Apple Chickpea Flan w/ Raspberry Sauce

There’s a whole chickpea world out there beyond hummus. From crunchy, spicy snacks to main ingredients in baking and cooking. This is a wonderful ingredient that can adapt extremely well with herbs and spices.

Chickpeas, also known as garbanzo beans, grow in hot parts of the world so they are naturally a key ingredient in the cuisine of countries such as India, Mexico, Egypt and the southern part of Italy. Despite their origins, chickpeas are available everywhere, usually in either canned or dried form. There is very little difference in nutritional value between precooked, canned chickpeas and the dried variety you cook yourself.

In our part of the country, I remember these peas/beans first appearing in the restaurant salad bars. Chickpeas were one of several choices set out in bowls to add to salad greens. Then a few years later they became better known when ‘Mediterranean hummus’ became trendy. Then the notion came up to use them in baking. Legumes in cake? Remember the big debate when ‘someone’ decided to put carrots and zucchini in cakes etc. (not to mention tomato soup).

Chocolate chickpea cake has been a success for quite a while now so I decided to try a different take on the idea of the flourless cake.

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Apple Chickpea Flan w/ Raspberry Sauce
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Cuisine American
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Course dessert
Cuisine American
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Instructions
  1. Preheat oven to 350 F. Grease 4 custard baking cups or a 9 X 9-inch square baking pan.
  2. In a food processor, place applesauce, rinsed chickpeas & eggs; blend until almost smooth, scraping down sides as needed. Place in a large bowl.
  3. In another bowl, whisk together remaining ingredients. Add dry ingredients to wet mixture & stir to combine. Pour into baking dishes & bake for about 50 minutes OR until it tests done with an inserted toothpick.
  4. To make raspberry sauce: In a small saucepan, combine cornstarch, sugar & salt. Add water & raspberries; cook until clear & bubbling. Remove from heat & add margarine & lemon juice & zest. Cool & serve over chickpea flan.
Recipe Notes
  • In place of one of the eggs I used 1 Tbsp ground flax seed plus 3 Tbsp water.¬†

Pumpkin Hazelnut Muffins with Teff Flour

Back in the later part of August (2019), I had made some buns using Teff flour that my neighbor had shared with me. We had really enjoyed them so this is my next adventure using this unique flour.

Just a bit of history — officially the world’s smallest grain, teff is only about the size of a poppy seed. It’s origin is thought to be Ethiopia and Eritrea, where it’s ability to grow in harsh conditions has made it a staple grain of these cultures.

Teff flour is high in protein, iron, calcium and it contains all 8 essential amino acids. This is due to the fact the tiny grains are so small, when they are milled, the hull is left intact rather than removed.

Teff is rich tasting and very versatile, lending a subtle nuttiness and mild molasses-like sweetness to any baked good. Teff grain and flour are good alternatives to wheat, barley and rye for those on a gluten-free diet.

These muffins are an interesting combination of flavors well worth a try.

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Pumpkin Hazelnut Muffins with Teff Flour
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Course Brunch, dessert
Cuisine American, Ethiopia
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Course Brunch, dessert
Cuisine American, Ethiopia
Servings
Ingredients
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Instructions
  1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together dry ingredients; set aside.
  3. In a large bowl, whisk together the hot water & ground chia to form a slurry. Add the remaining wet ingredients & beat together using an electric mixer. Pour the wet into the dry & whisk together. Spoon into muffin cups.
  4. Bake about 30 minutes or until test done. Remove from oven & pan; cool on a wire rack.

Apple Cinnamon Candy Cakes

It’s that time of year when apples (& pumpkins) seem to be everywhere. I think sometimes we get caught up in the abundance of fresh fruit choices over summer that we overlook these precious little gems. I have heard it said that apples are only second to bananas as one of the most eaten fruits.

The fact that they are so versatile, relatively inexpensive, easy to find, available all year round and keep for a long time, what more could we want!

If you plan to bake with them, keep in mind, not all apples are designed for baking. The texture is uppermost important. A good baking apple needs to have a balance of intense sweet-tart flavor as well as not fall apart when baked. Even though some apples are better suited for certain kinds of recipes than others, don’t limit yourself to using just one kind of apple. Using a mixture of apples will result in more complex flavors and textures.

