Pies and Pastry

Fresh Tomato & Basil Pie

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This Fresh Tomato & Basil Pie recipe is adapted from a friend’s pie, which she brought to dinner one night before she and her family moved away.  Sad to see her go but glad she shared the recipe with me.

I have always wanted to make tomato pie and this one is scrumptious!  Especially with the addition of the fresh basil.  And the crust?  So flaky and delicious, if I do say so myself.  I promise to share that in another post.

So we put in a garden this year–with the help of friends who are great at growing stuff, and canning, and freezing, and  drying, etc. Our tomatoes and basil have gone crazy!  I even made fried green tomatoes the other night. Never tried those?  Well, then that is something else I need to share later.

Fresh Tomato & Basil Pie
A scrumptious way to use fresh produce from your garden.
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Ingredients
  1. Pastry for 1-crust 9 inch pie
  2. 2 T. evaporated milk
  3. 4 cups sliced, firm ripe tomatoes
  4. 1 t. salt
  5. 1/8 t. black pepper
  6. 1 T. fresh basil, finely chopped
  7. 1/3 c. mayonnaise
  8. 1/3 c. Parmesan cheese, shredded
  9. 1 large clove garlic, smashed and minced
  10. whole fresh basil leaves for garnish (opt.)
Instructions
  1. Preheat oven to 450 degrees F.
  2. Line pie plate with pastry. Flute the edges. Brush shell with evaporated milk.
  3. Bake shell for 5 minutes. Remove from oven. Reduce oven temperature to 350.
  4. Fill baked shell with layered, sliced tomatoes and sprinkle with salt, pepper, and chopped basil.
  5. Combine mayonnaise, Parmesan, and garlic and spread over the tomatoes.
  6. Bake at 350 degrees for approx 45 minutes, or until pie is golden brown.
Mormon Mavens https://www.mormonmavens.com/

Strawberry Rhubarb Pie

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strawberry rhubarb pie
 
Well, I was going through doing some edits on posts and found this in Drafts.  I don’t know how it got there, but it was supposed to have been published in July 2015.  This is obviously not the season for rhubarb but I am releasing it for your future enjoyment!
 
I have collected so many recipes over the years, but the ones I have kept the longest were from college–from  roommates or classes or church homemaking activities.  This is a favorite every time I make it–which isn’t often enough.  Everyone raves about it.  I had never even heard of rhubarb until Mom Metzger made it for Sunday dessert when I went home with my roommate, Cindy, over break.  I was like, “That looks like celery, but it’s red.  Is it a fruit or a vegetable?” (that’s probably not what I actually said.  It was 1980.  Who remembers?)  Whatever…it was amazing.  I made the pie a few days ago and decided I needed to know what kind of food this was.  Check out the collage below for the answer.
 
 
 
 
strawberry rhubarb collage
 
Source: Cindy Wilson’s Mom in Buhl, Idaho, 1980.
 
Strawberry Rhubarb Pie
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Ingredients
  1. 1 qt. rhubarb, cut up into 1/2″ little chunks
  2. 3/4 – 1 cup sugar
  3. 1/2 t. cinnamon
  4. 1/4 cup tapioca
  5. 3-oz. strawberry Jell-O
  6. about 1/4 – 1/2 cup of water
Instructions
  1. Mix everything but the Jell-O together in a large saucepan and bring to a boil.
  2. Add the Jell-O and stir to evenly combine.
  3. Pour into prepared pie crust. Dot with butter, if desired.
  4. Place top crust over pie and flute the edges to seal.
  5. Cut slits in top crust to vent.
  6. Bake 40 minutes at 425 F.
  7. Cool in refrigerator.
Notes
  1. The filling may boil over a bit so be sure to have something under your pie to catch any drippings.
Mormon Mavens https://www.mormonmavens.com/
 
 
 
 
 
 
 

 

Lemon Pie Tarts

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lemon pie tartsWhen a recipe is not only easy and quick but also impressive-looking, you know you’ve got a keeper.  And these Lemon Pie Tarts fit the bill.

I had been seeing them on Pinterest but, not being much of a lemon-lover, I kinda ignored them.  But since I had a church event to plan food for, I decided to give them a try since they looked pretty easy.

