Am trying to get over my aversion to making pie crust from scratch. That, of course, means having to make pies. Today it will be a side-by-side comparison of Kentucky transparent pies, one with cream and the other without. The one without is likely the traditional transparent pie, because the filling sets up like a pecan pie filling without the nuts. With cream, it sounds more like chess pie. I think the sounds of both are winners.
Then sometime in the next week, there'll be a medieval mushroom pie, which has 2 pounds of mushrooms and 2 cups of grated Swiss cheese baked in a pie crust. That sounds like a main course for a meatless meal to me, with some greens and lettuces from the backyard as a side salad.
