Fresh Summer Fruits Pies! - Polly's Purse Pies

I love summer.   Abundant of fresh fruits just waiting for you to enjoy.   This is my Purse Pie - basically a crostada - open face free form pie.    I was not able to eat cherries for many years, but I found out that I am okay with it, and here they are in my Cherry and Plum Purse Pie.     Plucot and plums from family garden.

Equipment:
Large (metal) mixing bowl; spatula; measuring cups; pie pan or oven proof pan; rolling pin

Ingredients:
Mix the following ingredients into a large mixing bowl. 
1 Cup of Fresh cherries - pitted and cut into halves
4 Fresh large plums, cut into LARGE chunks
1/2 C Sugar or 12+ tsp of sugar
3 TBsp KATAKURIKO - Japanese Potato Starch
1/2 tsp salt
2 TBsp butter - set aside:  add last onto the top of the mixture once they are in the pie dough.   If you prefer, break it into small chunks and mix it into the fruits mixture.

Pie dough:
1 Cup Flour
1/2 tsp salt
1/3 Cup Butter
2 TBsp Vegetable Shortening  or just use 2 TBsp of Butter
Ice Cold water

Egg Wash for the pie shell:
1 Egg + 2 TBsp milk

Mix the pie dough - flour and salt.  Work the butter / + shortening (if you are using shortening) into the flour with fingers.    Rub the butter into flour until they are about pea size.      Add Ice Cold water 1/4 C water.    Gently mix and let the flour absorb.   Then, add a  tsp more ice cold water at a time as you form the dough into a ball with the other hand.    The dough should be soft like your ear lobe.   Let it rest for 10 minutes - covered in refrigerator.   Heat oven to 400'F.
Roll it out.  Transfer to your baking pan.

 Large size and smaller individual size.

Tricky part:   Add the fruits mixture to the center of the dough.  Working quickly to prevent fruits liquid from spreading over to the edge of the pie shell  - Gather and fold the pie dough to enclose the fruits mixture.   Dab the top with 2 TBsp butter with fingers.   Brush with egg wash.
Bake till fruits mixture bubbles.  About 45 minutes   If the pie shell is getting browned before the fruits starts to bubble, cover the pie shell with aluminum foil, and remove it 5 to 7 minutes before removing from the oven.    ***All depends on the BTU power of your oven.

Summer Food Wonder Around the World

It's amazing when you don't have a computer access for nearly two months and finally able to rejoin.   I managed to use other less used home PC's old 9 gig harddrive to run with Windows XP.  
I see amazing postings by many foodies all around the world.  I can  make my virtual Dinner Menu just going through them.   Just for the pretend -

POLLY'NESIAN SUMMER HUT MENU

Main menu:
1.   Roti Jala -  by Resh @ dailycuppa - http://daily-cuppa.blogspot.com/

2.  Sambar  - by Amarendra @ amu's recipes

3.  Linguine 'Vege'naise - by Rosh @ roshellechefaldente

4.  Ratatouille - by Wendy @ wendyinkk

Side Order: 
     Cheesy Garlic Bread - by Anuja @ simple-baking

and for the busy schedule day:
     Varieties of Mediterranean Menu selections by Ana Thomas @ RomAna Catering

Desserts 

1.  Zebra Cake - by Maha @ mahaslovelyhome

2.  Lemon Butter Cup Cake with Lemon Glaze - by Angel @ cook.bake.love

3.  Raspberry & Meringue Tart  - by dailydelicious

4.  Blackcurrant, Almond Cream Tart with Violet; White Cream Frosting by Kit @ i-lostinausten

Isn't that wonderful?   You have a virtual menu.   All I need is a virtual waiter and a virtual delivery, and real food served at my house!!!

I am here but the PC is still not cooperating

I am so sorry to have missed so many postings.   It 's already end of June.     My PC desktop is still under water with all the photos locked up that I need to recover.   My first generation Pentium III with 256 MB RAM just cannot keep up with all the photo editing I was doing.     On the other hand, I have tested a few recipes as well as baked breads "my way" -- that means my own recipe that I would love to share with my family and friends.    I baked a loaf, and it filled the house with that wonderful aroma of "fresh bread is baking".     I also got another batch going right now.     I am hoping for the best for my desktop PC to recover.     In the meantime, I want to thank all the visitors for stopping by and also for joining my site.     As I stated before, if you don't see the recipe (because I've already used up my spare time editing the photos and uploading the photos), and you would like a copy of the recipe, please let me know.   I will post it as soon as I can.   If there is no request, I figure you guesstimated it from the photos.    If the recipe is owned by another blogger, I will refer you to their site(s).     If the recipe is mine, I am more than happy to share. 
Until my PC's happy recovery, keep-on cooking!
Polly

Haunted by Another PC Problem

I have been haunted by PC crash.   Until then, I won't be able to post blog.   It's likely a time for a new model - PC or MAC?   or iPAD?   or ????   kind of nice though not touching any computer for two weeks...   But miss all the Food Blog adventures that everyone is having.
Till my PC recovers, then, have a great Food adventure.

Tuk Tuk Thai - knock, knock ...

Tuk Tuk Thai was an interesting Thai restaurant with pretty decors.     It's been opened in our neighborhood for a few years now.   Out of curiosity, we visited the restaurant.    We ordered the usual 'must' for visiting the authentic restaurant - Tom Yum Goong soup as the tester.    We ordered everything at THAI spicy.     The soup was spicy hot and tasted good.   The spicy fried fish - Pla Nam Pla Wan  was bit disappointing, it's suppose to be the Orange Roughy - deep fried topped with a sweet and spicy tamarind sauce.     But I was very sure that it tasted like catfish.    I have eaten catfish many times before to know the difference.    Perhaps they decided to serve us the Pri Tak Oan instead - fresh deep fired catfish with young pepper corn and fresh basil.... but naaa, it has tamarind sauce, so, I think they decided to switch on the fish - unannounced.       Not so sure about the pineapple used for the Pineapple fried rice - fresh or reused?     Oh well, least the soup was good.    But would have enjoyed it more if the fish tasted like orange roughy.