January 23, 2013

A plateful of pie recipes

(Continued from page 1)

Source: Crisco.com



From the Berry Manor Inn

This crustless pie recipe can be modified to produce any number of wonderful, savory breakfast-pie combinations. Adjust the filling based on what ingredients are in season, and let your imagination soar.

Grease a 9-inch deep dish pie pan.

Beat 6 farm fresh eggs.

Add to beaten eggs:

1/4 cup milk

1/3 cup flour

Salt and pepper to taste

Blend well and add:

2 cups Monterey Jack cheese, shredded

2/3 cup cottage cheese

Add desired filling (see combinations below), mix well and pour into prepared pan. Cover with foil. Bake 350 degrees for 1 hour, or until eggs are firm and lightly brown. Serve immediately, or keep warm in oven at 200 degrees until ready to serve.

Note: Can be prepared in advance and stored in the refrigerator until the next morning.

• Tomato and fresh basil breakfast pie:

To basic recipe above add:

1 cup fresh tomatoes, diced

1 cup fresh basil, chopped

1 small shallot, chopped

• Spinach, mushroom and goat cheese breakfast pie:

To basic recipe above add:

6 to 8 ounces goat cheese, crumbled

1 cup fresh spinach, chopped

3/4 cup fresh mushrooms, sliced

• Boursin breakfast pie:

To basic recipe above add:

1 (5.2 ounces) Boursin Cheese package (warmed slightly)

• Spinach and feta breakfast pie:

To basic recipe above add:

1 small shallot, chopped

6 ounces feta cheese, crumbled

1 cup fresh spinach, chopped



From the LimeRock Inn, Rockland

This is one of the most popular pies at Rockland's Pies on Parade.

For crust:

1 cup ground vanilla wafers

1/4 cup ground granola (plain)

5 tablespoons butter (melted)

Start by preheating oven to 350 degrees. In a mixing bowl, blend together dry ingredients. Pour melted butter over mixture. Using a wooden spoon, gently mix ingredients until wet.

Lightly spray non-stick coating inside a 9-inch pie pan. Pour mixture into pie pan. First, press the mixture along the sides of the pie pan using a fork. With the fork, press the remaining mixture evenly over the bottom of the pie pan to form a crust. Bake crust for 5 minutes. Set aside to cool.

For filling:

3 egg yolks

1 teaspoon Key lime zest

14-ounce can sweetened condensed milk

1/2 cup key lime juice (fresh preferred)

At full speed with an electric mixer, beat egg yolks and zest for 5 minutes, or until mixture has a shiny luster. Slowly pour the condensed milk into the mixture and beat for another 3 minutes, or until thickened. Reduce mixer speed to low and add juice just enough to combine and complete the pie filling. Pour the filling into the cooled pie crust and bake for 12 minutes, or until the filling is completely set.

TIPS: After pie has cooled to room temperature, refrigerate for about an hour and serve chilled with creme fraiche or whipped cream and garnish as desired.



Servings: Six to eight

For crust:

1 1/4 cups all-purpose flour

1/4 cup sugar

1/2 cup (1 stick) cold unsalted butter, cut into pieces

1 tablespoon almond or vanilla extract

2 tablespoons cold water

For filling:

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1 large egg, beaten lightly

1 tablespoon all-purpose flour

1/4 cup seedless raspberry jam

1 tablespoon water

3 cups raspberries

Preheat oven to 350 degrees.

Make crust:

In a food processor, blend together flour, sugar, butter and almond extract until mixture resembles coarse meal. Add 2 tablespoons of water and toss until incorporated. Add remaining water as necessary until mixture comes together but is still crumbly. Refrigerate dough wrapped in plastic for 1 hour.

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