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11:35 am: Teach me, friends. Teach me of pie.


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Date:November 20th, 2008 - 07:55 pm
Of pumpkin pie: I has a recipe. I will find it tonight.

Of fruit pie: cute_fuzzy_evil speaks truth. You must find the tartest, firmest fruit and not over-bake it. Bake until the bubbly stuff coming out seems ever-so-slightly viscous, then stop.

Adding a slight amount of lemon juice to your sliced fruit is good. Sugar in slight amount is also good to wick some water out of the fruit (but I see you've done that; good show).

Pre-bake the crust!
Date:November 20th, 2008 - 08:19 pm
Ah, the crust. This is a difficulty i will not tackle. My crusts, they succeed or fail with the variance of wind. And this pie must be free of glutens, so a special crust has been procured. But i shall seek to bake before baking.

The lemon juice -- is it for flavor? Or to prevent rusting?
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Date:November 21st, 2008 - 08:11 am
The lemon juice is for rust prevention. Somewhere between a teaspoon and a tablespoon is enough; just spread it around your bowl of cut fruit. The call to mix and match your fruit varieties is a good one, but they all need to be on the firm and stout side.

Pumpkin pie:

1 large can of pumpkin puree (Libby's is 29oz)
3/4 c. brown sugar
2 T. maple syrup
1 T. molasses
1/2 t. salt
1/4 t. ground ginger
1/2 t. ground cinnamon
1/2 t. ground clove
1/2 t. ground cardamom
1/4 t. ground nutmeg
1 T. flour (I suppose you'll have to substitute here)
2 eggs
1 c. evaporated milk (or whatever the larger can size is)
1 t. vanilla extract

Mix 'em together. If you wanna be fancy, mix 'em in order. Pre-bake the crust at 400°F for about 10 minutes. Put the filling in your pie crust (a 9 1/2" or 10" pan makes 1 pie, a 9" pan makes two). Bake it at 400°F for 15min, then reduce the heat to 350°F for about 35-45 minutes. Let it cool before serving. If the filling cracks slightly while it's cooking, or soon after, it's a good sign that it's done.
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