Recipe: STARGAZY PIE

I was not really planning to make this pie. I’d seen some photos of “Stargazy pies” while searching for unusual pies, but I had no plans (or desire) to make one. Then, they came up in conversation, I believe Cathy mentioned the name and a discussion ensued. I showed everyone in the room images from the internet to explain what we were talking about. But, I still had no intention to make one. No way!

Then, we went to our local fish market to pick up salmon for the Russian Fish Pie and there they were, right there in the case, picture perfect smoked mackerel! Fate was set in stone at that moment, and I went ahead and bought them. One half-pound of smoked mackerel… 

In the Astoria Oregon version of this medieval Cornish dish, freshly smoked mackerel poke their heads through the crust of this savory pie made with bacon, hard-boiled eggs, and a mustard custard. Based on the recipe for English Sardine Pie from André Baranowskihttp://www.saveur.com/article/recipes/stargazy-pie-english-sardine-pie

FOR THE CRUST:

  • 2 1⁄4 cups flour, plus more for dusting
  • 1 tsp. kosher salt
  • 1 tsp. mustard powder, preferably Coleman’s
  • 12 T. butter, cubed and chilled
  • 6 T. cold water

FOR THE FILLING:

  • 6 slices bacon, cut into 1” pieces
  • 2 tbsp. butter
  • 1/2 c. yellow onion, finely chopped
  • 1⁄2 c. chicken stock
  • 1⁄2 c. plain yogurt
  • 2 T. English mustard, such as Colman’s
  • 2 T. finely chopped parsley
  • 1 T. fresh lemon juice
  • 2 eggs, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 6 – 8  smoked mackerels (from Warrenton Deep Sea: http://www.bornstein.com/location-warrenton/)
  • 3 eggs, hard-boiled, peeled, and sliced

 

Instructions

Make the crust: Whisk flour, mustard, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until smooth. Divide dough in half, cover and chill 1 hour before using.

Heat bacon in a 4-qt. saucepan over medium-high heat; cook until crisp. Using a slotted spoon, transfer bacon to paper towels to drain.

Add butter and onion to pan; cook until golden. Remove from heat; whisk in stock, yogurt, mustard, parsley, lemon juice, half the egg, and salt; set aside until cooled.

Heat oven to 400°. On a lightly floured surface, roll one disk of dough to fit into round pie pie plate; trim edges, leaving 1” dough overhanging edge of plate.

Arrange bacon and eggs in slices around the pie, pour in mustard custard, add salt and pepper. Arrange fish in a clocklike pattern with heads resting along edge of crust.

Roll remaining disk of dough into a 12” round; cut slits in dough about 2” from the edge. Place over top of pie and pull sardine heads through slits. Pinch top and bottom edges together and fold under; crimp edges. Brush with remaining egg; bake until crust is golden and filling is bubbling, 35–40 minutes. Let cool slightly before serving.

 

Recipe: Russian Fish Pie aka Coulibiac

This recipe comes from ‘Elegant Food’ by Valerie Childs

From 1988, published by Gallery Books in NYC. It’s a huge cookbook, and I mean big! It’s some large format coffee table style book, size 10×14”, and a thickness of 256 pages, with sweeping full page color photos of many of the dishes.

The recipe suggests being served with a vegetable and a hollandaise sauce. I did not serve it with a sauce, but I can see how a nice sauce would be a classy addition to this stacked, free form pie. This sauce is what I will make the next time I make this pie.

Russian Fish Pie, known as “Coulibiac”

  • 1.5 lbs fresh or frozen salmon
  • 1 T. chopped parsley, fresh
  • 3 c. button mushrooms, sliced
  • 3 eggs hard boiled, sliced
  • juice of 1 lemon
  • salt & pepper
  • 1 recipe double pie crust
  • 1 egg white

Brown Butter Cream Sauce (optional)

  • 4 T. butter
  • 3 T. potato starch or corn starch
  • 1 c. cream or milk
  • 1 egg yolk
  • dash ground white pepper
  • salt to taste

Instructions

Heat oven to 350 degrees.

