Potato, Onion, and Cheddar filling

 

Potato, Onion, and Cheddar filling - Make with Savory Crust 

By Natalie Bradley

1 large yellow onion

1 tablespoon butter

½ pound Cheddar cheese

½ pound yukon gold potatoes peeled and cut into ⅛ inch slices

1 ½ teaspoons kosher salt

¾ cup heavy cream

1 egg yolk

1. Cut the onion in half and cut into ¼ inch half-moon slices
2. Melt the butter in a large saucepan over medium high heat. When it begins to sizzle, add half of the onion. Cook until the onion is translucent, about 2 minutes. Add the remaining onions and saute until softened, about 15 minutes. Turn the heat down to medium low and cook, stirring frequently and adding a few tablespoons of water if the pan begins to dry out, until the onion is brown and caramelized, 45-60 minutes. Spread the carmelized onion in the tart shell. Set aside
3. Preheat oven to 350
4. Cut the cheese into ⅛ inch slices, then cut at least 30 1-inch squares (I use a cookie cutter for that). Finely chop the remaining cheese and set aside.
5. Place the tart shell on a rimmed baking sheet. Add a single layer of potato slices over the onions and season with ¾ teaspoon of salt. Sprinkle the chopped scrapes of cheese evenly over the potatoes. Layer the remaining potato slices over the cheese and season with the remaining ¾ teaspoon salt.
6. In a small bowl, whisk together the heavy cream and egg yolk. Carefully pour the cream mixture over the tart, letting the liquid sink into the gaps between the potato slices.
7. Layer the cheese slices over the top. Cover the surface but make sure there isn’t any cheese hanging over the edge.
8. Bake the tart on the rimmed baking sheet for 40-45 ,minutes until a knife inserted in the center indicates the potatoes are tender. Broil on high for 2 minutes to create a crisp, golden cheese crust.
9. Serve hot…but cold slices also make a delicious breakfast.

Oreo crust

   

    Natalie Bradley

24 Oreo cookies (I like to get the chocolate filled ones but you can play around with flavor here)

6  Tablespoons  unsalted butter, melted

¼  cup rainbow sprinkles (you can play with the colors)

1. Preheat the oven to 350
2. Put the Oreos in a food processor and blitz until the cookies are a sandy texture. Pour the melted butter and pulse until the mixture comes together like wet sand. Add the sprinkles and pulse 10 times to distribute but not obliterate.
3. Turn the mixture out into a 9 inch tart pan with a removable bottom or a 9 inch pie tin. Use your fingers to pack in the mixture tightly going up the sides, then use your palms to flatten the bottom. Make sure the edges and bottom are even in thickness. Place the tart pan on a baking sheet to catch any butter drips.
4. Bake for 8-10 minutes, until the crust is no longer shiny with butter. It will continue to crisp as it cools.
5. Keep the tart shell in the pan, cool completely.

Ideas to fill the oreo crust- ice cream, peanut butter mousse, any pudding

 

Herbed Tart Pastry Shell

 

 Natalie Bradley

1 ½ cups all purpose flour plus more for rolling out the dough

5 small fresh basil leaves

2 teaspoons finely chopped green onions

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

1 stick cold unsalted butter, cut into ½-inch cubes

1 large egg

2 tablespoons of milk

1. Put flour, herbs, and salt into a food processor and pulse 5 times. Sprinkle the butter cubes on top and pulse 15 times to break up the butter. Add the egg and milk and pulse 25 times until the dough comes together.
2. Turn the mixture onto your work surface and Press it into a flattened disk with your hands. Wrap tightly in plastic wrap and let it rest in the fridge for at least 30 minutes- overnight is ideal.
3. Roll the dough into an 11-inch circle on a lightly floured surface. Carefully roll dough onto your rolling pin and gently unfurl it over a 9 inch tart pan. Gently ease the dough into the pan and don’t stretch it to fit, this can cause it to shrink when baking.
4. Trim the end of the dough leaving an ½ inch overhang. Fold the dough overhang back into the pan and press to adhere to the dough. Freeze for at least 30 minutes.
5. While the shell is in the freezer preheat the oven to 350
6. Line the frozen shell tightly with foil, fill with baking weights all the way to the top. Place the tart pan on a baking sheet to catch any butter drips that occur during baking.
7. To partially bake the crust- bake shell with weights for 22-25 minutes until the foil no longer sticks to the dough, remove the foil and weights and bake for 5-10 minutes more. The tart shell should look pale but not raw.
8. To fully bake the crust, bake the shell with weights for 22-25 minutes. Remove the foil and weights and bake for 15-17 minutes; until the shell is dry.

