Tag Archives: pie

Fourth of July Cherry Pie + CSA Share 7

8 Jul

My mom’s birthday is July 4th but I wasn’t home to celebrate with her. Here’s a picture of a pie for you mom? I baked this pie to enter into Craftster’s cooking challenge for fun. I have too much fruit that Brian won’t eat including cherries, lychee and watermelon. He also bought grapes and we got more strawberries from out weekly CSA share.

Pretty right? I accidentally added too much salt to the crust but it’s okay because the filling is sweet. Here’s the recipe.

Fourth of July Cherry Pie


1.5 – 2 lbs sweet cherries, pitted
1/2 cup sugar
1/4 cup water
~2 Tbsp corn starch

1 1/4 cup flour
1/2 tsp salt
1 tsp sugar
8 oz (1 stick) butter, cut into cubes and chilled
~5 Tbsp ice water
1 egg, yolk separated

1. Using a food processor (I used my fingertips because I don’t have a food processor), pulse the cold butter pieces with the flour, salt and sugar until it looks like soft bread crumbs.
2. Add the water 1 Tbsp at a time until the mixture sticks together when squeezed.
3. Form into a ball and use immediately or wrap and refrigerate. If using immediately, roll out into pie dish or press into tart pan. Brush crust with egg white and refrigerate until needed. Save about a handful of dough for decoration.
4. Mix all filling ingredients together in a medium pot. Heat on medium-high heat until mixture thickens. Remove from heat and place into crust.
5. Using saved dough, roll out and cut stripes and stars. Place onto pie. Mix the remaining egg white with the egg yolk and brush onto dough. Sprinkle top of pie with sugar.
6. Bake at 375 F until top is golden brown and filling is bubbling, about 30-45 minutes.

Week 7 of our CSA share, only 2 left! Thinking of not renewing because I’ll be leaving in a few weeks and Brian won’t be able to eat all the food by himself. That and he won’t be able to and won’t have time to cook everything.

Here’s what we got this week:
red norland potatoes – traded fennel for this in the trade box
cipolinni onions
cherry and heirloom tomatoes – oooh heirloom tomatoes!
cabbage – need cabbage recipes! i have 2 heads now.. maybe dumplings?
romaine lettuce
red leaf lettuce

We have about 700 photos of camping to go through so I can’t say when they’ll be posted. I’ll try my best to screen some and put those up on facebook.

Momofuku night

31 Jan

My sister treated me to a night of Momofuku goodness at the Noodle Bar and Milk Bar for my birthday. I haven’t had a lot of free time to post so things are piling up but here are some pictures. We had really good seats at the open kitchen bar so we watched the chefs and sous chefs make everything in front of use.

momofuku menu
The one page menu. Options are very limited here but that’s okay because everything’s interesting. More options/specials on the walls and they have a four course prix fixe for $30.

pork buns
The famous pork buns meet the hype. It’s a must try, really delicious.

momofuku ramen
We both got the Momofuku noodle bowl. Fresh noodles with pork, semi poached egg, scallion, nori, naruto, and bamboo? It was okay, a little better with siracha sauce but don’t add too much because it gets super spicy! I’ve had better ramen at other places.

Then we headed over to the Milk bar only a few blocks away (next to Ssam).
milk bar
The fridge case with the cakes and pies.

crack pie
Crack pie = sugary buttery gooey goodness in a crust. So good.

flavored milk
This is why it’s the milk bar, they serve cereal flavored milk. It’s pricey though so we didn’t try it. They also have soft serve (in cereal and other flavors) and smoothies made from soft serve.

chocolate malt cake
Chocolate malt cake with marshmallows and malt balls inside. Gooey and dense chocolate goodness. I’m not a huge chocolate fan but my sister ordered this.

