You are currently browsing the tag archive for the ‘pie’ tag.

Dutch Apple Pie

Yesterday we picked apples at an orchard down the hill from where I live. The type is called Lodi. The largest ones were as big as tennis balls. This is Alaska after all, the growing season is too short for that type of fruit. Normally, I would peel 5 or 6 Granny Smiths in order to make this sublime Dutch Apple Pie, but because these apples were so small I only cored them. I think it will be fine with the peel on. Another confession: I cannot make a pie crust from scratch. I have tried many times and never succeeded. So, I always use the kind found in the refrigerated section at the store, the ones that need to be unrolled. Terrible cheating, I know. What makes it a “Dutch” apple pie? It’s the cream added at the end. Oh, yummy! This recipe is based upon one found online at Teri’s Kitchen.

8 cups pared, sliced tart baking apples (about 3#)

Like I said above, usually I would peel the apples, but these were so small that I didn’t. You will need to use a very, very large bowl.

Combine 1 cup sugar, 2 Tbsp. flour, 1 tsp. cinnamon, ½ tsp. nutmeg, ¼ tsp. salt, ½ tsp. grated lemon peel, 2 to 3 tsp. fresh lemon juice with the apples in the large bowl.

Place bottom crust into 9″ pie plate. Note my pie plate is a little big, but it works well, no problem.

Place the apple mixture into the bottom crust.

Dot with 2 Tbsp. butter.

Cut slits in top crust.

Make an egg wash by mixing 1 egg yolk with 1 Tbsp. water.

Place crust on top of apples and crimp with bottom crust to seal. Brush top crust with egg wash. It makes a beautiful shiny brown color when finished.

Bake in preheated 425 degree oven for 35-40 minutes. Remove from oven and enlarge slits as needed.

Pour 1/2 cup heavy cream into the slits. You may find it helpful to stick a knife into the opening and then pour the cream along the knife. It’s a little less messy. This is how my dad taught me to add oil to my motorcycle. Just a useful little tidbit of information.

Pop it back into the oven and bake an additional 5 minutes.

Remove from oven and cool on rack. Serve warm or at room temperature.

Dutch Apple Pie

Makes one 9” pie

8 cups pared, sliced tart baking apples (about 3#)

1 cup sugar

2 Tbsp. flour

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. salt

½ tsp. grated lemon peel

2 to 3 tsp. fresh lemon juice

2 Tbsp. butter

Pastry for a 9” double-crust pie

1 egg yolk

1 Tbsp. water

½ cup heavy cream

Preheat oven to 425 degrees.

Place crust in 9” pie plate. Combine apple slices, sugar, flour, cinnamon, nutmeg, salt, lemon peel, and lemon juice in large bowl. Turn into pie plate. Dot with butter. Cut slits in top crust and then place crust on top of apples and crimp with bottom crust to seal. Brush top crust with egg yolk mixed with 1 Tbsp. water. Bake on bottom rack of oven for 35-40 minutes. Remove from oven and enlarge slits as needed and pour cream into the slits. Bake an additional 5 minutes. Remove from oven and cool on rack. Serve warm or at room temperature.

I made quiche today because my time to cook has been so sporadic that I wanted to make something that could be thrown into the refrigerator when finished, yet would make a nice lunch or light dinner without any further preparation. Quiche is basically a custard pie. If you have an uncooked pie crust and eggs and cream (or evaporated milk for you Bush types), all the other ingredients can be whatever you want. The basic custard proportions are 1 egg to 1/2 cup cream. Today I made two 9″ quiches and used 6 eggs and 3 cups cream. I’ve made quiche using canned salmon, ham, cheese, or broccoli. There are a lot of different things you can put into it. I have another recipe for quiche which calls for smoked salmon and uses cream cheese. Some day I’ll make that and post pictures/recipe. It’s sublime. For now, you get this.