I wanted to make some upside-down cakes with poaching the apple slices in a cinnamon candy syrup. Hopefully it works the way I think it should.

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Apple Cinnamon Candy Cakes
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Course Brunch, dessert
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Candied Apples/Raisins
Course Brunch, dessert
Servings
Ingredients
Candied Apples/Raisins
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Instructions
Candied Apples/Raisins
  1. In a saucepan, combine water, sugar, cinnamon candies & heat until sugar & candy dissolve. Add apple slices & raisins to the pan & bring to a gentle simmer. Cook for about 5 minutes; drain & return the syrup to the pan. Bring syrup to a boil until it thickens slightly; remove from heat. Divide the apples & raisins between 4 mini bundt pans.
Cake
  1. Preheat oven to 375 F. In a bowl, combine all cake ingredients & beat until smooth. Divide mixture over fruit in mini bundt pans. Place pans on a baking sheet & bake for 15-20 minutes or until cakes have risen & are firm to the touch in center.
  2. Remove from oven & allow them to cool in pans for a few minutes. Carefully turn cakes out onto serving plates Top with a dollop of whipped topping & drizzle with cinnamon candy syrup.

Blackberry-Peach Hand Pies

Hand pies are just perfect for this time of year. No fork or plate required —a variety of fresh seasonal fruit available — picnics and barbecues happening. Another great thing is that you can make up a big bunch on a cooler day and freeze them. Personally, I would bake them before freezing so they are ready on short notice but nothing says you have to.

Years ago, hand pies were primarily made with reconstituted dried fruit since fresh fruit is often to juicy to encase it with delicate pastry. Now, a blend of dried and fresh fruit with the help of thickeners can yield a balanced mixture of flavors and textures.

There seems to be various successful ways to go with your pastry from the traditional pie crust to a more biscuit-type pastry. One thing I found that helps to avoid having a ‘gummy’ inside is rolling your dough fairly thin.

When it comes to the filling, I always have the urge to overfill pies, be it full or hand size. Getting it right sure helps to keep them from splitting and leaking.

Hand pies have primarily been deep fried in past but my preference is to bake them. I guess I’ll just never be a deep fried lover of anything. These makes such a nice seasonal combo!

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Blackberry-Peach Hand Pies
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Course dessert
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Pastry
Blackberry/Peach Filling
Topping
Course dessert
Servings
Ingredients
Pastry
Blackberry/Peach Filling
Topping
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Instructions
Pastry
  1. In a large bowl, whisk together flour, baking powder, baking soda & salt. With fingertips, cut in cold butter until mixture resembles small peas. In a measuring cup, whisk together water, egg & vinegar. Make a well in dry mixture & pour wet mixture into it all at once. With hands, mix until JUST combined. Roll out pastry & cut 8 - 6-inch circles with a pastry cutter. Lay pastry circles on parchment paper lined baking sheet. Refrigerate until ready to fill.
Filling
  1. In a small saucepan, whisk together sugar, cornstarch, cinnamon & salt. Stir in blackberries & peaches. Cook over medium heat until mixture has thicken, about 6-8 minutes. Add vanilla & allow to cool COMPLETELY. In a cup, beat egg with water for the egg wash topping. Set aside
Assembly
  1. Preheat oven to 375 F. When fruit has cooled, remove pastry from fridge & divide filling between pastry circles. Try to keep the filling in the center, away from the outer edges. Brush a line of egg wash over pastry edge then fold hand pie in half. Use a fork to press the pastry layers together forming a seal to keep fruit from leaking. With a sharp knife, cut 3 vents in each pie.
  2. Brush the tops with egg wash & sprinkle with sanding sugar. Bake for 15 minutes or until golden.
Recipe Notes
  • Frozen puff pastry can easily be substituted for regular pastry if you wish.
  • If you wish, use a hand pie cutter for easy assembly.

Rhubarb Almond Lattice Cake

There are few food combinations as heavenly as strawberries and rhubarb. This is food for the soul! The juicy sweetness of one balances out the almost inedible tartness of the other. Then there is that gorgeous color that strawberries bring to make rhubarb look so good. It’s a classic pairing that’s hard to get enough of if you enjoy this seasonal treat.

