Apple Pie with Cheddar Crumble Topping

Who doesn’t love cheddar cheese and apple pie?  This is a wonderful twist to a traditional pie.  From Food and Drink Autumn 2016.

PIE
5 medium-size apples, such as McIntosh
¼ cup (60 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
½ tsp (2 mL) ground cinnamon

CRUMBLE
½ cup (125 mL) all-purpose flour
2 tbsp (30 mL) packed brown sugar
3 tbsp (45 mL) room-temperature butter
1½ cups (375 mL) finely grated old cheddar cheese, about 4 oz (125 g)

PASTRY
Easy Butter Pastry (recipe follows)

1 Preheat oven to 400°F (200°C).

2 For pie, peel apples, core and thinly slice. They should measure about 4½ cups (1.125 L). Place in a bowl. In a separate bowl, stir flour with sugar and cinnamon. Gradually sprinkle over apples, tossing apples with your hands to evenly coat.

3 For crumble, stir flour with brown sugar in a bowl. Add butter and use your fingers to crumble together. Add cheddar and work in until evenly mixed. Press into clumps.

4 Using a lightly floured rolling pin, roll pastry on a lightly floured surface into a long rectangle, approximately 16 x 7 inches (40 x 18 cm). Lift and fit into 14 x 4½-inch (35 x 14‑cm) loose-bottom rectangular tart pan. Trim pastry even with edge of pan. Place apples in crust, spreading evenly. Do not mound. Gently press down and move slices to fill in any large gaps. Add cheese-crumble mixture, a handful at a time, to top of apples. It should look uneven.

5 Set on a baking sheet. Place in preheated oven. Immediately reduce heat to 350°F (180°C) and bake 40 minutes.

Serves 4 to 5

EASY BUTTER PASTRY

2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
½ tsp (2 mL) salt
¾ cup (175 mL) cold unsalted butter
3 tbsp (45 mL) ice-cold water

1 Whirl flour with sugar and salt in a food processor until blended. Cut butter into small pieces and scatter over flour mixture. Pulse until coarse crumbs form. With motor running, slowly pour cold water through the feed tube. Whirl just until dough starts to come together. Gather into a ball. Flatten into a thick round. Wrap with plastic wrap and refrigerate until cold, at least 30 minutes.

Cranberry. Asiago and Walnut Galette

This is a simple pie with big bold flavours.  The Asiago and the Cranberry flavours are very complimentary and your friends and family will love this after dinner treat.  From Food and Drink Autumn 2016

EASY BUTTER PASTRY
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
½ tsp (2 mL) salt
¾ cup (175 mL) cold unsalted butter
3 tbsp (45 mL) ice-cold water

FILLING
¾ cup (175 mL) granulated sugar
⅓ cup (80 mL) all-purpose flour
½ tsp (2 mL) each ground nutmeg and cinnamon
2 cups (500 mL) frozen cranberries, thawed in refrigerator
2 cups (500 mL) grated Asiago cheese, about 5 oz (150 g)
1 cup (250 mL) coarsely chopped walnuts
1 egg plus 2 tbsp (30 mL) water (optional)

1 Preheat oven to 425°F (220°C).

2 For pastry, whirl flour with sugar and salt in a food processor until blended. Cut butter into small pieces and scatter over flour mixture. Pulse until coarse crumbs form. With motor running, slowly pour cold water through the feed tube. Whirl just until dough starts to come together. Gather into a ball. Flatten into a thick round. Wrap with plastic wrap and refrigerate until cold, at least 30 minutes.

3 Roll dough or refrigerated pie crust into a 12-inch (30-cm) round. It will be thick. Transfer to a parchment-lined baking sheet. In a bowl, stir sugar with flour and seasonings. Add cranberries and toss until coated. Add cheese and nuts and toss with your hands to evenly mix.

4 Tumble onto the pastry round, leaving a 2½‑inch (6-cm) uncovered border of pastry. Move some cranberries to the top so they will be visible when pie is baked. Gently press cranberries into the filling. Fold uncovered pastry up over filling, overlapping edges as needed. Gently press where they overlap. About 5 inches (12 cm) of cranberry mixture will remain uncovered. Cut out a piece of parchment paper that will approximately cover the exposed filling.

5 For a shiny crust, whisk egg with 2 tbsp (30 mL) water and brush over crust. Lay parchment cut-out over filling, but don’t press onto the crust.

6 Immediately reduce oven temperature to 350°F (180°C).

7 Bake until crust is deep golden, about 1 hour. Let rest about a half hour before serving. Pie will keep well at room temperature for at least a day.

Serves 6 to 8

Plum and Feta Tart

This is a fabulous addition to any meal.  It works as dessert or brunch with yogurt and fruit over a crunchy phyllo pastry.  From Food and Drink Autumn 2016.

6 sheets of phyllo pastry
3 tbsp melted butter
6 ripe red plums
1 cup plain greek yogurt
2 eggs
1/4 cup all purpose flour
1/4 cup granulated sugar
1 cup crumbled feta
3 tbsp maple syrup (get the best you can!)

