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Urbane Guerrilla · 12-09-2008, 09:25 PM

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.

12-09-2008, 09:25 PM	#72
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	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. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.