![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Pie Pumpkins
Nov. 21st, 2011 08:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
38thparallelDoes anyone have experience making pumpkin pie with a pie pumpkin? I keep seeing piles of pie pumpkins at the produce market and am tempted to give it a try. Good idea/bad idea?
38thparallel
entrenous88Days ago I commented on a pie crust entry here, and promised to give the recipe for a pie crust that uses vegetable oil. Sorry it's been delayed until now (I've been getting over a bad cold), but here it is finally.
( Vegetable Oil Pie Crust )
And to round things out, here's an Apple Pie recipe using the above crust:
( Apple Pie )
( Vegetable Oil Pie Crust )
And to round things out, here's an Apple Pie recipe using the above crust:
( Apple Pie )
Pie Crust Advice and Pumpkin Pie
May. 18th, 2009 12:49 pmspyridonaI love to make pies. Pies are great and they've become a real part of any major family gathering (or gathering of my friends) where I have access to an oven. I haven't met a type of pie I don't want to make.
However - I've been asked to make up a pie for Memorial Day weekend. No problem, I think. Then I realise I'm dealing with a bunch of food allergies - no soy and no dairy allowed. I figure I've got two options - graham cracker crust or a shortening pie made with coconut oil (solid at room temperature, very unhealthy iirc). Then I remembered coming across recipes for olive oil crusts, but I could never get the hang of those - I'm used to making butter pastry so having a liquid oil is foreign. I was wondering if any of you had any advice on how an olive oil crust might be differently handled than a butter crust?
( And so this isn't just me asking questions: Pumpkin Pie with a Shortening Crust )
However - I've been asked to make up a pie for Memorial Day weekend. No problem, I think. Then I realise I'm dealing with a bunch of food allergies - no soy and no dairy allowed. I figure I've got two options - graham cracker crust or a shortening pie made with coconut oil (solid at room temperature, very unhealthy iirc). Then I remembered coming across recipes for olive oil crusts, but I could never get the hang of those - I'm used to making butter pastry so having a liquid oil is foreign. I was wondering if any of you had any advice on how an olive oil crust might be differently handled than a butter crust?
( And so this isn't just me asking questions: Pumpkin Pie with a Shortening Crust )
