8 Dessert Pie Serves How Many - Sweet Nectar Dessert Kitchen

8 Dessert Pie Serves How Many?

If the pie is very large or contains a dense filling, you may choose to cut it into eight pieces. Aside from that, most 9-inch pies are served with six pieces each slice. 12 pieces per dish are available for pan pies, such as our sweet and savory slab pies, which are popular with customers.

How much pie do I need per person?

For a holiday family meal, which takes into consideration bigger amounts than a typical meal, the usual guideline is to budget for each person to consume one three-inch wedge of a nine-inch pie on average, according to the USDA (there are six of these slices in the pie). To put it another way, a family should have one whole pie for every six people who will be at the table.

How many pies do I need for 25 people?

Whether you’re serving pumpkin pie, sweet potato pie, or even apple pie, Cooking For Crowds recommends that each dish be cut into three 3-inch wedges. So, depending on how much your guests enjoy dessert, two or three 9-inch pies would be plenty to feed a group of 25 people. It occurs to me that I should just bake three pies.

How many pies do I need for 50?

The following are the instructions for using this food quantity chart:

Food Type	Approximate Amount for 50 Servings	Serving Size Per Person
Pies, 8-9 inch	7-8 pies	1 regular slice
Cookies	determine by pkg. size	2-3 cookies
Ice Cream, Sherbet	2 ½ gallons	1/2 cup
Purchased Desserts	determine by pkg. size	1/2 cup or 3-4

How many slices are in a 12 inch pie?

Calculate the number of slices per size. The size of the pizza you purchase will impact the number of slices that may be expected to be served by each pie: Small pizzas are typically between 8 and 10 inches in diameter and generate around six pieces each pie. Medium-sized pizzas are 12 inches in diameter and provide around eight pieces each pie.

How many slices are in a 12 pie?

Pizza sizes often range between: Small Pizza: 8-10 inches with 6 slices; Medium Pizza: 12-14 inches with 6 slices; Large Pizza: 16-18 inches with 6 slices A medium pizza is 12 inches in diameter and has 8 slices. A large pizza is 14 inches in diameter and has 10 slices.

How many slices are in a 7 inch pie?

They are available in either 6, 7, or 8 slice configurations.

How big is a Costco pumpkin pie?

Even though a Costco pumpkin pie is 12 inches in diameter and weighs more than three and a half pounds, the entire pie costs a startlingly modest $5.99 for the entire pie.

How many slices do you get out of a 10 inch pie?

You’re certainly aware that pizzas are available in a variety of sizes, but do you know what they are called? A small pizza is typically between 8 and 10 inches in diameter and yields around six slices of food. This is the most appropriate pie size for youngsters.

How many pumpkin pies do you need for Thanksgiving?

The Facts of the Situation. Every Thanksgiving, over 50 million pumpkin pies are devoured (add a sugar cookie crust to yours this year to make it stand out even more).

How much sausage do I need for 40 people?

There will be a variety of additional culinary items available for purchase during this brunch. Thank you very much! The majority of individuals only consume a third of a cup. This recipe serves 40 people using 13 cups (or 3 1/2 quarts).

How do you calculate food portions for a large group?

Take the number of people on your guest list and multiply it by three to figure out how many appetizer servings you’ll need for your reception. Even if a large group lunch is a sit-down affair, a general rule of thumb is to treat it as if it were a buffet and budget accordingly.

How do I figure out how much food I need for an event?

The “One Pound Rule” is the simplest of the rules.

For each adult guest, one pound of food should be provided (not including drinks or dessert). DRINKS WITHOUT BOOZE: Take into consideration two drinks for the first hour, and then one more drink for every additional hour after that.

THIS Is How to Cut a Pie the Right Way

It might be difficult to cut perfectly shaped slices of pie. Crumbling crusts, buckling bottoms, and spilling contents are all possibilities, but there are a number of methods to getting a nice slice. When it comes to learning how to cut pie with elegance, having the appropriate equipment is just as important as mastering the proper technique. You’ll need a pie to practice on if you want to be successful! Make one of these sumptuous meals a part of your meal.

What Tools Do I Need to Cut a Pie?

Perfect pie slices may be achieved without the use of a sophisticated four-in-one pie-slicing equipment. You can make them at home with a few simple ingredients. It’s possible that you already have all of the equipment you need in your kitchen.

A Serrated Knife

Whether you’re dealing with a curd or a cobbler, your bread knife can chop through dense contents like nobody’s business. The sharp edges snag on thicker fillings, causing the first deep incision to occur as a result. With the serrated knife, score the top of the cake, then cut your slices deeply. Make certain that, when you’re working with your serrated knife, none of these cardinal knife sins are committed.

A Paring Knife

Using a short, sharp paring knife, cut into the crust after you’ve sliced it with your serrated knife to really get into it. Check to see that you’ve cut clean, distinct lines that are isolated from one another from one other. Making clean cuts with a sharp and strong knife is the best approach to ensure that the components are not accidentally cut off a portion of the following piece while removing the previous. Maintain the sharpness of your paring knife with the help of our Test Kitchen’s best knife sharpener.

An Offset Spatula

There’s a reason why offset spatulas made it onto our list of the top kitchen gadgets of all time. You may use them for almost every baking chore that you can think of. They are not only useful for cake decoration, but they are also excellent for removing pie pieces from their baking pans. The tiny, sleek spatula can easily go beneath just about any surface, and the flat edge is great for supporting pieces as they are being removed from their respective surfaces.

How Can I Get that Perfect Slice?

You’ve got your knives ready, but before you get started, think about how you’re going to do it. It will take time and practice to get the ideal cut, so don’t be too hard on yourself if your first slice doesn’t turn out quite as you had hoped. Continue to try!

Adjust to Your Pan

The same cannot be said for all pie dishes. If you’re creating a deep-dish pie, such as our favorite farm apple pan pie, you’ll need to plan on cutting a lot more slices—and a lot more mess on the sides of the center pieces—than you may expect. Spatulas with more surface area will be more effective than offset spatulas, although serrated and paring knives will still be necessary. Pie plates with a more traditional shape, such as those in this collection, will benefit from the use of spatulas with a thinner blade.

Keep the Pie Cool

When the pie has had time to cool, no matter what kind of filling, pan, or topping you choose, you’ll have a lot simpler job slicing it. A pie that has just been taken out of the oven should not be cut since the filling will melt over the sides and your favorite buttery crust will collapse.