• Preheat oven to 375F
• For curst, lay 1 sheet of phyllo on an oiled 9 x 13 inch baking sheet with shallow sides.  Brush with some of the melted butter.  Lay another sheet of phyllo on top, matching the corners as best you can.  Brush with more butter.  Continue layering and buttering until there is a stack of 6 sheets.  Do not butter the top sheet.
• To form a pastry edge, tightly fold up one long side of phyllo until an edge is formed just inside the pan side.  Repeat with the other long side, then the short sides.  Tuck in the corners.  Brush top of pastry edges with butter.
• Slice 1 plum in half following the indented line on one side.  Holding half the plum in one hand, use your other hand to gently rotate the 2 halves apart.  Remove pits and discard.  Slice each half into 2 oval pieces, 1 having a border of skin all around, the other having skin covering an entire side.  Repeat with remaining plums.
• In a blender, combine yogurt, eggs, flour, sugar and feta.  Pulse and whirl until smooth stopping occasionally to scrape down sides.  Pour into phyllo crust.  Brush 1 piece of plum all over with maple syrup the place, cut side down in the filling.  Repeat with remaining plums.
• Bake at 375F for 25 to 30 minutes until crust is golden and the filling seems set when jiggled.  Serve in squares.  Best to serve the day it is made.

Serves 6 to 8.

Sweet Cherry and Blackberry Lattice Pie

A nice combination of fruits that gives you enough tart and enough sweet.  I cut this recipe in half with no issues. From Food and Drink Summer 2015.

Slab Pie Pastry
5 cups all purpose flour
2 tsp kosher salt
1 tbsp sugar
2 cups frozen unsalted butter
1 1/2 cups cold water
2 tbsp lemon juice

1. Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
2. Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic, and flatten into rectangular discs.  Chill for 2 hours or overnight.

Filling

2 lbs plus 6 oz (1.175 kg) sweet cherries, halved and pitted

625 g blackberries

3/4 cup sugar

1 tbsp lemon juice 

1/2 tsp lemon zest

1/4 tsp salt

1/2 cup tapioca flour/starch

Finish

1 egg beaten with 1 tsp whipping cream

2 tbsp turbinado or coarse sugar

• Preheat oven to 425F.
• Line the bottom of a 13 x 17 inch rimmed baking sheet with parchment paper.  Roll pastry out on a lightly floured surface into a rectangle about 15 x 9 inches.  Fit pastry into prepared baking sheet and trim so that overhanging edge is about 3/4 inches wide all around.  Chill.  Roll second piece of pastry into a similar sized rectangle, transfer to a piece of parchment, and use a ruler and a fluted pastry to cut pastry into about 13 strips about 3/4 inches wide (you will need 5 long strips and 8 shorter strips). Slide pastry and parchment onto a baking sheet and chill until filling is ready.
• Combine cherries, blackberries, sugar, lemon juice, zest and salt in a bowl and stir gently to mix. Let stand 10 minutes or until sugar has dissolved and fruit looks juicy.  Add tapioca and stir gently until it coats the fruit and is completely moistened.  Spread fruit and any juices into prepared pastry crust in an even layer.
• Lay 5 long strips of pastry lengthwise on top of fruit.  You are going to basket weave the pastry strips.  Fold alternating strips back onto themselves at the midpoint.  Lay 1 strip of pastry across them.  Fold the long pastry strips back into position, then fold back the other alternating strips and lay another strip across.  Continue in this manner until you have about 8 strips of pastry woven evenly spaced across the width of the pie.  Use a little water to moisten the underside of the pastry strips where they meet the crust to help them stick together.  Trim both the bottom crust and the strips to about a 3/4 inch overhang.  Lightly moisten the edge with water and fold over to create a pastry lip.  Use the tines of a fork to decoratively compress edges all the way around.  Brush all pastry with egg - whipping cream wash and sprinkle with turbinado sugar.
• Bake for 30 minutes then turn oven down to 375F and bake for 20 minutes longer or until fruit juices are bubbling and thickened and pastry is golden and cooked through.

Makes 16 servings

Strawberry, Raspberry and Toasted Coconut Crumble Pie

This is an easy and fun recipe from Food and Drink 2015.  I cut the recipe in half as it was just for our family and I switched the coconut to Toasted Slivered Almonds as we have a coconut hater in the household.  You can use either fresh or frozen fruit for this but I find fresh is usually better.

Slab Pie Pastry for 1 slab pie crust

Slab Pie Pastry for 2 slab pie crusts
5 cups , or for 1 crust 2 1/2 cups all purpose flour
2 tsp or for 1 crust 1 tsp kosher salt
2 cups, or for 1 crust 1 cup frozen unsalted butter
1 1/2 cups or for 1 crust 3/4 cup cold water
2 tbsp or for 1 crust 1 tbsp lemon juice

• Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
• Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic and flatten into rectangular discs.  Chill for 2 hours or overnight.

FILLING

1 kg strawberries, hulled and halved or quartered if large, about 7 cups

750 g raspberries, about 7 cups

2 tbsp lemon juice

1 cup sugar

1/4 tsp salt

2/3 cup tapioca flour/starch

TOPPING

2 cups all purpose flour

1 cup unsalted butter, cut into pieces

2/3 cup packed light brown sugar

1 tsp salt

2 cups shredded toasted sweetened coconut

• Preheat oven to 400F.
• Line a 13 x 7 inch rimmed baking sheet (jelly roll pan) with parchment paper.  Roll pastry out on a lightly floured surface into a rectangle about 15 x 19 inches.  Fit pastry into prepared baking sheet and trim so that overhanging edge is about 3/4 inches wide all around.  Moisten pastry edge with a little water and fold over to create a pastry lip that stands slightly above the edge of the pan.  Squeeze pastry edge all around to seal.  Chill while making filling and topping.
• Combine strawberries, raspberries, lemon juice, sugar and salt in a bowl, and stir gently to mix.  Let stand 10 minutes or until sugar has dissolved and fruit looks juicy.
• Combine flour, butter, brown sugar and salt in the bowl of a food processor and process until all flour has been absorbed and mixture looks like cookie dough.  Add coconut and process until incorporated.
• Add tapioca to fruit mixture and stir gently until it coats the fruit and is completely moistened.  Spread fruit and any juices into prepared pastry crust in an even layer.  Break crumble topping into large and small chunks and sprinkle all over fruit layer.
• Bake pie in the lower third of oven for 50 minutes or until fruit juices are bubbling and thickened, and until both pastry and crumble are golden and cooked through.

