Tag Archives: pie

Pecan Pie

Just a quick practice run for the holidays !

Just a quick practice run for the holidays !

 

 

1 -9” Pie shell (Trader Joes has a great one if you want to save time)

½ cup Brown Sugar-packed firmly

½ cup light Corn Syrup

½ cup Cane Syrup (Lyle’s Golden Syrup)

¼ cup Butter- melted

3 large Eggs –room temp

11/2 teaspoons Vanilla

½ teaspoon Salt

21/2   cups pecan halves

 

Preheat oven to 350*f

 

In a 9” pie dish perforate and bake pie shell for 10 minutes- remove from oven.

 

In a large bowl combine:

Sugar

Syrups

Whisk in melted butter

Add eggs one at a time beating well after each addition.

Whisk in vanilla and salt.

Sprinkle pecans into Crust.

Cover with syrup mixture and bake for 45 minutes or until center is set.

(If crust starts to get too brown cover loosely with a piece of foil until mixture is finished baking .)

 

Cool completely before serving.

 

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Lobster Pie

These are a perfect a great crowd pleaser. You can prepare them ahead of time and refrigerate, then bake them just before your guests arrive. They are special enough for holidays and easy enough for anyday.

These are a perfect a great crowd pleaser. You can prepare them ahead of time and refrigerate, then bake them just before your guests arrive. They are special enough for holidays and easy enough for anyday.

2 Pie plates or 6 mini tins found at speciality kitchen shops.

Rolling pin

 

Preheat oven 190c/375f

 

 

2 small yellow onions – chopped

3 stalks celery- chopped in 1/2 inch pieces

1 small bulb fennel- chopped

2 small zucchini/ corgette – peeled and cut into ½ ” chunks

1/2 stick butter

¼ cup olive oil

3 tablespoons flour

1 ½ cups stock – I like lobster stock but any good fish stock will do, chicken ok as well.

¼ cup white wine

sea salt

1/8 teaspoon-black pepper

1/8 teaspoon -white pepper

¼ cup cream

¼ cup fresh Italian parsley- chopped

2 cups lobster meat- cut into chunks

 

1 tablespoon flour for cutting board

1 tablespoon milk or cream- to brush pastry before baking

 

4 sheets Short Crust Pastry – homemade or premade enough for tops and bottom.

Found in your refrigerated section. (Trader Joes in the states has amazing pre made shells)

 

 

In a large pan on medium heat add olive oil and butter until hot.

Add onions, celery, fennel and sauté for 10 minutes . Add corgette and sauté for another 15 minutes. Sprinkle with flour and stir and cook for 2 minutes.

When sautéing large amounts of veggies I find using two wooden spoons helps my cooking process. Be gentle and mindful not to over mix though.

Add wine and cook for 5 minutes. Add stock slowly mixing to incorporate.

Add salt and peppers to taste and cook until mixture comes to a bubble.

Turn off flame . Stir in lobster and cream , and sprinkle in the parsley.

 

Flour cutting board and rolling pin

Roll out 2 sheets of Pastry for each pie one for top one for bottom. If pre-made you will need to roll the sheets out slightly depending on the size of your pie pans.

If making mini pot pies then this will make 6 pies.

Line the bottom of tin with a sheet of pastry and reserving the other sheet for the top.

Fill Bottom with lobster mixture and top with reserved sheet of pastry.

Pinch crusts together and score criss cross middle of pie to allow for steam to escape while baking.

Brush with milk or cream

Bake large pies for a little over 1 hour and minis for 45min. or until golden brown.

Serve.

 

 


Blood Orange Apple Pie

Delicate and flavorful , This fresh pie can be made all year around

2 pie crusts

Preheat oven 190c/375f

5-6 Granny Smith Apples

2 Blood Oranges- small

3 teaspoons Flour

1 tablespoon Vanilla

1 tablespoons Sugar

1 teaspoon Cinnamon

Pinch Nutmeg

Pinch Sea salt

1 teaspoon Vanilla

Pinch White pepper –black pepper ok too

Peel and cut apples into 1-2” pieces and place into a large bowl

Sprinkle with flour

Add vanilla ,sugar, cinnamon , nutmeg, salt, , pepper.

Add juice of one orange and the zest of 2 oranges.

Toss well.

Line Bottom of pie pan with one crust. Perforate bottom of crust in a few places.

Pour apples into a pie crust.

Top with remaining crust

Brush with egg yolk

Bake for 30-35 minutes or until crust is golden brown.


Truffled Honey Apple Pie

Sometimes I’m most creative when I’m doing a hundred things at once.Its warm ,spicy, sweet, and earthy … tis the season. 

Pie shell- top and bottom- premade is fine.

Preheat over  to 180c/350f

5 Granny Smith Apples-peeled and sliced

1  tablespoon butter- melted

1 tablespoon – truffle honey (or regular honey if you choose)

2 tablespoons brown sugar

pinch sea salt

pinch Black pepper

Juice and rind  ½  Orange

Juice and rind  ½ Lemon

1 egg yolk

sugar and cinnamon mixture (combine in a small ramikin-1/2 teaspoon sugar -1/8 teaspoon cinnamon)

Lay Bottom crust of pie shell onto your pie plate. Prick bottom a few times with a fork.

Peel and slice apples and set aside.

In a small saucepan melt the butter, add the honey, brown sugar and salt and slightly warm.

Pour over apples and toss together.

Sprinkle apple mixture with pepper and citrus rinds. Toss well.

Pour Apple mixture into Pie shell. Top with the remaining pie shell

Brush top and edges with  egg yolk and sprinkle generously with a sugar and cinnamon mixture.

Cut a small criss-cross in center of pie to allow steam to escape while baking.

Bake for 45 minutes.

Serve hot or cold.