Did I spell that correctly? I guess so, since autocorrect remained silent on the matter.
You read correctly. This week I’ve got nothing new for you. I’d love to say that since the CSA started that I’ve been banging out new and wonderful recipes, or that I’ve got a bunch of posts queued up for you, but that would not be the truth.
Rather than sit here and whine about how busy or uninspired I’ve been, I’ve decided to serve you pie. Click on each title to view the recipes.
Happy pi day, plus one.
Posted in Uncategorized
Tagged #apple pie, #pie, apple hand pie, chicken pot pie, dessert, pot pie
Ever since I had to work through Thanksgiving, I’ve had a craving for pumpkin pie. The rest of the traditional Thanksgiving meal is fine, and I really missed my mother-in-law’s cooking this year, but the thing I really missed was not having any pumpkin pie.
I came across this recipe on one of my favorite new blogs, foodloveswriting. I love her blog because Shannalee does what I seem to be gravitating toward these days-more photo-blogging than recipes and cooking (probably a seasonal thing for me).
I didn’t change much about her recipe apart from using my own crust recipe. Also, I didn’t roast a pumpkin for puree, canned organic pumpkin worked very nicely (and neatly).
I’ve included a few photos in this post from the train garden at Homestead Gardens in Davidsonville. My husband and I had a free afternoon and strolled through the garden center. I’ve always heard the decor is beautiful and that the train garden was especially impressive.
pumpkin pie
1 unbaked pie crust
2 eggs
1 cup sucanat or brown sugar
1 Tbsp flour (I used whole wheat)
2 cups organic pumpkin puree (NOT pumpking pie filling)
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
12 ounces organic heavy cream
Preheat oven to 450 degrees.
In a large bowl, beat two eggs lightly. Add the rest of the ingredients. Mix together well.
Pour mixture into unbaked pie crust, leaving a little space at the top. Bake for 10 minutes at 450 degrees; then lower the temperature to 350 degree. The original recipe says to bake another 40-50 minutes, but mine took more like 65 minutes. It’s done when a toothpick inserted in the center comes out clean.
Posted in Dessert
Tagged #baking, #pie, Chrsitmas, Davidsonville, dessert, Homestead Gardens, Maryland, pumpkin, pumpkin pie, recipe
I posted this as my status on Facebook a couple of days ago:
“While I like pumpkin lattes as much as the next person, ordering one is like admitting that summer is over”.
It’s no secret to those who know me that I can’t stand tolerate winter. I suffer through until the days get longer, things can be touched without a jolt of static electricity, and I don’t have to wait 15 minutes for the car windows to defrost. Meanwhile, my poor husband suffers through me asking him every other week to move to a more temperate climate.
Just as pumpkin lattes have arrived, so have the apples. While I’m looking forward to this in the coming weeks, in these early days of fall I’m enjoying a simple apple pie.
There several variations, but I prefer a straightforward pie without a lot of added ingredients. This recipe calls for little more than the apples, a little sugar and some spices.
Have you ever purchased packaged pie crust from the grocery store? Er, me neither. I make my own crust, using this recipe for pate brisee from Martha Stewart. It’s so simple, and I’m drawn to anything that can be whipped up in the food processor. Make a few batches and freeze the discs. You’ll be glad you did when it’s time to make a fruit or pot pies.
If you want to add a little “wow” factor to your pies with no effort at all, invest in these. They’re a little different from mine but will do the trick. Sometimes, if I roll my dough out as thin as I should and I have enough extra, I cut enough to line the whole outer rim of the crust.
fiercely fresh apple pie
6 cups firm, tart apples, peeled and and thinly sliced
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons butter
pastry crust for 9-inch pie (2 crusts)
Heat oven to 425 degrees. Mix sugar, flour, nutmeg and cinnamon. Stir in apples. Spoon into pastry-lined pie plate; dot the top with small pieces of the butter. Cover with the top crust. Cut slits in crust to allow steam to escape. Seal top and bottom crusts, fluting the edges. Cover edge with strip of aluminum foil to prevent burning. Bake until crust is brown and juice begins to bubble through slits in crust, about 40 to 50 minutes. Remove foil from pie crust for last 15 minutes of baking.