If you have the ability to chill or freeze the pie, you will have the greatest chance of success while cutting it. Even allowing the pie to cool to room temperature will make a considerable difference in the way you cut the pie crust.

Clean Your Knife

Between cuts, wipe off both your serrated and paring knives with a clean dish towel to prevent bacteria buildup. Due to the fact that it stops the crust from finding its way into the filling, this will keep the pie appearing fresh.

How Many Slices in a Pie?

Slices should be between 6 and 8 inches thick if you’re using a traditional 9-inch pie pan for slicing. When you make your initial cut with the serrated knife, make sure to cut the pie in half across the middle. Cut all of the remaining parts at the same time to guarantee that all of your pieces are the same size, as well as to make slice removal much easier in the future. If the pie is very large or contains a dense filling, you may choose to cut it into eight pieces. Aside from that, most 9-inch pies are served with six pieces each slice.

Because you can obtain a large number of slices from a single baking dish, these pies are excellent for potlucks and gatherings.

Dar’s Coconut Cream Pie

When I make a toasted coconut cream pie, my family goes crazy and the pie disappears in an instant. Darlene Bartos of Shoreview, Minnesota, sent in this message.

Lemony Sweet Potato Pie

I resort to this light and delectable sweet potato pie, which is flavored with just a dash of lemon for a finger-licking finish to any holiday feast. People always seem to have space for this delicious dessert, which is amusing to observe. Peggy West of Georgetown, Delaware, sent in this message.

Old-Fashioned Peanut Butter Pie

When I was a kid, my mother cooked a chewy, gooey peanut butter pie that I adored. Now I’m carrying on the tradition for the benefit of the next generation of peanut butter devotees. • Brianna DeBlake, from Fremont, Michigan.

Irresistible Coconut Cream Pie

My husband and I cultivate 500 acres of wheat on the family farm that his ancestors established in 1889. I make my own flour and enjoy using it in recipes like this one. The crust, which is simple to make and pat in, has a deep grain taste. A decadent coconut cream filling and a fluffy meringue on top make this dessert appealing. The following is a letter from Roberta Foster of Kingfisher, Oklahoma:

Deep-Dish Apple Pie

This dish is a definite keeper! With its flaky crust and delicious filling, this pie will be a hit with everyone. A hotel in West Brookfield, Massachusetts called the Salem Cross Inn

Easy Confetti Pie

When you combine a bright, creamy no-bake confetti filling with a sugar cone crust, you get a pie that tastes like birthday cake. —Gina Nistico, editor of Taste of Home Food magazine

Banana Cream Pie

This pie, which was made using our farm-fresh dairy products, was a delectable creamy treat that Mom offered whenever she felt like it. Her recipe is a true gem, and I have yet to come across one that is even somewhat comparable. — Bernice Morris of Marshfield, Missouri, is a writer.

Sour Cream Peach Pecan Pie

This pie is made with fresh peaches, delicious southern pecans, and real vanilla extract, making it an unique summertime treat.

—Sherrell Dikes, of Holiday Island, in the state of Arkansas

County Fair Cherry Pie

This cherry pie is really simple to make! Due to my dual career as a teacher and a Navy wife, ease of preparation and speed of preparation are essential in our household. — Claudia Youmans lives in Virginia Beach, and she is a writer. With these crucial pie baking utensils, you can bake success right into your pies.

Peanut Butter Cream Pie

Having a fluffy, no-bake peanut butter pie on hand during the summer months is a welcome treat. This pie comes together in minutes. This pie, which is bursting with flavor, is devoured even after a heavy dinner! The writer, JesseAnne Foust, of Bluefield, West Virginia

Easy Fresh Strawberry Pie

Instead of making a cake for my mother’s birthday, I decided to make this strawberry pie recipe. Because it was the middle of May in Oklahoma, the berries were in peak condition. Everyone in the family agreed that it was a remarkable moment. —Josh Carter from Birmingham, Alabama (USA).

Cape Cod Blueberry Pie

It has been a tradition in the Northeast since the 18th century to make this pie. Little wild blueberries and heavy cream would have been used by the settlers to garnish their dessert. I feel the same way. Nancy O’Connell of Biddeford, Maine, contributed to this article.

Ginger-Streusel Pumpkin Pie

I enjoy baking and have spent a significant amount of time creating treats for my family and friends. The streusel topping adds a particular touch to this pie that your family will appreciate. —Sonia Parvu, Sherrill & Company, New York City

Citrus Cranberry Pie

Make this stunning pie with a lattice top to show off the abundance of cranberries in the fall. A dollop of orange cream adds a touch of sweetness to the slightly sour taste. —Taste of Home Cooking Demonstration Kitchen Are you new to pie baking? You can find all of the techniques and tricks you need to make a beautiful pie in our comprehensive pie baking guide.

Marshmallow-Almond Key Lime Pie

In the summer, Key limes are at their ripest, which is essential for this pie’s characteristic sweet-tart flavor. Because it has a silky marshmallow top layer, which distinguishes it as a dessert crowd favorite, mine is different from other Key lime pies. Mrs. Judy Castranova of New Bern, North Carolina

Frosty Peanut Butter Pie

Even though it contains only a handful of ingredients, this peanut butter pie is sure to garner plenty of well-deserved praise. It seems like every time I bring this creamy, make-ahead pie to a gathering, someone asks me for the recipe. Christina Gillentine from Tulsa, Oklahoma, sent in this message:

Strawberry/Rhubarb Crumb Pie

Everyone in Maine appears to have an arhubarb patch, which is strange. This pie took first place in our church’s fair, and I hope it will be a hit at your house as well! Paula Phillips of East Winthrop, Maine, sent in this message.

Pecan Pie Bars

Exactly like pecan pie, these pecan pie bars are creamy and delectable. They’re ideal for bringing to potlucks and other social functions, as well. I always have an empty pan when I get home. This Kentucky Derby dessert is a must-have for the race day festivities. Carolyn Custer of Clifton Park, New York, sent this response.

Apple Crumble Pie

That this apple crumb pie dish has a fantastic crumb topping may explain why the dessert always vanishes so quickly once it’s served.

Perhaps it’s the thick apple filling that’s to blame. In any case, it’s a long-standing family custom. —Vera Brouwer, Maurice, IowaWatch how a soft pretzel pie crust changes an apple pie in this video tutorial!

