Beef And Stout Pot Pie

Happy Pi Day!  I believe I’ve waxed poetically before about my love for pie.  This year to celebrate, I’ve made a savory pie.  A pot pie.  And since a certain holiday is on the horizon, I added beer to the pot pie.  And cut a shamrock shape into the crust.

My son has only recently discovered his love for pie. He could hardly keep his hands off these pot pies, but how could I get mad at this face? Really, it’s the crust he loves.  He tolerates the filling.  It was the pumpkin tarts and mini pecan pies I made on Thanksgiving that converted him.   So now every time he hears the word “pie” he comes running.  He liked the savory filling in these pies.  He even ate the carrots!  I think the incentive of extra crust helped him get the vegetables down.

Hey, whatever it takes.

original recipe

Beef And Stout Pot Pie

Beef And Stout Pot Pie

Ingredients

2 Tbs vegetable oil
1 lb. beef stew meat, cut into small chunks
1 medium onion, chopped
2 carrots, diced
1 tsp tomato paste
¼ c flour
1 c stout beer
2 c beef broth
1 Tbs fresh thyme
1 tsp dried parsley
2 c frozen hash brown potatoes
1 roll pie dough (if making mini-pies, use 2 rolls)

Instructions

  1. Heat oil in a Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown meat on all sides. Remove beef with a slotted spoon to a plate.
  2. Add the onion and carrots to the Dutch oven and saute until onions begin to brown. Stir in the tomato paste and flour and cook another few minutes. Slowly add the beer and beef broth, stirring as you pour to eliminate lumps. Add the thyme and parsley, and bring contents to a boil. Reduce heat and cover; let simmer for 40 minutes.
  3. Preheat oven to 350F. Remove lid from the pot. Stir in the frozen hash brown potatoes. Pour contents of the pot into a deep dish pie plate. Roll out pie dough and cover the filling. Crimp the edges. Cut a few slits into the surface of the pie dough.
  4. Place pie on a baking sheet. Bake until the crust is golden brown and filling is bubbly, about 20-30 minutes. Let cool 15 minutes before serving.

Notes

Recipe makes six 5-inch mini pies. Use two pre-made pie crusts, or a recipe for a double pastry crust. Cut pie dough into into 6-inch circles to cover the mini pies.

http://kokocooks.com/2014/03/beef-and-stout-pot-pie/

 

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Asparagus and Leek Quiche for a Surprise Shower

Today, we are honoring a very special lady.  Katie has been a good blogging friend of mine for a few years now.  Actually, I’ve known her since before either of us started blogging.  We first met online, when we were wedding planning.  Both of us had our receptions at the same venue, albeit a month apart.  She and her husband John are now expecting a baby in just a few weeks, and we wanted to surprise her with a shower!  Special thanks to Julie and Christine for organizing everything.

The “theme” of the shower was “Easy ideas for the new mom and dad.”  Not only does Katie blog recipes, she and John also are DIY home improvement experts. They’ve been sharing updates on the baby room on instagram, and I can’t wait to see how it comes together!  Talk about busy!

Since I was out of town and couldn’t attend the real baby shower, I definitely wanted to participate in the virtual one.  I contributed an easy quiche.  It uses one pan, one bowl, and a pie shell. That’s way less prep and cleanup compared to some of my other recipes.  The filling was inspired by spring, which so many of us are craving right now.  And one slice will keep you full for a while – especially important for a nursing mother.  Below is a collage and links of all the other wonderful people who made something for Katie.  Being a busy mom myself, I can’t wait to try some of these recipes on those on-the-go weeknights!


Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl’s dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie’s Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road

original recipe

Asparagus and Leek Quiche

Asparagus and Leek Quiche

Ingredients

9-inch pie shell
Filling
2 Tbs olive oil
2 leeks, white and light green parts peeled, chopped, and rinsed
8 oz. asparagus (preferably thinner stalks)
5 eggs
1 c half-and-half (can substitute with whole milk)
6 oz. grated swiss cheese (about 1 ½ cups)
1 tsp fresh chopped dill
2 tsp fresh chopped chives
½ tsp salt
¼ tsp black pepper

