Tag Archives: pie

Mini “Magic” Coconut Pie Plus a Chocolate Variation

NOTE: I corrected the amount of flour listed in the recipe below as I realized I had written it incorrectly as the full (rather than the halved) recipe amount.

I had plans for a coconut dessert this weekend, as well as the chili etc., but it didn’t happen. I still had a coconut craving when I got home from work today, though, so I made a “Magic” coconut pie.

What does the term refer to, you may ask? Well, it’s one of those dishes in which all the ingredients are whisked together and then, during baking, they separate into a crust, filling and some sort of top. And because I didn’t want to be eating it daily – and doesn’t that sound familiar – I decided to scale down the recipe, which supposedly serves six, to half that. I had to do a couple of adjustments since my shredded coconut was unsweetened, and I used melted margarine instead of butter. I’m posting the revised recipe below.

Mini ‘Magic’ Coconut Pie – serves 3 (2 is more realistic)

2 tbsp  flour
1/4 cup sugar
1/8 tsp  baking powder
1/4 cup  sweetened shredded coconut*
6 tbsp (1/4 cup and 2 tbsp) milk
2 tbsp melted butter**
pinch of salt**
1 egg
1 tsp  vanilla extract

* Replaced the sweetened shredded coconut with unsweetened coconut and an additional tbsp of sugar
** Replaced the melted butter and salt with just melted margarine

Preheat the oven to 350 degrees Fahrenheit.

In a medium sized bowl, mix all the ingredients together with a whisk or hand blender. Pour into a buttered and floured 5 1/4-inch wide pie dish. Place on a baking sheet in case of spills.

Bake in a 350 deg F oven for 35 min or until golden brown and set. (You may want to test with a toothpick to make sure it comes out clean.)

Let cool, slice and serve with a scoop of sweetened whipped cream or a small scoop of ice cream or gelato.

Chocolate Variation: Substitute 1 tbsp of cocoa powder for 1 tbsp of the flour in the recipe above.

NOTE: Visual progress of the pie

After 20 minutes, the pie showed little change.
After 25 minutes, it’s puffed up to almost double in size, there’s cracking on the surface, which is pale. The custard inside seems moist.
After 30 minutes, the surface of the pie has darkened somewhat and the custard seen through the cracks seems more set.
After 35 minutes, a toothpick inserted into the ‘custard’ filling comes out clean and the top is nicely browned.
Upon removal from the oven, the pie slowly deflates and about half an hour later, there is a definite depression in the central 2/3 of the pie.

The crust is defined but a bit soft and not like a ‘regular’ pie crust. Taste-wise, it’s delicious. And not overly sweet.

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Italian Easter Ham Pie

This Italian Easter ‘pie’ has many names and several variations as to crust and fillings. This is the version that I decided to make, but if you want to look for others, here are some names to look for:  Italian Easter Ham pie, pizzagaina (or chiena,chena,cena), pizza rustica, pizza ripiena, pizza piena.

Italian Easter Ham Pie for Two – makes 2 4-inch diameter mini deep dish pies

pastry for a pie crust bottom only

140 gm dry curd cheese or cottage cheese or ricotta**
40-50 gm grated Mozzarella cheese
1 tbsp grated Parmesan cheese
1 egg, beaten, 1 tbsp removed for egg wash
1/2 tsp dry parsley
1/8 tsp salt and 1/8 tsp freshly ground black pepper
6-8 slices diced deli meat (pepperoni, Genoa salami, capocollo or smoked ham)

Egg wash – 1 tbsp beaten egg and a splash of cream or milk

** Home made paneer cheese (an Indian dry curd cheese) was used. I got 290 gm (10.44 oz) of drained cheese from 2 liters (8 cups) of milk and 1/4 cups of white vinegar.

Preheat the oven to 375 degrees Fahrenheit.

Roll out two bases (8 inches in diameter) and two tops (5 inches in diameter) and line two deep dish disposable aluminum pie tins with the bases. Set aside the tops.

Mix together the filling ingredients and fill the pie tins. Press down a bit on the filling to compact it.

Moisten the edges of the bases, put on the tops, seal and, with the tines of a fork, seal again. Place the pie tins on a baking sheet for convenient transfer to the oven.

Brush the top of the pies with the egg wash and bake for 25-30 minutes until the top is golden brown.

Remove the baking sheet from the oven and transfer the two pie tins to a cooling rack. Cool for 30 minutes to set the filling.

