Archive | Pies/Pastries

Quiche Lorraine

Quiche Lorraine

Remember that “Real Men Don’t Eat Quiche” phrase back in the 1980s?  I thought it was weird.

I’m not sure where it originated.  Was it just a joke?  I’ve never known, but it probably was.

Way back when I was a newlywed I bought a little quiche cookbook {maybe to test out that theory?} and made one and served it to my new husband for dinner and he loved it.

He’s a Real Man.  Ruggedly Refined.  And he loves quiche.

So he proved that phrase wrong.

Over the years I’ve made this Quiche Lorraine and we love it ~ for dinner, lunch, breakfast, anytime.  It’s rich and creamy and a perfect harmony of bacon, onion, swiss cheese, eggs, and cream baked in a pie crust. What’s not to love about that?  Serve it up with fresh fruit or a salad and the meal is complete.  And make it without the crust if you don’t like your quiche with crust.

Quiche Lorraine

Yield: 2 quiches

Quiche Lorraine

Ingredients

    For the Crust
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening {I use butter shortening}
  • 5-7 tablespoons cold water {I use about 6}
  • For the Filling
  • 8 eggs
  • 1-1/2 cups milk
  • 1-1/2 cups heavy whipping cream
  • 4 tablespoons melted butter
  • 2 tablespoons flour
  • 2 pinches of salt
  • 2 pinches of cayenne pepper
  • 2 pinches of nutmeg
  • 1 pound bacon, fried until crisp and crumbled
  • 2 cups Swiss cheese, shredded
  • 2/3 cup onion, minced

Directions

    For the Crust
  1. (For visual instructions see my Delicious Flaky Pie Crust post)
  2. Mix the flour and salt together in a bowl or a stand mixer.
  3. Cut in the shortening with a pastry cutter, two knives, or the wire whipping attachment for a stand mixer until it is like a cornmeal/small crumb mixture.
  4. Sprinkle the water 1 tablespoon at a time and mix well with a fork or the flat paddle attachment.
  5. Continue adding the water 1 tablespoon at a time until all of the dough is moistened and slightly moist to the touch.
  6. Form into balls.
  7. One at a time, flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.
  8. Roll from the center to the edge until 1/8 inch thick and/or to the size of your pie dish.
  9. Fit the pastry into the pie dishes, trim 1/2 to 1 inch beyond the edge; fold under and flute the edge. Fill with uncooked rice or dry beans or prick the bottom and sides well with a fork. Bake at 400 degrees for 7 minutes.
  10. For the Filling
  11. In a blender or large bowl, mix all of the ingredients together.
  12. Scatter the bacon, cheese, and onion over the bottom of the crusts.
  13. Pour the custard from the blender over the tops of the other ingredients.
  14. Bake at 375 degrees for 40 minutes or until the custard is firm, puffy, and lightly browned.
  15. Serve warm or cold.
http://www.abrightandbeautifullife.com/quiche-lorraine/

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 3
Yum

Caramel Banana Cream Pie

Caramel Banana Cream Pie

Do you remember when I told you that I didn’t like cream pies before trying this Coconut Cream Pie?

Well, loving that pie drew my eye to this caramel banana cream pie, which I made a couple of months ago and am just now getting around to sharing with you.

I’ve actually never tasted banana cream pie before because I always thought I wouldn’t like it but after we tasted this pie and loved it my hubby said it’s a lot like banana cream and that I’d probably like it, too.  I don’t really like pudding or custard so I just assumed I wouldn’t like anything that’s creamy like cream pies, but I do like whipped cream.  Go figure.

So, hmm.  Have I lived my whole life thinking I don’t like things when I probably really would if I would just try it?  I wonder how many areas this applies to in my life?  Just a couple of weeks ago my mother offered me some pink cinnamon apple rings that she canned and I’m sure they were delicious but I just didn’t have the courage to try one. What is it with me?  Is there anyone out there that has weird food-trying phobias or is it just me?

Anyway, back to this caramel banana cream pie.  It’s a light, slightly sweetened cream pie with fresh bananas and caramel in practically every bite.  What’s not to love about that?

So, the message of this weird story is this.  If you don’t like cream pies give this one a try and see if it changes your mind.  If you do like cream pies give this one a try so you have another to add to your yummy recipe collection.  It’s delicious.

Caramel Banana Cream Pie

Caramel Banana Cream Pie

Ingredients

  • 2 packages {8 ounces each} cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla
  • 8 ounces whipped cream {go for homemade ~ it easy to make and tastes so much better than Cool Whip}
  • 1/2 cup caramel syrup, divided
  • 1 graham cracker pie crust {homemade or store purchased}
  • 1/2 cup chopped pecans, divided
  • 2 bananas, sliced

Directions

  1. Beat the cream cheese, sugar, and vanilla in a bowl until well blended. Mix in the whipped cream. Set aside.
  2. Pour 1/4 cup of the caramel topping onto the crust, spreading to cover evenly.
  3. Top with layers of 1/4 cup pecans, bananas, and the cream cheese mixture.
  4. Spread the remaining whipped cream over the top and sprinkle with the rest of the pecans.
  5. Refrigerate for 2 hours.
  6. Drizzle with the remaining caramel topping.
http://www.abrightandbeautifullife.com/caramel-banana-cream-pie/

Recipe source: Busy Mom’s Helper

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 6
Yum

Delicious Flaky Pie Crust

Last week I posted my favorite Fresh Peach Pie recipe and told you that I would share with
you my super easy, practically fail-proof, deliciously tender, flaky pie crust.