Instructions

  1. Bake pie shell according to package instructions (or according to recipe , if making a homemade one.) Cool on a wire rack.
  2. Reduce oven temperature to 350 F. Heat olive oil in a nonstick skillet over medium-high heat. Add the leeks, and saute until just starting to brown, stirring occasionally. While the leeks cook, trim asparagus stalks. Take 8-12 stalks (depending on width of the stalks) and trim so they match the radius of the edge of the pie shell (4-4.5 inches). Set aside. Chop the bottom of the stalks into 1-inch pieces. Chop remaining asparagus into 1-inch pieces and place in the bottom of a large bowl.
  3. Add the eggs, half-and-half, and swiss cheese to the bowl and mix together. Stir in the browned leeks, dill, chives, salt, and pepper. Pour the mixture into the pie shell. Arrange the reserved asparagus stalks in a spoke pattern on the top of the filling.
  4. Place quiche on a baking sheet and bake until set in the middle, about 45 minutes. Check after 30 minutes - if the top of the quiche begins to brown, place a sheet of foil over the top for the remainder of the time.
  5. Let quiche cool for 15 minutes before serving.
http://kokocooks.com/2014/02/asparagus-and-leek-quiche/

 

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Plum Galette

You know how some people will eat just about anything that’s deep fried?  I feel that way about pastry crust.  (I may also be one of those deep-fried food lovers as well.)  Take just about any food, and it gets better when it’s encased in a buttery, flaky crust.

I know quite a few people who have a fear of making crust.  Galettes are a perfect gateway drug for novices.  They are less fussy to make than actual pies.  Here’s why: you don’t have to worry about rolling the dough into a perfect circle.  Or rolling it into the perfect size.  Or fitting it into a pie plate.  If it cracks in a few places on transfer, you can just seal them back up.

This crust is a little more buttery than the typical one I use.  You can taste the difference.  Since the filling is very simple – plums, sugar, almonds – it balances out the extra richness in the crust without making the dessert too heavy.

adapted from Jacques Pépin and Martha Stewart

Plum Galette

Plum Galette

Ingredients

Crust
1½ c all-purpose flour
¼ tsp salt
2 tsp sugar
12 Tbs (1½ sticks) unsalted butter, chilled and cut into chunks
5 Tbs ice water
Filling
6 Tbs sugar, divided
3 Tbs ground almonds
4 plums (2-2½ lbs), sliced ¼" thick (see note)
1-2 Tbs heavy cream

Instructions

  1. For the crust: Pulse flour, salt, and sugar in a food processor for a few seconds. Add chunks of butter and pulse until mixture looks crumbly. Sprinkle water over the mixture and continue to pulse until the mixture just comes together.
  2. Mix 3 Tbs of the sugar and the ground almonds in a small bowl. Set aside.
  3. Remove dough from the food processor and flatten into a disc. Wrap in plastic and chill until firm, about 20 minutes.
  4. Preheat oven to 400°F. Roll dough on a lightly floured surface into a approximately a 16” circle. Transfer dough onto a baking sheet lined with parchment paper.
  5. Sprinkle the almond mixture in a thin layer in the center of the dough, leaving a 2-inch border around the edge. Arrange plum slices on top of the almond layer. Sprinkle remaining 3 Tbs of sugar on top of the plums. Fold dough over the the plums. Brush the top of the dough with cream.
  6. Bake until the crust is golden brown, about 1 hour. Cool the galette to room temperature on the baking sheet.

Notes

Keep slices together when cutting each plum half. For less-ripe plums, you can slice them thinner.

http://kokocooks.com/2013/09/plum-galette/

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Yellow Tomato and Goat Cheese Tart

I’ve been trying (in vain) to get my son to eat what is made for dinner.  If it were up to him, he’d have grilled cheese, dinosaur chicken, bagel bites, or rice every meal.  There have been many nights he’s gone to bed without dinner. I’m holding out, because I do not want to be a short order cook.

For example, I made this beautiful tart for dinner recently.  He was all about the tart while we made it.  I warned him that it contained goat cheese and tomato. He assured me he wanted to eat the tart. During the entire time the tart shell cooled, he kept asking if it was ready to eat. Then, I place a slice in front of him, and he only wanted to eat the crust. Wouldn’t even try a teeny piece of the beautiful, sweet tomato. ~Sigh~ It was another dinner-less night.

My husband came home and assured me the tart was delicious. He ate two pieces before he realized it.

Just in case you didn’t already know, there’s a giveaway going on. Update: giveaway ended.  I also made a colorful salsa with some other heirloom tomatoes.

