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

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.

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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.

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