The Everything Pie Cookbook (32 page)

1 large onion, peeled, cut in half, and

the potatoes are beginning to soften but are still firm in

then cut into ¼-inch slices

the center. Drain and cool.

4 tablespoons butter

1 teaspoon salt

3. In the bottom of the Mealy Pie Crust, layer in the potato

½ teaspoon pepper

slices. Break apart the onions and spread them over the

1 egg, beaten

potatoes. Dot the butter over the onions and season

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

with the salt and pepper.

4. Brush the edge of the bottom pie crust with the beaten

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

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

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

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.

5. Place the pie on a baking sheet and bake for 35 to 45

minutes, or until the pie is golden brown and the filling

is fork-tender. Cool for 30 minutes before serving.

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Mexican Hot Chocolate Pie

Mexican hot chocolate is a blend of chilies, vanilla, chocolate, and spices.

This rich pie has all those flavors baked into a fudgy filling.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

2 ounces unsweetened chocolate,

2. In a double boiler, melt the chocolate and butter until

chopped

2 tablespoons butter

smooth. Remove from the heat.

2 eggs

3. In a large bowl, combine the eggs, egg yolks, sugar, and

2 egg yolks

corn syrup.

½ cup sugar

¾ cup corn syrup

4. Add in the melted chocolate, vanilla, chile powder,

1 teaspoon vanilla

cinnamon, and cocoa powder and whisk until well

½ teaspoon chile powder

combined.

½ teaspoon cinnamon

1 tablespoon cocoa powder

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

1 (9-inch) pastry crust, unbaked

baking sheet. Bake for 30 to 35 minutes, or until the

filling is just set. Serve slightly warm.

Chile Powder Versus Chili

Powder

Chile powder refers to the dried, ground

fruit of chili pepper plants that are not

blended with other spices. Chili powder, on

the other hand, is a blend of dried chilies

along with other spices and herbs that is

used primarily for making chili or as a sea-

soning on meats and chicken.

2 0 8

Zwiebelkuchen (German Onion Pie)

This creamy, oniony pie makes a delicious meal in itself but is

also good with grilled bratwurst and red cabbage.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

6 strips thick-cut bacon, chopped

2. In a large skillet over medium heat, cook the bacon

2 large onions, peeled and cut into

¼-inch rings

until crisp. Remove the bacon from the pan to drain

1 cup sour cream

and reserve the fat.

2 eggs

3. Add the onions to the pan and cook until they soften

1 tablespoon flour

and become translucent. Do not brown. Remove the

½ teaspoon salt

pan from the heat and cool slightly.

½ teaspoon fresh cracked black pepper

¼ teaspoon nutmeg

4. In a large bowl, whisk together the sour cream, eggs,

1 (9-inch) pastry crust, unbaked

flour, salt, pepper, and nutmeg until smooth. Stir in the

onions and bacon, then pour into the pastry crust.

5. Place the pie on a baking sheet and bake for 10

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

additional 35 to 45 minutes, or until the top of the pie is

golden brown. Cool for 30 minutes before serving.

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Shepherd’s Pie

While this pie does not have a pastry crust, it is topped with a layer of fluffy

mashed potato that gets slightly crisp on the top as it bakes.

IngredIents  | ServeS 8

1. In a large pot, add the sliced potatoes. Fill the pot with

3 pounds russet potatoes, peeled and

water so that the potatoes are just covered. Bring the

cut into ½-inch cubes

pot to the boil and cook for about 10 minutes, or until

2 tablespoons butter, melted

the potatoes are fork-tender. Drain and return to the pot

1 teaspoon salt

and mash with a potato masher until just smooth.

1⁄3 cup half-and-half, room temperature

½ cup sharp Cheddar cheese

2. Add the melted butter, ½ teaspoon salt, and 3

2 tablespoons butter

tablespoons of the half-and-half, adding more if

2 ribs celery, chopped

needed, and mix until creamy and smooth. Add the

1 medium onion, peeled and chopped

cheese and mix until melted. Set aside.

2 medium carrots, peeled and chopped

2 cloves garlic, minced

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

½ teaspoon thyme

it foams. Add the celery, onions, and carrots and cook

½ teaspoon fresh cracked black pepper

until they begin to soften, about 5 minutes. Add the

2 pounds ground beef or lamb

garlic, thyme, ½ teaspoon salt, and pepper and cook

2 tablespoons all-purpose flour

until fragrant, about 1 minute.

½ cup beef stock

1 tablespoon Worcestershire sauce

4. Add the ground beef to the pan and cook until the beef

1 cup frozen peas

is thoroughly browned, about 10 minutes.

Nonstick cooking spray

5. Add the flour and cook until no raw flour remains. Stir

in the beef stock and Worcestershire sauce. Cook until

The Meat Makes a Difference

the sauce thickens slightly, then stir in the frozen peas.

Traditionally shepherd’s pie is made with

Cook until the peas thaw.

minced lamb, since lamb is a very popular

and very affordable source of protein in the

United Kingdom. In the United States, it is

6. Heat the oven to 400°F and spray a 2-quart casserole

usually made with ground beef since beef

dish with nonstick cooking spray.

is more readily available and more popular.

What you may not know is that a shep-

7. Pour the filling into the prepared dish, then spread the

herd’s pie made with beef is called cottage

mashed potatoes over the top. Drag a fork lightly over

pie in the United Kingdom!

the top of the mashed potatoes. Bake for 20 to 25

minutes, or until the mashed potatoes are golden

brown. Cool 10 minutes before serving.

