Category Archives: Pies

Millet & Pumpkin Pie

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-VEGAN-

Millet is an amazing grain, like quinoa, I love them both!

It’s rich in magnesium, iron and it’s easy to digest (My daughter loved to eat some when she was still a baby)

I made this pie on Halloween night (with some homemade apple pie for dessert, thanks mom for our super awesome dessert!) and it was a total success!!!! My husband loved it even if it’s vegan and my daughter Dalie ask for some not once, not twice, but three times!!! I guess she liked it, hahahaha!!!

Sometimes toddlers can be very picky but not that night, haha!

Servings

1 pie (serve about 6)

Ingredients

CRUST

(1 x 9 inch double crust)

* 2 cups flour

* 1/2 teaspoon salt

* 1/4 cup cold water

* 1 tablespoon agave nectar (I used the one I bought in Mexico)

* 1/2 cup canola oil

FILLING

* 1 cup uncooked millet, rinsed and drained

* 2 1/4 cups vegetable broth ( I used homemade)

* 1/2 cup oatmeal

* 1 large onion, chopped

* 1 cup grated uncooked pumpkin

* 1 cup chopped mushrooms

* 2 cloves of garlic, minced

* 1 teaspoon Herbes de Provence

* Salt/ Pepper

Directions

CRUST

* In a bowl combine salt and flour.

* In another bowl mix agave nectar, water and oil together. Pour into the dry ingredients and mix until you have a dough.

* Divide the dough in two.

* Roll the dough, set aside.

FILLING

* Cook the millet in 1 1/2 cups broth)

* Wash, peel and cut veggies.

* Soak oatmeal in 1 1/2 cups of broth for few minutes, set aside.

* For few minutes, cook the veggies with the garlic, salt, pepper, 1/4 cup broth and Herbes de Provence.

* In a bowl, combine cooked millet, soaked oatmeal and veggies.

* Preheat oven at 375′F.

* In a 9″ pie plate, place the pie crust. Spoon the filling into the pie crust. Place the second pie crust over the mixture. Press all around the pie and cut off excess dough. Do not forget to make an opening on top to allow steam to escape.

* Bake for 35-40 minutes (or until the crust is golden brown)

* Remove from the oven, serve and enjoy!

Choco-nana Pie

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At home, we are not big eaters of very sweet desserts, but sometime we’re making an exception, hehe!

I made this pie yesterday and we both loved it!

Servings

1 pie (about 8-10 slices)

Ingredients

CRUST

* 1 cup flour

* 1/3 cup almond powder

* 1/2 cup icing sugar

* 2 pinch of salt

* 1/4 cup butter or margarine, softened

* 1 egg, lightly beaten

*

GANACHE

* 250g chocolate, chopped

* 3/4 cup 35% cream

* 2 small VERY RIPE bananas, mashed

Directions

CRUST

* In a bowl,  mix all ingredients until dough is smooth. Wrap in plastic wrap and refrigerate at least 30 minutes. Remove from the refrigerator 5 minutes before using.

* Preheat oven to 325°F.

* On a lightly floured work plan, roll the chilled dough into a 10 inches circle. Carefully place the crust in a tart pan with removable bottom (9 in.), buttered and floured. Trim excess dough and prick the bottom evenly with fork (to prevent the dough from puffing up).

* Bake 15 minutes or until crust is lightly browned. Set aside.

GANACHE

* In a double boiler, melt chocolate, stirring.

* In a saucepan over medium heat, bring cream to a boil. Pour the hot cream over chocolate and mix. Add mashed banana, and whisk in with an hand mixer until the ganache is smooth.

* Spread the ganache into the baked crust and refrigerate at least 3 hours before eating.

* Serve and ENJOY!

Basic Pie Crust

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Why buy  already made pie crust when it’s so easy to do it yourself…

Servings

1 x 9 or 10 inch double crust

Ingredients

* 2 1/2 cups flour

* 1 1/4 teaspoons salt

* 3/4 cup chilled vegetable shortening

* 3 tablespoons cold butter or margarine

* 6 tablespoons ice water

Directions

* Stir together the flour and the salt. Add the shortening and butter.

* Cut the shortening into the flour mixture with a pastry blender, two knives or with your hands until it has the consistency of pea-sized pieces.

* Sprinkle the dough with the water. Blend it gently into the mixture until it just holds together. You may need to add some more water. (1 spoon at a time)

* Divide the dough in half and shape into a disk.

* Store in the refrigerator or use.

Apple Pie

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Last week, we went apple picking. We bought more than 25 pounds of apples. We are in apple season! Pie, apple sauce, butter, jelly, crisp, crumble, with meat… we can use apples in dozens of recipes.

Apples are an excellent source of many vitamins and antioxidants.

Ohhhhh apple pies smell sooooo good!!

Servings

1 pie (about 8 slices)

Ingredients

CRUST

* 2 1/2 cups flour

* 1 1/4 teaspoon salt

* 3/4 cup vegetable shortening (you can also use lard)

* 3 tablespoons cold butter or margarine

* 6 tablespoons cold water

* 1 egg

FILLING

* 6-7 medium apples

* 3/4 cup sugar

* 1 tablespoon lemon juice

* 2 teaspoons flour

* 1/2 teaspoon cinnamon (you can use more if you want)

Directions

* In a bowl, mix flour and salt with the shortening and butter(margarine) with a pastry cutter or your hands. Then add water and mix again until you have a dough. If it is too dry, you can add a teaspoon or tablespoon of cold water. Divide the dough in half , one for the bottom and one for the top.

* Wash, peel, remove core and slice all apples.

* In another bowl, mix together apples, sugar, lemon juice, flour and cinnamon. Stir occasionally.

* Preheat oven to 425’F.

* Roll the first half of the dough to obtain a large circle.

* Line a 9 inch pie pan with half the dough. ( I use glass pie plate, it’s eco-friendly and pretty!)

* Pour the filling into the bottom crust and gently level.

* Roll the other half of dough and cut strips. (or you can make a regular crust)

* Braid the strips while placing them on the pie.  Trim excess dough.

* Brush the pie with egg yolk.

* Place in oven and bake 30 minutes. Remove. Cook for another 35-40 minutes at 350’F or until the apples are tender.

* Remove and serve (it’s great with vanilla ice cream!)

* Enjoy!