Makes 16 servings

Fresh Apricot Slab Pie with Thyme and Honey

I halved this recipe as I did not have 16 people to serve and as much as I enjoy dessert…I do need to fit into my clothes.  I didn’t find any issue with halving the recipe but I thought I would give you the original in case you want to do this for a party.  Apricots are an nice change from regular apple and peach pies (not that there is anything wrong with those).  Serve with a good quality vanilla ice cream.  From Food and Drink 2015.

Slab Pie Pastry for 2 slab pie crusts
5 cups , or for 1 crust 2 1/2 cups all purpose flour
2 tsp or for 1 crust 1 tsp kosher salt
2 cups, or furo 1 crust 1 cup frozen unsalted butter
1 1/2 cups or for 1 crust 3/4 cup cold water
2 tbsp or for 1 crust 1 tbsp lemon juice

• Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
• Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic and flatten into rectangular discs.  Chill for 2 hours or overnight.

FILLING

3 lbs fresh firm ripe apricots

2 tbsp fresh lemon juice

1/4 cup wilflower honey

1 tsp roughly chopped fresh thyme leaves

1 tsp salt

1/3 cup tapioca flour/starch

1 egg beaten with 1 tsp whipping cream

2 tbsp sugar

• Preheat oven to 425F
• Line the bottom of a 13 x 17 inch rimmed baking sheet (jelly roll pan) with parchment paper.  Working with 1 piece of pastry at a time, place on a flour dusted counter and roll the first into a rectangle about 15x9 inches and fit into prepared baking sheet making sure that the pastry overhangs evenly on all sides.  Chill.  Roll out the second piece of pastry to a similar size, transfer to a sheet of parchment and use a variety of small round cutters to cut decorative vents in the pastry.  Place on a baking sheet and freeze for 10 minutes or until firm.
• Cut apricots in half, remove stones, then cut halves in half again.  Toss with lemon juice, honey, thyme and salt and let stand for 10 minutes or until they look juicy.
• Add tapioca and stir gently until it coats the fruit and is completely moistened.  Spoon apricots and all juices into bottom pastry in an even layer.  Remove top crust from freezer, and carefully transfer it over top of apricot layer.  Let stand a few minutes to soften, then use a little water to seal the layers of pastry together where they meet.  Trim pastry, roll edge and crimp decoratively.  Brush pastry with egg wash and sprinkle evenly with sugar.  Bake for 30 minutes, then turn oven down to 375 and bake for 20 minutes longer or until fruit juices are bubbling and thickened and pastry is golden and cooked through.

Makes 16 servings

Savoury Apple and Turkey Sausage Tarte Tatin

This is a perfect recipe for this time of year.  Sweet and savoury with all the great fall flavours.  Serve with a side salad and a great glass of wine.  From Holiday 2015 Food and Drink Magazine

1/4 cup cold unsalted butter
3 tbsp brown sugar
1/4 tsp kosher salt
6 to 8 small fresh sage leaves
5 Golden Delicious apples, peeled, quartered lengthwise and cored with a paring knife
4 lean turkey sausage links, meat removed from casings
1 sheet puff pastry dough 225 g, thawed but still cold.  If using a brand with unrolled squares, roll out 1 square on a lightly floured surface to 1/4 inch thick, dusting off excess flour

• Generously butter an 8 inch cast iron skillet and then equally distribute remaining butter in small blobs around the bottom of the pan.  Sprinkle the sugar and salt over the butter.  Arrange sage leaves all around.
• Snugly fit apple quarters into skillet in an overlapping spiral, working your way to the centre.  Squeeze them in as tightly as you can.  Place knobs of sausage meat on top of apples, then lay puff pastry over the sausage, tucking excess dough in around the edges, trimming away if there still too much dough.  Poke dough a dozen times with the tip of the knife.
• Preheat oven to 450F.
• Place skillet over medium heat until juices start to boil.  Continue cooking until theres very little liquid left in the skillet - check by gently pushing the dough in from the edge with the tip of the knife.  It will take 25 to 27 minutes for the apples to cook and most of the juices to evaporate, without having the bottom burn.
• Transfer skillet to preheated oven and bake until pastry is browned on top and cooked through, 12 to 14 minutes.  Remove from oven and jerk pan around to release apples from the bottom.  Slide a small knife around the outer edge, making sure nothing is sticking.  Let cool for 20 minutes.
• Right before turning over your savoury tart tat in onto a serving plate, heat the bottom of the pan over high heat for 20 to 30 seconds, jiggling it to make sure nothing is sticking.  Place the large serving plate over the top of the pan, take a deep breath and flip the tart onto the plate, slice and serve.

Serves 4 to 6

Mango Almond Tart

This is a wonderful rich tart with a cookie base and some great seasonal spices.  From Food and Drink Holiday 2000.