Delicious Flaky Pie Crust

If you’ve never tried making your own pie crust because you’ve felt intimidated ~ well, feel intimated no more.
There are only a few easy steps for creating a memorable crust and you will never
want to buy one from the store again.
I use my Kitchen Aid stand mixer and my crust is ready to roll out in about 5 minutes.
Ready?  Here goes:

Step 1: Mix the flour and salt together in a bowl or stand mixer.
Step 2: Add the shortening.  If using a bowl, cut it in using a pastry cutter or two knives.  If using a stand mixer mix the shortening and flour/salt mixture together using the wire whipping attachment.  Continue cutting/mixing until it looks like somewhere between cornmeal and small crumbs.
Step 3: Sprinkle in the water one tablespoon at a time, mixing with a fork or paddle attachment until you have a moistened dough.

This isn’t a very good picture but the dough should be moistened well enough that it isn’t crumbly at all.
It should feel just a bit moist to the touch.

Pie Crust dough ball Step 4: Roll out the dough and fit it in the dish.

Divide the dough in half if making a double-crust or lattice-top pie.
Flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.

Pie Crust dough ball 1

Roll out half of the dough, fit it in the pie dish, and trim around the edge.
For this pie I trimmed it evenly with the edge of the dish.  If I’m fluting or rolling the edge I cut it a little bit wider.

Pie Crust in dish

Fill with your fruit filling.

Pie Crust with filling

For the lattice top, roll out the other half and cut into 1/2 to 3/4 inch strips.

Pie Crust cutting lattice strips

Lay the strips on the pie at 1-inch intervals and weave them across the top of the pie.

Peach Pie {Lattice top}

Fold the lattice edges under the edge of the bottom crust and leave it that way
or finish it off by crimping or fluting.

Pie Crust 1

That’s all there is to it.
Easy, right?

Delicious Flaky Pie Crust

Delicious Flaky Pie Crust

Ingredients

  • Makes one 8-, 9-, or 10-inch double-crust or lattice-top pie or two 8-, 9-, or 10-inch single-crust pies.
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening {I use butter shortening}
  • 5-7 tablespoons cold water {I use about 6}

Directions

  1. Mix the flour and salt together in a bowl or a stand mixer.
  2. Cut in the shortening with a pastry cutter, two knives, or the wire whipping attachment for a stand mixer until it is like a cornmeal/small crumb mixture.
  3. Sprinkle the water 1 tablespoon at a time and mix well with a fork or the flat paddle attachment.
  4. Continue adding the water 1 tablespoon at a time until all of the dough is moistened and slightly moist to the touch.
  5. {For a double-crust or lattice-top pie, divide the dough in half and use half for the bottom crust and half for the upper crust}
  6. Form into balls.
  7. Flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.
  8. Roll from the center to the edge until 1/8 inch thick and/or to the size of your pie dish.
  9. To bake a single-crust pie shell: Fit the pastry into the pie dish, trim 1/2 to 1 inch beyond the edge; fold under and flute the edge. Prick the bottom and sides well with a fork. {If the filling and crust are baked together, do not prick.} Bake at 450 degrees for 10-12 minutes or until golden.
  10. To bake a lattice-top pie: Trim the lower crust even with or up to 1/2 inch beyond the edge of the pie dish. Roll the remaining dough 1/8 inch thick and cut strips of pastry 1/2 to 3/4 inch wide. Lay the strips on a filled pie at 1-inch intervals and weave across the top of the pie. Either fold the strips under the bottom crust or fold the bottom crust over the strips. Then flute the edge, if desired.
  11. To bake a double-crust pie: Trim the lower crust even with the rim of the pie dish. Roll out the dough for the upper crust and cut slits in it. Lift the pastry by rolling it over the rolling pin; then unroll it loosely over the filled pie. Trim 1/2 inch beyond the edge. Tuck the top crust under the edge of the lower crust and flute the edge or finish it off as desired.
  12. Bake as directed in the pie recipe you use ~ if the crust browns too quickly, place foil around the edge of the pie or loosely tented over the pie for the last 5-10 minutes of baking.
http://www.abrightandbeautifullife.com/delicious-flaky-pie-crust/

Take a look… I use this pie crust for this Coconut Cream Pie and this Fresh Peach Pie.

What’s your favorite kind of pie?

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 3
Yum

Fresh Peach Pie

Fresh Peach Pie

 

Peaches.  Pie.  And fall.  Three of my favorite things.