2 10

Guinness Pub Pie

This pie is hearty and filling, and perfect with a good, stout beer on a cold night.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2 tablespoons butter

2. In a large skillet over medium heat, melt the butter until

1 rib celery, chopped

it foams. Add the celery, onions, carrots, and potatoes.

1 medium onion, peeled and chopped

Cook until they begin to soften, about 5 minutes.

2 medium carrots, peeled and chopped

1 small russet potato, peeled and cut

3. Add the tomato paste and cook until the vegetables

into ¼-inch cubes

become very soft and the tomato paste has begun to

1 tablespoon tomato paste

brown slightly, about 5 minutes. Add the garlic, thyme,

3 cloves garlic, minced

½ teaspoon thyme

salt, and pepper and cook until fragrant, about 1

½ teaspoon salt

minute.

½ teaspoon fresh cracked black pepper

4. Add the beef or lamb to the pan and cook until the

1 pound beef or lamb roast, cut into

½-inch cubes

meat is thoroughly browned, about 10 minutes.

¼ cup all-purpose flour

5. Add the flour and cook until no raw flour remains. Stir

1 cup Guinness stout

in the Guinness and Worcestershire sauce. Cook until

1 tablespoon Worcestershire sauce

the sauce thickens and is bubbling then stir in the

1 cup frozen peas

frozen peas. Cook until the peas thaw. Remove from

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

Chapter 2)

the heat to cool slightly.

1 egg, beaten

6. Pour the meat mixture into the Mealy Pie Crust. Brush

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

the edge of the bottom pie crust with the beaten egg so

that the top crust will adhere. Top with the Flaky Pie

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

Tuck the edge of the top crust under the edge of 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 15

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

additional 40 to 50 minutes, or until the crust is golden

brown and the filling is bubbling. Cool for 30 minutes

before serving.

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Spanakopita (Greek Spinach Pie)

If you are not a fan of feta cheese, you can substitute strained ricotta cheese.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 tablespoon olive oil

2. In a medium skillet over medium heat, add the olive

1 large onion, peeled and chopped

oil. Once it shimmers, add the onions and cook until

3 cloves garlic, minced

translucent, about 5 minutes.

2 tablespoons fresh chopped parsley

10 ounces frozen chopped spinach,

3. Add the garlic and parsley and cook until fragrant,

thawed, and thoroughly drained

about 1 minute. Cool to room temperature.

2 eggs, beaten

8 ounces feta cheese, rinsed, drained,

4. In a large bowl, combine the onion mixture, spinach,

and crumbled

and egg until well combined. Fold in the crumbled feta.

½ cup (8 tablespoons) unsalted butter,

melted

Cover and chill for 30 minutes.

18 sheets phyllo dough

5. Brush the inside of a 9" × 13" pan lightly with butter.

Lay 6 sheets of phyllo dough into the pan, brushing

Straining Cheese and Yogurt

each sheet lightly with butter.

Some recipes call for strained yogurt or

ricotta cheese. Straining removes excess

6. Carefully spread half of the spinach mixture over the

water, which can affect the texture of the

dough, leaving a ½-inch space around the edges.

finished dish. The easiest way to strain

either yogurt or cheese is to line a colander

Repeat this process, then top with the remaining phyllo

with a coffee filter or cheesecloth and put

sheets, brushing each sheet lightly with butter. Pour any

over a bowl. Add the yogurt or cheese and

allow to strain overnight.

remaining butter over the top of the phyllo dough.

7. Bake for 30 to 40 minutes, or until the pastry is golden

brown all over. Cool for 10 minutes before cutting.

2 12

Tomato, Basil, and Mozzarella Tart

Red, green, and white are the colors of the Italian flag, and also the

colors of the delicious ingredients in this simple, fresh tart.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 Parmesan Pastry Crust in a 9-inch tart

2. Line the tart pastry with parchment paper or a double

pan, unbaked (See Chapter 2)

1 egg, beaten

layer of aluminum foil and add pie weights or dry

8 ounces fresh mozzarella, sliced ¼-inch

beans. Bake for 12 minutes, then remove the paper and

thick

weights, brush the inside of the part crust lightly with

4 ripe Roma tomatoes, sliced ¼-inch

beaten egg, and bake for an additional 12 to 15

thick

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

8 fresh basil leaves

Remove from the oven and cool to room temperature.

3 tablespoons extra-virgin olive oil

½ teaspoon sea salt

3. Layer the sliced cheese alternately with the sliced

½ teaspoon fresh cracked black pepper

tomatoes onto the bottom of the tart. Tear the basil

leaves and sprinkle them over the top of the tart.

Fresh Mozzarella

4. Drizzle the olive oil over the cheese and tomatoes, then

Fresh mozzarella is typically sold in a brine

solution or vacuum sealed for freshness.

season with salt and pepper. Serve at room

Gourmet and specialty stores often make

temperature.

fresh mozzarella in house, but regular gro-

cery stores may carry it as well in the deli

department. The color of fresh mozzarella

varies from pale white to slightly yellow

depending on the diet of the buffalo or

cow that produced the milk.

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Torta della Nonna (Italian Cheese Tart)

The name of this dish means “Grandma’s Cake” in Italian. It’s from the Tuscany region of Italy.