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Post by LAX on Nov 26, 2019 21:36:31 GMT -4
I read that recipe as measured from dry not prepared, but it could go either way as written.
Saskatoons are similar to a blueberry but smaller and not as sweet. I've heard them described as a blueberry/lingonberry cross but I'm not sure if I agree with that.
That cranberry pie method looks similar to one in my moms rhubarb pie. It worked well with the sourness so I imagine it'd be the same for cranberries.
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madangela
Blueblood
We made it! Welcome, President Biden!
Posts: 1,858
Mar 20, 2006 13:52:38 GMT -4
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Post by madangela on Nov 28, 2019 23:06:58 GMT -4
The cranberry pie was delicious! I took it out of the oven when there was still a bit of a wobble, which firmed up during cooling. You end up with cranberries in sort of a custard/creme pat kind of yumminess. I made the pie dough on the short side vs. flaky as that tends to hold up better with mooshy filling and it stayed nice and crisp even underneath. I believe Mary Berry would have approved. It was a hit.
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dragonflie
Sloane Ranger
Posts: 2,034
Mar 14, 2005 2:10:14 GMT -4
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Post by dragonflie on Nov 29, 2019 1:00:48 GMT -4
Madangela thank you for posting this! I had never evn thought of this as a pie- but now it seems so obvious- and it looks amazing; I'm really excited to try it! (it can feel rare to find a unique, yet simple recipe- but this one is it)
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Post by famvir on Nov 29, 2019 2:05:50 GMT -4
The cranberry pie was delicious! I took it out of the oven when there was still a bit of a wobble, which firmed up during cooling. You end up with cranberries in sort of a custard/creme pat kind of yumminess. I made the pie dough on the short side vs. flaky as that tends to hold up better with mooshy filling and it stayed nice and crisp even underneath. I believe Mary Berry would have approved. It was a hit. No soggy bottom? |
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madangela
Blueblood
We made it! Welcome, President Biden!
Posts: 1,858
Mar 20, 2006 13:52:38 GMT -4
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Post by madangela on Nov 29, 2019 2:27:14 GMT -4
The cranberry pie was delicious! I took it out of the oven when there was still a bit of a wobble, which firmed up during cooling. You end up with cranberries in sort of a custard/creme pat kind of yumminess. I made the pie dough on the short side vs. flaky as that tends to hold up better with mooshy filling and it stayed nice and crisp even underneath. I believe Mary Berry would have approved. It was a hit. No soggy bottom? No soggy bottom, Mary! |
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Post by ratscabies on Nov 29, 2019 8:56:30 GMT -4
Handshake?
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madangela
Blueblood
We made it! Welcome, President Biden!
Posts: 1,858
Mar 20, 2006 13:52:38 GMT -4
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Post by madangela on Dec 3, 2019 14:16:32 GMT -4
‘Fraud not. Maybe next challenge  |
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Post by Smilla on Dec 13, 2019 7:05:52 GMT -4
We had raspberry pie tonight. Store bought, so could have been better, but I'd never had a raspberry one before. Interesting (very tart).
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boxofrocks
Blueblood
Posts: 1,769
Aug 25, 2007 11:01:39 GMT -4
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Post by boxofrocks on Dec 14, 2019 15:10:21 GMT -4
We had raspberry pie tonight. Store bought, so could have been better, but I'd never had a raspberry one before. Interesting (very tart). Oooh, interesting. Was it like a tart--flat? Was it mixed in with something sturdier in the filling? I ask because it seems like raspberries wouldn't retain their structure in a traditional pie like apples, rhubarb, etc. |
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Post by chonies on Dec 14, 2019 16:12:51 GMT -4
I had the same questions!
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