I'm making pies this week. Two for my family thanksgiving and two or three for the basketball team. (Don't ask).
I was all for experimenting with new and exciting recipes. But my family wants this which I have made for the past two years. (Scroll down to "Thanksgiving Pie" recipe. I make it as a cobbler since we are all on the chubby side and no one else appreciates a homemade crust. I also cut the sugar--I use maybe 2/3-1/2 a cup of un-packed dark brown sugar in the filling.)
The thing is, it is always kind of liquidy at the bottom. Have any of you ever put a little tapioca in a pie? Am I courting disaster?
Also, pumpkin or sweet potato?
UPDATE: Add 1Tablespoon of tapioca to the pie filling (make a deep dish pie crust) if you aren't going to serve it with ice-cream or anything and therefore don't want as much goo.
1 comment:
Pumpkin-sweet potato!
;j
(I heard on the Savory Table--no, wait, what's that NPR food show? Splendid Table! The lady was talking off the cuff about one-crust apple pie (but the crust was on top! I didn't look too-awful-hard for the recipe online, and, as you might guess, I can't find it.)
What I did find is this:
http://splendidtable.publicradio.org/souptonuts/farmstand_apples.html
And especially this:
To expand your understanding and appreciation of apples:
Sample a wide variety of apples from Applesource, Route 1, Chapin, IL 62629 (217) 245-7589. Boxes range from $20 to $37 for 12 to 50 apples, depending on the selection.
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