Bake salmon with butter and lemon in foil or parchment sealed tight for about 25 minutes. Remove bones and skin and flake. Add lemon juice, salt and pepper to taste.

Saute mushrooms until carmelized.

Roll out crust into a large rectangle. 12 x 10” or so on cooking sheet.

Arrange half the salmon in the center. add layer of sliced hard-boiled egg, top with mushrooms, more hard boiled egg slices, and the remainder of the salmon.

Fold pastry crust around salmon, seal on top and fold edges.

Brush with egg white.

Bake at 400 degrees for 20-25 minutes.

Remove from heat. Serving this pie with a sauce is a good idea, I include a recipe below, but one could use any sauce you want, or none at all.

Prepare sauce while baking.

Sauce Preparation:

Heat butter, cook at low heat until golden and foamy, stir regularly. Remove from heat.

Mix cream with potato starch in a medium sized bowl, whisk until smooth, add egg yolk and white pepper. Whisk until smooth.

Slowly stir cream mixture into butter, whisk until smooth and combined.

Return pan to medium heat, stirring constantly until thickened.

Pour sauce into serving vessel or a bowl with a ladle.

Serve with Fish Pie.

Recipe: Veggie and Cheese Savory Pie

After last night’s great herbed tart, I felt confident I could improve on the recipe for lunch. I decided to give it another try in a different size and shape, with the addition of sautéed vegetables. Our dear friend Charlie was coming for lunch, so I wanted to make something special. Of course meat is optional, as are the veggies. Use what you got.

No picture of this pie. Here's a picture of a sleeping dog named Frida.

  • 1 recipe double pie crust [2 1/2 c. flour, 1/2 tsp. salt, 1 c. butter, 1/2 c. cold water]
  • 1 c. ricotta cheese
  • 1 c. cream
  • 1 egg
  • 4 oz chèvre cheese
  • 1 c. fresh mushrooms, sliced
  • 1/2 c. onions, thinly sliced
  • 2 cloves of garlic, minced
  • 2 T. butter
  • 1 red pepper thinly sliced
  • 6 – 8 slices hard salami
  • 1/2 c. pepperoni, thinly sliced
  • 1 1/2 tsp. herb de provence
  • salt & pepper

Instructions

Make pie crust, roll dough in a rectangle large enough to line a 9×13″ rectangular pan. Pat in pan and seal edge.

Mix ricotta cheese with herbs de provence, a dash of salt and some fresh ground pepper in a bowl. Add cream and egg, beat until smooth.

Heat skillet, add 1 T. butter and heat to simmer.

Add onions, cook at medium high heat until translucent, add 1 T. butter and mushrooms.

Add some of the red pepper as mushrooms begin to cook down. (Keep some of the raw red pepper slices aside for a design on top of the pie.)

Add garlic. Remove from heat when the mushrooms are nicely browned and the onions are lightly caramelized.

Place slices of salami on the crust, one for each serving of the pie 6 or 8 usually. Crumble goat cheese over the salami. Sprinkle pepperoni on top.

Top with the sautéed vegetables, spread evenly.

Pour ricotta mixture over the top. Gently spread mixture across the top evenly. Top with slices of red pepper in a design on each or making squares.  Bake at 400 degrees for 30 minutes, or until crust is golden and cheese is browned.

 

 

Recipe: Pear Pie with Red Wine and Rosemary

I thought this pie would be really loose given the wine and the pear combo, but instead the pear pieces were suspended in a thick solid purple custard of red wine and rosemary. It was kind of sci-fi, but it may have been a mistake on my part in the interpretation of the recipe. Reducing wine has produced mixed results for me over the years, it’s an admitted weak spot. Was the purple about healing our nation during a contentious election or maybe honoring Prince? Who knows?

Note: in retrospect, I believe there is an error in the original recipe, I don’t think it is supposed to have both flour and corn starch in the filling.