Juicy PeachStrawberry Crumb Pie

There has been peach pie, strawberry pie, and maybe even peach-strawberry pie in your life. Add some fresh basil from the garden, and you’re in for a genuine treat. Give it a go. Lindsey Sprunk from Noblesville, Indiana sent this in:

Chocolate Raspberry Pie

My sister-in-apple law’s pie was so delicious that I had to obtain the recipe for myself. The tart raspberry layer is separated from the chocolate topping by a creamy cream cheese filling that is to die for. Decorate the plate with fresh berries to make it look even more impressive. —Ruth Bartel of Morris in Manitoba.

Sugar Cream Pie

Indiana sugar cream pie is one of my favorite desserts, and I really enjoy the one that my grandmother makes for me. Here in the Midwest, we call it “Hoosier” sugar cream pie and serve it warm or chilled. Laura Kipper, of Westfield, Indiana, sent in this message.

Rhubarb Cheese Pie

Sugar cream pie, particularly the one that my grandmother baked for me, is one of my all-time favorite treats. Our version, called “Hoosier” sugar cream pie, can be served warm or chilled. Westfield, Indiana resident Laura Kipper shared her thoughts.

Spiced Plum Pie

In this soothing pie, the gentle flavors of orange and nutmeg bring out the fresh flavor of plums to their best advantage. While the pie is still warm, enjoy a slice with a scoop of Vanilla Ice Cream to complete the experience. New Yorker Lucille Mead resides in the town of Ilion.

Contest-Winning German Chocolate Pie

Thanksgiving dinner at our house often involves 25 guests and a variety of pies from which to choose. There’s nothing quite like the flavor of German chocolate cake in this one. After trying it, a buddy assured me that it would become his go-to birthday pie from now on. Debbie Clay from Farmington, New Mexico sent us this message:

Chocolate Cheesecake Pie

This delicious yet easy pie is a perennial favorite among guests. Fresh raspberries or cherry pie filling are some of my favorite toppings. Sandy Schwartz from Brooklyn, New York

Tart Cherry Lattice Pie

When my mother is invited to a gathering or potluck, everyone asks for her handmade double-crust fruit pies, which she makes herself. In the summer, she makes this dish with fresh tart cherries from the orchard. A slice of chocolate cake topped with vanilla ice cream is one of my favorite desserts. PAMELA EATON, a resident of Monclova, Ohio

Perfect Rhubarb Pie

Nothing can disguise the sour rhubarb flavor in this delicious pie, which has the perfect combination of sweetness and tartness. Serving this dessert as a way to mark the end of winter is a pleasant gesture. The writer, Ellen Benninger, of Greenville, Pennsylvania

Sugar and Spice Pear Pie

Pear pie is a favorite of my family since it is a little less tart than apple pie. The buttery pastry and soft strawberries are well complemented by the nutty crust. Hillsboro, Oregon resident, Kristina Pontier

Sweet Potato Coconut Pie with Marshmallow Meringue

The coconut and marshmallows in my grandmother’s sweet potato dish are a family favorite. Even better, I reasoned, would be to bake it into a pie. — Simone Bazos is a resident of Baltimore, Maryland.

Raspberry Pie Squares

Even while it may appear difficult, this crowd-pleasing pie recipe will make it doable.

Sweet and tangy raspberry filling complements a flaky handmade pastry well, creating a delicious dessert. —Taste of Home Cooking Demonstration Kitchen

Lemon Chess Pie with Berry Sauce

This is one of those old-fashioned Southern treats that makes everyone in the family feel good about themselves. The berry sauce, which is as simple as pie to make, adds color and a delightful acidity. The writer, April Heaton, of Branson, Missouri Next, try this recipe for lemon chess pie!

Chocolate Silk Pie

In addition to melting in your mouth, this creamy, fast chocolate pie will melt any and all resistance to dessert! What a simple and effective method to express your feelings on Valentine’s Day. • Mary E. Relyea lives in Canastota, New York.

Frozen Grasshopper Pie

Whenever I first started playing with cream pies, I thought this would be the perfect dish to prepare for a family of chocolate enthusiasts. I was correct in my guess. Traditionally, this pie is offered as an adult New Year’s Eve dessert, although some people have also served it as a Christmas dessert after the kids have gone to bed. Mrs. Lorraine Caland of Shuniah, Ontario, provided the following statement:

Candy Apple Pie

This is the only apple pie that my husband would eat, which is OK with me because he prepares it on a regular basis, just as I do. We serve it as the finishing touch to our holiday feasts from New Year’s Day to Christmas Day, and it tastes similar to a blend of apple and pecan pie. Cindy Kleweno of Burlington, Colorado, contributed to this article.

Red, White and Blue Berry Pie

This brightly colored pie is, in my opinion, the embodiment of summer. The pie is decorated with bright blueberries and raspberries that are sandwiched between layers of cream cheese. Without this delectable dessert, I can’t fathom hosting a Christmas party! In Anchorage, Alaska, Cindy Zarnstrrff writes:

Creamy Banana Pecan Pie

When you serve this tiered banana masterpiece, you’ll receive a flurry of praises. Due to the fact that the filling is made using instant pudding mix, it is quite simple to put together. In Anchorage, Alaska, Isabel Fowler writes:

Grits Pie

People who are not fans of grits are sure to enjoy this pie since it is simple, southern, and delectably delicious. It has the appropriate custardy texture to go with the custard flavor. Victoria Hudson of Pickens, South Carolina wrote this.

Maple Sugar Pumpkin Pie

We create our own maple syrup, and it is this that gives this pie its distinct flavor and flavor. This is something you might want to prepare for your Thanksgiving feast. Essex Center, Vermont resident Martha Boudah shares her thoughts.

Fluffy Key Lime Pie

This no-bake pie will transport you to a tropical paradise. It’s low in fat, sugar, and hassle, and it tastes great. This is, without a doubt, the finest Key lime pie recipe ever! • Frances VanFossen from Warren, Michigan.

Mocha Java Pie with Kahlua Cream

I’m a huge coffee drinker, and I particularly enjoy the iced and frozen varieties. This pie was my attempt to incorporate such flavors into something sweet. Becky McClaflin of Blanchard, Oklahoma, provided this statement.

Florida Citrus Meringue Pie

Why restrict yourself to just one type of citrus fruit when you can make a magnificent dessert out of them all?

