Chantrelle Mushroom Pie

I was so glad to find this recipe, and check it out, it’s Scandinavian! (Shout out to Astoria).

Original recipe here:

Chanterelle Pie (Kantarellpaj)


1 cup flour, plus more for rolling out dough
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
7 tablespoons butter, chilled and cut into small pieces

FOR THE FILLING: (I made a few adjustments in my version)

3 tablespoons butter
1 c. leeks, thinly sliced
1/2 teaspoon salt
1 pound chanterelles, cut into about 1-in. pieces
2 teaspoons fresh thyme leaves
6 tablespoons heavy whipping cream
1/4 teaspoon freshly ground black pepper
1 cup grated gruyère cheese


Make crust: In a medium bowl, mix flour, salt, and pepper. Cut in butter. Stir in wayer and knead.

Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.

Preheat oven to 375°. Lightly flour a work surface.

Unwrap dough; with a rolling pin gently roll it out.

Place rolled-out dough in a 9 1/2-in. tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.

Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.

Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid, 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.

(I did not have a greater, so I did slices.) Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.

Cracker Enchilada Pie (without crackers)


This is another of Dave Archer’s mother’s pies, when I pulled this out of the recipe box at his house a few months back he told us how it was the most awful pie ever, that the crackers always turned black and that he and his brother untied in their disdain of this pie, so of course I have to try to make it the pie he wished it had been.

Here is my recipe adaptation:

  • 2 1/2 lbs ground beef (or beef and pork)
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 T. butter
  • 8 oz  tomato sauce
  • 8 oz salsa
  • 1 c. water
  • 2 T vinegar
  • 1 can creamed corn (8 oz?)
  • 1/2 c. sliced olives
  • 1 tsp. salt
  • 2 tsp. chili powder
  • 8 Corn tortilla shells
  • 3 c. shredded sharp cheddar


Melt butter add onion and garlic, when lightly browned add beef.

When cooked sprinkle flour over meat and mix.

Add corn, vinegar, water, tomato sauce and salsa. Mix.

Add olives and chili powder and salt. stir until combined. Let boil for 5 – 10 minutes.

Butter a 2 qt casserole dish, line with tortilla shells (I used 5 to cover it all).

When meat moisture has thickened a bit, spoon half of it over tortilla shells, cover with half the cheese, top with three remaining tortilla shells, add the rest of the meat mixture and top with cheese.

Bake in 350 degree oven for 45 minutes.

I served it with Sour cream and salsa.

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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


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.


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


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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