THE ORIGINAL RECIPE IS LINKED HERE. IT WAS IN AN ISSUE OF BON APPETITE THAT I BOUGHT BACK IN 2013: HTTP://WWW.BONAPPETIT.COM/RECIPE/PEAR-PIE-WITH-RED-WINE-AND-ROSEMARY

  • Double Pie Crust recipe
  • ¾ cup granulated sugar
  • 2 tablespoons chopped fresh rosemary
  • 1¾ cups dry red wine, divided
  • 2 T. butter, cut into pieces
  • 5 tsp. cornstarch
  • ½ tsp. ground cinnamon
  • 5 tsp. flour
  • 1 tsp. vanilla extract
  • ½ teaspoon kosher salt
  • 3 pounds firm but ripe pears, peeled, cored, sliced
  • 1 egg, beaten to blend
  • 3 T. granulated sugar or raw sugar

Instructions

Make crust for double pie recipe, divide into two balls, cover. Roll out one ball and line bottom of pie pan.

Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).

Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic; chill at least 1 hour.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.

filling and assembly

Bring granulated sugar, rosemary, and 1½ cups wine to a boil; cook, stirring occasionally, until reduced to about ⅔ cup, 5–8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until syrup is smooth.

Whisk cornstarch, cinnamon, 5 tsp. flour, and remaining ¼ cup wine in a small saucepan set over medium heat; cook, whisking constantly, until thickened, about 1 minute. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.

Place a rack in lower third of oven and preheat to 375°. Toss pears and red wine syrup in a large bowl. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang. Pour filling into crust and chill.

Meanwhile, roll out remaining disk of dough into a 14” round. Using a pizza cutter or a sharp knife, cut into twelve 1”-wide strips. Arrange 6 strips crosswise across top of pie, spacing about 1” apart.

Arrange remaining 6 strips lengthwise across top of pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice. Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal. Trim strips to same length as bottom crust, then fold bottom crust over lattice strips; crimp edge. Brush crust with beaten egg and sprinkle with granulated sugar. Chill in freezer 15 minutes.

Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 60–75 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.

Recipe: Election Pie – A new pie for a new world

New invention! Election Pie

This is my pie version of election cake. Apparently, Election Cake was an old time American tradition dating back to the start of our nation. I’ve seen “Election Cake” in many of my old cookbooks, but I cannot possibly make a cake during the Nine Days of Pie! Instead, I invented the FIRST EVER Election Pie!  … Seriously, Google returned nothing on my search for “Election Pie”.  A new pie for a new world!

  • One unbaked pie crust
  • 1 tsp. smoked vanilla powder
  • 1/3 c dark brown sugar
  • 3 T molasses
  • 3 T. maple syrup
  • 3 eggs, beaten
  • 1/4 tsp. salt
  • 2 T. butter, melted
  • 1/3 c. golden raisins
  • 1/3 c. dried currants
  • 1/2 c. nuts, (I used toasted pecans)
  • 1/4 c. white wine
  • 1/4 c. toasted coconut (optional)

Instructions

Melt butter, let cool. Toss currants and raisins in butter until coated.

Mix eggs with wine, molasses and maple syrup, add brown sugar, vanilla powder, salt, beat until smooth and light.

Add nuts, butter with fruit and coconut, mix well and pour into pie crust.

Bake at 375 degrees for 40 minutes or until crust is golden and filling is set. Let cool before serving.

Recipe: Herbed Ricotta Tart

This was the alternative to the tomato tart. Since I do not eat tomatoes, an alternative was required!

Here’s the link to the original recipe, I like this David Leibovitz guy so far, every recipe I’ve tried has turned out: http://www.davidlebovitz.com/ 2009/08/herbed-ricotta-tart/ The recipe says it’s adapted from Local Flavors: Cooking & Eating from America’s Farmers’ Markets by Deborah Madison. Okay.