BASE:
250 g butter
1 cup sugar
1 egg
1 egg yolk
2 1/4 cups all purpose flour
1 tsp salt
1 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon

FILLING:
2 cups ground almonds, toasted
1 cup unsalted butter
1 cup sugar
2 tbsp stem ginger in syrup, minced
pinch salt
2 eggs, beaten

TOPPING:
1 to 2 mangoes, thinly sliced
2 tbsp lime juice
1/2 cup apricot jam

• With electric mixer, cream together butter and sugar until light and fluffy.  Beat in egg and egg yolk.
• Sift together flour, salt, cardamom, nutmeg and cinnamon.  Blend into creamed mixture.  Form into a ball.  Wrap in plastic wrap and chill 30 minutes.
• Preheat oven to 350F.
• Lightly flour a board and roll out dough about 1/4 inch thick to fit a 10 or 11 inch tart pan.  Prick with fork.  Place a layer of foil on pastry and fill with dried beans or rice to weight pastry down.  Bake 15 minutes, remove foil and beans and bake a further 10 minutes or until pastry is pale gold.
• Combine almonds and butter.  Sprinkle in sugar and ginger and mix until mixture is lightened.  Add salt and eggs and combine.  Spread on base of baked pie shell.  Bake 20 minutes or until almond mixture is set.  Cool.
• Toss mango slices with lime juice.  Fan mango slices over top.  Melt apricot jam and brush top of tart with glaze.

Serves 8

Apple Cranberry Pie with Almond Crust

This is a recipe based on one in Fresh Juice Magazine.  They used walnuts and I used almonds in the crust.  This is a great festive treat that is great served with ice cream.

1 cup walnut halves (or almond) - you could buy ground almonds 100g and skip processing them yourself
1/4 cup granulated sugar
2 cups all purpose flour
Pinch salt
1/2 cup unsalted butter, cubed
2 eggs, divided
1 tsp vanilla

FILLING
1 tbsp unsalted butter
1/3 cup packed brown sugar
1/2 tsp cinnamon
5 sweet apples such as Royal Gala, peeled cored and cut into 1/4 inch slices
2 cups fresh or frozen cranberries
2 tbsp all purpose flour

1. Chop walnuts until coarsely chopped.  Add granulated sugar, flour and salt; mix until fine.  Add butter; using two knives or a pastry cutter combine until crumbly.  Add 1 of the eggs and vanilla; mix until dough sticks together.  If dough isn't holding together, add 1 to 2 tsp cold water and mix to combine.  Press dough into a ball and divide into 2 pieces, roughly one third and 2 thirds in size; wrap and refrigerate for 15 minutes.
2. Press larger portion of dough evenly over bottom and sides of 9 inch pie plate; flute edge of pastry, if desired.  Refrigerate for 15 minutes.
3. For the filling, in large skillet over medium heat, melt butter.  Add brown sugar, cinnamon, apples and cranberries.  Cook, stirring, until apples are tender crisp and juicy and cranberries pop,  8 to 10 minutes.  Stir flour into apple cranberry mixture; cook for 1 minute or until juices are thickened.  Transfer mixture to chilled piecrust and spread evenly.
4. Preheat oven to 375F.  On lightly floured surface, roll out remaining dough to scant 1/4 inch thickness.  Using 2 to 3 inch cookie cutter, cut 8 to 10 shapes and arrange over filling, overlapping slightly.  In small bowl, beat remaining egg with 2 tsp water; brush egg wash over shapes.  Bake in centre of oven until bubbling and golden, 35 to 40 minutes.

Luxe Seafood Pie with Rosti Topping

The original recipe called for individual pies…which would be great except I didn't have 6 - 2 cup oven proof dishes so I made 1 pie and it worked just fine.  I just used my cast iron frying pan.  I like the Arctic Char, Trout and Lobster are all sustainably caught species and the combination of the three is rich and delicious.  From Food and Drink Autumn 2011.

FILLING
1 medium onion
2 cups whole milk (I used 1% and it was still rich)
1/2 tsp black peppercorns
2 bay leaves
Pinch freshly grated nutmeg
500g Arctic char or pickerel fillets
1/4 cup unsalted butter
2 cloves garlic, minced
1/2 cup dry white wine
250 g smoked trout or mackerel fillets
250 g cooked, shelled lobster meat
1/3 cup all purpose flour
Pinch cayenne
1/2 cup whipping cream
1 cup frozen peas, thawed and drained
1/4 cup each finely chopped parsley and chives
1 tbsp drained capers
4 small cornichons, drained and finely chopped
1 tsp Worcestershire sauce
Kosher salt and freshly ground pepper

ROSTI TOPPING

4 yukon gold potatoes, each 3 inches, peeled
1/4 cup unsalted butter; melted
2 tbsp finely chopped parsley
1/4 tsp each kosher salt and freshly ground black pepper

