Christmas Food

[Urbane Guerrilla]

Cider, and hard cider, in American parlance. Doubt it would matter in the quarter-cup quantities typical for a double-crust recipe (top and bottom crust). Sounds like SG just really never got into piecrust -- one of those things.

Cider crusts play well with fruit or apple pies.

How are you on graham cracker crusts or gingersnap crumb crusts, SG?

Now me... one of our treats as kids was eating the raw piecrust trimmings when Mom made a pie. Cain't tell me not to like piecrust!

Flew up to Denver to visit Mom over the weekend. Made a lemon meringue pie per the recipe in the Latest Recipe Thread, using lemon and lime juices squeezed from the fruit and not out of a bottle. Everyone including my younger brother's Significant Other (they flew in from Maui for the same weekend) AND Mom raved over it. I think the mantle is passed to me.

[Sundae]

Originally Posted by Urbane Guerrilla

How are you on graham cracker crusts or gingersnap crumb crusts, SG?

I have no idea!
Crusts... is that the same as bases?
Because I like a biscuit base on a cheesecake...

I think I am too far away for any of this to make sense!

[Urbane Guerrilla]

Originally Posted by Sundae Girl

I have no idea!
Crusts... is that the same as bases?
Because I like a biscuit base on a cheesecake...

I think I am too far away for any of this to make sense!

As you heard, yes, I think it is. Only it goes up the sides of the pie pan too, like a short crust.

To be sure about it, look at the lemon meringue pie recipe in Most Recent Recipe; it's got the crumb crust. Very easy really: pulverize graham crackers, add a little sugar, mix in melted butter until the texture and appearance reminds you exactly of beach sand just damp enough for sandcastles, and smooth it into place in the pie pan with the back of a spoon, cook a few minutes at 350 F. Don't press it in really hard or you may have real trouble getting slices up out of the pan after baking. Just medium firm, so it stays where you want it.