Because of the addition of orange and lemon, this delicious pie has a strong sweet-tart flavor! Barra Carlucci, of Orange Park, Florida says:

Double-Crust Strawberry Pie

This pie was really delicious the first time I made it, and I wanted to share it with you. The combination of fresh strawberries dusted with cinnamon results in a delectable pie that may be served warm or slightly cooled. Lake Zurich, Illinois resident Patricia Kutchins sent in this message:

Silky Chocolate Pie

Chocolate is responsible for the rotation of the earth! The chocolate pie tradition runs deep in our family, and this variation, made with a dab of brandy, is silky and oh, so unique. Kathy Hewitt, of Cranston, Rhode Island, sent this response.

Toffee Ice Cream Pie

My sister’s recipe was the inspiration for this dish, which I adapted to save time in the kitchen. There’s no mistake about it, you’ll want another helping.” Janell Greisen is a resident of San Dimas, California.

Rhu-berry Pie

Because I work in a coffee shop, I’m constantly on the lookout for fresh and interesting pies to serve my customers. My attention was drawn to this dish because of the mix of blueberries and rhubarb in it, and it became an instant best-seller. Karen Dougherty of Freeport, Illinois, contributed to this article.

Easy Crunch Berry Pie

This is a new and straightforward technique to preparing a pie that is worthy of serving to guests. The whimsical Cap’n Crunch cereal crust is a delight to bite into, and it’s the ideal match to the no-bake mixed berry filling in this recipe. —Taste of Home Cooking Demonstration Kitchen

Apple Pie

I recall returning home after a softball game dejected one day. We had lost the game. “Perhaps a taste of my handmade apple pie would make you feel better,” Grandma said, in her infinite wisdom. Grandma was correct after all it took was one mouthful. If you want to learn how to create homemade apple pie filling, this is the one and only recipe you will ever require. —Maggie Greene from Granite Falls, Washington

Honey Pecan Pie

Are you looking for a delightful way to cap off a great meal? With its conventional filling and honey-glazed pecans, this eye-catching pecan pie is sure to impress any audience. Cathy Hudak from Wadsworth, Ohio, contributed to this article.

Cranberry-Almond Apple Pie

Every year for Christmas, my grandma would make this treat for us. This apple pie is far superior to the typical apple pie. The recipe has become a family heirloom. New Hampshire resident Maxine Theriauit contributed to this article.

Your Pie Cheat Sheet

It may appear that the only calculation you’ll need to figure out how much pie to serve for Thanksgiving is pie + more pie = enough pie. However, this is not the case. After all, making extra pie is the quickest and most convenient method to assure that there will be enough for a piece the next morning. We agree with you that pie for breakfast the next day is always a fantastic idea. Nonetheless, in some cases, preparation takes precedence over spontaneity, so it’s a good idea to know how many pies you’ll need on hand.

If the sheer number of pies necessary for your feast makes you feel overwhelmed, remember that there are choices available to help lighten the load.
Pumpkin pie and other fruit pies (such as apple pie) store nicely and just need to be thawed before serving as the final course of dinner.
We won’t be disappointed if you don’t wind up requiring it.
But, let’s be honest, here’s the truth: Running out of mashed potatoes is one thing; but, if you find yourself in the unfortunate position of running out of pie, our only recommendation is to cut extremely little portions and beg for pardon.

ContributorHali Bey Ramdene is the creator of StudioHalibey, a creative agency that develops tales around food, healthy living, and overall well-being. FollowHali

8 Desserts In 1 Pan Recipe by Tasty

For20servings

2 cupschocolate chip cookie dough(455g)
2 cupscookie dough(455g), m m
2 cupsbrownie mix(455g), prepared with half of the recommended water
2 cupscookie dough 2 cupsapple pie filling(455g)
2 cupspumpkin pie filling(455g)
2 cupsbanana bread batter(455g)
2 cupscheesecake batter(455g)
Half sheet pan, 18 x 13 inch (45 x 33 cm)
8 sheetsgraham cracker
4 oz chocolate(115g)
1 cupmini marshmallows(50g)
3 sheets pie crust
2 cupsapple pie filling(455g)
2 cupspumpkin

Using cooking spray, coat a baking pan and line it with a piece of parchment paper that reaches over the sides of the baking sheet. These will serve as grips for lifting the dessert out of the pan. By visualizing 8 equal rectangles on the baking sheet, form the chocolate chip cookie dough into a flat, even, rectangular shape that fits into the split portion in the top left corner, ensuring sure the edges are as straight and crisp as possible
Bake for 15 minutes. Form the m m cookie dough into a comparable rectangle in the area of the cookie dough that is diagonally across from the chocolate chip cookie dough
Make pieces out of the graham cracker sheets by breaking them along their seams into pieces that are exactly the same length as the cookie dough rectangles. In the bottom left part, press them together to make a wall. In the bottom of the section, place two full graham cracker sheets
Place the chocolate on top in a uniform layer
Using the marshmallows, cover the whole surface of the chocolate
The brownie mixture should be gently distributed into a similar rectangular shape to the cookie dough in the portion directly to the right of the chocolate chip cookie dough Make a rectangle out of two pie crusts by rolling them together with approximately a 3-inch (8-cm) overlap and trimming the edges
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Place the rectangle layer of pie crust on the far right edge of the pan, over the area where the two rightmost portions of the pie would be. Using your fingers, gently press the pie crust into the edges of the pan, then cut away any extra that extends beyond the pan. Placing a double-layer piece of pie crust in the center and creasing it to adhere to and stay up on the pie crust that has been set down can help it stick and stay up
Another double strip of pie crust should be used to seal up the left-over border of the pie crust that was left exposed. After that, you should have two rectangles that are entirely enclosed in pie crust. Even if the brownie batter has a slight tendency to spread, gently press it back into its original rectangular shape. Add the apple pie filling to the bottom right square
Add the pumpkin pie filling to the top right square
Repeat with the remaining ingredients. Spread the banana bread batter into the space between the brownie and the pie shell as soon as possible. Another wall may be formed by breaking another graham cracker sheet into pieces and placing them along the bottom of the banana bread rectangle and to the right of the cookie batter for the m m cookies. Inside that rectangle, lay down 2 more sheets of graham crackers to make a base, and then equally pour the cheesecake batter on top of that
Bake for 1 hour at 350°F. Allow to cool completely before carefully removing the entire dessert from the pan using the parchment paper handles as handles. Transfer to a large chopping board as soon as possible. Make 8 evenly spaced vertical slices and 4 evenly spaced horizontal slices, resulting in bars with 1, 2, or 4 flavors, depending on your preference. Enjoy

