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Oct 4, 2008 07:31 PM

What's your favorite pie?

I watched "Waitress" last evening...Now all I can think about is pie. I'm not sure I can pick just one as a favorite...Apple, Key Lime, Pecan, Blueberry, Chess...I love pie.

What's your favorite?

PS: Please include recipes.

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  1. Cherry. Lattice top is best. The rest are all second, third and fourth places for me.

    1. Fresh peach or fresh cherry, no other cooked fruit pies. Chocolate or vanilla cream pies are great, no coconut anything, pecan pie is only good for the pecans on the top. Just my preferences ;-)

      1. Shoo-fly pie.

        1 9 or 10 inch unbaked pie shell. Just a normal flaky pie shell recipe will do.

        2 cups flour
        3/4 cup dark brown sugar
        1/2 cup softened butter
        1/4 teaspoon cinnamon
        1/4 teaspoon nutmeg

        1 large beaten egg
        1 cup molasses (dark preferred) *-don't confuse maple syrup or corn syrup with real molasses!
        1/2 teaspoon salt
        1 teaspoon vanilla extract (optional)
        1 cup boiling water
        1 teaspoon baking soda dissolved in the cup of boiling water

        Mix ingredients for crumbs thoroughly, should look like coarse crumb. Set about 1/2 cup aside.

        Mix molasses, egg, salt and vanilla. Dissolve the baking soda in the boiling water (it'll fizz a bit), then add that to the molasses mixture and stir.

        Pour the syrup into the pie shell. Pour the crumbs on top of the syrup (try to distribute them evenly, I suggest spreading half, waiting a minute to see what soaks through, then the other half). Bake at 425 for about 10 minutes, then lower the heat to 350, sprinkle the 1/2 half cup of crumbs you set aside previously on the pie (careful if you move the pie, it's very liquid still and may 'slosh'), bake for another 30-40 minutes (until firm).

        Let cool completely.

        If done right, most of the liquid will have soaked 'up' into the crumbs, but there will be a layer of just molasses on the bottom. This is known as a 'wet bottom' pie. If you mix (lightly) the crumbs and syrup before putting them in the pie, you'll get a 'dry bottom' shoo-fly pie. Obviously, I prefer wet bottom. Yes, I understand Dutchified English. :-)

        4 Replies
        1. re: ThreeGigs

          can you or someone give a description of what this pie tastes like... i look at the ingredients, and wonder if it's something like the gooey taste of gingerbread without the ginger... i know that sounds odd...

          1. re: Emme

            Think of coffee cake with molasses.

            1. re: ipsedixit

              Yeah, that's about right. Like crumb cake, although the molasses texture comes out like jelly if you make the wet bottom version. You *must* like molasses to enjoy this pie though.

            2. re: Emme

              All I know is "Sho-Fly Pie and Apple Pan Dowdy make you eyes light up and your stomach say 'howdy!"

          2. Raspberry or mixed berry pie

            1. The one in front of me???

              Very hard to choose, but with a bit of a fall in the air, an apple pie can be a thing of great beauty and perfection.