A joke in part (like how I say I play a chemist on TV), but the TL;DR is that I spent six years on a military base in Franconia (not far from Nürnberg), so my childhood was a strange mix of German-ish and American. My German is okay-ish, but my grammar is poor and my vocabulary a bit lacking, though I can manage for day-to-day things in Germany (like grocery shopping) and playing games of Magic: the Gathering fully in German. My Dutch is definitely better than my German, though my German is probably better than my Luxembourgish. But with having lived in Luxembourg and the Netherlands for the past decade, I definitely feel less American anymore. (Though I will be finally becoming a Luxembourger in a few months, barring catastrophe, so at least I'll have an EU passport!)
You're welcome. :)Thank you, doctor shark, I was thinking of what to say in response to zompist's question, and you put it better than I could have done.but while there are pies and cakes in German bakeries which are very delicious, they often aren't as runny filling-wise as the fruit pies like one normally in the US. For example, a Strudel with apple filling will tend to have a quite thick/viscous filling compared to a typical US cherry pie, for example. Come to think of it, in fact, there really aren't a lot of pastries that I'd consider a direct equivalent to a US fruit pie... even the cherry pie-like thing I'd bought in Tulipland (aka the Netherlands) was more a cake, even despite the topping.
But to re-emphasize your point, the pie plate is for presentation purposes only, if at all. Even for a more viscous filling like a pumpkin pie, you still remove the slices from the pan and plate them.
