Tag Archives: Pie

Vegetarian filling for Tourtière, for Ness

I’m making regular Tourtière with traditional pork,  and this is my attempt at making a vegetarian-friendly version.

  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, grated
  • 8 oz mushrooms, chopped small
  • 2 cloves garlic, chopped finely
  • 1 tsp vegetable broth paste
  • 1/2 tsp celery salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp sage
  • 1/4 tsp ground cloves
  • 1 tin lentils, rinsed and drained
  • 1/2 tsp salt (more, to taste)

PLUS

  • (you will need mashed potatoes: about 3 medium-sized potatoes, as per the regular tourtière recipe)
  1. Heat the oil in a large frying pan, over medium heat.  Add the onion, Carrots, mushrooms, garlic and seasonings; sauté for 6-8 minutes until softened and slightly caramelized.
  2. Add the lentils and stir well. Taste for seasonings.
  3. Continue on as for Tourtière

 

 

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Filed under comfort food, dinner, food, Main Course, Vegetarian (lacto/ovo), whole food

Moroccan-style Vegetable Pie with Chickpea Crust

This recipe is from CBC’s “Best Recipes Ever

 

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 sweet yellow pepper or red pepper, diced
  • 1 zucchini, diced
  • 3 cups small cauliflower florets
  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1 cup (250 mL) tomato pasta sauce
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 tbsp fresh coriander or parsley, chopped
  • 2 tbsp almond butter or peanut butter

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust*:

  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1/3 cup cold butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-1/2 cups all-purpose flour
  • 1 tbsp milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.*

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting.

*Note:  I had to add about 2T more butter, and 3T more cold water to make the dough hold together enough to knead it.

Servings: 6

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Filed under dinner, food, Main Course, Vegetables, Vegetarian (lacto/ovo), whole food

Bonnie and Grandma Ruth’s Pork Pie

I grew up eating Bonnie’s pork pie; my mom also makes this recipe, and now we have started!  This recipe makes one absolutely gigantic meat pie, or two normal-sized pies.  If you want two pies, just make sure you have enough pie dough to line two pie plates.

Pork Pie

While I'm not the Queen of Piecrusts, this is what a single pie -- less about 1/3 cup filling -- looks like.


  • Pie crust for 10” covered pie (roll out 2 rounds)
  • 3 lbs lean ground pork
  • 2 small onions, minced
  • ¾ cup boiling water
  • 2 cloves garlic, minced
  • 2 ½ tsp salt
  • ½ tsp celery salt
  • ½ tsp freshly ground black pepper
  • ½ tsp sage
  • 2 pinches ground cloves
  • 4 to 5 medium potatoes, peeled and chopped roughly
  1. Cook pork over low heat with a little water, and drain off excess fat with a spoon.
  2. Add all the rest of the ingredients, stirring constantly until the meat loses its pink colour, and liquid has reduced by half.
  3. Cover and cook 45 minutes longer.
  4. Meanwhile, boil potatoes until tender, drain, and then mash them.
  5. Mix the potatoes into the cooked meat mixture, and cool.
  6. Preheat oven to 450F
  7. Lay one of the piecrust rounds into a 10” pie plate.
  8. Fill the pie so that the mixture forms a high mound.
  9. Cover with remaining  pie dough round, seal, and cut some venting holes.
  10. Bake at 450F for 10 minutes.
  11. Reduce heat to 350F, and continue baking for 30 to 40 minutes, or until crust is golden and baked through.

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Quiche for a Home Made Pie Crust

  • 1 9” pie shell, partially baked (see below)
  • 5 large eggs
  • ½ cup skim milk
  • 1 ½ cups whipping cream
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • small log of creamy herbed goat cheese
  • a few slices of bacon, cooked and crumbled
  • 6 green onions, sliced small

CRUST:

Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.

  1. The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
  2. Adjust an oven rack to the lower-middle position and heat the oven to 375F.  Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
  3. Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes.  Transfer the crust to a wire rack and remove the weights and foil.

QUICHE:

  1. Whisk together the eggs, milk, cream, pepper and salt.
  2. Move the oven rack to the middle position, and reduce the oven temperature to 350F.
  3. Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
  4. Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
  5. Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
  6. Cool to desired temperature on a wire rack.

Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid.  Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc

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Pie Crust

From America’s Test Kitchen:

“Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).”  Your vodka needs to be refrigerated for this recipe, and you’ll need a food processor.

For one 9-inch Double-Crust Pie

  • 2½ cups unbleached all-purpose flour (divided into 1½ cups and 1 cup)
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons cold unsalted butter, cut into ¼-inch slices
  • ½ cup chilled solid vegetable shortening , cut into 4 pieces
  • ¼ cup vodka , cold
  • ¼cup cold water

1. In food processor, spin 1 ½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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Grandma Ruth’s Pecan Pie (from Great Aunt Shirley)

We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid).  The following is Grandma’s pastry and filling recipe, verbatim.  One just needs one 9″ pie crust, unbaked, for this pie.

Pastry

  • 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
  • l  lb. Shortening (Crisco)
  • 1 tsp. Salt
  • TBSP brown sugar
  • 1 egg (beaten)
  • add enough warm water to make ¾ cup
  • 1 TBSP vinegar

Add salt and b. sugar to flour.  Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl.  Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.

Pie Filling

  • 1 cup corn syrup
  • ½ cup sugar
  • ¼ cup butter
  • ¼ tsp  salt
  • 1 egg (beaten), in a medium sized bowl
  • 1 tsp vanilla
  • LOTS     pecan halves
  1. Bring sugar, salt, butter to a boil and remove from heat
  2. Whisking constantly, pour over beaten eggs
  3. Cool slightly and add vanilla
  4. Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
  5. Pour filling over the pecans.
  6. Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes.  The pecans will rise to the top.

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Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie

Pre-bake a 9″ pie shell until golden, and cool it.

Preheat oven to 400F, and read ALL of these directions before proceeding. You will need 3 eggs, carefully separated into yolks and whites; it is of extreme importance that no trace of yolk gets into the whites, or the whites will not stiffen up properly.

In a saucepan, combine:

  • ½ cup cornstarch
  • 1 cup granulated sugar
  • ¼ teaspoon salt

Gradually whisk in:

  • 3 cups water

Put saucepan on stovetop, and cook over medium heat, stirring constantly, until thickened.  Cover and cook for 2 minutes longer, stirring occasionally.

Whisk a small amount of the hot mixture into:

  • 3 slightly beaten egg yolks

Whisk in a little more of the hot mixture, then, blend the yolk mixture into the remaining hot mixture in the saucepan*.  Continue to cook for one minute longer, stirring constantly.

Remove from heat and blend in:

  • 1 tablespoon of butter
  • ¼ teaspoon vanilla extract
  • 1 tablespoon finely grated lemon rind (from two lemons)
  • ½ cup freshly squeezed lemon juice (from two lemons)

Cool to lukewarm and turn into prepared pie shell.

Meringue

Into the bowl of an electric mixer fitted with the whisk attachment, place:

  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • (I have read recently that 1 + 1/2 teaspoons of cornstarch will prevent the meringue from “weeping”)

Whip on high speed until frothy.  With the mixer still running, slowly add:

  • 1/3 cup granulated sugar

Beat until the meringue is thick and shiny, approximately two minutes.  (Whisk in corn starch, if using)

Immediately spread onto the pie, making sure to touch it to the edges (it will shrink back if you don’t).  Put the pie into the 400F oven for about 5 minutes, or until the meringue is golden.  Let the pie cool to room temperature before cutting.

*Note: You can add 2 teaspoons of the lemon zest when you add the egg yolks, reserving 1 teaspoon.  After removing the mixture from the heat, pass it through a sieve, then stir in the remaining 1 teaspoon of zest and the remaining ingredients.  This will result in a “smoother” filling.

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Filed under "Sweets"/Cakes/Etc, Vegetarian (lacto/ovo)

Quiche: Using a Frozen Pie Shell

I have an irrational fear of making pie crust, in spite of many lessons from my mother (pie crust maker Extraordinaire) and from my dear patient friend Leslie.  We have been using the America’s Test Kitchen recipe for pastry, and it really is easier to make, and tastes delicious!

