Pie #65- Tater Crust Tuna March 23, 2013

Lent is almost over and I knew this Lenten season I wanted to try to find another seafood savory pie since my last one was a “disaster” according to my husband. Pie #10, Seafood Pot pie was the only pie from the 2010 Pie Project, Travis “rated” below a seven. In fact he gave it a big, fat ZERO. That hurt. I know it wasn’t good, but I don’t believe it deserved a 0. No one gagged or barfed while eating it.  In fact, I almost thought about calling this Tater Crust Tuna pie “Seafood Retribution Pie” instead.

I picked out this recipe from my Google search since it had an interesting addition to its crust ingredients potato flakes. We Idahoans love our potatoes. Funny thing is that I rarely use potato flakes though. I always use the real deal when serving my family the starchy, tuberous vegetable, so off to the store I went to grab my box of instant potatoes.

Turns out the Tater Crust Tuna pie was a big hit a home. The husband loved it and 3 out of four boys ate it. (Just in case you were wondering, it was Ernie who turned his nose up to this one.)

For all of you looking to avoid a meat dish coming up this  Good Friday, try this! Yum!  It has simple ingredients, it is super easy to make and it is quite delicious!

Tater Crust Tuna Pie

TATER CRUST TUNA PIE

CRUST:

• 1 cup all-purpose flour
• 1/2 cup mashed potato flakes
• 1/2 cup cold butter
• 3 to 4 tablespoons ice water
• 1 can (2.8 ounces) french-fried onions, divided

FILLING:

• 1 egg
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 3/4 cup mashed potato flakes
• 1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
• 2 tablespoons chopped pimiento-stuffed green olives

DIRECTIONS:

• In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell.
• In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust.
• Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.

Nutritional Facts1 serving (1 each) equals 380 calories, 24 g fat (12 g saturated fat), 81 mg cholesterol, 705 mg sodium, 29 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Tater Crust Tuna Pie in Country Woman January/February 1988, p29

Tater crust ingredients

Tater crust in the pie plate

Filling ingredients in the pie shell- oven ready!

Pie #56- Tater Crust Tuna

Pie #64- Apple Pomegranate (Pi Day Pie)

A friend of mine,  Trudy Sullivan Stoudamire,  sent me a message a few days before March 14th, official  “Pi Day”, to remind me of this fun, mathematical day ahead.  My boys were definitely excited for “Pi Day” since their school math teachers decided to go-big on the celebration of this mathematical formula day- 3.14. There were special math activities in the classrooms, hand-made posters hung on the school hallways and the cafeteria even served pumpkin “pi” to the students that day.

I wasn’t quite sure of what I was going to make at first, but I knew I had to come up with something thematically good in order to incorporate the 3.14 into my “Pi Day” pie.

Originally, I had bought a red pomegranate fruit when I was working on ideas for Pie #61, but my son Henry wanted cinnamon apple pie, so I had to forget the red fruit idea and go a different direction. The red pomegranate continued to ripen in my fruit bowl… so when I finally came up with concept of apple pomegranate pie with 3 parts apples, .14 parts pomegranates, I went to the store to buy apples and another pomegranate fruit. The problem was pomegranates were now out of season. I had bought my original fruit at the very end of it’s growing season, so now three weeks later there were none to be found.

Well, turns out, overly ripe pomegranates are still usable. They don’t mold, they just lose some of their juiciness. My guess is that if I had used a perfectly ripe pomegranate, the insides of my pie would have turned red, but I will test that hypothesis on Science Pie Day, when ever that is!

Here’s the crust recipe from Ken Haedrich’s book, Pie.  I used this for the very first time and it was marvelous! Oh, yes, I will be using this one a lot more in the future.

Extra Flaky Pie Pastry Recipe- by Ken Haedrich

For the pie filling, I made this up. Here’s the recipe:

Apple Pomegranate Pie ( Pi Day Pie)

Ingredients:

• Extra Flaky Pie Pastry recipe- Double Crust
• 3 parts apples or (5-6)  large granny smith apples
• .14 parts pomegranate seeds or all seeds from (1) pomegranate fruit
• 1 cup of sugar
• 1 Tablespoon of cinnamon.

Make your pie pastry. Mix filling ingredients and place into pie shell. Add double crust to top. Pinch together to form a decorative edge. Use a knife to cut slits into the top. ( I decorated my Pi Pie with a pi symbol using extra dough and a little bit of pomegranate juice for color.) Bake in the oven at 375 degrees for 40-45 minutes.

