The Everything Pie Cookbook (27 page)

and mix until well blended.

½ teaspoon cinnamon

4. Pour the sweet potato mixture into the pastry crust and

¼ teaspoon nutmeg

place the pie on a baking sheet. Bake for 10 minutes,

¼ teaspoon cloves

then reduce the heat to 350°F and bake for an

¼ teaspoon allspice

additional 30 to 40 minutes, or until the filling is puffed

¼ teaspoon ginger

1 teaspoon vanilla

and set at the edges, but a little jiggly in the center.

1 (9-inch) pastry crust, unbaked

Cool to room temperature before serving.

Yams and Sweet Potatoes

While many people use the terms
yam
and

sweet potato
interchangeably, the 2

tubers are very different. Sweet potatoes

come in many different varieties. Many

stores label sweet potatoes as yams, but

yams are a tropical tuber common in Latin

cooking and are not commonly sold in

most markets.

C h a p t e r 12
  H o l i day  t ra d i t i o n s

17 3

Sweet Potato Meringue Pie

If you have never had a sweet potato meringue pie, then you are missing out! The rich

filling pairs so well with the fluffy meringue, it is hard to resist a second slice!

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

3 medium sweet potatoes, baked until

2. Peel the sweet potatoes and add the flesh to a large

fork-tender

¾ cup sugar

bowl. Add the sugar, cinnamon, salt, allspice, cloves,

1 teaspoon cinnamon

and nutmeg. Whisk until well combined.

¼ teaspoon salt

3. Add the eggs and evaporated milk and whisk until

¼ teaspoon allspice

smooth.

¼ teaspoon ground cloves

1⁄8 teaspoon fresh grated nutmeg

4. Pour the mixture into the pastry crust and place on a

2 eggs

baking sheet. Bake in the lower third of the oven for 10

12 ounces evaporated milk

minutes, then reduce the heat to 350°F and bake for an

1 (9-inch) pastry crust, unbaked

additional 40 to 45 minutes, or until the filling is set at

1 recipe Foolproof Meringue (See

Chapter 3)

the edges and just slightly wobbly in the center.

Remove the pie and increase the oven to 450°F.

5. Prepare the Foolproof Meringue and spread over the

top of the hot pie. Return to the oven for 10 to 12

minutes, or until the meringue is golden brown. Cool to

room temperature before serving.

174

Orange Honey Pecan Pie

Sweet honey and fragrant orange give this pecan pie a warm holiday twist.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

2 tablespoons all-purpose flour

2. Whisk together the flour and light brown sugar. Add the

½ cup packed light brown sugar

eggs, honey, salt, butter, vanilla, and orange zest. Whisk

2 eggs

until smooth.

¾ cup honey

¼ teaspoon salt

3. Spread the pecans into the crust in an even layer. Pour

2 tablespoons butter, melted

the filling over the pecans and tap the pie gently on the

1 teaspoon vanilla

counter to release any air bubbles.

1 tablespoon orange zest

1½ cups coarsely chopped pecans

4. Place the pie on a baking sheet and bake for 50 to 60

1 (9-inch) Mealy Pie Crust, unbaked

minutes, or until the filling is puffed all over and set.

(See Chapter 2)

Cool to room temperature before serving.

Honey and Allergies

Eating locally harvested honey may help

reduce your seasonal allergy symptoms.

While there is no actual scientific proof that

eating local honey can help alleviate allergy

symptoms, there is a theory that eating

local honey is similar to getting a flu shot.

Your body develops a sort of immunity to

local pollen, thereby reducing your allergic

response.

C h a p t e r 12
  H o l i day  t ra d i t i o n s

17 5

Gingerbread Custard Pie

The filling of this pie has all the warm spices of gingerbread,

as well as some coconut and chopped walnuts.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

11⁄3 cups milk

2. In a medium saucepan, bring the milk to a simmer over

2 tablespoons all-purpose flour

medium heat. Remove from the heat and cool slightly.

