L.Rose
05-01-2001, 02:22 PM
I made this (my first pie) from the current issue of CL using one of those premade graham cracker crusts, so it was super easy and foolproof. I doubled the topping and served it with Cool Whip. It was pretty good, better than most strawberry pies I've had in restaurants (none of that fake strawberry glaze).
The only thing that I wasn't completely sold on was the 2 T. of balsamic vinegar in the filling, which according to the recipe's
intro is supposed to "update" the pie. I thought it tasted a little off (reminded me too much of dinner salad), and had to pour
some of the liquid out and add lemon juice and sugar until it tasted "right" to me. But I commend CL's efforts in striving to be
creative.
Since I've made small steps toward conquering pie territory, I was thinking of trying the Brown Sugar Peach Pie w/Coconut Streusel from July 2000. Would frozen peaches work, or would they make the filling too watery? In other words, what are the rules for using frozen fruit in pies?
The only thing that I wasn't completely sold on was the 2 T. of balsamic vinegar in the filling, which according to the recipe's
intro is supposed to "update" the pie. I thought it tasted a little off (reminded me too much of dinner salad), and had to pour
some of the liquid out and add lemon juice and sugar until it tasted "right" to me. But I commend CL's efforts in striving to be
creative.
Since I've made small steps toward conquering pie territory, I was thinking of trying the Brown Sugar Peach Pie w/Coconut Streusel from July 2000. Would frozen peaches work, or would they make the filling too watery? In other words, what are the rules for using frozen fruit in pies?