My overly ripe pomegranate fruit

Rinsed pomegranate seeds

Sliced Granny Smith apples

3 parts apple + .14 parts pomegranate = 3.14 Pi Day Pie Ingredients

Extra flaky crust

The apple and pomegranate fruit filling

Pi Day Pie 3.14 (2013)

Pie #64- Apple Pomegranate (Pi Day Pie)

Pie #63- Frosty Mocha March 17, 2013

I had been waiting months for warmer weather to finally make this pie. (Actually, a few years is a better description. I found this recipe at my Mom’s house during the 2010 Pie Project and had set it aside in hopes of making it one day.)

Spring wasn’t quite here when I made this one a couple weeks back, but the kids had finally wore me down. They were begging for an ice cream pie. This one doesn’t have ice cream in it, but it does use whipped topping.

Once made, this pie has to be placed into the freezer for about 4 hours. Remember that fact and give yourself time to let it freezer-set before you serve.  I didn’t and the pie didn’t quite “stand” like it should have if I had waited another hour.

Frosty Mocha Pie Recipe from Taste of Home 2008

At Christmas our family was given a huge tin of small butter cookies. About mid January, I pulverized about 5 dozen of them in my food processor and place them in a quart storage bag and threw them in the freezer.  I figured this would be a great substitute for graham crackers in a graham cracker cookie crust. I was right. Here’s the recipe I used, but instead of the graham crackers, I used my butter cookie crumbs. I also omitted the nuts from the recipe since my kids don’t care for them.

The makings of  the butter cookie crust.

Nate, my oldest son, helps me make the butter cookie crust

The only good thing instant coffee is good for- dessert

Mixing the filling- cream cheese, sugar, cocoa milk, vanilla and instant coffee

The mixture with the whipped topping added in.

Not-so-frosty mocha pie is now ready for the deep freezer.

Three hours later, slicing up the frosty mocha pie. Note: Best to wait 4 hours until it is set.

Who is ready for a slice?

Pie #63- Frosty Mocha

Pie #62- Fudge Brownie

Here’s another super easy pie to make. This recipe I made up in my head.

I made a quick pie crust from my Mom’s recipe.

(JAN) MOM’S PIE PASTRY

• 1 cup flour + 2 tablespoons
• pinch of salt
• 1/3 cup Crisco vegetable oil
• 2 tablespoons cold water

Mix flour, salt and oil with a fork. Add water and form into a ball. Roll between two pieces of wax paper. Peel top layer of wax paper off and flip other layer of wax paper and rolled dough onto a 9″ pie pan. Form decorative crust. 

Next, I had the kids  make a box of brownie mix. We put the brownie mixture into the pie crust and then baked it in the oven at 350 degrees  for 35 minutes and WHALAAAA a fun, easy dessert!

Our neighbor, Dalia, participated in the pie making this time. Henry also helped. (I think he is really beginning to like pies- or at least he is trying them more often.) This one is pretty hard not to love.

Mom’s pie pastry

Today’s pie maker helpers- Henry and Dalia

Dalia works on the brownie mixture

Ohhhh, Henry!

The brownie mixture is the filling in the pastry shell

Pie #62- Fudge Brownie

Dalia adds the ice cream and whipped cream toppings

Happy bellies! Happy kids!

Yum!

Nate devours his piece.

Even Ernie doesn’t pass this one up!

Pie #62- A little Slice of Heaven

Pie #61- Cinnamon Roll Apple

I’ m WAAAAY behind on my blogging, but not my pie making.  SO, here’s #61- Cinnamon Roll Apple Pie.

Henry is the one who came up with the idea for this pie.  He asked if I could make a cinnamon apple pie and when this recipe popped up on my google search, well, it didn’t take him long for him to agree to help make it.

I thought it was fun that the crust is made completely out of cinnamon rolls, so for all of you who are scared to make a pie crust from scratch, this one is for you! You still will need a rolling pin, but it is very easy to make.

http://www.pillsbury.com/recipes/cinnamon-roll-dutch-apple-pie/28ab433c-eac9-462d-9848-4903260e6821

Mom’s helper in the kitchen today. Henry loves (bacon and) apple pie.

Mixing the crumb topping

Rolling out the cinnamon rolls.

Henry puts some muscle into rolling out the dough.

The crust made from (8) Pillsbury cinnamon rolls

The granny smith apples, sugar and cinnamon filling

The filling goes in the pie shell

Last step- crumb top on. Oven ready.