Since rhubarb appears quite frequently on my summer blogs, I wanted to give it a different look today. As usual I’m trying to meld a few ideas together into one dessert. The lattice top, made from tender summer rhubarb is weaved over a layer of almond cake. Then strawberry/vanilla filling comes next with the bottom consisting of a second layer of the almond cake. It may require a little more time than some desserts but well worth the effort.

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Rhubarb Almond Lattice Cake
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Course Brunch, dessert
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Almond Cake
Rhubarb Lattice Topping
Course Brunch, dessert
Servings
Ingredients
Almond Cake
Rhubarb Lattice Topping
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Instructions
Almond cake
  1. Preheat oven to 350 F. Line TWO 9-inch round baking pans with parchment paper.
  2. In a small bowl, whisk together flour, ground almonds, baking powder, baking soda & salt. In a large bowl, beat butter & sugar with a mixer until light & fluffy, about 2-3 minutes. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.
  3. Beat in flour mixture on low in 3 additions, alternating with buttermilk, until just combined.
  4. Divide batter evenly between cake pans & bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack.
Rhubarb Lattice Topping
  1. Peel thin slices off the rhubarb with a knife or vegetable peeler. Use the outer skins as they are the pinkest & save the leftover stalks to make the filling.
  2. In a large saucepan, heat the water & sugar until sugar is dissolved & the mixture is just simmering. Over low heat, add a few rhubarb strips at a time & poach until soft, about a minute. Remove to a plate to cool. Repeat with remaining rhubarb strips. Place a piece of plastic wrap on a plate & form the lattice top for your cake. Set aside the poaching syrup & allow to cool.
Strawberry/Rhubarb Filling
  1. Combine diced rhubarb & strawberry gelatin in a large microwave-safe glass bowl. Cover bowl & cook for a couple of minutes until rhubarb is soft. Let mixture cool. Stir milk & vanilla pudding mix in a bowl until moistened. Beat with an electric mixer on low speed until thickened, about 2 minutes; stir cooled strawberry/rhubarb mixture into pudding mixture.
Assembly
  1. Once cakes have cooled, place one on top of rhubarb lattice. Spread the strawberry/rhubarb filling on top of this before placing second cake on top of that. Carefully place a light serving dish over cake & turn over so that the rhubarb lattice is on the top. Neaten up the edges of the lattice work by cutting with a pair of scissors if necessary. Drizzle over any remaining syrup (if you wish). Slice & serve.
Recipe Notes
  • If you wish, place a layer of fresh sliced strawberries on the cake after you have topped the first layer with filling.

Peach Cookies or Pesche

It’s that wonderful time of year when there is an abundance of fresh fruit available so why not make the most of it?! Peaches are a favorite of mine, not only because of their great taste but they have such versatility in their uses. Just for something different today, I want to take the peach idea in a whole different direction. These beautiful, old fashioned pastries were very popular in the 1980’s. They are known for their unique look that resembles a fresh peach with a flavor that is delicately sweet and buttery. Traditionally served at Italian wedding showers, Pesche (or peach), are now served at any celebration and may be found throughout many countries in Europe.

Peach cookies are two cookie domes, carved on the inside and paired together to hold a dollop of custard. Once assembled, they are dipped in Alchermes, a crimson colored liqueur infused with a blend of anise flowers, cinnamon, cloves, coriander, jasmine, mace, nutmeg, orange peel, sugar and vanilla. These ingredients are stepped in alcohol, which is then flavored with rose water. Alchermes gives these pastries a vibrant pink hue and a unique, light alcohol flavor that combines custard and cookie beautifully. To further enhance the peach resemblance, they are rolled in a sanding sugar.

Alchermes is a very ancient liqueur of Arabic origin. It’s main feature is an unmistakable scarlet color, which was originally acquired by adding ‘kermes’, a scale insect that eat oak trees. Modern alchermes liqueurs no longer use the kermes insect. Alchermes was created in the Frati’ Convent at Santa Maria Novella in Florence, Italy.

