Leni
07-14-2011, 05:02 PM
My tree is loaded so I'm going to be very busy. A lot of this is to taste. Satsumas are firm fleshed and free stone. Also they do not get tart toward the seed.
5 cups sliced plums
Around 2 1/2 cups of sugar. Honestly, I just add sugar until it tastes right.
3 to 4 tablespoons of instant tapioca
Around a tablespoon of cinnamon
Since my pie crusts could be used as body armor I use Marie Callendars frozen pie crusts.
I mix everything together and then put it into the pie shell. Put the top layer on and slash it or I use a crumble recipe that I got off another site. The oven has been preheated to 350. It takes about 45 minutes to cook.
This is the crumble topping. It makes a lot so sometimes I use it on two pies.
1 cup all-purpose flour
1 cup plus 2 T. light brown sugar, packed
3/4 cup old fashioned oats
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
10 T. cold butter, diced
Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped
5 cups sliced plums
Around 2 1/2 cups of sugar. Honestly, I just add sugar until it tastes right.
3 to 4 tablespoons of instant tapioca
Around a tablespoon of cinnamon
Since my pie crusts could be used as body armor I use Marie Callendars frozen pie crusts.
I mix everything together and then put it into the pie shell. Put the top layer on and slash it or I use a crumble recipe that I got off another site. The oven has been preheated to 350. It takes about 45 minutes to cook.
This is the crumble topping. It makes a lot so sometimes I use it on two pies.
1 cup all-purpose flour
1 cup plus 2 T. light brown sugar, packed
3/4 cup old fashioned oats
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
10 T. cold butter, diced
Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped