Aussie Humble Pie

Aussie humble pie with a steak and ale filling (See link to original recipe below)

Cooks In 4H 30M plus cooling. Difficulty: Not too tricky

*PLEASE NOTE the above statement from the original recipe that this is “not too tricky”, but takes 4.5 hours “plus cooling”. Kind of an oxymoron. This took overnight cooling. Do NOT be fooled, there is nothing humble about this “Simple Steak Pie”.

Ingredients

  • 1 kg beef skirt, chopped into 1cm chunks
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 whole nutmeg , for grating
  • 2 large carrots, peeled
  • 2 red onions , peeled
  • 4 sprigs of fresh rosemary, leaves picked
  • 500 ml pale ale
  • 1 heaped T. corn starch
  • 1 T. tomato purée
  • 250 g button mushrooms
  • 1 large egg yolk, beaten , or semi-skimmed milk

For the pastry:

  • 600 g plain flour, plus extra for dusting
  • 150 g cold unsalted butter, cubed, plus extra for greasing
  • 150 g Cheddar cheese

Method

Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside.

Roughly chop the carrots, onions and rosemary leaves.

Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently.

Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.

Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the corn starch and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 2.5 c. of cold water. Roughly slice and add the mushrooms, then bring to the boil.

Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.

Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.

Ready to bake:

Preheat the oven to 180ºC/350ºF/gas 4. Grease pie dish with a little butter. Roll out bottom crust on a flour-dusted surface to the thickness of a pound coin. Place in pie pan. Gently press the pastry into the sides of the dish, then roughly cut away the excess.

Fill with meat filling. roll out top crust and cover. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through.

Adapted from recipe at http://www.jamieoliver.com/recipes/beef-recipes/aussie-humble-pie/#g079DXWVLx2apGq7.99

Pecan Pie 2015 – The Good One

Pecan Pie, Based on a recipe in Time Life Books ‘Foods of the World’

Single crust pastry, unbaked.

4 eggs

2 c. dark corn syrup (I used 1 c. dark corn syrup and 1 c. Lyons Golden Syrup)

2 T. melted butter

1 tsp. vanilla extract (I used 2)

1 1/2 c. pecans

 

Instructions:

Prepare crust, roll out, and line pie pan.

Beat eggs welling large bowl for about 30 seconds.

Pour in syrup while mixing, beat well.

Add butter and vanilla, mixing well.

Add pecans, still gently and fold into unbaked pie crust.

Bake in 400 degree oven for 35-40 minutes.

Serve warm or room temperature.

Raspberry Pie

I chose to make an all raspberry pie because no one ever makes them, they always get mixed with other berries or fruit. This is a decadent, fragrant, and delicious pie!
  • 1 recipe for Double pie crust recipe
  • 24 oz raspberries
  • 2 T. lemon juice
  • 1/3 c. sugar
  • 1/3 c. corn starch
  • 2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 T. butter

Directions:

Make pie crust, line pan with crust. Prepare top crust as full cover or lattice crust.

In a large bowl pour in raspberries and sprinkle with lemon juice and vanilla.

In a bowl, combine sugar, corn starch and cinnamon. Pour over berries and gently toss to combine.

Pour berries into crust, top with butter cut into tiny pieces.

Cover with top crust, if using full crust be sure to cut vents in top, or weave up a lattice crust.

Bake in 375 oven for 30 minutes, then lower temperature to 350 and bake an additional 20-30 minutes, or until crust is golden and pie is bubbling.

Cool for an hour or two before serving if possible.

Real Key Lime Pie

Real Key Lime Pie

Ingredients

Crust:

1 1/4 c. graham cracker crumbs

1/4 c. firmly packed light brown sugar

1/3 c. butter or margarine, melted

Filling:

2 (14-ounce) cans sweetened condensed milk

1 c. fresh Key lime juice* (This took an entire bag of tiny key limes from the grocery store)

Topping:

2 egg whites

1/4 tsp. cream of tartar

2 T. granulated sugar

Preparation

Combine first 3 ingredients. Press into a 9-inch pie plate.

Bake piecrust at 350° for 10 minutes or until lightly browned; cool.

Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.

Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.

Add granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes).