These peach cookies are an impressive dessert, perfect for special summer occasions. You can use any filling you choose such as a pastry cream, lemon curd, limoncello or just plain nutella spread. Since it is almost impossible to find the alchermes liqueur in Canada, I’ve listed a few substitutes that can be used instead.

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Peach Cookies or Pesche
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Coating
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Ingredients
Coating
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Instructions
Filling
  1. In a small bowl, combine filling ingredients; stir in reserved crumbs. Spoon into center holes of cookies & press together to form a peach.
Coating
  1. In a shallow bowl, combine lemon & peach gelatin powder. Place package of strawberry gelatin in another bowl. Place sugar in a third bowl.
Assembling
  1. Working with one cookie at a time, spritz cookie with a bit of water. Dip in lemon mixture, then in strawberry gelatin & then in sugar. Spritz with additional water & add more gelatin as needed to create desired 'peach blush' effect. Place on a wire rack to dry for an hour. Attach mint leaves to top of each cookie with additional preserves. Store in refrigerator.
Recipe Notes
  • Alchermes can be substituted for a peach liqueur or Chambord raspberry liqueur. For my peach cookies, I kept it simple & used a combination of jello powders to replicate the traditional idea.

Saskatoon Berry Tarts

Saskatoon berries are very high on my list of nostalgic memories from my childhood. How these little berries can evoke such a flood of treasured thoughts is amazing. Our family farm was located in Southern Alberta, (Canada). If you were to stand on our farmhouse, west veranda, the sight of the ‘foothills’ came into view (foothills are an upland area that flank the eastern side of the Rocky Mountains).

How wonderful it was to be able to pack a picnic lunch on a Sunday afternoon and be able to drive there. It was like a whole different world. A landscape of long ridges and rolling hills covered in native lodgepole pine, aspens and spruce trees. The small streams wound their way through meadows of dwarf birch, willow and prairie grasses. You could easily come across some of the beautiful wildlife such as elk, moose or deer that lived there.

This is where our family would go to pick saskatoon berries. Very often we were accompanied by family friends or relatives. It was such a great time, everyone picking berries together, eating Mom’s fabulous fried chicken and potato salad (etc. etc.) for our picnic lunch. I was looking at some pictures from those times. We must have had some hot dogs on one occasion and I burnt my mouth it seems. What priceless memories!

With ‘saskatoon season’ in full swing, Brion and I thought it would be great to pick our own this year. It certainly can’t get any fresher than that. We chose the U-Pick farm called GROVE BERRY PATCH. This is a family owned and operated farm with 20 acres of saskatoon berries and 1 acre of raspberries, black currants, highbush cranberries and vegetables. They are located 1.5 km south off Highway 16A on Spruce Valley Road, Spruce Grove, Alberta, Canada.

It was such a nice little adventure. The morning was beautiful and the atmosphere of the berry farm and its family owners was very enjoyable. We picked a pail full of gorgeous saskatoons in a short space of time. I had originally started out with thinking I would post one recipe but of course, its turns out to be three. They consist of some Saskatoon Rhubarb Tarts, Saskatoon Butter Tarts and some Saskatoon Cream Cheese Tarts. Yum!

We are adding a few pics, not only of the tarts but some from the berry farm as well as a couple from my childhood days. Hope you enjoy the blog.

