"Dessert Pies are the Rage Pan-Filled to the Top with Fruit Berries That it Carries... "
To be filled to the top with mixed slightly tart berries (straw-, rasp-, blue-, black-, and cranberries) and then given a base of gummy yet firm caramelized Filipino Kutsinta from browned glutinous rice with caramel syrup with a rolled oat filling in between we have a "new generation" of dessert rectangular pies- just like they use to have pizza pies in the same tradition of yore during my childhood made from Vienna frankfurters, olive oil, tomato sauce, basil, oregano, Velveeta cheese (grated) and sweet banana ketchup or Maffran(R) sauce.
Try this out for a change!
Ingredients:
A. Kutsinta Base
-1/4 c glutinous rice
-3/4 c all-purpose flour
-2 tsp lye water
-3/4 c br. sugar (or 1/2 br. sugar + 1/4 c honey)
-1 1/2 c water
-1 tsp ground Achiote (optional) or orange food dye
B. Caramel Sauce
-1 c granulated sugar
-1/4 c water
-6 tblsp unsalted butter
-1/2 c heavy cream
-1 tsp vanilla
-1 pinch salt
C. Rolled Oats and Honey
3/4 c honey
2 c rolled oats
1/3 c br. sugar
1 tblsp white sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 c milk
2 large eggs
2 tblsp canola oil
1 tsp vanilla extract
D. Fruit Jelly Topping
2 1/2 c berries (mixed; see: above)
1/2 c. lemon (the juice)
3 tblsp sugar for berries
(more if berries are too tart)
Instructions for Preparation of the Layered Dessert Pie:
Take a rectangular middle size, deep dish pan and even out with oil or lard all over the insides.
Take the Kutsinta ingredients and over a med. double boiler, stir in the dry ingredients into the water and lye water and keep on a light boil stirring until velvety smooth in a brown mixture.
Take the caramel ingredients and mix in a separate med. double boiler, stirring in the dry and wet ingredients constantly until the sauce thickens considerably to a deep golden brown and at the endpoint pour in the contents of the first double boiler into the second.
Take the well combined contents and spread with a rubber scraper the layer of an inch or so in the large rectangular pan and let set.
Next take the wet ingredients (eggs beaten) and dry ingredients to make the oat mixture and spread raw on the Kutsinta-Caramel base of the rectangular pan.
Finally, make the fruit jelly topping by combining the ingredients into a small sauce pan and stir to thicken.
Spread evenly as a topping onto the oaten layer.
Pop into a 175 deg C oven for 45 mins. or until the fruit pie is done.
Cut into ample square servings onto a serving saucer and garnish with dry fresh coconut shreds for the topping on a napkin or paper liner for a decorative touch with a dessert fork and serve with iced tea or hot tea or coffee.