Pumpkin Pie

I've never been a huge fan of pumpkin pie. As a kid, pumpkin pie would always show up at the Thanksgiving table, and I would always pass.

It's a little strange, because I do love pumpkin. I love it roasted, in soup, as a puree or a mash... just not as a pie.

This year, however, is different. It's a year of new beginnings. It's our daughter's first Thanksgiving. It's our first family Thanksgiving in our new house. And it's the year that I give another chance to the pumpkin pie.

Mom Miranda’s Tourtiere (Quebec Meat Pie)

Last night I had dinner with my family and was reminded of a fantastic meal that I had only a couple of months ago. 

We had all just arrived home for the holidays a few days before Christmas. Upon entering my parents' house, we were greeted with the smell of my mom's cooking--- just in time for lunch!

My mom had prepared a meat pie. Her version of the Quebecois Tourtiere. She had actually prepared three of them... two for lunch and one, wrapped and ready for the freezer to enjoy on another day.

Lunch was amazing. The pie's crust was flaky and the meat filling was delicious. My mom served the meat pie with green beans simply sauteed with garlic.

So, how was I reminded of this fantastic lunch last night? Because that third meat pie made an appearance! Thawed and baked to perfection, it tasted exactly like the lunch we had a couple of months ago. 

Easy Puff Pastry Pot Pie

I previously wrote that you can't have a pot pie without top and bottom crust.

And I really do believe that the best pot pies have both crusts. However, I also understand that sometimes, we are pressed for time and can't make our own pastry to line our pies.  The best option in these cases is usually frozen puff pastry. You just thaw it, roll it out over your pie filling, brush it with an egg wash, and put it in the oven. No fuss whatsoever. The down side? No bottom crust, as the puff pastry will be soggy and doughy.

So, sometimes we have to give a little to take a little. Compromise that crust we love so much for the conveniences of frozen pastry. And while I still believe that both crusts are best, I am okay with the compromise once in a while.

Apple, Craisin & Walnut Galette

So a galette is pretty much a free form pie. Okay, it's a lazy pie. It's all the deliciousness of a pie crust and the filling, without having to make it fit the pie tin and making a top crust. 

Having said that, I don't feel the slight bit guilty for making a galette. In fact, it's the perfect, quick, rustic end to a home cooked meal and it seems much less work and much less daunting than making a pie. You can fill it with whatever your heart desires, or whatever you have just kicking around in your fridge. Some great examples would be frozen fruit tossed in some cornstarch and sugar, some fresh sliced peaches or apricots, or a thick spread of your favorite jam.

Oh, and the best part is, there is no leftover, wasted dough. Nope, you roll it all out, put on your filling, and just fold it over. Easy as pie!

Apple, Craisin & Walnut Galette

Makes 1 Galette

For Whole Wheat Pastry Crust
1 1/4 cups Whole Wheat Flour
1/8 tsp Salt
1/2 cup Butter, cut into cubes
3 tbsp Ice Water

(**In this case, I made a whole wheat pastry crust, but you could use a the same recipe with white flour)

1 Egg beaten with 1 tsp of water (Eggwash)

For Filling

2 Apples, sliced

Zest and Juice of 1 Lemon

1/2 cup Walnut Pieces

1/3 cup Craisins

1/4 cup Brown Sugar

3 tbsp Plain Yogurt

2 tbsp Butter

Preheat oven to 375 degrees Fahrenheit.

Make Pastry Crust

In a food processor, mix together flour and salt. Add butter and pulse until the mixture resembles a course meal. Slowly add the ice water, pulsing just until the dough starts to stick together in a ball. Remove the dough from the processor, form into a ball, wrap in plastic wrap and refridgerate for at least 30 minutes before rolling out.

Filling and Baking

In a bowl, stir together apples, lemon juice and zest, walnuts, craisins and brown sugar.

Roll out pastry dough to about 1/4 cm thickness. Place on a a parchment or greased baking sheet. Put the yogurt on the dough and spread in the centre, leaving a 2 inches border around the edge of the crust clear. Place the apple mixture on top of the yogurt. 

Rustically fold over the borders of the pastry (about 1 to 1 1/2 inches all around), pressing down to seal it around the filling. Brush with the egg wash. Place spots of the butter onto the filling. Bake for 35-40 minutes until golden brown and bubbly.

Lemon Meringue Pie

Today is my birthday.

And there is no way that I would rather spend it than with my family and in the kitchen.

So, I am having some dinner tonight with my family. On the menu? Maple Chicken and Ribs, Boiled Baby Potatoes, and my fave.... Lemon Meringue Pie!

So, let's start with the pie.

I am really not the biggest sweet fan. I am more of a savory girl. However, I do love anything lemon. I think it's because of the delicate balance of sweet and sour. So for my birthday, a lemon meringue pie would be the perfect treat.

