Oh! It's so different and celebrates a deserving fresh, juicy fruit. I especially love this because it's not as sweet as many pies, nor as rich (unless you add the always-tempting swirl of whipped cream).
There's something seductive about pears and almnds together, like they were born to love each other. This tart will arouse applause from those lucky enough to be served a slice!
What makes it perfect? It's silky smooth, and has the traditional pumpkin flavor with an almost voluptuous mouth feel. Oh! Whipped cream on top would be gilding the lily, but what the heck. Won a blue ribbon at the state fair in 2002.
This crust recipe is tried and true: flaky and light, with just enough salt to complement a sweet pie or tart. Complete directions are included, so even a novice baker can be proud!
Rebecca Jo Dakota
05. February, 2013 | #
Hi Anne,
I'm going to add an olive oil pie crust recipe to the "crusts" category of Pie Pals. Let me say, however, that I've never made...
Anne
23. January, 2013 | #
I would beinterested to learn how to make crust with organic flour, oil and other organic alternatives. Was butter the original...
Felicia Montoya
19. April, 2012 | #
Make sure to use sweetened condensed milk and NOT evaporated milk.