Spread meringue over filling.

Bake at 325° for 25 to 28 minutes. Chill 8 hours.

*Bottled Key lime juice may be substituted for fresh juice.

NOTE * I have not, that I can recall made a real Key Lime Pie ever. Shane kindly squeezed an entire bag of key limes for this recipe! In the end, it was a bit too sweet. And I would of course have added vanilla normally, but wanted to make it this time exact to the recipe which I believe was in Southern Living, though I do not have a link.

According to Southern Living… 

No one can pinpoint when lime pie first showed up in the Keys. Developed by early Bahamian settlers, Key lime pie appears to have been around for more than 100 years.

Opinions differ on whether it should contain eggs or even if it should be baked—and that’s just for the filling!

You could probably incite a riot discussing Key lime pie’s topping and crust. Should the topping be made of whipped cream or meringue? Does it call for a graham cracker crust or a pastry crust?

 

Key Lime Pie Basics

Key West locals—“conchs,” as they’re called—do adhere to a few universals for Key lime pie.

  • First, Key lime pie is never green, but rather a natural creamy yellow.
  • it’s always made with small, round key limes,
  • And any Key lime pie worth its weight—and taste—is made with sweetened condensed milk. Never milk. That is because milk was unavailable in the Florida Keys until the 1930s with the opening of the overseas highway when tank trunks carrying ice could get to the region.
  • And after much debate the Key Lime Pie was made Florida’s official pie in 2006.

Asparagus Tart

Another winner from Beatrice! This is from the book ‘Pot Pies’ from Beatrice Ojakangas.

  • Single pie crust
  • 1.5 lb. fresh asparagus, cleaned and trimmed
  • 4 oz. cream cheese
  • 3 eggs
  • 1 c. heavy cream
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 lb. prosciutto or shaved ham, shut into 1/8″ pieces (I used turkey bacon)
  • 1/3 c. fresh grated parmesan cheese

Directions:

Fit pastry into 10″ tart pan with removable bottom. Trim edges and place in freezer for 10 minutes.

Cut asparagus in 2-inch  pieces, blanche in boiling water for 2 minutes. Plunge in cold water to stop cooking. Drain.

Preheat the oven to 425 degrees.

Blend cream cheese, eggs, cream, salt and pepper until smooth.

Arrange asparagus stalks and ham (or turkey bacon) on pastry. Pour HALF the egg mixture over and bake for 15 minutes.

Add the rest of the egg mixture and bake, sprinkle with parmesan cheese.

Reduce heat to 375, and bake for 40 minutes, or until knife inserted into center comes out clean.

Cool for 15 minutes before serving.

 

Spiced Lamb Hand Pies, or Pie as it were…

I got this recipe from Bon Appetit, they usually come through with culinary some gold. this was no exception!
  • 3 tablespoons white wine vinegar (or white balsamic)
  • 3 tablespoons dried cherries and blueberries
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground turmeric
  • ½ pound ground lamb
  • 1 cup canned crushed tomatoes
  • ⅓ cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • Double recipe pie crust
  • All-purpose flour (for surface)
  • 1 large egg, beaten to blend

Directions:

Bring vinegar to a boil in a small saucepan. Add currants; set aside.

Heat oil in a large skillet over medium-high. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.

Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12” squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving ½” border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.

Bake until pies are golden brown, 30–35 minutes. Let cool slightly.

Note: Or, you can do it as a regular full size meat pie like I did.

Recipe Link: http://www.bonappetit.com/recipe/spiced-lamb-hand-pies

Peanut Butter Pie – Gluten Free

This is a gluten free version of a pie I used to make almost weekly when I worked for the famed pastry chef Nanci Main. Nanci, with her partner Jimella, basically invented NW Cuisine and the local food movement back in the early 1980s – No Joke. James Beard found and championed them, but even with that, their contribution to the current state of fine dining goes mostly unknown. 