  • 1 (8” or 9”) premade pie shell in foil pan (or from scratch)
  • 4 large eggs
  • 1/2 cup heavy cream  OR milk
  • Salt and pepper, to taste
  • Herbs of choice, if desired
  • 1 cup or so of grated cheese of any kind (or cr blue some soft goat cheese — our favourite)
  • Filling ingredients of choice, totalling approximately 1 cup: sautéed onions, sautéed mushrooms, sautéed leeks, sautéed zucchini, chopped scallions, sautéed or steamed broccoli, sautéed bacon, finely chopped ham, tinned or marinated artichoke hearts, steamed asparagus, chopped baby spinach; use your imagination and personal preferences.

Preheat oven to 400F, and remove pie shell from freezer to thaw in its foil pan for approximately 15 minutes.  Prick the shell generously, line it with foil or parchment paper, and put in some pie weights or dried beans.  Bake for about 11 minutes.

Place warm pie crust — in its foil pan — on top of a cookie sheet.  Cover the bottom of the pie shell with your chosen ingredients.  Top with cheese.  Set aside.  Reduce oven heat to 350F.

Crack eggs into a medium sized bowl and lightly whisk.  Add cream, salt, and a few grinds of pepper.  If you like, add some thyme, tarragon, basil, or oregano – or any other herb you like — if they go well with your ingredients.  Whisk very well.  Pour gently into the pie shell.

Place quiche, on cookie sheet, into the preheated 350F oven for 35 – 40 minutes or until egg mixture has set.  It should be slightly browned, and a knife inserted into the egg mixture, about 1″ from the edge should come out clean.

Of  course, this filling tastes even better when baked inside a home made pie crust 🙂

* Our most recent favourite is to use approximately 3/4 of a small log of herbed soft goat cheese, layered with 10 or so steamed asparagus spears and half a dozen or so crisply fried bacon rashers (or shaved ham).  We leave out the bacon if we want a vegetarian version, and it is just as delicious.  Butter-sauteed mushrooms & zucchini are also excellent with the goat cheese.

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Mud Pie (Niall’s birthday cake)

for Akilah 🙂

INGREDIENTS

Crust

  • ½ cup butter
  • 2 cups chocolate wafer crumbs (other cookie crumbs will work, too, or one could use a pre-made chocolate cookie crust)

Filling

  • Good quality ice cream of your favourite flavour (vanilla is very good for this)

Topping

  • 1/3 cup cocoa powder, not sweetened
  • 3 Tablespoons butter
  • 2/3 cup white sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla

Garnish

  • 1 cup Slivered almonds, toasted (more if you really like them)

For Serving

  • Whipped cream
  • Shaved chocolate curls

DIRECTIONS:

Crust:

Melt butter in a medium saucepan.  Stir in crumbs.  Press into bottom and sides of a 9” pie plate.  Bake in 350F oven for 10 minutes.  COOL.

Filling:

When crust is completely cool, spoon softened ice cream into the shell, spreading carefully and leaving about ¼” space at the top for the topping sauce and the nuts.  Place in freezer until firm.

Topping:

When the ice cream filling is firm, make topping.  Put all five ingredients into saucepan.  Heat and stir over medium heat until boiling.  Remove from heat.  Cool for about 10 minutes, then smooth carefully over ice cream filling.  Sprinkle with toasted almonds, and very gently press them down.  Return to freezer until very firm; the topping will remain slightly gooey.  This can take several hours, or even over night, depending on your freezer!

Serving:

To serve, either top entire Mud Pie with whipped cream and sprinkle with shaved chocolate, or serve each individual piece with a dollop of whipped cream and a garnish of shaved chocolate  (use a potato peeler to shave the chocolate from a square or bar of chocolate).   The Mud Pie can be cut up into individual slices and then popped back into the freezer to take out and enjoy whenever one feels like having a treat!

* For a deeper pie, just use a spring form pan and use more ice cream

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Green Lentil Kulebyaka

This is a bit of a fiddle to make, but it is very delicious…leftovers disappear way too quickly!

  • 1 cup green lentils, soaked for an hour
  • 2 bay leaves
  • 2 onions, halved lengthwise, then sliced (keep each separate)
  • 5 cups chicken stock, divided in half (use vegetable stock or vegetarian “chicken” stock cubes for vegetarian version of this dish)
  • ¾ cup butter, divided, as per directions
  • 1 ¼ cups basmati rice
  • salt and freshly ground black pepper
  • 2 tsp dried dill, or 2 Tbsp fresh, chopped
  • 2 Tbsp fresh parsley, chopped
  • 1 egg, beaten
  • 8 ounces mushrooms, chopped
  • 10 sheets filo pastry, thawed

Drain the lentils, then simmer with the bay leaves, one onion, and 2 ½ cups of the chicken stock, for 25 minutes, or until the lentils are cooked and thick. Cool and set aside.

