{"id":2678,"date":"2014-08-19T09:27:32","date_gmt":"2014-08-19T15:27:32","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=2678"},"modified":"2025-04-22T11:15:24","modified_gmt":"2025-04-22T17:15:24","slug":"250-cookbooks-all-time-favorite-pies","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=2678","title":{"rendered":"250 Cookbooks: All-Time Favorite Pies"},"content":{"rendered":"

Cookbook #79:<\/strong> All-Time Favorite Pies<\/em>, Better Homes and Gardens, Meredith Corporation, Des Moines, Iowa, 1983.<\/p>\n

\"All<\/a>Pies. I love pies but rarely make them because of the calories \u2013 I take my baking urges and use them to make breads instead. When I do make a pie, it’s usually a fruit pie made sans<\/em> recipe, or a pie from the large collection of pie recipes on my mother’s index cards.<\/p>\n

This cookbook has no markings in it, and I don’t know how it came to be on my bookshelves. Perhaps I bought it for myself in a moment of pie-longing. A whole clump of pages has come loose from the binding, but there are no food stains in this cookbook.<\/p>\n

This week, though, I have and excuse to make a pie. My daughter and her family are visiting!<\/p>\n

I open All-Time Favorite Pies<\/em> and page through. The first recipe I see is the one I want to make! “Apple Crumble Pie” is sort of a French-style pie with a pastry crust, lots of apples, and then a seasoned crumb topping instead of a top pastry crust. I’ve never made an apple pie exactly like this, and it’s my choice for this blog.<\/p>\n

But that’s not the only recipe I like in this cookbook. Cherry-Almond Tarts, Coconut Cream Pie, Fresh Fruit Tarts, Layered Pumpkin Chiffon Pie, and Fudge Chiffon Pie all look fun to try. All the recipes in this cookbook are from-scratch, always my preference. A few recipes call for canned fruits or a flavored jello, but that’s the furthest they get from “scratch”. This cookbook even includes a recipe for homemade mincemeat!<\/p>\n

For the Apple Crumble Pie, I will need to make a pie crust. All-Time Favorite Pies<\/em> offers a flour-shortening crust recipe, which is almost exactly the recipe I learned make in my mother’s kitchen. But I recently adopted a new pie crust recipe. That’s the one I’ll use in my version of Apple Crumble Pie. I also upped the amounts of cinnamon and ginger and substituted nutmeg for mace (because my little tin of mace was at least 10 years old!).<\/p>\n

\"Apple<\/a>Below is my version of Apple Crumble Pie.<\/p>\n

Apple Crumble Pie<\/strong><\/a><\/p>\n