For20servings

2 cupschocolate chip cookie dough(455g)
2 cupscookie dough(455g), m m
2 cupsbrownie mix(455g), prepared with half of the recommended water
2 cupscookie dough 2 cupsapple pie filling(455g)
2 cupspumpkin pie filling(455g)
2 cupsbanana bread batter(455g)
2 cupscheesecake batter(455g)
Half sheet pan, 18 x 13 inch (45 x 33 cm)
8 sheetsgraham cracker
4 oz chocolate(115g)
1 cupmini marshmallows(50g)
3 sheets pie crust
2 cupsapple pie filling(455g)
2 cupspumpkin

Using cooking spray, coat a baking pan and line it with a piece of parchment paper that reaches over the sides of the baking sheet. These will serve as grips for lifting the dessert out of the pan. By visualizing 8 equal rectangles on the baking sheet, form the chocolate chip cookie dough into a flat, even, rectangular shape that fits into the split portion in the top left corner, ensuring sure the edges are as straight and crisp as possible
Bake for 15 minutes. Form the m m cookie dough into a comparable rectangle in the area of the cookie dough that is diagonally across from the chocolate chip cookie dough
Make pieces out of the graham cracker sheets by breaking them along their seams into pieces that are exactly the same length as the cookie dough rectangles. In the bottom left part, press them together to make a wall. In the bottom of the section, place two full graham cracker sheets
Place the chocolate on top in a uniform layer
Using the marshmallows, cover the whole surface of the chocolate
The brownie mixture should be gently distributed into a similar rectangular shape to the cookie dough in the portion directly to the right of the chocolate chip cookie dough Make a rectangle out of two pie crusts by rolling them together with approximately a 3-inch (8-cm) overlap and trimming the edges
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Place the rectangle layer of pie crust on the far right edge of the pan, over the area where the two rightmost portions of the pie would be. Using your fingers, gently press the pie crust into the edges of the pan, then cut away any extra that extends beyond the pan. Placing a double-layer piece of pie crust in the center and creasing it to adhere to and stay up on the pie crust that has been set down can help it stick and stay up
Another double strip of pie crust should be used to seal up the left-over border of the pie crust that was left exposed. After that, you should have two rectangles that are entirely enclosed in pie crust. Even if the brownie batter has a slight tendency to spread, gently press it back into its original rectangular shape. Add the apple pie filling to the bottom right square
Add the pumpkin pie filling to the top right square
Repeat with the remaining ingredients. Spread the banana bread batter into the space between the brownie and the pie shell as soon as possible. Another wall may be formed by breaking another graham cracker sheet into pieces and placing them along the bottom of the banana bread rectangle and to the right of the cookie batter for the m m cookies. Inside that rectangle, lay down 2 more sheets of graham crackers to make a base, and then equally pour the cheesecake batter on top of that
Bake for 1 hour at 350°F. Allow to cool completely before carefully removing the entire dessert from the pan using the parchment paper handles as handles. Transfer to a large chopping board as soon as possible. Make 8 evenly spaced vertical slices and 4 evenly spaced horizontal slices, resulting in bars with 1, 2, or 4 flavors, depending on your preference. Enjoy

Pies & Tarts

Using cooking spray, coat a baking tray and line it with a piece of parchment paper that reaches over the sides. To remove the dessert out of the pan, these will serve as handles. By visualizing 8 equal rectangles on the baking sheet, form the chocolate chip cookie dough into a flat, even, rectangular shape that fits into the split portion in the top left corner, making sure the edges are as straight and crisp as possible; bake for 10 minutes. Form the m m cookie dough into a similar rectangle in the area of the cookie dough that is diagonally across from the chocolate chip cookie dough.

On top, evenly distribute the chocolate; The marshmallows should be evenly distributed on the chocolate; The brownie mixture should be gently distributed into a similar rectangular shape in the portion directly to the right of the chocolate chip cookie dough.
Bake at 300°F (150°C) for 30 minutes.
Trim any extra pie crust that extends beyond the edges of the pan after pressing it into the edges of the pan.
Two rectangles should be entirely encased in pie dough at this point.
Spread the banana bread batter into the gap between the brownie and the pie shell as soon as it is ready.
Inside that rectangle, lay down two more sheets of graham crackers to make a base, and then equally pour the cheesecake batter on top of that; For 1 hour, bake at 350°F Allow the dessert to cool completely before carefully removing it from the pan using the parchment paper handles.

Double-Crust Pies

Double-crust pies are pies that have a crust on both the top and bottom.

Because they preserved better than pies without a top crust in the days before refrigeration, many people opted to make them in those days instead. A double-crust fruit pie can keep for three to four days if it is stored in a cool corner of the kitchen.

Definition of a standard dessert pie

The procurement strategy for pies in the United States Department of Defense The Department of Defense of the United States. MIL-P-35095 is a military designation (Pies, Fresh and Frozen). On the 3rd of November, 1986, defines the names for pies with a complete top crust, a lattice top crust, and a crumb top crust. For something that is, after all, “only a pie,” its criteria may appear to be a little “hard-core.” Keep in mind, however, that the United States Department of Defense purchases hundreds of thousands of pies every year, and it is likely that the pies must fit into standardized chilled storage facilities.

In any case, their standards give a valuable “basic” description of sweet pies that may be found on the internet.

8 inches (20 cm) wide and weighing not less than 22 oz (623.7 g)
9 inches (23 cm) wide and weighing not less than 36 oz (1021 g)
10 inches (25 cm) wide and weighing not less than 36 oz (1021 g)

Other factors that influence quality include:

Additional factors that influence quality include:

In addition, the civilian branch of the United States government establishes requirements for the pies it orders. Their respective definitions Item number A-A-20074A. The Federal Supply Service of the General Services Administration maintains an alphabetical collection of federal specifications and commercial item descriptions, which is known as the Alphabetic List of Federal Specifications and Commercial Item Descriptions. Recognize the same sizes and weights listed above that the military is looking for, with the addition of a smaller size of the following:

It must be at least 3 inches (7.62 cm) broad and weigh no less than 4.25 ounces (120.5 g)

A “tart,” rather than a “pie,” is what most real-life citizens would refer to that modest portion of food. The depth of the pie plate does not appear to be covered by either the military or civilian lists, although that would be governed by the weights that have been requested.

