With all the ripe fresh fruit about, it's time to start making some yummy pies (or other desserts). Share your favorite recipe.
I just came across this recipe on NPR, and man, it looks so good, I am going to try making it once I find some plums:
Zwetschgendatschi, A Mouthful That Captures The Perfect Plum.I enjoy cherry pie, and I usually kind of wing a recipe together, something like:
(make my own pie crust-enough for the bottom and a top)
1-2 cans of cherries, or the equivalent amount of fresh cherries with pits removed.
4 tbls tapioca
1 cup sugar
a tiny palmful of salt
1/2 tsp vanilla extract
a dash of rum
1.5 tbls butter
1 egg white beaten
a wee bit of sugar
--Preheat oven to 400 F.
--Spread of the pie crust into a circle that's big enough to fit your pie pan, put it in the pan. Roll the top and put it on a floured plate. Stick both in the fridge.
--In a bowl, combine cherries, tapioca, sugar, salf, vanilla, and rum. Let it sit for 15-20 minutes. (sometimes I add in other random fruit just to mix things up a bit)
--Put cherry mixture into the pie pan, spread evenly, and then dot the top of the cherry mixture with the butter. Either lattice or vent the top part of the pie crust. (I like taking extra dough and making little animals or shapes to put on top)
--Brush the egg white over the top crust and then dust the top with some sugar.
--Put the pie pan onto a cookie sheet, cover the edges of the crust with foil. Bake for about 50 minutes or til golden-brown. Cook before slicing.
