I was in the mood for something tart and fruity recently, so I made the deep-dish blueberry/cranberry pie from PPB with the basic flaky pie crust. (Thank you, Rose, for teaching a pastry-challenged baker to make a decent pie crust). The filling is indescribably delicious. I served it a la mode with pomegranate ice cream.
My next food-related challenge will be learning to take photos of food .

Sophia, your pie looks like a pastry chef made it. You were pastry-challanged? I would never have guess it.

Thank you Flour Girl. Before PPB, I used to buy ready-made frozen crusts as back-up in case my homemade attempt failed (which was often). Last year’s Thanksgiving pumpkin pie was made in store-bought crust .

That’s a beautiful pie and a fabulous-looking crust.  To me, it looks perfect.  I can’t believe you could refrain from eating it long enough to photograph it!

Yes that is a beautiful (and delicious) looking pie!

Always so generous with your compliments…thank you

Wonderful!  I love the deep fruit filling, and the crust looks perfect, too

Sophia,
Your pie looks lovely; the pink color of the pomegranate ice cream complementing the color of the cranberry fruit; and the stars scattered across the crust…beautiful!
:^) breadsong

This is the Lemon Meringue Pie from the PPB, we all thought it was yummy.  The filling layer on this pie is very deep, and the meringue is just enough- this is a filling lover’s pie.  I didn’t use all the meringue that the recipe makes, so my topping is a little short.  My meringue did shrink a bit in height after coming out of the oven, but didn’t weep, bead, or pull away from the edges

Really pretty, Julie!  I love lemon meringue!  I know that several people have had problems with the meringue “disappearing/shrinking” after their pies/cakes have had a night in the fridge.  Did you have that trouble?

As always, you are the queen of top-of-cake piping!!!!!!!

Anne in NC - 09 November 2011 01:09 PM

I know that several people have had problems with the meringue “disappearing/shrinking” after their pies/cakes have had a night in the fridge.  Did you have that trouble?

Not at all, the slice photo is taken after a night in the fridge.  The recipe says to store it in the fridge uncovered, which I did (and I left half a lemon unwrapped next to it, just to be sure it wouldn’t absorb any flavor but lemon).  The meringue was a little more difficult to cut after a night in the fridge, but since they were leftovers, I didn’t mind so much. 

As always, you are the queen of top-of-cake piping!!!!!!!

  Thank you!  I made the pattern with a small spatula- the meringue was so soft I wasn’t sure about piping it- I wonder if anyone has piped it successfully?  That would be good to know

Julie, your pie looks absolutely luscious!. Love the pattern of the meringue topping.

Jenn, Birdsong, Sophia & Julie- All your pies look sooo deliciously beautiful! This time of year I crave pumpkin, but the berry & lemon meringue look mighty tempting too! I just got my PPB a few weeks ago and haven’t used it yet (still can’t tear myself away from TCB!), but am excited to break it out for Thanksgiving!!

Sophia and Georgie, thanks for the kind words!

Just wanted to alert everyone that there is also a Pie/Pastry Bible challenge getting underway on Cookbooker:  http://www.cookbooker.com/challenge.php .  There are free books for two lucky challenge participants .

Julie, that pie looks delicious.  I am especially tempted by the look of the filling.  Lemon Meringue is my favorite pie.