I’m so glad I did.  These little guys are so easy but so cute!  And I think you could really use any pie filling you wanted to use.  Lemon is a no-brainer because it’s such a pretty pastel color.

The original recipe I found (and several others) used much larger flower cutters.  This requires you to only use every other mini-muffin tin well when baking.  Well, call me lazy, but I really didn’t want to have to take twice as long to bake these suckers up.  So I chose a smaller flower cutter, which I think made the crust-to-filling ration even better!

lemon pie tarts cutting the crust

lemon pie tarts muffin tin

piercing the crust

fresh out of the oven crusts

baked crusts ready for filling

Lemon Pie Tarts
Easy, quick, cute party food.
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Cook Time
5 min
Cook Time
5 min
Ingredients
  1. 1 box ready-to-bake pie crusts (roll-out type)
  2. 1 can lemon creme (lemon pie filling in the baking aisle)
  3. powdered sugar
Instructions
  1. Set out your pie crusts so that they come to room temperature.
  2. When ready, preheat over to 450 degrees.
  3. Roll out the pie crust, then use your flower cutter to cut out as many flowers as will fit. I got about a dozen flowers using my cutter. It just depends on the size you choose.
  4. Place flower crusts into wells of a mini muffin pan. With smaller flowers, don't press all the way down. You want to have at least the edges of the petals flaring out a bit on the edge.
  5. Pierce the bottoms with a fork to prevent air bubbles.
  6. Bake for 5 minutes, or until lightly golden on the edges. Remove from pan and allow to cool.
  7. When ready to serve, dust the empty shells with powdered sugar. Open the lemon creme and spoon it into a pastry bag. Fill the shells with the filling and serve.
Notes
  1. If you don't have a pastry bag you can use a ziploc bag. Spoon the filling into the bag, seal it, then cut a small corner at the bottom of the bag to fill.
  2. The rolled out pie crusts come two to a box. I got a couple dozen flowers out of one box. Again, it depends on the size cutter you use.
Mormon Mavens https://www.mormonmavens.com/

Egg-less Creme Brulee Pie

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eggless-creme-brulee-pie-2

Yes, I know.  Eggs are a huge part of Creme Brulee so how can I call it that when there are no eggs?

Because it’s a free country, that’s why!

Okay, all sass aside.  I just can’t get past the creaminess of the pie the brulee-ness of the top layer.

Yes, I know.  Brulee-ness is not a word so how can I call it that when it’s not a word?

Because it’s a free country, that’s why!

Okay, we’re getting off-topic here.  The point is, you need to try this.  It’s such a simple pie and so good!  Even my pickiest eaters loved it!

eggless-creme-brulee-pie

Egg-less Creme Brulee Pie
Serves 12
A really simple but, yet it is so good! You'll be surprised!
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 1 Deep Dish Pie Crust, at room temperature
  2. 4 Tbsp. cornstarch
  3. 3/4 cup sugar
  4. 4 Tbsp. butter, melted
  5. 2 1/4 cups heavy cream
  6. 1 Tbsp. vanilla
  7. 4 Tbsp. butter, melted
  8. 1/3 cup cinnamon sugar (mix it to your liking)
Instructions
  1. Preheat your oven to 325 degrees. Use a fork to pierce the bottom of the pie crust. Place it on a baking sheet and bake for 10 minutes. Remove from oven and set aside.
  2. In a small bowl, combine the sugar and cornstarch and mix well with a whisk until thoroughly combined.
  3. In a medium saucepan, melt 4 Tbsp of butter. Then add the cream and the sugar/cornstarch mixture. Whisk well to combine; then continue whisking over medium heat until the mixture is very thick and creamy.
  4. Remove from heat and add the vanilla.
  5. Pour this mixture into the pie crust, spreading out the mixture evenly. Pour the final 4 Tbsp. of melted butter carefully over the top. Then sprinkle evenly with the cinnamon sugar.
  6. Bake at 325 for about 25 minutes. Remove from the oven and turn on the broiler. Set pie under broiler for about a minute. Watch it carefully so it will not burn.
  7. Remove from oven and carefully set the pie tin on a cooling rack to cool. Allow it to cool to room temperature, then refrigerate it for at least an hour so it can set.
  8. Store any leftovers in the fridge.
Notes
  1. It has to be a Deep Dish pie crust. The regular crusts are not big enough to hold it. You can also use refrigerated crusts or make your own. The crust in the pie tin just needs to be at room temperature.
  2. For the cinnamon sugar: I keep a jar of premixed cinnamon and sugar so I'm not sure on the amounts because I go by how it looks! But you could mix 1/3 cup sugar and put in 2-3 teaspoons of cinnamon.
Adapted from The Domestic Rebel
Adapted from The Domestic Rebel
Mormon Mavens https://www.mormonmavens.com/

