Apple Pie

I made this pie a few weeks ago, after we went apple picking and came home with a ridiculous supply of apples. Some of them ended up in this Roasted Cardamom Applesauce. Many made their way into school lunch sacks. But, we still had about a dozen left and I really wanted to make a pie.
I've made apple pie before, but it was so long ago I have no idea what recipe I used. When looking for an apple pie fix, without as much work, I usually end up making something faster and easier...like Apple Crostata, or Apple Crisp. This time, I wanted the real thing and after some browsing around the Internet in search of a great recipe, I found this one by Rose Levy Beranbaum.

Making pie crust isn't my strong suit. I mean, the process is simple enough...but, I usually encounter the typical issues, like struggling to get it rolled out evenly {and never in an actual circle!} or having the crust shrink back in the pie pan as it cooks {which I'm told is caused by stretching the dough too much}.

Peanut Butter Pie

I made this pie today as a tribute to a fellow food blogger. One whom I've never met, but who's blog, In Jennie's Kitchen, I've been reading for longer than I've had my own. Tragically, her husband passed away this past Sunday...suddenly, of a heart attack. The food blog community immediately took to the internet, reaching out, wanting to know what they could do to help her.
Amazingly, she posted to her blog this week, to talk about her husband and to ask her readers to make this pie today. It was something he loved, and making it is a way to celebrate his life. She also asked that it be shared with someone you love.

Easter Ricotta Pie

Oh my. This past week has been quite long...
My kids were home from school for Spring Break, as I talked about here. It rained most of the week...so, on one of those rainy days I decided we would make a ricotta pie for brunch on Sunday. Growing up, my grandmother would always make a ricotta pie on Easter. It has a more sophisticated taste than most kids would go for. But, even as a child, I always loved it!
It seems that every Italian mother, or grandmother, has her own way of making this traditional dessert {I won't even get started on the savory version...with sausage, ham & and/or cheese}. Some add soaked wheat grains to the filling. Some add chopped candied orange peel, citron, or mixed fruits. Some add chocolate chips.
Most commonly, my grandmother added chocolate chips & candied mixed fruit. Although, I do remember an Easter, or two, where she did make the grain pie.
I didn't have my grandmother's recipe. But, I figured with some searching on the Internet, I could find a similar version. So, after some poking around, I decided on one. It included many steps & was very complicated looking, but I figured we had nothing else going on that day & decided to go for it.
The result?
A complete disaster...in fact, inedible.
I was so disappointed. Not only had I wasted an entire afternoon baking something I wouldn't be able to serve, I still didn't have a dessert for Easter! So, I called my father & asked him if he knew grandma's recipe for Easter pie. He said he thought he had it around somewhere & that he would look around.
That afternoon, I was very happy when he emailed me a copy of her recipe. I decided to make it Easter morning for our brunch that day. We were having a family brunch here at my house. I had planned, shopped & prepped all day Saturday for the event.
But, unfortunately, things didn't turn out as I had planned.

Cheddar & Banana Pockets

Just because I'm doing the low-carb thing doesn't mean you all have to. I have to cook for my kids after all! These cheesy pockets {really, they're empanadas} are a Bozo favorite. Seriously, I can't see a kid not liking these. They are simple. Nothing gourmet here. The dough is super basic & definitely goes over well with a kids finicky palate. If you'd like a richer, more buttery dough, I recommend you try the empanada dough used here.
The filling is the perfect balance of salty & sweet. Bananas & cheddar cheese may not be a combo you've ever thought to combine. But, believe me, it's good!
My intention was to make these for lunch on Sunday & then have some leftover for school lunch this week. But, they never made it that far. I would imagine they'd be good with all sorts of fillings too. You could get creative here...I was thinking up next I would try bananas & nutella. Yum.

Shallot & Goat Cheese Tart

This recipe is from my Barefoot in Paris cookbook. I have been wanting to make it for ages & finally did this weekend. I love quiche & this is a different spin on the classic, as it's lighter on the eggs & heavier on the cheese. While the ingredients themselves are not light...loads of cheese, cream & butter. It has a very light & airy texture. I made a few changes in the original recipe. I used a bit less cheese & changed up a few of the steps in making the pastry. I loved the final dish & will be keeping it in mind for our Easter brunch.

Ham & Cheese Quiche

I have a lot of experience making quiche. It's what I make nearly every time I host, or cater a shower, or luncheon. This recipe is not from a cookbook, but something I have developed over time, with some help from my MIL...who happens to make an awesome quiche herself.
Nearly every quiche recipe is different. Some use less eggs & add in crème fraîche. Some use half cream & half whole milk. Personally, this is my favorite & comes out with a texture that is neither too firm, nor too gooey.
I am making it with very simple fillings today...as it's for the Bozo's dinner. But, you can get very creative. Some of my favorites are caramelized shallots & goat cheese, or sharp cheddar with spinach & sliced fresh tomatoes on top.
It's a great way to empty out the fridge on leftover night...anything goes. And these proportions will work for anything.
You should have a partially baked pie shell ready. It can be store bought, or made from scratch.
Preheat the oven to 350 degrees.