¾ cup packed dark brown sugar

¼ cup molasses

3. In a large bowl, whisk together the flour, dark brown

½ teaspoon cinnamon

sugar, molasses, cinnamon, nutmeg, ginger, and butter

¼ teaspoon nutmeg

until completely combined.

¼ teaspoon ginger

6 tablespoons butter, softened

4. Add the eggs, salt, and vanilla and mix well. Slowly

2 eggs

whisk in the warm milk until smooth. Fold in the

¼ teaspoon salt

walnuts and coconut.

1 teaspoon vanilla

½ cup chopped walnuts, toasted

5. Pour the mixture into the pastry crust and place on a

½ cup sweetened shredded coconut

baking sheet. Bake in the lower third of the oven for 10

1 (9-inch) pastry crust, unbaked

minutes, then reduce the heat to 325°F and bake for an

additional 30 to 40 minutes, or until the filling is set at

the edges and just slightly wobbly in the center. Do not

overbake or the custard will become watery. Cool

completely before slicing.

176

Chapter 13

potpies

Sausage and Cheese Potpie

Hearty Vegetable Potpie

178

187

Roasted-Vegetable Potpie

Creamy Seafood Pie

179

188

Cheeseburger Pie

Cheesy Hash Brown Beef Pie

180

189

Shrimp Gumbo Pie

Cheesy Chicken Potpie

181

190

Steak and Potato Pie

Personal Chicken Potpies

182

191

Chili Pie with a Corn

Fruity Chicken Potpie

Bread Topping

192

183

Tex-Mex Taco Pie

Roast Chicken Potpie

193

184

Tuna Noodle Potpie

Turkey Potpie

194

185

Chicken and Green Chili Potpie

186

17 7

Sausage and Cheese Potpie

You can use almost any sausage you like here, but hot Italian sausage give this pie a spicy kick!

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

1 pound bulk hot Italian sausage

2. In a large skillet over medium heat, add the sausage

½ teaspoon salt

and cook until well browned. Add the salt, paprika,

½ teaspoon smoked paprika

onions, and mushrooms and cook until the vegetables

1 medium onion, diced

begin to soften, about 5 minutes. Add the garlic and

1 pint button mushrooms, sliced

2 cloves garlic, minced

cook until fragrant, about 1 minute.

4 tablespoons butter

3. Add the butter and stir until melted, then add the flour

1⁄3 cup all-purpose flour

evenly over the top and stir until no raw flour remains.

2 cups chicken stock

Reduce the heat to medium-low.

1 egg yolk

1 cup shredded fontina cheese

4. In a small bowl, whisk together the chicken stock and

1 (9-inch) Mealy Pie Crust, unbaked (See

egg yolk. Add the stock to the sausage mixture, stirring

Chapter 2)

constantly, until the liquid begins to thicken.

1 egg, beaten

1 (9-inch) Flaky Pie Crust (See Chapter 2)

5. Remove the pan from the heat and add the cheese. Stir

until completely melted. Cool for 10 minutes at room

Bulk Sausage

temperature.

If your market does not sell bulk or uncased

sausage, you have 2 options. First, buy raw

6. Transfer the sausage mixture into the Mealy Pie Crust.

link sausage and, with a paring knife, slit

Brush the edge of the Mealy Pie Crust with the beaten

the cases down one side and push out the

filling. Second, buy ground pork and add

egg so that the top crust will adhere. Top with the Flaky

your own seasonings. For Italian sausage,

Pie Crust and trim the dough to 1 inch of the pan’s

add 2 tablespoons of Italian seasoning and

edge. Tuck the edge of the top crust under the edge of

crushed red pepper to taste.

the bottom crust. Crimp the dough using your fingers or

a fork. Brush the entire top crust with the beaten egg

and cut 4 or 5 slits in the top to vent steam.