  • 8 oz spring onions (I forgot these)
  • 1 T. butter
  • 1 1/2 tsp. herb de provence
  • 8 ounces ricotta cheese
  • 1 egg
  • 1/2 c. heavy cream
  • 1/2 c. half & half
  • 2 ounces spicy salami, diced
  • salt and freshly-ground pepper
  • One unbaked tart dough (see recipe, below)

Instructions

1. Slice the spring onions into 1/2-inch pieces. Melt the butter in a skillet and cook over medium heat, seasoning with a bit of salt and pepper, until tender and cooked through. When you remove it from the heat, stir in the fresh thyme and let cool to room temperature.

2. Preheat the oven to 400F (200C)

3. In a large bowl, crumble ricotta, then mix in the egg, cream, half & half, salami, and a bit more salt and pepper along with the onions.

4. Scrape the filling into the tart shell and bake until just set and slightly-browned on top, 20-30 minutes.

5. Let the tart cool briefly, then serve either warm or at room temperature. Sprinkle fresh thyme leaves over the top of the tart before serving.

Tart Dough

  • 1 1/2 c. flour
  • 4 1/2 ounces (125 g) butter, chilled, cut into cubes
  • 1/2 tsp. salt
  • 1 egg
  • 2-3 T cold water

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. Press pastry firmly with your fingertips a few times, pressing in to make indentations.

Recipe: French Tomato Tart

We were generously gifted some beautiful Yakima tomatoes, so this tart was a must. I usually like this guy’s recipes, but I don’t eat tomatoes, so Shane attests it was grand, here is the original link: http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/

Tomato Tart Filling

  • One unbaked tart crust (recipe below)
  • Dijon or whole-grain mustard
  • 2-3 large ripe tomatoes
  • 2 T. olive oil
  • salt and freshly ground pepper
  • two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon ( I used rosemary & chives from the yard)
  • 8 ounces goat cheese, sliced into rounds
  • Optional: 1 1/2 T. honey or olive oil (I drizzled both honey and olive oil on the tart)

Tart Dough

  • 1 1/2 c. flour
  • 4 1/2 ounces butter, chilled, cut into cubes
  • 1/2 teaspoon salt
  • 1 large egg
  • 2-3 T. cold water

Instructions

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of cold water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. Press the pastry firmly with your fingertips a few times, pressing in to make indentations.

If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.

5. Preheat the oven to 425ºF (218ºC).

6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.

7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using.

(If baking a free-form tart, gather the edges when you’re done, to envelope the filling.)

9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

 

Bobotie – A South African Meat Pie

From the link in which this recipe came: http://www.saveur.com/article/Recipes/Bobotie-South-African-Meat-Pie 

I almost feel uncomfortable describing bobotie as a type of meat loaf, because it’s so much more than that. A Cape Town specialty and one of South Africa’s best-known dishes, it generally consists of spiced meat—normally beef, sometimes lamb—mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it’s golden on top. The dish’s origins go back to the mid-17th century, when the first Malay slaves were brought to the Cape of Good Hope, and with them, their cooking. At the same time Dutch colonizers brought a taste for sweet things—hence the golden raisins mixed in with the meat; Indian immigrants, who began arriving in the late 19th century, contributed warming curry spices, giving rise to the classically Cape Malay balancing act between sour, spicy, sweet, and savory flavors that makes bobotie so satisfying. Often almonds are part of the recipe, and even bananas, but there are limits to what you can do and still call it bobotie. I believe the traditional way is the best way. —Reuben Riffel, chef-owner of the Reuben’s restaurants in South Africa

  • 2 oz. Asian tamarind paste
  • 2 slices square white sandwich bread
  • 12 cup milk
  • 2 tbsp. canola oil
  • 2 lb. ground lamb shoulder (I used ground lamb)
  • 2 tbsp. unsalted butter
  • 2 medium yellow onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp. curry powder
  • 1 tbsp. sugar
  • 14 cup sliced almonds (I omitted this)
  • 3 tbsp. golden raisins
  • 2 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 2 eggs
  • Kosher salt and freshly ground black pepper, to taste

Instructions

Break tamarind paste into small pieces and place in a small bowl; cover with 12 cup boiling water, and let sit until soft, about 30 minutes. Massage and stir paste and water together with your fingers until paste dissolves; pour through a fine strainer into a bowl, and set tamarind juice aside. Meanwhile, tear bread into small pieces and place in a small bowl; cover with 14 cup milk and let sit until bread soaks up milk; set aside.

