This is a bit off topic, but did anyone see the video where they make frosting with only sweet potatoes and chocolate? I’m trying to decide if I want to even try it or it’s just another internet punking.
I love pies! I’m not big on sweets like cakes or doughnuts but give me a good piece of fruit pie and I’m a happy camper. I am picky though. I found this recipe for an apple pie several years ago and I love to make it. Check out the technique for making it, and you’ll see how it’s different - http://allrecipes.com/recipe/12377/grandma-oples-apple-pie/ I always add cinnamon and nutmeg. For a regional pie, my area is all about shoo fly pie. I’m not a big fan but have my husbands Grandmothers recipe. For the crust, I use Trader Joes. They have great pie crusts but you must let them thoroughly defrost and then roll them. Unlike Pillsbury’s, they will crumble if you don’t roll first.
Grandma Smith’s shoo fly pie – makes 2 pies
Ingredients
2 pie crusts
Gooey stuff:
2 cups light brown sugar
2 eggs, lightly beaten
1 cup barrel molasses or Kings Syrup (no baking molasses)
2 cups water
1 teaspoon baking soda
Crumbs
3 cups all purpose flour
½ cup butter (original recipe calls for Crisco)
1 cup light brown sugar
Pinch of salt
1 teaspoon of baking soda
Recipe
Mix gooey ingredients together well and chill in refrigerator for an hour or so. Preheat oven to 375. Mix crumbs in another bowl and set aside. After wet ingredients are chilled, pour half into each unbaked pie shell. Add crumbs to the top of each pie by the handful, squeezing each handful before sprinkling on top. Bake at 350 for 35 – 45 minutes. Use aluminum foil or pie pan crust guard to prevent the crust browning too much.
I am stunned that no one has mentioned peanut butter pie with a graham cracker crust. Also, chess pie which is boring in terms of ingredients, but a delicious texture and flavor.
A little story. In hs, we drove to FL and were so overwhelmed by the endless Stuckey’s signs advertising gooey pecan pie. After that, my brother and I wouldn’t go near the stuff for decades. Imagine my surprise, a few years ago, when I did try it and it was delish.
@MotherOfDragons let us know about that frosting… and, what on earth happened to your avatar? All I see are the jail bars!
UPDATE: Utterly inspired by you all, I’ve declared this will be The Summer of Pie.
I got The Four and Twenty Blackbirds Pie Book (thanks @arctostaphylos !) from the library and today am making my first pie from it – nectarine raspberry with an all-butter crust. I’ve already learned a couple of tricks (a bit of cold vinegar water for the crust; a dash of bitters for the filling) and can’t wait to try it.
Next up – chocolate pie from the recipes on this thread.
Have I mentioned I have the tendency to gain weight in the summer?
Can’t wait to here your reports back, @katliamom. That nectarine/raspberry pie sounds awesome.
I made fudge pie for our Fathers Day dessert. Served it warm with vanilla ice cream – delicious!
Sounds great! Next on my list from the Four and Twenty Blackbirds book is the peach paprika pie. We’ve been getting lots of peaches in our fruit CSA box, but it is over 100 degrees all week this week and I’m not really inclined to use the oven, so it might have to wait until it cools down this weekend…to 99 degrees.
Speaking of that book, the pie shop that the book comes from is a fun place to go if you are in Brooklyn. They have a main shop as well as a little shop in the Brooklyn Public Library.
@patsmom, if it’s a particularly good recipe for that fudge pie, could you share it, pretty please?
@katliamom, my recipe is basically the same as SplashMom’s recipe in post # 12 on page 1 of this thread.
The only difference in my recipe is that it calls for a partially baked pie crust. I used a refrigerated crust (but I could have used a frozen one, too) that I baked for 10 minutes, then poured in the filling and baked it for the recommended time.
Oh, and my recipe called for melted butter instead of the softened butter that’s in SplashMom’s recipe. It probably doesn’t make any difference since the quantity is the same. And i did use the chopped pecans.
Thank you!! @patsmom
I did the twoberrie (blueberry raspberry) pie for Father’s Day…My first crust of the new season and all came out great. i do a basic shortening and butter crust in the food processor but I add a 1/2 tsp of cinnamon to the crust. It gives a little extra to the pies.
I’ll make tourtiere, @doschicos, but I found a Canadian recipe using ground chicken, a little healthier.
Sacrilege!
I don’t think pie, especially tourtiere, and healthy need to be mentioned in the same sentence. 
Here’s a savory one: enchilada pie
Fun article:
https://www.nytimes.com/2017/07/17/dining/national-pie-championships-baking-doctors.html?
I saw that, @doschicos! These guys are like the Olympians of pie making. To try their recipe would be very, very intimidating. And BTW, I will never attempt that checkerboard top. Life’s too short…
That’s an adorable story. I loved how pie names are important, so they started making up relatives “Aunt Pam’s ___ Pie”. LOL. The checkerboard pie is stunning and it looks like it tastes good too if you like that sort of pie.
They need to go on “The Great British Bakeoff” Great story. I hope they open up a bake shop.