This coconut custard recipe is delicious and easy. However, I have yet to meet a coconut crust that I can't burn. Next time I make this pie I will probably use a standard pastry crust though, I must admit, the toasted coconut crust complimented the coconut custard VERY nicely. However, it just doesn't look nice when the crust is burnt on the top, underdone on the bottom, and each slice falls apart when you try to serve it. I've mentioned before that pies are about both p...
Continue reading ...

  I found this recipe for a gluten-free mirabelle plum frangipane on Tartelette, and I adapted it. The filling is essentially identical except for the substitution of blueberries and blackberries for plums. 

If I'd had a full size tart pan I would have used that rather than the pie dish, but it turned out just as well. This is another good coffee treat that's very much like the Melopita pie and the Shaker Cornmeal pie (I am creating a new category called 'Coffee Pie...
Continue reading ...

 
 This was a very educational pie to make, and I made several departures from my tried & true pastry routine. Because I have so little experience with meat pies, and I had never made a sour cream crust before, I deferred to the recipe I was using more than I would normally do. The first departure was the use of cold butter (whereas Robuchon - whose sweet crust I have been using almost exclusively - always recommends room temperature butter & eggs). The significance of this sma...
Continue reading ...