SC - OOP cooking questions

[Beverly Viel]

With all that liquid I would suggest you bake the pie blind first then add the fruit
etc., to it.
Bev

Page Huchinson wrote:

> Hi there,
>     As far as fruit goes you can try just about anything.  I have tried rum soaked
> pumpkin for the holidays with raisons. (yummy)   As far as your pie goes, It can be
> done.  It would be good to.  Bake about 30 mins and 325. That is depending on the
> pre backed pie crust and if it is homemade or store made.
>
> Happy eating ,
> Page the Great
>
> Marian DeBorah Rosenberg wrote:
>
> > A friend gave my family a jar of rum-soaked raisins last year.  She'd made them
> > herself.  I think it was done by putting sugar in the rum until it could hold
> > no more and then filling the jar with raisins.  Yummy!
> >
> > First of all, does that sound right for making rum-soaked fruit?  I can't
> > imagine any other ingredients, nor do I remember tasting any, but . . .
> > On that train of thought, what other spices might be good to add to the rum and
> > fruit mixture?  (The few that come to my mind are cinnamon sticks, allspice,
> > and ginger, but I'd like suggestions.)
> > I'm curious, does the collective intelligence of the cooks list think this
> > would work for other dried fruits?
> > If I wanted to make a pie-filling using the rum-soaked fruit, would it be
> > better to use the whole bits of rum-soaked dried-fruit or to put it in the
> > blender first?
> >
> > (Whole formed, from the forehead of Zeus, came the sudden idea of a pie made
> > with rum-soaked dried apricots, dried cranberries, prunes, and raisins, topped
> > by freshly whipped cream . . . and I simply *must* know how possible this would
> > be to make.  Hmm, now there is another question, how long would I cook this
> > delectable pie?)
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