Oh wow. Absolutely the best idea I’ve witnessed in quite a while. “Pie Party–Bring: savory, sweet, or wine.” Food coma. Fat nap. Best afternoon ever.
Thanks much to the brilliant Christina for the pie that was finished only second to the quiche!
Here’s the recipe, super easy
10 oz raspberries (frozen are fine, and usually cheaper)
1 Tablespoon cornstarch
3 egg yolks
14 oz sweetened condensed milk
1/2 cup lemon juice
6 oz graham cracker crust (already made, its in the baking isle)
Pre-heat oven to 350.
Beat egg yolks with lemon juice and sweetened condensed milk.
(You can take the egg whites and beat them together then swish them around the pie crust – just enough to coat in the mean time. Cook until the the above ingredients are ready, or 10 min. It helps the crust stay together better. Totally optional. Otherwise you can save the whites for an omelet or other recipe).
Pour the milk, egg and lemon juice mixture into the pie crust, bake for 30 min.
In the mean time, put raspberries in a sauté pan on the stove and add cornstarch. Stir on a low to medium heat until thick – like jam or sticks to a spoon dipped in.
Once the pie crust and custard is done, pour the raspberries mixture over it and refrigerate until ready to serve.
Also, came across this picture when I was looking for something delicious to post since I didn’t take any pictures of my actual pie— and here’s the recipe!
Bacon Apple Pie
Makes one 9-inch pie
3 tablespoons all-purpose flour, plus more for work surface
1 recipe Pate Sucre, see below
3 pounds crisp red apples: rome, braeburn, gala
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
1# bacon, sliced
On a lightly floured work surface, roll out one pate sucree disc into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. With a sharp paring knife, trim dough about ¾ inch over the rim. Turn rim of pie dough under to form a runstic crust. Freeze again until firm, at least 30 minutes.
Preheat oven to 400 degrees.
In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
Arrange the strips of bacon over the top of the piecrust in a lattice, then fold the edges of the pie crust over the bacon and crimp.
Bake for about an hour, until the bacon on top is nicely crisp, the crust is browned and a knife pushes easily into an apple slice. This should be about an hour.
Every apple has a different water content and will react to cooking differently. So, just pierce with a knife to make sure the apples are soft and the bacon is crisp!