12thAngryMan said:

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nai06 said:

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Anything from Emporium Pies. I've yet to have a bad pie there. My favorites are their deep dish apple and the pumpkin with gingerbread crust.

You have to accept that most people who claim that homemade tastes better are at best average bakers with average recipes that they make a couple times a year. They like the homemade version for nostalgic reasons not because it's actually better. It's the same thing with Bluebell Ice Cream. That's not to say it's always bad., It's just rarely top tier.


https://emporiumpies.com/

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Holy cow, for $100 a pie they better be the best.

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12thAngryMan said:

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nai06 said:

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Anything from Emporium Pies. I've yet to have a bad pie there. My favorites are their deep dish apple and the pumpkin with gingerbread crust.

You have to accept that most people who claim that homemade tastes better are at best average bakers with average recipes that they make a couple times a year. They like the homemade version for nostalgic reasons not because it's actually better. It's the same thing with Bluebell Ice Cream. That's not to say it's always bad., It's just rarely top tier.


https://emporiumpies.com/

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Holy cow, for $100 a pie they better be the best.

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SWCBonfire said:

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MooreTrucker said:

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How do you know so much about pecans and how do you tell which is which or where to get them ?

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Family in the pecan business growing up. We wholesaled and had a retail store. My mom once cooked 80+ pies at one time in a friend's gas rotisserie, she tried every recipe and nothing beat the Karo bottle recipe for general flavor and especially repeatability.

You often use lower quality pecans for baking, but if you have a light pie filling the pecan flavor really matters. Cheyenne were often used since they are very easy to shell, and are a pleasing light creamy color, have a great taste when fresh, and stay firmer in a pie.

A lot of the pecans in TX this year were brought in from NM or GA, big crop in many areas last year and none to speak of on our end this year. They grow a lot of desirable and eastern Schley in GA, and western Schley, wichita, and Pawnee further out west where they benefit from low humidity.

Western Schley nutmeats are usually very dark, sometimes beet orangish-red color. Most of what you find in HEB are probably going to be westerns. Make sure they are this year's crop.

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SWCBonfire said:

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MooreTrucker said:

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How do you know so much about pecans and how do you tell which is which or where to get them ?

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Family in the pecan business growing up. We wholesaled and had a retail store. My mom once cooked 80+ pies at one time in a friend's gas rotisserie, she tried every recipe and nothing beat the Karo bottle recipe for general flavor and especially repeatability.

You often use lower quality pecans for baking, but if you have a light pie filling the pecan flavor really matters. Cheyenne were often used since they are very easy to shell, and are a pleasing light creamy color, have a great taste when fresh, and stay firmer in a pie.

A lot of the pecans in TX this year were brought in from NM or GA, big crop in many areas last year and none to speak of on our end this year. They grow a lot of desirable and eastern Schley in GA, and western Schley, wichita, and Pawnee further out west where they benefit from low humidity.

Western Schley nutmeats are usually very dark, sometimes beet orangish-red color. Most of what you find in HEB are probably going to be westerns. Make sure they are this year's crop.

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FIDO*98* said:

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Buttermilk is my favorite followed by Pecan. I'd probably have those flipped, but I've had so many poorly made Pecan pies, I'll give the nod to Buttermilk for consistency

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LupinusTexensis said:

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Custard: chocolate

Fruited: blackberry

Citrus curd: key lime

Fridge set: lemon

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SWCBonfire said:

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MooreTrucker said:

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How do you know so much about pecans and how do you tell which is which or where to get them ?

---

Family in the pecan business growing up. We wholesaled and had a retail store. My mom once cooked 80+ pies at one time in a friend's gas rotisserie, she tried every recipe and nothing beat the Karo bottle recipe for general flavor and especially repeatability.

You often use lower quality pecans for baking, but if you have a light pie filling the pecan flavor really matters. Cheyenne were often used since they are very easy to shell, and are a pleasing light creamy color, have a great taste when fresh, and stay firmer in a pie.

A lot of the pecans in TX this year were brought in from NM or GA, big crop in many areas last year and none to speak of on our end this year. They grow a lot of desirable and eastern Schley in GA, and western Schley, wichita, and Pawnee further out west where they benefit from low humidity.

Western Schley nutmeats are usually very dark, sometimes beet orangish-red color. Most of what you find in HEB are probably going to be westerns. Make sure they are this year's crop.

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TX AG 88 said:

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Rhubarb ala mode (vanilla ice cream)

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