Pie #61- Cinnamon Roll Apple

Henry is proud of his cinnamon apple pie!

Personal Notes:

• I did find that the crust was a bit soggy at the bottom of the pie plate in spots where the round, flattened rolls overlapped each other.
• This pie was really yummy and I will definitely make it again when I don’t feel like rolling out a pie crust.

Pie #60- Blue cheese February 18, 2013

A huge thank you to my NDA highschool classmate, Juliana Kascsak for sharing this recipe with me. The minute I saw it, I knew it would have to be posted in the blog. Thank you, Juliana!

This savory pie is perfect for a party… if you like blue cheese, you will love this pie! It is quick and very easy to make AND incredibly delicious!!!

 BLUE CHEESE PIE

2 large white onions sliced (or chunked) thickly

1 stick of butter

8 ounces of blue cheese

8 ounces of cream cheese

2 prepared pie crusts*

Black pepper

Place bottom layer of pie crust in a 9 “ pie plate.  Cut the blue and cream cheese into large chunks; place two cheeses in a large bowl.

Sauté onions and black pepper in butter till glassy.  When done pour entire pan of onion and butter mix over cheeses and stir till well combined.  Spoon mixture into prepared pie crust and flatten.  Top with second crust and crimp ends together.  Bake on a 350-degree oven till crust is brown… (You may egg wash the crust for shine if desired).

Serve right from the oven with fresh fruit or vegetables…crackers  are not really needed if you utilize the crust.

Enjoy…Juliana

(*Since it is against my own rules of the blog to use prepared pie pastry crusts, I included the homemade pastry recipe that I used for this pie. )

Basic shortening pie pastry (double crust)

Sauteing the onions and butter

Adding the onions to the blue cheese and cream cheese mixture

The onion and cheese mixture in the pie filling

Top crust on and adding the egg wash.

Pie #60- Blue cheese

The tasty slice of Pie #60- Blue cheese! YUM!!!

Personal Notes:

• Simple and easy.
• Extremely rich, so definitely slice your servings small. And don’t forget the red wine and fruit.
• INCREDIBLE! Definitely a new addition to my favorite appetizer recipes.

Pie #59- Pear (again!) February 10, 2013

Yes, I have proclaimed that I would make 52 new pies this year, but this pie from the 2010 Pie Project is definitely worth mentioning again in the 2013 edition.

Pie #6- Pear was by far the “people’s favorite” pie of the 2010. Served in a cornmeal crust with a small piece of Gorgonzola cheese, this pie will knock your socks off.

Martha Stewart recipes always tend to be a bit over the top for me, but this one is pretty bones-bare-basic. Although it does require a bit of pre-planning with soaking the pears overnight in a wine reduced liquid, it is not very difficult to make, so even you can wear Martha’s apron this time.

I have probably have made this same pie over a dozen times now and it never disappoints. My boys even know and revere the special status of the pear pie. It usually comes out noteworthy occasions. Last night was one of them. I made this one for the boys’ school fundraiser. It was the only pie among the many desserts in the sweet shop auction. Hopefully,  who ever bought it enjoyed it as much as we do!

Pretty pears

Peeling off the skins

Pie dough ready to go!

Wine soaked cut-up pears in the pastry shell

Pie #59- Pear (again)

Personal Notes:

• Yes, this is my favorite pie to make. Its ease of assembly and it’s delectable flavors, keep this as my personal front-runner.
• I love the wonderful flavors you get in every bite of this pie. The firm, wine-soaked pears have a hint of clove and cinnamon. The sweet cornmeal crust is coarse and crumbly. Add a little bite of  Gorganzola cheese and a nice Sauternes glass of wine and you have got yourself a little slice of heaven on a plate!

Pie #58- Strawberry

My friend Angie picked out this recipe on Thursday evening and by Friday morning we were in the kitchen together. She loves old fashion things- including her pie crusts.  Strawberries were ripe and on sale in the grocery stores.  She picked up the berries and I supplied the crust and within a few short hours we were enjoying this refreshing, delicious strawberry pie.

Here is the link to the recipe:   http://www.recipe.com/strawberry-pie/

With my new rolling pin in hand… one that I rescued from an antique shop a couple of miles down the street from my house… we were off to create a mid-winter delight.

Rolling out the dough with my new rolling pin

The perfect pie crust

Angie hulling the strawberries

Beautiful berries!

Busted! Berry taster!

Showing off our prize

Looks like summer to me!

Fresh berries in the pie shell

Whisking the strawberry gelatin into the sugar and cornstarch mixture

Pouring the gelatin mixture on to the berries

Pie before dinner with Angie!