Ideas to fill the herbed tart pastry shell- quiche, onion and potato pie, tomato tart

Cranberry Key Lime Pie

from Aubrey Dorrough

Crust:
4 ox gingersnap cookies
1 cup pecans
4 tablespoons butter, melted
3 tablespoons brown sugar

Filling and Assembly:
12 oz thawed cranberries (plus some)
2 ½ cups granulated sugar
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest
½ cup fresh lime juice
Pinch of salt
¾ cup butter

Crust:
1. Preheat oven to 350 degrees. Pulse cookies in food processor until very finely ground (you should end up with about 1 cup)
2. Add pecans and pulse until finely ground
3. Add putter and brown sugar—pulse to combine
4. Transfer to pie dish, press firmly onto bottom and up sides
5. Bake until firm and slightly darkened in color, 10-15 minutes, let cool

Filling/Assembly
1. Bring 12 oz cranberries, 1 cup sugar, and ¼ cup water to a boil in a large saucepan over medium-high heat
2. Reduce heat, simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes, let cool
3. Puree in a blender until very smooth
4. Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, 1 tsp lime zest, in a heat-proof bowl, set over saucepan of simmering water (bowl should not touch the water), stir with a rubber spatula and scrape down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
5. Using electric mixer, beat curd, adding butter a piece at a time until curd looks lighter in color and texture, 5 minutes.
6. Scrape into crust and chill until firm, 2 hours
7. Bring ½ cup granulated sugar and ½ cup water to a simmer in small saucepan over medium heat, stirring to dissolve sugar
8. Add remaining topping cranberries and cook until barely starting to soften, 1 minute
9. Using slotted spoon, transfer cranberries to a wire rack to set
10. Chill until no longer sticky, 20-30 minutes
11. Toss remaining ½ cup granulated sugar and 1 tsp lime zest into small bowl
12. Toss topping cranberries in lime sugar
13. Top pie with cranberries, serve with whipped cream

Peach Toffee Pie

Aubrey Dorrough Maru

Filling:
2 1/2 pounds ripe, but not soft, peaches
3/4 cup packed brown sugar
1/2 cup flour
1 1/2 teaspoons grated lemon zest

Topping:
1/2 cup flour
3/4 cup toffee bits
6 tablespoons packed brown sugar
6 tablespoons butter

1.  Boil peaches for 20-30 second seconds.  Remove and place in bowl of cold water.  Skin and dice
2.  Mix brown sugar, flour and lemon zest.  Add peaches and toss to coat well, place in pie crust.
3.  Mix flour, toffee bits, brown sugar, and butter.  Cut until desired consistency, scatter evenly over peach mixture.
4.  Bake on center rack for 30-35 minutes at 350 degrees.

Caramel Apple Pie

Aubrey Dorrough Maru

Pie:
24 caramels
2 tablespoons water
4 cups diced apples
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
1/3 cup butter

Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons water

1 - Melt caramels with water, stir until smooth
2- Lay apples out over crust, smother with caramel sauce
3 - Mix flour, sugar, and cinnamon.  Cut in butter, sprinkle over apples
4- Bake 40-45 minutes at 375 degrees.

Cherry Cranberry Pie

1 (9 inch) double crust pie crusts
1 (21 oz) cans canned cherry pie filling
1 (16 oz) cans whole berry cranberry sauce
1/4 cup sugar
3 T quick cooking tapioca
1 t lemon juice
2 T butter
(optional: touch of cinnamon for holiday flavor)

Preheat oven to 400 degrees
Line pie pan with bottom crust.
Combine in a bowl: cranberry suace, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400 degrees for 40 to 50 minutes, reoving foild during last 15 minutes.
Cool on rack.
Serve warm or cold.

Fresh Peach and Lemon Verbena Pie Filling

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 leamon verbena leaves, snipped or zest of 1 lemon

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch, and salt.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method: Pour mixed contents into a one gallon freezer bag. Place flat to freeze.
Whe ready to use, defrost and place into prepared crust. BAke at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Never Fail Pie Crust

2 cups flour
1 cup shortneing
1 tsp salt

Cut in shortnening to flour/salt mixutre until pea size shortneing.

