pie
The Blackberry Silk Pie (this recipe is a close enough match) is one of our favorites. The recipe that I have says to serve the pie chilled, but we generally prefer to eat it hot. Partially it's because we like it better that way, and partially because we don't like to wait.
For the pie I made last night I used 1/2 cup of black raspberries and 1 1/2 cup of yellow raspberries instead of blackberries. (Our blackberry crop is much smaller than our yellow or black raspberry crops in general, and last year for various reasons it was even smaller than usual. Plus it's March.) It turned out well, but the yellow raspberries have a more delicate flavor than blackberries, and so I kind of thought that the custard overwhelmed the berry flavor a bit.
So tonight I have a piece of leftover pie directly out of the refrigerator, and find that the berry and custard flavors were much better matched than they were last night. I guess that the berry flavor comes out more when the pie is cold. With the more strongly flavored blackberries I don't think that it matters much, but with the yellow raspberries it does seem to make a difference. Huh.
The wheat-free crust is still a work in progress.
For the pie I made last night I used 1/2 cup of black raspberries and 1 1/2 cup of yellow raspberries instead of blackberries. (Our blackberry crop is much smaller than our yellow or black raspberry crops in general, and last year for various reasons it was even smaller than usual. Plus it's March.) It turned out well, but the yellow raspberries have a more delicate flavor than blackberries, and so I kind of thought that the custard overwhelmed the berry flavor a bit.
So tonight I have a piece of leftover pie directly out of the refrigerator, and find that the berry and custard flavors were much better matched than they were last night. I guess that the berry flavor comes out more when the pie is cold. With the more strongly flavored blackberries I don't think that it matters much, but with the yellow raspberries it does seem to make a difference. Huh.
The wheat-free crust is still a work in progress.