You have to cook the fruit with all pie ingredients cut previously in cubes.
I usually have my patè-brisè recipe for pie crust.....my fav is from Martha Stewart's recipe book.
Here's the pie with the meringe on top, I usually spread it all around it, but later it just shrinks, lol! My mil's cake silver spatula with her engraved initials.
The table is set to have a piece of pie with tea, or coffee. with my mom's silver tea spoons from her childhood.
This china was made at our past Ceramic Co. and the green design was the original decoration taught by the Spaniards in the colonies, the green was a natural die for ceramics, they had no other, except for a not pretty brown shade as well, I got the design from authentic pieces my Mil had and from books.
I love the tea pot with the rooster...the originals always had farm animals as handels, we've used them in most of them as well.
The salad, or cake plates. The tabletopper was my mil's, but it's not vintage, it blends nicely with the off white china though, as is the tablecloth.
I had promised some friends to show them the Andean fruit called babaco turned into a yummy pie, see, I make it with my recipe for pineapple pie because of course, there's no pie recipe for this, there's other local recipes, but hubby loves my pie version. Above is a picture of the "babaco" fruit from my earlier post. Thank you my friends for your visits, I'm always thrilled to have you for a piece of pie! Thank you for the lovely ladies that host the following parties I'll be joining: METAMORPHOSIS MONDAY AT AMAZE ME MONDAT ON THE MENU MONDAY TEA POT AND TEA THINGS TUESDAY TEA CUP TUESDAY TEA TIME TUESDAY NIFTY THRIFTY TUESDAY WHITE WEDNESDAY WOW US WEDNESDAY