The holidays are over....sigh. But luckily I still have a little leftover pie in the fridge. I wish it wouldn't go away. I keep taking only one bite periodically throughout the day, hoping it'll last a little longer. I'm usually on dessert duty for Thanksgiving and Christmas and the last couple of years I've changed up my pumpkin pie recipe a bit. It's not THAT original...I use the old trusted recipe off the One Pie can - but with a few substitutions that I think make all the difference: sweet potatoes instead of the canned stuff and gingersnap cookie crust instead of the standard.
Pie
1 3/4 cups roasted sweet potato (about 2 big ones)
1 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmet
1/2 tsp salt
1/2 tbsp melted butter
1 12oz can evaporated milk
1 cup sugar
1/8 cup molasses
2 eggs, beaten
Gingersnap Crust
1 1/4 cup ground gingersnap cookies
1 tbsp brown sugar
1 tsp ground ginger
4 tbsp butter, melted
1. Preheat oven to 350.
2. Pulse the crust ingredients in a food processor until well combined. Pour into a pie dish and press down so that crust is firm, covers the bottom and the sides of the dish. Bake for 15 minutes and let cool.
3. In a mixer or large bowl, whisk sweet potato, eggs, butter, molasses, and milk. In a separate bowl, combine sugar, cornstarch, salt, cinnamon, ginger, and nutmeg. Add to sweet potato mixture and whisk until combined.
4. Once crust has cooled, pour in the pie mixture and bake for about 50 minutes or until the pie is set.
Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts
Sunday, December 28, 2014
Sunday, March 3, 2013
Butternut Squash and Mushroom Tart with Gruyere
I know, lots of butternut squash stuff lately. But if you buy it, better have a couple of uses on hand because there's always a lot of it!
So I find meat pretty necessary in every meal...have you noticed? I'm not usually drawn to vegetarian delights, although I do love vegetable. I just find myself saying, this would have been better with chicken, or beef, or lamb, or BACON. But I was very pleasantly surprised by this butternut pie from Cooking Light. The great thing about it too, is that you can eat it as your entree or as a side with grilled or broiled meat. This is packed with flavor! Also - the crust is a super easy olive oil-based pie crust that I was pretty amazed with. You could also use store-bought pie crust (god forbid) or homemade pie crust.
Crust
1 cup plus 2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp baking powder
1/4 cup olive oil
3 tbsp ice water
Filling
3 cups cubed butternut squash
2 tbsp olive oil
3/4 cup chopped onion
1 cup shredded Gruyere
2 eggs
1/2 tsp black pepper
1 1/2 oz chopped pancetta (could sub bacon here)
5 oz slice shitake mushrooms (shitakes are key! Don't sub)
1/4 cup white wine
1. Preheat oven to 450.
2. For crust, combine flour, salt, pepper, and baking powder in a food processor. Pulse a couple of time or until combined. Combine oil and water and slowly pour through food chute and pulse until dough is crumbly.
3. Coat a 9-inch pie plate with cooking spray and press dough into the dish and up the sides. Place in the oven and bake for 10 minutes.
4. For filling, place squash in food processor (no need to clean from dough) and pulse for 1 minute or until finely chopped.
5. Heat a large pan to medium high. Sautee the onion for a minute and then add the squash. Saute for 10 minutes or so, stirring occasionally.
6. While squash cooks, combine half the cheese, eggs, salt and pepper in a large bowl. Stir in the squash and onion mixture.
7. Remove crust from oven, spoon squash mixture over crust and spread evenly. Return to oven and bake for 10 mins.
8. While tart bakes, bring the pan back to medium high. Add a little olive oil and the pancetta and cook for a couple of mins until it starts to brown. Add the mushrooms and cook until browned. Season with salt and pepper. Add wine and cook for another minute or until it almost evaporates.
9. Remove tart from oven. Sprinkle the mushroom mixture over the top and sprinkle with remaining cheese. Return tart to oven and bake for another 5 minutes or until cheese melts.
So I find meat pretty necessary in every meal...have you noticed? I'm not usually drawn to vegetarian delights, although I do love vegetable. I just find myself saying, this would have been better with chicken, or beef, or lamb, or BACON. But I was very pleasantly surprised by this butternut pie from Cooking Light. The great thing about it too, is that you can eat it as your entree or as a side with grilled or broiled meat. This is packed with flavor! Also - the crust is a super easy olive oil-based pie crust that I was pretty amazed with. You could also use store-bought pie crust (god forbid) or homemade pie crust.
Crust
1 cup plus 2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp baking powder
1/4 cup olive oil
3 tbsp ice water
Filling
3 cups cubed butternut squash
2 tbsp olive oil
3/4 cup chopped onion
1 cup shredded Gruyere
2 eggs
1/2 tsp black pepper
1 1/2 oz chopped pancetta (could sub bacon here)
5 oz slice shitake mushrooms (shitakes are key! Don't sub)
1/4 cup white wine
1. Preheat oven to 450.
2. For crust, combine flour, salt, pepper, and baking powder in a food processor. Pulse a couple of time or until combined. Combine oil and water and slowly pour through food chute and pulse until dough is crumbly.
3. Coat a 9-inch pie plate with cooking spray and press dough into the dish and up the sides. Place in the oven and bake for 10 minutes.
4. For filling, place squash in food processor (no need to clean from dough) and pulse for 1 minute or until finely chopped.
5. Heat a large pan to medium high. Sautee the onion for a minute and then add the squash. Saute for 10 minutes or so, stirring occasionally.
6. While squash cooks, combine half the cheese, eggs, salt and pepper in a large bowl. Stir in the squash and onion mixture.
7. Remove crust from oven, spoon squash mixture over crust and spread evenly. Return to oven and bake for 10 mins.
8. While tart bakes, bring the pan back to medium high. Add a little olive oil and the pancetta and cook for a couple of mins until it starts to brown. Add the mushrooms and cook until browned. Season with salt and pepper. Add wine and cook for another minute or until it almost evaporates.
9. Remove tart from oven. Sprinkle the mushroom mixture over the top and sprinkle with remaining cheese. Return tart to oven and bake for another 5 minutes or until cheese melts.
Sunday, December 21, 2008
Fool Proof Pie Crust
My mom and I felt a little bad about tossing Grandma's crust recipe and switching to this one but it's a keeper. An old World Education colleague, Kim, brought in an apple pie to work one day. It was the best crust I've ever had. I was surprised by the vinegar but it's the key to this perfect crust. Even better, no butter! This usually yields about 1 1/2 apple pie's worth so I keep the extras in a ball in the freezer - perfect for pumpkin pie, chicken pot pie or for a crusty top to beef stew.
4 cups flour
1 tbsp sugar
1 tsp salt
1 3/4 cups vegetable shortening/Crisco
1 tbsp vinegar
1/2 cup water
1 egg
1. Blend flour, sugar and salt.
2. Cut in shortening.
3. Measure 1/2 cup ice water, beat in egg, and add vinegar.
4. Add the water mixture a little bit at a time, use a potatoe masher to cut in.
5. Mix until all flour incorporated. Put in fridge until ready to use.
4 cups flour
1 tbsp sugar
1 tsp salt
1 3/4 cups vegetable shortening/Crisco
1 tbsp vinegar
1/2 cup water
1 egg
1. Blend flour, sugar and salt.
2. Cut in shortening.
3. Measure 1/2 cup ice water, beat in egg, and add vinegar.
4. Add the water mixture a little bit at a time, use a potatoe masher to cut in.
5. Mix until all flour incorporated. Put in fridge until ready to use.
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