08-10-2007, 04:54 PM
Surinam cherries are extremely tart, triple the amount of sugar in the pie recipe then taste to see if you should add more. I generally make them into jam but they can also be made into pie. They look like really tiny bright red pumpkins and the seed is kinda big. You can squeeze the seed out and then have the rest left to make the pie with. I generally run them through a food mill or ricer to get something the consistency of apple sauce. That makes a good jam, not so good for pie, I'd suspect.
Squash makes a good pumpkin pie and you could also make a sweet potato pie. You could make a purple sweet potato pie and have everyone guessing what sort of fruit is in it. Throw a few blueberries in it and they may think it's a blueberry pie.
Hmm, my grannie used to make "pecan pie" out of navy beans, you could grow those easily. She would simmer dry beans until they had an "al dente" crispness to them similar to pecans and then made pie out of them. A layer of real pecans on the top and you just naturally assumed the whole thing was pecans.
Squash makes a good pumpkin pie and you could also make a sweet potato pie. You could make a purple sweet potato pie and have everyone guessing what sort of fruit is in it. Throw a few blueberries in it and they may think it's a blueberry pie.
Hmm, my grannie used to make "pecan pie" out of navy beans, you could grow those easily. She would simmer dry beans until they had an "al dente" crispness to them similar to pecans and then made pie out of them. A layer of real pecans on the top and you just naturally assumed the whole thing was pecans.
Kurt Wilson