Tag Archives: pie

Cherry Pie – Monday Made

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“You don’t want no pie in the sky when you die, you want something here on the ground while you’re still around.”~Muhammed Ali

I had guests over on the weekend and an urge to make baked goods. I keep seeing on PInterest pictures of beautiful pies that have lovely pastry cutouts on the top. That was the basis for my need to make pie. That and I had some how accidently bought frozen cherries instead of blueberries.

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So, combining ingredients found in my fridge (light ricotta, zero fat yoghurt, eggs) and a few pantry staples, I made a pie. Oh, yeah, I had to go buy shortcrust pastry. One day I will make that from scratch. One day.

The result was surprisingly good. My only criticism is that I used vanilla essence instead of vanilla pods or even vanilla extract. I could really taste that weird essence taste.

What you need:

  • 1 cup ricotta
  • 1 cup yoghurt
  • 4-5 eggs (i used five, but I think it might only need four)
  • 1/2 tsp vanilla extract or 1/2 a pod
  • 1/2 cup sugar
  • 2 sheets shortcrust pastry
  • 300g Frozen cherries
  • 1 tbsp sugar (for sprinkling on top)

What to do:

  1. Pre-heat oven to 180 degC. Line the bottom and side of a spring-form cake tin with paper.
  2. Defrost the pastry and use the cake to make in imprint of the circle size. Cut it out with a knife. Cut the other piece of pastry into 4 strips. Use 3 of them to line the edges of the cake tin. The leftover can be used to decorate the top. I actually used a cookie cutter to make a star for the centre of the pie. I think cut fine strips and made a spiral pattern on top.
  3. Mix the eggs, ricotta, yoghurt, vanilla and sugar in a bowl. Pour into the tin. Bake for 20 minutes.
  4. Remove the pie from the over and place the cherries on top. Decorate with the left over pastry and then sprinkle with sugar.
  5. Return to over for another 20-30 minutes. Be careful not to let the pastry burn!!
  6. Serve at room temperature.

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Autumnal Goodness – Monday made

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This is not a Luci friendly item!! It has lashings of butter and cream!!

It is, however, gluten-free.
Made it last night for a dinner party and I was impressed! No photos though…got gobbled up too quickly.

**Made it again a week later. Just a half batch in a slightly smaller mould so it looks a little thin**

I have always been a little bit skeptical of pumpkin pie. Usually I look at the recipe and see Maple Syrup and change my mind, but this one was delightfully free of it!
Not that I don’t like Maple Syrup, I just find that it dominates, and I really like to taste pumpkin if it is in something.

This recipe is a slightly modified version of Sweet Mary’s (http://sweetmary.typepad.com/my_weblog/2010/10/pumpkin-chocolate-tart.html), but in true me style, I added more cocoa and melted the butter (because I am a bit lazy when it some to waiting for butter to soften). I also made pumpkin puree by steaming it in the microwave and then puree-ing in the food processor, we don’t have canned pumpkin puree down here in the antipodes!

ENJOY the wickedness.

Pumpkin Chocolate Pie

Chocolate Pie Case

1 cup gluten-free flour (I use Orgran)

1/4 cup sugar (heaped)

1/2 cup cocoa

1/2 tsp mixed spices

1/2 cup (approx 125g) melted salted butter

1 large egg

Preheat oven to 180 C (160 if fan forced).

Combine the flour, sugar, cocoa and spices. Add the butter and egg. Mix for a couple of minutes. It is looks really too wet to be pressed into the tart mould, then add a little bit more flour until it become crumbly.

Press the mixture into the bottom and up the sides of the tart mould. You could try and roll out the dough if you wanted to make it really even and maybe trim the edges to make it pretty. Put it in the fridge for 30 minutes.

Bake the shell until it is firm, about 15 minutes.

Pumpkin Custardy Filling

1 1/2 cups (maybe a little less) pumpkin puree

3/4 cup packed brown sugar

225ml double cream

3 large eggs

3 tsp mixed spice

Mix it all together in a food processor to make it nice and smooooooooth.

Fill pie case up to the top (doesn’t expand very much) and bake at 180 C (160 fan forced) for about 40 minutes. It should be firm around the edges and have a slight wibble in the middle.

Let it cool in the pie mould before removing.

Tastes best at room temperature with a bit of cream……..