Disclaimer: Whole Foods provided me with a gift card to purchase ingredients. I am not obligated to post this recipe. All opinions are my own.

original recipe

Yellow Tomato and Goat Cheese Tart

Yellow Tomato and Goat Cheese Tart

Ingredients

Shell
1 c flour
1 Tbs sugar
¼ tsp salt
¼ c chilled butter
3 Tbs ice water
Filling
4 oz log of goat cheese, softened
3 oz cream cheese, softened
2 tsp chopped fresh chives, plus extra for garnish
1 tsp chopped fresh basil
1 small garlic clove, minced
Black pepper
3 yellow tomatoes, thinly sliced

Instructions

  1. For the tart shell: Place flour, sugar, and salt in the bowl of a food processor. Cut up butter into small chunks and add to the food processor. Pulse until the mixture looks coarse and sandy.
  2. Sprinkle in the water and pulse the mixture until the dough begins to bunch up into a ball (about 1-2 minutes of pulsing.) Remove dough from food processor and flatten into a disk.
  3. On a lightly floured surface, roll dough into a circle ⅛” thick.Transfer dough to a 9-inch tart shell. Press lightly along the bottom and sides; trim the extra.
  4. Prick bottom of dough with a fork. Line shell with foil, and weigh down with dried beans (or pie weights.) Bake at 400°F for 8 minutes. Remove foil and weights and continue baking shell until golden, about 6-8 minutes longer. Remove from oven and let cool to room temperature.
  5. For the filling: In a medium bowl, whip together the goat cheese and cream cheese with a hand mixer. Add the chives, basil, and garlic; mix to combine. Season with black pepper to taste.
  6. Spread cheese mixture in an even layer along the bottom of the tart shell. Arrange tomato slices in layers over the cheese. Garnish with fresh chives.

Notes

To store leftovers: place tart on several layers of paper towels. Cover with a few more layers of paper towels. Wrap in foil and store in fridge.

http://kokocooks.com/2013/08/yellow-tomato-and-goat-cheese-tart/

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Fig and Blueberry Tarts

Are you the kind of person who has an organized refrigerator?  Can you easily find whatever you’re looking for as soon as you open the door?  Do you use up everything in a timely manner?  I’m the exact opposite of all that.  I know the location of eggs, milk, produce, and (sometimes) cheese.  Other than that, it’s a big scavenger hunt.  So, as I was rooting through a shelf trying to make space, I came across a half jar of some beautiful fig preserves from a local business.  What luck! I was looking for something to pair with blueberries for tarts.  These are very easy to put together, and they’re perfect for a small get together.  And very portable if you’re taking them to a picnic!

Remember, there’s a giveaway going on this week!  Winners will be announced during a PinChat Live on July 3rd.  Previously, I made a summery beverage for the Virtual Picnic.

original recipe

Fig and Blueberry Tarts

Fig and Blueberry Tarts

Ingredients

Tart Shells
1 ¼ c flour
½ tsp salt
4 Tbs butter, chilled
3 Tbs shortening, chilled
3 Tbs ice cold water
Filling
1 c fig preserves
1 pint fresh blueberries
Half a lemon

Instructions

  1. Place flour and salt in the bowl of a food processor. Cut up butter and shortening into small chunks and add to the food processor. Pulse until the mixture looks coarse and sandy. Sprinkle in the water and pulse the mixture until the dough begins to bunch up into a ball (about 1-2 minutes of pulsing.) Remove dough from food processor and flatten into a disk. Wrap dough in plastic wrap and let chill for 30 minutes.
  2. Preheat oven to 400°F. Divide dough into four equal sections. On a lightly floured surface, roll each section out to a circle about ¼” thick. Press dough into tart pans, trimming off the edges. Save scraps. Knead the scraps together and roll out for the fifth tart pan.
  3. Spread the fig preserves along the bottom of the tart shells, dividing it up evenly among the tarts. Place tarts on a baking sheet. Bake until lightly browned, about 20 minutes. Remove from oven. While the tarts are still hot, sprinkle the blueberries over the preserves, gently pushing them into the surface. Take the lemon half and squeeze some lemon juice over the blueberries, about ½ a tsp per tart. Let cool to room temperature before serving.
http://kokocooks.com/2013/06/fig-and-blueberry-tarts/

Info about the sponsors:  “Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia Onions, Avocados from Mexico, Gourmet Garden Herbs, Johnsonville Italian Sausage, mangos, watermelon and Stemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.”

Virtual picnic logo

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Mini Blueberry Pies

This weekend is the Great American Pie Festival!  There are baking competitions, a pie creation station, and the NEVERENDING PIE BUFFET.  I’ve been to this before, and believe me, the pie buffet is daunting.  Not only do they have pie, but usually there are one or two ice cream tables so you can have your pie a la mode.  My favorite pies are typically the fruity kind, but I’m happy with a custard pie or a cream pie.  Really, how can you not be happy after eating pie?

