Saturday, July 5, 2014

Raspberries, Strawberries and Memories

 Raspberries and Strawberries abundant in my garden and while picking them the Memories are also with me.  This recipe is an adaptation from my late son Alix's beautiful Australian (very special friend) Aly.  Our son came 'home' from another of his travelling adventures and he brought Aly with him.  When we first met Aly it was her warm smile and gentle hugs that one first notices, her beauty shines all around her.  Aly had never experienced a 'winter' and Alix had decided that Fort St John, British Columbia was the perfect place to experience 'a bit of snow'.  They were at our place through the Christmas season and a year of very cold temperatures and of course beautiful white fluffy snow.  Such a wonderful visit and I believe Aly loved her 'snow adventures'.  Aly had talked about her Peach Custard Pie recipe while we enjoyed dessert at Christmas dinner that year and I had asked her for the recipe. She sent it to me a few months later so that I can make it for my family.  Thank you Aly for coming into Alix's life and heart and also for giving us the chance to meet such a beautiful soul. This post is for you and all of our memories.....forever.
Raspberry Custard 'Pies'
The ingredients you will need.

The coconut butter is cut into the flour and salt, water waiting to be added to form the dough.

Pastry dough is rolled out and cut to fit my large muffin tins.

Raspberries and strawberries are layered over pastry.

Custard filling is mixed and poured over the berries.
Ready for baking and then topping with streusel.


Raspberry & Strawberry Custard Pie Recipe
1 pastry crust (see recipe below)
1-2 cups fresh raspberries or sliced strawberries
Arrange a layer of raspberries or strawberries in on top of the crust in each muffin tin
In a separate bowl, mix:
2/3 cups sour cream or Greek yogurt
3 egg yolks
1 cup sugar
1/4 cup flour
few drops almond flavoring
Pour custard filling gently over berries.
Bake for 30 minutes at 350 degrees.
While pies are baking mix up the streusel topping.
1/4 cup butter
2/3 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
Cut butter into the flour, sugar and cinnamon or mix with fingers until crumbly.
Remove pies from oven when timer goes off and sprinkle an even layer over each custard filled pie.
Bake again for another 15 minutes (until lightly browned)
Serve with whipped cream or vanilla ice cream.
Single Pie Pastry Dough Recipe
1 1/3 cup flour
1/2 teaspoon salt
1/2 cup  coconut butter or shortening
3-6 Tablespoons very cold water
Mix dry ingredients then cut in coconut butter or shortening until dough is crumbly.
Sprinkle with 3 Tablespoons of cold water and mix with a fork until dough comes together.  Add more water 1 tablespoon at a time if needed.
Roll out dough to 1/8 inch thick and cut into circles with cookie cutter or glass the size to fit large muffin tins. (for this mini pie recipe)
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