CHICKEN PIE & 100 YEAR OLD PIE CRUST RECIPE

I have tried several chicken pie recipes lately and happy to say I have found my new recipe from a family feast /turkey-pot-pie/  This Chicken Pie was perfect.  Comfort in a bowl & full of flavor and a happy belly..............I also tried a new recipe for pie crust.  Its from "Yankee Magazine" and the recipe is over 100 years old.   Love it and I am going to use this recipe for my Thanksgiving pies this year.  Its flakey and love in every bite.  Enjoy

Chicken Pie is from  afamilyfeast and its the best.  A big thank you to Jack for sharing this great recipe with us.  So, I used chicken and not turkey but I will be making this again after the big Turkey day.   Go check it out and give this pie a try with your leftover turkey from Thanksgiving.   I didn't use their recipe for the pie crust.  I used a new one from Yankee Magazine.   You could also use a store bought pie crust.  

100-Year-Old Pie Crust
yankee magazine 100-year-old-pie-crust

this make one 2 crusted pie

2 1/2 cups flour

1 cup of lard (no substitutes)

dash of salt

1 Tbsp cider vinegar

1/2 cup of milk 

In a medium size bowl add the flour, and the lard (only lard) comes in a box sold near the shortening in the grocery market.  Use your pastry blender and mix this together until mixed well.  Then in a small bowl add the milk, salt and vinegar and mix.  Then add the liquid to the flour and mix with the pastry blender.  Then form in a ball and wrap with plastic wrap and place in refrigerator for about 2 hours.   I rolled mine between 2 sheets of waxed paper.  

With the left over pie crust I made a rustic apple pie.  I used the recipe from the ina-garten/apple-crostata- Barefoot Contessa for her Apple Crostata.   

Enjoy and thank you for taking a peek at my world!!!

DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING

I was giving a big bunch of rhubarb this spring by Wendy.  But, I didn't have the fresh strawberries yet so I cleaned and cut the rhubarb and put in a freezer bag and waited for real Maine strawberries.   Then I headed to the kitchen and made my first Strawberry Rhubarb pie.  Oh, so good.   I found this recipe at joanne-eatswellwithothers and Pinterest and this will be my one and only recipe for Strawberry Rhubarb Pie.  I loved every part of it.   Go visit and you can get the recipe for your next summer pie.  It is so good.................

Print recipe from joanne-eatswellwithothers

I did a couple of things different

1.  the crust  I didn't use the food processor, I used my pastry fork and proceeded as making pie crust my way.   Mix the flour, sugar, cinnamon and salt with a whisk then added the butter, and mix with the pastry fork.  Then I mixed in a small bowl the egg, ice cold water and the vanilla then I added to the mixed dough and mix.  

2.  Do not bring the crust to over-hang the edge of the pie dish, as you can see by the photo it kinda overcooked..............Just bring it up to the top of the pie plate

                                                                        Enjoy

APPLE PIE

My favorite pie crust...............Vinegar-pie-crust.  I never add any extra flour to this pie crust.  After mixing the ingredients together I form it into a ball, cut the ball in quarters.  This will give you 2 (2)  crusted pie shells.   I lightly wet the counter surface, lay a piece of wax paper, place a cut piece of the pie crust on top then lay another sheet of wax paper on top and roll in a circle as best as possible.  Remove the top layer of wax paper and flip the pie crust into the pie plate. Carefully peel off the wax paper and adjust the pie crust.  Add the filling and repeat the pie crust all over again to make the top crust.   Fold under the top crust on the edge of the pie plate and flute your edge.  Use a cookie cutter to make the top vents or a knife drawing a couple of straight lines in the middle of the crust.   Place your pie on a round baking sheet and bake according to the pie directions.   Watch the edges as the pie bakes and use either tin foil or a crust protector to keep the crust from getting over baked.  

