Delicat.ca » Pies

Pumpkin Pie

amy — Sun, 12 Oct 2008 00:01:11 +0000

When I’m not the primary chef for Thanksgiving dinner I’m often asked to bring a pumpkin pie. I first made this four or five years ago, making small adaptions each year. I make this from a real pumpkin, just because I can.

2 cups real pumpkin (or substitute a can of pure pumpkin)
3/4 sugar
2 large eggs
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1 can (12 oz) evaporated milk
1 uncooked pie shell (try my pie dough recipe)

In a large bowl mix the pumpkin, sugar, eggs, and spices. Beat on high with electric beaters until smooth. Slowly add the evaporated milk with the beaters on low.

Pour the mixture into the pie shell. Bake the pie at 425 degrees for fifteen minutes. Lower the heat to 350 and continue cooking for another 45 minutes. The pie should be firm, and a knife inserted in the center should come out clean.

Cool the pie for two hours before serving. Top with whipped cream.

Pie Dough

amy — Sat, 11 Oct 2008 23:22:59 +0000

I’m sloppy in the kitchen, especially with flour. It ends up all over me, the floor, the dog. You get the idea. I love this pie dough recipe because it makes enough for six pies and freezes like a dream.

1 lb shortening, kept at room temperature
5 cups flour
1 tsp baking powder
1 tsp salt
1 egg
cold water
1 tsp vinegar

Sift together the flour, baking powder, and salt. Cut the shortening into the dry ingredients with a pastry cutter or two knives until the mixture is a fine meal. Whisk an egg in a clear. Fill the rest of the cup to 3/4 mark with cold water. Add the vinegar to the cup. Whisk again.

Slowly add the wet ingredients to the dry. Mix with a fork or your hands just until it all sticks together. Divide the dough into six balls.

Each ball is enough for one single-crust pie. Any dough you don’t want to use right away can be wrapped tightly with plastic wrap and stored in the freezer. Frozen dough can be thawed overnight in the refrigerator.

Spinach Tart

amy — Sat, 11 Feb 2006 19:20:44 +0000

2 10 oz packages frozen chopped spinach
3/4 cup sour cream
2 Tbsp butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
pastry for a 9-inch two-crust pie
1-2 Tbsp granulated sugar

Cook the spinach according to package directions. Placed cooked spinach in a colander and allow to drain and cool. When cool, take handfulls of spinach and gently squeeze to remove remaining water. Place in a large bowl, and blend in the next 5 ingredients. Roll out half the pastry and line a 9-inch pie pan. Spread the spinach mixture evenly in the unbaked pie shell. Roll out the remaining pastry to make the top crust. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. Sprinkle granulated sugar evenly over the top. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.

Mixed Vegetable Quiche

amy — Wed, 31 Dec 1969 19:00:00 +0000

Yield: 6 Servings

1 Deep dish pie shell
2 Eggs
8 oz Evaporated milk
1 T Flour
1/4 t Nutmeg
1/4 t Seasoning
3 1/2 c Cheese, grated
2 c Fresh vegetables, chopped
Fresh parsley
Salt, pepper, garlic powder

Bake the pie shell at 425 degrees for five minutes. Set aside.
Mix eggs, milk, flour, seasoning and nutmeg with mixer. Cover vegetables
with water and microwave on high for five minutes. Drain and place on
paper towel.
Place 1 1/2 cups of cheese in pie shell, cover with vegetables, add
remaining cheese on top. Make a hole in the center of the cheese and add
egg batter slowly. Sprinkle with parsley. Bake at 325 degrees for 40
minutes. Let settle before cutting.