This Easter I decided that it was time to continue a family tradition and make my family's pineapple meringue tarts in honor of Great Aunt Tadsie. Similar to lemon meringue pie, there is something light and refreshing about these tarts. And the bright yellow color and sunny pineapple flavor make them a perfect spring treat.
Monday, August 23, 2010
I love this pie during summer and I love this pie during winter (when I'm dreaming of summer). The "little wild blackberries" are the perfect combination of tart and sweet. If you don't have wild Pacific blackberries you can use the berry of your choice.
Sunday, July 25, 2010
Your kids can help make these pocket pies which are like a cross between a piece of pie and a fruit-filled pastry. Let them choose their favorite fruit filling and let them cut them in the shape of their choice.
Thursday, May 27, 2010
This coconut macaroon tart shell would be a great crust for many pies and tarts. It is quick and easy to mix it together and press it into the pans. Fill the tart shells with pudding, fruit or any other filling of your choice.
Sunday, January 31, 2010
I use this pie crust whenever I make berry pies. It is thin and light, and it has a great buttery flavor that complements any type of filling.
Sunday, January 31, 2010
The best part about this pie crust is how easy it is to make. Simply mix the ingredients and pat the dough into the pie pan. No rolling pins required!
Tuesday, December 29, 2009
One of the best parts about this pie (besides the large tender chunks of cinnamon-sugar apple baked under a melt-in-your-mouth streusel topping) is the incredibly easy pat-in-the-pan pie crust. Don't fuss with rolling out the pie crust; simply mix the dough and press it into the pan.
Friday, April 22, 2011
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