)This looks fabulous. O_o I’ve never had plums in a pie, but this looks amazing!Can I just say that I really appreciate your sugar deductions for dessert recipes.
It’s a cobbler-pie hybrid – amazing!This looks amazing!
I thought I cut the apple small enough… but it was still a little firm.
C’était la aussi la coiffure préférée des medicine-men.Les Blackfeet et les autres tribus indiennes du Nord portaient en hiver pour se protéger de la neige, une coiffe épaisse en fourrure faite avec des dépouilles de coyotes, de loutres ou de blaireau.Un bonnet identique était porté par les Omahas, les Osages et les Poncas de l’Indian Territory.
:)This sounds absolutely wonderful. Ceci en fait de bonnes aides de communication.
Les rares indiens autorisés à porter une coiffe ornée de dizaines de plumes étaient investis d’une immense autorité.
And it’s awesome” I would like this to be my official motto.This looks delicious! Wait until Jacob finds helicopter blades, best chewing and more of them. They always seem too tart for my pie liking, but the contrast you’ve chosen with the sweet crust and tart fillings sound like such a nice balance! Un magasin ne peut pas substituer une promenade en nature, ni la joie quand la plume voulue est finalement trouvée.Des plumes de paon sont sensées être très malchanceuses, parce qu’elles ressemblent à un oeil. It looks like something my grandma would make. what does “Squeeze or two of orange or lemon juice” under ‘filling’ mean?Thanks, Deb — and I’ll add my thanks to Janet for that link — it was lovely to read both Nigel Slater’s writing and yours today.looks amazing! Bake for 20 minutes at 200°C/390°F. Dessert was great last night.I made this last night.
(Deb, that wee one is just adorable…you need another…..you do!! i didn’t have plum so i used half apple and pear. But, to make gravy, you need pan drippings, right?
And now I get it. Les plumes de la Pie : Elles sont utilisées dans les rituels de guérison. You inspire the same confidence in me so I can’t wait to try this, especially as it combines all of my favourite things. I didn’t have prune plums, so I used a couple of giant plums/pluots I had in the fridge that were way to juicy for my plum-loving two-year-old. Elles sont employées comme catalyseurs pour aider la concentration tout en effectuant l’incantation et le souhait.Le sac de médecine, également appelé poche de puissance ou sachet, inclut souvent des plumes spéciales qui ont une signification pour le porteur et aident à attirer la bonne chance aussi bien qu’éloigner les mauvaises choses.Des plumes sont souvent employées pour focaliser la concentration dans les incantations. That crust is the crust of my dreams!! I love the vibrant color the plums add – you definitely will never get that with apples alone. Prunes and apples? Let’s just say that I’ve had several servings since last night :) Thanks Deb!Deb- Just made this… and let me say, it was AMAZING!!!!! I’m going to make this for lunch tomorrow. I like the idea of a single crust pie. And if I can go to one. No tearing, even after baking, and a lot cleaner than covering the countertop in flour. I used a mixture of both brown and white sugar for more golden deliciousness.p.s. Thanks for converting the measurements from metric! It’s amazing what fresh products are out there.I.
second, i have been looking for a cookie top pie for quite a while. I had some very ripe plums and a mountain of apples (just went apple picking!)
Cook it until the fat is well-rendered, then remove with a slotted spoon. I too found the dough too sticky to work with and ended up rolling out between two layers of cling wrap, which worked a treatOh my. It worked really well and the result was a really delicious dessert – I’ll be making it again very soon.Made this pie last night! Have you never heard of apples??? Nice work.Gosh, I’ve been making a version of this for a couple of years.
La plume d’aigle est un symbole de sagesse et de pouvoir.Seuls les grands chefs portent des panaches. Sorry, your blog cannot share posts by email. What other zest out juice do you suggest? Anybody got any suggestions?Deb — here’s some photos of a Wisconsin cider-making gathering!
And it couldn’t have been easier.
Unfortunately, she used tinned plums and it took me ages to realize that the fresh variants are so much better, even if you don’t get the bright screaming-red colour that you do from the tinned variety ;-)Me’thinks I may have found a comfort food pie for the weekend. It worked well.
Use the drippings from your sausage – for 2-3 people, use about 1/2 a pound of breakfast sausage, crumbled. I thought it sounded fab and just right for you : )Lately, I’ve been putting a smidge of ground cardomom in my apple/plum goodnesses.
Mom made recipe from old Martha Stewart Pie & Tart cookbook and it is excellent.I just preserved some prune plums in honey syrup and they would be INSANE in this recipe. In fact, I was playing around with that Biscuits and gravy — NOW I see. Thanks!I don’t know why, but I’d have never thought to put plums, let alone prune plums, and apples, together.
This is a post about a lovely fruit dessert (or breakfast)…!Wow, that crust really turned out beautiful even though it looks like it probably wasn’t on purpose if you just laid it on top. I’m so glad you did, Deb. My biggest problem was keeping my husband from eating it all in one sitting.
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