Pie #58- Strawberry

Ready to eat!

Personal Notes:

• Everything about this pie is simple and basic. Strawberries, gelatin, cornstarch and sugar. Ahhh, an easy pie to make. The only time involved was waiting the two hours for the gelatin mixture to set. It proved to be very simple and surprising more delicious than I had expected.
• We left out the strawberry extract, since we did not have it on hand and really didn’t miss it.
• Three of my four boys loved this pie. The surprise was that Nate, who is normally my fruit-aholic, did not care for it because he does not like gelatin products. On the other hand, my regular non-pie-eater Henry, LOVED it since he is big on jello.

Pie #57- Parmesan and Spinach

Rolling dough with my broken rolling pin, this is how #57 started out.  It is do-able, but not ideal. I have had this baby since my single days of living alone in my Lakewood apartment. It was a housewarming gift from my mother, the pie queen.  Sadly, it looks as if it is time for this beloved kitchen utensil to go into retirement.

After starting out 2013 with four sweet pies in a row, I was glad to finally welcome the first savory pie of the year. I found this recipe on Food Network’s website a few years back and was eager to try it out.

http://www.foodnetwork.com/recipes/emeril-lagasse/parmesan-and-spinach-pie-recipe/index.html

Spinach, onion, bacon & parmesan on the stovetop

Pie pastry in a springform pan

Adding the filling to the pastry shell

Top layer of pastry now on. Ready for the oven

Pie #57- Parmesan and Spinach

Personal Notes:

• I used the bacon instead of pancetta since I had it on hand. My family loves this particular pork product so I added 1 cup instead of the 1/4 cup  in hopes that it would offset the huge amount of spinach that was in the pie. (The boys were less than impressed.)
• When baked, this became a really dense pie. I felt like I was getting two servings of vegetables in my one serving slice.
• Yum! I would definitely make this one again. I happen to serve it for dinner one evening, but I would definitely make it for lunch or breakfast.

Pie #56- Fudge Nut January 24, 2013

On Saturday evening, our family had been invited to a dinner party for 16 hosted by Bob and Kathryn Hunter. This meant I needed to bake two pies to feed our group. Coming off of my four-hour pie from the previous post, I was desperate to find a chocolate pie that I could whip out in far less time.

A good friend of mine from my Ohio days, Lisa Blidar (Llama Lisa), sent me a little pie recipe book for Christmas this past year. Lisa and her husband Ron now live in Colorado near my two younger brothers and their families.  And if I have my way this year, I will be baking a pie with her at some point. Let’s hope it is not out of a camp trailer.

I used my mom’s crust recipe. (See below.) With the exception of the pecan garnish on top of one, these Fudge Nut pies are the same.

JAN MOM’S PIE PASTRY

• 1 cup flour + 2 tablespoons
• pinch of salt
• 1/3 cup Crisco vegetable oil
• 2 tablespoons cold water

Mix flour, salt and oil with a fork. Add water and form into a ball. Roll between two pieces of wax paper. Peel top layer of wax paper off and flip other layer of wax paper and rolled dough onto a 9″ pie pan. Form decorative crust. (Poke holes around rim of crust if single). Bake for 12-14 minutes at 400° or until golden brown if recipe asks for a “baked pastry shell”. Cool on a wire rack.

This is one of two pie crusts I made since I doubled the recipe.

Beautiful fresh eggs from the Rudin family that went into our pies.

My one-bowl filling. All the ingredients are in there. Note the recipe was doubled.

Same filling just garnished differently.

Both pies baking in the oven. Look how high they both rose!

Pie #56- Fudge Nut

Ready to eat with ice cream!

Enjoying the pie project with Fr. Brian and the Rudin and Hunter families! Thanks for a fun evening!

Personal Notes:

• A HUGE thank you to the Hunter family for the gracious invite and delicious dinner. What a fun evening it was!
• Thanks also to the Rudin family chickens for the tasty eggs. I will trade left-over carpet samples (to keep your chicken feet warm) for fresh eggs any time! They are liquid gold. A dozen doesn’t last long at our house.
• Love the recipe book, Lisa! There will be more pies coming out of this little paper treasure!
• This pie was EASY and delicious. All of the dry ingredients came straight out of my pantry with no extra trip to the grocery store needed. Between the pie crusts and the filling, this took me about 35 minutes to assemble.
• This is another version of a chocolate pecan pie…. chocolate + pecan= soooooo good!