bounty chocolate: pie

Showing posts with label pie. Show all posts

Showing posts with label pie. Show all posts

Apple Pie That is....TO DIE FOR!

CRUST: (adapted from Ina Garten)
12 tablespoons (1 1/2 sticks) very cold butter
3 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold crisco
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN. MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST. DOT WITH BUTTER. TOP WITH SECOND CRUST. FLUTE SIDES-CUT SOME SLITS. BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR. BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES! SERVE WITH VANILLA or DULCE DE LECHE ICE CREAM AND WHIPPED CREAM!

MINI APPLE PIES

I need to work on a better pre-cooked filling recipe for these but the crust was OUTRAGEOUS so I had to share it with you!!!! To make my pies gluten free, I used CUP 4 CUP flour!

MINI CHICKEN POT PIES......OUTRAGEOUS!

The beauty of this pie machine is that it keeps the bottom of your pies crispy-what a concept! You can't get that in the oven with a huge pie! lol

I started with a store bought rotisserie chicken and chopped the white meat.

1. Roast 5 ears of fresh corn-click here for recipe Once finished, cut kernels off the cobs.
2. Make your pie crust-can be made ahead of time and frozen. I made my dough, cut my rounds and froze them individually wrapped. To make this dough gluten free, use CUP4CUP flour-it's the best and is what you see pictured above for our pot pies!
3. Peel and chop 1 pound fresh carrots. Toss with olive oil and roast at 375 for 25 minutes or until soft.

4. Make Filling:
In a pot, melt 4 Tablespoons butter and sprinkle in 1/4 cup flour, stirring to combine very well. Cook 1 minute. Add 2 cups chicken broth and 2 Tablespoons heavy cream. Stir to combine and simmer on low to thicken a bit. Stir in the corn kernels, chicken, 1/2 can peas (optional), carrots and salt/pepper.

5. Use the directions on your pie maker machine and bake each mini pie until golden! (No pie maker? use mini tins and bake in the oven at 400 until golden-remember to cut slits to vent pies)

Patchwork strawberry & apple pie

As if being a cookbook junkie wasn’t enough, I’m hooked on food magazines as well – Donna Hay, Gourmet Traveller and Delicious Australia are my favorites, but there are others I adore, too, and use very often. BBC Good Food always comes with delicious recipes from people like Mary Berry and James Martin, and the photos are beautiful (I highly recommend a visit to the magazine’s website).

BROCCOLI & SPINACH MEATBALL PIE!!!!

Step 1. Crust

2 cups "Cup 4 Cup" gluten free flour (or use all purpose flour if not gluten free)
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a springform pan and build up the sides, too. I had some left over scraps because you want to keep it on the thinner side.

Step 2. Broccoli/Spinach
2 heads broccoli
5 ounces baby spinach
olive oil
sea salt
Chop 2 heads of broccoli and sautee in a pan with some olive oil and salt. When almost tender add in 5 ounces spinach and cook just till beginning to wilt. Place veggies in a colander and let any liquid drain out. Set aside.

Step 3. Meatballs
3/4 lbs meatloaf mix (beef/pork/veal)
1 egg
1/2c-3/4c. bread crumbs (I used gluten free aleia's)
salt/pepper to taste

Heat Avocado oil in pan (or olive oil) and roll small mini meatballs. I made approx 15. Pan fry until golden and basically cooked through. (will continue to cook in oven)

Step 4-The filling
16 ounces mozzarella cheese, shredded
10 ounces ricotta cheese
6 eggs
Combine all of the above. Add sea salt or kosher salt to taste. Stir in the broccoli and spinach. Gently toss in the meatballs. Pour into the crust and bake at 375 for 45-55 minutes until golden and set. Let sit 30 mins before cutting. Serve wit marinara sauce, if desired.

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The Homestead Survival

CHERRY CHEESECAKE PIE SUPREME XO

I can't think of a better rainy day activity....My boys baked a long lost family recipe that was just found! The original recipe comes from their Grandma Sandi and it is her Famous Cherry Cheesecake Pie! I have a feeling their Grandma is smiling down on them, very proud! xo

1. Lay a Pillsbury crust in your pie pan. Pour in half a can (1 lb 5 oz) of cherry pie filling and bake at 425 for 15 minutes.

