Modern Wife

Tag: pie

  • Autumn Apple Pie

    Autumn Apple Pie

    This is a basic apple pie recipe that your grandmother likely already has in her recipe box, but here you go. Now you can have this apple pie recipe online as well.

    Apple Pie

    Ingredients: Perfect Pie Crust
    3 cups pastry flour
    1 cup (2 sticks) butter, softened
    pinch of salt
    1/2 cup iced water

    This is my perfect pie crust. I learned how to do it from a vintage recipe when I got married in 1996 and have perfected it all these years. Mix flour, butter and salt, until mixture is in crumbs. Toss with iced water. Do not overmix. Divide pie crust dough into two. Use the wax paper from one of the sticks of butter to grease the pie pan. Roll out one part of the dough and lay in the pie pan. Roll out the second part of the dough and cut out holes to let the steam out.

    Ingredients: Apple Pie Filling
    7 organic apples, peeled and sliced thin
    1/2 cup organic cane sugar
    1/2 cup organic brown sugar
    3 tablespoons organic and unbleached all-purpose flour
    1 teaspoons organic ground cinnamon
    1/4 teaspoon organic ground ginger
    1/4 teaspoon organic ground nutmeg

    Preheat oven at 375 degrees Fahrenheit. Mix all apple pie filling ingredients in a large bowl. Pour into the pie crust bottom already in the pie pan. Cover with the top pie crust. Pinch together and push a non-metal fork’s tines on the edge of the crust. This is a good time to put the assembled apple pie on the Food Zappicator and turn the zapper on to zappicate the pie. Brush whisked organic egg white on the top crust while zappicating. The egg white wash will give the pie a nice golden color once baked in the oven. Bake for 25 minutes. Turn the pie in the oven and bake for another 25 minutes. Cool before serving.

  • Chicken Pot Pie

    Chicken Pot Pie

    A friend once told me that one night each winter his whole family gets together for Pie Night. Everyone brings a pie. Some bring dessert pies, others bring meat pies. Pies are so wonderful in the winter. Pies stay warm for a long time and warms the heart all night.

    Pie Crust

    This is the same pie crust recipe I have for Pumkin Pie. It’s flaky just the way I like it.

    Ingredients:
    3 cups pastry flour
    1 cup (2 sticks) butter, softened
    pinch of salt
    1/2 cup iced water

    Mix flour, butter and salt, until mixture is in crumbs. Toss with iced water. Do not overmix. Divide pie crust dough into two. Roll out one part of the dough and lay in a pie pan. Roll out the second part of the dough and cut out holes to let the steam out.

    Chicken Filling

    Ingredients:
    1/3 cup organic butter
    1/3 cup chopped organic onion
    1 pound skinless, boneless chicken breast tenders, organic and free-range
    1 cup sliced organic carrots, steamed
    1 cup frozen organic green peas, steamed
    1/2 cup sliced organic celery, steamed
    1 3/4 cups chicken broth
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon black pepper

    1. Preheat oven to 425 degrees Fahrenheit.
    2. Cook onions in butter over medium low heat until the onion is glassy. Add chicken and cook until browned.
    3. Stir flour into chicken broth and pour into the chicken mixture. Simmer until thick.
    4. Add carrots, celery and peas. Add salt and pepper to taste. Fold together until nice and creamy.
    5. Pour chicken mixture into pie crust. Cover with top crust.
    6. Bake for 30 to 35 minutes or until pie crust is golden brown. Cool slightly before serving.
  • Pumpkin Pie

    Pumpkin Pie

    pumpkin pie

    Pumpkin Pie is probably the best thing to do with the pumpkin discarded from making a Jack O’ Lantern. The taste of a pumpkin pie made from fresh pumkin cannot compare to one made from canned pumpkin. Here’s the classic Pumpkin Pie recipe:

    Pie Crust

    Ingredients:
    3 cups pastry flour
    1 cup (2 sticks) butter, softened
    pinch of salt
    1/2 cup iced water

    Mix flour, butter and salt, until mixture is in crumbs. Toss with iced water. Do not overmix. This is enough for a double crust pie or two single-crust pies.

    Pumpkin Pie

    Ingredients:
    1/2 cup brown sugar
    1/2 cup granulated sugar
    2 tablespoons flour
    1/2 teaspoon salt
    2 teaspoons pumpkin pie spice
    1 teaspoon vanilla extract
    3/4 cup pumpkin puree
    2 eggs, separated
    3/4 cup rice milk
    3/4 cup evaporated milk

    Directions:
    1. Stir sugars, flour, salt and spice together.
    2. Add vanilla, pumpkin and egg yolks. Stir until smooth.
    3. Heat the rice milk and evaporated milk until the first bubble, and
    stir into pumpkin mixture.
    4. Beat egg whites until stiff and fold into mixture.
    5. Pour into pie crust.
    6. Bake at 350 degrees F for 15 minutes.
    7. Turn oven to 325 degrees F and bake for 15 minutes longer.