delicious and Fuji apples.
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
Ingredients for the Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Directions for the Crumb Topping:
Directions for Crumb Topping:
1. Stir together brown sugar,flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Directions for the Pie:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature.
***Tested and approved. Delicious!!

Answer 2

I Like Sweet Pie,Apple Pie,Lemon Pie,And Chicken Pot Pie

Answer 3

Chocolate Chip Pie!

Needs a tall, cold glass of milk!


Ingredients
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) butter, softened
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*

PREHEAT oven to 325°F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

Answer 4

mince meat is mad with real meat !! but its a sweet,,its one of those things dont knock it till you try it and you will either love or hate it ,,,
my favorite is french silk pie
French Silk Pie
From Le Mouton Noir, Saratoga California, 1987. We believe the Pastry Chef at the time was Jan Phillippi. This recipe came from this restaurant back in the days when it was still owned and operated by Don Durante and his wife Marcia. This recipe is as memorable as the early days of this spectacular local restaurant.
Serves 12

I N G R E D I E N T S
1 pound Belgium Chocolate (dark, semi-sweet)
4 eggs
1 pound 7 ounces sweet butter (softened)
1 1/3 cup powdered sugar
1/4 cup toasted pecans (chopped)
1 cup heavy cream
1 teaspoon vanilla
1 baked graham cracker crust (recipe follows)

I N S T R U C T I O N S
Melt the chocolate with cream slowly in a double boiler. Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated. Add eggs, whip again till just incorporated. Add chocolate mixture after chocolate is melted and still warm, stir by hand until smooth and the butter is completely melted. Then add vanilla and pecans, stir to incorporate and pour into a 10" springform pan lined with a graham cracker crust. Chill at least 6 hours or over night. Remove at least 2 hours before serving and serve at room temperature. This pie may be made 4 -5 days ahead but should be kept refrigerated.

Graham Cracker Crust
Makes one 10" crust

2-3 cups crushed graham crackers
4-6 ounces melted butter

Mix crumbs and butter together, press into a 10" springform pan and bake for 10 minutes in a 350 degree oven.


mince pie
Ingredients
Amount Ingredient Preparation
2 pounds meat cooked*
1 pound suet beef, chopped
2 pounds apples cored, peeled, chopped
1 pound raisins, seedless
1 pound currants
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon nutmeg
1 tablespoon black pepper
1 quart apple cider
2 cups red wine sweet
1 x brandy to taste
1 x wine to taste

Directions
*Meat should be beef tongue, venison, or some cut which will maintain its texture during fermentation.

Combine all ingredients in a clean stoneware crock.

Add enough wine and brandy to taste, completely covering the chopped ingredients.

Weight down ingredients with a heavy plate topped with a sealed quart jar full of water to keep ingredients submerged in the liquid.

Cover with cheesecloth and tie loosely; add stoneware cover if available.

Store in a cool place for six to eight weeks or longer.

Check from time to time.

If liquid level falls, add more wine, cider, and brandy.

Use this mincemeat in any pie shell.

Cover with a lattice top and crimp the edge.

Brush crust with beaten egg white for a golden blaze.

Bake at 425 F. for 15 minutes and then at 375 F. for another half hour, or until crust is golden and filling is simmering throughout.

Answer 5

Key Lime Pie. Tart, sweet it is so good.
You ask "What is Mince meat?" It is the most awful thing ever thought up by any cook. But then I hate raisins and it is full of them.

Answer 6

http://food.yahoo.com/search?tp=recipe&p=pie

Answer 7

pecan pie

Answer 8

I jump in at 6 answers.
YES to all

Answer 9

pecan ... well at least until i saw them make it, might as well open a bottle of corn syrup and take a few swigs

Answer 10

mine is pumpkin--yum..i like the texture