In a large mixing bowl, add 5 eggs.

To them add a pint of half & half,

a pinch of nutmeg,

a teaspoon of kosher salt,

and a 1/4 teaspoon of white pepper.

Then, whisk it all up.
This is your custard.

I don't measure anything as far as fillings. You can add anything you want, up to a little less than half way full. Here, I sprinkle in some jack cheese.
I would prefer swiss with the ham...but, again, Bozo's.

Take some good quality smoked ham, or cooked bacon, if you prefer.

Dice it up & sprinkle that in as well.

Then pour in your custard.

Before baking, I like to place my pie plate on a rimmed baking sheet. This just makes it easier to get in & out of the oven without breaking the crust.

Bake for about an hour & 15 minutes...or, until the filling is set & no longer jiggly.

Let it cool for about 10 minutes & serve.
It can also be served at room temperature.

Pâte Brisée~Part Two

When you are ready to use your pie crust, you need to thaw it up to room temperture, or just a bit cooler than that. If you chilled it for 45 minutes, then 10 minutes should be enough time...If it was chilled overnight, or longer, keep it out for about a half hour.
Then place the disc of dough on a well floured work surface.

Roll the dough out into a large circle, until it is about an 1/8" thick. I have never successfully rolled out a pie crust into a perfect circle. And it really doesn't matter, as long as it's big enough to fit in your pie plate.

Fold the round into quarters.

Then put it into the pie plate, so that the point is at the center.

Unfold it.

Gently fit it into the bottom edges of the dish.

Fold the edges under themselves & crimp the edges however you like....or, you can just leave it rustic. I like to do this, because it looks homemade. If the overhang is longer than an inch or so, just trim off the excess before doing this.

Chill for 30 minutes & preheat the oven to 375 degrees while you are waiting.

Once chilled, line the shell with aluminum foil. Then line the bottom with pie weights.

Bake for 15 minutes.
Remove the foil & bake for another 5-7 minutes,

or until golden brown.
At this point it has been "partially" baked & is ready to fill with whatever you are making...I will be using it for a quiche.

Pâte Brisée~Part One

Pâte brisée, pronounced paht bree-ZAY, is the french term for a short crust pastry. Basically, it's the pastry used to make pie & tart crusts. Because it contains no leavening agent, it doesn't rise. In most recipes, there is a fairly even flour to fat ratio, which produces a rich and flaky pastry.
I always make my own crust. Why? Because, it's really not that much more involved than buying one and it tastes a thousand times better. Today, this literally took me 15 minutes of actual work time to make & costs very little. I think the many steps involved in making your own pie crust intimidates people, but it's really not hard at all. If planned out in advance you can have crust ready to roll out whenever you need it.
I have no formal pastry training, other than my DH, who worked for a spell as a pastry chef. I know how to follow a recipe and my pie crusts usually do come out well...but, I have no idea if what I do is the correct way to do things. I just simply like the results, so this is what I do.
There are a million pie crust recipes out there. But, I tend to prefer ones that contain half butter and half shortening, over all butter recipes. This particular one is adapted from one I found in Cooks Illustrated magazine. It calls for vodka, which helps the texture of the dough, but imparts no flavor.

Because making pie crust involves using ice cold ingredients, it does require a little planning ahead. Begin by chilling 2 tablespoons of vodka.

You will also need 2 tablespoons of ice water, so get a measuring cup of that ready as well.

Along with 6 tablespoons of unsalted butter, sliced in thin slices...again cold,

and a 1/4 cup of vegetable shortening. All of these ingredients should be in the fridge chilling, until ready to use.

When ready, measure out 1 1/4 cups of flour & place it in the bowl of a food processor.

Add a teaspoon of salt,

and a tablespoon of sugar.

Mix the dry ingredients until combined, about 2-1 second pulses.

Add the butter & the shortening,

and process for about 10 seconds...or, until the granules seem to be around the same size...a coarse meal consistency is what you are looking for.

Dump the contents of the mixer out into a large mixing bowl. The large clumps you see are just the small granules sticking together. They are not big chunks of butter, or shortening...you do not want that!

Sprinkle on the cold vodka,

and gently mix. Use the side of a rubber spatula to press down as you mix. This helps gauge how well the dough is coming together, and how much more liquid you will need to add.

Then, sprinkle on some of the cold water...using the whole 2 tablespoons if necessary. Mix in the same way, until the dough completely comes together. Working with a dough that is too dry & crumbly will give you a major headache when it comes time to roll it out. So, you definitely want it to be a consistency that is easily pliable, but not too wet.

Shape the dough into the form of a disc,

and wrap in plastic wrap.
Refrigerate for at least 45 minutes, or up to 2 days. The dough can also be frozen for up to 3 months.
Next...I will be rolling it out, pre-baking the crust & making a quiche.