Delicious Dinner and Dessert Pie: Food and Nutrition Series

By Julie A. Anderson

Are You Pie Shy?

No more need to worry.

Here you have pie recipes for quick and easy pies and pie crust for everyday as well as special occasions.

As I write this (September), the Holidays are right around the corner. Fall is here. The trees are turning yellow and red and orange. Pumpkins are getting fat in the fields. Citrus is ripening on the trees. We’re beginning to look forward to the sights and sounds and aromas of fresh baked foods for Halloween and Thanksgiving and Christmas. A lot of those luscious aromas are the result of fresh baked pies cooking in the oven. And that’s what this book – Delicious Dinner and Dessert Pie – is all about.  

For Halloween, we have delicious pumpkin pie with its cinnamon aroma and its distinct pumpkin flavor that can be enhanced with cold, creamy vanilla ice cream. For Thanksgiving, we have chicken pie and chicken pot pie which can so easily be turned into turkey pie or turkey pot pies just by using some of your left-over turkey instead of chicken. Christmas desserts can be anything from fresh fruit pies in tender, flaky double crusts that are beautifully golden brown to single pie crust meringue or cream or chiffon pies whose aromas make your taste buds tingle as you bend over them to get the greatest pleasure.

Some of our other desserts include:

     Lemon meringue pie recipes

     Apple pie recipes with their distinct sugar and cinnamon aroma

     Cherry pie recipe

     Black bottom pie with its special Jamaican rum flavor

     And various cream and chiffon pies

for your sweet pie recipe collection.

We also give you savory pies including vegetable pies, meat pies, chicken pies, and fish pie recipes for your main meal including:

     Shepherds’ pie

     Chicken pie which could easily become a double pie crust turkey pie

     Tuna bake with a cheese swirl topping

     Halibut fisherman’s pie

and others.

If any of these pie recipes capture your interest, scroll up and click the buy button now. You can be making any of these delicious dinner pies and/or dessert pie recipes within minutes.

• Language: English
• Publisher: Joyce Zborower, M.A.
• Release date: Apr 3, 2015
• ISBN: 9781507040287

Book preview

General Rules

The finished product is only as good as the ingredients that are used. Therefore, butter is always the unsalted variety and not substituted with margarine or other, spices are fresh and fragrant, maple syrup refers to real maple syrup and vanilla to real vanilla extract. Flour is unbleached, enriched. Since you will be grating the rind to make zest, fresh fruits should be organic. Milk = whole milk.

Tip for making whip cream: In order for the heavy cream to whip properly, everything touching the cream MUST be very, very cold. To this end, put the cream, the mixing bowl, the beaters, and the sugar in the freezer for about 5 minutes prior to starting.

Tip for making meringue: In order for the egg whites to whip properly, the egg whites must be at room temperature.

Legend

tsp = teaspoon

T = tablespoon

Gluten-free Pie Crust

Information for making gluten-free pie crusts can be found here: http://paleogrubs.com/pie-crust-recipes

Copy and paste this main link into your browser bar.

This is not my website; familiarize yourself with its privacy policy.

You will be taken to a website page with 10 incredible gluten free pie crusts.

Gluten/Sugar/Dairy Free Pie Crust

Sweet and Savory Paleo Pie Crust

Perfect Paleo Pie Crust

Paleo Pie Crust

Everyday Paleo Pie Crust

Pecan Pie Crust

Chocolate Pie Crust

Perfect Flakey Grain Free Crust

Basic Paleo Almond Crust

Grain Free Apple Pie Crust

To access the particular recipe and the step-by-steps (with pictures), click on the appropriate link on the webpage.

The above crust names are directly quoted from: http://paleogrubs.com/pie-crust-recipes

For those who want gluten-free pie crust but don’t want to make it themselves, Whole Foods and perhaps other health food stores stock pre-made gluten-free pie crust shells. Check stores in your own area.

Wheat-based Crust – for pies, tarts, and cobblers

For many otherwise good cooks, pie crusts have proven to be an especially tough challenge. As one author of a technical cook book states, Pie crust has at once the simplest ingredients and the most diverse results of any baked food known. It seems to require a light hand, a sure touch, and at least two prior generations of excellent cooks.

The ingredients for regular pie crust are: flour, shortening, salt, and water. Proportions can vary somewhat (within limits) in various recipes, but this is not what makes for a good (tender, flaky) or poor (dense) crust. The consistency of the dough is determined by how it is handled. It is essential that pie crust be handled lightly and as gently as possible. It is also important that the ingredients are cold. Cold solid shortening should be worked into the cold flour. The idea is not to produce a homogeneous mixture of the two, but just to coat the particles of fat with flour. The fat particles should be about the size of peas. It’s the layers of small fat particles that make the pie crust tender and flaky. Just enough cold water is used to hold the fat and flour together. If the mixing process is to heavy handed or goes on for too long making the fat particles too small, the fat melts and forms a solid mass which then produces a tough crust.

Regular pie crusts are usually made with all purpose, unbleached, enriched flour as pastry flour generally produces a crumbly crust. However, chiffon and cream pies sometimes use thin, precooked crusts made from pastry flour. Good cooks disagree about the type of shortening to use. Some swear by lard (rendered beef fat); others may prefer rendered chicken fat or butter or vegetable shortening. All are quite satisfactory.

There are also other types of crusts made from graham cracker crumbs or from sweet dough. These will be discussed in the recipe section.

Pie Crust #1

2 ¼ cups flour

1 tsp salt

¾ cup shortening

5 or 6 T ice water

All the ingredients should be cold . . . even the flour. Using two knives, cut half of the shortening into the flour until the mixture looks like course meal. Add the rest of the shortening. Using the fingers of both hands, reach into the bowl and scoop up the flour and shortening and rub your fingers against your thumbs letting the mixture fall back into the bowl. Continue until the mixture looks like small peas. Dissolve 1 tsp salt into 5 T ice water. Visually divide the flour mixture into 5 segments. Sprinkle the water – 1 T at a time – over one of these segments of flour and use a fork to moisten that whole segment. Then push that to the side while you moisten the other segments in the same way. Decide whether you need to use the 6th T of water. When all the flour has been moistened to your satisfaction, squeeze all of the sections together to make a ball in