1. For filling, cut a thick slice from onion and finely chop remainder.  In a medium saucepan, combine onion slice, milk, peppercorns, bay leaves and nutmeg.  Bring milk to a simmer over medium high heat.
2. Cut Arctic char fillets into large pieces sized to fit the saucepan, and add to simmering milk.  Reduce heat to low and poach, covered, 5 to 10 minutes or until fish is opaque throughout.  Remove from heat and set aside.
3. In a small skillet, heat 1 tbsp butter over medium heat.  Add chopped onion and cook, stirring often for 5 to 7 minutes or until softened but not browned.  Add garlic and cook, stirring for 30 seconds or until fragrant.  Add wine and bring to a boil.  Simmer for 1 to 2 minutes of until wine has reduced by half.  Remove from the heat and set aside.
4. Strain Arctic char, reserving milk but discarding flavourings.  Flake Arctic char into bite size pieces, discarding any skin and bones.  Put in a medium bowl.  Flake trout into bite-size pieces, discarding any skin and bones.  Cut lobster into bite size pieces.  Add trout and lobster to Arctic char.
5. In a large saucepan, heat remaining butter oer medium heat.  Add flour and cayenne and cook, stirring constantly, for 1 to 2 minutes or until the flour and butter roux looks dry and is fragrant (do not brown). Gradually whisk in reserved milk, then cream.  Cook for about 2 minutes, whisking constantly, until sauce thickens and is smooth.  Remove from heat.
6. Stir onion mixture into sauce, then add fish mixture, peas, parsley, chives, capers, cornichons and Worcestershire sauce.  Stir gently.  Season with salt, pepper and more cayenne if necessary.  Divide mixture among six 2 cup individual baking dishes.  If you're not completing the pies immediately, cover and refrigerate them until ready to proceed, removing them from the refrigerator about 30 minutes before adding the topping.
7. For rosti topping, preheat oven to 400F.
8. Put potatoes in a large saucepan and add enough cold water to cover them.  Bring to a boil over high heat.  Reduce heat to medium-low and simmer, covered for 10 minutes. Drain well and set aside until cool enough to handle.
9. Using the large holes on a box grater, grate potatoes into a large bowl.  Add butter, parsley, salt and pepper and mix with a fork until well combined.
10. Spoon potato mixture on top of seafood filling to cover it completely, dividing evenly.  Put dishes on a large baking sheet.  Bake for about 30 minutes or until potato is starting to brown and filling is bubbling.

Serves 6

Salted Caramel Apple Pie with Ice Cream

A different take on the regular apple pie.

CRUST
2 cups all purpose flour
1 tsp salt
3/4 cup shortening, cold, cut into 1/2" cubes
4 - 8 tbsp ice cold water

FILLING
2 tbsp butter
8 apples, peeled,cored, cut into 1/2" cubes
1 tbsp butter
2 tbsp all purpose flour
1 can Dulce de Leche Caramel flavoured sauce (300ml)
1 tsp cinnamon
1 1/2 tsp sea salt

TOPPING
1 egg, beaten
1/4 cup turbinado sugar
1/2 tsp sea salt

1. CRUST:  Blend flour and salt in a large bowl.  Work shortening into mixture using a pastry blender or two knives, until mixture resembles coarse crumbs with some pea sized pieces.  Sprinkle half the water over mixture, distributing moisture evenly into flour.  Add water by the tbsp until dough holds together when pressed.  Shape in two, one ball slightly larger than the other.  Flatten balls into 1/2" thick round disks.  Chill, 30 minutes or up to 2 days.
2. FILLING:  Cook butter and apples in a large deep skillet for 10 minutes.  Cool.
3. Melt butter in a saucepan.  Add flour and cook over low heat for 1 minute, stirring frequently.  Add caramel flavoured sauce, cinnamon and salt.  Cook for 3 minutes.  Combine appleas and sauce in a medium bowl.
4. Preheat oven to 375F.  Roll larger ball of dough on a lightly floured work surface into a circle 2" wider than pie plate.  Roll out remaining dough and set aside.
5. Fill with apple mixture and top with remaining pastry.  Brush edges with egg and press to seal.  Flute edge.  Cut slits on top of pastry.  Brush top of pie with egg, sprinkle with sugar and salt.  Bake in preheated oven, 55-60 minutes or until apples are tender and crust is golden brown.  Cool on wire cooling rack.  Serve with your favourite ice cream.

Roasted Butternut Squash and Mushroom Pie with Cheddar Pastry

Lots of veggies and fantastic flavour.  From Food and Drink Autumn 2011.

FILLING
8 cups 1/2 inch cubes butternut squash (about 1 medium squash)
1 large banana shallot, finely chopped (I could not find a banana shallot so I just used two regular ones)
4 whole cloves garlic, unpeeled
1/4 cup olive oil
1/2 tsp each kosher salt and freshly ground black pepper
1 pkg (14g) dried porcini mushrooms
250 g sliced brown mushrooms
1/2 cup homemade or low sodium vegetable or chicken stock
2 tbsp finely chopped fresh sage
2/3 cup crumbled soft goat cheese

CHEDDAR PASTRY
3 cups all purpose flour
1 tsp paprika
1/2 tsp table salt
1/2 cup each cold unsalted butter and lard, cubed
1 1/3 cups shredded extra old cheddar cheese
1/3 cup ice water
1 tbsp white vinegar or fresh lemon juice

