Tim's Pineapple Pie

Crust:

  • 4 oz Graham Cracker Crumbs
  • 4 oz Butter
  • 1/4 tsp Salt
  • 1/3 cup Powdered Sugar

Melt butter. Mix all ingredients and press into the bottom of a 10″ springform pan. bake at 300°F for 10 minutes. Cool completely.

Filling:

  • 2 8 oz packages Cream Cheese
  • 2/3 cup Sugar
  • 2 tsp Vanilla
  • 4 Egg Yolks
  • 1/2 cup Sugar
  • 1/2 cup Water
  • 1 tbsp Unflavored Gelatin (2 envelopes)
  • 1 can Crushed Pineapple, drained. Save juice.
  • 4 Egg Whites
  • 1/2 cup Sugar
  • 1 cup Heavy Cream
  • 1 tsp Vanilla
  • 1 small can Crushed Pineapple
  • 1 tbsp Cornstarch
  • 1 cup Heavy Cream
  • t tbsp Sugar
  • 1 tsp Vanilla

Whip cream cheese, sugar, and vanilla until smooth. Spread evenly over cooled crust.

Mix egg yolks, sugar, water, and gelatin in double boiler over simmering water. Cook, stirring constantly, until thick and lemon colored. Cool. Stir in drained crushed pineapple and mix well.

Beat egg whites with sugar to soft peak. Fold into cooled pineapple mixture.

Whip cream with sugar. Fold into pineapple/egg white mixture. Pour over cream cheese mixture. Refrigerate several hours – bets overnight.

While pie is chilling, mix reserved pineapple juice with cornstarch in a small saucepan. Add small can of  crushed pineapple and cook until thick. Refrigerate until cold.

To serve:

Whip final cup of heavy cream with sugar and vanilla. Pipe a decorative border around top of pie. Fill center with chilled crushed pineapple.

Refrigerate until ready to serve.


Coconut Custard Pie

  • 1 Prepared 9-inch pie shell

Filling:

  • 2 cups milk, scalded and cooled
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 1/2 tbsp cornstarch
  • 1 tbsp butter, melted
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 1 1/2 cups flaked coconut

Meringue:

  • 1/2 cup flaked coconut
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar

Method:Partially blind-bake the pie shell: Heat oven to 425°F. Roll out chilled pie dough and place in a 9-inch pie pan. Trim and flute edges, pierce the bottom crust with a fork then cover with a large square of parchment or foil. Carefully add 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned.

Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk. Whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla, coconut extract, and coconut until well mixed. Pour into the pie shell.

Make the meringue: Toast the coconut lightly. Set aside. With a hand or stand mixer, mix egg whites and cream of tartar until the mixture is foamy. Increase speed to high and gradually add sugar, a tablespoon at a time. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.

Spoon the meringue on top and spread to the edge of the crust so it forms a seal. Swirl the spatula through the meringue to make little peaks. Sprinkle evenly with the reserved coconut.

Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack and then refrigerate for at least 3 hours before serving.


Pastina Pie

Pastina Pie

Pastina Pie

Pastina Pie is an sweet Italian Easter Pie. This recipe is from our friend, Michael Guttoso. It can be made with or without a crust.

Pastina Pie

Michael Guttoso

Pasta Frolla

  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly grated lemon zest

Directions

1. Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.

2. Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.

3. Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

Line a large tart or quiche pan with rolled-out pasta frolla.

Pastina Filling

  • 1/2 cup pastina
  • 7 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbsp anisette
  • 1 tsp grated lemon zest
  • 1 lb ricotta
  • Cinnamon for dusting

Cook 1/2 cup pastina in boiling water until soft. Drain and set aside.

Beat 7 eggs with 1 cup sugar until well blended. Add 2 teaspoons vanilla extract and 1 teaspoon grated lemon zest (optional).

Blend in one 15 oz container ricotta cheese. Then blend in the pastina.

Pour into the crust Bake at 375°F until golden. 45 minutes – an hour, check every now and then. Let cool completely .

Store in fridge.


Cherry Crumb Pie

Cherry Crumb Pie

Cherry Crumb Pie
Cherry Crumb Pie

filling

  • pastry for single crust pie
  • 2 lbs cherries, pitted
  • 1 cup sugar
  • 2 tbsp kirsch
  • 2 1/2 tbsp instant tapioca
  • 1 tsp vanilla
  • pinch salt

topping

  • 2/3 cup flour
  • 2/3 cup rolled oats
  • 2/3 cup brown sugar
  • 4 tbsp butter
  • pinch cinnamon

Preheat oven to 400°F.

Roll out crust and fit into pie pan. Flute edges and refrigerate until ready to use.

Mix pitted cherries with sugar, tapioca, kirsch, vanilla, and salt. Let sit, stirring occasionally, for about an hour for tapioca to set.

Place in pie shell.

