Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [pie]

Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky pastry crust surrounding a filling. They vary greatly in size.

Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky crust surrounding a filling. They vary greatly in size.

231 questions
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Apple pie: peel or not?

Is it okay to leave the skin on the apples when making an apple pie? I'd like to leave them on, but I wonder if there will be chewy strings of peel or if they will cook tender.
John Dyer
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Is cheesecake a cake or a pie?

Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
Paul Biggar
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Substituting black beans for ground beef in a meat pie

My wife has recently decided not to eat meat, so we have been substituting black beans for ground beef in some of our favorite dishes. This has worked fine so far, but I am not sure about making this substitution in cheeseburger pie. The recipe…
Plutoro
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4 answers

What is seeping out of my key lime pie?

For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio of light brown sugar. The key lime juice was freshly…
stephennmcdonald
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I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?

Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy mess. What can we add to get the pie to hold its…
Jake Nixon
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14
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6 answers

Can I re-use rice if it has been used for blind baking?

I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?
lomaxx
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Is there a way to prevent my Fruit Pie from getting runny?

Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets too "runny"?
AttilaNYC
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Is there an alternative to cornstarch when used to thicken a pie filling

I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was eating the pies. I would just use less of it but I…
Kyra
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Can I use any sort of pumpkin for pumpkin pie?

When I'm making a pumpkin pie, does it matter what sort of pumpkin I use? Are the specific varieties that are more suited to pies or can I just use any pumpkin?
lomaxx
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How can I keep meringue pie-topping from falling?

Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard. Unfortunately, mine haven't been turning out that way. They bake…
Shog9
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Why do they put the jelly-like substance in pork pies?

I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the cooking/manufacturing process? Why is it there, and is it…
kinofrost
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What role does salt play in pumpkin pie?

My pie filling texture didn't seem right but I don't know what went wrong. The flavor was good, but the texture was a little off, but I don't even know how to explain the difference. But I later realized I forgot the salt. It's the only thing I can…
Rhonda Bland
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How can I make my pumpkin pie thicker?

My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, mace and cinnamon. There's quite a bit of liquid in…
Ward - Trying Codidact
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How can I safely re-heat a chicken pie without burning the crust?

Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there are two servings (so today's and tomorrow's worth) left. Last time I tried to re-heat a…
James
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What is the effect of adding eggs to a pastry dough?

As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough usually adds butter in order both to reduce the amount of gluten formed and also to…
CarrKnight
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