Tag Archives: pie

Impossibly Easy Cheeseburger Pie


Servings 6

Ingredients

1 lb lean (at least 80%) ground beef SAVE $
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick mix
1 cup milk
2 eggs

Steps

Heat oven to 400F. Spray 9-inch glass pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.

– Betty Crocker
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Coconut-Strawberry Ice Cream Pie

8–10 servings

Ingredients

Crust

1 cup unsweetened shredded coconut
6 oz. graham crackers
1/2 cup virgin coconut oil
3/4 tsp. kosher salt
Nonstick vegetable oil spray

Filling and Assembly

2 pints coconut ice cream or gelato (not dairy-free)
2 pints strawberry ice cream or gelato
6 oz. strawberries, hulled, halved, quartered if large
1 Tbsp. fresh lemon juice
1 Tbsp. sugar

Recipe Preparation

Crust

Place a rack in middle of oven; preheat to 350F. Toast coconut on a rimmed baking sheet until golden brown, 3–5 minutes. Let cool 5 minutes.

Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.

Lightly coat a 9″ pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).

Filling and Assembly

While the crust is chilling, remove coconut ice cream from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2″ pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.

Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don’t overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.

Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.

Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.

Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.

Running the blade of a chef’s knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.

Do Ahead: Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.

Recipe by Kat Boytsova
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Frozen Margarita Pie


8 servings
Your favorite cocktail in pie form — what’s not to love? Just keep in mind that you’ll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.

Ingredients

6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
1/2 tsp. kosher salt. divided
3/4 cup chilled heavy cream
5 limes, divided
1 14-oz. can sweetened condensed milk
3 Tbsp. tequila blanco

Steps

1. Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

2. Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, 1/4 tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.

3. Transfer graham cracker mixture to a shallow 9″ pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

4. Meanwhile, whisk 3/4 cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

5. Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining 1/4 tsp. salt until smooth.

6. Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

7. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

8. Using a microplane, zest half of the remaining lime over pie.

9. Freeze pie at least 8 hours, or preferably overnight.

Recipe by Andy Baraghani
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Peach-Plum Galette


Use any stone fruit that looks good to you, or combine two or three types—say, a mix of plums, or peaches and nectarines, or apricots and cherries. As long as the total weight is 2 lb. you’re good to go.

Ingredients

Dough

1 1/2 tsp. sugar
3/4 tsp. kosher salt
1 1/3 cups all-purpose flour, plus more for surface
3/4 cup (1 1/2 sticks) chilled unsalted butter

Filling and Assembly

2 tsp. cornstarch
1 tsp. finely grated lime zest
1 tsp. kosher salt
1/3 cup sugar, plus more for sprinkling
1 lb. peaches, cut into 3/4″-thick wedges
1 lb. plums, cut into 3/4″-thick wedges
1 Tbsp. fresh lime juice
1 tsp. vanilla extract
1 tsp. finely grated peeled ginger (optional)
1 Tbsp. heavy cream
Softly whipped cream or vanilla ice cream (for serving; optional)

Recipe Preparation

Dough

Whisk sugar, salt, and 1 1/3 cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using 1/2-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Most recipes start by pulverizing fat into small bits, but here you’ll use a rolling pin to flatten flour-coated butter into sheets that will puff into layers when baked.

Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.

Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over.

Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile.

Roll out dough to a long rectangle with short ends about 8″ wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don’t panic. This turns the floury mass into a cohesive unit while creating flaky-making stacks of fat and flour.

Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed.

Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding.

Wrap folded dough in plastic, then press it into a compact disk about 1″ thick. Chill 30 minutes.

Roll out dough on a lightly floured surface to a 12″–14″ round or oval about 1/8″ thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.

Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.

Filling and Assembly

Preheat oven to 400. Combine cornstarch, lime zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently.

Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3″ border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.

Place galette in oven and immediately reduce heat to 375. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving.

Serve galette with whipped cream or ice cream if desired.

Recipe by Carla Lalli Music
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Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel


Bon Appétit Test Kitchen
Makes 12 servings

Ingredients

Streusel

1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts

Filling

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream

Preparation

For streusel:

Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.

For filling:

Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.

Preheat oven to 375F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.
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Salmon and Asparagus Quiche


(makes 4 servings)

Ingredients:

1 refrigerated pie crust (e.g. Pillsbury)
8 ounces fresh cooked salmon or smoked salmon, cut into chunks
12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
4 eggs
1 cup heavy cream
1 cup Parmesan cheese, grated
1 teaspoon minced thyme
1 teaspoon minced dill
Salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).

Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.

While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.

Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.

Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.
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Rhubarb Custard Cake


8 servings
This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by the batter and sink to the bottom.

Ingredients

4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1 1/2 cups sugar, plus more for sprinkling
1/4 cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks, halved lengthwise if thick

Special Equipment

A 9″-diameter springform pan

Preparation

Preheat oven to 350. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.

Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.

