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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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07-09-2017 , 06:58 PM

#77

Larry Legend

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Quote:

Originally Posted by divides_by_zero

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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07-09-2017 , 07:02 PM

#78

Dudd

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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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07-09-2017 , 07:11 PM

#79

Larry Legend

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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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07-09-2017 , 07:18 PM

#80

NhlNut

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Join Date: Aug 2005 Posts: 18,186

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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07-09-2017 , 07:20 PM

#81

offTopic

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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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07-09-2017 , 07:41 PM

#82

divides_by_zero

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Join Date: Jul 2004 Posts: 6,487

Quote:

Originally Posted by offTopic

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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07-09-2017 , 07:53 PM

#83

Minimalist

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Quote:

Originally Posted by Larry Legend

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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07-09-2017 , 07:55 PM

#84

Bighurt52235

I was born to eat hamburgers

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This was my favorite cake I've ever had.

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07-09-2017 , 07:59 PM

#85

El Diablo

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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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07-09-2017 , 08:06 PM

#86

ninetynine99

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Too bad you didnt have enough pecans.

Quote:

Originally Posted by Very Josie

Pecan pie!

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07-09-2017 , 09:25 PM

#87

offTopic

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Quote:

Originally Posted by divides_by_zero

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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07-09-2017 , 09:56 PM

#88

Bighurt52235

I was born to eat hamburgers

Join Date: Oct 2011 Posts: 24,218

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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07-09-2017 , 10:08 PM

#89

Losing all

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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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07-09-2017 , 10:08 PM

#90

El Diablo

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Big,

She's from near Boston I believe. Should ignore any pecan pie from anywhere around there.

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07-09-2017 , 10:14 PM

#91

Larry Legend

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We normally have the standard delicious dark brown sludge here, I don't think it's regional.

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07-09-2017 , 10:18 PM

#92

offTopic

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Probably the difference between light/dark corn syrup and white/brown sugar (assuming something like a traditional recipe)

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07-09-2017 , 10:30 PM

#93

El Diablo

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Larry,

Whatever they're like, I'm sure your Yankee pecan pies suck!

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07-09-2017 , 10:36 PM

#94

DrChesspain

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Quote:

Originally Posted by divides_by_zero

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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07-09-2017 , 10:37 PM

#95

offTopic

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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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07-09-2017 , 10:42 PM

#96

divides_by_zero

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Join Date: Jul 2004 Posts: 6,487

Quote:

Originally Posted by offTopic

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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07-09-2017 , 10:43 PM

#97

DrChesspain

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Quote:

Originally Posted by offTopic

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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07-09-2017 , 10:45 PM

#98

offTopic

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Quote:

Originally Posted by divides_by_zero

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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07-09-2017 , 11:00 PM

#99

cs3

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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