Makes 2 pies

Crust:

  • 2.5 c. almond flour
  • 1/2 c. coconut palm sugar
  • 1/4 c. cocoa powder
  • 3/4 c. coconut oil

Filling:

  • 16 oz. cream cheese
  • 1.5 c. powdered sugar or coconut palm sugar
  • 2 c. creamy peanut butter
  • 1 c. heavy whipping cream
  • 1 T. vanilla extract

Ganache Topping:

  • 6-8 oz. good quality chocolate
  • 1/2 c. heavy cream

Directions:

Prepare crusts by combining dry ingredients and then working in coconut oil. Rub a thin coat of oil on two pie pans, then divide between two pie pans and press firmly. Preheat oven to 350 degrees, bake for 10-12 minutes. Cool completely.

In a large bowl, mix cream cheese, peanut butter and sugar. In another bowl beat heavy whipping cream and vanilla until it whips into whipped cream. Fold whipped cream into peanut butter mixture until evenly combined. Spread into the two pie pans. Chill.

In a small saucepan, warm cream, but do not boil. Remove from heat, add chocolate and let sit for a few minutes, then stir vigorously until smooth. Pour over pies in whatever manner you prefer, whether in a design or coating the tops. Chill until set.

Chill finished pie for 2 hours at least before serving.

Coconut Cream Pie

Makes 2 pies

Crust:

2/3 c. coconut flour

1 c. unsweetened shredded coconut

1/2 c. almond flour/meal

1/2 c. coconut oil, chilled and cubed

3 T. flax seed meal, stirred into 3 T. hot water, set aside

5 to 6 T. cold water

 Instructions:

Mix water and flax seed meal, set aside for 15-30 minutes.

Mix dry ingredients.

Cut in coconut oil until crumbly.

Cut in flaxseed meal mixture until distributed thoroughly.

Add water a few tablespoons at a time.

Press together to form a ball and cover for 30 minutes.

Divide crust and press firmly into two pie pans.

Bake for 10 – 13 minutes at 350 degrees.

Cool before filling with filling.

 

Pie Filling: 

1 (13.5 oz.) can coconut cream

1 c. half & half

1 c. heavy whipping cream

6 egg yolks

1 c. sugar

1/3 c. cornstarch

1 T. vanilla

3 T. butter

2 1/2 c. shredded coconut

Meringue:

6 egg whites

1 tsp. cream of tartar

1/2 c. powdered sugar

 Instructions:

Preheat oven to 375 degrees, bake pie shells for 10-15 minutes, use pie weights or foil in the bottom.

In a saucepan, mix the coconut creme and the milk, cook over low heat.

In a small bowl, combine sugar and corn starch and add to milk, and stir.

In a small bowl, mix egg yolks, add 1/4 – 1/2 cup of the hot milk and stir into eggs, add more hot milk, then add eggs to saucepan. Continue stirring.

Add coconut 1 c. at a time until thickened. Remove from heat, add vanilla and butter. Set aside.

Beat egg whites and cream of tarter to soft peaks, add sugar slowly and continue beating to hard peaks.

Fill pie shells with filling and top with meringue. Bake for 15 minutes. Lower heat to 325 and bake an additional 20-30 minutes, until meringue is golden.  Cool.

 

Chicken Pot Pie 2015 version

This was made in a large rectangular casserole, 2 qt. (It could probably be done in a 9×13 pan, I think it would probably fill two pie pans, which does allow for a bottom crust also.)

1 lb chicken breast

2 T. butter

1/2 c. onions, finely chopped

2 garlic cloves, diced (1-2 T.)

3/4 c. potatoes, chopped

1/2 c. corn

1/2 c. green peas

1/2 c. carrot, finely chopped

1/2 c. white wine

3 c. water

3 T. corn starch, mixed with 1/4 c. water

Fresh ground pepper

Salt to taste

Double crust recipe

 

Directions:

Prepare pie crust.

Melt 1 T. butter in large skillet, add chicken breasts, cook until nicely browned on each side.

Remove chicken, add onions and 1 T. butter, cook until cartelized, add garlic and carrots cook until tender.

Add wine and and one cup water, start scraping all of the little browned bits of chicken off the bottom. Add the rest of the water and simmer.

Add potatoes to water to cook.

When cool, shred or chop chicken into 1 -2 inch pieces. Set aside.

After about five minutes add corn and peas.

Mix corn starch and water, add to pan, stir to combine. Cook until slightly thickened.

