Finally got some time to pull off a pie, an original combination that I have been meaning to bake for a while. You know, I am one of those who would not care much about measurement. I’d happily flip through the summer issue of my favorite fat-loyal food magazine and ooh and ahh on the luscious photographs and go ahead and never make anyone of them- or i’d alter it totally before it comes out of my oven.
This recipe originally called for banana, walnut and caramel- look what i changed it to with homemade pineapple jam, sugared muskmelon, and Srilankan cinnamon!
The recipe also called for individual pie shells, I made a loaf instead and cut them slant, drizzled it with freshly ground cinnamon and honey. What a morning this was- with this for breakfast and a cup of good coffee. Felt heavenish! Saved some for my girls, Mary, Julie, Delphi and Glory, at work too.
Oh and I need to write this down just in case they don’t stick up for me later! This Glory here used to work for BBC and with a bite she said: “The last time I tasted something like this was in the BBC shoot”
Wohhooo. Hop hop mighty bob!
2 and 1/2 cups of plain flour
100 gram cold butter cut into cubes
1/2 cup iced water
A pinch of cinnamon
Muskmelon cut into thin strips and sugared generously (1/4th cup)
Pineapple jam- 2 tbsp
Caster sugar for dusting
1 teaspoon milk for brushing
Cut butter in flour until the mixture resembles corn meal. (Use a fork to mix it well)
Once it resembles corn meal, slowly add iced water and using as less hands as possible, form a dough. I rub my hands on ice before handling these babies.
Chill in the refrigerator for about half an hour
Roll your dough out- half an inch thick
Slather pineapple jam
Place muskmelon (be very very careless about it)
Roll into a log and flatten the top
Attach the loose ends by pinching with a fork
Brush milk on top (you can use a eggwash too- i dont like the smell of eggs on this one)
Sprinkle caster sugar on top
Bake in center rack at 250 for about 20 minutes or until the top is golden