Baked Pie-plant
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Bake
In a granite dish, combine the pieplant and sugar.
Bake without water until tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pieplant
- Provides the tart flavour and fruit that softens into a tender filling as it bakes.
- Sugar
- Sweetens the pieplant and draws out its juices, helping it soften and form a syrup.
The step that matters
Bake without water until tender. Pieplant is very juicy, and the sugar draws out liquid as it sits and heats. Baking uncovered without added water lets that liquid thicken into a syrup rather than boiling the fruit to mush. Checking for tenderness rather than going by time alone keeps the pieces intact but soft.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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