Tips for pies

You are not need to follow any of the following suggestions in order to produce excellent pies, but doing so can elevate a pie to visual splendor.

Brush away any extra flour from the pie crusts as you lay them in the pie pan. Apples or other fruit should be packed in as tightly as possible to avoid “valleys” emerging in the top crust
Make an egg wash using one egg that has been beaten. Brush it along the border of the bottom crust so that when the top crust is placed on top of it, it will seal, preventing leaking out the sides of the pie. Next, as you put the top crust on, brush the egg wash over the whole top crust, being careful not to leave any puddles on the surface.

Recipes

Cooking Recipes for Apple Pie
Apple Pie with Custard Filling
Bacon and Potato Pie
Banana Mincemeat Pie
Bean Pie Recipe
Beef and Guinness Pie
CabbageNut Pie
CheeseTomato Breadcrumb Pie
Cranberry Mince Pie
Custard Pie Surprise
Custard Rhubarb Pie
E.D. Smith Recipe for Pumpkin Pie
Fish and Shrimp Pie
Huntingdon Fidget Pie
Marmalade Pie
Peach

Notes on the Past Round clay pots with deep sides have been discovered in Kent, England, and are thought to be Roman pie plates. Crostatae, or free-form pies, were also popular among the Romans. These are still made by the Italians today; see the separate section onCrostate. Unlike today, pie pans (and bread tins, for that matter) weren’t invented until the late 1700s. Previously, pies were only available in rectangular shapes. Using a long, rectangular form, you stretched out your dough and pinched the sides up to create thick, solid edges that would hold the contents in place.

The notion of round pies appears to have originated with the colonists in America, and it is possible that it all began with someone deciding to attempt baking a pie in a roundcast-iron pan for the first time.
You sliced it open and ate the filling on the interior while discarding the crust.
Its sole aim was to keep all of the moisture in and prevent the food from drying out while it was being prepared.
Mincemeatpies were outlawed by Olive Cromwell.
As apple tree cuttings were being sent from England to America by the colonists, Queen Elizabeth I was already consuming it in her homeland.
It’s difficult to tell who is responsible for these abominations, although cherry pies have been around for a long time.
Prior to the invention of saran wrap and the refrigeration of pies, the intended shelf life of a pie was a significant issue in the decision of whether to create a cream pie or a fruit pie: “Mom baked all the time.

If it was hot enough to almost sear the fuzz off my arm, it was hot enough to bake a pie.

“Mom baked the pastry, and I filled the pies when I was younger.” The standard batch size was six pies.

Ruby Elford was a master pie crust maker, thanks in part to the superb leaf lard from Ed’s rendering business.

It was with bated breath that she awaited the arrival of rhubarb and saskatoons in June, strawberries in July for her famed double-crust strawberry pie, Okanagan peaches in August, and green apples in September.

If they couldn’t get their hands on fresh lemons because of wartime shortages or poor finances, they could whip up a mean vinegar pie.

Aside from a family favorite, sour cream and raisin, she avoided the majority of cream pies due to their tendency to deteriorate quickly.

They had a good reputation.

“During the winter, the porch was transformed into a walk-in freezer, and pastries and cakes froze well.” — Judy Schultz, et al.

Company’s Company Publishing Limited, based in Edmonton, Alberta, published the book in 2006.

7 and 8.

Don Schaffner, Specialist in Food Science and Distinguished Professor at Rutgers University, the difference between cream and double crust fruit pies was truly justified from a scientific standpoint: “By baking it, you eliminate vegetative spoiling germs.” Because the filler is acidic, there is no possibility of spore production or proliferation.

Furthermore, because of the limited water activity in the crusty outer layer, there is no development on the top.” Randal Oulton receives a letter from Don Schaffner. The date is November 26, 2021. Twitter.

LiteratureLore

“In many households, a meal would be completed without pie, and they are served at least twice or three times a week on ordinary occasions as well. “Handy as pie for breakfast” is an old saying that we now consider to be out of date in terms of its current relevance, but despite the warnings of those who go out, even into the byways, calling upon all those who continue to indulge their appetites in violation of the most recent advances in hygenic eating, we find that a surprising number of our stout-minded and old-fashioned folk still hold fast to the notion that pie is a nice and handy relish for breakfast.

However, there are pies and then there are pies.

Given that pie is one of those foods that is believed to be relatively indigestible, even for the hardy and robust, it should be consumed in large quantities during the most active hours of the day to allow for good digestion: consequently, eating pie in the morning or noon is the recommended time.

The Trenton Times published on January 23, 1902, a Thursday.
The pies were either baked in fixed pitches or carried in a tray approximately three feet square, either on their heads or slung from a strap around their necks, while they walked the streets.
It was necessary for the piemen to skimp in order to keep their prices at the expected penny, which meant that their pies were manufactured with low-cost shortening, had less filling, or had poor-quality meat.
When Mr Pickwick is terrified in 1833, Sam Weller tells him, “Wery excellent thing is weal pie, when you.
Even the removal of the Corn Laws was ineffective because, as soon as wheat became more affordable, pie shops sprung up, further depleting the street-trade of the piemen.
The manner of charge used by piemen was particularly appealing to the lads.

Language Notes

In Middle English, the word “pie” was written “pye.” Crust was referred to as “coffyn” in this context.

Other names

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Ever So Humble Dessert

You may choose from a vast range of frozen, ready to bake pies as well as all of the other treats available on our website if you visit our Retail Store. Dessert PiesReadyto Bake Frozen Pies. Trans fats are not included in this product because it is all natural. We’ll prepare it, and you’ll bake it! Enjoy the convenience of a freshly cooked pie anytime you want, without having to go through the hassle of baking one from scratch! Our ready-to-bake fruit pies are specifically designed for use in the home kitchen.

10″ PiesMake eight substantial servings and weigh around three and a half pounds on average!
Pies are available for purchase in our retail store for $19.956.” This is referred as as the Goldilockspie!
This recipe makes two to three servings.
5″ Pies are so adorable that we nicknamed them “Cutie Pies”!
Even while they’re large enough to share, they’re also little enough to eat on their own.