EGG WASH
1 egg
1 tbsp cold water

1. For filling, preheat the oven to 400F.
2. In a large shallow roasting pan, toss squash, shallot and garlic cloves with 2 tbsp oil and 1/4 tsp each salt and pepper.  Roast, uncovered, for about 25 minutes, stirring occasionally, until squash is tender and golden brown.  Remove from the oven and let cool.
3. When garlic is cool enough to handle, squeeze cloves out of skins and mash smoothly.  Add garlic to squash and toss well.
4. Combine porcini mushrooms and 1 cup water in a 2 cup glass measure.  Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife.  Microwave on high for 30 seconds.  Let stand for 5 minutes.  Remove mushrooms, squeezing out and discarding soaking liquid.  Rinse and drain mushrooms, then chop finely.
5. IN a medium nonstick skillet, heat remaining oil over medium high heat.  Add brown and porcini mushrooms and remaining salt and pepper.  Cook for 5 to 7 minutes, stirring often, until tender.  Add stock and bring to a boil, stirring to scrape up any browned bits from bottom of skillet.  Boil stock until it has almost completely evaporated.
6. Scrape mushroom mixture into a large bowl.  Stir in squash mixture and sage and let cool completely.  Stir in goat cheese.  Season with more salt and pepper if necessary.  If you're not completing the pie immediately, cover and refrigerate the filling until ready to proceed, removing it from the refrigerator about 30 minutes before assembling the pie.
7. For cheddar pastry, pulse flour, paprika and salt in a food processor until combined.  Add butter and lard and pulse 3 or 4 times just until mixture resembles coarse crumbs.  Add cheese and pulse just until combines.  (I just do this by hand with a pastry cutter)
8. In a small bowl, stir together water and vinegar.  With motor running, add to food processor through feed tube and process just until dough holds together, adding a little more ice water if necessary.  Turn dough out onto a lightly floured surface and knead just until it forms a ball.  Cut dough in half and pat out each piece to a disc.  Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
9. Preheat the oven to 400F.
10. On a lightly floured surface, roll out 1 piece of pastry to a 12 inch round.  Carefully roll pastry around rolling pin and transfer to a large lightly greased baking sheet.  Spoon butternut squash mixture onto pastry, leaving a 1 1/2 inch border around edge.
11. In a small bowl, beat together egg and water to make egg wash.  Brush edges of pastry on baking sheet with egg wash.  Roll out second piece of pastry to 12 inch round.  Carefully roll pastry around rolling pin and transfer to top of pie.  Seal edges well and trim them, reserving trimmings. Crimp edges decoratively.  Cut 2 or 3 holes in top of pie for steam to escape.  Cut decorative shapes from reserved trimmings and use to decorate top of pie, using egg wash to make them adhere.  Brush top of pie with egg wash.
12. Bake for 30 to 35 minutes or until pastry is golden brown.  Let stand for 10 minutes before cutting into wedges.

Serves 6 to 8

Leek Tart

The bacon in this recipe really adds a nice flavour to the leeks.  A simple and delicious recipe.

Pastry for 11 inch tart or quiche shell
2 tbsp butter
4 cups chopped leeks (about 5)
2 tbsp Dijon mustard
5 slices bacon, cooked and crumbled
2 eggs
1/2 cup whipping cream (or milk)
1/2 cup light cream
1/4 tsp pepper
pinch salt

1. On lightly floured surface, roll out pastry and fit into 11 inch tart or quiche pan; refrigerate for 20 minutes.  Prick pastry bottom with fork; line with foil and fill with pie weights.  Bake in 375F oven for 10 minutes.  Remove pie weights and foil; bake for 15 minutes longer or just until lightly golden.  Let cool.
2. Meanwhile, in large skillet, melt butter over medium low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened.  Let cool.
3. Brush cooled pastry shell with mustard; spread leeks over top.  Sprinkle with bacon.  Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon.  Bake in 350 F oven for 30 to 35 minutes or until golden.  Makes 6 servings.

Chicken, Leek and Lemon Pie

A really nice combination of flavours that really hit home with a comfort food.  From Food and Drink Autumn 2003.

2 tbsp olive oil
2 tbsp lemon juice
750 g boneless, skinless chicken breasts
Salt and freshly ground pepper

FILLING
12 cloves of garlic, unpeeled
3 leeks
1/4 cup butter
1/4 cup flour
2 cups chicken stock
1 tbsp chopped fresh tarragon or 1 tsp dry
2 tbsp lemon juice
1 tsp grated lemon rind
1/4 cup whipping cream
Salt and freshly ground pepper
3/4 cup green peas, defrosted if frozen

1 No Fail Pastry (recipe follows)
1 egg beaten with a pinch of salt

1. Combine oil and lemon juice.  Toss with chicken breasts.  Season with salt and pepper.
2. Preheat broiler or use grill pan.  Broil breasts 5 minutes per side or until still slightly pink in centre.  Cool.  Cut into 1 1/2 inch dice and reserve.
3. Preheat oven to 375 F.
4. Place garlic in cold water, bring to boil and boil for 5 minutes.  Drain and peel garlic.  Reserve.
5. Cut dark green leaves from leeks and discard.  Wash leeks well and slice into 1/2 inch sections.
6. Heat butter in skillet on medium heat.  Add leeks and garlic and saute for about 3 minutes or until leeks soften.  Stir in flour and cook until pale gold about 4 minutes, adding more butter if needed.  Stir in chicken stock, tarragon, lemon juice and rind.  Bring to boil.  Add cream, reduce heat and simmer for 5 minutes or until thick and glossy.  Season well with salt and pepper. 
7. Stir in green peas and chicken.  Place in a 6 cup baking dish or individual baking dishes.  Roll out pastry 1/4 inch thick to cover top of dish.  Cut a 1 inch strip from edges of pastry.  Brush edges of dish with water and lay strip around edges.  Brush with egg.  Lay remaining pastry on top.  sealing edges.  Cut a steam hole, decorate with any extra pastry cut in shapes, if desired.  Brush with egg.
8. Bake pie on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles.

Serves 4

Shepherd's Pie

A traditional dinner that is easy and the kids will eat.