I’ll also be selling these pies at the Central Florida Food Blogger Bake Sale next weekend.  Details about the sale can be found on Julie’s site.  We’re hoping to raise $2000 this year, and would love if you came buy to support the event.  I’ll be posting a few more stuff in the coming week that show what I’ll be making for the sale.

 

adapted from Cook’s Illustrated

Mini Blueberry Pies

Mini Blueberry Pies

Ingredients

Crust
2 c all purpose flour
1 1/2 Tbs sugar
3/4 tsp salt
6 Tbs unsalted butter, chilled and cut into chunks
4 Tbs lard (or vegetable shortening), chilled and cut into chunks
4-5 Tbs ice cold water
Filling
7 c fresh blueberries
1 large Granny Smith apple, peeled and grated on large holes of a cheese grater
2 tsp grated lemon zest
2 tsp fresh lemon juice
¾ c sugar
2 Tbs quick-cook (minute) tapioca, ground (you can use a mini-processor, or a mortar and pestle)
Pinch table salt
1 large egg, lightly beaten with 1 Tbs water

Instructions

  1. For the crust:
  2. Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Add butter and shortening and pulse until the dough separates into large pebbles, about 5 pulses.
  3. Add 4 Tbs of water and pulse. Add more water, a tablespoon at a time, if needed. Dough should start to clump together into one mass, but should not feel wet or sticky.Turn the dough onto a lightly floured surface and form into a flat disk. Wrap in plastic and chill for at least 30 minutes.
  4. Take dough out of refrigerator and let sit on the counter for 10 minutes. Unwrap, and roll dough out on a lightly floured surface, forming a 12-inch circle. Periodically turn the dough 90 degrees (a quarter turn) to keep the dough from sticking. Dust the surface with a little more flour if necessary.
  5. Cut out rounds and fit dough into mini pie tins. Leave a 1/4” overhang around the edges. Fold the dough under and press so dough is flush with the edge of the pie tin. Reform scraps into a ball, roll out, and cut dough for remaining tins. Reform scraps, cover, and set aside.
  6. For the filling:
  7. Adjust oven rack to lowest position. Preheat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until most of berries have broken down and mixture is thickened and reduced, about 8 minutes. Let cool slightly.
  8. Place grated apple in a few layers of paper towels and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 4 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to the mini pie tins.
  9. Roll out the remaining pie dough. Cut into decorative shapes (or strips to form a lattice pattern.) Place dough on top of the filling. Brush top crust and edges of pie with egg mixture.
  10. Place pies on a baking sheet and bake for 25 minutes. Reduce heat to 350 degrees and bake until juices bubble and crust is deep golden brown, about 25-30 minutes longer. Transfer pies to wire rack; cool to room temperature, at least 4 hours.
http://kokocooks.com/2013/04/mini-blueberry-pies/

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Tangerine Meringue Pie

Happy Pi Day!  I love this day.  What more reason could you need to enjoy a slice of pie?

Tangerines are one of my favorite foods.  During their season, I make fresh-squeezed juice a few times a week.  They have an incredibly vibrant color and flavor.  So when it came to making a pie to celebrate Pi Day, squeezing a few more tangerines was an easy decision.  The juice is pretty sweet on its own, which is why the recipe doesn’t need too much additional sugar.  And this was the best a meringue has ever turned out for me, so it’ll be my go-to recipe from now on.

recipe adapted from The Everything Pie cookbook

by Kelly Jaggers

Tangerine Meringue Pie

Tangerine Meringue Pie

Ingredients

Filling
½ c sugar
⅓ c cornstarch
2 c tangerine juice
4 egg yolks
1 Tbs butter
Meringue
1 Tbs cornstarch
⅓ c cold water
4 egg whites, room temperature
pinch of cream of tartar
6 Tbs superfine sugar
1 tsp vanilla
Other
9-inch pie shell, baked