Well, it isn’t fall quite yet but all year long I look forward to ripe, local peaches in August, September, and October.  I look forward to apples and pumpkins, too, but I’ll save those for another post.

Yesterday I stopped at my favorite produce stand to pick up some milk and a few other things and I was so excited when I saw that they had local peaches.  So I grabbed a bag and filled it up.  Within an hour I was snacking on one and making a peach pie.  Believe me, I was in heaven.  Those peaches were ripe, firm, a little bit tart, and oh-so-sweet.

The peach pie recipe I used is the only one I’ve ever used.  It’s from the Better Homes and Gardens cookbook that my grandmother gave to me as a bridal shower gift ~ it’s one of those tried-and-true recipes that is so good that I haven’t ever looked for a better one.  I’ll share it with you today.

My next post will cover making a super easy, practically fail-proof, delicious, flaky pie crust ~ so check back next week.

Fresh Peach Pie

It took some will-power for us to wait for it to cool and then photograph it before cutting into it!

Peach Pie

Peach Pie

Ingredients

  • Pastry for a 9-inch lattice-top pie or my [Delicious Flaky Pie Crust|http://www.abrightandbeautifullife.com/delicious-flaky-pie-crust/|)
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon
  • dash salt
  • 2 tablespoons butter, cut up into small pieces {about the size of dime or so}
  • 5 cups sliced fresh peaches {about 5 average sized peaches)

Directions

  1. Slice the peaches into a mixing bowl and set aside.
  2. Combine the sugar, flour, cinnamon, and salt. Add to the peaches and mix to coat the peaches.
  3. Line a 9-inch pie plate with pastry.
  4. Fill with the peach mixture.
  5. Dot with butter. {See photo below}
  6. Arrange lattice crust over the filling; seal or crimp edges. {See photo below}
  7. Bake at 400 degrees for 45-50 minutes. Tent with foil the last 10 minutes if the crust is browning too much.
  8. Serve warm or cold with whipped cream or ice cream.
http://www.abrightandbeautifullife.com/fresh-peach-pie/

Fresh Peach Pie

Take your cut strips of pastry {1/2-3/4 inches wide} and lay {in about 1 inch intervals} and weave them until the pie top is covered.

Fresh Peach Pie

I almost always forget to dot my pies with butter before adding the top crust.  With a lattice-top it’s easy to correct that missed step.  Just place the dots of butter on the pie between the lattice and slightly press them down in the pie filling.
To finish off my pie edge I just fold the lattice edges under the bottom crust and leave it that way because that’s the look I like.  You can crimp yours or roll it or finish off your edge any way you like.

Fresh Peach Pie

It tasted as good as it looks and we’re already looking forward to another slice tomorrow.

This recipe was featured on:
From The Farm Blog Hop
The Stitchin’ Mommy

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 27
Yum

Coconut Cream Pie

Coconut Cream Pie 1

If you would have asked me one year ago if I liked Coconut Cream Pie I would have said, “No.  I don’t like cream pies, only fruit pies.”  That was before I made this Coconut Cream Pie.  I’m not really sure why I was drawn to it but I’m sure glad I was.  From the flaky crust to the custardy-coconuty filling to the fluffy-hint-of-coconut whipped cream topping this pie is an all-around crown pleaser.  I’ve seen coconut cream pies made with a graham cracker crust, but for me a regular pie crust adds so much to this pie that I haven’t even considered making it with a graham crust.  And this coconut cream pie is so easy to make from scratch there’s no reason to use boxed pudding mixes. Come to think of it, I think that’s why I’ve never liked cream pies ~ I’m pretty sure the only ones I had ever tasted were made from boxed pudding.  Try this pie the next time you want a light, refreshing dessert.

Coconut Cream Pie

Coconut Cream Pie

Ingredients

    Pie
  • 1-1/2 cups half and half
  • 1-1/2 cups coconut milk {a little less than 1 can}
  • 2 eggs
  • 3/4 cup sugar
  • 1/3 cup corn starch
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted, divided
  • 1 teaspoon vanilla extract
  • 1 {9 inch} pie shell, baked
  • Topping
  • 8 ounces heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon coconut extract

Directions

  1. In a medium saucepan, combine half and half, coconut milk, eggs, sugar, cornstarch, and salt.
  2. Bring to a boil over LOW heat, whisking constantly. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding {this takes about 15-20 minutes, so BE PATIENT}. Remove from heat.
  3. Stir in 3/4 cup of the toasted coconut and the vanilla extract.
  4. Pour the mixture into the pie shell and chill for at least 2 to 4 hours.
  5. Whip the cream with the powdered sugar, and add the coconut extract. Spread on top of the pie. Sprinkle the toasted coconut on top of the whipped cream. {Use as much of it as you like ~ I don't use all of it. Then I place the extra in a zip-lock bag and place it in the freezer for use on the next coconut cream pie I make.}
http://www.abrightandbeautifullife.com/coconut-cream-pie/

Coconut Cream Pie

Recipe from here.

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 9
Yum

Powered by WordPress. Designed by Woo Themes