1 lb hamburger
1 can cream style corn
2 small garlic cloves
5 medium potatoes
1 tbsp butter
1/4 cup milk
1 cup grated cheddar cheese
1 onion, chopped

Put hamburger in frying pan and cook over medium heat.  Drain fat and when browned mix in cream corn and 1 garlic (crushed).  Simmer for 3 to 5 minutes.  Pour into a 9 x 12 inch pan.  Peel potatoes and cut in quarters.  Place in a pot of boiling water and boil until well cooked.  Drain water and mash potatoes with milk, butter and 1 crushed garlic clove.  Spread over meat mixture.  Sprinkle grated cheese over potatoes.  Place in oven at 350 F for 10 minutes.

Individual Coconut Cream Pies

This is made in two 4-inch rings.  If you don't have these rings, you can still make the pies.  Draw two 4 inch circles on parchment paper, then place paper on a baking sheet and use as a guide to form the bases of the pies.  Once baked and cool, wrap a double thickness 1 1/2 inch parchment strip around the base and secure with tape or a paper clip.  From Food and Drink 2002.

BASE
1/2 cup graham crumbs
3 tbsp melted butter
1/4 tsp ground ginger

FILLING
2 egg yolks
3 tbsp granulated sugar
1 tbsp cornstarch
1/4 tsp vanilla extract
3/4 cup light coconut milk
1/2 cup whipping cream
2 tsp coconut liquor, optional
1/4 cup toasted coconut

1. Preheat oven to 350F.  Place two 4 inch rings on a parchment lined baking sheet.  Mix crumbs, butter and ginger together.  Place half the mixture into each ring and press down to form a base.  Bake 10 minutes.
2. Leave rings on baking sheet and when cool, line each ring with a strip of parchment paper.  Secure end of strip with a piece of tape.
3. Whisk egg yolks and 2 tbsp sugar together until light and sugar is dissolved.  Add cornstarch and vanilla.  Whisk until well mixed.  In a small saucepan, bring coconut milk to a boil.
4. Gradually pour hot coconut milk onto egg mixture.  Whisking continually.  When completely mixed pour back into saucepan and bring to the boil, whisking.  Boil for 1 minute then divide between prepared rings. Smooth top, then cover by pressing plastic wrap directly onto the surface.  Chill.
5. Whip the cream with remaining sugar and liquor, if using, until stiff.  Top tarts with cream and toast coconut.  Chill until ready to serve.
6. To serve, place on plates using a spatula.  Remove rings and parchment.

Serves 2

Spiced Beef and Mushroom Pie

A wonderful comfort meal.  Chunks of carrots and zucchini may be added for the last half hour of cooking the meat, if desired.  From Food and Drink 2000.

15 g dried porcini mushrooms You can use sauteed mushrooms if you can't find these - just skip the soaking and use vegetable stock for the mushroom liquid
1 tsp dried thyme
1 tbsp paprika
Pinch cayenne
Salt and freshly ground pepper
500 g stewing beef, cut in 1 inch pieces
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tsp fresh rosemary, chopped
1/4 cup flour
1/2 cup red wine
1 1/2 cups beef stock
2 tbsp butter
300 g button mushrooms
1/2 No Fail Pastry crust (see following)
1 egg, beaten with a pinch of salt

1. Cover porcini mushroom with 1 cup boiling water.  Let sit for 20 minutes or until mushrooms are softened.  Strain, reserving mushrooms and liquid separately.
2. Preheat oven to 325 F.
3. Combine thyme, paprika, cayenne, salt and pepper.  Toss meat with half of mixture, reserving remainder.  Heat oil in heavy skillet on high heat.  Add meat in batches, do not crowd pan, and brown on all sides.  Remove and continue until all meat is browned, adding more oil if needed.
4. Reduce heat to medium and add onion and garlic.  Saute until onions are softened, about 2 minutes.  Stir in remaining spice mixture, rosemary and flour.  Cook until flour colours to pale gold.  Pour in wine, bring to boil, stirring, add stock and mushroom soaking liquid.  Bring to boil, reduce heat to low and return meat.  Place in ovenproof casserole or Dutch oven, cover and cook until meat is just tender, about 1 1/2 hours.
5. Heat butter in skillet on medium high heat.  Add button and reserved porcini mushrooms and saute for 3 minutes or until softened.  Season well with salt and pepper.  Mix with meat.
6. Place mixture in a 4 cup deep dish pie plate or ovenproof baking dish.  Roll out pastry 1 1/2 inches larger than dish.  Cut 1 inch wide strips from edges of pastry.  Brush edge of dish with water and lay strips on it.  Brush with egg.  Lay pastry on top sealing edges.  Cut a steam hole, decorate with any extra pastry and brush the top with egg.  Bake for 30 to 35 minutes or until pastry is golden and filling is hot.

 NO FAIL PASTRY FOR SAVOURY TARTS

3 cups all purpose flour

1 1/2 tsp salt

1/2 cup unsalted butter, cut in 8 pieces

1/2 cup vegetable shortening, cut in 8 pieces

1/3 cup cold water

2 tbsp white vinegar

1. In a bowl, combine flour and salt.  With a pastry blender or fingers, cut in butter and vegetable shortening until mixture resembles breadcrumbs.
2. Combine water and vinegar and sprinkle over flour mixture a little at a time tossing together with a fork until the pastry is moist enough to hold its shape when a little piece is pressed between the fingers.
3. Gather pastry into a ball: it should not feel sticky
4. Flour the counter or pastry board lightly.  With a floured rolling pin, roll the pastry out into a rectangle approximately 8 x 12 inches fold the pastry into thirds like a letter.  Turn the dough so the open edges face you and roll out into a rectangle again.   Repeat this procedure again.  Cover dough with plastic wrap and chill one hour.
5. For smaller pies, use half the dough, larger ones need two thirds or all of it.  Freeze any remaining dough for another occasion.  Dough should be rolled 1/4 inch thick.

