Wednesday, 30 May 2012

Tasty Crusts

Last Thursday was Pie Day.

At a school in City Heights, where I teach a Cooking/English class to a group of adult refugees.

We had spent a few weeks focusing on different types of fruit and I kept blurting out comments like 'these blueberries would make a nice pie' or 'apples are great in a pie' - only to look up at blank faces.

Seems that none of the students had tasted pie or heard of pie or knew what I meant by pie.

Time to fix that.

Hence, Pie Day.

I baked and brought the following: 2 apple, 2 key lime, 1 peach-blueberry.

Teacher Harla brought 2 cherry pies.

We were swimming in pies.

Pie Day was a success (as shown below). With ice cream on top. And candied lime peels to gild the lily.

I don't often make a graham cracker crust but it works very well with key lime.

Try adding 1/2 cup of slivered almonds to the graham cracker/butter combo before pressing into the pie plate. Adds a really nice crunch and texture.

On Monday, pie was the centerpiece again.

At our Memorial Day barbecue.

Used this recipe from Joy the Baker and gave it high marks.

Fabulous crust that uses a bit of apple cider vinegar.

What are you waiting for, go bake a pie today!

1 comment:

  1. Oooooo. What an excellent idea. Key lime with CREAM. Yum!