HOW TO MAKE DELICIOUS GAY PIE
Nov. 25th, 2015 10:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lb_leeWe got a couple requests for the recipe for Mac's uber-gay birthday pie, so here it is! It is a version of the 'Lowfat Berry Pie' recipe from our copy of the Moosewood Cookbook, which is awesome and has lots of great recipes. This pie is pretty easy, which is good when you're already making a big dinner. It only takes about ten minutes after the pre-baking.
Ingredients
1 9-inch pie crust (Biff cheated and got one pre-made, because to quote him, "Fuck you, I already making a full chicken dinner I ain't fucking making a pie crust from scratch")
6-8 cups fresh raspberries and/or blackberries (for the shade of pink Mac got, Biff had a ration of 3 parts raspberries to 2 parts blackberries)
1/3 cup sugar (you can make it up to one half cup, Mac's just bigger on the tartness)
1 1/2 Tbs cornstarch
1. Prebake the crust. Preheat oven to 375 F. Place a piece of foil or waxed paper on the unbaked crust and add about 2 cups dried beans or grains, spreading them evenly. Bake for 15 minutes, then remove the foil and beans and bake another 10 minutes or so--until the crust is lightly browned. Removed from the oven and allow to cool completely.
2. Place about two cups of berries in a food processor or blender. Add 1/3 cup sugar and puree. Taste to adjust the amount of sugar. Set aside.
3. Place the remaining berries in the cooled crust, gently spreading them into place.
4. Place cornstarch into a small saucepan and whisk in the pureed berries. Bring to a boil, then lower heat and simmer, whisking frequently, for 5 minutes or until thickened slightly. Remove from heat and pour over the berries in the crush. Cool to room temperature (or chill) before serving.
5. OM NOM NOM.
We ate this with vanilla ice cream. HIGHLY recommended.
1 9-inch pie crust (Biff cheated and got one pre-made, because to quote him, "Fuck you, I already making a full chicken dinner I ain't fucking making a pie crust from scratch")
6-8 cups fresh raspberries and/or blackberries (for the shade of pink Mac got, Biff had a ration of 3 parts raspberries to 2 parts blackberries)
1/3 cup sugar (you can make it up to one half cup, Mac's just bigger on the tartness)
1 1/2 Tbs cornstarch
1. Prebake the crust. Preheat oven to 375 F. Place a piece of foil or waxed paper on the unbaked crust and add about 2 cups dried beans or grains, spreading them evenly. Bake for 15 minutes, then remove the foil and beans and bake another 10 minutes or so--until the crust is lightly browned. Removed from the oven and allow to cool completely.
2. Place about two cups of berries in a food processor or blender. Add 1/3 cup sugar and puree. Taste to adjust the amount of sugar. Set aside.
3. Place the remaining berries in the cooled crust, gently spreading them into place.
4. Place cornstarch into a small saucepan and whisk in the pureed berries. Bring to a boil, then lower heat and simmer, whisking frequently, for 5 minutes or until thickened slightly. Remove from heat and pour over the berries in the crush. Cool to room temperature (or chill) before serving.
5. OM NOM NOM.
We ate this with vanilla ice cream. HIGHLY recommended.
no subject
Date: 2015-11-27 11:36 am (UTC)no subject
Date: 2015-11-27 03:56 pm (UTC)--Mac