Sunday, June 17, 2007

Pie du Jour



Note my expanded French vocab. We saw "La Vie en Rose" today. The acting and production design were exquisite. I usually get nasty critical when I see contemporary films doing period, because they're so over glossed and under researched, but this one was stunning, visually, and wonderful faces and acting. I actually cried for half a beat in one scene, something I haven't done since I was a teenager. The editing is way too experimental for an American audience, and movie over-long, but lots about it to recommend.

Came home and baked this pie, which has raspberries, blackberries, strawberries, cherries, plums and doughnut peaches all under one crust. Limited time offer.

5 comments:

Cake Person said...

You said that Dinah doesn't eat cake.
But how about this? It's a beauty.

Sally said...

This is the most beautiful pie I have ever seen. Could I have the recipe? I think I am more of a pie person than a cake person. I want to see that movie now.

When I was a kid, I had a music box that was a little grand piano that played "La Vie en Rose."

Did the movie inspire the pie? Did the blog inspire the pie for it's photo op?

Sally said...

Everyone seems to like pie. Berry pies are really easy, because there's no peeling. You just need 4 cups of fruit, about 3/4 cups sugar, and 1/4 cup flour to thicken it.(essential.)

Pie crust requires practice. When I don't make a pie for a long time, the crust is usually awful because I lose the feel. I do the white trash Crisco crust. The next step up is butter but I never could get that to work. The next step down is lard but that grosses me out!

This pie was something special, accidental. The farmers' market plums and peaches gave it an extra flavor that was almost gardenia like, that surprised me. I'm not that good a cook.

Sally said...

I forgot to add: a pinch of salt, some nutmeg, some cinnamon. flecks of butter before you put the top crust on. bake at 450 for ten minutes, then 350 for about 30 but watch it.

Sally said...

This sounds wonderful. Thanks. I'm really terrible: I have tried to use "light" butter and stevia instead of sugar, and then everything has a different texture and it's just not the same....