7 cups of slice apples (I used 3 big mac's and 3 Braeburns)

1/4 cup light brown sugar

3/4 cup of white sugar

1-2 tsp cinnamon (I like the taste so I use 2 teaspoons)

1/4 tsp salt

3 rounded tablespoons flour

1/4 tsp nutmeg

Cut and slice the apples and add to a big mixing bowl.  Mix all the remaining ingredients in smaller bowl then gently mix the cinnamon mixture into the apples.   Pour into your lined pie plate, dot the top of the pie with a little bit of butter using about 1 Tablespoon of butter.  Prepare the top pie crust and lay on top. Flute the edge of the pie and using a cookie cutter or cut slits with a knife to allow steam to vent.  Place the pie on a baking sheet and bake at 425 degrees for about 40 minutes then reduce the heat to 325 degrees and continue to bake for about 20 minutes. Watch so your pie crust edge doesn't burn. Cover the edge with tin foil if needed. Serve with ice cream and enjoy................

                                                                     Happy Baking

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SPICED UP APPLE PIE "THE BEST"

The Best Apple Pie, spiced up and ready for Thanksgiving.  I have made this pie twice, the first time was for Thanksgiving a year ago, then I made it again a few days ago.  Staying with my apple 

theme since I am still on the wagon and haven't fallen off yet I give you another apple recipe.   This pie is an "All-American pie".  This version is just spiced a bit different then the usual apple pie.  

Found this recipe at browardpalmbeach,  you can go there but as soon as you click on the "Best" Apple Pie Recipe Ever it goes blank.  So a big thank you to Maine Pomologist John Bunker from Super Chilly Farms in Palermo, Maine.  This pie is excellent. This is a keeper for sure. Kinda weird but I spent many summers at our camp on Sheepscot Lake in Palermo, Maine.  the atlantic has a story of John Bunker, his mission "to save abandoned and glorious apples". 

Here comes the BEST of the best Apple pie's, I hope my photo does justice for this prize pie!

The first time I made it I used Braeburn and Mcintosh apples.  The second time I used Cortland and Mcintosh.   If my memory serves me correct, I prefer the Braeburn and Mcintosh.  

Just before the top crust is laid on, you sprinkle the remaining sugar and spice over the top of the apples.  

Ready for the oven, I can't wait to have a piece of Apple Pie.

            Vinegar Pie Crust by Marjorie Standish, a well               known Maine Cook    vinegar-pie-crust

Filling for the apple pie:
1 cup sugar
1/2 cup dark brown sugar ( I used light brown)
1/4 cup flour
1 1/2 TBSP cornstarch
1 tsp cinnamon or a little more if you want
1/2 tsp freshly ground nutmeg
1/4 tsp cloves
1/4 tsp cardamon
1/4 tsp allspice
pinch of salt
pinch of mace  (I didn't add)
12-14 Granny Smith or your choice of apples peeled, cored, seeds removed and sliced thin.  I prefer Braeburn and Mcintosh apples. I used 6 1/2 cups of apples I don't know how many cups they used or the size of the apples so I assumed..............and 12-14 apples is alot and the direction say to mound the apples in center of pie plate. 
1/4 cup heavy cream
1 TBSP vanilla
1 TBSP unsalted butter, cut in small pieces (this will be dotted on top of apples)
1 large egg yolk, beaten and brushed on top of crust before baking (I didn't do this)

preheat oven to 425 degress then reduce to 325 degrees after about 40 minutes of your pie baking
Mix all the dry ingredients together and set aside
In a small bowl add the heavy cream and the vanilla and mix  set aside
Cut and prepare your apples in a good size bowl. 
Pour the heavy cream and the vanilla mixture over the apples and mix.
Add about 3/4 of the dry sugar mixture to the mixed apples and mix again
Prepare you pie crust and lay one layer in the pie plate.
Mound the sugar coated apples in the pie shell 
dot with butter
sprinkle the remaining sugar mixture over the apples
Prepare your top crust and layover the apples, flute the edges, put a slit in the top crust to allow steam to vent.  I always put the pie plate on a pizza pan and then put in the preheat oven and I baked the pie starting at 425 degrees for about 40 minutes then reduce temperature to 325 degrees for about 20 minutes.   Always watch so that your crust doesn't burn, cover with foil if necessary.  Baking time is going to depend on the apples that you use and the thickness of them.  So don't leave the kitchen stay and do the dishes.............and watch your pie..............take a deep breathe and enjoy the aroma of your kitchen...and don't forget the ice cream!   Enjoy  Andi