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Saskatoon Berry Tarts
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Course dessert
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Pastry
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
Course dessert
Servings
Ingredients
Pastry
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
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Instructions
Pastry
  1. In a medium bowl, whisk together flour, baking powder & salt until completely combined. Cut in butter with a pastry cutter or fork.
  2. Measure the vinegar into a liquid measuring cup, then add enough ice cold water to make 1/2 cup. Pour over flour mixture, gently stir with a fork ONLY until combined. Wrap dough in plastic wrap & place in refrigerator for a minimum of an hour so it can chill well. When ready to use, Roll out dough on a lightly floured work surface. Using a 3 1/2" cookie cutter, cut out tart shells & place them in tart pans.
Saskatoon Rhubarb Filling & Streusel
  1. In a small saucepan, combine saskatoons, diced rhubarb, sugar & cardamom. Set aside. In a small bowl, combine water, lemon juice & cornstarch. Whisk together to make a slurry. Add to to saucepan & cook on medium heat, stirring until mixture becomes thickened. Remove from heat; add vanilla & allow to cool before using.
  2. FOR STREUSAL: Place all streusal ingredients in a small dish & combine with finger tips until crumbly. Spoon berry filling into tart shells & top with streusal. Bake at 375 F. until pastry is golden.
Saskatoon Butter Tart Filling
  1. FOR BERRY TOPPING: In a small saucepan, mix together berries & water; simmer for 10 minutes over low-medium heat. In a separate bowl, mix together sugar & cornstarch then add to the berries & combine. Stir in lemon juice; simmer until mixture slightly thickens. Set aside to cool.
  2. FOR BUTTER TART LAYER: First beat together eggs. In a saucepan, melt the butter then add sugar, vanilla, cream, raisins & beaten eggs. Bring to a boil over medium heat & boil for 3 minutes. Set aside to cool. TO ASSEMBLE: Place a heaping Tbsp of butter tart mixture into each shell, then fill remainder of the tart shell with the berry topping mixture. DO NOT MIX. Bake at 375 F. for 15-18 minutes or until pastry is golden. Cool before removing from tart pans.
Cream Cheese Saskatoon Tart Filling
  1. FOR BERRY TOPPING: Crush 1 cup of saskatoon berries & place in a small saucepan with 1 cup of water. Simmer about 2 minutes. Strain & return berry juice only to saucepan. Combine sugar & cornstarch; add to sauce. Cook over low heat, stirring constantly until mixture is thick & clear. Remove from heat & stir in remaining 2 cups of saskatoons to glaze & stir gently. Pre-bake tart shells.
  2. FOR CREAM CHEESE LAYER: In a small bowl, blend together cream cheese, lemon zest, sugar & heavy cream. Divide cream cheese mixture between baked tart shells. Top with generous portions of berry topping & serve.
Recipe Notes
  • The pastry recipe will yield about 48 mini tarts. I had doubled the pastry recipe because I wanted to make all 3 kinds. It's so nice to have some in the freezer for future use.
  • If you make the pastry in 2 separate batches it seems to be nicer for some reason.
  • If you happen to have any filling left over, it freezes well for another time.

 

Savory Chicken Picnic Scones

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.

In our city of Edmonton, a three-day outdoor festival is held to sample food, see performances and celebrate Canada’s multiculturalism. It features 60 pavilions that represent more than 85 cultures from all over the world.

Even though many people will take in the days events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere to just relax.

I am posting some savory chicken scones that should work real well with that idea.

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Savory Chicken Picnic Scones
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Course Brunch, Lunch
Cuisine American, French
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Instructions
Savory Scones
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine yogurt & sage leaves; allow to stand for 10 minutes. In a saucepan, heat olive oil & saute onion for 5 minutes until soft, then set aside to cool.
  3. In a bowl, sift together flour, baking powder & salt; rub in butter to form fine breadcrumbs. Stir in yogurt/sage mixture as well as sauteed onion. Turn out onto a floured surface & knead very lightly. Divide dough into 4 or 6 equal pieces. Form into balls & lay on prepared baking sheet. Flatten to 3/4" thickness; brush tops with beaten egg. Bake about 10 minutes or until risen & golden.
Assembly
  1. When scones are cool, slice in half & spread lightly with butter. Top each of 4 (or 6) halves with chicken & bacon slices. Drizzle with Ranch dressing & place some cut pickled asparagus spears on top. Cover with remaining 4 scone halves. Serve with tomato wedges on the side.

Baked Avocado Bacon Omelette with Salmon/Dill Scones

What to call it — an omelette, frittata or quiche? While this trinity of brunch egg dishes all contain eggs, the preparation methods vary. All are delicious but here’s what defines them.

The traditional French omelette contains eggs, a splash of water and a pinch of salt and pepper. The briskly whipped eggs are cooked in clarified butter then turned out of the pan when still a little custardy and unset. These (colorless) omelettes are rolled up like a business letter and served with only a few herbs. In North America, we seem to want to ‘clean out the fridge’ so to speak, adding just about anything and everything. This version is cooked until mostly dry on top and golden on the bottom. As a rule, they are folded over once, then served.

