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Pie: NYTimes take on Pie


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6 replies to this topic

#1 rotuts

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Posted 03 July 2013 - 05:17 AM

http://www.nytimes.c...ning/index.html



#2 annabelle

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Posted 03 July 2013 - 07:27 AM


I am going to bake a blueberry pie today.

#3 Dave Hatfield

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Posted 03 July 2013 - 12:14 PM

In my continuing pursuit of the perfect lemon pie, I'm going to try the one in this article. 



#4 rotuts

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Posted 03 July 2013 - 12:33 PM

Wow.  good for you.  are you looking for the lemon meringue pie? or just the lemon w no meringue?

 

I hope to see your results.  I dont have a pronounced sweet tooth so im more of the fruit/crumble sort of person

 

the exception is the lemon meringue pie, which can be vastly improved thinking in the lime meringue pie direction.

 

after which some very nice cheese?

 

I take it that in FR you cant get key limes? they simply are much more aromatic.


Edited by rotuts, 03 July 2013 - 12:38 PM.


#5 annabelle

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Posted 03 July 2013 - 01:47 PM

Key limes are real pain to juice.  Regular old limes work fine for lime pie (just don't call it Key lime).  I always grate or finely chop citrus rind for lemon pie and have with lime, as well. The only problem is that the lime rind gets too tart as the pie sits.  Same deal with limeade.  You better drink it all in one sitting or put it in the freezer for later.



#6 rotuts

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Posted 03 July 2013 - 02:23 PM

Key limes are real pain to juice

 
you got it right there !
 
however, the 'key lime' complex is far more aromatic.

#7 annabelle

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Posted 03 July 2013 - 03:42 PM

Oh, I agree.  I don't begrudge restaurants for charging top dollar for Key lime pie.