Pi Day 2019: Blueberry Pie

Great recipe and directions here:

https://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe/

Our pie took twice as long to get to the "filling bubbling eagerly" stage.  Tasted great.

Looked "perfectly humble and homemade" just like the article said it would.  Well, more so....  my post here: https://quiltquest.blogspot.com/2019/03/pi-day-2019-blueberry-pie-and-pizza-pie.html

Easy, Homemade Blueberry Pie Recipe

• PREP 40mins
• Blueberries shine in this pie. The pie is lightly sweetened with a touch of spice from allspice and cinnamon. To top the pie, we like to add a lattice crust. It is simpler than it may seem, we’ve provided instructions below for you. If you prefer, you can also top the pie with a full sheet of pastry, just be sure to cut a few slits to allow steam to escape before baking.

The pie is finished baking when you see the juices in the filling bubbling eagerly. If you remove the pie before the filling bubbles, the filling will be too thin and will run out of the pie onto your plate once sliced. Also, we like to use our Flaky Pie Crust recipe for this. Use ours, your favorite recipe or store-bought pie crust.

One 9-inch pie, 8 slices

YOU WILL NEED

Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)

2/3 cup to 3/4 cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries

1/4 cup (30 grams) cornstarch

2 teaspoons freshly grated lemon zest

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon kosher salt

2 pounds (900 grams) fresh blueberries (about 6 cups)

1 tablespoon butter, cut into small squares

1 egg yolk

1 tablespoon heavy cream

1 tablespoon coarse sugar, for garnish

DIRECTIONS

• PREPARE BOTTOM CRUST
Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
• MAKE PIE FILLING
Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.
• ASSEMBLE AND ADD LATTICE CRUST
Roll out second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip.
Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust. (Watch our video for how to make a lattice crust).
Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. Dot butter over the open areas of the lattice.
Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
• TO FINISH
Heat oven to 400 degrees F. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).
Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. (If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done).
Cool 2 to 3 hours before cutting to allow filling to set.

Louise's Crockpot Recipe: Moroccan Chicken and Lentils

I got this recipe and a selection of other ones too, from an online quilting friend, Louise, a few years ago.  I'm just now finally pulling out the slow cooker to give them a try!  Before this I had only used the slow cooker to keep previously cooked food warm for gatherings.

This was totally a success, and will be something we make again.

Moroccan Chicken and Lentils

4 carrots, washed and sliced into coins

1.5 cup dry lentils

1 pounds uncooked boneless, skinless chicken breast or thighs (frozen)

2T minced garlic

.75 tsp salt

.75 tsp ground turmeric

.5 tsp ground cinnamon

.5 tsp ground red pepper

29 oz fat-free chicken broth or mix of broth and plain water

Add carrots, uncooked lentils, frozen chicken, garlic, salt, the spices, and then the chicken broth, in a slow cooker and cook for 5 hours on high (or 1 on high and 7 on low).  Serve over rice.

Louise’s Crockpot Recipe

======

It turned out my frozen chicken was a package of 2 pounds, so I increased several things to even things out...

7 carrots, washed and sliced into coins

2 cup dry lentils

2 pounds uncooked boneless, skinless chicken breast or thighs (frozen)

2T minced garlic (thought I had more but had to make due with 2 cloves)

1.5 tsp salt

1.5 tsp ground turmeric

1 tsp ground cinnamon

1 tsp ground red pepper

36 oz fat-free chicken broth or mix of broth and plain water

I think it will end up being 10 servings.

Servings 

calories per serving

243

Matched Ingredients

100%

 9 Ingredients

Below are the myfitnesspal specifications:

• 7 carrots

  7 medium Carrots, raw -

  • calories 175 
  • Total Fat 1
  • Total Carbs 41
  • Protein 4
• 2 cup dry lentils

  2 cup Lentils-dry

  Goya

  • calories 640 
  • Total Fat 0
  • Total Carbs 116
  • Protein 44
• 2 pounds chicken breast

  10.67 Each Roasted Chicken Breast

  Aladdin

  • calories 1568 
  • Total Fat 44
  • Total Carbs 1
  • Protein 274
• 2 cloves garlic

  2 clove Garlic -

  • calories 9 
  • Total Fat 0
  • Total Carbs 2
  • Protein 0
• 1.5 tsp salt

  1.50 tsp Salt -

  • calories 0 
  • Total Fat 0
  • Total Carbs 0
  • Protein 0
• 1.5 tsp ground turmeric

  1.50 tsp(s) Spices, turmeric, ground -

  • calories 11 
  • Total Fat 0
  • Total Carbs 2
  • Protein 0
• 1 tsp ground cinnamon

  1 tsp Spices, cinnamon, ground -

  • calories 6 
  • Total Fat 0
  • Total Carbs 2
  • Protein 0
• 1 tsp ground red pepper

  1 tsp(s) ground red pepper

  calories 2 

  • Total Fat 0
  • Total Carbs 0
  • Protein 0
• 36 oz fat-free chicken broth

  36 fluid ounce Swanson - Chicken Broth - 99% Fat Free -calories 22 

  • Total Fat 1
  • Total Carbs 1
  • Protein 3

Ginger Berry Crumble

Active Time: 10 Mins, Total Time: 50 mins, Yield: Serves 8 (serving size: one slice).