Make topping. Mix flour, sugar, oats, and a pinch of cinnamon. Stir in butter.

Bake at 400°F for about 30 minutes. Reduce heat to 375°F and bake another 20 or so minutes. Allow to cool before slicing.


Berry Custard Pie

Berry Custard Pie

Berry Custard Pie

  • 2 cups mixed berries – or fruit of choice (I used a bag of frozen mixed berries, thawed)
  • 4 eggs
  • 3/4 cup heavy cream
  • 1 tsp vanilla
  • 3 tbsp flour
  • pinch salt
  • pie crust for single pie

Preheat oven to 375°F.

Roll out dough and place in pie plate. Crimp edges and refrigerate until filling is done.

Mix together the flour, sugar, and salt. Add eggs, vanilla, and cream, and mix well.

Evenly spread fruit over bottom of crust. Pour custard over fruit.

Bake for about 45-50 minutes or until pie is set.

Cool and then refrigerate before serving.

 

Pie Crust

 

  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2 sticks butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.


Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie

Nursie said she originally got this from a pie crust box.

 

  • 1/3 c butter
  • 1/3 c flour
  • 1 very small chopped onion (or to taste)
  • 1/2 c chopped green pepper, leave this out if you want to
  • 1 1/2 c broth, chicken for chicken pie, beef for beef pie, and I use veggie broth for pork pie
  • 1/3 cup milk
  • 2 c frozen mixed veggies

Cook the onion and green pepper in the butter for a bit, whisk in the flour and add the liquids, cook until thickened. I season with salt, pepper, herbes de Provence, but you can use what ever sounds good. A little celery seed isn’t a bad addition, and with beef I use garlic and mushrooms instead of the green pepper. Add 2-3 cups chopped leftover roast whatever and the vegetables. Mix well and dump into the pie crust.

Bake in a two crust pie at 425 for 30-40 minutes and enjoy.

No shit, this is delicious. You can use whatever veggies you have around including leftovers. It is a great end of the week and I don’t want to cook sorta dish. But it is good enough for company! Anyone want to come to dinner?

 

Pie Crust

2 cups flour
1/3 cup pastry/cake flour
2 sticks butter, frozen
pinch salt
2 tbsp sugar
1/2 cup ice water
Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.


Fig Tart

Fig Tart

Fig Tart
Fig Tart

  • pastry for single crust pie
  • 3/4 pound fresh figs
  • 1 8oz can almond paste
  • 3/4 cup whole milk ricotta
  • 3 tbsp Lyle’s Golden Syrup
  • 1 tsp vanilla

Roll out pastry to about a 13″-14″ circle. Place on sheet pan – on parchment paper, if you have it.

Break up almond paste and slowly mix in the ricotta – making sure the almond paste is breaking up and mixing in. Add the vanilla and Golden syrup.

Spread the almond cream evenly over the crust leaving a 3″ border all around.

Thickly slice the figs and place then atop the almond cream.

Fold the pastry up over the filling, crimping as you go along.

Bake in a preheated 400°F oven for about 45 minutes.

Cool and serve!


Apricot and Pistachio Tart

Apricot and Pistachio Tart

Apricot and Pistachio Tart
Apricot and Pistachio Tart

adapted from Martha Stewart

 

  • 1 1/4 cups unsalted pistachios, chopped, divided
  • 1/2 cup sugar
  • 1 cube (stick) butter
  • 1 egg
  • 1 tsp vanilla
  • Pinch of salt
  • 1 1/4 pounds apricots (about 6), cut into 1/4-inch-thick wedges
  • 2 tbsp turbinado sugar

Place 1 cup pistachios and 1/2 cup sugar in food processor. Process until pistachios are fairly well chopped. Add butter, egg, and vanilla, and process to a paste.

Roll out dough and line tart pan. Spread pistachio filling over pastry.

Top with quartered apricots.

Mix remaining 1/4 cup of chopped pistachios with the 2 tbsp turbinado sugar and sprinkle on top.

Refrigerate for 30 minutes.

Bake in a preheated 400°F oven for 35 minutes.


Tomato Tart

Tomato Tart

Tomato Tart
Tomato Tart

** Add 2 tbsp fresh thyme to pie dough.

  • 8 oz porcini mushrooms
  • 2 large tomatoes
  • 1 1/2 cups shredded cheeses
  • Salt & Pepper

Puree mushrooms and set aside.

Blanche tomatoes to remove skin. Set aside.

Roll out dough and line tart pan. Refrigerate for 30 minutes.

Spread mushroom puree over crust. Top with half of the cheese.

Slice the peeled tomatoes and cover cheese, overlapping them as you go. Generously salt and pepper the tomatoes.

Cover with the remaining cheese and refrigerate for 30 minutes.

Preheat oven to 400°F. Place in oven and bake 35 minutes. Remove and cool to room temperature.