The pies may be eaten warm, room temperature or cold with a salad for a complete meal or on their own for a snack.

Pie Crust – Blind Baking Techniques

Lots of pictures but I think the results are worth it.

Happy St. Patrick’s Day!!

First, I want to say that I HATE blind baking.

I know how to do it. I HAVE done it. I have a jar of chickpeas set aside for the purpose. A single layer of the chickpeas over a round of parchment paper works pretty well.

But I don’t LIKE the concept.

I’ve attempted the alternative … DOCKING.

Here’s what I started with. Now, using the tines of a fork, prick the pie crust all over. The base AND the sides. (Sorry, I didn’t take a picture.)  And then bake as long as your recipe calls for. Then cool and fill.

And here’s the result … shrinking and bubbling up of the pie crust resulting in a shriveled up pie shell. NOT pretty.

But there’s a THIRD option. I found the technique on the King Arthur Flour website.

Blind baking using  a second pie pan of the same size and laying it over the pie crust.

Then you FLIP THE TWO PANS OVER and bake.

Here’s a picture of a mini aluminum pie plate and a regular sized metal pie plate ready to go into the oven.

After your chosen bake time, flip the two pans back over, remove the pie plate on top and THEN dock. (I forgot to do this in this case.) And complete baking. I covered the full sized pie crust with a round of parchment paper to prevent sticking to the pie plate on top

I probably baked this a bit too long but I forgot that it continues cooking when you take it out of the oven.

Flip/dock or just docking … which would YOU use?

Pi Day – Foolproof Lemon Meringue Pie

I haven’t made lemon meringue pie in ages, but after my LJ friend, Spikesgirl, mentioned making one, recently, I got SUCH a craving that I couldn’t resist making one too. Of course, that meant that I was going to have to eat an entire pie before it went bad … or I got so sick of eating it that I had to pitch the leftovers.

Then I had a BRILLIANT idea.

Scale down the recipe and make a couple of mini pies.

Well, the best laid plans and all that.

I tried a new recipe for the filling/meringue since it was easier to halve but it still made more filling than would fit into the two mini pies I had pre-baked, so I filled a 7 1/4-inch pie shell, and snacked on the rest of the filling.

Lemon Meringue Pie – baked for 20 minutes until the meringue tips were golden brown.

I lasted a bit over an hour and then I just had to cut into the pie. Conclusion … DELICIOUS.

PS: I did NOT know it was Pi Day.

January Wrap Up

WARNING: Picture heavy post

The first month of the new year is almost gone and, while I ate well, I’ve had to be very frugal in my grocery shopping. Which meant foraging in my freezer for things I bought in more affluent days. Some of the meals were very simple while others were a bit more fussy.

Fried pork chop with leftover butternut squash

Ready-made frozen potato, cheddar and bacon filled pierogies sauteed in onions, topped with sour cream and served with Debrecener sausage

Buffalo Chicken wings – Two pounds of wings dressed with sauces/dips included in the box. Added bagged, frozen hashed brown potato patties and salad

 

Chicken Cutlet Caesar Salad – Leftover cutlet, home made croutons and shredded cheddar for extra texture and flavour

Lap Cheong (Chinese Sausage) Steamed Rice

One of my favourite dim sum dishes is sticky/glutinous rice lotus leaf wraps (lo mai gai). Along with chunks of steamed chicken, small chunks of Chinese sausage (lap cheong), Chinese mushroom and scallions are also found in the wrap. I remember pieces of hard boiled egg … but that seems to have disappeared. When I ran across a package of those tasty sausages, I picked it up with the vague idea of making something similar. Instead, I just added them to the top of a pot of rice before cooking it and let the fat melt and flavour the rice. Then I chopped up the sausages, and stirred them, along with green onion and soy sauce, into the rice. A spoonful of sambal oelek for spice and I had a fast and delicious rice bowl for lunch or supper.

Cheese “Boats” or Pies aka Fatayer Jebneh or Khachapuri

Some years ago I made fatayer, a Middle Eastern yeast based pastry which may be shaped in a variety of ways and filled with meat, spinach, mushroom or cheese. Left as flat rounds or mini ‘pizzas’ the dough may be topped with a za’atar paste (a spice mixture made up of thyme, sumac and toasted sesame seed) or a ground meat mixture. The meat ones are called ‘sfeeha’.