                                   the end


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SWEDISH APPLE PIE

Going crazy with apples this fall. I am still on the apple cart.......and more apple recipes to come along...........this is going to be my new favorite.  A apple pie that is baked under a thin layer of cookie like crust. The batter that is put on the top is thicker than a cake mix but not as thick as cookie dough.I have never had Swedish Apple pie but thinking this may be a new favorite.  Hope you enjoy and it becomes a favorite for you.  Pretty easy to make and you can use a short cut and use a pre-made pie crust.

found this recipe at restless chipotle swedish-apple-pie.  PRINT RECIPE

Swedish Apple Pie

3 cups of assorted apples cored and sliced   I used mac's and cortland apples and used  little more than 3 cups of apples 
1 tsp ground cinnamon
1/4 tsp cardamon
1 TBSP white sugar
1 TBSP lemon zest
1 TBSP lemon juice
1 cup white sugar
3/4 cup melted butter
3/4 cup of chopped pecans
1 cup flour
1 egg, slightly beaten
pinch of salt
1 9 inch unbaked pie shell

Heat oven to 350 degrees. 
in a bowl peel and slice your apples and then cover with cinnamon, 1 TBSP sugar, the lemon zest and lemon juice.  Mix all this together.
Lay the pie crust in your pie plate (cheat and use a pre-made pie crust)
Fill the bottom of the pie plate with the apple slices 
Using the same bowl add the sugar with the melted butter.  Add the pecans, flour, egg and a pinch of salt.  Mix this together then spread this over the apple slices and bake.   Bake about 1 hour or until golden brown.  Cool and serve warm with a scoop of vanilla ice cream...........yummy  

                                                             have a great day Andi

                                                         The best apple crisp by the wednesday baker

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CHERRY PIE

I made a Cherry Pie for the President's Day celebration.  A favorite pie of President Washington. Wonder if he really made cherry pies??  Or did he get Martha to do the pie for him.  What was the recipe   they used? Did he really chop down the cherry tree with his hatchet?  Who knows but we do like a good cherry pie.   Check this out, I found this recipe at comfortably domestic. Kirsten is the cook behind this Favorite Cherry Pie.  Go check out her blog she will show you with lots of pictures of how she made her favorite cherry pie.  She will also show how she made the lattice top for the pie.   So pretty.  

So here is my pie, my first ever cherry pie.  

  

This is the pie crust that is my favorite, recipe from Marjorie Standish of Maine.   Mother goose always used this recipe and so do I.  Check it out, its easy to make vinegar-pie-crust.  I form the dough into a ball then slice and you have 4 crusts.  I lightly wet down the rolling area with a cloth, then lay waxed paper,  put on a section of the dough, cover with wax paper and roll with your rolling pin.  Never add any more flour to the dough.  Remove the top wax paper, then lay the dough over your pie plate and peel off the waxed paper.   Easy as pie!!!  You can also freeze the the extra pie crust for another use. 

I changed the pie filling a little

4 cups of frozen, pitted tart cherries   
*(I used 3 cans of pitted tart cherries)
1 cup of sugar
3 TBSP of cornstarch
pinch of salt
*1 cup of the drained cherry juice
*1 tsp of cherry extract 

then I followed the directions from Kirsten.

                        Happy Baking Friends


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MAINE BLUEBERRY PIE

I like two kinds of pie, warm or cold. 

Maine Blueberry Pie
Marjorie Standish
Cooking Down East
copyright 1969

Pastry for a 2 crusted pie
4 cups of fresh or frozen blueberries
3/4 cup sugar
1/4 cup flour
dash of salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tbsp of butter

Mix all the above ingredients except the butter in a large bowl. Mix and pour into a prepared pie dish with the bottom pie crust. Cut up the butter in little pieces and dot the top of the blueberries. Prepare the top crust, lay on top of berries and flute the pie edges and cut slits in the top of the pie to allow steam to vent. Bake at 425 degrees for about 40 minutes. Check after about 30 minutes to see if crust is getting dark, if so cover the pie with foil.

