Tuesday, October 19, 2010
So I had these Italian prune plums that needed to be used up quick. I found this recipe on Smitten Kitchen. Whenever I am in need of an idea of what to cook, I go there first. I know I've raved about her site before, but it's just the best!
I already had extra pie crust in the freezer, so I had a head start. I love pies and tarts, so I really love having pie crust in the freezer:) I didn't have any almonds, so I substituted pecans, and I used Cointreau in place of the framboise, and apricot jam instead of currant. I wasn't sure how it would work with the nut substitution, but it was really yummy! And those plums just taste so pruney when they're cooked, and that makes it easy to rationalize about the health benefits of eating tart:)
I have a pumpkin sitting on my table, that wants to be a pie. You see, I have a serious problem with pie! I've already mostly convinced myself that pumpkin pie is the perfect food. Pumpkin is very high in nutrients and fiber; you have milk and eggs mixed in for calcium and protein. Now I've decided to try to make a good crust using a more healthful flour. If I could make it out of quinoa for example, no one could argue with me about pumpkin pie being the perfect food! Am I right? Ha ha!
Have a great day! Eat some pie:)