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About to be a Fat-Pie for the Biker….


Matt’s Fat-Pie

10 inch pie, baked at 425 degrees for 15 minutes, then 350 for 40 minutes.

Crust:
2 cups of organic, white flour
1 tsp. salt
1/3 cup/ladle of lard
cold water

Filling:
3 cups pitted organic, sour cherries
1 1/2 cup fresh picked mulberries (with stems cause it’s too much work to remove them)
1 1/2 cup fresh picked black raspberries
3 tablespoons of modified tapioca
and, 1/3 cup organic sugar

Mix all the filling ingredients together and let stand for 20-30 minutes before filling pie shell.
I always put 5-6 chunks of butter on top of the filling, before putting on the top crust.

This pie looked WONDERFUL when I packed it up to send it to Washington, express mail. It’s supposed to arrive by 3:00 Wednesday, and I sure hope they don’t toss it around on the plane or drop anything on it. This is a serious, good pie for a special occasion, and I’m trusting the U.S. Post to come through for me…..