Inspired by my mother-in-law's blackberry curd and shortbread bars, and haunted by half a bag of frozen tamarind pulp in my freezer, I made this pie for our housewarming party in June. I used store-bought pie crust, to the horror of my husband, who makes a killer crust using the Cooks Illustrated version with vodka - but if I were to make my own, I'd put powdered star anise in it.
The only question is, where do I get tamarind pulp now that Hi-Lo grocery is closed? The process of making tamarind pulp sounds like no fun. Leads, anyone?
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