Quiche

Quiche

4 Tbps. butter

2 cups sliced mushrooms

1/2 cup sliced onions

2 handfuls asparagus, trimmed (tips kept longer than stems for even cooking)

1 garlic clove, minced

6 eggs, beaten

3 cups whipping cream

1/2 tsp. sugar

Salt and pepper

2 9″ unbaked pie crust

1 cup cheese, shredded (any kind)

Preheat oven to 425 degrees. Saute mushrooms in butter until nicely browned, remove from skillet and set aside. Saute onions, asparagus, and garlic until onion is transparent and asparagus is cooked al dente. Set aside. Mix together eggs, cream, sugar, salt, pepper. Prepare pie crusts into pans and distribute mushrooms and asparagus mixture evenly across the crusts. Sprinkle with shredded cheese. Pour the egg mixture over all. Place pies into oven and bake at 425 degrees for 15 minutes. Lower the heat to 300 degrees and bake an additional 30 minutes. A knife inserted into pie should come out clean.

Saute mushrooms in butter until nicely browned.

Saute onion, asparagus, and garlic. Distribute evenly across pie crust, along with sauteed mushrooms.

Sprinkle evenly with shredded cheese. I used a Monterrey Jack/Cheddar blend.

Mix together eggs, cream, sugar, salt & pepper. Pour over the other ingredients in the pie crust.

Bake at 425 degrees for 15 minutes, then lower heat to 300 degrees and bake 30 minutes more. Remove when knife inserted into center comes out clean. Can be served hot, warm, or cold.

Didn’t last long

First, I must give credit to Sunset Magazine for this recipe. It was in their June 1990 issue in an article called Summer Fruit Pies, chock-full of pie recipes. It’s like my pie-recipe Bible. There are so many pieces of scotch tape holding that issue together, it’s incredible. This strawberry pie is my favorite. I like it because you make the glaze yourself from whole strawberries. There aren’t any artificial dyes or gelatin in it. My big pie confession is that I can’t make a pie crust to save my life. Every few years I try, but without success. I buy the crusts found in the refrigerated section of the grocery, the kind you unroll. Today is March 17, 2012, St. Patrick’s Day, one of my favorite food holidays. I’ve got corned beef boiling on the stove top and Irish soda bread planned. The strawberry pie is the pièce de résistance of the meal.

 

Starting at the end. Here is the finished pie. Making the food pretty isn't my strong gift, but one taste of this is all that's necessary for transport to food heaven.

Mix together in pan: sugar, corn starch, and grated orange peel.

Choose 2 cups of the least perfect strawberries.

Whirl strawberries with water until smoothly pureed.

Add strawberry puree to sugar mixture in pan and stir very well.

Cook, stirring often, over medium high heat until mixture comes to a full boil, about 5 minutes. Stir in orange liqueur to taste.

Arrange remaining strawberries, tips up, in a pastry shell.

Spoon hot cooked berry mixture over whole fruit, covering completely.

Orange Blossom-Strawberry Pie

6 to 7 cups strawberries

3/4 cup sugar

3 Tbsp. cornstarch

1 tsp. grated orange peel

6 Tbsp. water

2 to 3 Tbsp. orange-flavor liqueur or 2 Tbsp. thawed frozen orange juice concentrate

Baked pastry for a single-crust 9” pie

Rinse strawberries and drain dry on absorbent towels; hull fruit.

In a 1 to 1-1/2-quart pan, combine sugar, cornstarch, and orange peel. In a blender or food processor, whirl 2 cups of the least perfect strawberries with water until smoothly puréed; pour purée into pan, medium-high heat until mixture comes to a full boil, about 5 minutes. Stir in orange liqueur to taste.

Arrange remaining strawberries, tips up, in pastry shell; evenly spoon the hot cooked berry glaze mixture over whole fruit, covering completely. Chill until glaze is cool and set, at least 1 hour or covered, up until next day. Cut into wedges. Serves 8 or 9.

A lot of people like to add a dollop of whipped cream to their slice.

What kind?