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Tuesday, 22 August 2017

FOOD CRUISER . . . and BLACKBERRY APPLE PIE

A tour of the kitchens on the CARIBBEAN PRINCESS:

First, we assembled in the theatre.



The head chefs then proceeded to entertain us with an absolutely hilarious cook-off!

The tour which followed, however, 

gave us no inkling of how the ship's crew worked to provide us with our wonderful dinners.

                                                              *********
Bryan and I, on the other hand, will keep no secrets from you.

Please enjoy our summery dessert:

BLACKBERRY APPLE PIE

            From:  FARM JOURNAL’S COMPLETE PIE COOKBOOK, c1965

FILLING:
3 cups blackberries (freshly picked by Bryan)
1 cup peeled, thinly sliced apples
3 tbsp quick-cooking tapioca
1 cup sugar
½ tsp cinnamon

Combine all filling ingredients.  Turn into pastry-lined 9-inch pie pan.   


Cover with crust.  Bake at 425 degrees for 40 minutes.

Mary Stadnyk’s Pastry for a 2-crust pie:  http://eleanorstadnyk.blogspot.com/2013/06/company-and-pie-crust.html