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Old 07-09-2017, 06:51 PM   #76
Larry Legend
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Re: OOT Pielebration

I personally find baking way harder than cooking. Getting a perfect cake texture and taste is no easy task.

Pies I consider more like cooking, and think they are easy/fun to make and nearly always delicious. Even if they are a giant mess and falling apart they are still great.

Seriously great pies are no doubt difficult, but I would think complex cakes are generally harder to pull off than complex pies.
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Old 07-09-2017, 06:58 PM   #77
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Re: OOT Pielebration

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Originally Posted by divides_by_zero View Post
I feel like I've never had a ****ty pie but ive had some ****ty cakes with bad icing and horrible texture and dry and generally not worth it at all. I'll deign to eat a store bought pie but most store bought cakes are hot garbage.
Yea I agree with this completely.

Really good cakes are actually kinda rare outside of signature desserts at restaurants (Morton's carrot cake, Del Frisco's lemon cake, etc.) and weddings. Average store bought cake is a risky move.

I once made a red velvet cake that was so bad in terms of texture after all the effort I had put in, I didn't even feel like making another for years. I mean the texture of this cake was terrible, super thick.
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Old 07-09-2017, 07:02 PM   #78
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Re: OOT Pielebration

I've got Kenji the Food God on my side though

Quote:
If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to my Lion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious?
http://sweets.seriouseats.com/2011/0...sy-recipe.html
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Old 07-09-2017, 07:11 PM   #79
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Re: OOT Pielebration

Hmm I've never had much of an issue with crusts. But I've also worked with a LOT of friend food and all types of batters as well as a LOT of pizza and made tons of different pizza doughs so to me pie crust is a similar type flour/butter/breading/crust material that you can pretty much know how it'll come out as when making it.

With cake I'm just ****ing lost.

Even pancakes, I almost always tweak the batter after seeing the first one go down.
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Old 07-09-2017, 07:18 PM   #80
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Re: OOT Pielebration

1st of all
all pies are tarts, but not all tarts are pie. (tart tatin)

For rhubarb pies, use both strawberries and raspberries. It multiplies the berry exponentially.

For super easy foolproof apple tart/pies - precook the apples. Especially easy for free form tarts.

Top tier cake (all butter icing) > pie.
Pie >> all other cake.

I currently have hostess pies in the kitchen. Nuke for 30 seconds before eating.

Sweet potato pie > pumpkin pie
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Old 07-09-2017, 07:20 PM   #81
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Re: OOT Pielebration

I trust dbz but I'm going cardamom



ETA:
Quote:
Sweet potato pie > pumpkin pie
Try making it with kabocha!

Last edited by offTopic; 07-09-2017 at 07:28 PM.
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Old 07-09-2017, 07:41 PM   #82
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Re: OOT Pielebration

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I trust dbz but I'm going cardamom



ETA:


Try making it with kabocha!
I love cardamom! I like to put it in everything. I am excited to hear how this turns out!
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Old 07-09-2017, 07:53 PM   #83
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Re: OOT Pielebration

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Originally Posted by Larry Legend View Post
I once made a red velvet cake that was so bad in terms of texture after all the effort I had put in, I didn't even feel like making another for years. I mean the texture of this cake was terrible, super thick.
Make it again for a children's Halloween party and call it vampire's blood cake. Sure winner.
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Old 07-09-2017, 07:55 PM   #84
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Re: OOT Pielebration

This was my favorite cake I've ever had.
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Old 07-09-2017, 07:59 PM   #85
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Re: OOT Pielebration

Big: take it to the cake thread!

Josie: shepherds pie not really a pie. Sure, mashed potatoes can maybe qualify as a crust via technicality, but come on now. You know what a real pie is!
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Old 07-09-2017, 08:06 PM   #86
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Re: OOT Pielebration

Too bad you didnt have enough pecans.