Preheat oven to 375 degrees.

Add chicken to pan.

Cooking on low, add salt and pepper to taste.

Pour into 2 quart casserole pan.

Roll crust out into a large rectangle.

Place crust over top of pan and seal edges.

Bake in oven for 30-35 minutes, until crust is golden brown.

Bluebarb Pie

(Not sure if it was eating this after the amazing almond cherry, or what, but this one needs a little something. Next time I might double the cinnamon and vanilla. Or perhaps the blueberries were just tasteless, not sure, but it needed some zazz.)

  • Double crust pie recipe
  • 2-3 cups of blueberries, fresh or frozen
  • 2-3 cups of rhubarb, cut to about the same size as the berries
  • 3 T. cornstarch
  • 1/2 c. sugar
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 T. lemon juice
  • 1 T. butter
  • 2 T. milk

Directions: 

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

In a small bowl mix cornstarch, sugar, and cinnamon.

in a large bowl toss blueberries and rhubarb with lemon juice and vanilla. Pour dry ingredients on top and toss.

Pour fruit into pie shell, dot with butter.

Roll out and top with crust, seal and flute edges. Cut clots in top and brush with milk.

Bake in a 375 oven for 45 – 60 minutes, until crust is golden and filling is bubbling.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Almond Cherry Pie

I made this recipe up, but the inspiration came from a cherry almond tart I used to make while working at Jimella’s Market Cafe on the Long Beach Peninsula. Jimella Lucas and Nancy Main were the original chefs to use LOCAL, SEASONAL, and SUSTAINABLE foods as the focal point of their menu since back around 1980. Their work caught the attention of James Beard who praised them very publicly leading the foodies of the world to take notice. These two amazing women ran the renown Ark restaurant for some 25 years, they cooked for President Clinton, and flew around the world making appearances and cooking for the rich and famous, in a pre-Food Network era they were culinary stars.  They have several cookbooks out. I was very honored to work for them for almost a year as a rather pathetic excuse for a baker, while their beloved baker and now chef Katie was on maternity leave. Jimella passed away on Nov. 30, 2013, she was an amazing lady.(http://blogs.seattletimes.com/allyoucaneat/2013/12/03/pioneering-peninsula-chef-jimella-lucas-left-a-culinary-legacy/)

  • Double pie crust
  • 8 oz real almond paste (I used a small can of Solo Almond Paste)
  • 2 lbs cherries, (pitted) fresh or frozen
  • 1/2 c. sugar
  • 1/3 c. corn starch
  • 2 tsp. vanilla extract
  • 1/4 tsp. grated orange rind
  • 1/2 tsp. cinnamon
  • 2 T. lemon juice
  • 1 T. butter
  • 2 T. milk

Directions

Prepare pie crust, roll out half and line pie pan.

Roll out almond paste between two sheet of waxed paper until 1/4 inch thick. Trim to fit in bottom of pie crust. 

In a large bowl toss cherries with lemon juice and vanilla.

In a small bowl mix sugar, corn starch, cinnamon, and orange rind. Pour over cherries and toss until covered.

Pour cherries into pie pan.

Add top crust, seal and flute edges, dot with butter. Brush with milk. Cut a few vents in the top.

Bake in a 400 degree oven for 30 minutes, lower temperature to 375 and bake another 30 minutes until crust is golden and filling is bubbling.

Cool for several hours before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Coconut Pie from 1890 (revised again)

Coconut Pie from ‘Mother’s Cook Book’  by S. M. Gates, 1890 on loan from Patricia Moss

“One half pound grated cocoanut, three-quarters pound of white sugar (powdered), six ounces of butter, five eggs, the whites only, one glass of white wine, two tablespoonfuls of rose water, one tablespoonful of nutmeg. Cream the butter and sugar, and when well-mixed, beat very light, with wine and rose-water. Add the cocoanut with as little and as light beating as possible; finally, whip in the stiffened whites of the eggs with a few skillful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them.”

*Note: Okay, so this recipe is pretty obtuse. It’s from 1890 after all. I made few changes because I wanted to make only one pie, and I don’t have a scale.

