Raise your hand if you’ve been eating pie incorrectly all these years. Yep, so have Stefin and Andrea! According to etiquette expert Rachel Wagner, the “correct way” to eat pie requires a fork and a spoon and is quite a process, especially when it’s served à la mode!

Pie’s been in the news again, and Andrea reports that the origins of the famous Key lime pie (a Preheated listener favorite) are in question. Contrary to popular belief, it may not have originated in the Florida Keys, but in a dairy factory in New York City. (New York City!?) Want to avoid the controversy and just eat more pie? Try Stefin’s version of this classic featuring a sweet sugar-cookie crust and mile-high meringue.

Review: Fresh Pear Pie from The Spruce Eats Delights Both Hosts; Andrea’s Goes Missing!

Both hosts loved the luscious, flavorful, rich and delicious Fresh Pear Pie, with Stefin going so far as to say it’s one of the best things she’s made during their two+ years of recording! She had enough of the rich all-butter crust left over to make another single-crust pie, and popped her pastry leftovers in the freezer. Intrigued by the instructions to sprinkle the sugar-cinnamon-flour mixture directly over the raw fruit (instead of mixing it together), Stefin thought this worked well, but … her pie was exceptionally runny. Could it be because the fruit wasn’t entirely coated in its thickener? She’s happy to experiment further to find out and, in the meantime, simply tipped her pie to the side and drained off the excess liquid.

Andrea made a full-size pie for a church potluck and a “Mason Jar Mini” for herself using a blend of Bartlett, Comice and Red Anjou pears. She tossed her fruit with its sugar and spice combo, but also reported more liquid than she would have liked. She also continued her love affair with cardamom by subbing that rich spice (in its whole, not ground, form) and reports that she just can’t get enough of these little flavor bombs.

Both hosts caution to be careful when peeling and slicing your pears — they’re slippery little devils! Next time, they’ll use extra tapioca or cornflour/starch to thicken, and experiment with firmer, less juicy pears. It’s so divine, they’re definitely motivated to try again (and again … and again!).

And that pie Andrea donated to her church potluck? It went missing from the church fridge! Though the Mystery of the Missing Pie has yet to be solved, we can only hope that whomever took it enjoyed it as much as your hosts did.

This Week’s Bake-Along: Black Bottom Oatmeal Pie from Four and Twenty Blackbirds

Up next is a twist on a desperation pie featuring a layer of dark chocolate, and a sweet filling of oatmeal, corn syrup and cream: The Black Bottom Oatmeal Pie from the Four and Twenty Blackbirds cookbook. This reminds Stefin of the Shoo-Fly Pie from last year’s Pie Month, and Andrea notes that many people who can’t eat nuts love an oatmeal pie since the texture is very similar to a classic pecan pie. Do set aside ample time for this pie, as there are several steps, lots of cooling or resting time, and some complex instructions. And listen back to Episode 111 for our tips on blind and par-baking, which you’ll use in this recipe. Bake along, and post your pictures to our Facebook community!

Tips, Tools & Techniques for Perfect Pies

Andrea and Stefin share their TNT (“tried ‘n’ true”) tips, tools and techniques for perfect pie, this time concentrating on filling and decorations. (Listen back to Episode 111 for their advice on crust.) In a nut, er, pie, shell:
*For fruit pies, find the thickener that you love best. Andrea is loyal to quick tapioca or flour, while Stefin appreciates the silky texture of cornflour/starch. If using tapioca, be sure you bake your pie long enough so the tapioca fully dissolves;
*Listen for the “thump, thump, sizzle” of a well-baked pie;
*Realize your crust may be brown before your filling is cooked through. Rely on a tinfoil, silicone or metal pie shield to prevent over-browning. Andrea’s mother’s favorite pie shield is discussed in Episode 90;
*Though both hosts favor a more “rustic” pie crust with simple crimping and/or “fat lattice,” they both like adding coarse-grained sugar to their top crust for added crunch and color. Andrea likes white sparkling sugar and Stefin uses demerara;
*Both hosts bake pies on rimmed sheet pan for ease and safety when inserting and removing pies from their ovens. This also protects your beautiful crimping; and
*Remember that practice makes perfect. So here’s permission to bake more pies!

Previously on Preheated …

Two Years Ago: Episode 15: Tarte Tatin Ups and Downs AND Episode 15.5: Bonus Interview with Pie Guru Kate McDermott
One Year Ago: Episode 64: Nothing Says I Love You Like a Savory Pork Pie

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If  you’re intrigued by our podcast, make it easy on yourself and subscribe on Apple Podcasts. That way you can listen to more than one episode, and have them download automatically on your phone or tablet. You can also bake along with us in our Facebook group, Preheated.