Pies – Let's Cook Together

Tomato Pie

Denis Martel — Sun, 11 Feb 2018 18:03:16 +0000

This pie tastes so much like Summer. It’s easy to do and makes either a great Saturday lunch or part of a brunch. I like to use all different variety and colour of tomatoes for this recipe.

Ingredients:

One pie crust
25 ml Dijon mustard
175 ml of cheese like Emmental or Gruyère, grated
Fresh basil or oregano leaves
Sliced tomatoes, seeds removed
Olive oil

Method:

On the lowest grill in the oven, pre-cook the pie crust for about 5-10 minutes at 350 degrees
Baste the bottom of the crust with the mustard
Spread evenly the grated cheese on the crust
Place the fresh herbs over the cheese
Place sliced tomatoes on top of the fresh herbs
Baste with olive oil
Bake for one hour at 350 degrees

Tarte Tatin (upside down apple pie)

Denis Martel — Sun, 18 Apr 2010 20:02:32 +0000

This is a French classic dessert. It is easy to prepare, even at the last minute.

Ingredients:

6 peeled and cored sliced apples
Juice from half a lemon
125 ml butter
200 ml sugar
5 ml nutmeg
Pie crust

Method:

Peel and slice the apples
In a bowl, mix the apples and the lemon juice. This will prevent the apple to oxidize
Melt the butter and sugar and cook for about 5 minutes, stirring often
Add the apple and nutmeg to the sugar and cook for about 5 minutes
Cover the pan with a pie crust and bake in the oven for 45 minutes at 350⁰F
Remove the pie from the oven and let cool for 30 minutes
Place a large plate on top of the crust and turn the pan upside down so the pie fall in the plate (be careful)

Sugar Pie (Tarte au Sucre)

Denis Martel — Sun, 18 Apr 2010 20:01:09 +0000

Do you know that sugar pie is a real French Canadian dessert? Poor English friends, most of them are not familiar with it. I guess French Canadians are such sweet people!

Ingredients:

500 ml brown sugar
250 ml milk
5 ml butter
5 ml flour
One egg
2 ml vanilla
45 ml instant thickener (like Knorr Veloutine)
Uncooked pie crust

Method:

Mix all the ingredients together except the crust
Pour the mixture in the pie crust
Bake for 15 minutes at 425⁰ F and another 15 minutes at 375⁰ F

Pecan Pie

Denis Martel — Sun, 18 Apr 2010 20:00:07 +0000

This is a classic. I suggest you serve it warm instead of cold as in the restaurants. It is much better from my point of view.

Ingredients:

3 eggs
250 ml maple syrup (or corn syrup if you don’t have any)
60 ml melted butter
125 ml sugar
1 ml salt
5 ml vanilla
250 ml pecans
One pie crust uncooked

Method:

Mix together the eggs, syrup, butter, sugar, salt and vanilla
Place the pecans at the bottom of the pie crust
Pour the preparation on top of the pecans
Bake at 400⁰ F for 25 to 30 minutes

Fruit Pie

Denis Martel — Sun, 18 Apr 2010 19:58:59 +0000

I like to make a large quantity of fruit pies during the fruit season. I freeze them and this way, I always have a dessert ready when unexpected guests show up for dinner.

Ingredients:

About 500 ml of fruit such as strawberries, raspberries, blueberries, mango, peaches, pear, apple or a mix of two or more of these fruits.
150 ml of sugar
30 ml tapioca
Cinnamon or nutmeg (optional but great with apples, peaches or pears)
Pie crust
Beaten egg

Method:

Place the fruit at the bottom of the pie crust, slice fruit if necessary
Add sugar and tapioca
Cover with a top crust
Brush the egg on top of the crust and make a couple of cuts to let the steam out
Bake at 350⁰F for about 35 to 40 minutes

Florida Keys Lime Pie

Denis Martel — Sun, 18 Apr 2010 15:34:12 +0000

My friends John and Jackie introduced me to this delicious pie. John comes from Florida and worked several years in New Jersey. It’s there that Cheryl and I visited them. It was during one of those visits that John prepared an excellent dinner topped with this pie. Just delicious.

Ingredients:

One can of condensed milk (400 ml)
15 ml lime zest, chopped
125 ml lime juice
2 ml salt
2 egg yolks, slightly beaten
One baked pie crust
2 egg whites
30 ml sugar

Method:

Preheat oven to 350⁰F
Mix the condensed milk with the lime zest, the lime juice, egg yolks and salt until it thickens because of the chemical reactions between the juice and the milk
Pour in a baked crust
In a bowl, beat the egg whites with the sugar into firm peaks
Transfer the egg whites over top of the pie and bake for 10 to 15 minutes, until the meringue is brown

Cream Cheese Pie

Denis Martel — Sun, 18 Apr 2010 15:32:50 +0000

Talk about easy to make. You can use raspberries or blueberries instead of the strawberries. I would personally NEVER use fruit from a pie preparation (like Sheriff for example). For me, this would be a sacrilege. Yeurk!!!

Ingredients:

One can of Eagle Brand milk
250 gr of cream cheese
75 ml lemon juice
2 ml vanilla
One pie crust already baked (or a cooked Graham crumps crust)
One pack of frozen strawberries, thawed
5 ml corn starch diluted with a bit of water

Method:

Mix the first four ingredients together and pour the batter into the baked crust
Place the pie in the refrigerator for at least two hours
In a sauce pan, heat the strawberries until the juice begins to boil
Add the corn starch and mix well
When cooled, pour the fruits over the pie