2. Electric Mix:
12 ounces softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. vanilla

3. Pour the cheesecake mix on top of the hot cherry filling and REDUCE OVEN TEMP TO 350! Bake for an additional 25 minutes until set.

4. Cool completely. Pour the rest of the cherries from the can in the center of the pie. Pipe 1 cup sour cream around the edges and chill completely before cutting! Or pipe whipped cream instead!

GRANDMA SANDI'S LONG LOST RECIPE HAS BEEN FOUND! CHERRY CHEESECAKE PIE IS IN THE WORKS!

I can't think of a better rainy day activity....My boys are baking a newly found recipe from their Grandma Sandi for her Famous Cherry Cheesecake Pie! Recipe coming to my blog soon!

S'MORES STUFFED HAND-HELD PIE!

A PILLSBURY S'MORES STUFFED HAND PIE? OMG! YES, YES, YES!

INGREDIENTS:
1 BOX PILLSBURY PIE CRSUST
MARSHMALLOW FLUFF
MINI MARSHMALLOWS
SNACK SIZE HERSHEY BARS
GRAHAM CRACKERS CUT INTO QUARTERS AND THEN SMALL PIECES
1 EGG BEATEN, TO BRUSH ON TOP BEFORE BAKING
CHOCOLATE CHIPS, MELTED FOR DRIZZLE

ROLL OUT ONE PIE CRUST FOR EACH HAND PIE.
USE A MOLD TO CUT THE 2 CIRCLES OR A COOKIE CUTTER. ON ONE HALF ADD HEAPING HUGE SCOOPS OF FLUFF AND A FEW MINI MARSHMALLOWS. TOP IT WITH 2 HERSHEY BARS CUT UP AND A FEW GRAHAM CRACKER PIECES. SEAL WITH THE OTHER PIE CRUST AND CRIMP SIDES WITH A FORK OR USING YOUR MOLD. BRUSH TOP WITH THE BEATEN EGG. BAKE ON PARCHMENT PAPER AT 425 FOR 11-15 MINUTES UNTIL GOLDEN. REMOVE FROM OVEN. ADD CHOCOLATE DRIZZLE AND EAT UP!!! CAREFUL: INSIDE WILL BE VERY HOT, OOEY AND GOOEY. IN OTHER WORDS, PERFECTION!

MINI NUTELLA HEART PIES

WHAT'S BETTER THAN A HAND HELD PIE? A HAND HELD PIE STUFFED WITH NUTELLA!!!!! ROLL OUT PILLSBURY DOUGH AND IF U DON'T HAVE A PIE MAKER, YOU CAN USE COOKIE CUTTERS!!!! PLACE A COUPLE OF TABLESPOONS OF NUTELLA ON THE CENTER OF ONE. BRUSH EDGES WITH A BEATEN EGG AND LAY THE OTHER HALF ON TOP. USE A FORK TO CRIMP EDGES. BRUSH TOP WITH THE BEATEN EGG AND SPRINKLE ON COARSE SUGAR. BAKE AT 400 FOR 10-15 MINS. REMOVE AND IMMEDIATELY ADD SPRINKLES. THE HEAT WILL MAKE THEM STICK.

Dulce de leche apple pies

When it comes to fruit desserts I need no convincing: I'll choose them over chocolate ones any day. Therefore, I got really curious when I saw the recipe for these pies: apple and dulce de leche together? Would that work? I don't think apple pies need any embellishment, but the idea of adding ddl intrigued me too much and I had to try it - what can I say? Delicious Australia was right again,

Little fig and blackberry pies + "Sid & Nancy"

One of my goals for last year was to use my cookbooks more often and I am very pleased with how it turned out – I did use them a lot and intend to keep doing that. For 2012 I have a new goal: to watch more movies, especially the ones I, for some reason, did not watch in the theater.
I started off with “Sid & Nancy” – because of my Oldman-being-nominated frenzy – and well, one could say I

Golden mixed greens pie

It might look like I live on sweets, but no – I eat savory food, too, and try to eat my greens as frequently as possible. :)
This tart is delicious and not difficult to make – you just need to plan accordingly so the dough has time to rise and the good thing is: you can make it in advance and reheat it before serving.