Updated for 2014:

  • 2 c. Coconut
  • 2 c. powdered sugar
  • 4 oz. butter
  • 3 egg whites
  • 4 oz. white wine
  • 1 T. rose water
  • 1.5 tsp. nutmeg
  • Single pie crust, unbaked

Directions:

Roll our pie crust and line pie pan.

In a large bowl cream butter, add sugar, when well mixed add rosewater and white wine. Beat until creamy.

Lightly mix in coconut.

In a bowl whip egg whites to stiff peaks, carefully fold into  coconut mixture.

Pour into pie crust and bake at 350 degrees for 30-40 minutes, top should be golden brown and set. It will be puffy when removed from over, but Pie will settle when cooled. Cool for an hour at least before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Andouille & Sweet Potato Pie

This recipe comes from the Food & Wine website. Here is the link: http://www.foodandwine.com/slideshows/savory-pies-and-tarts#!slide=17

(I simplified things a bit, I did it without pie weights or a food processor and it all seemed to work out just fine.)

  • 1 lb. sweet potatoes, pierced with a fork
  • 1 c. yellow cornmeal
  • 1 c. flour
  • 1 tsp. salt, plus more for seasoning
  • 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
  • 1/4 c. plus 2 tablespoons ice water
  • 1 T. olive oil
  • 1/2 lb. andouille sausage, cut into 1-inch pieces
  • 1/2 small onion, finely chopped
  • 1 T. minced garlic
  • 1/2 T.  dried sage, crumbled
  • 1 c. heavy cream
  • Freshly ground pepper
  • 3 large egg yolks

DIrections

  1. Preheat the oven to 350°. Wrap the sweet potatoes in foil and bake for 45 minutes, until they are soft. Let the sweet potatoes cool. Meanwhile, in a food processor, combine the cornmeal and flour with the 1 teaspoon of salt. Add the chilled butter cubes and pulse until the mixture resembles coarse meal. Add the ice water and pulse until the dough comes together. Turn the dough out onto a work surface and knead until smooth.
  2. Lightly flour the work surface and roll out the dough to a 13-inch round, about 1/4 inch thick. Ease the dough into a 9-inch glass pie plate. Trim the overhang to 1 inch, then fold it under itself and crimp decoratively. Prick the bottom crust several times with a fork. Line the dough with foil and fill with pie weights. Bake for about 30 minutes, until the crust is barely set. Remove the foil and weights and bake for 10 minutes longer, until the crust is dry and very lightly browned.
  3. Meanwhile, in a large skillet, heat the olive oil. Add the andouille sausage and cook over high heat, stirring occasionally, until it is lightly browned, about 5 minutes. Add the onion, garlic and dried sage and cook until the onion is softened, about 5 minutes. Let cool slightly.
  4. Peel the sweet potatoes and transfer them to a food processor. Add the cream and puree until very smooth. Season with salt and pepper. Add the egg yolks and process until incorporated. Transfer the filling to a large bowl and stir in the andouille mixture.
  5. Scrape the filling into the crust and bake for about 45 minutes, until the custard is set. Let cool for 20 minutes, then cut the pie into wedges .

MAKE AHEAD The pie can be refrigerated overnight. Rewarm before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Asian Pear Pie

  • 1 double crust recipe
  • 1/4 c. flour
  • 4-6 T. white wine (I used Riesling)
  • 1/2 c. brown sugar
  • 3/4 tsp. five-spice powder
  • 1/2 tsp vanilla powder
  • 6 c asian pears, sliced peeled
  • 2 T. lemon juice
  • 1 T. butter
  • 2 T. cream for top

Directions

Heat oven to 400°F.

In small bowl, mix flour, brown sugar and five-spice powder.

In large bowl, gently toss pears, wine and lemon juice; sprinkle with brown sugar mixture and toss again.

On lightly floured surface, roll out the bottom crust and line pie pan.

Fill pan with pears. Dot with butter.

Roll out top crust. Place over pie, press edges together. trip excess, seal and flute.

Cut vents in top. Brush cream on top.

Bake for 45 minutes or until golden and bubbling. Cool before cutting.