Beat together:
1 large egg
1/4 c cold water
1 T vinegar

Add mixture all at once then fold flour in with fork from the bottom until it becomes a ball. DO NOT OVERMIX!

Roll out between lightly floured parchment paper or plastic wrap. About 1/4" thick or slightly less.

Bake 15 min @ 425.

Apple Pie Filling

1/2 cup granulated sugar, plus 1 teaspoon
1/4 cup packed brown sugar
1/4 tsp table salt
1 tablespoon lemon juice
1/2 tsp grated lemon juice
1/8 tsp cinnamon
5 pounds tart apples
1 egg white, beaten lightly

Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to dutch oven (do not wash bowl) and cook, covered, over meduim heat, stirring frequently, until apples are tender when poked with fork bit still hold their shape, 15 to 20 min. (apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes.

Extra Creamy Key Lime Pie

Barbara Creer - We have been on a quest to mimic Princess Cruises Key Lime Pie.
This is our favorite so far.  Mike said to stop trying we are there.

Modified from King Arthur Flour Website

   1 graham cracker pie crust

   1 cup cream cheese, softened

• 1 1/4 cup sweetened condensed milk
• 1/3 cup Key lime juice
• 1 cup sour cream
• zest of one lime
• juice of one lime

Directions:

Prepare a graham cracker pie crust

To make the filling: In a medium-sized bowl, 
beat the cream cheese until soft. 
Add the condensed milk and beat until well-blended.

Stir in the Key lime juice, 
Add the sour cream, mixing until smooth.

Pour the filling into the cooled crust and 
refrigerate the pie for at least 2 hours before serving.

Store the pie in the refrigerator for up to 5 days.

Key Lime Pie

Delicious from: A Bountiful Kitchen Blog

https://abountifulkitchen.com/2008/11/my-my-my-my-key-lime-pie.html


My, My, My, My Key Lime Pie

2 cups graham cracker crumbs, crushed with a food processor (about 1 1/2 packages)
1/3 cup butter melted

1/4 cup sugar
1 teaspoon cinnamon
Mix together in a large bowl. Press onto bottom and 1” up the sides a 9” greased spring form pan or a pie plate. Bake at 350 for 10 minutes. Cool.

3 large eggs, separated
1 14-ounce can sweetened condensed milk
½ cup key lime juice
1 tablespoon lemon juice
2 teaspoons grated lime peel
2 tablespoons sugar
1-2 cups whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla

Whisk egg yolks; add condensed milk and next three ingredients. Beat egg whites until foamy with mixer. Gradually add 2 tablespoons sugar beating until soft peaks form. Fold into yolk mixture, spoon into prepared crust. Bake at 325 degrees for 15 to 20 minutes, until set. Cover and chill for 4- 8 hours. 

Beat whipping cream until stiff. Add sugar and vanilla. 

Key Lime Pie

Quick and Easy

https://keylimejuice.com/nellie-joes-key-lime-pie/

Nellie & Joe’s Key Lime Pie

• 9″ graham cracker pie crust
• 14 oz. can of sweetened condensed milk
• 3 egg yolks (whites not used)
• ½ cup Nellie & Joe’s Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Meringue

Jill Dorrough

Ingredients: 3 egg whites 6 TBSP sugar 1 tsp lemon juice Directions: Beat egg whites until stiff and dry. Add sugar gradually, 1 TBSP at a time, beating well after each addition. Continue until stiff peaks form.  Add lemon juice. Spread lightly over cooled filling--making sure meringue touches crust all around, or it will shrink. Bake 350 for 12-15 minutes.

