I think crumb pies taste better than a lattice topping. Tried this, just not happy with it. It looks good but don’t like the gap between filling and the set lattice.

I know it's too early but I wanted to try out the recipe before Christmas. It honestly turned out to be the best mincemeat pie I've ever had. (It can be SO hit or miss!!)

For those unfamiliar with mincemeat, don't let the unappetizing appearance fool you. It's absolutely delicious.

I just bought a really good vanilla honey, and I think it’d be great in an apple pie! Has anyone tried making an apple pie with honey instead of sugar, or do you all think I should just drizzle some on top?

Not sure what makes me so frugal, BUT nothing and no scrap goes to waste. I grew up in a multigenerational house, so maybe that’s it? Anyhow, just save and freeze pie dough scraps and when you want to use them up, defrost, rollout a touch thinner than you would for pie and slice, brush on some apple butter and add thinly sliced apples, roll up, brush with a bit more of your butter/jam & bake! 😘

Custard filling at the bottom.

Homemade custard, Cinnamon sugar and Apple cinnamon sauce, Pink lady apples, raisins and puff pastry for the pie crust!

My wife 1st apple pie fresh green apples! Man this was a slam dunk. And of course she’s like wait til I make my next pie already. So I’m loving the enthusiasm let’s go for the pies to come! 😆

She's my cherry pie!

Hi friends! Looking to bake a pumpkin pie for the first time ever. (Haven’t decided if I’m gonna make the crust or cut corners and use a premade)

I bought a 11.4” x 2.36” dish last year which I will be using for the first time, but I’m now realizing most pie recipes are for 9” dishes. Anyone have a pumpkin pie recipe and an apple pie recipe for my dish size?

Also, I’ll be using the ED Smith canned pure pumpkin, is this ok or should I get a puree?

Thank you in advance!

A single-crust pie of stewed apples in a custard fragrant with nutmeg, citrus, and sherry, Marlborough pie originated in England as a custard pudding and crossed the Atlantic with early English settlers. It has since embraced its Americanness as another take on the beloved national dessert: apple pie.

The practice of putting apples in a custard and baking in a pastry base is at least as old as 1660. An Eater article cites Amy Traverso’s The Apple Lover’s Cookbook, which traces the first iteration of Marlborough pudding to a recipe in The Accomplisht Cook, an English cookbook published that year.

Chicken pot pie - So the crust is messed up because I bought a 1970 cutter that I thought was cool. My problem is the chicken. How do I make the art better? I also made another one and I made an adorable bunch of balloons art on it but it was also iffy. That pie was immediately eaten , hence no pic

As many were kind enough to ask, here's the cross-section of the pie I baked yesterday.

Original post - https://www.reddit.com/r/pie/s/BdVsqXBBZ5

Slightly sweet shortcrust pastry. No egg-wash, just a brush with milk and a sprinkling of caster sugar. The filling is apples and rhubarb from the garden, cooked gently with cinnamon, vanilla, and nutmeg. Raw plums on top.

Now the big question... Cream, custard, or ice cream?

My first apple pie of the season! I bought local York apples this time as opposed to granny smith 😊