Sunday, January 12, 2014

Pie Adventures (3)

So, since I've decided to have a year of Pie Adventures, I've only grown more excited about the prospect and I want to share as much as I can with all of, recipes, funny pie stories, etc. So... here's what I've made since last time

After the chocolate cream pie, I decided to make another of my husband's favorites, KEY LIME PIE. I was pleasantly surprised with this one...lime's not always my favorite, but this pie was actually a lot sweeter than I'd expected! Not quite as tart as some of the other versions I've had. This one was a HUGE hit with everyone that tried it. The recipe actually came from Ashley English's book, A Year of Pies: A Seasonal Tour of Home Baked Pies

1 (9 inch) premade graham cracker crust
1/4 cup key lime juice
3 tablespoons grated lime zest
1 can (14 oz.) sweetened condensed milk
3 large egg yolks, beaten

1. Preheat the oven to 350 degrees F.
2. Combine the lime juice, lime zest, sweetened condensed milk, and egg yolks in a medium-sized bowl.
3. Whisk until ingredients are fully blended.
4. Pour the filling into the crust.
5. Bake for 15 minutes.

Cool completely before serving.

Here's what I learned...while on the surface this pie was easy to make, without ahand-held juicer, squeezing the juice out of those little key limes was a pain in the tush! I highly recommend that you invest in one like I did (after this pie, lol) before making anything that involves a lot of fresh orange, lime, or lemon juice. 

This pie, with a combination of tart and sweet, would probably go great with a contemporary suspense/romance featuring a sarcastic teen character...something like the book Texas Gothic by Rosemary Clement-Moore. 

Last week I also made a staple in our house during the winter months.  This savory pie was developed originally from a recipe given to me by my friend, Sharon, who had gotten it passed down through her French-Canadian family. So, my version of French Meat Pie is somewhat more Americanized. 

2 (9 inch) pre-made unbaked crusts
1 lb. ground beef 
Adobo spice or salt and pepper
1/2 medium onion (I prefer vidalia) 
2 cloves garlic
Mashed potatoes (we cheat and use boxed) 

1. Preheat the oven to 350 degrees F.
2. Spray pie dish and place bottom crust. 
3. Prepare mashed potatoes. If using boxed, make 6 servings worth. 
4. Mince the garlic cloves, chop the onion, then saute until onion is translucent.  
5. Brown the ground beef. Season to taste. 
6. Combine the beef mixture and mashed potatoes. 
7. Pour filling into pie shell and roll second crust over the top. Make sure to poke several holes in the top crust before baking. 
8. Bake pie for 30 minutes or until top crust is golden brown. 

Allow to cool for five minutes before serving. 

This pie, which takes about 10 minutes to put together (before baking) is super easy and is a great comfort food meal, perfect for cold nights over the winter. This is a great pie to eat while reading a book with a cold setting, something perhaps like Trapped by Michael Northrop.

As I continue my pie adventures, I'll be sure to share more pictures, recipes, and reviews of each pie's deliciousness. Look for more tasty posts on the weekends!

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