*NOTE: If I were to make this pie again, I think it would benefit from a lattice top crust more than the full crust I did here.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Goat cheese, grilled onion, and bacon tarts

  • Double crust pie recipe
  • 5 medium fingerling potatoes
  • 1/2 lb. bacon
  • 1 1/2 T. olive oil
  • 1 medium onion, thinly sliced
  • Salt and freshly ground pepper
  • flour, for rolling
  • 8 oz. chevre goat cheese
Directions
  1. Place potato in a small saucepan, bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
  2. Cook the bacon until crisp; transfer to paper towels. Cut into 1 inch and smaller pieces.
  3. Cook Onions in bacon grease until softened and browned, about 10 minutes; place on paper towel when done.
  4. Preheat the oven to 375°.
  5. Make the tarts free form, or use large muffin pan. (I actually rolled the whole crust out, used a measuring cup to cut the circles – a stroke of luck they were the perfect size – and then lined the bottoms of giant muffin pans I have that I never use because the muffins would be huge!) For the free form style - Divide crust dough into into 12-16 balls and roll out to 1/8 inch thick. Transfer the rounds to a parchment lined cookie sheet. Press edges up to make crust. lightly brush with olive oil.
  6. Top the pastry rounds with the cheese, onion, potato slices, bacon and more cheese.
  7. Season with salt and pepper.
  8. Top the pastry rounds with the cheese, onion, potato slices, bacon and more cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Nauvoo Rhubarb

This recipe comes from the book ‘Heartland: The Best of the Old and the New from Midwest Kitchens’ by Marcia Adams, 1991.

Over the years I have made a number of recipes from this beautiful hardcover full of photos of the Midwest and dived by states – Illinois, Indiana, Iowa, Michigan, Minnesota, Missouri, Ohio & Wisconsin. Admittedly, I have yet to be disappointed by a recipe from this book, and the background to some is fascinating, especially Nauvoo Rhubarb Pie. The book contends this pie is served at an annual picnic in Nauvoo, Illinois by descendants of the Icarians, an French utopian socialist community that took over the Mormon settlement following the murder of Mormon leader Joseph Smith. It says they ALWAYS serve this pie, never anything else, as it was the Icarians that brought Rhubarb to that area.

This pie was great!

  • Double crust pastry recipe
  • 3 eggs
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 1 T. flour
  • 1/4 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 c. half & half
  • 3 1/2 c. diced rhubarb
  • red food coloring (optional)
  • 2 T. butter, cut in pieces

Directions

Roll out and line a 9 inch pie pan.
Preheat oven to 350 degrees.
In a large bowl, beat the eggs. Add the sugars, flour and spices.
Mix in the half & half.
Add food coloring if using (I did not).
Add rhubarb, and stir.
Pour into prepared pan, dot with butter.
Roll out and top with crust, seal and flute edges.
Cut top for vents, and bake for 45-50 minutes, or until golden and filling is bubbling. Remove to rack to cool.

Taos Chocolate Pie

From the cookbook ‘KMAK: The Music Of America Presents the American Cook Book’ No year given, but location says Fresno, CA. (I made a few minor changes.)

Crust: 

  • 1 1/2 c graham cracjer crumbs
  • 1/4 c. brown sugar
  • 1/3 c. butter, melted
  • 2 T. cocoa powder (or 1 oz unsweetened chocolate melted)
  • 1/8 tsp. nutmeg

Directions:

Mix graham cracker crumbs, sugar and nutmeg in a bowl. Melt butter with chocolate or cocoa powder. Mix until combined. Press into pie pan until firmly set. Chill.

Filling:

  •  6 oz chocolate chips
  • 1 8 oz. package of cream cheese, softened
  • 3/4 c. brown sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla (I may have doubled this)
  • 2 eggs, separated
  • 1 c. heavy whipping cream

Directions:

Melt chocolate at low heat with 2 T. of the cream, stir until smooth. Cool for 10 minutes.

In a bowl mix cream cheese, sugar, salt and vanilla, beat until smooth.

Beat in eggs yolks and melted chocolate, beat until combined.

In another bowl beat egg whites until stiff peaks form.

In another bowl whip cream until firm.

Fold egg whites into chocolate mixture, fold in whipped cream.

