My wife used to enjoy glazed apple pie when she lived in New York. The other week when her family was down here visiting, I decided to try my hand at making it. The apple pie is a mixture of a classic American Pie, a Dutch Apple Pie and a French Apple Pie. The first step in creating this pie was to choose the right apple. Since this pie has a sweet glaze over the top, I choose a tart apple (Granny Smith). That way the tartness was balanced with the sweet glaze. I also used my super simple Food Processor Pie Crust. This pie crust is quick, easy, flaky and delicious!
Dana has been craving pumpkin pie for a couple weeks now. I decided that I should break down and make her one. I wanted to try something different so I found a recipe from Paula Deen that uses cream cheese instead of evaporated milk. I made it and wow! It was awesome. Paula knows what … Read morePumpkin Pie
About a year ago I created personal Tuna Pot Pies. They were delicious. However, I never tackled the most common pot pie out there, the Chicken Pot Pie. So the other day when Dana asked for a chicken pot pie, I knew exactly how to make them. I would make a perfect pot pie sauce … Read morePersonal Chicken Pot Pies
When I used to live in the Upper Peninsula of Michigan, the Pasty (pronounced “Past – eee”) was king. It is a meat filled hand pie that was usually topped with gravy or ketchup. The pie was all meat and potatoes and lacked the gravy or liquid inside of a pot pie. I though this … Read moreThanksgiving (Pasty) Hand Pie
A couple of weeks ago I received an email from Linda a valued reader, requesting a good key lime pie recipe. I have never made a key lime pie before, but I was all over the challenge. So last weekend I made a bunch of key lime pies. Some were good, some were bad, and others were interesting. I have pieced together the best of all of them and created the ultimate Key Lime Pie. It is over the top awesome, with just enough tartness to make it a delicious key lime pie.
The pie was topped with a little lime zest for a little added lime flavor, plus it looked pretty cool.
I am always trying to expand my repertoire of recipes. The one thing that I do not cook a lot of is fish. Fresh fish is not the first thing you think of when you think of the Nations Capital. So I decided to slowly expand my repertoire with some canned tuna. I know it is not that big of a step, but it is a step to say the least. My pot pies use a standard pie dough and a large muffin pan to make individual pot pies. The recipe makes 3 individual pot pies and can be easily doubled to make six.
The large muffin pan made perfectly sized pot pies.
Sorry that I missed my post yesterday. I drove from Michigan to DC and it only took 12 hours. I saw multiple car pile-ups and a ton of bad drivers. It was a pretty good Sunday. Unfortunately I was unable to post anything for yesterday. However, today I have a great pie that my Mom and I made for my Cousin Thomas. It was his birthday over Thanksgiving so we decided to make him his favorite pie. Lemon Meringue. I have never made a lemon meringue pie so this was new to me. We decided to use a recipe that we found in the Lady and Sons cookbook. It made a pretty tasty pie.
Recipe after the break
I went to college in the Upper Peninsula of Michigan for three years. It was a grand ole time. One of the regional cuisine favorites was the pasty pronounced (Past – EEEE). What is the pasty, well it is a meat pie filled with vegetables. Pretty tasty. My friend worked at a bar called the Cozy Corner and on Sundays they had Pasty Day. Pasties take a while to bake so they only served them once a week. They always had the best one around so I asked the owners wife what the secret was to her pasties. I wasn’t expecting a response, but she told me it was rutabagas. That was it, the secret was to include rutabagas into the meat pie. With the secret knowledge that isn’t so secret anymore since I just put in on the internet, oops. Well anyway, here is my take on this classic meat pie.
I used a standard pie crust recipe for my pasty and it was perfect.
I have been overloaded with peaches lately. I guess there are worse things to be overloaded with. So I pulled out the food processor and made a couple of pie crusts. Then I contemplated what kind of peach pie to make. Then I settled on the basic peach pie. Since I have so many peaches, I figured I would make a lot of peach pies. Further, I wanted a baseline pie in which to judge all of the rest. While making the pie the handle of the food processor got caught on my camera strap. Yep, my camera fell. Cooking is dangerous. So halfway through the post you will see that all of the pictures are taken from the same distance and my camera can no longer zoom or auto-focus. Oops.
As you can see it has a flaky crust and is packed with fresh local peaches.