Comments for Everyday Pie

Comment on Fresh Strawberry Pie by Kelli Avila

Kelli Avila — Tue, 08 Jul 2025 17:56:10 +0000

In reply to Nicky. Hi Nicky! Sorry for the confusion, a quart here is considered about 16 ounces or 450 grams, give or take. It isn't always that exact amount, as generally our strawberries are sold as a "quart" sized container. For the sake of this recipe, you can go with 450 grams, though! Does that answer your question sufficiently?

Comment on Sour Cherry Pie Filling by Kelli Avila

Kelli Avila — Tue, 08 Jul 2025 17:54:29 +0000

In reply to Agnes. I have not done any research on how to make sure this is safe for canning, so if you did do that, you'd have to figure out the science behind it.

Comment on Sweet Cherry Pie (Made with Frozen Cherries) by Kelli Avila

Kelli Avila — Tue, 08 Jul 2025 17:53:35 +0000

In reply to Sylvia Ruth. I think it's always a good move to let frozen fruit briefly sit at room temperature for about 10 minutes, but strictly speaking you do not need to let cornstarch macerate like you would quick cooking tapioca.

Comment on Mini Fruit Tartlets by Emily willcut

Emily willcut — Sat, 05 Jul 2025 11:57:23 +0000

Kelly!! This is the absolute best tart I’ve ever made or eaten!! The crust is perfect and has a great bite to it! The filling is out of this world. I had two without the fruit because I couldn’t wait to get it in my mouth. Once I garnished the rest with the fruit that were so beautiful. 10 out of 10! Now I gotta go have another for breakfast. 🙂🙂🙂🙂 highly recommend this recipe

Comment on Sweet Cherry Pie (Made with Frozen Cherries) by Sylvia Ruth

Sylvia Ruth — Thu, 03 Jul 2025 16:03:00 +0000

If I use cornstarch instead of tapioca, does it still need to rest at room temp for 10 minutes?

Comment on Homemade Vanilla Bean Ice Cream by Sandy

Sandy — Sat, 28 Jun 2025 17:12:58 +0000

I made this, and I’m not sure I’ll ever be able to go back to commercial ice cream again. The flavour is divine and the texture is spectacular.

True to form, the recipe is a breeze to follow. Kelli’s instructions are clear and detailed, making this easy to execute—even if it’s your very first time making ice cream ever (hi, that’s me!)

I’ll be making this again after we eat up the first batch. Which will be very soon.

Comment on Sour Cherry Pie Filling by Agnes

Agnes — Sat, 28 Jun 2025 09:21:12 +0000

Hi,
can I actually just preserve the filling by canning them and store them in the shelf?

Comment on Cream Cheese Pie Crust by Kelli Avila

Kelli Avila — Tue, 17 Jun 2025 13:43:22 +0000

In reply to Ricki Hallock. I'm confused about what you are confused about? The recipe calls for both butter and cream cheese. Can you clarify for me what you are confused about? -Kelli