Ingredients Needed for the crumble's filling:

• 2 cups blueberries
• 2 cups blackberries
• 1/2 teaspoon vanilla extract
• 2 teaspoon lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon freshly grated ginger

Ingredients needed for the crumble's topping:

• 2 and 1/2 cups rolled oats
• 5 tablespoon honey or maple syrup
• 2 teaspoons cinnamon
• 5 tablespoons almond flour (or regular flour)
• 1/2 teaspoons vanilla extract
• 5 tablespoons coconut oil (cold-pressed and at room temperature)
• 1 teaspoon flax seeds (optional)

How to Make It:

Step 1: Preheat your oven to 350°F. Rinse all berries and place in a baking dish. Add vanilla, lemon juice, maple syrup, ginger, and toss well.

Step 2: In a separate bowl, start mixing oats, almond flour, walnuts, salt, vanilla, cinnamon, and flax seeds. Mix well before adding maple syrup and coconut oil. Mix until combined.

Step 3: Pour the crumble mixture evenly over baking dish containing berries. Bake in the oven for 35-40 minutes, or until the fruit juices are bubbling around the edges and lightly browned.

If you follow Markle's recipe exactly, each serving of her crumble won't cost you many calories—just 280. But the ample amount of coconut oil—which was considered an healthier swap at the time—means that each serving is also loaded with 8g of saturated fat and just 1.2g of unsaturated fat.

RELATED: Our Nutritionist Responds to Readers' Comments on Coconut Oil

Given that Markle developed the recipe back in 2014, we're not surprised that she leaned so heavily on coconut oil—but if you swap coconut oil for canola oil, which won't affect taste whatsoever, this better-for-you dessert is something to cheer about: a manageable 290 calories with just 1g of saturated fat and a better 6g of unsaturated fats.

From: http://www.cookinglight.com/food/recipe-finder/meghan-markle-recipe-ginger-berry-crumble-the-tig-blog

Julia Child’s Trademark Vinaigrette

From:
http://www.cookinglight.com/syndication/julia-child-vinaigrette-recipe

So, without further ado, see below for Child’s vinaigrette recipe adapted from Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking:

• 1/2 tablespoon finely minced shallot
• 1/2 tablespoon Dijon-type mustard
• 1/4 teaspoon salt
• 1/2 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon wine vinegar
• 1/3 –1/2 cup excellent olive oil (extra virgin)
• Freshly ground pepper

Simply combine and shake in a screw-topped jar and enjoy!

This Story Originally Appeared On Southern Living

For more dressings also see:

http://www.cookinglight.com/cooking-101/easy-everyday-salad-dressings

Pie Day 2018: Baklava Pie

We did it!  Our first Pie Day Pie.

The recipe was a compilation of several that I found online...

Pie Filling:

Mix together: 1/2 c sugar

1/4 c brown sugar

~ 2 T honey

1 t vanilla

5 T melted butter

Then add 3 eggs - mix well so they do not scramble

And add 2 1/2 c roughly cut walnuts, almonds, pecans and about 5 dates.

Crust:

Defrost phyllo dough

Melt 12 T butter

Combine 1/3 c sugar and 1 T cinnamon

On parchment paper, put a sheet of phyllo dough and brush with butter and sprinkle with sugar mixture.

Repeat about 10 to 12 times, rotating some of the sheets so they are in different directions.

Put a pie plate on the top and flip over using the parchment paper so the crust is in the pie plate!

Put the pie filling in the pie and fold the ends of the crust so it hugs the pie. The center will not be covered.

Put on a parchment covered pan and into 375 degree oven  for 45 minutes, or  until the crust is crispy.

During the 45 minutes of baking make a syrup of:

~1/4 c water, ~1/4 sugar, ~2 T honey, juice from one half of lemon

Cook until it foams and boils, take off heat and cool

When the pie is done, spoon the syrup on the pie and let the pie cool to room temp.

Serve with whipped cream.

If we were to make this again, I think we would add more phyllo dough sheets!

Jamie Oliver was the online author I found with the syrup idea.  He also had his recipe written so the filling was prepared first, then the crust.  Made so much sense. He had his on a baking tray instead of a pie pan. Erin McDowell's recipe amounts were in cups so I used them for the amounts of things, instead of trying convert metric.  Ann Clark made her pie using regular pie crust. Erin McDonald added allspice, but I didn't have any so skipped that. Giada made hers in a little muffin tins, which sounded great until I saw the date and then looked for baklava pie. (In the comments people said they didn't like the cloves in her ingredients.)  and the first recipe I found, by Renu Jain Chandarana was also using little muffin pans, sounded delicious, but I decided on the pie format.