From its humble beginnings in ancient Egypt, pie has evolved into both a hearty meal and a favorite dessert. Whether savory or sweet, please ask your pie questions here.

3,316 Questions
Calorie Count

How many calories in 1 tbsp of mincemeat?

In 1 tablespoon of mincemeat there are roughly 29 kcal.

Eggs (food)

Why do you need to beat egg whites until a thick peak is formed?

Beating egg whites until a thick peak forms is ideal when making angel food cake as the egg is the leavener in the recipe. For meringue, it is what makes the meringue hold its form and not become watery and runny.


What is the function of water and salt in pie?

As long as your talking about a standard 3-2-1 pie crust recipe, these ingredients play a very standard part as in most dough recipes. Salt is hygroscopic meaning it retains moisture. The combination of the two brings a soft, moister texture. The ratio of water to dough you might notice is significantly drier than most doughs which gives the crust that signature crumble, however with less salt and water, you come up with a burnt, flowery taste. Gluten has a hard time forming properly without water, and sugar btw, sugar is just as important if not more.

Food Spoilage

How do you freeze chess pie?

To freeze chess pie, leave the pie in its pan, and cover tightly with plastic wrap, wrapping the plastic entirely around the pie to seal completely. Then seal the entire pie in a plastic pie keeper, which will prevent the frozen pie from being crushed. The next best choice would be a cardboard box, or construct a "pie keeper" from two aluminum pie pans that are bigger than the chess pie. If nothing else is possible, seal the wrapped pie in a freezer bag, two regular plastic bags, or wrap tightly in aluminum foil. Mark the package clearly with the date.


What is mealy dough?

Mealy dough has a finer more tender texture than a flaky pie crust. With the fat or oil more evenly distributed in the flour, the strands of gluten present in the dough are shortened. This results in a dough that is very tender.


Biggest pie number?

there isn't 1 its an inphanite number which means it goes on forever


Can Fray Bentos pies be eaten raw?

I would have to say no.

Fray Bentos Pies are savory pies that come in a sealed pie-pan shaped tin.

Each tin weighs 475g (17oz.)

The tin is lined with uncooked puff pastry dough. Filling is put in, then a top layer of puff pastry put on, then the tin sealed with a top.

To eat them, you cut the top off the tin, and then you bake them right in their tin in the oven for about 35 minutes.

The puff pastry puffs and browns, and the filling inside heats up.

The filling is already cooked.

Flavors available include Mince Beef and Onion, Steak and Kidney, Steak and Mushroom, Steak and Ale Pie, and Chicken and Mushroom.

English to French

How do you spell cherry pie in french?

une tarte à la cerise (for a pie) or un clafoutis aux cerises (a recipe where cherries tend to sink into a thick, crepe-like dough)


Do you bake a custard pie?

You need to follow the directions of the pie. Most of the custard pies I a make do require baking. They are called baked custard pies. Like pumpkin or lemon for instance, but some do not require it. The question is not sufficiently posed.

Desserts, Snacks, and Treats

What is a recipe for benoffe pie?

Banoffee pie (banana cream/caramel-y thing); good recipe here in related links.


What is a recipe for vegan Banoffee pie?

This is a lengthy recipe. But it really is easy to prepare. It is always enjoyed.

For the oven roasted bananas:

4 very ripe bananas

To make the crust: freeze about a cup and a half of pecans. After frozen puree the pecans in a food processor. Once that is done mix all of these ingredients together and press into a 9 inch pie pan.

Here are the ingredients for the pie crust.

Add the pecan flour to -

½ cup spelt four

1 Tablespoon firmly packed brown sugar

4 tablespoons earth balance (vegan butter) partially melted

1/8 teaspoon ground cardamom

½ teaspoon ground ginger

Note: if you cannot find cardamom just use a little extra ground ginger.

After you press this into the pie pan, freeze it while you do the rest.

For the filling:

16 oz of non-dairy cream cheese, such a s Tofutti

¾ cup firmly packed brown sugar

About a teaspoon of ground cinnamon

¼ cup dark rum

2 tablespoons corn starch or flour

¼ teaspoon sea salt

For the maple rum sauce:

1 cup maple syrup

4 tablespoons Earth Balance

A touch of sea salt

1 tablespoon dark rum .

Here is the preparation now:

To make the oven roasted bananas preheat the oven to 325 degrees F. Once preheated, place the bananas in the oven on a roasting pan and roast for about 15 to 20 minutes. The bananas will look very black. Once done, take them out of the oven to cool. RAISE THE OVEN TEMPERATURE AT THIS POINT TO 400 degrees F.

While the bananas are cooling, you can make the maple rum sauce. In a small sauce pan, combine the maple syrup, the Earth Balance and salt to taste. Bring to a boil over medium-high heat. Once a boil is reached, reduce the heat to a simmer and stir frequently for about 7-10 minutes. Once this is accomplished remove from heat and add the rum. Let cool to room temperature.

To make the filling: Peel the roasted bananas and remove any strings. Process in a food processor until very smooth. Add the remaining ingredients that are listed above and pulse until well incorporated. You will probably have to scrape the side of your food processor a few times. Pulsing until well-incorporated is important because if you over process, the cream cheese will over process and curdle.

Once this is done, take the crust out of the freezer and pour this mixture into it. Bake in the center of the oven for 10 minutes at 400 degrees F. After 10 minutes have passed, reduce the oven temperature to 350 degrees and continue to cook for about 40 minutes. To make sure that the cheesecake is done, a toothpick should come out dry.

