Posts Tagged ‘pie crust’


A thing of beauty…

I haven’t written in ages. I haven’t stopped cooking or reading; just didn’t have to time to write about it ūüôā but today I’m lying in bed with a bad back (after soooo long without any problems ūüė¶ ) so I find I suddenly have the time. Silver lining, right?

So. This used to be¬†the¬†cake I made for my mom’s birthday… until it wasn’t. Then my mom suddenly requested it again. As I no longer have wheat flour, I made it gluten free, but use the flour you have on hand. This is based on “Fruit and cream cake” in “Cakes for all Seasons” by Nira Scheuer.


Dough: (this makes double the amount, I put half in the freezer for the next pie)
2 1/4 cups all purpose flour or Tami gluten free flour
1/2 cup white sugar
1 egg
1 tbsp vanilla
1 tbsp lemon zest
pinch salt
150 gr margarine or butter

1 box whipping cream (250 ml)
1 cup milk (240 ml)
1 packet instant vanilla pudding (80 gr)
1 box white cheese (5% fat)

Fruit Topping:
Canned (600 gr with the juice) or fresh (1/2 kg) soft fruit, sliced. I used canned peaches.


Preheat oven to 200¬įC.

Dough: Mixed everything in a food processor until it forms a ball. Do not over process. Put half in a bag in the freezer for next time; press the rest into a pie plate*. Bake for 10-15 minutes until golden. Let cool.

Cream: whip the cream,milk and pudding together until fluffy. Add the white cheese and whip until blended. Put mixture into cooled pie shell. Flatten top.

Fruit: Arrange slices on top of cream in an aesthetically pleasing way (or not ūüėČ ). Cover in plastic wrap and refrigerate for at least 3 hours before serving.

Tip: if using canned fruit, blend the syrup with leftover canned or fresh fruit and freeze into popsicles.

Bon Apetit!

* There’s a rumor that someone has invented the “rolling pin” with which you can roll the dough into a perfect circle and then transfer it with panache to a pie plate. I’ve never believed it.


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I had guests coming for tea and cake an hour after Sukkot ended (*). So the minute we finished Havdala, I called the kids and said, “We’re baking cakes now!”. There were two cakes planned: The¬†ubiquitous¬†chocolate chip oil based cake; and a plum pie because my plums were beginning to get squishy.

We started with¬†the¬†chocolate cake, and I was pretty stressed at first. I mean, let’s face it, I could do it¬†so much faster by myself. But by the time the chocolate cake was in the oven, I began to appreciate the value¬†of¬†three¬†pairs of hands. While I poured the chocolate cake into the pan, my¬†eldest¬†washed the plums. My middle child helped me assemble the ingredients¬†of¬†the crust. I mixed it myself, but my middle child helped flatten the dough in the pie plate. Then we began to slice the plums (he used a regular knife). While we were doing this, my eldest pricked the dough with a fork, and spread jam on the dough. Then he arranged the plum slices. At first he put them too far apart, but when I corrected him he did a stupendous job. I haven’t had such a beautifully arranged pie in… never. ūüôā ¬†(I ruined it a bit by filling spaces between the rows afterwards). Then I put the sugar and cinnamon in the sifter and sprinkled it over the plums while my kids ate all the leftover plum slices. ūüėČ

It was a real joy to bake with my kids. And it actually saved me time!

Plum Pie

Crust – Based on My own pie crust:

1 1/2 cups all purpose flour
2 tbsp sugar
1 pinch salt
1/2 cup oil
3 tbsp milk or water, cold

The rest:

6 plums, 2 peaches, 1 nectarine, sliced;
2 tbsp nectarine jam (or plum, or peach)

2 tbsp dark brown sugar
dash of cinnamon (or to taste)

Sift flour sugar and salt into a 9” pie plate. In a separate bowl or measuring cup, mix oil and milk/water. Pour immediately into the pie plate and mix with the flour mixture, using a fork (if you wait after mixing, the oil and milk/water separate again). I use my hands after it begins looking like dough. Press onto the pie plate, spreading it with your fingers. Prick it with a fork. Spread with jam using an egg brush or the back of a spoon. Arrange fruit slices on the jam. Sift sugar and cinnamon on top of fruit. Bake in preheated oven at 180 degrees C for 30 minutes or until crust is light brown (I baked it at 160 degrees with the chocolate cake, it still came out OK).

I was sure that the pie would be a soggy mess as the plums were juicy, but surprisingly it wasn’t. The jam must have absorbed most of¬†the¬†liquids somehow, resulting in fruit pie in jelly on top of an excellent flaky crust. Divine!

Already half gone…

* The Jewish day starts at sunset. Therefore all holy days start at sunset and end at stars-out the day after. As we started daylight saving (don’t ask), this means that the holiday is between 17:00 and 18:00 the day after. The guests were coming at 19:00.

Notes on crust: I added another tbsp of liquid to the original recipe as otherwise it was too crumbly. It has now graduated to flaky ūüôā ¬†I omit the sugar for¬†savoury¬†pies. 1 tsp salt in the original recipe is waaaay too much, for savoury pies I use two pinches.

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