Meanwhile, heat oil in a 12″ skillet over medium-high heat; add lamb, and cook, stirring occasionally, until well browned all over and all moisture evaporates, about 25 minutes. Transfer to a bowl, and set aside. Return skillet to heat along with butter, and add onions and garlic; cook, stirring, until soft, about 5 minutes. Add curry powder and sugar, and cook, stirring, until fragrant, about 2 minutes; transfer to bowl with lamb along with reserved tamarind juice, soaked bread, 3 tbsp. almonds, raisins, lemon juice and zest, and 1 egg. Season with salt and pepper, and mix until evenly combined. Transfer to a 9″ deep-dish pie plate, and spread evenly over the bottom.

Heat oven to 375°. Whisk together remaining milk and egg in a small bowl, season with salt and pepper, and pour over meat mixture in dish. Bake until custard is set on top, golden brown, and meat mixture is heated through, about 30 minutes. Remove from oven and sprinkle with remaining almonds; let cool for 10 minutes before serving.

Apple and Sausage Pie

This recipe is a redo, and so rather than just link to the original recipe, I wanted to note the changes. This recipes comes from: http://www.pepinheights.com/apple-info/recipes/index.php/recipes_main/show/4 

  • Single crust , unbaked
  • 1/2 pound sweet sausage
  • 1 T. butter
  • 1 apple – peeled, cored, and diced
  • 2 egg yolks
  • 1 egg
  • 1 c. heavy cream
  • salt
  • 1/2 c. shredded sharp cheddar cheese

Instructions: 

Preheat oven to 350 degrees

Make single pie crust, roll out and line pie pan.

Remove the sausage from it’s casing and crumble‚ saute over medium heat‚ drain.

In a separate skillet, heat 1 T. butter and saute the apple until just softened.

Combine egg yolks and egg with cream and a pinch of salt.

Place sausage in bottom of pie. Arrange apple on top of sausage and distribute cheese evenly over apple.

Pour the egg mixture over everything.

Bake for 50-60 minutes‚ until pie is somewhat firm.

Cool for a few minutes, but serve warm.

 

Navy Bean Pie

I found this recipe looking for out-of-the-ordinary pies, I understand it is a traditional Muslim dessert, and not unlike pumpkin pie but with more texture. Here is the link to the original recipe, and reprinted below: http://www.food.com/recipe/navy-bean-pie-muslim-184372

  • 1 unbaked 9-inch pie shell
  • 2 eggs, lightly beaten
  • 1 c. evaporated milk
  • 2 c. cooked and mashed navy beans (about 1 c. when dry)
  • 3⁄4 c. sugar
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ginger powder
  • 1⁄2 tsp. ground cloves

Instructions

Preheat oven to 425 degrees.

Combine eggs and evaporated milk in a bowl.

Add beans, sugar and all spices.

Beat at low speed of a mixer until well blended.

Pour into unbaked pie shell.

Bake at 425 degrees for 15 minutes.

Reduce heat to 350 degrees and bake for another 35 minutes or until knife inserted in center comes out clean.

Serve warm with whipped cream or you can even enjoy it cold.

Pineapple Pie

Every Nine Days of Pie I swear I am going to make a pineapple pie and every year it gets edged out of the running. I actually found a can of crushed pineapple in the cabinet that expired in 2015 that I know I bought for this very purpose. Of course once I decided this was the year, then I could not find the recipe I was looking for. 

The recipe I used comes from ‘Sunset Cook Book of Desserts’ published 1979.

  • 1 medium Pineapple (I used 3 c. crushed pineapple from cans)
  • 2 eggs
  • 1 1/2 c. sugar
  • 2 T. flour
  • 1 T. each grated lemon peel and lemon juice (I used orange)
  • double crust pie recipe

Instructions

Trim and peel pineapple, core. Cut fruit into bite size pieces (or open cans and drain juice.)

