According to my friend Julianna Rosemarie Henderson* (*name changed to protect her privacy)- everyone and there dog is blogging about cloth diapering and she is tired of poop stories.  So my dear friend Julianna Rosemarie Henderson- here is a blog about something else!

i made a pie!

UPSIDE DOWN PLUM PECAN PIE!

Our friend Jonathan had a birthday a while back and his wife, Sarah, informed us that he LOVED any kind of fruit pies.  While most people took them to his party- we decided to let me make one on his actual birthday and deliver it to him so he could enjoy the entire thing without having to share!

Anyway, I was searching through my Betty Crocker Cookbook and came across all sorts of pies.  Mind you, I have only make one other pie in my life.  An apple pie.  Why I didn’t stick to just a simple apple pie again… I have no idea.  I picked the upside down plum pecan pie.  Now, this one required two crusts… again not a fan of making pie crusts.  I had the hardest time with these crusts and I was getting frustrated because I wanted it all to look pretty!  In my opinion, cooking and baking is half about the presentation as it is about the taste… but moving on.

Right.  So I bought plums for this pie, I think I’ve only ever bought plums one other time in my life.  I remembered the movie Sweet Home Alambama when the mom said something about rotten plums making the sweetest jam- so I went for the ripe-to over-ripe ones! 🙂  The day of the grand adventure- things went totally bad.  The kids were having a rough day, the pie crust kept tearing and only after I had all the plums pitted and diced into thousands of pieces did I realize that I probably should have taken the skin off!  However, the recipe just said 2lbs plums- but after thinking about how I would make an apple pie, I was kicking myself for not taking the skins off.  I hoped that the presentation and the thought would make up for that fact! 🙂  So things went a little better as I put the pie together and baked it.  John and Jade were over for dinner that night and they can be a witness to how nervous I was to flip this pie over onto the platter!  It didn’t look bad from the top and I figured no one else would know it was supposed to be flipped over, but I went ahead and did it anyway and tada!  It was B-E-A-U-TIFUL!

I still have no idea if it tasted good or not… the Windham fam was gracious enough to tell me that it was good!  But I need to get out of this habbit of trying new recipes on other people and try them on our family first!

Then this week I made a banana cream pie for my dad for his birthday.  My grandma had sent me a “no roll pie crust” and I tried it and enjoyed it a lot!  It was easy to make and tasted great!  My dad said that it didn’t taste like a regular pie crust- more like a cookie, which I agree.  Here is the recipe if you are interested.

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Easy No Roll Pie Crust

Ingredients:

  • 3 cups flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2/3 cup cooking oil (I like to use Canola oil)
  • 1/3 cup water or milk

Directions:

Measure all ingredients into a mixing bowl and stir with a fork. Pat into pie pan with fingers or use the back of a spoon.  Use with your favorite pie recipes.

This recipe will make enough for:

  • 3 eight-inch one-crust pies (or)
  • 2 eight-inch two-crust pies (or)
  • 2 ten-inch one-crust pies (or)
  • 1 ten-inch two-crust pie with a generous crumble crust.

To make the crumble crust, use half of the mixture for the bottom crust and then add 1/4 cup brown sugar to the remainder and sprinkle on top of your pie filling.

For a baked pie shell, bake the crust at 350 degrees for 15 minutes or until light brown.

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