Cherry Tomato Pie
For this pie I baked the cherry tomatoes before putting them in the crust. Then, for the rest of the filling, I whipped up a mixture of almond flour and cream. I recommend this pie very very highly - however, I suspect a large part of why this turned out so well was that the tomatoes (farmers’ market) were VERY good. (I’m also seeing now that there’s a stem in the filling which I hadn’t noticed… which means that I probably ate that…) Continue reading ...
'Almost Fall' Carrot Raisin Pie
Peel and steam a few big carrots, then soak them in [dark honey + brown sugar] with golden raisins. Drain them and let them sit while you make this sugar mixture: Saucepan: Melt 1/2 cup butter + 3 TBSP flour + [1/2 cup white sugar; 1/2 cup brown sugar] + 1/4 cup water. Let cool a bit. You won’t necessarily use all of this - just ladle it onto the carrots and raisins to your liking. (I realize these are very vague directions)
Add some un-soaked golden raisi...
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