Cheese Pies (Fatayer Jebneh) – makes 20 6″ oval cheese pies

Use ~2 oz/56.7 gm per fatayer

To make the dough

3 cups flour, divided (2 1/2 cups and 1/2 cup)
1 tsp salt
1 teaspoon baking powder (see note)
1/4 cup vegetable oil
1/4 cup yogurt
1 tbsp granular yeast
2 tsp sugar
1/2 cup warm water

For the cheese filling

2 cups crumbled paneer, ricotta or feta cheese  (or some combination)
2 cups grated old cheddar cheese
1/4 cup minced green onion (~2)
1/4 tsp salt
1/8 tsp ground black pepper

Proof the yeast by mixing it with the 2 tsp of sugar and warm water in a cup; the yeast should foam and bubble. If it doesn’t then it has gone bad and you need to replace it with new package.

In a bowl, whisk together 2 1/2 cups of the flour, salt and baking powder (if using) until combined.

Add the oil and then rub it into the flour mix with your fingertips.

Add the yogurt and the water/yeast mixture and knead the dough until it forms a smooth soft ball that doesn’t stick to your hands, using the reserved flour as needed. (TIP: lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy interior.)

Oil a bowl with a little olive oil, place dough inside, cover with a clean towel or plastic wrap and leave it in a warm place until it doubles in size.

Push down the dough and then cut into half. Roll each half into a sausage shape and cut into 10 even sized portions. Roll the 20 pieces of dough into balls and cover them with a clean towel and allow to rest for 10 minutes.

Roll each dough ball into an elongated oval shape 5-6″ long. Place 1 rounded tbsp of the cheese filling in the middle of the oval, leaving about 1/2″ around the margin.

Fold one edge of the dough over and press it with your finger tips to seal it. Fold over the opposite side and tuck the dough under the pastry boat. Repeat on the opposite side.

Once you’re done shaping the pastry gently press the top folds down to adhere the dough to the cheese. This helps to prevent the pastry boats from opening up when you bake them

Brush the pastries with milk, egg wash or olive oil to give them a beautiful golden color when they bake.

Preheat the oven to 375 deg F.

Rest the pastries for 10-15 minutes after shaping before baking them.

Bake on the lower-middle rack for 15-20 min until the tops and bottoms are golden brown.

Note: If you are going to consume the fatayer soon after baking, keep the baking powder (increases the fluffiness of the dough and allows it to rise better in the oven). If you plan on storing them or eating them over a couple of days omit the baking powder because the fatayer remain softer and more chewy when they are cooled and stored without the baking powder. (Baking powder results in the baked goods hardening a little when they are cold)

 

Recently, I learned about a similar cheese topped pastry called khachapuri made in Georgia (the Caucasus mountains). I was intrigued by the shaping, so I used the same dough and a similar filling (ricotta, cheddar and feta cheese, green onion, salt and pepper)  I’d used to make the fatayer and played with the dough. They looked pretty good (and tasted delicious) but I need to work on my shaping as the boats opened up during baking. NOTE: The cheeses were all frozen and bagged 2-3 months ago so I wanted to use them up.

 

 

Dessert made with leftover pastry from the chicken pot pies

Butter tarts with raisins

Blind baked mini pie shell filled with orange curd and topped with sweetened whipped cream

 

Blue Monday … Blueberry BBQ Sauce and Blueberry Hand Pies

Happy Labour Day US/Canada!

Two ‘blue’ themed dishes for the last day of the summer holidays.

And a link to a song that just says it all.

Blueberries have been on sale for the last couple of months so I tossed a couple of clamshells in the freezer … for later.

Well, later has come, and I started with a marinade/bbq sauce for the strip of pork ribs I found in the basement freezer. I took the lazy route and didn’t saute an onion and garlic, as I should have. Instead, I added a tablespoon of dry minced onion and a few shakes of garlic powder to a bbq recipe I found on the Blueberry Council website. It was a lot looser than I wanted even after I simmered it uncovered (and unattended) for a while. You might want to hang around the kitchen and stir it every few minutes so that it doesn’t catch on the bottom and scorch.

Pork ribs before and after marinating and baking

Dessert also featured that juicy blue fruit. Hand pies using a recipe posted on one of the FB groups I belong to.