PEANUT BUTTER PIE

Nutter Butter Pie

melecotte.com

Mr. Dick has asked for a long time for a Peanut Butter Pie.

 I finally made one, I came across the Peanut Butter Pie on Melcotte. com.  Her photos are beautiful, almost to the point that you wouldn't want to cut her pie.  This pie was made for Jennie who lost her husband suddenly.  So with Mikey in my thoughts I make this pie for you also.

The pie is tall and rich, full of calories, peanut butter cream cheese filling, then more peanut butter with the Nutter Butter cookie crust and the filling topped off with a thin layer of chocolate along with a rim of mini Nutter Butter cookies.  This is a keeper for sure,  but only if several people are around to eat it.  Dangerous to have this in the house alone.    Happy Baking    Andi


Let's get on with this wonderful pie

20 Nutter Butter cookies, finely crushed about 2 1/2 cups of crumbs*
2 (8 ounce) packages of cream cheese, softened
1/4 cup melted butter
1 cup confectioners' sugar
1 1/4 cup of creamy peanut butter
1 cup whipped topping (cool whip)
Mini Nutter Butter cookies
1 cup of milk chocolate, melted

1. In a medium size bowl, combine the crushed cookies along with the 1/4 cup of melted butter. Press this into a pie plate, line the bottom and up the sides. Place in the refrigerator until ready to fill.

2. Using your stand mixer add the cream cheese and mix this until smooth. Add the sugar and the peanut butter and mix at low speed until light and fluffy. Fold in the Cool Whip. Pour this into your prepared crust. Smooth the top and refrigerate for about 15 minutes or until chilled. Remove from the fridge and pour the melted chocolate over the top and smooth even. Place the mini Nutter Butters around the edge or you could put a edge of the left over cookies and crush them and sprinkle this around the edge of the pie. Keep stored in refrigerator for at least 4 hours before serving.

* Crust could also be made with Oreo's, Graham Crackers, or Ginger Snaps

Ashton at Something Swanky
momscrazycooking

STRAWBERRY TART

Strawberry Tart
Taste of Home
2011 Collectors Edition

Who can resist a strawberry tart.  Having never made one, I was in for the surprise of my taste buds.  I had seen picked strawberries at a local farm stand for $5.00 a quart and I refused to pay that. Close to the house is a farm that you can pick your own.  Offered at a better price of $2.00 a pound.  I picked into the evening, until they closed the patch. I didn't do the math, the thrill of just picking my own berries is enough for me.

It has been hot and humid in Maine, I didn't think twice of turning on the oven long enough to bake the shell.  It was worth the heat. The tart is easy to make but it has to be refrigerated for a couple of hours before being served.   The strawberries are sweet, and juicy.  The crust is flaky, with a hidden layer of German chocolate giving every bite a crunch of chocolate.  Then layered with a smooth and silky filling.  And topped off with those beautiful little red gems. I added a few blueberries that were picked in my back yard.  My taste testers all sampled the tart and agreed it was very tasty on a hot, humid summer night in Maine.    

1 sheet of refrigerated pie pastry
3 ounces of German sweet chocolate, melted
2 package of softened cream cheese, (8 ounces each)
3 tablespoons heavy whipping cream
2 tsp vanilla
1 3/4 cups of confectioners' sugar
2 1/2 cups of thinly sliced strawberries
1/4 cup red current jelly

Using a tart pan, un-greased with removal bottom, place the pre-made pie crust over the pan and adjust the crust into the tart pan. Using your hands you can press around the top edge of the pan and it will cut the extra crust for you. Place the tart pan on a baking sheet and bake at 450 degrees for about 8-10 minutes or until golden brown. Remove from the oven leaving it to cool on a rack.

Melt the chocolate in a microwave dish. After the tart has cooled spread the melted chocolate on the bottom of the tart then place in the refrigerator until it has set. About 5-10 minutes.

