tinlizzie
Head Chef
No. 1 is pecan, followed closely by warm Dutch apple w/ice cream. Do cobblers count? Once I made a cobbler with North Georgia roadside-picked blackberries. It was a memorable pie. Sigh.
Im so with you on the goopy pie...i want my pies intact and not falling apart...also i dont use artificial color..it look to fakeNo question - Cherry pie. But... not that goopy, corn starch laden, artificially colored, sticky mess that chain restaurants hawk as cherry, but the real deal.... Tart, flavorful, aromatic, buttery, berry filled pies that make you crave cold milk and a second slice.
mmm... cherry pie.
I don't bake, but when I buy or order pie in a restaurant, it's going to be key lime. Always.
I would never turn down peach pie or rhubarb pie, though.