So that should say, “use the remains of the egg WHITE, along with the reserved yolk...”
Also, I used all cream this time, since I had it. More cream makes for a richer and smoother pie.
I used vanilla, but no almond extract. The almond would have been good, but I forgot it (not having the actual recipe in hand).
Many custard pie recipes call for nutmeg, but I didn’t use any.
I did put in just shy of a half pint of organic red raspberries, rinsed. More would have been good.
This fills a standard 9” pie plate right to the top. Using a deep dish plate would make it less likely to spill. I used a glass one, since my favorite heavy aluminum one (probably a quiche plate?) has disappeared. Using a deep dish plate allows for more berries, too. :)
Brushing the crust with egg white and prebaking it made for a lovely crust with no hint of a soggy bottom. :)
A few years ago I copied my entire recipe collection to a Word doc, which I later imported into Google Drive. Whenever I like a new recipe I've tried, I type it in. Not only do I no longer lose my recipes, but I have access to them on all my devices. I also print them out onto 3x5 cards.
Comments 6
So that should say, “use the remains of the egg WHITE, along with the reserved yolk...”
Also, I used all cream this time, since I had it. More cream makes for a richer and smoother pie.
I used vanilla, but no almond extract. The almond would have been good, but I forgot it (not having the actual recipe in hand).
Many custard pie recipes call for nutmeg, but I didn’t use any.
I did put in just shy of a half pint of organic red raspberries, rinsed. More would have been good.
This fills a standard 9” pie plate right to the top. Using a deep dish plate would make it less likely to spill. I used a glass one, since my favorite heavy aluminum one (probably a quiche plate?) has disappeared. Using a deep dish plate allows for more berries, too. :)
Brushing the crust with egg white and prebaking it made for a lovely crust with no hint of a soggy bottom. :)
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Long time no “see”. :) How are you?
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A few years ago I copied my entire recipe collection to a Word doc, which I later imported into Google Drive. Whenever I like a new recipe I've tried, I type it in. Not only do I no longer lose my recipes, but I have access to them on all my devices. I also print them out onto 3x5 cards.
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Makes sense about the google doc. I have several recipes here in LJ, which functions similarly for me. A Google doc would be easier, though :)
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