In a large mixing bowl add the softened cream cheese, whipping cream, vanilla and the confectioners' sugar and carefully blend this until smooth and creamy. Spread this over the chocolate base in the tart pan.
Arrange the sliced strawberries making a pretty pattern over the filling. Melt the red current jelly in the microwave and then brush this over the strawberries. Cover and refrigerate for at least 2 hours prior to serving. Then remove the tart from the pan and place on a flat serving dish.

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VINEGAR PIE CRUST

Vinegar Pie Crust
Marjorie Standish Keep Cooking - The Maine Way
Copyright 1973

This makes 4 single pie crust or 2 double crusted pies

4 cups sifted flour
1 tbsp sugar
2 tsp salt
1 3/4 cups of vegetable shortening
1/2 cup cold water
1 tbsp vinegar
1 egg

In a large mixing bowl, sift together the flour, sugar and salt. Using a pastry blender, cut in the shortening. In a small bowl combine the cold water, vinegar and egg and mix. Then add this to the flour mixture and combine.
If you are not going to be using all, divide the dough and wrap well and place in refrigerator or in the freezer.

I do not use any more flour on the pie crust.  I lightly dampen my bread board, lay a single layer of wax paper, place the pie dough on, cover this with another sheet of wax paper and roll.  Peel off the top layer of paper and flip over and place in the pie plate.  Add the filling then re-dampen the bread board put the other section of pie crust on the wax paper and do it all over again for the top layer of crust.   Pull the wax paper off the flattened pie crust and lightly roll again to get rid of the lines in the crust from the wax paper.  Place this on top of the filling, flute the edges and make a steam vent in the top of the filling using a knife or even a small cookie cutter.  Bake as directed.  Enjoy!

  

LUSCIOUS LEMON PIE

 “Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press”

I started "The Wednesday Baker" at the end of December 2010, and today this is my 100th post and what better way to celebrate 100 than with a lemon pie. Quess what, I don't tweet but I have a twitter who follows my blog.   How do I tweet?  I had better start!  My taste testers, Tim, Heidi and Emily along with Dick and myself gave this lemon pie an A+.  My taste buds are telling me they prefer this pie to a typical Lemon Meringue Pie.  Don't get me wrong I would enjoy lemon meringue also, but this takes first place.  And in the process of making this pie I had big ideas that I would pipe the whipped cream on top using my new Pampered Chef pastry tool, well, that didn't happen we just all wanted to eat.  And we even have 2 pieces left, ...Luscious Lemon Pie for the main course.

Luscious Lemon Pie
The Carolina Collection
Jr. League of Fayetteville, North Carolina 1978

1 cup sugar
3 tbsp cornstarch
1 tbsp lemon rind, grated (2 Lemons)
1/4 cup fresh lemon juice
4 tbsp butter
1 cup milk
3 egg yolks, slightly beaten
1 cup sour cream
9 inch pie shell, baked
whipping cream
grated lemon rind (optional)


In a heavy saucepan add the sugar, cornstarch, lemon rind, butter, lemon juice, milk and egg yolks. Cook over medium heat until smooth and very thick, stirring constantly. The mixture came to a boil and then I removed it from the heat. Cover the saucepan and allow to cool. Then stir in the sour cream and pour mixture into your baked pie shell. Cover and place in refrigerator for at least 2 hours. Top with whipped cream and grated lemon rind if wanted.

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PILGRIM PUMPKIN PIE

Pilgrim Pumpkin Pie

I liked this pumpkin pie compared to the orginal pumpkin pie recipe that is on the Libby's can. This is a little more spicy and tasty.

1 9-inch unbaked pie crust
1 16 ounce can pumpkin
1 13 ounce can evaporated milk
2 eggs
1/2 cup packed light brown sugar
1/2 cup sugar
1 1/2 tsp cinnamon*
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp salt

mix all ingredients together and pour into the prepared pie shell. Bake at 425 degrees bake 15 minutes then turn oven control to 350 degrees and bake for about 35 more minutes or until filling is set. Cool and serve with whipped cream.

* instead of cinnamon and next 4 spices, you can use 2 tsp of pumpkin-pie-spice mix.