UBE UPSIDE-DOWN PIE RECIPE BY TASTY
Local business owner, Kristine de la Cruz, shows how to turn classic Filipino Leche Flan into a delicious ube-flavored upside-down pie.
Provided by Shelby Barnett
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Set an 8- or 9-inch pie dish inside a large roasting pan.
- In a large bowl, whisk together the egg yolks and eggs. Add the sugar and whisk to combine. Whisk in the evaporated milk, then the sweetened condensed milk. Add the ube flavoring and whisk until well combined.
- Strain the custard through a fine-mesh sieve to get rid of any eggy bits, then pour the strained custard into the pie dish. Carefully fill the roasting pan with hot water, filling halfway up the sides of the pie dish. Cover the roasting pan with foil.
- Carefully transfer the pan to the oven and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, or until the custard is mostly set with a slight jiggle in the center.
- Remove the pie dish from the steam bath and let cool to room temperature, then transfer to the refrigerator to set overnight.
- Make the graham cracker crumble: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and Greek yogurt until combined. The crumble should be moist enough to gather in a ball, but not too dry or wet to hold its shape when poked.
- Spread the graham cracker crumble over the chilled pie and spread evenly, all the way to the edges.
- Sprinkle a light dusting of granulated sugar over the graham cracker crust and gently brûlée with a kitchen torch until caramelized for a smoky finish. (Alternatively, broil for 1-2 minutes). Sprinkle purple sanding sugar on top, if desired.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 0 grams, Protein 13 grams, Sugar 32 grams
UPSIDE-DOWN MEAT PIE
This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by-it mixes up in a jiffy, yet it's substantial and satisfying. -Cora Dowling, Toledo, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other ovenproof skillet, cook ground beef and onion until the beef is browned and onion is tender; drain. Add salt and tomato sauce; simmer 10-15 minutes. , Meanwhile, combine flour, baking powder, celery salt, paprika, salt and pepper in a bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir until a soft dough forms. Drop by tablespoonfuls onto meat mixture. , Bake, uncovered, at 475° until biscuits are golden, 20 minutes.
Nutrition Facts : Calories 421 calories, Fat 20g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 1827mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
UPSIDE-DOWN BEEF PIE
Thanks to the yummy sloppy joe flavor, kids dig in...and adults do, too! This recipe's been in my family for years.-Jennifer Eilts, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, celery, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in soup and mustard. Transfer to a greased 9-in. pie plate. , Meanwhile, in a large bowl, combine dry baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9-in. circle. , Place over meat mixture. Bake at 425° for 20 minutes or until golden brown. Cool for 5 minutes. , Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired.
Nutrition Facts :
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