January 23, 2013

A plateful of pie recipes

(Continued from page 3)

Stir in the wine, stock, herbes de Provence, salt and pepper, then cook 15 minutes, until all the liquid has fully evaporated.

Remove from heat.

Assemble the galette:

Spoon the mushroom mixture evenly over the center of chilled pastry circle, leaving a 2-inch border all around. Sprinkle the crumbled chevre evenly over the mushrooms, then fold up the pastry border, overlapping the edges and pressing the folds together every few inches.

Brush the folded edges of the crust with the beaten egg yolk and bake 30 minutes, until the crust is golden.

Cool 30 minutes before serving.

Variation: An equal amount of feta cheese can be substituted for the chevre.

Tip: Herbes de Provence is a traditional herbal blend from the southeastern area of France adjacent to Italy. If you are unable to locate a prepared blend, making your own is easy. Combine and store in a lidded container:

2 tablespoons dried marjoram

2 tablespoons dried thyme

2 tablepoons dried savory

2 teaspoons dried tarragon

1 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon fennel seeds

1/2 teaspoon dried sage

Source: "A Year of Pies: A Seasonal Tour of Home Baked Pies" (Lark, $19.95) by Ashley English



From the Granite Inn, Rockland

1 9-inch deep-dish pie shell

1/4 cup walnuts

1/4 cup sweetened dried cranberries

1 tablespoon flour

1/2 cup butter

1/2 cup light brown sugar

1/2 cup maple syrup (Grade B if you can get it)

4 eggs

3 tablespoons corn meal

1/4 cup sweetened evaporated milk

1 teaspoon vanilla

1/4 teaspoon cinnamon

Preheat oven to 425 degrees.

Finely chop walnuts, cranberries and flour in a food processor. Spread evenly over pie shell.

Process butter, brown sugar and syrup until smooth. Add remaining ingredients and process until smooth. Fill pie shell.

Bake for 15 minutes at 425 degrees, then turn oven down to 300 degrees and cook for another 40 minutes, or until center is firm.

Serve with vanilla ice cream and maple syrup.

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