The pastry was tender and delicious but, even baking it an additional 10 minutes, didn’t brown the whole egg glazed tops as much as I wanted. And, during that extra 10 minutes, all of the hand pies burst open and oozed their tasty filling over the baking sheet. Luckily I had lined it with parchment paper so I didn’t have a mess to clean up. I plan on upping the temperature to 400 deg F, and cut steam vents in the top. (NOTE: Just had a chance to touch base with the recipe poster and she mentions that she now does both those things.)

I had halved the filling recipe because I only had two cups of blueberries, but I had more filling than I needed for the hand pies I made, so I made a mini pie with the surplus. And the extra pastry was shaped into three mini pie shells and blind baked. Disappointingly they shrank quite a bit, even though I refrigerated them before baking. When I serve the mini blueberry pie and decide what to fill those shells with, I’ll share pics.

Labour Day Meal

Pie … Sweet or Savoury

I haven’t made a pie in ages but the various flyer sales for stone fruits (nectarines, peaches and plums) tempted me and so I scoped out what was available. I ended up going to Food Basic and picking up a clamshell of nectarines cause I had a bad experience with last year’s basket of peaches. They were firm but not as sweet as I would have liked and I had to guess-timate how much sugar to add. I erred on the side of caution. With a scoop of ice cream the result was perfect but it was a bit tart on its own.

The next question was … which of several pie crust recipes should I use. I went with the one on the Crisco vegetable shortening package, though I replaced half the shortening with unsalted butter. The recipe makes enough pastry for a single double crust pie, but I made two minis in disposable aluminum pie tins instead.

Crisco Pie Crust Recipe – makes 1 double crust pastry, ~580 gm pastry, enough for 2 8″ bases, and 2 6 1/2″ tops, plus leftover pastry

2 cups all purpose flour
1 cup vegetable shortening (or 1/2 cup unsalted butter, and 1/2 cup vegetable shortening)**
3/4 tsp salt
1 egg
2 tbsp ice cold water
1 tbsp vinegar

** What I used this time

 

Nectarine/Peach Mini Pie Filling Recipe – rough formula for filling

2 – 2 1/2 nectarines per mini pie shell
1 tbsp sugar per nectarine (if the fruit is fully sweet, reduce to 2 tbsp per each 3 nectarines)
1/2 tbsp cornstarch** per nectarine
pinch of salt

** If planning to freeze baked tart, use flour, otherwise, use cornstarch. For every 1 tbsp of cornstarch, you’ll need to use about 3 tbsp of flour. Also, cook whatever you’re thickening a few minutes longer to get rid of the raw flavor of the flour. Baking should take care of that issue. Plus, the filling will be more matte than glossy when using flour.

Preheat oven to 375 deg F.

Bake pies for 35-40 minutes on a baking sheet in case of overflow or melting of butter

The remaining pastry became a savoury tart with broccoli, Canadian (peameal) bacon and cheddar cheese. No waste at all. Though I still have five nectarines in the fridge to deal with.

NOTE: For a filling recipe, I used the same amounts and timing as in an earlier quiche recipe baked in the same ceramic pan. Pre-baking the crust is advised.

Sad Anniversary and Happy Memories

Last weekend was the sixth anniversary of my dad’s passing. As we’re planning on bulldozing the old bungalow in the county, especially after six years of unfettered mouse invasion, I made a last pass through to see if there was anything left salvageable.

I found a 4 piece set of cranberry coloured dishes that my SIL had bought them years ago and that they had barely used, a couple of baking dishes and a large Japanese made chef’s knife. The ceramic snowman is a salt and pepper shaker set … and there’s home made rakija (home made fruit brandy) in the brown glass decanter.

I put aside some other dishes and glassware that can be donated. And bagged a lot of clothes only suitable for burning

I also found a gray sweater that my mom had knitted for my dad and a multi-coloured woven scarf which I’ll wear in the winter.

In the past week, I’ve eaten off the dishes, and made an apple pie in the blue glass Pyrex baking dish and baked macaroni and cheese in the white ceramic dish.

And this weekend, I made one of my dad’s favourite soups, ham and white bean. Although he liked this soup more like a stew in texture, I went for a thinner version which could be used to soak up some good home made bread. And that sharp chef’s knife did a great job on the veggies. I also made a red version of this soup for a change of pace.

Basic Pie Crust: Kentucky Derby Pie and Raisin Butter Tarts Revisited

I’ve baked butter tarts before but it’s been SO long that you may not remember these wonderful little Canadian treats. You can bake them plain or add raisins or nuts. You can even add chocolate chips to the filling. But they ALL start with a basic pie crust.