7. Place the pie on a baking sheet and bake for 30

minutes, then reduce the heat to 350°F for an additional

30 to 40 minutes, or until the pie is bubbling and the

crust is golden brown. Cool for 30 minutes before

slicing.

17 8

Roasted-Vegetable Potpie

Winter vegetables are perfect for roasting. The roasting process brings out the natural

sweetness in the hardy vegetables and makes them wonderfully tender.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

1 butternut squash, peeled, seeded, and

parchment paper.

cut into ½-inch cubes

4 parsnips, peeled and cut into ½-inch

2. In a large bowl, combine the butternut squash,

pieces

parsnips, onions, and carrots. Drizzle with the olive oil,

2 large onions, peeled and cut into

salt, cinnamon, pepper, and thyme and mix until the

½-inch pieces

vegetables are evenly coated. Spread on the prepared

4 large carrots, peeled and cut into

baking sheet and bake for 50 to 60 minutes, or until the

½-inch pieces

2 tablespoons olive oil

vegetables are fork-tender. Remove from the oven to

½ teaspoon salt

cool.

¼ teaspoon cinnamon

3. In a medium saucepan over medium heat, melt the

½ teaspoon fresh cracked black pepper

butter until it foams. Add the mushrooms and cook,

½ teaspoon thyme

stirring frequently, until they are tender and golden

3 tablespoons butter

brown. Add the garlic and cook until fragrant, about 30

1 pint button mushrooms, sliced

2 cloves garlic, minced

seconds.

1⁄3 cup all-purpose flour

4. Sprinkle the flour over the top and cook until no raw

4 cups vegetable broth

flour remains, then stir in the vegetable broth and wine

½ cup white wine

and bring to a simmer, stirring constantly. Add the

1 Flaky Pie Crust, rolled out 12" x 15"

(See Chapter 2)

roasted vegetables and cook for 3 minutes.

5. Pour the mixture into a 2½-quart baking dish and top

with the Flaky Pie Crust, tucking the edges into the

pan. Cut 2 or 3 slits to vent steam, then bake for 35 to 45

minutes, or until the pastry is golden and the filling is

bubbling. Cool for 30 minutes before serving.

C h a p t e r 13
  P ot P i e s

17 9

Cheeseburger Pie

All the best flavors of a cheeseburger can be found in this tasty pie. Garnishing with

a drizzle of ketchup and mustard gives this meal a whimsical touch!

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

1 tablespoon butter

layer of aluminum foil and add pie weights or dry

1 pound lean ground beef, 85/15

preferred

beans. Bake for 10 to 12 minutes, then remove the

1 medium onion, chopped

paper and weights and bake for an additional 10 to 12

¼ cup dill pickle relish

minutes, or until the crust is golden brown all over.

½ teaspoon salt

Remove from the oven and set aside to cool. Leave the

½ teaspoon fresh cracked black pepper

oven on.

2 tablespoons all-purpose flour

½ cup milk

3. In a medium skillet over medium heat, melt the butter

1½ cups shredded Cheddar cheese,

until it foams. Add the ground beef and cook until well

divided

browned. Drain off the excess fat.

¼ cup yellow mustard

¼ cup ketchup

4. Return the pan to the heat and add the onion, relish,

salt, and pepper. Cook until the onions begin to soften,

about 3 minutes, then add the flour and stir until no

Playing with Flavor

raw flour remains.

Here are a few easy ways to add extra fla-

vor to your potpies. First, marinate chicken

or beef before cooking. Marinating will

5. Stir in the milk and cook until the mixture begins to

tenderize the meat and flavor it from the

thicken. Remove from the heat and allow to cool for 10

inside out. Second, add a teaspoon or so of

minutes.

a preferred seasoning blend to your potpie

in addition to the seasonings in the recipe.

6. Spread 1 cup of the shredded cheese into the bottom

Tex-Mex flavored pies are good with taco

seasoning, and lemon pepper is always

of the prepared crust. Pour the meat mixture over the