Normandy Apple Pie. Home >> Recipes Juicy traditional French apple tart from Normandy.
What's next? You can guess, I guess. Just pour the apple pie mixture into the pan without making a mess. Here it is. Bake at medium-high heat in the preheated oven for about 40 minutes. Have a cold one on me. Combine butter and sugar ... ... then add the egg and beat on ... ... until you have a smooth mixture. Bring out the hot pie from the oven and start shovelling the frosting on top.
Spread to get an even cover ... ... then back into the oven for 15 minutes. Let the pie cool down for a couple minutes ... Chocolate angel nut pie. I have a few Thanksgivingish posts up my sleeve.
I hope you don’t mind. It’s just that this past week I’ve been a Thanksgiving making fool and it’s all I’ll be able to do in a few days to strap myself into a crowded airplane seat and travel home to eat some more. My mom just announced she is making cornish hens with cherry sauce for Thanksgiving dinner! She’s a rebel. I can’t wait to pad around my parent’s house in my pajamas all day and lick cherry sauce off the spoon. This pie is another one of Great Grandma’s recipes. When I had originally decided to take on this project about a month ago, I sat down in a patch of sunlight on my bedroom floor with a cup of tea in my hand and dumped the entire box of cards out in front of me.
With a crisp pecan meringue shell covered with a rich blanket of chocolate creme, this pie is one of a kind. Peach Blueberry Pie. Before you roll your eyes, and dismiss this dessert as something that’s too complicated for you… something that’s out of your skill set… something that you simply don’t have the time or energy for… please.
Just give me a minute. Everyone should know how to make a pie. If you know how to make pie, you know how to make love. What do you do for a living? Are you an accountant? I want you to know how to make a pie. There are things you should know before we start. Making pie is not necessarily easy. Wait… who was that person that said the best things in the world are also the easiest? You Say Banoffi, I Say Banoffee. A tip of the baker’s cap to Modernemama from Beach House, who correctly identified yesterday’s mystery dessert as Banoffee Pie. Or is it Banoffi? While standing in line at the coffee shop last week, I heard about this British dessert for the first time. As the Ancient Recorder of Obscure and Far-Fetched Sweets, I do not usually hear about desserts “for the first time.” So this was big. Marilyn, to Foodie Barista Girl forced to Feign Interest in Marilyn’s Latest Projects: So, I’m thinking about making homemade dulce de leche.
Barista Girl: Oh…well, if you’re making dulce de leche, you should definitely make Banoffee Pie. BG: You’ve never had Banoffee Pie? M: Tell me. BG: Well…it’s this thing where you do a graham cracker crust, with bananas, and pour the dulce de leche over the bananas… M: (gripping counter) Oh my god. BG: …and then top it with whipped cream. M: * poof! Banoffee Pie 1 1/2 cups graham cracker crumbs 10 tablespoons butter 1 tablespoon ground cinnamon 1 teaspoon sugar. Yasmine's Kitchen. Ah, where do I begin?
It all started with a large bag of pears my father brought from the supermarket. Forelle pears, to be specific. Who on earth consumes 20+ pears in a few days? NO ONE, THAT’S WHO. Even in a family where the love of pears is… quite intense. Until I watched this video, and I thought… I have to make this. Mine, well, didn’t end up looking so professional. Here’s what I did, basically: I peeled and cored beautiful, firm, but ripe, forelle pears. The next morning, I made a pate sablee, which is a beautiful “sandy” crust. I also made the simplest almond cream, or frangipane, using blanched almonds. OKAY, let’s get to it, shall we? Ingredients: 5 firm but ripe pears (I used 5 because Forelle pears are really short, you may use less if you want, I ended up using only 4!)
Directions: Peel, and slice the pears in half lengthwise. Poach them in the syrup till they get softer, when you insert a knife into a pear and there’s no resistance, that’s when they are done! Ridiculously Easy & bakerella.com. I mean it.
Easy. E…..Z…. Peach Crunch Cake. You need some sliced peaches in syrup. Just dump them in a 13 X 9 dish. Note: this can also be called a dump cake. Cut the peaches into smaller pieces and you can distribute them more evenly. Next up, you need a yellow cake mix. Sprinkle it right over the top of the peaches.