So that’s why today’s post is titled as it is.

A pie crust is the start of many great dishes, sweet OR savoury. And I’m not talking a fancy French ‘pate sucree’, like Martha Stewart whips up. I’m talking about a plain and simple, tender crust with REAL LARD!! Not butter. I used the recipe on the Tenderflake lard box, this time, but I added a teaspoon of baking powder to the basic recipe.

Why you may ask?

Cause that’s what Edna Staebler does. She’s the author of the cookbook, “Food That Really Schmecks”, among others, based on Mennonite cooking as it is practiced in the Waterloo, Ontario region. I own 4 of her cookbooks and thought that I should really start cooking out of my cookbooks more, rather than depending strictly on the internet for recipes.

Of course, I’ve said that I’d start doing that ages ago. Good intentions and all that.

The only drawback is that SOMETIMES, the cookbooks, leave out important information. Like how big you should cut out your pastry circles when making tarts and how many tarts the filling will FILL. 🙂

Tenderflake Pie Crust – makes enough pastry for  6 x 9 inch pie shell bottoms or 3 x 9 inch double crust pies

1 1 lb package of lard, roughly cut into 8-16 pieces
6 cups pastry flour or 5 1/2 cups all purpose flour
1 tsp baking powder (optional)
2 tsp salt
1 tbsp white vinegar
1 large egg, lightly beaten
cold water as needed (~7/8 cup)

Stir the flour, baking powder and salt together.

Cut in the lard with a pastry blender or 2 knives until the shortening is in pea sized pieces. (They don’t all have to be the same size.)

In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.

Stir the liquid into the flour mixture, adding just enough to make the dough cling together. Then gather the dough into a ball, and separate into 6 portions.

Wrap each portion in food wrap (Saran Wrap) snuggly and pat lightly into a disc.

Refrigerate for one hour or overnight. Before rolling the dough out, leave it at room temp for 15 mins.

Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.

Kentucky Derby Tarts

Inside the Derby tart

Kentucky Derby Pie or Tarts – makes enough filling for 1 x 9 inch pie or 18 large tarts, pie serves 6-8

1 unbaked 9 inch pie crust
1 cup white sugar (or half white and half brown or yellow)
1/4 cup butter, softened to room temperature
3 large eggs, beaten
3/4 cup corn syrup
1/4 tsp salt
1 tsp vanilla extract or sugar
2 tbsp Bourbon, dark rum or rye (I used 2 tbsp plus 1 tsp of my rye whiskey vanilla extract in place of the vanilla and Bourbon)
1/2 cups chocolate chips
1/2 cup pecan, coarsely chopped (I used walnuts cause that’s all I had)

Preheat the oven to 375 deg Fahrenheit.

In a large bowl, cream the butter and sugar together. Add the beaten eggs, corn syrup, salt, vanilla and the liquor and whisk together so it’s well mixed.

Sprinkle the chocolate chips and the pecan pies over the base of the unbaked pie crust.

Pour the filling carefully over the chocolate chips and nuts.

Bake for about 45 minutes or until the top is set and the edges of the pastry is a golden brown. There will be almost no jiggle in the center of the pie.

Let cool to room temperature before serving.

A scoop of ice cream or a tbsp of sweetened whipped cream is a great addition to this already decadent dessert.

Tart Variation:

For making the tarts, you’ll need enough pastry to make TWO 9 inch pie shells.

Spray the inside of the muffin tins lightly with PAM or other cooking spray to help in removing the tarts from the tins.

Roll out the pastry 1/8 inch thick and cut 4 inch circles. Lay inside large muffin tins and gently press into shape.

Sprinkle ~1 tbsp each, chocolate chips and chopped nuts in bottom of every muffin tin.

Fill each muffin tin with ~2 tbsp of the pie filling and place in the preheated oven. IMMEDIATELY reduce the oven temperature to 350 deg F and bake for 20-25 minutes until the filling is set and the underside of the tarts have browned.

NOTE: Bake the tarts in the bottom third of the oven so that the bottom of the tarts will cook through and brown.

Let the tarts cool to room temperature in the muffin tins before running a butter knife around the edge of the tins and removing.

Raisin Butter Tarts – baked as a pie

I apologize for the sloppy cut picture above. I was also making 2 large pizzas and by the time I had kneaded the dough and done all the rolling etc for the tarts, I was too tired to do more than snap a quick shot.