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Full Online Book HomeLearning KitchenPies - Plum Good Pie
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Pies - Plum Good Pie Post by :tomseve Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2098

Click below to download : Pies - Plum Good Pie (Format : PDF)

Pies - Plum Good Pie

Unbaked pastry for 1 crust pie
2 cups (3/4 lb) sliced and pitted plums, unpeeled
1/3 cup chopped walnuts

3 eggs, beaten
1 cup (8 oz) plain yogurt
1 tsp vanilla
pinch of numeg
pinch of cinnamon
3/4 cup honey
Optional: 2 tbsp packed brown sugar

Preheat oven to 425.

Add walnuts to sliced plums and spread in pastry lined pie pan.

Beat custard ingredients together well. Pour over plums in pie shell.

Place pie in center of preheated oven and immediately lower heat to 375. Bake for 45 minutes or until a stainless steel knife inserted one inch from edge comes out clean. Pastry edges should be golden brown.

Cool on a wire rack.

Serve warm and top with a very light sifting of powdered sugar just before serving.

Notes: Preferred plums are Italian prune for tart flavor and bright color.Damsons or greengages may also be used with success.

To easily measure honey, oil measuring cup before using.

Source: As Easy As Pie
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Pies - Plum -  Plum Pie Pies - Plum - Plum Pie

Pies - Plum -  Plum Pie
1 unbaked pie shell -- deep dish 5 cups plums -- pitted and sliced 1 cup white sugar 1/4 cup cornstarch 1 teaspoon cinnamon 1/2 teaspoon nutmeg Strusel Topping: 1/2 cup flour 1/4 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/3 cup pecans -- chopped 3 tablespoons butter Place fruit in a bowl, mix sugar, cinnamon, nutmeg and cornstarch until combined. Pour over fruit and stir gently until all fruit is coated. Set aside. Topping: In another bowl mix all the topping ingredients together. Work in butter until all ingredients are well combined. Pour the fruit mixture into the

Pies - Pineapple -  Pineapple Upside Down Pie Pies - Pineapple - Pineapple Upside Down Pie

Pies - Pineapple -  Pineapple Upside Down Pie
2 pie crusts 1 (20-1/2-ounce) can pineapple tidbits Water 3 tablespoons cornstarch 3/4 cup brown sugar, firmly packed, divided 2 tablespoons lemon juice 6 tablespoons butter, divided 1/2 cup pecan halves Drain pineapple. Add enough water to pineapple syrup to make 1-1/4 cups. Combine cornstarch and 1/4 cup brown sugar in saucepan. Add lemon juice and pineapple syrup/water mixture. Cook, stirring constantly, until mixture is thick and clear. Remove from heat and add 2 tablespoons butter, stirring until it melts. Add pineapple. Place remaining 4 tablespoons butter in bottom of 9-inch pie pan. Place in 425-degree oven until butter is melted.