Comments on: Pear/Grape Pie

By: Corey

Corey — Mon, 02 Jun 2008 00:35:43 +0000

Grape pie? Sounds very interesting, especially mixed with pears. Going to have to give that a try sometime.

By: Lard Eater

Lard Eater — Sun, 20 Apr 2008 05:14:25 +0000

Add more Lard, Lard will make it taste better.

By: bbum’s weblog-o-mat » Blog Archive » Canon MR-14EX Macro Ring; My First Flash

Sat, 08 Dec 2007 06:06:08 +0000

[...] rather amazingly awesome Mom — the same one who recently taught me how to make pies — sent me a slightly early birthday present; a Canon MR-14EX Macro [...]

By: rama

rama — Mon, 12 Nov 2007 22:29:23 +0000

first off, i’m impressed/jealous your mom comments on your blog. i wish my mom was so savvy.
I’ve only made a few pies myself, often taking the sissies way out with ramekins and crumble tops. i’ve got a marble rolling pin in the freezer, but have been discouraged by some pretty dismal results in the past.

btw, i’m ‘ramarob’ on twitter.

By: mom bum

mom bum — Sun, 11 Nov 2007 21:41:25 +0000

p.s. use the steel blade

By: mom bum

mom bum — Sun, 11 Nov 2007 21:34:36 +0000

Why did you cook the fruit first? Mother made concord grape pie and didn’t cook them, a lot of recipes called for cooking and then putting them through a sieve to remove the seeds, we didn’t mind them. The crust needs the smallest amount of water to make a flaky pastry and a minimum amount of handling. Did you pulse the processor on and off, stop and scrape down the sides. The motor heat can soften the shortening, larger hunks of cold butter, lard or crisco flatten in the rolling and give you a flaky product. Be sure the liquids are ice cold and the shortening is kept in the freezer or refrigerator. A black iron skillet, not a deep one, should be a great baking pan.
Try the grapes with apples, cranberries, some lemon zest and juice from those wonderful Meyer Lemons.
Practice makes perfect!!
Mom