Beat eggs, four, sugar, lemon peel and juice,, blend with pineapple. Line 9-inch pie pan with pastry fill with pineapple filling. Cover with top crust, seal edges. Cut vents for steam. Bake in a hot oven 425 degrees for about 45 minutes, cool before serving.

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Chicken, Ham & Leek Pie

This was a pain in the ass recipe. As I read over the lengthy instructions, I felt really uncomfortable baking the pie and then adding cream and raw eggs to it after it cooked. Maybe I will try it this way some other time, but I opted not to tonight. As I type the recipe, I understand now, it was not supposed to have a bottom crust, which would have made the added cream slightly less disturbing, but it would not have fit the true definition of pie!

It is from a giant cookbook called ‘Elegant Food’ by Valerie Childs, published 1988.

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  • 1 3 lb chicken (I used 1.5 lb of chicken breast)
  • 1 onion
  • 1 bay leaf
  • Parsley stalks (I had to use dry parsley)
  • salt & black pepper
  • 1/4 lb cooked ham in small pieces
  • 1 lb leeks
  • 2 T. butter
  • 1 c. chicken stock (made when cooking the chicken)
  • (I added 1 Tb of corn starch)
  • double crust pie recipe
  • 1/2 c. heavy cream
  • 1 egg lightly beaten for glazing

Instructions

Line pie pan with bottom crust.

Put the chicken in large saucepan together with onion, bay leaf, parley, and salt and pepper. Cover with cold water and bring gently to a boil. Allow to simmer about 45 minutes until the chicken is tender.

Meanwhile, wash and trim the leeks cut them into 1 1/2-inch pieces. Melt putter in a pan and gently sauce leeks for about 5 minutes. Remove from heat.

Remove chicken from broth and cut into good sized chunks. Put chicken, ham, parsley, and leeks into pie pan. Pour 1 cup of the chicken stock over.**

(Here’s where I deviated from the recipe by sprinkling a tablespoon of cornstarch over chicken. **I also added the cream and egg to the cup of chicken stock instead of adding it later.)

Roll out pastry for top crust. cover pie and seal edges. Cut slits for steam to escape.

Bake for 15 minutes in 400 degrees, then remove pie from oven and brush top with egg. Return to oven for an additional 20 minutes.

The recipe says to remove the pie from oven and “carefully lift a segment of pastry and pour in cream and leftover beaten egg.

Loveless Pecan Pie

I found this website while searching for unusual pies, their Elvis pie sounded intriguing but in the end, I went with the amazingly creamy looking Pecan Pie they offered, the photo was unbelievable. While it was amazing, it did not look anything like the one in their picture, but admittedly, I did overcook it just a tad trying to get that crust to brown up a bit.

Here is the link to their website: http://lovelesscafe.com/recipes/desserts/pies-cobblers/loveless-pecan-pie

  • 1 c. light corn syrup
  • 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 oz unsalted butter, melted
  • 1 1/4 c. pecan pieces
  • 1 10-inch pie crust

Instructions

Mix first six ingredients together with wire whisk until smooth. Place pecans in pie shell. Pour custard mix over nuts and bake at 375 F for 30 minutes or until filling puffs and rises above the edges of the pie shell. Carefully remove pie from oven and let cool completely before serving.

Rum Chiffon Pie or Rum Cream Pie

I have seen these chiffon pies in lots of old cookbooks I collect, they were apparently the big thing for a while, I’d say in the 1940s thru about 1980. Just saying “Chiffon Pie” sounds classy, so I can see why ladies might have liked them. The cookbook this pie came from is dated 1970, and is called ‘Southern Living: Our Best Recipes’.

