Category Archives: Pie

June 9, 2012

Quiche~

By Sarah Stelzl

Who doesn’t like quiche?!! We’ve been making this favorite recipe for many years now, and have not found another recipe that even compares… yet! I LOVE the taste of flaky pastry shell with eggs, milk, cheese, crisp turkey bacon, and broccoli all mixed together. It’s delicious, creamy, and…well, not very healthy. But I love it anyway!

Quiche

1 – 10″ Pie Crust (There are two recipes below you can use to make your own!)

4 eggs

1 1/2 cups milk

1/4 tsp pepper

1 1/2 cups cheddar cheese, shredded

1 Tablespoon flour

About 5 oz cooked broccoli (if using frozen, thaw it completely), cut into very small pieces

5 slices turkey bacon, cooked and broken into small pieces (but not crumbled)

Prepare the pie crust in the pie pan, and bake it at about 400 degrees, until it is almost done (10 minutes or so depending on your oven). Spread the broccoli and bacon pieces in the bottom of the pie shell. In a bowl whisk together the eggs, milk, and pepper. Toss the cheese and flour together in another bowl, and combine the two mixtures. Pour over the broccoli and bacon in the pie shell.

Bake at 375 degrees for about 40 minutes. (Note: you may have to use a pie shield or foil at some point if the crust starts to get too dark.) The top will puff up, and become golden brown.

Now for all you wonderful people who like to make everything fresh, healthier, and from scratch/by hand… Grab an apron, roll up your sleeves, and pull out the rolling pin!

Amish Pat-in-the-pan Pie Crust

Makes 1 – 8 or 9″ pie crust.

Mix the following ingredients in a pie plate:

1-1/2 cups + 3 Tablespoons flour

1-1/2 teaspoons sugar

1/2 teaspoon salt

Whisk together the following ingredients and add to the pie plate:

1/2 cup vegetable oil

3 Tablespoons cold milk

Mix everything together evenly, and press into the pie pan.

There you have it! Super easy, and fun to make :-) .

Betty Crocker’s Pie Crust:

Makes 1 – 10″ pie crust.

1/2 cup shortening, or 1/4 cup plus 3 Tablespoons lard

1 1/3 cups flour

1/2 Teaspoon salt

3-4 Tablespoons cold water

Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork (or just mixing with your hands!) until the flour is moist and the pastry almost cleans the side of bowl (add a little more if necessary).

Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll the dough out with a floured rolling-pin, until it is about 2 inches wider than the dish. Press firmly into the bottom and sides.

Note: We always prick the bottom and sides of our pie crust with a fork, once it is in the pan. That way, when we pre-bake the shell, it does not puff up or get bubbles in it.

2 comments   |  tags: , , , , | posted in Breakfast, Pie

December 7, 2011

The Bremen Town Ingredients… Or, Sweet Potato Enchilada Pie

By Anna Dagarin

What do sweet potatoes, enchiladas, and pie have in common you ask? Absolutely nothing. They are as different as different can be! But strangely enough, in this recipe they go together like peanut butter and jelly. No…like salt and pepper. No, no, wait…more like cookies and milk…. Hmmm it’s not working. Oh, I know –  like the Bremen Town musicians!

I imagine each of the contrasting ingredients in this recipe were on their way to some ill cooked dish, when they decided to escape, and make their own way in the kitchen. They became the master of their own fate. And all the ingredients, each one very different from the other, decided to join together, following their dreams, and conquering the dark drudgery that was food around them. Many people thought it was magic. They didn’t dare to interfere. And what was thought to be the oddest combination of ingredients, moved into a little dish named sweet potato enchilada pie. And they all lived happily ever after.

Sorry, I couldn’t help myself.=) The only way to describe this dish was with a fairy tale!

Here is the recipe. I think you will love it!!

Sweet Potato Enchilada Pie

Yields 6 servings

Ingredients

  • 1 large sweet potato, cut into 1/2 inch cubes
  • 1 T. olive oil
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 can (15 oz.) black beans, rinsed and drained
  • 2 tsp. chili powder
  • 1/2 tsp. oregano
  • 1/2 tsp. ground cumin
  • salt and pepper to tast
  • 4 flour tortillas (8 inch)
  • 1 1/2 C. shredded cheddar cheese
  • enchilada sauce (recipe below)

Directions

  1. In large skillet, heat olive oil. Add sweet potatoes and salt to taste, and cook until just tender. Then remove from skillet.
  2. Add to skillet beef and onions and salt and pepper to taste, and cook over medium heat until meat is no longer pink.
  3. Stir in beans, enchilada sauce (reserving about 1/2 cup for top), chili powder, oregano, cumin, and sweet potato; heat through.
  4. Place a flour tortilla in the bottom of a greased 9 inch, deep dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Top with a forth tortilla, remaining enchilada sauce, and cheese.
  5. Bake at 400 degrees for 20-25 minutes or until bubbly and the cheese on top is crispy.

Enchilada Sauce

 Ingredients

  • 2  T. olive oil
  • 1 T. flour
  • 1 T. chili powder
  • 4 oz. tomato sauce
  • 1/2 – 3/4 C. water
  • 1 clove garlic, minced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. onion powder
  • salt to tast

Directions

  1. Heat olive oil in small saucepan over medium heat. Stir in flour, garlic, and chili powder, reduce heat and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce, water, onion powder, and salt to taste until smooth. Continue cooking over medium heat approximately 10 minutes, or until thickened slightly.

5 comments   |  tags: , , , , , | posted in Beans, Beef, Burritos, Casseroles, Food, Mexican, Pie, Sauces, sweet potatoes

April 14, 2011

Cheddar Chicken Potpie

By Anna Dagarin

In my family, pie crust is a big deal. Partly because it’s a little more time-consuming than some things, we don’t make it very often. But mostly because it’s so ridiculously yummy! I don’t know, maybe it’s just me, but I’m very fond of things baked in crust. Forget the filling if you must, I’ll eat crust in any form!

When special occasions rolled around, like birthdays, or holidays, we’d put in our precious requests. We’d ask for quiche, and chicken potpie, and apple pie, and… anything pie. (Those are all of my favorites by the way.)

Here is a recipe for a chicken potpie that’s a little bit different, a little bit more cheesy, and just a tad more delicious than your average potpie.

Cheddar Chicken Potpie

Taken from the Complete Guide to Country Cooking

Yields 6 servings

Crust:

  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 5 Tbsp. very cold butter or margarine, cut into pieces
  • 3 Tbsp. very cold water

Filling:

  • 1 1/2 cups chicken broth
  • 2 cups peeled cubed potatoes
  • 1 cup sliced carrots
  • 1/2 cup celery
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 cups (8oz.) shredded sharp cheddar cheese
  • 4 cups diced cooked chicken
  • 1/4 tsp. poultry seasoning
  • salt and pepper to taste

Directions

  1. Combine flour and salt in a mixing bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
  2. For filling, bring broth to a boil in a large saucepan.  Add vegetables; simmer for 10-15 minutes or until tender. Blend flour and milk until smooth; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper; heat until cheese is melted. Spoon into a 2 1/2 to 3 qt. baking dish; set aside.
  3. On a floured board, roll crust 1 inch larger than dish. Ease crust over filling; seal edges to side of dish. Make several slits in center of crust.
  4. Bake at 425 degrees for 40 minutes or until golden.

Note: This potpie can also be made with a bottom crust if you prefer. Just make a double crust to put in the dish under the filling.

2 comments   |  tags: , , | posted in Chicken, Food, Pie

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