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Pecan pie!
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Old 07-09-2017, 09:25 PM   #87
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Re: OOT Pielebration

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Originally Posted by divides_by_zero View Post
I love cardamom! I like to put it in everything. I am excited to hear how this turns out!
You may have to settle for a written account as my usual (lack of) skill with a rolling pin has resulted in another Frankenpie
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Old 07-09-2017, 09:56 PM   #88
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Re: OOT Pielebration

Also in regards to Josie's pecan pie, the substance of it looks different than any I've seen before. Usually a dark brown sludge.
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Old 07-09-2017, 10:08 PM   #89
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Re: OOT Pielebration

Whoever slapped those cookies to the side of that hideous cake can shampoo my crotch. GTFO, cake!


Josie's pecan pie looks super ****in good, gets the fat guy:

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Old 07-09-2017, 10:08 PM   #90
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Re: OOT Pielebration

Big,

She's from near Boston I believe. Should ignore any pecan pie from anywhere around there.
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Old 07-09-2017, 10:14 PM   #91
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Re: OOT Pielebration

We normally have the standard delicious dark brown sludge here, I don't think it's regional.
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Old 07-09-2017, 10:18 PM   #92
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Re: OOT Pielebration

Probably the difference between light/dark corn syrup and white/brown sugar (assuming something like a traditional recipe)
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Old 07-09-2017, 10:30 PM   #93
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Re: OOT Pielebration

Larry,

Whatever they're like, I'm sure your Yankee pecan pies suck!
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Old 07-09-2017, 10:36 PM   #94
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Re: OOT Pielebration

Quote:
Originally Posted by divides_by_zero View Post
I feel like I've never had a ****ty pie but ive had some ****ty cakes with bad icing and horrible texture and dry and generally not worth it at all. I'll deign to eat a store bought pie but most store bought cakes are hot garbage.
I actually think the opposite is true. I can't remember that last time I had a store bought pie where the crust didn't taste like cardboard.
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Old 07-09-2017, 10:37 PM   #95
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Re: OOT Pielebration



Just out of oven, had topped with turbinado sugar. If history is any indication as with most of my pies, it'll look bad but taste good
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Old 07-09-2017, 10:42 PM   #96
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Re: OOT Pielebration

Quote:
Originally Posted by offTopic View Post


Just out of oven, had topped with turbinado sugar. If history is any indication as with most of my pies, it'll look bad but taste good
Rustic. It looks rustic.
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Old 07-09-2017, 10:43 PM   #97
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Re: OOT Pielebration

Quote:
Originally Posted by offTopic View Post


Just out of oven, had topped with turbinado sugar. If history is any indication as with most of my pies, it'll look bad but taste good
It looks good. I mean, it's fried dough, right?
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Old 07-09-2017, 10:45 PM   #98
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Re: OOT Pielebration

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Originally Posted by divides_by_zero View Post
Rustic. It looks rustic.
lol

I just pile the fruit in and let the crust fall where it may. Pecan/Pumpkin/Key Lime will look a little better (maybe)

ETA:

WRT pies vs cakes, IMO the ceilings on both are comparable, though I am personally biased toward pies, but the floor on pies is higher because of the filling.

It's pretty unusual to end up with a bad crust AND a bad filling, whereas having a dry cake with some gross frosting (or, god forbid, fondant) seems all too commonplace.

ETA:



This is, unfortunately, about as good as it gets for me aesthetically. But this was (a) several years ago (b) a premade crust and (c) made for someone else who had requested a TON of meringue

Last edited by offTopic; 07-09-2017 at 10:54 PM.
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Old 07-09-2017, 11:00 PM   #99
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Re: OOT Pielebration

Im probably the only person in this thread (in the world?) who thinks pie would be infinitely better without any crust. Just filling!

Crust can suck it.

As far as fillings go:
1. French coconut
2. Key lime
3. Custard
4. Banana cream






72,834. Cherry
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Old 07-09-2017, 11:14 PM   #100
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Re: OOT Pielebration

In a typical American chain supermarket, are you more likely to find a better pie in the bakery section?



Or in the frozen section?

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