Chicken, mushroom and bacon pie

                                                                              51358_593

Ingredients

  • 6 rashers streaky bacon, roughly chopped
  • 60g (2oz) butter
  • 150g (5oz) cup mushrooms, sliced
  • 2 tbsp flour
  • 300ml (½ pint) hot chicken stock
  • 4 tbsp crème fraîche
  • 3 tbsp fresh chopped parsley
  • Salt and ground black pepper
  • About 500g (1lb) cooked chicken, in chunks
  • 1 sheet ready-rolled puff pastry
  • Beaten egg, to glaze

 

Method

  1. Dry-fry the bacon in a frying pan until it’s crispy. Put in a large bowl. Add about a third of the butter to the pan and fry the mushrooms until browned. Add to the bacon.
  2. Add the rest of the butter to the pan, with the flour, and stir to make a thick paste. Pour in the stock gradually, to make a sauce, and bring to the boil for a minute. Stir in the crème fraîche, parsley and seasoning. Pour into the bowl and add the bacon and mushrooms. Cool. Mix chicken into the sauce and put the filling in the pie dish.
  3. Roll out the pastry, if necessary, to ensure that it fits on top of the dish. Brush water on the dish’s edge, put a strip of pastry around, then lay the pastry top on and seal edges, then trim and decorate. Cut shapes out of the leftover pastry and stick on top with water.
  4.  Set the oven to 200°C/400°F/Gas Mark 6 or 200°C. Brush the pastry with beaten egg. Bake for 40 mins until golden.

Recipe from Great British Food Magazine November 2014

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Homemade Caramel Apple Pie

Quote – “before you decide to start placing your pie orders from Mrs Generic Cookie-Cutter Bakery, remind yourself that you can create a completely unique and ridiculously flavorful apple pie in your own home. But just beware. Making this pie, will most likely put you on pie duty for the rest of your life.”

Ingredients                                                                         Caramel-Apple-Pie-8-WM

1 double pie crust

1 cup unsalted butter

6 Tablespoons all-purpose flour

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon cinnamon

1/2 cup water

6-7 granny smith apples, peeled, cored, and sliced

Instructions

  1. Melt 1 cup butter in a sauce pan. Stir in 6 Tablespoons flour to form a paste. Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup of water. Bring to a boil. Reduce temperature, and simmer for 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce.
  3. Cover with a top crust, using whatever technique you feel comfortable with. A full crust, lattice work, or some other variation you prefer. Gently pour the remaining caramel over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon.
  4. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
  5. Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours. This is a perfect pie to make the day before.

Original Recipe Available from happyfoodhealthylife.com

Sour Cream Apple Pie Crumble

Ingredients                                                                                  446446

  • 1 unbaked 9 inch pie crust

  • 3/4 cup sugar

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon salt

  • 1 cup sour cream

  • 1/2 teaspoon vanilla extract

  • 1 egg

  • 2 cups diced apples

  • 1/3 cup sugar

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 cup chilled butter, diced

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
  2. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

 

Original recipe from http://www.allrecipes.com

Bramley Apple Meringue Pie

Ingredients                                                                                              1795644_748119915228380_353689099_n

225g plain flour
115g unsalted butter, cubed
Pinch of salt
1 medium free-range egg
2 tbsps cold water
5 large Bramley apples
Juice and zest of 2 lemons
2 tbsps cold water
4 medium free-range egg yolks
125g caster sugar
25g diced salted butter
4 medium egg whites at room temperature
Pinch of cream of tartar
80g caster sugar
80g sieved icing sugar
2 tsps mixed spice
2 tsps granulated sugar

 

Serves: 6-8
Prepare: 30 minutes
Cook: 40 minutes

(As most Americans & other countries outside the UK do not have easy availability to Bramley apples, some US farms do grow Bramley Seedlings that can be found at some farmers markets, any good ‘tart tasting’ apple will do. It should cook down to a lumpy pulp.)

 

Method

1. Pre heat the oven to 200°C/400°F/Gas Mark 6. Place the butter, flour and salt into a food processor and blitz until you have fine breadcrumbs. A food processor makes great pastry, but if you do not own one then just make the pastry the normal way.

2. Add the egg and ‘pulse’ until the paste starts to come together, then add a little water and mix to a soft dough. Do not over work – you may need to chill the pastry slightly if it’s warm or you have a hot kitchen.

3. Roll out the lightly floured pastry trying to keep a rough disc shape of about 30cm wide.
Roll up the pastry on a rolling pin and unroll over a 25cm x 2cm deep flan ring with a loose bottom. Line carefully and decorate the top edge. Prick the base with a fork and line with greaseproof paper, fill with baking beans and cook ‘blind’ for 20 minutes to set the pastry.

4. Meanwhile, peel and core the apples and cut into 2cm pieces, place in a saucepan and add the lemon juice, zest, water and cook over a low heat until broken down and pulpy. Then cool slightly for 10 minutes. Once the pastry is ready, carefully remove the beans.
Beat the egg yolks into the slightly cooled apple purée, add the butter, sugar and stir until melted.