Let the cheesecake cool for at least an hour on a rack. Once cooled place in the refrigerator for at least 3-4 hours.

To serve:

Place a piece of "cheesecake" on a plate and add some pecans for decoration. Pour some of the sauce over it. I usually gently re-heat the sauce if it is cool. Another thing that I do is I add a soy whip cream topping.

I realize that this is long. I assure you that the results are amazing.

Thanks to Melissa for this recipe.


How many slices are in 12 inch pizza?

A 12 inch pizza is a medium pizza so that would be approximately 8 slices if cut correctly.


Can you make whoopie pies without a whoopie pie pan?

Yes, although the cakes will not be as perfectly shaped. If the batter is too thin to form mounds when dropped from a spoon slightly reduce the amount of liquid or add flour a tablespoonful at a time until batter holds its shape.


When eating a piece of hot apple pie you may find that the crust is only warm but the apple filling burns yours mouth?

That has to do with the sugar in the filling. Sugar keeps it's heat longer because it converts to a syrup. Also, the crust acts as an insulation layer and keeps the filling hotter - like an oven within an oven. And the sugar sticks to the mouth and tongue, transferring the heat faster and preventing you from getting it off.


What could have caused a pumpkin pie to turn green when it was baked?

  • Perhaps cooking it in a copper pie pan.
  • Odd chemical reactions can be caused by additives in milk, baking powder, and cleaning products, as well as the metal in pans or baking dishes.
  • Leavening. If you used a lot of baking powder (sodium bicarbonate/sodium aluminum phosphate) in your crust, the pH of your filling can react with the leaving to turn it green. In the commercial food industry, companies that offer uncooked filled pastries (especially blue berry and cherry fillings) that use chemical leavening (Baking Powder) will use a fat or protein encapsulated leavening to stop the leaving action until ready to cook. Swanson Cobblers for instance.
  • A younger sibling could have put some green food coloring in the batter.

How do you use premade pie dough?

You just roll it out into the pan you want to use, such as a glass or aluminum pie plate. When you get it rolled out just trim the edges and you can either prick the bottom with a fork and pre-bake it for 5 mins or just fill and bake as is.


What makes a pumpkin pie develop a crack down the middle while cooling when it looked great coming out of the oven?

the temperature drops causing a drying effect which cracks the top . try a spray bottle of water to use . spray a fine mist of water on the top after you get it out of the over and spray it again after five minutes and again after ten minutes. don't spray too much , if you spray it till the water forms drops , or starts rolling, that's too much. just fine water mist. that should help. if the pie cools too fast that can cause the cracking or movement.

  • it doesn't crack because it dried out. It cracks because it swells in the oven and then shrinks when it cools. If it cools too fast it will shrink too fast leaving a crack down the middle. This can also happen if you over-bake. Don't cool the pie in a cold or drafy room and remove the pie just before the center is done, the residual heat in the pie will finish the baking. You could cover with a towel after taking the pie from the oven until the pie is closer to room temp if you find your pies continue to crack.

cooling it to fast or over mixing it

over cooking is a common cause of cracking in pies and cheesecakes that are pudding like. do not over cook as it will continue to cook after taking out of oven. what looks to be not cooked most times is done. The center should still be wiggly.

Don't stress about it. It's only a pie. Cut it into wedges and serve with lots of fresh, unflavoured cream, and nobody will ever know the difference.


cooling too fast, spraying with water, overmixing...are all wrong. the is simple. it is a baked custard that got overcooked. sure, you can cover that up by cooling it gently or wetting it (gross), but it will still have a bad consistency at the end...more like scrambled eggs than a smooth custard. i'd say to cut 15 minutes off your cooking time, or do the "custard test"...stab it with a knife in the center and quickly remove it. then touch the knife to your lip. it should be very hot on your lip, and the hole from it should vanish when you remove the knife. if the hole remains, it is overcooked. it the knife doesn't strike you as very hot, it isn't ready yet. after a few tries, this method will allow you to cook any sort of baked custard perfectly, every time.


Can pork pies be frozen?

Yes, if the meat is well cooked. You can either make your mixture with the pork and put it into the raw pie shell and freeze or bake for 1/2 the time and then freeze (once you bring it out of the freezer cook until hot.


How do they make pumpkin pie filling?

Pumpkin pie filling is made by combining pumpkin puree with evaporated milk, sugar, eggs and spices.


Is reheating pork pie risky?

It depends on your reheating method but it probably wont harm you unless it sets off some kind of explosion. This is highly unlikely though so you should be safe. If it catches on fire that could be bad too. Either way, pork pie sounds delicious because I am starving!

Calorie Count

How many calories in one tablespoon of Mincemeat?

1 tablespoon of mincemeat contains about 29 calories.

Baker's Yeast

What is nutritional yeast?

Yeast is used in nutritional supplements is popular with vegans and the health conscious, it is often referred to as "nutritional yeast". It is a deactivated yeast, and is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals.

Food Storage and Preservation

How long does apple pie last in refrigerator?

Till you get up!

Math and Arithmetic

How is rubidium used in everyday life?

Pie is good.


Do you bake a lemon meringue pie?

No, you bake the crust and put the filling in it. After you put the meringue on you put it in the oven for a short time to brown it.


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