I made a tasty plum pie the other month! I bought a graham crust to put it in, but it was easy as anything.
Cut up three or four plums and put them in a pan with a little water, some ginger, about a half a cup of sugar, a pinch of cinnamon, and some rosewater. Simmer until the plums are soft and the juice starts to thicken. If you want it thicker and more pie-filling-y, stir a teaspoon of corn starch into cold water and add it to the pan. When it looks good, dump everything into the pie crust and bake at 350F for 20 minutes or so. It would be excellent with a brown sugar/nut/oatmeal crumble topping, if you wanted to add that.
That sounds good, especially with a nutty/oatmeally topping. I'm going to print that out and add it to my to-make list!
My recipes are usually very vague too - this one was an exception because I copied it word for word from my school recipe book, which yes, I still have, and still use! We learned all the basics at school, and the recipes were pretty good.
Enjoy it! I've tried to make my recipes more precise and replicable, but I find I can't manage it unless I write it down as I'm cooking, which is impractical. But I think they turn out all right.
I have the same issue when it comes to saving recipes I've cobbled together - I try to write them down, but unless it's baking and ingredients need to be fairly precise, I don't measure things that often!
Frozen berries of your choice (I almost always use raspberries, sometimes a raspberry and blueberry mix). One box of sponge cake mix Butter
Take a pie tin, dump the frozen berries into it, make sure they cover the bottom. Dump the box of cake mix on top, smooth out evenly. Slice the butter and cover the cake mix with the slices. I usually use extra salted butter because I like the sweetness with a hint of extra salt. In order to get really thin slices of butter I usually make sure the butter is really cold and then slice it using a cheese slicer. You can also place knobs of butter strategically over the surface.
Put into oven at 200-225 degrees Celcius for about 25 minutes, until golden brown. Best if served warm, with vanilla ice cream.
Key Lime Pie
Crust:350 ml Graham crackers (we use deciliters as a standard for measuring volume, but I'm pretty sure we're the only ones in the entire world to do so. I'm converting to ml even though I'm pretty sure the rest of the world goes by weight for
( ... )
Anything with the words 'easy peasy' in the title works for me! And funnily enough, Key Lime pie was one of the pies I've been wanting to try as I love limes - I was just waiting to get a recipe recommended. Thank you!
when I made it I left out the orange peel and lemon juice cus he didn't want it to be tart *rolls eyes* came out good thou
:D
Orange Meringue Pie:
1 cup orange juice 1 cup orange sections, cut in pieces 2 tbsp grated orange peel 1 cup sugar 5 tbsp cornstarch 3 egg yolks, beaten 2 tbsp lemon juice 2 tbsp butter baked pie shell
Meringue:
3 egg whites ½ tsp vanilla ¼ tsp cream of tartar 6 tbsp sugar
Combine orange juice, orange sections, orange rind, sugar and cornstarch. Cook on lo heat until clear. Add little of hot mixture to beaten egg yolks. Cook hot mixture 5 minutes longer. Remove from heat and blend in lemon juice and butter. Pour into baked pie shell. (Be sure filling and shell are both hot or both cold.) Cover filling with meringue.
Meringue:
Beat egg whites, vanilla and cream of tartar until soft peaks form. Add sugar and beat until stiff. Spread on pie, sealing to edges. Bake at 350o 10-15 minutes or until meringue is lightly browned
Re: I offer Frango Mint Pie (other flavors may be substituted)oxoniensisOctober 6 2008, 18:48:52 UTC
I am DEFINITELY making this! I rather fancy trying it with coffee liqueur, or, oh yes, almond or some other nut extract. Mmmh - a few crushed nuts in with the biscuit crumb base. I'm making myself salivate just thinking about it!
I'm more of a cake person, but here's a cobbler recipe that's easy and good. I can't find my grandmother's pecan pie recipe at the moment unfortunately. :( Let me know if you're interested in an easy no fail coconut cake recipe, or the best chocolate cake recipe ever. You'll need to convert the measurements.