5. Pour into the flan ring and pop into the oven and cook until just set (about 25 minutes). Then remove from the oven and turn the oven up to 230°C/450°F/Gas Mark 8. Place the egg whites and cream of tartar into a mixing bowl and whisk until foamy. Add the caster sugar and whisk at medium speed until very firm and glossy, then finally stir in the icing sugar and mixed spice.

6. Pipe or decoratively spoon the meringue onto the flan. Sprinkle with a little granulated sugar. Carefully place back into the oven to brown slightly. Remove and cool completely, then serve in large wedges with vanilla ice cream.

Further Bramley Apple recipes can be found at www.bramleyapples.co.uk

 

Chocolate & Strawberry Tart

Ingredients                                                                                    Strawberry-tart-easy-living-13jun13_pr_bt_408x408

1 Ready made Sweet Pastry Case

For the Creme Patissiere:

3 egg yolks

50g caster sugar (Domino fine sugar for USA)

1 tbsp plain flour

2 tbsps cornflour

250ml semi skimmed milk

1 tsp vanilla essence

To Finish:

100g dark chocolate, broken into pieces

1/2 a 35g strawberry jelly tablet (USA uses jello powder packs)

1 kg strawberries, hulled and halved

Dark & White chocolate curls to decorate

 

Method

To make the creme patissiere, whisk the egg yolks & sugar together for 4-5 mins. Sift the flours over the surface then gently fold together. Pour the milk into a saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth. Return to the pan & cook over a medium heat, stirring until very thick. Take off the heat & stir in the vanilla. Cover with a piece of non stick baking paper & let cool

Take the tart case & place on a plate or cake stand. Melt the dark chocolate in a bowl set over a pan of simmering water, then spoon over the inside of the tart case. leave for about 20 mins to set. make up the jelly as the pack directs using half the water. Cool then chill for about 20 mins in the refrigerator.

Spoon the creme patissiere into the tart case. Pile the strawberries on top & brush generously with the cooled jelly (you will have quite a lot left) & chill for 30 more minutes until the jelly is set. Sprinkle with the chocolate curls.

 

Recipe is from my copy of Great British Food Magazine

Apple Pear Pie

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Ingredients

  • Pastry for double-crust pie (9 inches)
  • 3 medium ripe pears, peeled and thinly sliced
  • 3 medium tart Apples, peeled and thinly sliced
  • 1 cup plus 1 teaspoon sugar, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter
  • 1 teaspoon whole milk

Directions

 

  • Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter.
  • Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil.
  • Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown.  Cool on a wire rack.  Yield: 8 servings.

Original recipe available from Taste of Home & Gardens

 

 

Strawberry Pie

IMG_3385Ingredients

3 Tablespoons cornstarch
1  cup sugar
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries

Method

Pre-bake a 10″ pie shell.

Line bottom with the sliced
strawberries

Combine cornstarch, sugar and water in small saucepan.
Bring to a boil and simmer, stirring constantly, until thickened.  Add the
Jell-O and stir until dissolved.  Pour over the strawberries and refrigerate
until set.

Serve with whipped cream

 

Original recipe from Allrecipes.com

Caramel Apple-Cherry Pie

s_RU192188Ingredients

  • 1
    Recipe Piecrust (see below)

 

  • Cranberry Compote
  •  12 ounce bag fresh cranberries
  • 1
    cup granulated sugar
  • 1/4
    cup orange juice
  • 2
    teaspoons finely shredded orange peel
  • 20
    fresh sweet cherries, pitted  or 1 cup frozen unsweetened pitted dark sweet cherries
  • Caramel Apple Filling
  • 8
    tart baking apples (Granny Smith) (2 to 2 1/4 pounds)
  • 2
    tablespoons lemon juice
  • 1
    cup packed dark brown sugar
  • 1
    teaspoon finely shredded lemon peel
  • 1/4
    cup all-purpose flour
  • 1
    teaspoon ground cinnamon
  • 2
    tablespoons unsalted butter
  • 1/4
    cup whipping cream
  • 1
    teaspoon vanilla bean paste (can substitute pure vanilla extract)
  • 1
    egg
  • 2                                                    
    tablespoons coarse sugar

Directions

1.                    Prepare  Piecrust. Divide pastry into 3 balls. Combine 2 to form one large ball. Wrap both balls and refrigerate 20 minutes.

2.                    For Cranberry Compote, in a small saucepan combine cranberries, granulated sugar, orange juice, orange peel, and a pinch of salt. Cook over medium heat until the cranberries begin to burst and mixture begins to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat; cool.

3.                    For Caramel Apple Filling, in a large bowl gently toss together apples, lemon juice, and lemon peel. In a small bowl stir together brown sugar, flour, cinnamon, and 1/2 tsp. salt. Sprinkle over apples; stir gently to coat.