Lemon Meringue Pie

Jill Dorrough

1/2 cup cold water 1/4 tsp salt 7 TBSP cornstarch 1 1/2 c cup hot water 1 1/4 c sugar 3 egg yolks, beaten 1/3 cup fresh lemon juice grated rind of 1 lemon 1 TBSP butter Directions: Mix first three ingredients. Combine hot water and sugar in the top of a double boiler, and bring to boil over direct heat. Add cornstarch mixture and cool till thickened. Now place the pan over boiling water (double boiler) and cook until thick and smooth (15 minutes), stirring constantly. Beat the egg yolks slightly. Stir a small amount of the hot mixture into the yolks, return to double boiler and cook a few minutes longer. Add the fresh lemon juice, lemon rind and butter.  Blend and pour into a prepared pastry shell. Top with meringue and bake at 350 for 12-15

Apple Pie

Jill Dorrough

6-8 tart apples (I use 1/2 braeburn, 1/2 jonagold) 1 cup sugar 1/4 cup flour 1 1/2 tsp cinnamon 1/4 tsp nutmeg 2 TBSP butter Directions: Combine sugar, flour, spices and salt. Stir into slice apples. Pour into an unbaked pie shell and then cover with pie crust. Bake 400 for 50 minutes.

Mom's Cherry Pie

Jill Dorrough

1/4 cup cornstarch 3 TBSP flour 1/4 tsp sal 2 c sugar 2 pints of sour pie cherries 1 TBSP butter 1/4 tsp red food coloring Directions: Mix cornstarch, sugar and salt in a heavy saucepan.  Gradually add cherries and 1/2 cup of cherry juice.  Cook until thickened, stirring constantly. Pour into an unbaked pie shell, and before covering place 1 TBSP of butter on top of cherry mixture. Cover with pie crust and bake at 425 for 35-40 minutes.

Grasshopper Pie

From the original red Bradley cookbook

Ingredients: 24 Oreo cookies, crushed with cream filling 1/4 cup melted margarine 1/4 cup milk Few drops of peppermint flavoring Few drops of green food coloring 1 jar Kraft marshmallow creme 2 cups whipping cream, whipped Directions: Mix crushed oreos and margarine and line pie tin.  Save 1/2 cup to put on top. Mix milk, peppermint, green color and marshmallow all  together. This may be hard to do. Add whipped  cream to mixture and carefully pour into pan. Put  crumbs on top. Freeze.

Apple Pie

Lisa Stephenson

1 recipe Pastry for Double crust pie 6 cups thinly sliced, peeled cooking apples (about 2  1/4 pounds) 1 tablespoon lemon juice (optional) 3/4 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/3 cup dried cranberries (optional) milk (optional) sugar (optional) Directions: Prepare and roll out pastry for double crust pie.  Line a 9 inch pie plate with half of the pastry. If desired, sprinkle apples with lemon juice. In a  large bowl stir together the sugar, flour, cinnamon  and nutmeg. Add apple slices and if desired,  cranberries. Gently toss until coated. Transfer  apple mixture to the pastry lined pie plate. Trim  bottom pastry to edge of pie plate. Cut slits in  remaining pastry. Place on filling and seal. Crimp  edge as desired. If desired, brush top pastry with  milk and sprinkle with additional sugar. To prevent  overbrowning, cover edge of pie with foil. Bake in  a 375 oven for 40 minutes. Remove foil. Bake 20  minutes more or until fruit is tender and filling is  bubbly. For Crumb topping--only use bottom crust. After  putting filling into crust stir together 1/2 cup flour,  1/2 cup packed brown sugar. Using a pastry  blender, cut in 3 tablespoons butter until mixture  resembles coarse crumbs. Sprinkle crumb topping  over willing and bake as directed above.

Chocolate Angel Pie

From the Lion House Pies Cookbook

Meringue Shell: 2 egg whites, room temperature 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar 1/2 cup finely chopped nuts 1/2 teaspoon vanilla Filling: 1 1/2 cups heavy cream 1 teaspoon vanilla 1 (8 oz.) milk chocolate bar with almonds Directions: For meringue shell: In a medium bowl, beat egg  whites,salt and cream of tartar until frothy.  Gradually add sugar, creating until stiff peaks form.  Fold in nuts and vanilla. Spread into a greased 9  inch pie pan, building up on sides of pan. Bake at  300 for 50 minutes. Cool completely For filling: Whip cream with vanilla; set aside.  Break up 3/4 of the chocolate bar into pieces and  melt in tip of a double boiler or microwave in a glass  bowl. When chocolate is just lukewarm, fold into  whipped cream and vanilla. Pile chocolate filling  into cooled meringue shell. Grate remaining  chocolate to garnish pie. Chill in refrigerator for 2  hours before serving. Number Of Servings:1 Pie