Tag Archives: pie

Orange Curd Mini Pies

Please join me over at Claire’s wonderful blog, Nutrition for Us, to get a taste of these terrific mini pies!

While you are there, don’t forget to congratulate her; she is getting married this weekend!!

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Spinach Pie…

OR QUICHE! You say tomato I say tomahto! Whatever you want to call it, it’s still one of the best and quickest dishes out there.

When I have a few things left over in smaller batches, I almost always blend them together and make a savory pie – meat, spinach, chicken, veggie, etc… add a few eggs, make a crust, and voila! After making the Stuffed Cannelloni the other day, I was left with a couple of cups of spinach and a bit of crumbled feta. I was also running low on whipping cream and the eggs were two days from expiration. Since I can’t bear to throw away food, I had to use them up. As I was going through my Google Reader, I saw a recipe for a Spinach Quiche over at Thyme In Our Kitchen and I was ready to go. Thanks for the inspiration, Matt!

You will need:

  • 2 – 3 cups of fresh spinach, cooked, or 1 package (10 oz.) of frozen spinach
  • 1/2 cup of feta cheese, crumbled
  • 1 cup of shredded mozzarella
  • 5 eggs
  • 1/2 cup of whipping cream
  • salt and pepper to taste

Directions:

  • Preheat oven to 375.
  • You will need to make your pie crust first. Please see how to make the perfect pie crust here.
  • Take the chilled dough, roll it out and press it into the bottom of a 10-inch flan dish.
  • Prick it with a fork all around, and put it in the oven for 10 minutes. I learned that trick from Dorie Greenspan – thank you, Dorie!

  • Squeeze excess moisture from spinach.
  • Lightly whisk the eggs in a mixing bowl and add in the whipping cream, beat well.
  • In a separate bowl blend together the spinach and your cheeses.

  • Stir the spinach mixture into the eggs, season with salt and pepper, and pour the egg mixture into the prepared crust.

  • Put the pie in the oven for about an¬† hour, or until the filling is set.
  • Allow it to cool for a bit before serving.

I served it with my homemade yogurt and the flan dish was emptied within minutes. I had none because I am still Fasting – few more days to go. On January 7th (Eastern Orthodox Christmas) I will eat like I’ve never seen food before. ūüôā And wait till I introduce you to my Christmas Dinner – traditional Macedonian dishes; Selsko Meso, Sarma, Kompir, Pogacha, Ruska Salata, Makalo, Taratur, Torta, Kosteni. This will all make sense once I post the recipes and the pictures on my blog.

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Poached Quince Pie

For Thanksgiving Dinner¬†the turkey¬†is of course the highlight of the day, but after the turkey, the pie is the next¬†best thing¬†in line. Well, in my opinion¬†the pie¬†can replace everything on the dinner table and I’ll be happy, but I don’t think my guests would appreciate that. This year it looks like I will be making one or two pies (I still have time to reconsider the second one), but I’ll definitely make this Poached Quince Pie because I can’t wait for my guests to be floored when they taste it! This is a tart, sweet, gooey,¬†mouth-watering pie!

The recipe for this pie was given to me by my sister,¬†but it was given to her by her mother-in-law, who got it from her aunt. I’m sure the aunt got it from someone else, too.¬†Well it does not matter how they got it, I’m just glad that I have it. Once you try it, you’ll be thanking me for passing it onto you.

Just so you know, by doing some quick math, I would say that there is probably near 450 calories a slice. Don’t worry – on Black Friday you’ll lose those extra few calories when you have to run over people in order to get the best deal on that new TV! But, if you are a “Cyber Monday” type of person, like yours truly, then I suggest that you make a date with the treadmill and, the date¬†should last a couple of hours.

Now, roll up those sleeves, put on your apron, and get ready for 5 hours of preparing and baking.

  • First you will need to make the dough for the crust. Since this is a double crust pie, you can¬†get the crust recipe here.

 
You will need:

Pie Filling:

  • 3 pounds quince, peeled, cored and sliced
  • 1/2 cup honey
  • 1 1/2 cups water
  • 1 pinch of salt

For the liquid:

  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter

Directions:

  • Preheat oven at 500 degrees Fahrenheit.
  • Place a sheet pan on the lowest rack of the oven.

The Filling:

  • Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit).
  • Cover the pan and bring it to a boil.
  • Reduce the heat to low.
  • Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
  • Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid.
  • Set the quince aside to cool.

 

 

The Liquid:

  • Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well.
  • Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil.
  • Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes.
  • Remove the pan from the heat and allow the sauce to cool.

 

Preparing the Pie:

  • Roll out the pastry and line a 9 inch pie plate.
  • Pour the cooled quince into the pastry-lined pan and cover with the sauce.
  • Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.
  • Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees.
  • Bake until the edges of the crust are golden brown, about 25 minutes.
  • Reduce the heat to 375 degrees and bake until the juices are bubbling and the crust is brown, about 45 minutes more.
  • Cool on a rack at least two hours before serving.

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Pie Crust

With all the work that you will be doing for the upcoming holidays, I thought you would probably appreciate a shortcut. This is one of the quickest double crust pie recipes I have ever come across. I do not know where it came from, but kudos to the person that thought of it!

Double Crust Pie

Isn’t that gorgeous? Golden brown and flaky; the way it ought to be.

You will need:

  • Food Processor
  • 2 1/2 cups flour
  • 1/4 cup ice water
  • 1 cup of butter (2 sticks)
  • pinch of salt

Directions:

  • In the bowl of a food processor, pulse together flour and salt.
  • Add butter and mix until it resembles a coarse meal.
  • With the machine running, slowly add water and process until a dough comes together.
  • Add more water if dough seems too dry.
  • Divide the dough into two equal size balls and flatten into disks.
  • Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.
  • Roll dough out on a floured surface and then place in pan.

That’s it! Wasn’t that easy?

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Stuffed Zucchini

Oh, I love this time of year – Pumpkin Pies, Apple Pies, Pear Crisps, Eggplants, Zucchini!!!

I got this little number from my sister while I was visiting her in Macedonia this past summer. Once I put my lips to the fork, I fell in love with Stuffed Zucchini!

Stuffed Zucchini

Ingredients:

4 medium-sized zucchini, halved, cut crosswise

1 large onion

1 carrot

1 potato

1 celery stalk

3/4 cup of rice

Parsley

Salt

Pepper

Oregano

Pam Cooking Spray

Water

Directions:

Preheat oven at 375 degrees. Begin by grating the onion, carrot, celery stalk, and potato with a cheese grater. Transfer that to the frying pan and cook it on low heat for about 10 minutes. In the meantime, cut your zucchini in half (crosswise), clean out the middle of the zucchini and add that to the pan with the vegetables; throw in the parsley, oregano, salt, pepper, and the rice; mix it very well and remove from the heat. This is your stuffing; spoon the mixture into the zucchini, one by one, and place the zucchini in a deep baking dish. When all the zucchini has been arranged, pour water into the baking dish covering the zucchini half way. Bake in the preheated oven for about 45 minutes.

Na Zdravje!

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