Tomato Pie

Each week I look forward to the Wednesday edition of our local newspaper which contains the food section. Although increasingly smaller than in years past, the food section usually has an interesting article or two and I have found some great recipes over the years. A few weeks ago they ran an article on summer tomatoes and I found this recipe for tomato pie. I have never made nor had tomato pie but it sounded like a perfect way to use up those beautifully ripe and fragrant in season tomatoes. I have since learned tomato pie is a genuinely southern staple. This recipe is so easy to make and a winner for both my husband and myself. I know I've found a good one when it is requested that I add it to our rotation! The best way I can think to describe this is--BLT in a pie shell! This recipe is great for a weeknight dinner or a casual lunch or brunch.

Tomato Pie

1	unbaked (9-inch) pie crust (I used a Wholly Wholesome organic pie shell)
1	(6-ounce) package loose-leaf baby spinach (I used organic mixed greens)
6	ripe Jacksonville or other local tomatoes, sliced horizontally
1	large sweet onion, chopped
12	strips bacon, cooked and crumbled (I used a nitrate, preservative free bacon)
½	cup mayonnaise
2	cups shredded mozzarella (I used a mix of 4 cheeses with cheddar and Monterrey jack)

Preheat oven to 350 F. Bake the crust for 10 to 12 minutes. Remove crust and increase oven to 400 F.

In the partially baked crust, layer 1/2 of the spinach, 1/2 of the tomatoes, 1/2 of the onions and 1/2 of the crumbled bacon. Repeat with a second layer.

In a small bowl, thoroughly blend mayonnaise and mozzarella. Spread on top of the pie. Bake 45 minutes. Let rest for 10 minutes before serving.

Makes 6 servings.

Source: Dallas Morning News, June 30, 2009.

Summer Berry Pie

Most recently I purchased the cookbook Baking Illustrated. I was really impressed with the detailed illustrations in the book. These illustrations provide especially useful when taking on complicated baking projects. I also enjoy reading the science and method behind the recipe's development. I knew I wanted to make a pie to go along with our Father's Day menu. I had seen this recipe recommended on a few blogs including Sara's blog, the Piggly Wiggly. I showed the picture in the book to my husband and gave him a couple of other options. He quickly nixed the others and said, "definitely that one!" This pie is really easy to make. Another plus, you don't have to roll out a pie crust and its a no bake recipe. I used cinnamon graham crackers since I already had them on hand. This pie got rave reviews from everyone. The mix of pureed fruit with whole fruit melds nicely in the pie and gives it a great taste and texture. My only quibble with this recipe, is that it is really messy to serve. Since we were already having a coconut layer cake that was rich, I opted not to serve whipped cream on the side with this as recommended .

Summer Berry Pie

RECIPE INGREDIENTS For the Graham Cracker Crust: 9 graham crackers, broken into rough pieces 2 tablespoons granulated sugar 5 tablespoons unsalted butter, melted and warm For the Berry Filling: 2 cups fresh raspberries (about 9 ounces) 2 cups fresh blackberries (about 11 ounces) 2 cups fresh blueberries (about 10 ounces) 1/2 cup granulated sugar (3 1/2 ounces) 3 tablespoons cornstarch 1/8 teaspoon table salt 1 tablespoon lemon juice from 1 lemon 2 tablespoons red currant jelly For the Whipped Cream: 1 cup heavy cream (cold) 1 tablespoon granulated sugar 1 teaspoon vanilla extract

DIRECTIONS FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees F. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling. FOR THE FILLING: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels. In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly. While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day). FOR THE WHIPPED CREAM: Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds. Cut pie into wedges and serve with whipped cream.

Source: Baking Illustrated, America's Test Kitchen, March 2004.

