With fresh fruits and vegetables in abundance, and the convenience of taking a pie along for a picnic, summer is definitely pie time! Staff at Northwest Public Radio took a few minutes out of their work to share with us pies both savory and sweet.
Debbie Fields Chocolate Cream Pie
From Sue Sheppard – Membership Coordinator
1 cup sugar
¼ cup cornstarch
2 ½ cups half and half
4 large egg yolks at room temperature
½ stick unsalted butter
2 tsp vanilla extract
4 oz unsweetened chocolate chopped into pieces
Whisk sugar, cornstarch and salt in heavy saucepan. Stir in half and half slowly and whisk till smooth.
Bring to a boil over medium high heat stirring constantly. Turn to low heat to simmer and cook for another 2 to 3 minutes. Whisk egg yolks in a large bowl. Pour the hot mixture slowly over the egg yolks and mix to combine. Pour the mixture back into the pan and cook over low heat stirring constantly until cream thickens and begins to steam (3 to 4 min). DO NOT let mixture come to a boil. When it is done cooking it should coat the back of a spoon, and when you draw your finger across it, the finger line should remain.
Remove from heat and stir in the chocolate pieces and vanilla, stir till smooth. Pour into a bowl, cover with plastic wrap and let cool to room temperature. Pour into your favorite cooled pie shell and cool thoroughly in the refrigerator (5 to 8 hours). Top with whipped cream.
It tastes like a creamy rich chocolate bar in a pie shell.
Sue Rilette’s Famous Pumpkin Pie
From Robin Rilette – Music Director
1 large can pumpkin (29 oz.)
2/3 cup white sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger (scant)
½ teaspoon nutmeg (scant)
6 beaten eggs
2/3 cup brown sugar
1-2 teaspoons molasses
1 can 13 oz. evaporated milk (fill can w/ 2% milk to make 26 oz.)
Put pumpkin in first and make a little well in it. Add the sugar and spices and then mix in the eggs, molasses and milk. Preheat oven to 425 degrees. Bake pies for 10 minutes then reduce temperature to 325 degrees for approximately 30 to 30 minutes. Rotate pies once or twice during baking.
This recipe makes three of the best 9” pies that you will ever taste!
Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce
From Kerry Swanson – Station Manager
1/3 cup chopped pecans
2 tablespoons sugar
2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted
2 tablespoons boiling water
1 tablespoons instant coffee powder
1 cup sugar
2 tablespoons unsweetened cocoa powder
1 cup whipping cream
1/4 cup light corn syrup
2 ounces unsweetened chocolate, finely chopped
2 tablespoons butter
1 1/2 teaspoons vanilla extract
2 pints Dulce de leche ice cream (or whatever flavor you like)
1/2 cup whipping cream
1 tablespoon powdered sugar
2 tablespoons chopped pecans
Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground. Add cookie crumbs and cinnamon and process to combine. Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool completely.
Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.
Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.
Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)
Re-warm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Transfer to pastry bag fitted with star tip. Pipe rosettes of cream around top edge of pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.
Grandmother’s Coconut Cream Pie
From Courtney Flatt - Reporter
1 cup sugar
3 egg yolks
2 1/4 cups milk
1/2 cup of coconut
1/3 cup of corn starch
1/2 teaspoon salt
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon cream of tartar (optional)
Scald 2 cups of milk. In another bowl, mix sugar, corn starch, egg yolks and 1/4 cup of milk. Add this mixture to the hot milk. Stirring constantly, cook over medium heat until bubbles are large and the mixture is thick. Remove from heat and add butter, vanilla and coconut. When the mixture is cool, pour it into baked pie shell. Beat the egg whites until stiff, adding a dash of salt, 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar if available. Spread on the pie and brown in a 350 degree oven for about 15 minutes or until peaks are brown.
Yuna Min's Fruit Cobbler
From Phil Venditti – Classical Music Host
MELT: in 9 x 13' pan: 1 cube butter
SIFT: 1 cup sugar, 1 cup flour (we prefer whole wheat), and 2 teaspoons baking powder
ADD: +3/4 cup milk
Mix lightly. Add fruit*, sprinkle with sugar and cinnamon.Bake at 350 for 40 min.
*We like to use fresh blackberries late in the summer, but cherries and apples and bananas can all be used instead.
From Sandi Billings – Major Gifts Officer
1 pkg phyllo dough
About 4 medium-large zucchini squash, sliced ¼ inch on the diagonal
Large pkg ricotta cheese (believe it or not, cottage cheese can be substituted)
1 large onion, chopped
About 2 tablespoons fresh parsley, chopped
Tomato—1 large, chopped or ¼ pint cherry
Feta cheese. (I like goats’ milk feta, extra salty)
Saute the onion in olive oil until transparent. Mix the onion, ricotta, and parsley together thoroughly. You can add some chopped tomato in this mixture if you like.
Heat some water to a boil and parboil the zucchini, about 3-5 minutes. (Alternately, you could lightly sauté the slices in a little extra virgin olive oil.)
Place 6-8 layers of phyllo dough (brushed with butter between layers as per directions) on a cookie sheet. Spread the ricotta cheese mixture over the dough. Place zucchini slices in an overlapping pattern to completely cover the mixture. Sprinkle some chopped tomato or slices of cherry tomato lightly throughout the zucchini slices. Sprinkle feta across the top. Heavy use of feta is recommended!!
Bake in oven at 350 degrees for about 20 minutes. I like it to get slightly brown on the cheese, like pizza.
This recipe uses all that oversupply of zucchini that we get each summer. Pair with a crisp, grassy Sauvignon Blanc.
Steak and Mushroom Pie
From Sarah McDaniel – Membership Director
3 slices bacon, cut into large dice
11/2 pounds chuck steak, well trimmed, cut into ½ inch dice
1 ½ cups beef stock
1 can or bottle stout (optional)
2 cloves garlic, crush
2 tablespoons chopped yellow onions
3 tablespoons chopped parsley
1 teaspoon whole thyme leaves
¼ teaspoon whole sage leaves
Salt and black pepper to taste
3 Tablespoons each butter and flour to make a roux
2 pie crusts from your favorite recipe
Marinate the beef in the stout for 24 hours (or whatever you can manage). Heat a heavy black-iron kettle or Dutch oven and lightly brown the bacon. Turn up the heat and brown the beef cubes well. Add enough beef stock to barely cover and put a lid on the pot. Simmer the meat until tender, about ½ hour.
Add the remaining ingredients except the roux. (At this point, sauté a pound of fresh mushrooms and add to pot). Continue cooking for another 15 minutes. Thicken the sauce with the roux.
Fit on crust in the pan and pour the sauce into it. Cover with second crust, cut small slices in the top for steam to escape. Bake 45 minutes at 375 degrees or until crust is brown and flakey. Serve hot, at room temperature or cold.