[Sca-cooks] Soggy pie pastry

[Devra at aol.com]

        I don't remember whether we suggested using a graham cracker or 
cookie crumb crust for these pies.  That usually holds up very well. In the new 
'Baking Illustrated' (from 'Cooks Illustrated' magazine) they suggest using such 
a crust with their Fresh Berry Pie...
     1 graham cracker or cookie crust, baked & cooled
     6 C mixed summer berries (blue, rasp, etc - as you like)
     1/2 C sugar 
     3 T cornstarch
     1/8 t (pinch) salt
     1 T juice from 1 lemon
     2 T red currant or raspberry jelly
1) Rinse & gently dry berries  (well, duh)
2) Puree 2 1/2 C of the berries very well. Strain - should have 1 1/4 to 1 
2/3 C
3) Whisk sugar, salt, & cornstarch to combine, then whisk into puree
4) Bring puree to boil over medium heat, stirring contantly w/ wooden spoon. 
When puree reaches boil & thickens to consistency of pudding, remove from 
heat, stir in lemon juice, & cool slightly
5) Heat jelly gently to melt completely.
6) Place remaining berries in medium bowl. Pour jelly over and stir gently to 
coat.
7) Pour slightly cooled berry puree in crust & smooth. Top with jelly-glazed 
whole berries.  Press gently into puree & serve with whipped cream.

This is slightly paraphrased.

If you are looking for heavy calorie intake, what about a nice pineapple 
upside down cake?  Nice sponge cake, topped with glazed pineapple, cherries, Mucho 
butter and brown sugar...  I have a great recipe from my mother.
     Devra (the baker)



Devra Langsam
www.poisonpenpress.com
devra at aol.com