The bright colour and tart flavour of red currants are harmoniously balanced by slivered almonds and almond flavouring. Half of the currants can be replaced by raspberries, if desired.
A pandowdy is like a deep-dish fruit pie with a biscuit topping that bakes into a flaky crust. Serve at room temperature or warm (with ice cream), breaking the crust into the fruit when serving.
This pie has a traditional bumbleberry-type filling using winter-available frozen fruit. Mix the juice from the fruit with morning juice or into smoothies.
Veal and Ham Pie belongs to that special category of meat pies we associate more with French pat?than with the British antecedents of our Canadian cuisine. This splendid pie takes some time to put together, but is worth every minute. In the true tradition of a Canadian picnic, the responsibility for making the dishes should be shared by the group. It\'s advisable that this dish be prepared by a picnicker with a free afternoon one or two days before the outing.
You know you're getting close to A la Mode, in Vancouver's Granville Island Public Market, when you pass people balancing cappuccinos and juicy wedges of pie topped with ice cream (a la mode). They're looking for a spot to perch and enjoy the fresh pie from the takeout owned by Angus McKay, who says the secret to his success "is fresh pies. I have them coming out of the oven all the time." McKay claims to have introduced the first bumbleberry pie (a combo of blackberries, raspberries, apples and rhubarb) to the West Coast.
When it's time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling.
Reid likes to give his mom a hand with the baking. They can enjoy this recipe — frequently requested by our readers — both in the kitchen and at the table. If you like, top with whipped cream and cinnamon.