Fresh Raspberry Pie

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I am visiting my parents and my Dad has the most beautiful raspberry bushes.  My Mom makes this pie out of the fresh raspberries and it is so incredibly yummy!

Fresh Raspberry Pie

1/4 cup Sugar
1 Tbls Cornstarch
1 Cup Water
1 pkg. (3 oz.) Raspberry Gelatin
5 cups Fresh Raspberries
1 Graham Cracker Crust (9 Inches)

In a sauce pan, combine sugar and cornstarch.  Add the water and bring to a boil, stirring constantly.  Cook and stir for 2 min.  Remove from heat; stir in gelatin until dissolved.  Cool for 15 min.  Place raspberries in the crust; slowly pour gelatin mixture over berries.  Chill until set (about 3 hours).  Top with whipped cream. Yield: 6-8 servings

Source: Sheryl Lewis

Nectarine Tart

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This is a super simple, delicate and delicious tart. You can use any stone fruit.

Nectarine Tart
Makes one 12-inch tart
1 cup all-purpose flour
¼ teaspoon Kosher salt
8 tablespoons (1 stick) very cold unsalted butter
1½ pounds ripe nectarines, sliced into ¼-inch-thick wedges
2 to 3 tablespoons granulated sugar, depending on the sweetness of the fruit

1. Fill a cup with cold water and place it in the freezer.
2. Combine flour and salt in a large bowl. Use a sharp knife to cut the butter into thin slices, then toss the slices into the bowl with the flour mixture. Using your fingers or two knives, rub the butter and flour together until there are no butter pieces larger than the size of a pea, about 10 to 15 seconds.
Remove the cup of water from the freezer. Drizzle 3 tablespoons of water over the butter-and-flour mixture. Give it a few strong squeezes to see if the dough will clump together. If not, pour in another tablespoon of water. Quickly shape the dough into a flattened disk, wrap it in plastic, and place it in the refrigerator to chill for at least one hour.
3. Preheat the oven to 425 F.
4. On a floured surface, roll the dough out into a 1/8-inch-thick circle — place in a tart pan. Trim the excess off the edge. Bake in the oven for about 5-8 mins til slightly firm. Remove and cool slightly.
5. Reduce oven temp to 375 F.
6. Arrange the nectarine wedges on the dough in overlapping concentric circles, Sprinkle the tart evenly with the granulated sugar. Bake it until the fruit juices bubble and the crust turns golden brown about 45 mins. Give or take several minutes. 
7. Let the tart cool on the baking sheet for a few minutes, then slice it into wedges. Serve each wedge with a generous dollop of whipped cream.

source: kcet.org

Perfect Pie Crust

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For years I searched for a great pie crust recipe. I had a friend in Florida share this recipe with me. I believe it came from a cookbook she had but I cannot say which one.
Perfect Pie Crust
12 Tbsp. very cold unsalted butter
3 C. flour 
1tsp. kosher salt
1 Tbsp. sugar
1/3 C. cold vegetable shortening
6-8 Tbsp. ice water  

Dice the butter and return to the fridge or freezer while preparing the flour mixture. 

Place the flour, salt and sugar in a food processor. Pulse a few times. Add the butter and shortening. Pulse 8-12 times til the butter is pea-sized. 

With the machine running pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
Cut the dough in half and roll out. 
This actually makes enough for about 3 single crusts. 
 


 

Pumpkin Pie Bites

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I love finger food.  I guess I’m just too lazy to use a fork or something, I dunno.  I just think finger food is way more fun.  So finding a way to eat pumpkin pie with my fingers is just cooler than the flip side of my pillow.