Dump Peach Cobbler (Any fruit is probably fine, but we always use peaches
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Wow, that sounds incredibly easy and tasty, and as I have a glut of apples and plenty of pears at the moment, that'd work well for them.
I use a pecan pie recipe from Cranks that's pretty amazing, so I'm set for that. And oddly I'm not wild about chocolate cake - I can take it or leave it. But I'd definitely be up for a no fail coconut cake recipe! I sometimes make a coconut madeira, which is nice, but a new recipe would be good. Thank you!
Re: Enjoy! :)oxoniensisOctober 9 2008, 20:50:26 UTC
Thanks for this! I'm not sure if we have something like cool whip, but maybe whipped cream would do the same thing, or some sort of creamy icing - might be something to experiment with some time!
Comments 48
Cut up three or four plums and put them in a pan with a little water, some ginger, about a half a cup of sugar, a pinch of cinnamon, and some rosewater. Simmer until the plums are soft and the juice starts to thicken. If you want it thicker and more pie-filling-y, stir a teaspoon of corn starch into cold water and add it to the pan. When it looks good, dump everything into the pie crust and bake at 350F for 20 minutes or so. It would be excellent with a brown sugar/nut/oatmeal crumble topping, if you wanted to add that.
Sorry, my recipes are vague but tasty.
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My recipes are usually very vague too - this one was an exception because I copied it word for word from my school recipe book, which yes, I still have, and still use! We learned all the basics at school, and the recipes were pretty good.
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Easy Peasy Pie
Frozen berries of your choice (I almost always use raspberries, sometimes a raspberry and blueberry mix).
One box of sponge cake mix
Butter
Take a pie tin, dump the frozen berries into it, make sure they cover the bottom.
Dump the box of cake mix on top, smooth out evenly.
Slice the butter and cover the cake mix with the slices. I usually use extra salted butter because I like the sweetness with a hint of extra salt. In order to get really thin slices of butter I usually make sure the butter is really cold and then slice it using a cheese slicer. You can also place knobs of butter strategically over the surface.
Put into oven at 200-225 degrees Celcius for about 25 minutes, until golden brown. Best if served warm, with vanilla ice cream.
Key Lime Pie
Crust:350 ml Graham crackers (we use deciliters as a standard for measuring volume, but I'm pretty sure we're the only ones in the entire world to do so. I'm converting to ml even though I'm pretty sure the rest of the world goes by weight for ( ... )
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my bro had the grand idea so then I had to find a recipe and make it for him *rolls eyes* he loved it thou, it was gone in a day haha
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:D
Orange Meringue Pie:
1 cup orange juice
1 cup orange sections, cut in pieces
2 tbsp grated orange peel
1 cup sugar
5 tbsp cornstarch
3 egg yolks, beaten
2 tbsp lemon juice
2 tbsp butter
baked pie shell
Meringue:
3 egg whites
½ tsp vanilla
¼ tsp cream of tartar
6 tbsp sugar
Combine orange juice, orange sections, orange rind, sugar and cornstarch. Cook on lo heat until clear. Add little of hot mixture to beaten egg yolks. Cook hot mixture 5 minutes longer. Remove from heat and blend in lemon juice and butter. Pour into baked pie shell. (Be sure filling and shell are both hot or both cold.) Cover filling with meringue.
Meringue:
Beat egg whites, vanilla and cream of tartar until soft peaks form. Add sugar and beat until stiff. Spread on pie, sealing to edges. Bake at 350o 10-15 minutes or until meringue is lightly browned
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(The comment has been removed)
Thank you!
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Dump Peach Cobbler (Any fruit is probably fine, but we always use peaches ( ... )
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I use a pecan pie recipe from Cranks that's pretty amazing, so I'm set for that. And oddly I'm not wild about chocolate cake - I can take it or leave it. But I'd definitely be up for a no fail coconut cake recipe! I sometimes make a coconut madeira, which is nice, but a new recipe would be good. Thank you!
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