Gently fry the remaining onion in another saucepan with 2 Tbsp of the butter for 5 minutes.  Stir in the rice and toast for a minute.  Add the remaining 2 ½  cups of chicken stock.  Grind in some pepper, bring to a boil, then cover, reduce heat and cook gently for about 12 minutes.  Turn off heat, and remove saucepan from burner.  Leave rice  to stand, uncovered for 5 minutes, then stir in the herbs.

Fry the mushrooms in 3 Tbsp of the butter for 5 minutes until they are just soft.  Stir into the rice and herbs. When mixture is cool, thoroughly mix in the raw egg.

Melt the remaining butter.

Brush the inside of a large, shallow ovenproof dish or deep-dish pie plate with the melted butter.  Lay the sheets of filo over it, one at a time, overlapping, covering the base and making sure most of the pastry overhangs the sides; brush the sheets with butter when they overlap each other, and as they are laid on top of each other.   Ensure that there is a lot of pastry to fold over the mounded filling – you can use more than 10 sheets if necessary!

Into the pastry-lined dish spread a layer of rice mixture.  Follow with a layer of lentils, then a layer of rice, etc.  The number of layers will depend on your dish size.  Grind some pepper (and salt, if required) over each layer as you go.

Bring up the sheets of pastry over the filling into the centre, so it looks like a Hershey’s Kiss!  Give it a little squeeze, and shape it into attractive folds.  Brush all over with the rest of the butter and set aside in the fridge to chill and firm up.

Preheat the oven to 375F.  When ready, bake the kulbebyaka for about 45 minutes until golden and crisp.  Allow to stand for 10 minutes before cutting and serving.

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Filed under food, Grains, Main Course, Protein, Vegetarian (lacto/ovo)

Roberta’s Shortbready Pie Crust

I’m an admitted pastry-phobe, even after a very patient friend gave myself and another pastryphobic friend lessons!  That’s why I really like my friend Roberta’s pat-in-pan sweet, cookieish recipe for fruit pies.  I make a sour cherry filling for this from my friend Tovah’s recipe collection.

Pie Crust:

  • 2″ butter (about 1/2 cup to 3/4 cup)
  • 1/4 cup + 1 Tablespoon granulated white sugar
  • 1+1/2 cups all purpose flour
  • 2 teaspoons vanilla

Preheat oven to 350F.

Just mix all of the ingredients together with a fork or a spoon, or even your fingers.  It will be kind of powdery and crumbly.  Reserve about 1/3 of a cup of the crumbs for sprinking on top of the pie.  Press the remaining crumbs into the bottom and sides of a 8″ or 9″ tarte pan (I use one that has a removeable fluted side).  Bake for 10 minutes until very set, but not browned.  Note: if the shell is not going to go back into the oven, bake it until it is golden.

My Sour Cherry Filling, based on Tovah’s recipe:

  • 2 cups sour cherries, pitted and drained
  • 2 Tablespoons cornstarch
  • 1/4 to 1/2 cup sugar (depends on taste)

Mix all ingredients together in saucepan; cook over medium heat until mixture thickens and goes clear (transparent).

Spoon filling into crust.  Sprinkle reserved crumbs over top of filling.  Pop back into 350F oven, and bake for 10 minutes, until crumbs and edges of crust are golden. Let cool completely before cutting.

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Shortbready Pie Crust

  • 2” slice of butter (off of a 1 lb), softened
  • ¼ cup + 1 Tbsp white sugar
  • 1 ½ cups flour
  • 2 tsp vanilla

Mix butter, sugar, vanilla together. Add and mix in flour. Press into pie/flan pan. Bake at 350F for 20 minutes, then fill with filling that is to be put back in oven to be cooked. If using a not-to-be-baked filling, bake at 450F for 10 minutes.

Sour Cherry Filling for Above

Mix together:

  • 2 cups sour cherries
  • 2 Tbsp cornstarch
  • ¼ to ½ cup sugar

Heat in saucepan until slightly thickened and “clear”. Fill pie crust and bake for about twenty minutes or so. Serve at room temperature.

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