Lemon Meringue Pie

Adapted slightly from http://www.canadianliving.com/food/baking_and_desserts/lemon_meringue_pie.php

Makes 1 Pie

For the Crust:

1 1/2 cups Flour

1/4 tsp Salt

1/2 cup Unsalted Butter, cold and cubed

1 Large Egg Yolk

1 tsp Lemon Juice

3 tbsp Ice Cold Water

For the Filling:

1 cup White Sugar

6 tbsp Cornstarch

1/2 tsp Salt

2 cups Water

4 Large Egg Yolks, beaten

1 tbsp Lemon Zest

1/2 cup Fresh Lemon Juice

2 tbsp Butter

For the Meringue

5 Large Egg Whites

1/4 tsp Cream of Tartar

1/3 cup Sugar

Preheat oven to 400ºF (200ºC)

For Pie Crust:

In a food processor, mix flour with salt. Add cubes of butter and pulse until mixture resembles course meal. Add beaten egg, lemon juice, and 1 tbsp ice water. Pulse to combine. Continue adding ice water by the tablespoon and pulsing until dough just starts to come together. Take the dough from the processor bowl and press into disc. Wrap in plastic wrap. Chill for at least 30 minutes or for up to 3 days.

On lightly floured surface, roll out pastry so it is large enough to cover a 9 inch pie dish without stretching. Trim edges of pie crust. Line with foil. Fill with pie weights or dried beans. Bake in bottom third of 400ºF (200ºC) oven for 15 minutes. Remove foil and pie weights. Prick shell all over. Bake 10 minutes or until evenly golden. Let cool on rack.

For Filling:

In heavy saucepan, mix sugar, cornstarch and salt. Stir in water. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low.

Simmer for 3 minutes, stirring constantly. Remove from heat. Whisk one-quarter into egg yolks, whisk back into pan. Cook over medium heat, stirring for 2 minutes. Remove from heat. Stir in lemon rind, lemon juice and butter. Set aside.

For Meringue:

In bowl, beat egg whites with cream or tartar until soft peaks form. Beat in 1/3 of the sugar at a time until stiff peaks form.

Pour filling into cooled crust, smoothing top. Starting at edge and using spatula, spread meringue around outside of hot filling. Sealing to crust, which prevents meringue from shrinking.

Spread over remaining filling making attractive peaks with back of spoon. Bake in center of 400ºF (200ºC) oven for 5 to 6 minutes until golden. Let cool on rack for about 5 hours or until set.

Classic Apple Pie

My grandfather was a chef. I didn’t really have a chance to appreciate what that meant. What I mean is, his professional chef days were long over when I entered this world.  However, just the same, he always reminded us kids of his trade when we came for a visit. His apple pie. One of my favorite memories of my grandfather. He would bring it to the table and offer us kids a slice. And it was always the same. Warm, moist, cinammon-y and just darn good.

Now, I am not sure that I could ever replicate his pie. Maybe it's because it holds a very dear place in my heart, one that will never be replaced. Or maybe it's because I just can't do it.

Anyway, here is my version. It may not be exactly the same as his, but when I eat it, I feel at ease.  As if I am taken back in time to one of the hundreds of times in my childhood when I sat with my grandparents at their dining table and ate Apple Pie.

Classic Apple Pie

Makes 1 pie

6 large Apples, peeled and sliced

Juice of 1 Lemon

1/3 cup Sugar

1 tsp Cinnamon

2 Whole Cloves

1 tbsp Butter

1/2 tsp Cornstarch mixed with 1 tbsp Water

Pastry Crust

2 cups Flour

1/2 cup Whole Wheat Flour

1 cup Butter, cold and cut into chunks

1/4 tsp Salt

4-6 tbsp Ice Cold Water

For the Pastry Crust: In a food processor, combine the flours and salt. Add the butter and process until the mixture resembles oatmeal. Add the water, 2 tbsp at a time, until the dough just comes together. Divide into 2 and form each half into a disc. Wrap with plastic wrap and refridgerate for about 30 minutes.

Meanwhile, in a large bowl, dissolve sugar in lemon juice. Toss in sliced apples and sprinkle in cinnamon.

Melt the butter in a pan and add apple mixture. Cook for 5-8 minutes until apples are soft. Remove cloves. Stir in the cornstarch/water mixture. Remove from heat and let cool.

When you are ready to make the pie, roll out the refridgerated pastry dough, making 2 rounds. Place 1 on the bottom of a pie tin. Fill with the cooled apple mixture. Place the second round on top of the filling. Trim the edges of the crust and using a fork, press down on the edges of the crust to seal.

Bake in preheated 180 degree oven for 25-30 minutes until crust is golden.