Posts Tagged ‘pie’

Pie crust and pastry dough is not a forté of mine, at least not yet.  I take the help of pre-made pastry dough when I can.  The trouble is, there’s always two rounds per box and pumpkin pie only requires one.  What to do with the second crust?  Make a handsome pot pie, that’s what!

Here’s what I did.

Cut up one washed bunch of asparagus and put them in a casserole dish with diced ham.  Then I made a roux.  Added thyme, salt, pepper, and cayenne pepper to the roux.  Poured in some milk and stirred until the sauce thickened up.  Pour this over the asparagus and ham.

Top the casserole with shredded aged cheddar (this was a Kerigold White Aged Cheddar), the stronger the cheese the less you need to use.  I could have used half and achieved a better balance, this stuff is pungent!  Top the cheese with the pastry dough.

Go ahead and make it presentable.  I even made leaves out of the trimmings, how cute, eh?  Egg wash the crust.  Bake at 350ºF for 45 minutes or until the crust is evenly brown and crispy.

I made the mistake of adding another splash of milk before putting on the crust.  Should not have done that because the sauce broke and there was all this liquid in the bottom (probably from the asparagus).  At least Hubby ate it, he actually finished the whole pot pie the next day.  That’s what makes me happy, a full Hubby and room in the fridge to store my next disaster!  So lesson learned: make a very thick sauce and use less asparagus.  Maybe mushrooms would work instead.


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Hubby declared this as the best snack type food I’ve ever made.  He doesn’t usually eat sweets or deserts (except for the stash of super dark chocolate for their “antioxidants”) but this captured those taste buds by surprise.

I was watching Dessert First on Food Network where the host, Chef Anne, was making tiny cherry pies and petit fours.  While I’m allergic to almonds and can’t make the petit fours, I can certainly eat cherries!  I had a package of frozen pie dough on hand and I must have had ESP at the grocery store when I bought cherry pie filling on a whim.

Baking when it’s 100 degrees outside is not exactly fun, but I’m willing to sacrifice one day of kitchen inferno for the cause (and to eat the food!).

To make this recipe from scratch click here, otherwise I simply took ready-made ingredients and followed the same instructions.  If you are very particular about presentation, make little round shields out of foil for each mini pie.  I used a sheet of foil which caused the filling to spill out of the vent holes, in most cases ripping the roof off the pies.  In hindsight, strategically placed holes would probably have prevented the mini pies from turning into mini volcanoes.

A dollop of plain Greek yogurt and fresh mint adorn my mini cherry pie.

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Turkey Pot Pie

Being the thrifty mom I am, I bought pie crusts when they went on sale post-holiday.  Now what can I do with these?  Seeing as my ingenious plan for pie fell flat because I didn’t buy any filling and had nothing on hand to make some from scratch, savory was the way to go.

Often Sheppard’s Pie is what comes to mind when there are lingering veggies as we dwindle our cupboards following the gluttony of December.  Since the pie crusts needed to be used, they would simply replace the mashed spuds atop the meat-veggie-gravy filling.

If you have purchased pie crusts, you will know they come in pairs.  Now what is the second one going to be?  Remember how I thought a fruit pie was out of the question?  Think outside of the pastry box!  I made a flat apple pie.

Roll out the crust and slather with butter, cinnamon and brown sugar.  Fold the crust in half and poke some vent holes with a fork or tip of your knife.  Brush the top with egg wash and bake at 350ºF (175ºC) for 10 minutes, just until lightly golden.  Thinly slice apple and arrange in a pretty fashion on the crust.  Dust with cinnamon and sugar or honey and return to the oven until the apple is soft.  You can then kick back with a slice a la mode.

Oh wait, the turkey pot pie!  Right.

Fill a casserole, I’ve used an oval shaped one, with browned lean ground turkey (leave the turkey out to make it vegetarian!), peas, corn, onion, carrot, celery spinach (for Hubby) and a can of mushroom soup.  Season to taste with salt and pepper.  Top with a prepared pie crust, brushed with egg wash (or milk).  Bake at 350ºF (175ºC) for about 15 – 20 minutes, or until the crust is done.  Don’t forget to poke a few vents for the steam to escape!

Doesn’t that look like a winter supper?


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