Louisiana Lemon-Cornmeal Pie

(This recipe is from the cookbook ‘Cajun – Creole Cooking’ by Terry Thompson 1986)

It says this recipe is a “snap to prepare and easy on the budget”!

 

Ingredients

  • Single crust pastry
  • 2 c. sugar (I used 1 2/3 c)
  • 1 T. flour (I used corn starch)
  • 1/4 c. cornmeal (i used 1/3 cup)
  • 4 eggs slightly, beaten
  • 1/4 c. butter, melted
  • 1 c. milk
  • 1/4 c. lemon juice
  • 1/4 c. grated lemon zest

 

Directions

Roll out crust and place in pie pan.

Mix sugar, flour or corn starch and cornmeal in a bowl, add eggs, butter, lemon, milk and zest and mix well. Pour into crust.

Place into 350 degree oven for 45 minutes, until a knife inserted comes out clean.

Cool to lukewarm before eating.

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Kale, Chard and Soppressata Pie

This recipe came from Food & Wine Magazinehttp://www.foodandwine.com/recipes/kale-chard-and-soppressata-pie

CONTRIBUTED BY SUSAN SPUNGEN

Crust

  • 3 cups all-purpose flour
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (I used Pamesan)
  • 1/2 teaspoon kosher salt
  • 2 1/2 sticks unsalted butter, cubed and chilled
  • 1/3 cup ice water

Filling

  • 2 tablespoons extra-virgin olive oil
  • 1 pound Swiss chard, stems cut into 1/2-inch pieces and leaves chopped
  • 1 pound Tuscan kale, stems discarded and leaves chopped
  • 2 garlic cloves, minced
  • Kosher salt
  • Freshly ground pepper
  • 4 ounces ricotta salata cheese, crumbled (I used ricotta and added 1/2 c Parmesan)
  • 2 ounces sliced soppressata, finely chopped
  • 4 large eggs—3 lightly beaten, 1 beaten with 1 tablespoon of water
  • 2 tablespoons all-purpose flour
Directions
  1. MAKE THE DOUGH In a food processor, pulse the flour, cheese and salt. Pulse in the butter until the mixture resembles small peas. Sprinkle with the ice water and pulse until the dough is evenly moistened and just starts to come together. Scrape the dough out onto a work surface and gather it into a ball; divide in half and pat each half into a 6-inch disk. Wrap the disks in plastic and refrigerate until well chilled, about 1 hour.
  2. MEANWHILE, MAKE THE FILLING In a large skillet, heat the olive oil. Add the Swiss chard stems and cook over moderate heat, stirring occasionally, until tender, 8 to 10 minutes. Add the kale and garlic and cook until the kale is wilted, about 3 minutes. Stir in the Swiss chard leaves and season with salt and pepper; cover and cook until wilted, about 3 minutes. Drain the greens in a colander and let cool to lukewarm.
  3. In a bowl, mix the greens, ricotta salata and soppressata. Season the filling with salt and pepper, then stir in the beaten eggs.
  4. Preheat the oven to 400°. On a lightly floured work surface and using a lightly floured rolling pin, roll out 1 piece of the dough to an 11-by-15-inch rectangle, a scant 1/8 inch thick. Ease the dough into a 9-by-13-inch baking pan, pressing the dough into the corners. Refrigerate the bottom crust until chilled, about 15 minutes.
  5. Sprinkle the flour over the chilled crust and scatter the filling evenly over the bottom. Trim any dough that’s more than 1/2 inch above the filling. Roll out the remaining dough to an 11-by-15-inch rectangle, a scant 1/8 inch thick. Ease the dough over the filling and trim the overhang to 1/2 inch, then fold the rim over onto itself and pinch to seal. Cut a few slits in the top of the pie and brush with the egg wash.
  6. Bake the pie for about 20 minutes, until just starting to brown. Reduce the oven temperature to 375° and bake for 30 to 35 minutes longer, until golden. Let the pie cool for 15 minutes before cutting it into squares; serve warm or at room temperature.

MAKE AHEAD The dough and filling can be refrigerated for up to 2 days. The baked pie can be kept at room temperature for up to 6 hours.

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Raspberry Apple Vanilla Pie

(I am posting the crust recipe I use for most all pies, if I use a different crust I will post it, otherwise all are this basic recipe.)

Double crust recipe

2 1/4 c. flour

1 tsp. salt

3/4 c. butter

1/2 c. cold water

Directions

Mix flour and salt, cut in cubes of butter. When crumbly add water and knead until it can be formed into a ball.

 

Raspberry Apple Vanilla Pie

This is a pie I created. Simple enough.

Filling

12 oz raspberries

3 apples sliced

1/3 c. corn starch

1/4 c sugar

1 tsp. vanilla powder

2 T. lemon juice

2 tsp. butter

2 T. milk

Directions

Heat oven to 400 degrees. Roll out bottom crust and line pie pan.

In a bowl combine apples and raspberries, add lemon juice.

In a small bowl mix sugar corn starch and vanilla powder (if using vanilla extract add it with the lemon juice direct to fruit)

Sprinkle dry mixture over fruit and toss.

Pour into pie pan.

Roll out to crust, place over top and flute edges to seal. Brush top of pie with milk.

Cut slits into top of pie to vent.

Put into oven. Bake 30 minutes. reduce heat to 375, bake an additional 20-30 minutes, until golden and filling is bubbling.

Cool and hour, at least, before serving.

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Maple Coconut Pie

From “The Illustrated Encyclopedia of American Cooking”

1 c. flaked coconut

1/3 c. butter (I used coconut oil)

1/2 c. sugar (I used 1/4 cup)

3 eggs, well beaten

1 c. maple syrup

1/2 tsp. vanilla (I doubled this)

1 unbaked pie shell

Directions:

Sprinkle coconut over pie shell. Cream butter and sugar until fluffy, add remaining ingredients. Mix well. pour filling over coconut. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 and bake 15 to 20 minutes longer.

Asparagus Pie

This turned out being my own last minute creation, as the recipes I had didn’t sound quite right when I actually read them.

1 lb. asparagus

1/2 jalapeno, diced

3/4 c. onion

8 slices bacon, cooked crispy and diced

3 eggs

1 1/2 c. cheese (I used swiss)

1 1/2 c. milk

1/4 c. white wine

1 1/2 tsp. herbs de provence

Directions

Prepare a single crust pie crust

Fry bacon until crispy, dice when cooled.

Cut asparagus into 21 – 2 inch pieces and saute in a tablespoon of bacon grease with half a dice jalapeno and the onion.

Whisk eggs and cream, mis in herbs de provence.

Add white wine to asparagus and cook another 3 minutes.

Put asparagus mixture, except the tops in a food processor and pulse until well minced. Add to eggs and cream. Add cheese and stir until mixed.

Pour into pie pan, sprinkle bacon on top.

Align asparagus tops in a pretty pattern. Bake at 375 for 40-50 minutes.