Comments on: Sugar Plum Pie with a Folded Flaky Crust

By: PastryCraft

PastryCraft — Wed, 03 Nov 2010 17:33:30 +0000

I worked in a bakery once where we called the pie juice overflow “pie candy” or “pie caramel.” It was coveted nearly as much as the pie itself.

By: Wizzythestick

Wizzythestick — Mon, 20 Sep 2010 02:35:29 +0000

See now this is why I wish we had fruits like this in the Caribbean. Love the rustic look of this pie.

By: mindy trotta

mindy trotta — Mon, 06 Sep 2010 04:59:53 +0000

I topped the pie with some streusel crumbs (right in the center, covering the fruit). It was yummm!

By: Kathryn

Kathryn — Thu, 02 Sep 2010 21:12:59 +0000

Ok, I am linking to your blog because your photos and tips are very helpful. I love to bake but get easily discouraged when things don’t turn out perfectly. Since I have no professional training, this is a wonderful help to see the large pieces of butter in the dough and how crumbly it looks, then how you work it together… Nice progression in the pics. Keep up the good work!

By: Suvir Saran

Suvir Saran — Fri, 27 Aug 2010 16:15:06 +0000

May I have me some of your sugar plum pie with the folded flaky crust? Please!
I am HUNGRY now and my birthday is around the corner.
What are you going to do about that?

Zoe, you are the Goddess of all things baked! We miss you in North Country NY & VT. Come visit us soon.

By: Scootabaker

Scootabaker — Mon, 23 Aug 2010 23:15:13 +0000

so glad i found your blog! i completely appreciate you taking that extra time to photograph your steps, cause I know it’s not so easy with floured hands!

By: zoe

zoe — Sun, 15 Aug 2010 05:51:22 +0000

In reply to Foodie in Berlin.

Hi Foodie in Berlin,

Oh dear, that isn’t good at all, I apologize! When I add the cornstarch I whisk it with the sugar first and it never clumps. If I wasn’t clear on the post I will fix that right away.

Thank you for trying the tart and for the feedback! Zoë

By: Foodie in Berlin

Foodie in Berlin — Sat, 14 Aug 2010 08:58:20 +0000

Hi Zoe! So I made the tart and the pastry was really delicious! The only thing is that usually I dissolve the corn flour in water and add it – by just throwing it in with the sugar – it congealed in horrible chunks that I had to pick out later! Does that happen to you?

By: zoe

zoe — Sat, 14 Aug 2010 03:22:25 +0000

In reply to Avanika (Yumsilicious Bakes).

Hi Avanika,

The trick with the butter is to get it into sheets between the layer of dough, almost like puff pastry.

Thanks, Zoë

By: Avanika (Yumsilicious Bakes)

Avanika (Yumsilicious Bakes) — Fri, 13 Aug 2010 20:48:54 +0000

Gorgeous chunks of butter! I never leave them so big, I thought it was wrong. Going to try it this way soon 🙂