Instructions

  1. In a medium bowl, mix together the sugar and cornstarch. Slowly whisk in the tangerine juice,, stirring until smooth. Cook over medium-high heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring another 2 minutes. Remove from heat.
  2. Place egg yolks in a bowl. Stirring constantly, whisk about ½ c of the tangerine mixture into the egg yolks. Whisk the egg mixture back into the rest of the tangerine mixture. Stir in the butter until melted.
  3. Pour the tangerine filling into the pie shell. Set aside.
  4. Whisk the cornstarch and water until smooth. Pour the mixture into a small pot and cook over medium heat, stirring constantly, until thickened. Cool to room temperature.
  5. Place egg whites in the bowl of a stand mixer. Beat on low until whites become foamy. Increase speed to medium and add the sugar one tablespoon at a time, waiting until sugar is mixed in before adding more. Beat mixture until soft peaks begin to form. Add cornstarch mixture slowly and continue beating until stiff peaks begin to form. Spread meringue over the pie filling.
  6. Bake pie at 375ºF, until meringue is toasted. Remove from oven and let cool completely before serving.
http://kokocooks.com/2013/03/tangerine-meringue-pie/

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Strawberry Tarts

I had the hardest time deciding which pictures to use for this recipe. I’ve been getting home just in time to take advantage of the late afternoon light, and took photos in two different settings: outside on our back porch, and inside next to a window.  I took to Facebook and Instagram to get opinions, and the overwhelming choice was for the above picture.  Just for a comparison, here’s an example of the other set of photos:

Thanks to everyone who offered an opinion! Made my decision much easier.  I really hope the pictures do justice to how wonderfully these tarts tasted.  The strawberries were hand picked by yours truly, as it is the height of strawberry season here. They were the perfect finish to a much needed girls-night out with friends.

original recipe

Strawberry Tarts

Strawberry Tarts

Ingredients

Pastry Cream
⅓ c sugar
3 Tbs cornstarch
1 ½ c milk
2 egg yolks
½ Tbs butter
1 vanilla bean, split lengthwise and seeds scraped off
1 tsp orange zest
Tart Shells
1 ¼ c flour
½ tsp salt
4 Tbs butter
3 Tbs lard (can substitute with butter)
3 Tbs ice cold water
To Finish
35 fresh strawberries, rinsed and stems trimmed (the rounder and plumper, the better)

Instructions

  1. For the pastry cream: Combine sugar and cornstarch in a medium saucepan and whisk in the milk. Place egg yolks in a heatproof bowl and set aside. Place the saucepan over medium-high heat and whisk constantly until mixture begins to boil. Keep whisking as the mixture thickens, about 2 minutes. Remove saucepan from heat. Begin whisking the egg yolks. Still whisking, slowly add about ½ c of the milk mixture and beat until smooth. Add the egg yolk mixture back to the saucepan and stir to combine. Return saucepan to the heat and cook another 5 minutes, stirring constantly. Pour custard into a bowl and stir in the butter, vanilla bean seeds, and orange zest. Cover and chill until room temperature, about 2 hours.
  2. While the pastry cream is chilling, make the tart shells. Place flour and salt in the bowl of a food processor. Cut up butter and lard into small chunks and add to the food processor. Pulse until the mixture looks coarse and sandy. Sprinkle in the water and pulse the mixture until the dough begins to bunch up into a ball (about 1-2 minutes of pulsing.) Remove dough from food processor and flatten into a disk. Wrap dough in plastic wrap and let chill for 30 minutes.
  3. Preheat oven to 425F. Divide dough into five equal sections. On a lightly floured surface, roll each section out to a circle roughly 6 inches in diameter. Press dough into tart pans, trimming off the edges. Save scraps. Knead the scraps together and roll out for the fifth tart pan. Prick holes into the bottom of the dough. Line tart pans with foil. Place dried beans in foil-lined pans to keep dough from sliding.
  4. Bake tarts for 10 minutes. Remove foil lining with the beans. Bake until golden brown, about another 7-10 minutes. Let cool on a wire rack.
  5. To finish the tarts: divide pastry cream evenly among the tart shells. Arrange the strawberries, cut side down, on top of the pastry cream (seven per tart worked for me.) Chill until ready to serve.
http://kokocooks.com/2013/02/strawberry-tarts/

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Apple Pie With Peanut Butter Crumb Topping

It’s National Pie Day!  Not to be confused with Pi Day, which is coming up soon.  Any reason to make pie is fine by me.  I made this a few times during the holiday season, but the perfectionist in me never got a satisfactory picture.

It’s interesting how food cues my nostalgia.  Maybe that’s one of the reasons why I love cooking.  This pie is a family tradition.  It’s now a part of our Thanksgiving tradition as well.  My sister makes it every Thanksgiving when she has dinner with friends. My dad always made it the night before, and I remember him every time I make this pie.  I see him leaning on the counter in his Budweiser apron, waiting for the pie to finish baking.  He would watch something on t.v., usually an old sitcom or some stand-up comic.  He loved watching things that made him laugh.  The peanut butter topping is the best part.  Anytime I mention to my sister that I made an apple pie, she immediately asks if it has this topping.  And my answer is always, “of course!”