5 inch Cutie Pies

Apple- Freshly peeled apples tossed with brown sugar and spices, piled high beneath our tender, flaky crust.Wild Blueberry- Flavorful and juicy wild blueberries kissed with lemon, nestled inside our tender, flaky crust.BlackBlue- Two of summer’s most flavorful berries – blackberries and blueberries – together in one pie with fresh lemon and cinnamon.Blue Barb- Plump and sweet blueberries tossed with brown sugar and spices, piled high beneath our delicate, Tart Cape Cod cranberries, sweet strawberries, wild blueberries, and zesty oranges combine to create a delicious dessert.

Yum!

(Seasonally available, Fall)Pineapple- Sweet, juicy pineapple enriched with its own juice.

Locally produced, fresh off the tree peaches are mixed with just enough cinnamon and sugar to bring out their aromatic taste throughout the months of August and September.

Fully Baked, Thaw and Serve PiesStrawberry Rhubarb- Sugary sweet strawberries are paired with tart rhubarb and a smidgeon of orange zest to create a delightful summer combination.Summer Medley- Summer’s favorite’s – Tart rhubarb, sweet strawberries, and plump blueberries are enhanced with fresh oranges.Very Berry- Blackberries, raspberries, and strawberries are combined with a dash of cinnamon to create Our cream pies are created with 1 percent low-fat, farm fresh milk (antibiotic and hormone free), and they are topped with 100 percent REAL Whipped Cream!

(Only available during the months of October, November, and December.) Every one of our cream pies is filled with our own rich, dark chocolate filling and topped with a pillow of whipped cream and chocolate chips on top.Key Lime- A tart, tangy taste of the tropics made with authentic Key West key lime juice, and topped with whipped cream.Cannoli Pie- Creamy, sweet ricotta studded with tiny chocolate chips, and topped with whipped cream and chopped pistachios on top.Raspberry Heart Seasonal call for availability.Package of three – $10.95New England Apple CrispThe Fruit, the Whole Fruit, and Nothing But the Fruit!Tender and delectable, these delicate heart shaped pastries are guaranteed to impress.

Our nutritious Apple crisps are a delectable way to dish up nature’s abundance in a different way.

It is available in two sizes: small ($6.95) and large ($11.95). It is also available in a party size ($27.95), which is an eight-pound container that feeds 12.

The Dish on Pie

Pumpkin, berries, lemon meringue, caramel apple, and chocolate cream are among the dessert options. All of these pies are among my favorites. The majority of people have at least one favorite pie (some of us have five). Many of us have wonderful recollections of eating home-baked pies from our mothers’ (or grandmothers’) kitchens. In the event that you’re really fortunate, you may have fond recollections of baking with your mother or grandma. Not to mention the fact that Thanksgiving and the holiday season that follows are synonymous with “pie.” Of course, all of those delicious holiday treats can add up quickly in terms of calories.

This manner, you may satisfy your craving for pie while consuming less calories and fat grams.

Making a lighter pie is as simple as counting to three.

Tips for Lighter Piecrust

What’s the name of that delicious, flaky pie crust you’re so fond of? It has a flaky texture because to the fat particles that have been placed between the wheat flour particles. Some recipes call for shortening, while others ask for butter. My mother’s recipe asked for vegetable oil, which she always used. When it comes to piecrust, you have a few alternatives to consider in terms of health:

Instead of two crusts, use one. Look for pie recipes that just call for a bottom piecrust to save time and effort (instead of two crusts). The brown color will help you to save 120 calories and 8 grams of fat each slice of pie (assuming you get 8 slices out of a 9-inch pie). By using half whole-wheat pastry flour and half white flour in your piecrust, you may increase the fiber and nutrients in your pie. For a one-crust pie serving eight people, this adds approximately 1 1/2 grams of fiber per slice. Make the switch to a healthier fat. Use an oil-based crust recipe instead of shortening to make your pie more flaky (like the one below). So use a healthy oil like canola, which has more beneficial monounsaturated fatty acids and plant omega-3 fatty acids
And cook with less fat to begin with. Make your piecrust dough with a little less fat (maybe 5 tablespoons instead of 8) and it will turn out better. Make a substitute for the buttermilk, such as low-fat buttermilk, maple syrup, or fat-free or light cream cheese
Remove the crust and replace it with crumbs
Reduce the sugar by half. Some pies may be made without the need of a pie crust. First and foremost, select a filling that can stand on its own (nothing too gooey). After that, spray or lightly grease your pie plate with canola cooking spray or margarine. Tilt the dish to ensure that all of the crumbs are evenly distributed throughout the inside. Exactly what sort of crumbs should you use is up to you. Using wheat and herb cracker crumbs or seasoned croutons, crumbled, can be used to top quiche during baking. Gingersnap or SnackWells shortbread cookie crumbs can be used to make lemon or lime pie filling. Graham cracker or chocolate cookie crumbs can be used in a chocolate cream pie.

Last but not least, a word on pie crust: I despise making pie crust for some reason. Perhaps it is the “cutting in” of the fat, or perhaps it is all of the rolling that is required to get the dough exactly right, but I despise it. I’ve been experimenting with my mother’s amazing oil piecrust recipe, trying to increase the fiber content while reducing the quantity of oil used as much as possible. Take a look at the outcomes in the recipe section below. As a matter of fact, the dough is so delicious that I’ve been eating it directly from the bowl, which is always a good sign.

I, on the other hand, truly like it.

Tips for the Pie Filling

Tart (lemon or Key lime) to fruity (apple, berries, etc.) to nutty (pecan) to creamy (chocolatecream) to veggie-like (carrot) are some of the pie fillings available (pumpkin and sweet potato). Whenever you’re attempting to lighten a pie filling, there are two things you should keep an eye out for: sugar and fat. A cup of sugar is often called for in pie filling recipes. All of this adds up to around 100 calories per serving, simply from the sugar contained in your filling! Use half the amount of sugar called for in the recipe (which normally works well with a fruit filling) or substitute half of the sugar with Splenda to reduce the sugar calories by a quarter.

In one of the sweet potato pie recipes I looked at, half a cup of butter was asked for.
In most cases, you may reduce the amount of butter in fillings to 2 tablespoons and then add a few tablespoons of orange juice, rum, or maple syrup (particularly if you’ve reduced the amount of sugar by half) to taste.
This is, to put it bluntly, superfluous.
Creamy and custard pie fillings typically call for evaporated milk, which should not be mistaken with sweetened condensed milk, which may be found in finer pies such as Key lime and Kahlua cream pie and other variations.
You may also use evaporated skimmed milk in recipes that call for evaporated milk.
Another creamy filling item that can be substituted with a lower-fat version is cream cheese.