Ingredients:
2 refrigerated ready-to roll pie crusts
1 egg white
8 oz. cream cheese, softened
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
biscuit/round cutter
1/2 cup chocolate morsels
vegetable oil (I used coconut oil)
re-sealable plastic bags or frosting bag

1.  Preheat oven to 350 degrees.  Roll out pie crust onto lightly floured board and thin it out just a bit with a rolling pin.  Cut circles with a biscuit cutter.  Easing the fullness in as you go, gently press the circles into the cups of a mini muffin pan.  With the scraps on the board, cut little stems and adhere them to the crust in the cups with a tiny bit of water.  Brush the tops of the crusts with beaten egg white.
2.  Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla, and pumpkin pie spice together until well combined.  Spoon one tablespoon of this mixture into each of the crusts.  (Pumpkin filling should be level with the top of the crust, more or less.)
3.  Bake for 15-18 minutes.  Remove pie bites from muffin pan and place on cooking rack to allow to cool completely.
4.  Melt chocolate (semi or milk, doesn’t matter) in a microwave-safe bowl until melted (30 seconds at a time).  Stir until smooth, adding enough vegetable oil to get it to piping consistency.  Pour this into a sturdy ziploc bag (or a frosting bag), close, and snip the corner just enough to make a small opening.  Decorate the pie bites with a drizzle or with a jack-o-lantern face.

Makes about 2 dozen pie bites

Source:  Bakerella

Summertime Quiche

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Summer is quickly coming to a close here in Idaho. But before I start posting my fall/winter recipes, I gotta post another recipe that uses zucchini and squash. I think this will be the last one with either of those ingredients for a while, at least I hope.
Oh and another thing. I am all about home made. I am kind of a snob when it comes to home made vs. store bought items. However, I have been trying to simplify and one way that I have, is to buy pre-made pie shells for this recipe (cringe!) I have the best home made pie crust recipe but I have accepted the fact that it is okay to buy pre-made pie shells every once in a while.

I love quiche. So versatile. This was a good way to use up some zucchini that I had lying around. You can also use summer squash, etc. Here is how I made this one:

Summertime Quiche 

1 deep dish pie crust
4 eggs
1 C. Half and half
1 C. Shredded zucchini 
1/4 C. chopped green onion
1/4 C. Crumbled bacon
1- 1 1/2 C. Shredded Cheese (I used half monterey jack half swiss)
Salt and Pepper to taste 
Fresh grated nutmeg (optional) 

Preheat oven to 450. Lightly cover the pie shell with foil. Bake 8 minutes, remove foil and back another 5 minutes or so. Remove from oven.

Meanwhile in a large bowl, beat eggs and half/half. Stir in the remaining ingredients. Pour into the warm pie shell. Use a pie saver or foil to cover the edges of the crust. Place in the oven, reduce temperature to 350 and bake until a knife inserted comes clean, about 30-45 minutes. Let rest little bit before cutting. 

Fresh Tomato Pie

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A friend who was moving away 🙁 brought this over when we invited her family over for dinner before they left.  I have always wanted to make a tomato pie and this recipe is scrumptious.  She got it  HERE. As for the pie crust recipe, I tried a new one and that is why you see the funkiness in the photo.  I decided to NOT give you a link to that one quite yet (although it tasted really good), until I have used it more than once.  The link I have provided for the crust is my tried and true pie crust recipe.

Ingredients:
Pastry for 1-crust 9 inch pie (see this  RECIPE )
evaporated milk
4 cups sliced firm ripe tomatoes
1 1/2 tsp. salt (okay, I typed this up before I actually made the pie–too much salt.  Tweak it.)
1/8 tsp. pepper
1/4-1/2 tsp. dried leaf basil
1/3 cup mayonnaise
1/3 cup Parmesan cheese (I used the grated)
1 large clove garlic, smashed and minced


1.  Line pie plate with pastry.  Flute the edges.  Brush shell with evaporated milk.

2.  Bake shell at 450 degrees for 5 minutes .

3.  Fill the baked shell with sliced tomatoes and sprinkle with salt, pepper and basil.

4.  Combine mayonnaise, Parmesan, and garlic; spread over the layered tomatoes.

5.  Bake at 350 degrees for 35-45 minutes, or until tomatoes are cooked and pie is golden.

Source:  southernfood.about.com