I have tried to make pies from scratch and .... it was embarrassing. I like to cook, and an awesome pie crust is a wonderful thing - how hard could it be?
For me - impossible, until I happened upon this cheerily clear, foolproof, can't mess it up, instruction on how to make pie crust ....
Awesome Pie Crust Made Easy
With rekindled enthusiasm, I tried to think of a pie filling that would not be too sweet, and have something else going on. I like spicey, never met a pepper I didn't like. Still, not everyone eats chilis for breakfast, and I didn't want to send anyone to hospital, but a little bit of pepper wouldn't hurt, would it?
I looked in the cupboard and found a couple cans of unsweetened cherries, and a can of pears in light syrup. Had some molassas in the back of the fridge and a bag of hulled walnuts on the counter. I also had some fresh habenero peppers, bright pretty red lovelies ....
I commenced to cooking and it went something like this ....
- 2 cans unsweetened cherries, drain one, keep the juice from the other
- 1 can pears in light syrup, drained and chopped up to cheery size
- about a quarter cup of molasses
- 1 cup or so of finely chopped walnuts
- no onions - come'on, what d'ya think this is?
- enough corn starch to thick it up - use onions, if you must
- 1/2 finely chopped habenero pepper - do not rub your eyes, ears or other places
- mix it all up
- cook down to thick
- plop it in the crust and bake
- set the oven to pie baking temperature, or guess, works for me
Really, that's all there is to it, and it wasn't too hot at all, pretty tasty.
Next time, I think I'll use a whole pepper.