Use light cream cheese instead of regular cream cheese if your filling asks for an 8-ounce box. You’ll save roughly 37 calories and 5.5 grams of fat per serving (assuming there are 8 servings per pie) this way.

Tips for the Pie Topping

Now it’s time for the pie toppings! You didn’t believe me when I said I was only going to fill a container, did you? The topping options are essentially limited to extra crust, whipped cream, meringue, crumb topping, whipped toppers (such as Cool Whip), and, of course, ala mode (with ice cream). All of these garnishes will add calories to your meal. Some include a lot of sugar, while others have a lot of fat. You may use a lighter choice, such as fat-free or light whipped topping, for the original.

The following are some other light topping options:

If the recipe asks for meringue (egg whites and sugar), spread a lovely, modest layer of the white stuff on top of the pie to finish it off. You are not need to create a mountain of meringue. Instead of a top crust, top your fruit pie with a crumb topping that is richer in fiber and lower in fat (see recipe below)
If you want to serve your pie with ice cream, use one of the great-tasting light vanilla ice creams available on the market (with roughly 4 grams of fat per 1/2 cup serving), and use a cookie-dough size scoop (about 1/4 cup of ice cream when rounded)
Or

This brings our “pleased as pie” triptych to a close; we’ve already covered the pie crust, the filling, and the topping. Let the season of pies begin!

Crumb Topping for Fruit Pie

Members of the WebMD Weight Loss Clinic: 1 piece of bread OR 4 crackers OR 1 dish of a light dessert are examples of journal entries. a third cup of quick oats Whole-wheat flour (about 1/4 cup plus 2 tbsp) unbleached white flour (about 1/4 cup plus 2 teaspoons) dark brown sugar (about 1/4 cup plus 2 teaspoons), tightly packed 1/4 teaspoon baking soda (a little on the generous side) a little overflowing a quarter teaspoon of salt 1/4 cup low-fat margarine (optional) (with 8 grams of fat per tablespoon) buttermilk (at a reduced fat) 1 tbsp (add one or two teaspoons more if needed)

Prepare your pie by preheating the oven to 350 degrees Fahrenheit or the temperature indicated by your pie recipe. In a large mixing basin, combine the oats, flours, brown sugar, baking soda, and salt using an electric mixer on low speed until well combined. Margarine should be added in chunks and beat on medium speed, scraping the margarine off the beaters numerous times, until a fine crumb is produced
Blend with a mixer just until the crumb mixture has been moistened beautifully, after which drizzle buttermilk over the top of the oat mixture. If extra buttermilk is required, add a teaspoon or two more. Spread the topping over the pie mixture and bake according to the directions on your pie recipe (usually about 30 minutes). The top of the pie should be covered with foil during the first 20 minutes of baking if your recipe asks for it to be baked for more than 30 minutes. Remove the pie from the oven and bake for a further 24 minutes, or until the crust is golden brown.

This recipe makes enough pie topping for one 9-inch round pie. The cost per serving (assuming 12 serves per pie) is: 90 calories, 2.5 grams of protein, 13.5 grams of carbohydrates, 3 grams of fat, 0.8 grams of saturated fat, 0 milligrams of cholesterol, 1.2 grams of fiber, and 102 milligrams of sodium

Light Canola Pie Crust – No Rolling Required

Members of the WebMD Weight Loss Clinic: Journal As an example, 1 dish of crust may be 1 pancake, waffles, or French toast, OR 1 slice of bread, OR 1 part of light dessert 3/4 cup whole-wheat pastry flour is used in this recipe (or regular whole-wheat flour) 3/4 cup unbleached white flour (not bleached) a quarter teaspoon of salt 1 tablespoon light pancake syrup (optional) 5 tbsp. canola oil (optional) 3 tablespoons fat-free buttermilk (optional)

In a medium-sized mixing bowl, combine the flours and salt and beat thoroughly with an electric mixer (on LOW speed)
In a mixing bowl, combine the pancake syrup and canola oil and mix on low speed until the mixture appears mixed and crumbly. Slowly add the buttermilk, mixing only until the dough is moistened and holds together nicely (approximately 1 minute) (about 15 seconds). If the dough appears to be a touch too dry, add a teaspoon or two additional buttermilk to the mixture. Press the dough into the bottom of the deep-dish pie pan evenly with your hands. The dough can be pinched into scallops or made double thickness and pressed with a fork around the edge of the pie dish, depending on how thick you want the dough around the edge to be. Continue with your baking recipe as planned. If you require a prebaked piecrust, preheat the oven to 375 degrees, punch many holes in the crust with a fork, and bake for approximately 20 minutes

One deep-dish pie crust (9-inch diameter) is yielded. In a single serving (assuming there are 12 servings), the following nutrients are provided: 111 calories, 2 g protein, 12 g carbohydrate, 6 g fat (0 g saturated fat), 0 mg cholesterol, 1 g fiber, 151 mg sodium. Members of the WebMD Weight Loss Clinic may enjoy a light cinnamon whipped cream topping. Journal half-cup whole milk OR 2 teaspoons sweetened cream equals one serving 8 ounces heavy whipping cream (optional) (liquid) a half cup of powdered sugar 2 cups low-fat milk Cool Whip or another whipped topping of comparable consistency 1 teaspoon of cinnamon, ground (add more to taste)

Using a chilly, small mixing bowl, add the chilled liquid whipping cream and beat on medium-high until the cream is beautifully thickened
Combine powdered sugar, fat-free whipped topping, and cinnamon in a large mixing bowl by hand using a spoon or spatula
Mix well until thoroughly combined Place in a covered container in the refrigerator until ready to serve.

This recipe makes approximately 4 cups of topping (about 16 servings) Per 1/4 cup serving, the following nutrients are provided: 70 calories,.5 g protein, 7 g carbohydrate, 4.5 g fat, 2.8 g saturated fat, 16 mg cholesterol, 0 g fiber, and 10 mg sodium in one serving.

59 percent of all calories come from fat. The WebMD Weight Loss Clinic’s “Recipe Doctor,” Elaine Magee, MPH, RD, is a nutritionist and author who has written a number of books on nutrition and health. Her thoughts and conclusions are all her own.