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This is basically Fat Free Vegan’s calamondin or lemon pie with oatmeal. My version is not vegan (I used real milk), but close enough – definitely vegetarian. Not that I care about such things, just felt I should point it out. I first did this cake with kumquats after they made an appereance in my CSA and I had no idea what to with them. I’d read that they are good for snacking on, but I found them way too acidic to do so. Since the recipe says that any other citrus will probably do, I decided to give it another go with strawberries and a tangelo (juice and zest).

Here we go

Here we go

What first drew me to the recipe was that it was supposed to be a pie, but it didn’t really fit into what I thought a pie was. What can I say, a pie is a very American thing. But the concept of crust and filling seemed intriguing.

I was also curious about using apple sauce instead of eggs for baking. I’d read in a couple of places that it was a good substitute, but I wanted to try it for myself. Now that I have all I can say is that it did it’s job, but I won’t be able to compare until I make a regular pie with a crust!

The first time I made this I used a cake pan I had bought to make quiche (which, by the way, I haven’t made yet – and that was over a year ago). I thought it was too wide and low for the pie. So this time I went for something different. Lets just say that my choice was not very good. Way too small – which resulted in me trying to shape the crust to cover most of the sides of the pan, but the stubborn crust would not cooperate! It slid back to the bottom of the dish as soon as it could. That’s my excuse for not having any photos of it plated or being devoured, and I’m sticking to it.

This will make the filling

This will make the filling

Now the filling is pretty easy to make. Make a cornstarch milk based gloop, the consistency of boogers. Don’t believe me? Take a look at this:

Yuck!

Yuck!

Disgusting.

Once you start feeling queasy because the consistency it’s taking is very gross, mix in your fruit gloop and you’re done. Well, not quite. Pour over the crust and refrigerate so that it sets.

My fruit filling of choice this time was the result of pureeing the little box of strawberries in my CSA box (sans green leaves), the juice of one tangelo, and its zest. If you have never heard of tangelos before, Wikipedia tells me they are the hybrid of a tangerine and either a pomelo or a grapefruit. Whoever it’s parents are, tangelos are really good! Citrusy and sweet. Refreshing. Couldn’t pinpoin why, but in the orangey flavour spectrum, they beat most oranges hands down.

The result of my pie making adventures? Not so pretty.

Strawberry orang^^^tangelo pie

Strawberry orang^^^tangelo pie

It looks like someone threw up in there!

It was very good, though a little too sweet in retrospect. Everyone loved it, but I couldn’t help but feel that it fell short when compared to the kumquat pie. Not just for aesthetics, but also flavour. Whilst the kumquat cake was deliciously tart and refreshing, this one was sweet sweet sweet. Nothing wrong with sweet, but I’ll stick with acid citrus goodness when making this the next time.

Oh, and because I can’t resist showing off how pretty the kumquat 1.0 version of this pie came out, here you go.

Kumquat pie

Kumquat pie

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