We also ordered the compost cookie, cornflake chocolate chip marshmallow cookie and blueberry cream cookie. OMG these were great. My favorite was the blueberry cream cookie because it was like having a scone with milk in cookie form. No great picture of the cookies but there are lots if you google it. Martha Stewart also has the blueberry cookie recipe directly from the chef at Milk bar so I will have to test that out soon. Calls for glucose and European butter! Luckily I think Trader Joe’s has Irish butter but I’m not sure if I will be able to easily get glucose. Apparently Wilton’s makes it so hopefully the candy supply store near me (Choc-Oh-Lot Plus) will have it.

Potato Crust Pie

31 Aug

potato quiche

Crust made out of mashed potatoes and filled with chopped broccoli and green bell peppers along with an egg and evaporated milk mixture. Sprinkled with cheese and baked. Next time I will make it more like a quiche and use more eggs, less milk. Good pie for dinner though.

Recipe from Homegrown Wisconsin CSA newsletter (week 8 ) that was shared on Craftster.org.

Potato Crust Quiche – Crystal Lake Gardens

3-8 potatoes (1 1/2 cups mashed potatoes)
1/3 cup butter, softened
2 cups mixed, chopped, cooked veggies
1/2 cup shredded cheddar cheese
2 eggs
1 can (5.3 oz) evaporated milk
1/4 tsp salt
1/8 tsp pepper
1 cup bread cubes (optional)

Make the mashed potatoes with butter. Preheat oven to 375 degrees F. Line bottom and sides of 9 inch pie plate with the mashed potatoes. Spread vegetables over potatoes. Sprinkle cheese on top. Beat eggs, milk, salt, and pepper in a bowl. Pour over vegetables, top with bread cubes if desired. Bake 40-50 minutes. Cool for 10 minutes and serve. Makes 8 servings.

Curry Dumpling Bentos and Apple Pie

20 Jul

7-18-08 curry dumpling2

I had some frozen curry dumplings on hand so this was the theme of these bento boxes. One was for my sister for lunch on Thursday and the other was for me even though I had no where to go. The dumplings were made following a tutorial from lunchinabox. They’re delicious pan fried.

7-18-08 curry dumpling1

Also in the lunches were chickpeas in lemon, olive oil and Parmesan cheese, celery sticks with peanut butter in the cute case, salad with homemade ginger dressing, and the chocolate chip oatmeal cookie I made a while back.

I made apple pie again! I used recipes from allrecipes but I’ll include them here for reference.

apple pie

Grandma Ople’s Apple Pie

* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1/4 cup water
* 8 Granny Smith apples – peeled, cored and sliced

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Changes I made
: I only used 1/4 cup butter and left out the water. I also mixed the apples in the sauce before putting in the pie but only because I had much less sauce than the recipe actually made. I’m deathly afraid of watery pies. In retrospect, adding the water wouldn’t have hurt if I let the pie cool overnight before cutting into it.

Basic Flaky Pie Crust
(makes only 1 crust)

* 1 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup shortening, chilled
* 3 tablespoons ice water

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

I only made one crust because I had a store-bought frozen one on hand

apple pie slice

edit to add:
mini apple pies! made from the leftover materials.
apple pie mini

No more pie EVER!! I mean.. until Thanksgiving of course.

2 Nov

Today in my “Food for Contemporary Living” class, we made pies. Tons and tons of pies. We had apple pie, blueberry pie, lemon meringue pie, coconut custard pie, pecan pie, and pumpkin pie. Not only did we make pie, we had to make crusts: lard, butter, margarine, shortening, and low fat. Now what did we have to do with all these pies and crusts? We had to taste them and evaulate them. I had so much pie and crusts that I felt like I instantly gained 10 pounds. I hope I don’t go into a food coma from so many calories ingested.. I have to take a nutrition exam tonight!! gahhhh…

On another note, I will be making muffins tomorrow for guests. I will probably make a batch of apple cinnamon muffins again and try out some strawberry banana muffins. Yummy! Watch for pics this weekend.