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  • 5 egg yolks
  • 3/4 c. sugar
  • 2 1/2 T. plain gelatin
  • 1/2 c. cold water
  • 3/4 c. cream
  • 3 T. dark rum
  • Crumb Pie Shell (recipe below)

Instructions

Beat egg yolks until light and add sugar. Soak gelatin in cold water; put over low heat, until dissolved. Pour over sugar and egg mixture, stirring briskly. Whip cream until stiff, fold into the egg mixture, and flavor with rum. Cool until the mixture begins to set; then pour into pie shel. Chill until firm. Sprinkle top with shaved bittersweet chocolate curls. Garnish with whipped cream if desired. Serve cold.

Graham Cracker Crust

  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. sugar
  • 6 T. butter, melted

Instructions

Combine sugar and crumbs, add butter and mix until evenly combined. Press into pie pan firmly.

Notes: The rum is live in this pie, it is not cooked out. May not be appropriate for children.

Shrimp Pie

I found this recipe in the good old The Settlement Cookbook: The way to a man’s heart Treasured Recipes from 6 Decades. It was originally published in 1901, but mine is the 1965 printing. 

  • 3/4 c. celery, diced
  • 2 medium onions, diced (about 1 1/2 cups)
  • 2 T. butter
  • 1 pound cooked shrimp
  • 1 T. cornstarch
  • 1/4 c. lemon juice
  • 2 eggs
  • 3/4 c. cooked rice (I used orzo instead)
  • 1 tsp. salt
  • dash of pepper
  • 1 unbaked 9-inch pie crust
  • 1 green pepper, sliced (optional)

Instructions

Saute celery and onions in butter until lightly browned. Mix with shrimp. Mix cornstarch with lemon juice; beat eggs and mix with lemon juice mixture. Add rice, salt and pepper. Put shrimp mixture into pie shell; pour egg mixture over the shrimp. Garnish with green pepper if desired. Bake in a moderate oven, 350 degrees for 45 minutes or until filling is set.

NOTES: Okay, old recipes can be a challenge because cups and other measurements have likely changed over the years. When I poured the egg mixture over the shrimp, it barely covered the entire pie pan. I was concerned this would not become a pie, so I mixed an egg and 1/2 c. cream and poured it over the top. That helped a lot, and a pie was born. In the future, I would mix all of the ingredients for more evens throughout the pie.

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Raspberry Rhubarb Pie

This is an Amy original.

  • 1 pound raspberries
  • 1 pound rhubarb
  • 1/2 c. sugar
  • 1/4 c. corn starch
  • 2 T. lemon juice
  • 2 T. butter
  • double recipe pie crust

Instructions

Make crust and line bottom of pie pan.

In a bowl, mix sugar and corn starch. Pour sugar mixture over berries and rhubarb in a large bowl, add lemon juice and toss until well coated. Pour into pie shell. Roll out top crust and place over pie, seal edges. Cut slits in top of pie crust for vents. Bake at 375 for an hour, or until filling is bubbling and crust is golden.

 

 

Coconut Custard Pie

This recipe was marked some time back by me, but never got made, it’s from a cookbook called The Settlement Cookbook: The way to a man’s heart Treasured Recipes from 6 Decades. It was originally published in 1901, but mine is the 1965 printing.

  • 3 eggs, separated
  • 1/2 c. sugar
  • 2 c. scaled milk
  • dash of salt
  • 1/2 c. shredded coconut
  • 8 inch pie shell, lightly baked

Instructions

Beat egg yolks with sugar, add milk gradually, salt then the coconut and stiffly beaten egg whites. If desired, mix 1/2 tablespoon of corn starch with the sugar and use only two eggs. Fill shell and bake for 30 minutes at 300 degrees.

Note: A couple things here. The directions are kind of obtuse, and I was concerned the cornstarch was a hint it was needed, but it wasn’t, it made it a little dry. Also, the filling nearly went over the sides of the crust which had shrunk quite a bit in the pre-baking, so I had to make a few mini pies of it. You’ll want to make this then in a deep pie pan. I also sprinkled coconut on the top which browned up nicely. A very good, not great pie.

