June 20, 2021 - 12:43am
Like a sunny day on Montego Bay
Ya Mon, Jamaica Mon!
Meat hand pies were brought to Jamaica by the English. Pasties. The word evolved into "patty." The hand pie evolved into a decidedly unique Jamaica food.
Keeping with the tropical vibe, I submit an old-time banana Chiffon pie.
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There should be no doubt among anyone that has seen your blog as to why you are known as the “Pie King”. Be it desserts, meat pies, or pizza pies.
What is your secret to handling all of those calories?
This is a redo, second bake. If I keep this up, by the time I am 90, they will be perfect!
when I could be eating beautiful golden pies and pasties with you! Looks fantastic!
Mini
We think alike. My son the urban farmer, gave me some really nice tart cherries from the farmers market and herbs from his garden. Yesterday I made a herb-infused cherry pie. fresh lemon balm, fresh sage, and dry thyme.
I didn't know golden cherries brown (oxidized so quickly) cooked them up after not getting far with a bit of lemon juice. That seemed to bring back their color. Parked them in the fridge overnight after bringing them up to a good boil. (Maybe I should have canned them.) They're in the fridge waiting. I made a puff pastry shell and ribbons topped with cinn-sugar to bake out as lower and upper crust but hubby found and ate pretty much all of it with some cheese spreads when I was out in the garden. Pre-baking is just too dangerous! I was thinking of making the filling separate like you keep showing us -- scrumptious filling pictures -- but not baking them together. Just piling them to set. Or are they better baked together? What is your opinion? What does pre baking the cherry filling do?
There are free-for-the-taking black choke cherries down the street. (Main competition are birds.) I know they are good combined with currents and choke cherries might add some color or should I combine with herbs? I got fresh sage, thyme, rosemarry (the whole song) lovel, curry kraut, celery, marjoram, marigold (a very tasty one this year-pleasant, mild and bright yellow) garden rocket, and half a cup of Mayberries ("RFD.") ( Like tart blue berries but with funky elongated shapes.)
I do not pre-bake the filling in the oven outside the pie. Here is my stovetop cooked filling formula. Mix the fruit with 3 Tbs. of granulated sugar (for 5 cups) allow resting at room temp to release the juices 2-3 hours. strain off the juice from the fruit. Reserve up to half a cup of fruit juice or add enough water to have 1/2 cup of liquid. The (fruit is not pre-cooked) In a small saucepan bring the juice/water to a boil. immediately add the 3Tbs. of cornstarch while beating vigorously and continually. Cook the mixture until it comes back to a boil and is clear (no longer cloudy) Add 1 cup of sugar and continue stirring slowly/continually. You will notice that the mixture immediately thins to a syrupy consistency. bring back to a boil and cook for about four minutes. Mix the hot syrup with the fruit until well combined. Now shock cool completely on a frozen sheet pan. Once the filling is cooled you may fill your pie shell.
"...shock cool completely on a frozen sheet pan."
I thought maybe there was an extra bake in there somewhere. I follow something similar but just set the sauce pan into cold water to cool. Today my golden cherries look awful. Taste good but could look better. Maybe I should just bury them in pudding or a sheet cake, cover with a crumble or throw over a lot of nuts or chocolate.. Serve them in the dark, around a camp fire or badly lit patio.