Golden mixed greens pie
slightly adapted from the absolutely gorgeous Home

Mini blueberry pies with a lattice top and finding solutions to small problems

My sister and I go to the movies on a pretty regular basis and she says that her favorite time of all was when we watched "The Wolfman": the clerk refused to sell her a ticket because she was not old enough to watch the movie (the same movie, on several other theaters, had been rated for people younger than her); it was a Tuesday right after lunchtime and there was no one in the theater; we

Strawberry Rhubarb Mini Pies

I'm back!

The littlest Humble was delivered--or extracted, depending on how you look at it since we had a c-section--last week. Both baby and myself are doing very well and I've been recovering at home.

Of course this means ample time at my laptop to blog, unfortunately I didn't count on the affect of sleepless nights coupled with hefty doses of prescription pain killers. When things are melting down the walls in your field of vision, you really start to second guess your ability to write anything. Yes, even at the semi-coherent level I tend to blather on this blog.

I'm far less drugged today so I'm going to give food blogging a shot. Our local farmers market has been flush with fresh rhubarb lately and apparently, even after all the lemon meringue madness, I'm not pie-d out.

So we've making pies! Again! Specifically, mini pies. Falling neatly into that smaller is always cuter approach to food.

Of course, if you're looking at the pies and thinking to yourself, nuh-uh way too fussy. No worries. No where will I demand you spend an hour forming mini pies in muffin cups. The strawberry rhubarb filling, spiked with orange zest and Grand Marnier is delicious even in the simpler, more rustic hand-pie form. So go ahead and shape/form them however you wish. Regardless of how they might look, they will taste great and be well worth making.

Lemon Meringue Pie

After a long month's baking, we're tackling one of my favorite pies today: Lemon Meringue.

I learned how to bake this pie from my mother, who baked it frequently for my father--an ardent fan of lemon meringue. So much so in fact, that he jokes about ranking prospective brides based on their ability to execute the pie well.

Unfortunately, my mother made something we Humbles call "Lemon Meringue Pool". Tasty but structurally… well, a disaster (sorry mom). When served, the filling would be slack and form a puddle on the plate. Hence the name. I'd post photos of lemon meringue pool, but to save mom face I'll post a quick doodle of a sad pie that appears to have wet himself.

You get the idea.

Spinach and three-cheese pie and conquering fears

I once watched an interview with Carrie Ann Moss, back when she was promoting "Red Planet", in which she said that wearing a space helmet for the film had been a very difficult thing since she was claustrophobic. She joked and said something like “one fear down, many more to go”.

Carrie Ann, my friend, I know the feeling: now that I’ve made a filo pie without tearing the bejeesus out of the

Chocolate lime pie + popsicles on the side

A couple of days after talking to you about intuition I had an insight while making this pie: since the tart pan I was using was a bit smaller than the one called for on the recipe, there was some filling left. I stared at the velvety cream and thought it would taste amazing as some sort of frozen dessert – I immediately poured the cream into my popsicle molds and ended up with totally

Summer nectarine and vanilla pie

Not sure why, but I’ve realized that as I get older very simple things make me really happy; do you feel the same way?

You wouldn’t believe how pleased I was by making a pie that looked like the ones I saw in cartoons when I was little – those pies put by the window to cool down. It really made me smile. :)

Summer nectarine and vanilla pie
adapted from Bon Appetit

Crust:
2 ½ cups (350g)

Cinnamon-chocolate fruit mince tarts

I’d been meaning to make mincemeat pies forever, because I think they look absolutely adorable! But I always gave up at the idea of using suet, or anything similar to it.

That is why this recipe is perfect: besides being suet-free, both the pastry and the filling are delicious, with a not-very-Christmas-but-yummy hint of chocolate.

Cinnamon-chocolate fruit mince tarts
slightly adapted from

Treacle Tart

Back in my kitchen today.