PASTRY TIPS

• When making pastry in a food processor, make sure butter and shortening are cold before adding.  Never let pastry form a ball in processor - it would be over worked and tough.
• If you have trouble rolling pastry out, try rolling between two sheets of plastic wrap or wax paper.  
• If desired, add other flavouring into the pastry such as herbs, grated cheese, crumbled bacon, lemon or orange rind.
• Turn dough into a sweet pastry by adding 1 tbsp sugar to the original recipe.

Big Breakfast Pie

A great brunch item or breakfast for dinner!

3 mild Italian Sausages ( or spicy if you like a little kick)
1/2 of a 397g package frozen puff pastry, thawed
7 eggs, divided
pinch each black pepper and dried oregano leaves or thyme leaves
3-4 slices smoked deli ham, each sliced into 3 pieces
1 cup grated cheddar cheese

• Preheat oven to 400F.
• Squeeze sausage meat from casings into a frying pan (I love my cast iron one for this) and set over medium high heat.  Break meat up with a spatula and stir until no pink remains, about 8 minutes.  Drain and set aside.
• Roll pastry into a rough circle about 12 in in diameter.  Place in a 9 in pie plate and let edges hang over the sides.
• Whisk 6 eggs with pepper and oregano.  Spoon a little of the egg mixture into a saucer and set aside.  Scrape sausage mixture into pie shell.  Arrange ham overtop, pour in egg mixture, then tilt plate to distribute evenly.  Sprinnkle with cheese.  In small overlapping sections, fold pastry up toward centre of pie tightly, with just a small hole showing.  Puff pastry is very elastic, so don't be afraid to tug.  Brush top with reserved egg mixture.
• Bake in centre of oven for 15 minutes.  Remove from oven and crack remaining egg in hole in centre of pie.  Carefully return to oven and continue to bake until pastry is golden and egg is set, about 15 minutes more.  Remove to a wire rack and let stand about 8 minutes before serving.

Pecan Cream Cheese Pie

2 - 3 oz pkg cream cheese, softened
1/2 cup sugar
4 eggs
2 tsp vanilla
1/4 tsp salt
1 unbaked 9 inch pastry shell
1 1/4 cups chopped pecans
3/4 cup light or dark corn syrup
3 tbsp sugar
3 tbps butter, melted

1. In a medium mixing bowl beat cream cheese with an electric mixer on medium speed till smooth.  Add the 1/2 cup sugar, 1 of the eggs, 1 tsp of the vanilla, and salt; beat just till combined.  Spread the cream cheese mixture onto the bottom of the pastry.  Sprinkle pecans over the cream cheese mixture.
2. In a large mixer bowl use a rotary beater or whisk to lightly beat the remaining 3 eggs just till combined.  Stir in corn syrup, the 3 tbsp sugar, butter, and remaining 1 tsp vanilla.
3. Place the partially filled pastry on a baking sheet on the oven rack.  Slowly pour the syrup mixture over pecans.  Cover the edge with foil.  Bake in a 375 oven for 20 minutes more or till a knife inserted near the centre comes out clean.  Cool pie completely on a wire rack.  Cover and chill to store.

Cranberry 3.1416

If you use frozen cranberries, let them stand for 30 minutes at room temperature to thaw.

1 lb fresh or frozen cranberries, 4 cups
1 1/2 cups sugar
2 tbsp all purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/4 cup chopped walnuts
1 small orange, peeled, sectioned, and chopped
1 recipe Pastry for double crust pie
2 tbsp butter
sugar
vanilla ice cream

• In a large mixing bowl combine cranberries, the 1 1/2 cups sugar, flour, cinnamon, and salt.  Stir in walnuts, and orange.
• On a lightly floured surface slightly flatten one ball of pastry dough from centre ot edge, forming a 12 inch circle.  Wrap pastry around rolling pin; unroll onto a 9 inch pie plate.  Ease pastry onto the pie plate, being careful not to stretch it.  Loosely cover and set remaining dough aside.
• Fill the unbaked pastry shell with cranberry mixture.  Dot with butter.  Trim bottom pastry even with pie plate.
• For top pastry, roll out remaining dough; cut shapes or slits in crust, reserving cutouts for decoration, if desired.  Place over cranberry mixture.  Trim top crust 1/2 inch beyond edge of pastry; fold top pastry edge under bottom pastry edge.  Seal and flute edge.  Brush with water.  If desired, decorate with pastry cutouts.  Sprinkle with additional sugar.
• Cover edge of crust with foil.  Place pie on a baking sheet.  Bake in a 375 oven for 25 minutes.  Remove foil.  Bake for 30 to 35 minutes more or till top is golden and fruit is tender.  Serve warm or cool with ice cream, if desired.  

Pastry for Double Crust Pie:

In a large mixing bowl stir together 2 cups all purpose flour and 1/2 tsp salt.  Using a pastry blender, cut in 2/3 cup shortening till pieces are the size of small peas.  Sprinkle 1 tbsp water over part of the mixture; gently toss with a fork.  Push to side of bowl.  Repeat with 5 to 6 more tbsp water, 1 tbsp at a time, till all is moistened.  Divide dough in half.  Form each half into a ball.