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Mustard Tart – Dorie Greenspan’s Mustard Tart

I found this recipe from searching “unusual pies” online. I have no idea who Dorie Greenspan is, but this tart was a winner! Way to go Dorie! Here is the original link:  http://www.saveur.com/dorie-greenspan-mustard-tart-recipe  

  • 1 14 cups all-purpose flour, plus more
  • 1 tsp. sugar
  • 12 tsp. kosher salt, plus more
  • 6 tbsp. unsalted butter, cubed and chilled
  • 4 eggs
  • 1 tsp. ice-cold water
  • 1 large carrot, peeled and trimmed
  • 1 large leek, white and light green part only, trimmed
  • 2 sprigs rosemary
  • 6 tbsp. creme fraiche
  • 2 tbsp. Dijon mustard
  • 2 tbsp. whole grain mustard
  • freshly ground white pepper

Instructions

Whisk flour, sugar, and 1 teaspoon salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add 1 egg and water and work dough until smooth. (Alternatively, pulse ingredients in a food processor.) Flatten dough into a disk and wrap in plastic wrap. Refrigerate 1 hour before using.

Heat oven to 400°. On a lightly floured surface, roll dough into a 12-inch round. Fit into a 9-inch tart pan with a removable bottom. Trim edges chill 30 minutes. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove paper and weights and bake an additional 5 minutes, then cool.

Meanwhile, julienne the carrot and the leek into matchsticks. Fill a large wok with 2-inches water and place over medium-high heat. Fit a steamer basket on top and add the carrots, leeks, and rosemary sprigs. Cover the steamer and cook until the vegetables are tender, about 10 minutes. Remove the rosemary and allow the vegetables to cool completely.

In a medium bowl, whisk the remaining three eggs with the creme fraiche, mustards, salt, and pepper. Pour filling into tart and arrange the vegetables over the top. Bake until the tart is lightly browned and set, about 30 minutes. Let cool for 5 minutes before serving, or serve at room temperature.

NOTES: This was a top notch pie. I did add about 1/3 cup of half and half because the filling looked like not very much, and I did not have creme fraiche so I used plain yogurt. Also, obvious from the photo I did not julienne the leek and carrot – read that part after I chopped the leek. I would do this again, for sure.

Hand Pie Filling (vegan)

  • 2 lbs frozen berries (mostly blackberries in this case)
  • 1/4 c. corn starch
  • 1 c. sugar
  • 2 T. lemon juice
  • vanilla

Instructions

Put berries in a large pot, add lemon juice. in a  small bowl mix corn starch and sugar, pour over berries. Turn on medium heat and stir regularly until thickened. Turn off heat and add vanilla. Cool.

When using for hand pies a small scoop of 2-3 T will make a fine hand pie. Be sure to seal edges well.

 

Yarnall Family’s Fyrstekake

This came from Bon Appetite (Link at bottom of page). It had cardamom in a strong role, so it caught my attention in a big way!

Ingredients

Crust

  • 1 1/4 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. ground cardamom, preferably freshly ground
  • 1/4 tsp kosher salt
  • 1/2 c. (1 stick) butter, room temperature
  • 1/2 c. sugar
  • 1 large egg yolk
  • 2 tsp. whole milk or heavy cream

Filling And Assembly

  • Unsalted butter (for pan)
  • 2 c. slivered almonds
  • 1 c. powdered sugar
  • 3/4 tsp. ground cardamom, preferably freshly ground
  • 1/4 tsp. freshly grated nutmeg
  • 3 large egg whites
  • 1/2 tsp. vanilla extract
  • 1 large egg yolk

Special Equipment

  • A 9-inch-diameter fluted tart pan with removable bottom; decorative cookie cutters

 

Directions:

Crust

  • Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
  • Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight.

Filling And Assembly

  • Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges. Roll out smaller dough disk to about 1/8 inches thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. Cover and chill crust and cutouts for 1 hour.
  • Preheat oven to 350°. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients.
  • Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash.
  • Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool. DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.
  • Recipe by Rachel Sanders, http://www.bonappetit.com/recipe/yarnall-family-s-fyrstekake