Pour into chilled pie crust. Chill overnight.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Sweet Potato or Yam & Pecan

This recipe comes from the cookbook ‘Cajun – Creole Cooking’ by Terry Thompson. The Louisiana Lemon Cornmeal from this same book was so good I figured I would try it.

Verdict: If I’d actually followed the recipe it may have been better, but I combined recipes with one that mixed the pecans into the filling – not so good. The sweet potato pie filling flavor was amazing!

  • Single Pie Crust recipe
  • 2 T. butter, melted
  • 1 c. cooked & mashed sweet potatoes
  • 2 eggs, beaten
  • 3/4 c. brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. dark corn syrup
  • 1 c. evaporated milk (I used cream)
  • 1 1/2 c. coarsely chopped pecans

 

Topping:

  • 1 pint whipping cream, whipped with
  • 1/4 c. praline liquor or Frangelico
  • pecan halves

Directions:

Prepare and roll out pie crust, line pan and flute edges. Refridgerate.

In a large owl stir butter into sweet potatoes. Add all remaining ingredients except pecans and mix well.

Pour sweet potato filling into pie pan , sprinkle chopped pecans on top.

Bake in a 375 degree oven until filling is set and a knife inserted into the cent comes out clean, 40-50 minutes.

Cool to room temperature. Top with whipped cream, and pecan halves.

 

Lemon Shaker Pie

I found this recipe on a website called Pie Love You, it followed a year of pies a young gal made for her husband – one a week for a year! She said here husband called this one the best pie of the year. Since Dave Archer is a huge lemon bar fan, I thought I needed to make it while he was here.

Here is the website: http://pieloveyou.blogspot.com/2010/01/shaker-lemon-pie-3.html

NOTE* The lemon slices have to sit for 24 hours before being made into pie.

  • 2 large Meyer lemons
  • 2 Cups sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 4 Tablespoon butter, melted
  • 3 Tablespoon all-purpose flour
  • Double crust pie recipe

Filling: Thoroughly wash and dry lemons. Finely grate lemon zest into a bowl. Using a sharp knife, slice the lemons as thin as possible. While slicing, make sure to remove the seeds. Combine slices, zest, and sugar, cover and set aside at room temperature for at least 24 hours.

Preheat oven to 425°. Whisk eggs in bowl until frothy. Add butter, salt, and flour and whisk until smooth. Combine with lemon mixture. Roll chilled dough into two 12-inch rounds. Fit one round into a 9″ pie plate and pour in filling.Cover pie with remaining pastry round. Cut excessive dough, fold edges under and crimp to hold in place. Cut a few steam vents in top crust. Brush with cream and sprinkle with coarse sugar. Bake (at 425°) for 30 minutes or until edges begin to brown.

Reduce heat to 350° and bake until crust is golden brown, 25–30 minutes more. Remove from oven and let cool for at least one hour before slicing.

*NOTE another mention here, I sprinkled the sugar on the top of the pie and it burned, be warned.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Masa Tart with Ricotta and Goat Cheese

This is yet another recipe from Beatrice Ojakangas cookbook ‘Pot Pies’. I think I did something wrong, because ol’Beatrice has been all winners until this one.

Masa Crust:

1 1/4 cup masa harina

1 tsp. sugar

1/2 tsp. salt

5 T. chilled, unsalted butter, diced

3-4 T. ice water

Filling:

1 cup ricotta

6 oz goat cheese

2 eggs

2 T. chopped chives

1 tsp. fresh Thyme

1/2 tsp salt

Freshly ground black pepper

Also:

Tomato salsa

Sour cream or plain yogurt

 

Directions:

For the crust, mis masa marina, sugar and salt in a bowl. Cut in butter until it resembles coarse crumbs. Sprinkle in water and mix. It will have the texture of cottage cheese.

Preheat oven to 425 degrees. Press crumbs firmly into bottom and sides of tart pan. Line with foil. Bake for 12 -15 minutes, until edges begin to brown.

For filling, whisk together filling ingredients, pour mixture into partially baked crust. Reduce heat to 350 degrees and bake the pie for 30-35 minutes or until the filling is set and a knife can be inserted and come out clean. Serve in wedges with a dollop of sour cream and salsa.