I prefer pumpkin. But then a quandary that deserves it's own poll is what to top it with?

Cool Hhwwhip, Reddi-Whip or homemade whipped cream?

And what's with the cheese slice on apple pie? I've seen that in the truck stops.

Pumpkin pie is alright, but my favorite would be strawberry rhubarb or olallieberry pie.

Agreed.

Mmmm.....

I make a lemon meringue pie that would be the best you ever tasted.

Clearly, y'all need to try pumpkin pecan. You will never eat regular pumpkin pie again.

Mom always made mincemeat pie for her mother, yuck


Apple is not a holiday pie flavor. Pumpkin and Mincemeat are the classics, Pumpkin Pecan is just way better than a regular pumpkin. Strawberry rhubarb is also excellent, but not so much of a holiday season pie.

Another diabetic? With tears in my eyes, I voted Pumpkin anyway. If I ever get suicidal, I'll head to a bakery first.

I drive around the bays to Blue Belle cafe to have a butter chicken pie. It's my happy place in the world.

Maria always wants to give me hugs too, and I'm happy with that!

Maybe I've never had a good pecan pie but the ones I've had seemed to be mostly sugar.

many are too sweet, but it is possible for them to have flavor without being too sweet. Still they are definitely going to be sweet.

Made 2 pecan pies today. They beautiful thing is the color is different this year.:confused: I plan on telling everyone that I screwed up, and that they probably won't like them. Hopefully they stay away.

I like key lime pie the best.

Same here, but Lemon, chocolate and key lime works for me.

My mother used to make miincemeat pies from the meat of a hog's head. She'd buy a hog's head split in half from the butcher, scoop out the brains, cut out the tongue, shout, & lips (she'd make head cheese with those pieces minced up in it & make scrambled eggs & brains for my father). Then she'd boil the head pieces up in a big pot and strip the meat from the skull. That meat is what she'd use to make the pies.

^^^ And I thought I got strange looks by opening my brown lunch sack at school and eating a sliced cow tongue sandwich. :)
(which are great tasting)

Pigeon Pie in Restoration Period England (1660-1688). This is from a British series where the two presenters go back in time, live in a home, wear the clothing and eat foods of the time. Fascinating and fun show if you like food and it's as humorous as it is interesting and educational. WW2, 70s, Elizabethan (Shakespeare) times are all great ones.

<iframe width="560" height="315" src="https://www.youtube.com/embed/ZhN_khC6n0M?start=700" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

Jonathon Pie

AYFKM?

homemade whip cream

Yes or no on the ground nutmeg on top of the whipped cream for the punkin?

Cheese and apple pair well, especially with a nice French Colombard wine. Fruit pie, give me some of that mode stuff

Pigeon pie is more of a main course. Not as bad as possum, but a bit gamey. I guess maybe if you soaked it in milk first, that works for fish.

Glen, you grumpy OLD mug, I got your poll.

Peach pie, with nice fresh peaches from the backyard, with some good vanilla ice cream on it and some coffee, yeah, that sounds good. Maybe next August.

Yuck on all of the poll choices. If that was all there were, and I was still hungry, I would go hungry.

Fruit pies are my choice. Apple, Cherry, Peach and others.

I've never been a big fan of citrus pies. Maybe if I'd had an orange pie, but lemon or keylime, no. But I had a slice of keylime from a little restaurant in Schulenburg, and I really like it.
Still, my favorite is pecan. Pecan chocolate is OK (I LOVE chocolate), but I'd rather have pecan OR chocolate, not both in one pie.
Those seem like very Florida types of pie, at least the two citrus. Maybe that's just because I've always heard about lemon and keylime in association with FL, and my mom loves lemon meringue (and maybe keylime).

I had sliced cows tongue in Brazil once. The flavor was excellent, but I didn't care for the texture.

Of course it is, Shaun, a SONY took the picture. JK.
We used some really big Granny Smith apples for this one, peeled by yours truly and evenly sliced in the Cuisinart. I've found that homogenization of the ingredients really helps with the taste of stuff I cook. So the more evenly the slices of apple are the better they cook.

YMMV. SmileWavy