I’ve got a Pyrex glass baking pan at home and I don’t really use it for baking. That’s because I don’t really bake. The only baking I do is more of a looks-like baked goods but not really baked.
For instance, I like desserts and pies, and it’s easy enough to create those without really baking them. As long as you have the equipment and the ingredients, you can do these fine. Of course, having a kid around to help and lick the spatula does wonders to a weekend.
One reason or ingredient which is a must to these are cream, fruits, jam, or jello and graham’s crackers. The pyrex clear glass baking pan is there for the presentation.
First thing to do is get some fruits, I prefer mine to be two fruits, one fresh and the other from the can. The fresh fruits can be on top. The one from the can would serve as a layerd filling. The graham crackers would serve as the bottom layer. Laying the crackers at the bottom of the pan, it would be good to have crushed graham crackers pressed on the bottom. But if you’re not picky or not in a hurry, just lay the graham crackers on the bottom of the pan.
After making sure that the bottom is adequately covered. Put a layer of cream on top of the crackers. There should be enough cream to completely cover the graham crackers. On top of that, put a layer of fruits, jam or jello. The jello should be in a liquid state, and allow to cool before adding the next layer. If you used jam instead, again make sure that the layer is even. The fruit doesn’t need to cover all the cream’s surface. Add another layer of cream, before adding another layer of fruit. And top it off with a layer of jello.
For the jello, I use clear unflavored jello. Though I’ve been tempted to use green or red colored clear jello, I would not want to use blue or yellow.
For fresh fruits, pineapple, peach, kiwi and mangoes work. As do canned pineapples, berries and lychees. Soft pulp fruits are okay, including citrus, like oranges and grapefruit. Sweet tropical fruits preserved in syrup will also do, just as long as these are soft or pulpy. Most jams and preserves can be used, as well.
I’ve found that dried fruits are better suited to fruitcakes. One exception would be raisins. But this is more for accents and would be used sparingly. Cherries, fresh or from the can, and with or without stems, would be a welcome accent at the top of the pie. As for the cream, all purpose cream would do just fine, and not whipped cream.
When that’s done, keep it in the freezer. That’s easy enough to do. If done correctly, the glass pyrex baking pan would show the layers once this is set on the table for all to see. With this recipe, there’s no real need to use a baking pan. However, for presentation purposes, clear pyrex glass has no equal.
