American Pie Council - American Pie Council® (APC) is the only organization committed to preserving America’s pie heritage and promoting American’s love affair with pies.
Art of the Pie - Great site from someone who knows how to make a good pie.
My lovely wife seems to have taken a shine to pie-making, and I must say, I couldn’t be more pleased. I guess she got the message of my website (Make Me Some Pie!).
Above is a picture of a chicken pot pie she made recently.
We’ve settled on a pretty simple butter crust recipe that is delicious and the edge of the crust is so crisp and buttery it honestly reminds me of a Ritz cracker. This is the pie crust recipe we like: Mom’s Pie Crust (via allrecipes.com)
Making the filling for a pot pie, or any meat pie for that matter, really seems pretty easy. Just make a mixture of meat and veggies that you like and that tastes good & put it in the pie… simple enough!
In this case, she chopped and sautéed some carrots, potatoes, garlic, onion and peas together with some chicken broth. She cooked the chicken separately and then mixed it in with the veggies when it was done.
Then fill your pie, cover it with your top crust and I believe we bake at 425 for 25 minutes and then lower it to 375 for another 25-30 minutes.
Making pot pie rocks as well because it is a good leftover food for work, or for dinner the next day (preferably, as it’s better reheated in the oven).
Do you love pie? But don’t know how to make it? Tired of struggling with “dough” and “filling” and “ovens”? Struggle no longer!
The good people at Tempo have reduced the fine art of pie-making to the simplicity of a hotel continental breakfast Belgian wafflemaker.
According to Tempo:
“Make all your favourite pies at home with this Tempo Mini Pie Maker, it’s easy and convenient to use and best of all you won’t have to eat those horrible frozen packaged pies anymore. Complete with recipes to all your favourite pies and even recipes for dessert pies, you’ll be eating all your favourite pie fillings in just minutes.”
With all the talk about Shepherd’s Pie lately, I decided maybe making one would help me understand it better.
I didn’t use a specific recipe, but I borrowed the idea of using Guinness and cheese from Kells (which I just recently wrote about). I heard that a friend of mine makes a version of this, so I figured I’d give it a shot, too – since it was St. Patrick’s Day.
Here’s my “Shepherd’s Pie” recipe, inspired by Kells and my buddy who was already inspired by Kells, with a little addition of my own:
1. Made mashed potatoes with butter, salt, sour cream and a little bit of Tillamook cheddar cheese.
2. Sauteed garlic, onions, carrots and peas together with Guinness
3. Browned ground beef with onions
4. Simmered vegetables and beef in Guinness
5. Lined bottom of pan with vegetables and beef, added some salt and pepper
6. Spread mashed potatoes over filling
7. My own “touch” to add something more crust-like was to spread a light amount of olive oil over the top and I sprinkled some crushed up croutons (bread crumbs) over top
8. Baked at 400 for 10 minutes and 350 for 10 more,
9. Spread a little more cheese on top for a final touch
It turned out pretty good, I guess I’d give myself a 2.5 2 out out of 5 rating… not crazy good, but it made for a good meal (plus leftovers)! But, once again, it really was just mashed potatoes with beef and veggies… not much semblance to the standard “pie”, even though it had a touch more crispiness thanks to the bread crumbs. I couldn’t slice it, like a pie – I had to kind of scoop it. So was it a pie? Seems like more of a casserole to me.
But… it occurred to me that when you let it cool more, it really does setup more like a traditional pie and it does become more sliceable. So, I think I feel okay about Shepherd’s Pie being labeled a pie, and I’m sure there are versions of it that seem even more pie-like.
What are your thoughts on Shepherd’s Pie (or things that are called pie, but aren’t pie in the traditional sense?)
My wife and I (mostly my wife) recently ventured into the world of pie-making.
Our pie adventures started with a simple apple pie.
Crust: For the crust, we used the “Mom’s Pie Crust” recipe from allrecipes.com. Contrary to the title, it was not my mother’s pie crust. However, the recipe was relatively easy and worked well, although my wife had to add more water than the recipe called for.
Here’s a slideshow of our first pie-making experience:
Filling: It doesn’t get much simpler than this filling. We used about seven Golden Delicious apples, cinnamon and sugar. We used the following websites to guide the way, though:
Notes: Some apple pie filling calls for lemon juice. We didn’t use it because it is only recommended for apples that are too sweet and we didn’t think the Golden Delicious were too sweet.
Assembly: This website was very helpful in the actual “assembly” process of making a pie:
Notes: I hadn’t ever given the assembly process much thought, but it was interesting to read the different strategies for getting the bottom crust into the pan and carefully unfolding it.
Baking: Having never baked a pie, we were a bit freaked out by how long you bake it, but we found that pie crust is very resilient to the high temperatures (we started it at 400 (F) and then brought it down to 375 (F) for the remainder).
Also, this is a pretty common tip, but we almost forgot about it – make sure to put a cookie sheet under the pie in order to catch any filling that might bubble over.
The Result: We turned out with a pretty decent apple pie. Mistakes were made and lessons were learned, but overall, it wasn’t bad for first timers.
The Bad:
- Too much crust: I really liked the crust, but it was too thick, so next time, we’ll probably try to roll it thinner.
- Not enough filling: We didn’t pack it with enough filling. We had made too much filling overall, so we tried to stretch it into two batches, one which we would freeze and use at a later time. We didn’t follow the filling ½ inch above the crust rule, and it showed in the end result.
The Good:
- Good flavor. Though the levels of crust and filling weren’t right, it doesn’t mean it didn’t taste good! The crust had a nice level of flakiness and the outer edge was nice and crispy. And the filling, well, I think apple pie filling would be hard to mess up!
- Sugar on top. We used an egg wash on top, along with cinnamon and sugar sprinkled on top. It was a nice touch! We thought we may have done the egg wash wrong because we just beat an egg and some recipes indicate that you should mix it with water, but it turned out fine.
- Leftover crust! I had forgotten that the best part of making pie is the leftover crust! We baked up a few pieces with egg wash and cinnamon and sugar and they were rad. I used them as a nice morning pastry to have with my coffee.
Back to school... PARENTS - Did you put pie in your kids lunch for their first day back? If not, why do you hate your kids?!about 1 day agofrom HootSuite
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