Cherry Turnovers with Cream Cheese Crust

I'm not much of a pie baker or eater. I much prefer cake. However, when these popped up on Tastespotting as seen in Recipe Girl's blog, I was inspired. I love the free form nature of this dessert much better than preparing a whole pie. The crust was absolutely delicious. I wasn't completely sold on the filling but I think you could use any filling your like. The filling wasn't quite sweet enough for my taste and that may have just been a difference in how tart the cherries were. Cherries are just coming into the store here, so sweeter ones may be forthcoming. My husband asked as I served these, "is this like a McDonald's pie?" After eating one he discovered they were definitely not a McDonald's pie, they were much better!

FRESH CHERRY TURNOVERS

CREAM CHEESE CRUST:
1½ cups (7½ ounces) unbleached all-purpose flour
1 tsp granulated white sugar
pinch of salt
1 stick (4 ounces) cold, unsalted butter, cut into ½-inch pieces
8 ounce package of cold cream cheese, roughly cut into tablespoons

CHERRY FILLING:
2½ cups pitted & halved fresh cherries (about ¾ lb.)
2 Tbs white granulated sugar
1 Tbs finely grated lemon zest
1 Tbs fresh lemon juice
1 Tbs cornstarch
¼ tsp salt

EGG WASH:
1 large egg yolk
2 Tbs milk or cream

TOP:
coarse grain sugar

1. Prepare crust: Place the flour, sugar and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times (or until a clump of dough has formed). Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).

2. Prepare filling: Mix cherries with sugar, lemon zest & juice, cornstarch and salt; set aside until ready to fill the turnovers.

3. Place the dough on a lightly floured surface.. Roll into a square that is roughly 15×15. At this point, you can decide if you’d like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you’d rather make square (triangle-shape) turnovers, use a chef’s knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough & with the ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.

4. Line two rimmed baking sheets with parchment paper or silicone baking mats.

5. Assemble Turnovers: Place cut-out dough onto prepared baking sheets. On each square or circle, use a knife to lightly mark a line showing the halfway mark (make sure it’s just a line indentation & not cut all the way through). Spoon a couple of Tablespoonfuls of the cherries onto each “half”- keeping it on one side of the dividing line and leaving about a ¼-inch border along the edge. Brush edges on the fruit side of the turnover with egg wash (egg & milk whisked together). Carefully fold the other side over the fruit and use the tines of a fork to press the edges together and seal them. Move baking sheets to refrigerator and chill for about 20 minutes. Adjust racks in oven to top and bottom thirds of the oven, and preheat oven to 375°F.

6. Bake Turnovers: Brush the tops of the turnovers with egg wash and sprinkle with coarse sugar. Use the tip of a paring knife to carefully cut three slits in the top of each turnover to allow steam to escape during baking. Bake turnovers on bottom and top third racks for 15 minutes. Then rotate the sheets and bake for an additional 10 to 15 minutes, or until the crust is golden brown. Transfer to a cooling rack to cool completely. Serve warm or at room temperature, with whipped cream or vanilla ice cream.

Yield: About 9

Source: Recipegirl.com as adapted from The Art and Soul of Baking

Coconut Custard Pie

In addition to the Shepherd's Pie I made yesterday, I also made a Coconut Custard Pie. I did take a short cut and use a pre-made pie crust that I blind baked per the instructions on the package. This was the perfect accompaniment to the Shepherd's Pie and really easy to make.

Favorite Pies:
French Coconut Pie
Cherry Pie

Coconut Custard Pie

Serves 10

• 1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate (I used pre-made)
  
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 can (14 ounces) coconut milk
• 4 large egg yolks
• 1/2 cup sweetened shredded coconut, toasted

1. Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
2. While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
3. Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
4. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.

To toast the coconut, spread it on a rimmed baking sheet and bake at 350 degrees for 5 to 10 minutes. Lining unbaked crust with aluminum foil and filling it with dried beans or pie weights prevents the crust from puffing up as it bakes. Store the beans, and use them again the next time you bake a pie.

Source: Everyday Food, November 2008.

