pie!
Well, I guess these are tarts, not pies. It is a basic pie crust recipe rolled flat, with the filling heaped in the middle, and the crust just folded up around the fruit. One is raspberry-pear, and the other is apple-plum. Yum!
Monday, May 28, 2007
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2 comments:
What insipired you to make this pie/tart as opposed to just a regular pie?
Also, did you use frozen raspberries or fresh?
Hi C - I used fresh raspberries. They were on sale as "ripe/overripe" berries, so I cooked the right up.
I like the way these look ("rustic!"), they are very easy to make, and you do not have to blind bake the crust or use any kind of pie weights.
There is an incredible pie I have been dreaming about lately from my favorite dessert cookbook - In the Sweet Kitchen. It has a toasted cornmeal crust with lemon curd as the filling and covered in fresh berries. Amazing. I made mini versions in a muffin pan.
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