@bclintonk – you ought to write a book !!! I just printed out your latest post and stuck it into my own pie cookbook.
This is one of my favorite threads EVER. My mouth drools every time I read it!
@katliamom,
LOL. Maybe when I’m retired I will write a book. But for now, those nearest and dearest to me just want me to use my free time to make pies.
I don’t blame them!
I typically make a tomato pie in September. My recipe is similar to this one but this one looks a step up. Also some good baking tips with this recipe.
http://www.thekitchn.com/how-to-make-southern-tomato-pie-247330
I want to try to make individual pie pops with these recipes.
Move over cupcakes and donuts. It’s pie’s turn.
Woo-hoo! I’m on trend! I went to one of these new pie places the other day… and decided mine were better 
Old-fashioned diners and places like Marie Callender and Sharis had pie slices displays…
Our Costco sells individual mini-pie making kits… 
The cupcake places will quickly regroup to this stuff if pie takes over.
I love seeing any new posts on this thread…bring on the pie over cupcakes any day! We go to a fabulous pie place in Columbus that has both savory and dessert pies - they change up their selection for seasonal fruits and vegetables - it is a MUST-DO stop when we are in the area!
I’m not a pie maker but I’m considering attempting to bake a pie for Thanksgiving or for the weekend after. I learned this weekend that my S doesn’t like Apple or pumpkin pie. (You would have thought I would know that). He said he loves a berry pie. My H chimes in that he also didn’t like pumpkin or Apple pie and also liked berry pie. We will have multiple desserts at Thanksgiving but I might add a berry pie if I have time.
Suggestions of recipes? Tips? I see from an online search that you can use different thickening agents. Also frozen or fresh berries. Fresh will probably cost a fortune.
I have had success with both frozen and fresh, but it depends on the berry. Blueberries, frozen is fine, just let them thaw first. For strawberry pie, fresh it best.
I am making an “apricot berry berry berry pie” which contains dried diced apricots, blackberry, raspberry, blueberry, and a lot of cane sugar Most berry pies end up flat, but with the dried apricots, we are able to get a nice mountain height.
Does anybody have a recipe for crumb topping? Apparently the preference is for Dutch Apple pie with a crumb topping rather than a traditional 2 crust pie.
We love this berry pie so much that I make two. Frozen blueberries and blackberries are cooked into a thickened filling.
https://www.epicurious.com/recipes/member/views/berry-berry-pie-with-oatmeal-streusel-51156711
@C3Baker Do you want oats and/or nuts in your crumb topping? There are several types of crumb toppings.
@doschicos Definitely no nuts. Not sure about oats? I normally do a traditional 2 crust pie, so am just not sure what a good crumb topping would be. Thanks.
I just made a gluten free pumpkin pie that the gluten free people really liked. I used red mill gluten free pie crust flour. and libby’s pumpkin. Crust is different texture but tasty!
My daughter just asked me to make a lemon chess pie, something I have never seen. Has anyone made one before?
I love all sorts of pies but miss living near where tart cherries grow. They are impossible to find and I don’t want to use canned cherry pie filling.
Last year, I was lucky to have a wedding in MD in early July. I searched around and found a farmstand where you could order a whole flat of Montmorency cherries from nearby in PA and I picked some up while I was there. I brought ziploc bags and my little cherry pitter and had lots of work to do before we headed home. I still have some in the freezer. But I don’t want to use them up until I know I can get more!
Please start using the berries! They lose their flavor if they sit in the freezer for too long.
My crumb topping is boring and basic but it tastes good - 1/2 cup unsalted butter softened, 1 cup flour, 2/3 cup brown sugar, 1 tbsp granulated sugar. With your fingers or a pastry blender, mix the butter, flour and brown sugar together until a crumb forms. Top the pie, sprinkle with the granulated sugar.