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Help me Pie to the tastiest degree!
Kyougu
Registered User regular
Registered User regular
A friend is having a pie party in a couple of weeks, and I need some tasty or unique recipes for pies.
I'm also a newbie when it comes to cooking pies, so that probably may limit them. Definitely going to use store bought crust for ease.
I'm also a newbie when it comes to cooking pies, so that probably may limit them. Definitely going to use store bought crust for ease.
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It's a recipe from Paula Haney, who makes the best pies in Chicago at Hoosier Mama Pie Company. I had never seen a sugar cream pie until I tried it at her shop, so it probably qualifies as unique. It's also very tasty, but very deadly. The filling is a rich, dense custard. Small slices are the way to go for this one. The recipe includes her crust recipe, which is worth considering if you have a food processor. I know that rolling out your own crust is daunting, but her crusts are amazing and go a long way in elevating any pie.
That said, I used store bought crusts pretty happily for years. I just can't go back now that I know the difference.
Chicken Pot Pie - Quick, easy, delicious...NOT safe for diets.
2 cans Cambells cream of chicken soup.
1 can cambells cream of mushroom soup.
1 onion
1 rotissery chicken from the grocery (cooked...I like to just go with plain flavor).
1 can corn
1 can green peas
1 small can mixed veggies.
1 small can sliced potatoes (or you can make your own).
3 -4 pillsbery premade pie crust (in freezer section).
take the pie crusts out to thaw slightly.
Strip the meat off the chicken, chop it up. Chop the onion finely.
Combine all ingredients in a pot on a low heat, stir it up, add some black/red pepper, celery salt to taste.
Pour into the pie crusts, should fill two deep dish pies, take the third/fourth pie crust, turn it into a cover for the two you filled. Any crust and pie mix left over - Roll out the leftover pie bits, turn it into a Calzone stuffed with pie bits. slice some slits in the top of the pies and calzone, bake at 325 until you stick a toothpick/knife in and find that the crust bottom has cooked.
So how hard is it making your own crust?
http://www.crazyforcrust.com/2016/09/no-bake-peanut-butter-cup-pie/
If you have a food processor, exceedingly easy. If not, considerably harder.
Pumpkin pie is delicious and seasonal.
It really isn't very difficult if you have a food processor. The hardest part is rolling the dough out to a good thickness, and placing it in your pie tin, without tearing or damaging it. The good thing about that being the hardest part is that if you make a big mistake you can ball it back up, cool it down again in the fridge or freezer, and re-roll it.
If possible, my suggestion would be to try to make your own dough since the taste/flakiness difference is very substantial. But have a store bought crust on hand that you can use if things just don't work out or get too frustrating. If the homemade crust works for something unique, awesome. Just use the store bought crusts for pumpkin pie or something similarly easy. And on that note, I've made all kinds of interesting variants on a standard pumpkin pie over the years - from working with fresh pumpkins, to something like a cazuela pie - but my wife and family always prefer the basic, classic pumpkin pie recipe here that is extremely easy to make.
https://smittenkitchen.com/2013/12/breakfast-slab-pie/
I'd never made my own crust before and I definitely screwed it up, my mother helped me rescue it the night before because she's a culinary wizard. I did it the old fashioned hard way and I'd recommend any shortcuts that seem remotely plausible because holy crap that was a lot of work. food processor, vodka, just don't try to channel grandma on your first go and do it with your bare hands.
It turned out amazing though. Much better than store bought crust (which is fine! it's just not as utterly delicious). Highly recommend doing a few practice runs and making crust yourself.
I've made this too, and it's amazing. And in the savory vein of this format, this onion bacon galette from Huckleberry is also extremely delicious.
I'm personally of the opinion that if you aren't making the crust from scratch, the odds of the pie being more than just okay are very low. But, I'm Very Into Pie now, after 20 years of thinking pie sucked because of limp, thin, store-bought crusts.
So, +1 to making your own crust, +1 to the vodka method for making sure nothing gets over watered (and +1 to swapping the vodka for pear or apple brandy in autumnal fruit pies).
Freshly whipped cream without sugar really classes up a sweet pie. It's easy to prepare on the spot with a hand or stand mixer and still not difficult with just a whisk and some effort.
This isn't getting enough attention. My wife just switched to this recipe. Holy balls, it makes the crust so much better.
http://www.finecooking.com/recipes/bourbon-chocolate-pecan-pie.aspx Also make this pie. It's sort of a two person pie to make though. Whipping the egg yolks while pouring the hot boiling sugar requires four hands to do safely. We've yet to come up with a better method. Though I guess we could use our KitchenAid to do it and not risk me getting third degree burns.
http://thepioneerwoman.com/cooking/dreamy-apple-pie/
That... that sounds like the greatest idea +_+ !
I think at last count we have 22 different kinds (of sweet and savory variety) that people have commited to bring.
I'll try to get some good pictures, including of whatever I end up making.
Cookies
1¾ cups flour
2 sticks unsalted butter
¾ cup sugar
1 egg yolk
pinch of salt
1 tbsp. almond extract
Place all the ingredients into a large bowl. Cut the butter into pieces. Knead all of the ingredients together until you have a workable dough ball. Press the dough into a greased 8” round cake pan. Brush to top with egg white.
Bake at 350 degrees F, 30 minutes or until golden brown.
Pie!
If you want to use this to make an apple pie (and you definitely do), you can leave out the almond extract. (I don't , and I add 1tsp of corn starch to the filling. I also like to put some turbinado sugar on the top crust. To make sure there's enough dough for the crust I increase the above recipe by 1/2 when making the pie.)
8 apples (granny smiths) peeled and sliced. Sprinkle with cinnamon and sugar to taste. Pinch of nutmeg.
Line the bottom of an 8 inch cake pan with ½ the dough. Mold it up the sides of the pan until it reaches the top. Chill the other half of the dough
Fill the pie shell with the apples.
Roll out the remaining dough and cut into ½ inch strips. Lay across the pie in a lattice pattern. Crimp the edges with your fingers.
Brush the top with egg white
Bake at 350 for 50 minutes or until golden brown.
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Pie party was a huge success!
I went with the Hoosier Pie as it seemed simple enough and it was enjoyed by all, but man was it sweet!
Thanks for all the recipes, def planning on trying them out in the future.
Really glad it worked out for you!
The best pie filling in cold weather is beef. Cube up some rump, brown some onions and garlic in a splash of light olive oil, brown the beef in the pan with the onion and garlic, then add gravy and sliced mushrooms. Reduce it until it's nice and thick, put that in some flaky butter pastry, win every award ever. Next time!
Easy if you've got a stand mixer. Half an hour of whipping the filling if you don't, but probably still worth it.
AAaaah! So cool! I wish I could give it more