Maple-Walnut Pie

Maple-Walnut Pie was one of two pies we served on Thanksgiving. This pie was very similar to pecan pie in both appearance and composition. Instead of whole pecans, I filled the pie crust with chopped walnut pieces. I used an electric mixer to combine eggs, pure maple syrup, fresh lemon juice, cinnamon, vanilla, and a dash of salt. After pouring this mixture on top of the walnuts, I baked the pie in the oven until the center was firm.

I gave this pie a chance, even though I do not rate walnuts high on my nut list. It was OK. A little bitter (because of the walnuts) and a little too sacchariny sweet (because of the maple syrup). I do not think I will make this pie again, although it was a nice addition to our holiday meal.

Apple Custard Pie

Apple Custard Pie was a simple pie to make. I used a frozen pie crust because I truly despise making crust and I rarely eat it. The pie filling is the good stuff!

The filling for this pie consisted of thinly sliced Granny Smith apples. I artfully arranged them, then poured the custard over the top. The custard was eggs, yogurt, vanilla, cinnamon, brown sugar, and a little salt. The pie browned nicely in the oven. Next time I will slice the apples even thinner, as they were still a bit firm after baking. Overall, the pie was very nice. Not too sweet with lots of cinnamon.

I appreciated the way this pie sliced up. I hate when the filling spills out! The apples and custard held together nicely.

No-Fault Pumpkin Pie

 Boo!

No-Fault Pumpkin Pie, as the name implies, is a very easy recipe!  I chose not to do mine in a pie crust.  I think pie crust is kinda gross.  Everything into one big bowl and mix it up. Pumkpin puree, evaporated milk, spices, molasses, brown sugar, and eggs.

Blend it up and bake in the oven! Strangely, I am allergic to pumpkins. I had a little taste though, and this was a really spicy, super pumpkin flavored pie. It was really delicious and if I didn't have an allergy, I would eat it all up! Happy Halloween!

Old Country Pie

Old Country Pie is a delicious quiche with just a skosh of egg and a LOT of vegetables. Here's the round up: onion, mushroom, broccoli, carrot, garlic, green onions... I also added spinach and cauliflower in place of cabbage. A superb dinner pie, dense and seasoned nicely.

Caribbean Dream Pie

The weather in Seattle today has been dreary; lots of rainy and strong winds and gloomy skies. A perfect day to transport yourself to a warm, tropical place with Caribbean Dream Pie.

I started by making a crust with graham crackers, pecans, coconut flakes, and butter. Then I assembled the pie filling by slicing mango and bananas. Then I combined sweetened condensed milk, lime juice, and lime rind, and whisked this until it was thick. After the crust baked in the oven and cooled, I layered the fruit and poured the lime mixture on top. There was a little extra crumb crust, so this was sprinkled over the whole thing.


After letting the pie chill for about an hour, it was time to give it a taste. All in all, the pie was a little too sweet for me. I loved the lime flavor though!

Polenta Pie and Danish Cherries

Last night I made Polenta Pie and Danish Cherries at Weave's new apartment. I was a little weary of making polenta from scratch, but it turned out to be easy and tasted amazing! The pie was similar to a deep dish pizza minus the red sauce and with a thick, cornmeal crust. We used about twice as much cheese as the recipe called for, because, well, I love cheese and Charlie is an excellent grater.Each piece had a thick cornmeal base, a layer of mozzarella cheese, fresh tomato slices, sautéed veggies (mushroom, bell pepper, zucchini, onion, garlic) and herbs, and another layer of mozzarella cheese on top. We broiled the pie for the last five minutes to give it a crisp, golden brown top. The slices came out easily (I am notorious for ruining the first piece out of the pan) and tasted divine! The polenta was creamy and rich and you could really taste the oregano in the veggies.

For dessert, I made Danish Cherries. I used frozen, pitted, unsweetened cherries. We warmed them on the stove and let them thicken. Then we stirred in lemon zest, lemon juice, and almond extract. Served warm over vanilla ice cream with an episode of Sex and the City. A perfect Tuesday night!

Crunchy Top Peach Pie

Crunchy Top Peach Pie: Probably my favorite recipe to say out loud. You just can't help but smile when you say it! The crunchy top is oats, flour, brown sugar, cinnamon, almonds, and melted butter.

Cauliflower Cheese Pie

Tonight I made Cauliflower Cheese Pie with Dianna and Josh! We were a little tight on space with three bodies in the kitchen but I'd cook just about anywhere as long as it's with friends.

The crust of the pie was a refreshing combination of grated potato, onion, egg white, and a little salt. I am not a huge fan of pie crust, so this was a wonderful alternative! We mixed these ingredients in a bowl and then transferred to a pie tin, "building up the sides into a handsome edge." (Mollie's words, not mine... how could you not adore this woman!?)

Next we cooked onion, herbs, and chopped cauliflower over medium heat. Improvising with a lid for a pot, the cauliflower was covered to soften. Looks a little like popcorn!
The pie crust baked for about thirty minutes, then we assembled the filling: a layer of grated cheddar cheese, the warm cauliflower, a little more cheese, then poured an egg and milk mixture over the top. Josh ceremoniously dusted our creation with paprika, and into the oven it went! It came out perfect, as Dianna models here:

The pie was delicious! The potato crust was a little bit tough, but the overall flavor was superb. The cauliflower was a suprisingly delightful filling and the herbs (basil and thyme) were just right. I loved this recipe! A little rocket & mushroom salad on the side, some rootbeer, and an introduction to spray-on salad dressing... a terrifically enjoyable evening with friends. <3