I was planning on cooking with my little Easy Bake Oven, only to discover it doesn't come with a light-bulb to cook with! So I dig around my home trying to find a incandescent light-bulb only to realize I've been thwarted by my own environmental consciousness.

Blasted compact florescent bulbs! Curse you for denying me mini Funfetti cakes coated in frosting made from powder!

So I swallowed my disappointment and decided I would cook in my real oven.

Today we're making a treacle tart, a classic English treat. A dessert I have never actually tasted.

Now usually, when I cook on the blog I have some familiarity with what I'm making. That way I have some idea of how it should turn out. However with this dessert, I'm embarrassed to admit that my only familiarity with it is through Harry Potter (not exactly a prime culinary reference) and a chance encounter with the cooler case at Waitrose. So I hit up my blogger friend and Englishman, Mr. P for help. He advised me that if I wanted to be traditional, I should avoid recipes where the filling has been softened with cream or eggs, and so I have.

If you're comfortable with making pie crusts, you'll find this tart very simple and easy to make. The tart is filled with a mixture of breadcrumbs, treacle and a bit of lemon and/or ginger. The filling is... different. Firm and sweet, with the flavors of slightly caramelized sugar and brightened with the lemon and ginger.

Served warm or cold, it is best with a creamy accompaniment. Serve it up with a scoop of vanilla ice cream, clotted cream or my favorite, gobs of lightly sweetened whipped cream.

Treacle Tart
yields one 9" tart, serves 6-8

Crust:
150g all purpose flour
113g cold unsalted butter, cubed
pinch salt
5-6 tablespoons ice cold water

Filling:
235g golden syrup*
215g fresh white breadcrumbs*
zest of a large lemon
2 tablespoons lemon juice
1 tsp ground ginger

Egg Wash:
1 large egg
1 teaspoon of water

*Note on the ingredients: Fresh breadcrumbs are not the same as those dry powdery breadcrumbs in a can. To make fresh breadcrumbs, use any slightly stale white bread you can find. Remove the crusts, toss into a food processor and pulse until light and fluffy. If your bread is too fresh, it may not work well in your machine, becoming dense and gummy. To turn fresh bread into crumbs, place the bread in a warm oven until slightly crusty, before processing.

If you lack a food processor, grate chunks of slightly stale bread with a box grater.

Golden Syrup is widely available, however in many parts of the United States it can be difficult to find. Many large grocery chains do carry small tins of Lyle's Golden Syrup either with the pancake syrups or on the baking aisle. You can also order it online from Amazon's Grocery & Gourmet Food.

In the bowl of your food processor, combine the flour, cubed butter and salt. Pulse until the bits of butter are a tad smaller than peas. Pulse in the water, adding a little at a time. Use just enough water to bind the dough.

Gather up the crumbs and form a ball, then wrap in plastic. Allow the dough to rest in the refrigerator for 15 minutes.

Meanwhile, pre-heat your oven to 375°F. Add the golden syrup to a medium sauce pan and place over medium-low heat. Swirl the syrup until it is warm and fluid. Add the remaining ingredients and mix to combine. Set aside and work on the crust.

Roll out 2/3rds of the dough and drape it over your tart pan. Roll out the remaining third of the dough into a rectangular sheet and then cut ribbons from it with either a knife or a fluted ravioli cutter.

Fill the tart with the breadcrumbs mixture and smooth.

Drape the strips over the tart to form a lattice (for a handy how-to click here)

Go around the edge of the pan pressing against the edge to trim off the extra crust and seal together the crust and lattice.

Lightly beat the egg and one teaspoon of water. Brush the pastry with the egg wash and then bake for 25-30 minutes until the pastry is golden brown.

Now, I'm not sure how this tart holds up against other treacle tarts (though there really isn't much variation between recipes), tarts made by folks who know what they're doing. So I can't say if this tart is representational, but I'm really not head over heels in love with it. It is certainly edible, but it is a little on the dull side. The Little Humble doesn't seem to agree with me and is gobbling down hunks of it as I type, but I keep trying to think of things I could do to liven up the flavor and the texture.

Now I'm off to find a light bulb!