Frittatas are generally thicker than omelettes. The ingredients are mixed in, instead of sprinkled on. While started on the stove, sometimes they are finished under the broiler then served in slices like a pie.

Quiche, on the other hand, is a savory custard baked in a pastry crust or a potato crust. Quiche gets its richness from the addition of whole milk, half & half or even heavy cream. Just to add another twist to the mix — enter the ‘crustless quiche-omelette’.

This particular meal at our house, was one of those ‘clean out the fridge’ ideas that turned out absolutely wonderful. I had posted the salmon/dill scones on a blog a number of years ago. They made an ideal compliment for this meal.

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Baked Avocado Bacon Omelette with Salmon/Dill Scones
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Baked Omelette
  1. Preheat oven to 350 F. Spray a deep pie plate with cooking spray.
  2. In a skillet, saute bacon until cooked but not real crisp; dry on paper towel & crumble. Add onions, mushrooms & garlic to skillet, sauteing in bacon drippings until tender crisp. Chop tomato & 1 avocado. Grate cheese. In a bowl, whisk together eggs, milk, salt & pepper. Add all prepared ingredients; gently stir.
  3. Pour mixture into pie plate distributing evenly. Bake 35-40 minutes, rotating once half way through. Let omelette cool for 5 minutes. Top with remaining sliced avocado & serve.
Salmon/Dill Scones
  1. Preheat oven to 350 F. Line 8 muffin cups with paper liners. In a bowl, mix together flour & baking powder. Add grated cheese, smoked salmon & dill. In a separate bowl, whisk egg, buttermilk & oil.
  2. Place half of the wet ingredients into the dry ingredients & stir well. Then add the rest of the wet ingredients & mix until completely combined. Spoon into paper liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each scone. Divide the rest of the batter between the 8 cups.
  3. Bake for 10 minutes, rotate pan & continue to bake for another 10 minutes or until scones are just browning on top & test done.

Bumble Berry Pie

This is a Canadian berry pie, originating from the Maritime provinces that is made up of at least three kinds of berries. Since there is no such thing as a ‘bumble berry’, as the name suggests, its a mixture of berries that are in season (ones that you might bumble upon).

Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.

Most often the pie is made with a top crust of pastry or designs cut out and laid over the fruit. Other ideas would be to use a nice streusal topping or as I have done on mine, grated pastry sprinkled with coarse sugar.

This is such a great summer dessert served, of course, with ice cream!

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Bumble Berry Pie
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Course dessert
Cuisine American
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serves 8 people
Ingredients
Filling
Course dessert
Cuisine American
Servings
serves 8 people
Ingredients
Filling
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Instructions
Pastry
  1. In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender or finger tips, cut in white & yellow Crisco shortening. In a measuring cup, place the egg & vinegar then add enough COLD water to make 1 cup; whisk together. Make a well in center of flour & pour ALL liquid in. With hands combine quickly but do NOT over mix. This recipe will should give you enough for about 3 - double crust 10-inch pies. Whatever you don't use, freeze for later use. This is so handy when time is short & dessert is needed. At this time, roll out a 10-inch bottom pie shell, place in pie pan & refrigerate until ready to fill. Take the same amount of pastry, form it into a ball, wrap in plastic wrap & place it in the freezer. When you are ready for the top pastry on your bumble berry pie, remove the ball from the freezer & GRATE it over the top of the fruit.
Filling
  1. In a large bowl, combine fruit. In another dish, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
Assembly
  1. Preheat oven to 400 F. Place filling into chilled pie shell, using the large holes on a box grater, grate the ball of pastry (from freezer) directly over the fruit, as you would a block of cheese. Using a fork, gently move the gratings here & there for an even covering. Sprinkle with coarse sugar.
  2. Bake pie on center rack for 30 minutes. Reduce heat to 375 F. rotating pie for even baking. Bake about 25-30 minutes more or until to is golden brown & juices are bubbly & thick around the edge. Remove from oven. Serve warm with ice cream.
Recipe Notes
  • Never¬†hesitate to vary the fruit you choose for this pie. Remember, its whatever you 'bumble' upon!