 

Adapted from Baking from My Home to Yours
By Dorie Greenspan

Apple Pie with Peanut Butter Crumb Topping

Apple Pie with Peanut Butter Crumb Topping

This recipe fits a deep dish pie. If you're using a regular size pie plate, reduce recipe by a quarter.

Ingredients

Pastry for a single-crust pie
Filling
6 very large apples
¾ c sugar
1 tsp fresh lemon zest
2 Tbs quick-cook tapioca
½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 Tbs graham cracker crumbs
2 Tbs cold unsalted butter, cut into bits
Crumb topping
1 c flour
½ c peanut butter, creamy or chunky
6 Tbs butter, softened
½ c packed light brown sugar
¼ tsp salt

Instructions

  1. Roll out pastry and fit into a 9-inch deep dish pie plate. Flute the edges. Chill the pie plate in the refrigerator until ready for use.
  2. Position a rack in the lower third of the oven. Preheat the oven to 375 degrees.
  3. Peel, core, and slice the apples into ¼ inch slices. Put the apples in a large bowl and add the sugar, lemon zest, tapioca, cinnamon, nutmeg, and salt. Toss well.
  4. In a medium bowl combine all the crumb topping ingredients with a pastry blender until crumbly. Set aside.
  5. Remove the pie plate from the refrigerator. Sprinkle graham cracker crumbs evenly over the bottom of the crust – this will help keep it from getting too soggy. Turn the apple mixture and the juices into the crust. Pat it into an even mound (apples will heap over the top of the crust). Dot the apples with the bits of cold butter. Sprinkle all the crumb topping over the top of the apples, forming an even layer.
  6. Bake the pie until juices bubble up through the surface, about 70 minutes. Check the pie after 30 minutes. If the crumb topping is turning too dark, loosely cover the pie with foil. Let the pie cool on a rack until just barely warm or room temperature
http://kokocooks.com/2013/01/apple-pie-with-peanut-butter-crumb-topping-2/

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Butterscotch Pie

Happy Pi Day! Truly, I was not aware there was a Pi Day until last year. I had a class of students who was obsessed with pie. One girl would come into class and randomly state, “I like pie.” She did this frequently throughout the school year. You can imagine how excited she was on Pi Day.

I was never a fan of butterscotch until I tried this pie. Now, it is one of my favorite pies ever. This is not the overly sweet butterscotch flavor like in commercial pudding or those yellow candies. This is rich and buttery without being too cloying. I had a slice for breakfast this morning. Hope you all get to celebrate Pi Day today!

adapted from Cuisine At Home, December 2010

Butterscotch Pie

Butterscotch Pie

Ingredients

Crust
1 baked pie shell
Filling
1 ½ c whole milk
6 Tbs cornstarch
½ tsp table salt
10 Tbs unsalted butter
1 ½ c packed dark brown sugar
¼ c golden syrup
¼ c boiling water
4 egg yolks
1 tsp vanilla extract
Topping
1 ½ c heavy cream
⅓ c powdered sugar
1 tsp vanilla
½ c toffee bits

Instructions

  1. For the filling: Whisk milk, cornstarch, and salt in a medium bowl to form a slurry. Set aside
  2. Heat butter in a large saucepan over medium heat until browned, about 10 minutes. Whisk in brown sugar and golden syrup and heat to boiling. Add water, and whisk until smooth. Give the slurry another stir to recombine the milk and cornstarch. Slowly pour the slurry into the butter mixture, whisking constantly. Still whisking, cook the mixture over medium-high heat until it comes to a boil and thickens considerably. Remove from heat.
  3. Place egg yolks in a small bowl. Temper them by slowly drizzling in about 1 c of the butterscotch, whisking constantly. Return the tempered egg mixture to the rest of the butterscotch and stir to combine. Simmer filling for another minute to thicken and remove from heat.
  4. Stir in the vanilla. Pour filling into prepared pie crust. Place a piece of plastic wrap against the surface to keep a skin from forming. Chill at least 6 hours, or overnight.
  5. For the topping: beat heavy cream in a bowl with a hand mixer until soft peaks form. Add the powdered sugar and vanilla and continue beating, until light and fluffy. Top pie with whipped cream and toffee bits.
http://kokocooks.com/2012/03/butterscotch-pie/

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