“Fight ’em till hell freezes over, then fight ’em on the ice.” – Leo “Dutch” Meyer, TCU Head Football Coach 1934-1952
Ahhh, College Football. How I’ve missed you. It’s been a long nine months, but it’s so good to see you once again. I even have season tickets to celebrate our reunion. Nice of me, huh?
Admit it. You knew this was coming. There have been sports reports and interviews, emails and polls… heck, even facebook updates. It’s always inevitable. Fittingly, my good friend Amy, of Sing For Your Supper, chose this fine American tradition as this month’s You Want Pies With That? theme.
And since it’s become quite obvious that I’m a big TCU supporter (Class of ’05, baby!! My nickname is ‘Hornedfroggy’, after all.), this theme is perfect. The pie wasn’t too shabby, either. 😉
Riff Ram Pie
Source: My Baking Heart
4 c sliced fresh plums
1/4 c Splenda for Baking
1/4 c all-purpose flour
1/4 tsp Kosher salt
1/4 tsp ground cinnamon
1 tbsp fresh lemon juice
1 (9″) unbaked deep dish pie shell
Topping:
1/4 c Splenda for Baking
1/2 c all-purpose flour
1/4 tsp ground cinnamon
1/3 tsp ground nutmeg
3 tbsp cold butter, cut into small pieces
Preheat oven to 375 degrees F. In a bowl, carefully combine the first six ingredients, then pour into the pie shell. For the topping, whisk Splenda, flour, cinnamon and nutmeg together in a small bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over the filling, then bake for 50-60 minutes or until bubbly and golden brown. Cover the edges of the crust during the last 20 minutes to prevent burning. Cool on a wire rack before serving.
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It’s unimaginable, but I know some of you are unfamiliar with our fine traditions. 🙂 So, for those of you out of the loop, here’s our most popular chant (and the inspiration for this lovely pie):
Riff Ram, Bah Zoo
Lickety Lickety, Zoo Zoo
Hoo Wah, Wah Hoo
GIVE ‘EM HELL, TCU!!
See, even SuperFrog likes it…
My Baking Heart 