French Coconut Pie

I didn't have any plans to make pie this weekend, that was until my husband and I watched The Waitress. It was an adorable and quirky romantic comedy. I highly recommend it. The only problem is that after you finish the movie, you will be craving pie! My husband really likes coconut pie, so that was his pick. This recipe was very easy and I already had all the ingredients on hand. This recipe uses a pre-made pie crust. I use Wholly Wholesome Pie crusts sold at Whole Foods. I keep them in the freezer for pie baking emergencies! These crusts taste homemade and they have no artificial ingredients or preservatives. This recipe was a hit at our house. Minus the baking time, it only took about 10 minutes to throw this together. The filling of the pie was a delicious coconut custard. The top browned leaving a creme brulee like crust. I only cooked mine for the minimum 45 minutes and it got a little browner than I would have liked. So, I recommend checking this pie often to ensure it doesn't get to done. I served this with a dollop of fresh whipped cream.

French Coconut Pie
Source: The Lady and Son's Savannah Country Cookbook

4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)-I use organic superfine
1 cup milk
1 (9-inch) unbaked pie shell-I used a Wholly Wholesome Pie Crust

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

Rustic Nectarine and Blackberry Crostata

I've been wanting to try a crostata recipe for a while. A crostata is basically a free form pie that originated in Italy. The rustic nature of this dessert appealed to me. Blogging about this recipe is challenging for me. My husband and I critiqued it after eating it and both agreed that it was good, pleasant, just not exciting. My husband thought he preferred a traditional pie with double crust better. I thought it was a good solid dessert but didn't reach the level of exceptional that I had hoped for nor that was given by the reviewers at epicurious.com. I''m thinking Ina's Chicken (see below post) was a hard act to follow! The crust was different from other recipes I have seen by virtue of the addition of polenta. The end result was a much thicker crust than a typical pie crust. The orange rind added nice subtle flavor to the crust. I think with some tweaking this recipe could be really amazing. A crostata is a wonderful addition to any dinner or brunch. The great thing about a crostata is that you can change it up to take advantage of whatever fruits are in season. I'm looking forward to trying an apple crostata this fall. For those that are interested, here is a link to the recipe:

Rustic Nectarine and Blackberry Crostata

Cherry Pies

I served this as the finale to our Father's Day feast! Admittedly, I am not a pie baker. Something about working with pie crust scares me. I love making tarts. Same concept I know, but somehow I have better luck. I grew up in a family of cake bakers so I never really had any experience making homemade pies. When my husband said he would like a pie for dessert on Father's Day I wanted to find a really great one to make him. After looking at several pie recipes, I settled on one from Baking at Home with the Culinary Institute of America. I had major crust issues and performed many miracles on this crust. I was delighted when I remembered the small pie kit my Mother-in-Law gave me and was able to use the min-star cutter to cover a multitude of sins! I think the end result was a pretty nice looking pie. The crust was tender and flaky and the filling had just the right sweetness. The pie was a huge hit. We didn't have any left. I liked the crust for this, but I think I will stick with my ATK recipe for now. Something about adding a little vodka to the dough really does great things for the crust and that recipe is much easier to work with.

Cherry Pie Filling
Recipe Source: Baking at Home with the CIA

2 tbsp tapioca pearls
2 tbsp cornstarch
1 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 1/4 pound fresh, thawed frozen, jarred or canned sour cherries, juice reserved
if using jarred or canned
1 tsp freshly squeezed lemon juice
2 tbsp unsalted butter

To make the filling, blend the tapioca and cornstarch with about 1/4 cup water. (Add just enough water for a a thick soupy consistency). Set aside.

Stir together the sugar, cinnamon, nutmeg and salt in a saucepan. Add 1 cup reserved cherry juice or water and the lemon juice. bring to a boil over high heat. Gradually ad the tapioca mixture while whisking constantly, and return to a boil. Add the cherries and simmer for another minute. Remove the pan from the heat and stir in the butter. Transfer the filling to the refrigerator until completely chilled, about 30 minutes; stir the filling occasionally to cool more quickly.