Strawberry Plum Lattice Pie







Not everything works out the way I hope it does, and to break that illusion of perfection that food blogs seem to perpetuate, once in a while, I share my failures, too.  The other day, I made what I thought would be a decadent and impressive banana cream pie doughnut cake, and just as I finished stacking the third layer of doughnuts, sliced bananas, custard, toffee and buttercream, the cake slid into a sad avalanche of doughnuts and cream that was far too embarrassing to let anyone see.  I scooped the entire mess into a bowl, which has sat in our refrigerator for four days, barely touched, since every bite tastes like failure and shame.

This pie, too, was equally disappointing.  I loved the pretty lattice crust, and it photographed so beautifully before baking, but for some reason, the filling simply refused to thicken.  Maybe the strawberries and plums were extra juicy, but no amount of leaving the pie in the oven was going to thicken it, and the puddle of juice pooling around the fruit soaked into the crust making it soggy and limp.  So, so sad.

But at any rate, the crust was too pretty not to share, and had the filling worked out, it would have been a lovely pie.










3 comments :

  1. I hear you:)

    The thing w/ pastry is that the bottom is never like the top..so w/ these pretty tops..to have a well baked bottom the top gets too dark..
    I've been making pies for over 40 yrs and it's never the same it seems:)
    But your pie and pics are BEAUTIFUL.

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    Replies
    1. It's funny how every fruit pie turns out differently, even if you use the same ratio of cornstarch or tapioca that you normally do!

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  2. Your lattice work is absolutely beautiful!

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