– Bon Appétit
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Pear, Chocolate, and Hazelnut Crostata


Bon Appétit Test Kitchen
For best results, use Bosc pears: They hold their shape well when baked. Top with whipped cream or vanilla ice cream.
Makes 8 to 10 servings

Ingredients

Easy Tart Crust

2 cups all purpose flour
1 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
2 tablespoons chilled whipping cream

Filling

1 large egg
2 tablespoons whipping cream
4 large firm but ripe Bosc pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices
3 tablespoons chopped husked toasted hazelnuts
2 tablespoons coarsely chopped imported milk chocolate
2 tablespoons coarsely chopped bittersweet (not unsweetened) or semisweet chocolate
6 tablespoons raw sugar, divided
1/4 teaspoon coarse sea salt (optional)

Preparation

Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Position rack in center of oven and preheat to 375F. Place large sheet of parchment paper on work surface. Place crust dough atop parchment; roll out dough to 14-inch round. Transfer parchment with dough to large unrimmed baking sheet. Whisk egg and cream in small bowl. Brush center 10 inches of dough with some of egg glaze, leaving 2-inch plain border. Arrange pear slices in concentric circles atop glaze on dough. Sprinkle hazelnuts and both chocolates, then 4 tablespoons raw sugar over pears. Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust with egg glaze; sprinkle with remaining 2 tablespoons raw sugar, then with 1/4 teaspoon sea salt, if desired.

Bake crostata until crust is deep golden and pears are tender, about 40 minutes. Transfer baking sheet to rack. Run long thin knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Using large tart pan bottom as aid, transfer crostata to platter. Serve lukewarm or at room temperature.
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Chocolate on Chocolate Tart with Maple Almonds


Bon Appétit Test Kitchen
When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.
Makes 10 servings

Ingredients

Crust:

2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
3/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus more for rolling
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg yolk

Maple almonds:

1/2 cup raw almonds
1/2 cup maple sugar or (packed) brown sugar
1 tablespoon pure maple syrup
1/4 teaspoons kosher salt

Filling and assembly:

10 ounces bittersweet chocolate (at least 70% cacao), chopped
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 1/2 cups heavy cream
3 tablespoons honey
1/2 teaspoon kosher salt

Special Equipment

A 9″-diameter tart pan with removable bottom

Preparation

For crust:

Pulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. Beat egg yolk and 3 tablespoons ice water in a small bowl; add to flour mixture and pulse until dough just comes together. Form into a 3/4″-thick disk, wrap tightly in plastic, and chill until firm, at least 2 hours.

Preheat oven to 350F. Roll out dough on a lightly floured surface to a 12″ round. Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan. Trim dough, leaving about a 1″ overhang. Fold in overhang; press to adhere. Prick bottom with a fork. Chill in freezer 15 minutes.

Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2″ overhang. Fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until crust is dry around the edges, about 30 minutes.

Remove parchment and weights and bake until crust is firm and looks dry all over, 5–10 minutes longer. Transfer pan to a wire rack and let crust cool.

Do Ahead: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead; store tightly wrapped at room temperature.

For maple almonds:

Preheat oven to 350F. Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6–8 minutes. Let cool.

Bring almonds, maple sugar, maple syrup, salt, and 1/4 cup water to a boil in a medium saucepan. Reduce heat and cook, stirring often, until mixture turns mahogany, about 5 minutes.

Remove pot from heat and stir vigorously until almonds are coated with crystallized sugar (they will look sandy). Spread out on a parchment-lined baking sheet; let cool, then coarsely chop.

Do Ahead: Nuts can be candied 2 weeks ahead. Store airtight at room temperature.

For filling and assembly:

Combine chocolate and butter in a large heatproof bowl. Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey. Pour cream mixture over chocolate mixture; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Pour filling into crust and chill until set, at least 4 hours.

Top tart with maple almonds just before serving.

Do Ahead: Tart can be made 2 days ahead; cover and keep chilled. Bring to room temperature before serving.
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Shepherd’s Pie with Potato Crust


Makes 4 to 6 servings

Ingredients

Filling

1 1/2 pounds lean ground chuck
2 tablespoons vegetable oil
1 cup dry red wine
1 tablespoon tomato paste
3 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups fresh or frozen English peas

Crust

2 sweet potatoes (about 1 1/2 lb.), peeled and very thinly sliced
2 Yukon gold potatoes (about 1 1/2 lb.), peeled and very thinly sliced
Vegetable cooking spray
2 tablespoons butter, melted

Additional Ingredient

2 tablespoons chopped fresh flat-leaf parsley

Instructions

Prepare Filling: Cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add wine and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated. Remove mixture from skillet, and drain. Wipe skillet clean.

Melt butter in skillet over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.

Prepare Crust: Preheat oven to 375F. Microwave sweet potatoes and 1/4 cup water in a microwave-safe bowl covered with plastic wrap at HIGH 5 minutes. Repeat procedure with Yukon gold potatoes.

Arrange about two-thirds of potato slices, edges slightly overlapping, in a lightly greased (with cooking spray) 9-inch deep-dish pie plate, covering bottom and sides. Spoon in filling. Arrange remaining potato slices, edges slightly overlapping, over filling. Brush potatoes with melted butter.

Bake at 375F for 40 to 45 minutes or until potatoes are tender. Increase oven temperature to broil, and broil 2 to 3 minutes or until golden brown and crispy. Sprinkle with chopped fresh parsley. Let stand 10 minutes before serving.

Make It Ahead

Cook ground beef mixture, and cool completely. Refrigerate mixture up to two days. Add freshly cut potatoes, and bake.

By Southern Living
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