4.                    In a large pot melt butter over medium heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender, about 5 minutes. Remove from heat; cool completely.

5.                    Preheat oven to 375 degrees F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges into a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate with a flat-edge rim. Trim pastry 1-inch beyond pie plate edge. Turn edges under, pressing down on rim. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

6.                    Line dough with parchment; fill to top with dried beans or pie weights. Bake 20 minutes. Remove parchment and weights; bake 2 to 3 minutes more or until lightly golden brown. Cool on a wire rack. Reduce oven to 350 degrees F.

7.                    Roll out the remaining ball to 1/8 inch thick. Using 1 1/2- to 2-inch leaf or acorn cookie cutters, stamp out shapes; transfer to a parchment-lined sheet pan.

8.                    Using a slotted spoon, spoon one-third of the cranberry mixture into the bottom of the prebaked crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cranberry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cranberry mixture on top in random dollops, leaving pockets of apple visible on top (placing the cranberry mixture in little pockets keeps the apples from being dyed red). Leave the flat edge of the crust free from filling.

9.                    Whisk together egg and 2 Tbsp. water; gently brush on edge of crust. Place some of the cutouts on the edge, pressing gently to adhere. Place remaining cutouts on top of filling; brush with egg wash. Sprinkle with coarse sugar.

10.                    Place a foil-lined baking sheet on rack below pie in oven to catch any dripping. Bake 40 minutes. Cover edges with foil; bake 10 to 15 minutes more or until crust is deep golden brown and filling is bubbly. Cool on wire rack at least 3 hours before serving.

Pie crust
Ingredients

  • 2
    cups cold all-purpose flour
  • 1
    cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes
  • 1
    tablespoon sugar
  • 1
    teaspoon salt
  • 1/2
    cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)
  • 1
    teaspoon lemon juice

Directions

1.                    In the bowl of a food processor fitted with the blade attachment,  pulse together  all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust

 

Original recipe in November 2012 Edition of Better Homes and Gardens

Spiced Plum Pie

l_RU191417Ingredients

  • 1
    Recipe Pie crust
  • 10
    large dark plums, pitted and cut into quarters (3 to 3 1/2 pounds)
  • 3/4
    cup packed brown sugar
  • 1/4
    cup cornstarch
  • 2
    tablespoons chopped candied ginger
  • 2
    teaspoons finely shredded orange peel
  • 1
    teaspoon ground cinnamon
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon ground nutmeg
  • 1/4
    teaspoon ground cloves
  • 1
    tablespoon vanilla bean paste or pure vanilla extract
  • 1
    tablespoon sugar
  • 1
    tablespoon cornstarch
  • 1
    egg
  • 1/4
    cup coarse sugar

 

Directions

1.       Preheat oven to 350 degrees F. Prepare Piecrust. Divide pastry in half; form halves into balls. Wrap and refrigerate 30 minutes.

2.       For plum filling, in a 5- to 6-quart Dutch oven combine plums with 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Remove from heat; drain well. Return plums to Dutch oven. In a small bowl stir together brown sugar, cornstarch, candied ginger, orange peel, cinnamon, salt, nutmeg, and cloves; add to plums in the Dutch oven. Add vanilla. Toss gently to combine.

3.       For bottom crust, on a lightly floured surface use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle 12 inches in diameter, about 1/8-inch thick. Transfer to a 9-inch deep-dish pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. In a small bowl stir together sugar and 1 Tbsp. cornstarch; sprinkle over dough. Cover with plastic wrap and refrigerate.

4.        For top crust, roll remaining ball into a 12-inch-diameter circle or large rectangle. Use a lattice roller to roll through dough. Remove bottom crust from refrigerator; spoon in filling. Cover with lattice crust; trim edges. Crimp or decorate edge as desired. Whisk together egg and 1 Tbsp. water; brush on top crust. Sprinkle with coarse sugar.

5.         Place a foil-lined baking sheet on the rack below the pie in the oven. Bake pie 1-1/2 to 1 3/4  hours until filling is thick and bubbly and crust is golden brown. (If after 1 hour crust is already golden, gently cover with aluminum foil for remaining baking time.) Cool on a wire rack.

Piecrust Ingredients
  • 2
    cups cold all-purpose flour
  • 1
    cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes
  • 1
    tablespoon sugar
  • 1
    teaspoon salt
  • 1/2
    cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)
  • 1
    teaspoon lemon juice

 

Directions

1.        In the bowl of a food processor fitted with the blade attachment,  pulse together  all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

 

Original recipe in the November 2012 edition of Better Homes and Gardens

Grandma’s Lemon Meringue Pie

206330Original recipe makes 1 – 9 inch pie

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cupswater
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch)pie crust, baked
4 egg whites
6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

This is a recipe I have cooked every month for about the last 4 years, absolutely yummy. Recipe is from Allrecipes.com