The Everything Pie Cookbook (42 page)

1 small onion, finely diced

are soft, about 10 minutes. Add the garlic and cook

1 clove garlic, minced

until fragrant, about 1 minute. Set aside to cool. Drain

1 (9-inch) pastry crust, unbaked

off any excess water.

3 eggs

1 egg yolk

3. Heat the oven to 375°F.

½ cup half-and-half

½ cup sour cream

4. Line the pie crust with parchment paper or a double

2 tablespoons fresh chopped dill

layer of aluminum foil and add pie weights or dry

2 tablespoons fresh chopped chives

beans. Bake for 12 minutes, then remove the paper and

½ teaspoon salt

weights and bake for an additional 10 minutes, or until

½ teaspoon fresh cracked pepper

the crust is golden brown all over. Remove from the

1 cup shredded Swiss cheese

oven and set aside to cool.

5. In a medium bowl, whisk together the eggs and egg

yolk. Add the half-and-half, sour cream, dill, chives, salt,

and pepper and whisk until well combined.

6. Spread the spinach mixture and cheese evenly on the

bottom of the crust. Carefully pour over the egg

mixture.

7. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 8 0

Shrimp and Spinach Quiche

You could replace the Monterey jack cheese with Swiss or Gruyère in this dish.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

1 tablespoon unsalted butter

layer of aluminum foil and add pie weights or dry

1 medium onion, chopped

beans. Bake for 12 minutes, then remove the paper and

4 ounces frozen chopped spinach,

thawed and drained well

weights and bake for an additional 10 minutes, or until

1 clove garlic, minced

the crust is golden brown all over. Remove from the

2 eggs

oven and set aside to cool.

2 egg yolks

1 cup half-and-half

3. In a medium skillet over medium heat, melt the butter

½ teaspoon smoked paprika

until it foams. Add the onions and cook until tender,

1 teaspoon hot sauce

about 5 minutes. Add the spinach and garlic and cook

½ teaspoon salt

until fragrant, about 1 minute. Remove from the heat

½ teaspoon fresh cracked pepper

and set aside to cool.

4 ounces cooked shrimp, chopped

4. In a medium bowl, whisk together the eggs and egg

½ cup grated Parmesan cheese

½ cup grated Monterey jack cheese

yolks. Add the half-and-half, paprika, hot sauce, salt,

and pepper and whisk until well combined.

Cooking Shrimp

5. Spread the onions, shrimp, and cheeses evenly on the

Never buy frozen cooked shrimp. They

bottom of the crust. Carefully pour over the egg

have a mealy, mushy texture. Instead buy

mixture.

the freshest shrimp available and cook

them yourself. The easiest way is to boil

them in salted water for 3 to 4 minutes or

6. Bake for 35 to 45 minutes, or until the filling is set and

sauté them in butter and garlic until they

starting to brown lightly on the top. Cool for 20 minutes

just become opaque and begin to curl.

at room temperature before serving.

C h a p t e r 18
  Qu i C H e s

2 8 1

Roasted Butternut Squash Quiche

Roasted butternut squash gives this quiche a deep, slightly sweet flavor.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

1 tablespoon vegetable oil

parchment paper.

2 cups butternut squash, cut into ¼-inch

pieces

2. In a medium bowl, combine the vegetable oil and

1 tablespoon butter

butternut squash. Toss until evenly coated. Spread the

1 small onion, diced

squash out on the baking sheet and roast for 40 to 50

2 cloves garlic, minced

minutes, or until fork-tender. Cool completely.

1 (9-inch) pastry crust, unbaked

3. In a medium skillet over medium heat, melt the butter

2 eggs

2 egg yolks

until it foams. Add the onion and cook until tender,

1 cup half-and-half

about 3 minutes. Add the garlic and cook until fragrant.

½ teaspoon fresh chopped rosemary

Set aside to cool.

¼ teaspoon cinnamon

4. Heat the oven to 375°F.

¼ teaspoon mace

½ teaspoon salt

5. Line the pie crust with parchment paper or a double

½ teaspoon fresh cracked pepper

layer of aluminum foil and add pie weights or dry

4 strips bacon, cooked crisp and

beans. Bake for 12 minutes, then remove the paper and

chopped

weights and bake for an additional 10 minutes, or until

1 cup grated Cheddar cheese

the crust is golden brown all over. Remove from the

oven and set aside to cool.

6. In a medium bowl, whisk together the eggs and egg

yolks. Add the half-and-half, rosemary, cinnamon,

mace, salt, and pepper and whisk until well combined.

7. Spread the squash, onions, bacon, and cheese evenly

on the bottom of the crust. Carefully pour over the egg

mixture.

8. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 8 2

Chapter 19

pies for Special Diets

Reduced-Fat Pastry Crust

No-Sugar-Added Cherry Pie

284

293

Reduced-Fat Graham Cracker

Reduced-Sugar Pecan Pie

Pie Crust

294

285

Reduced-Fat Lemon Pudding

Reduced-Sugar Butter Crumble

Pie

285

295

Gluten-Free Pastry Crust

Reduced-Sugar Chocolate,

286

Vanilla, and Fresh Strawberry Ice

Cream Pie

Reduced-Sugar Pecan Streusel

296

287

Reduced-Sugar Mocha Almond

No-Sugar-Added Peanut

Ice Cream Pie

Butter Pie

296

287

Reduced-Fat Blueberry

No-Sugar-Added Chocolate Pie

Ricotta Tart

288

297

No-Sugar-Added Pumpkin

Reduced-Fat Chicken Potpie

Chiffon Pie

298

289

Reduced-Fat Turkey Sausage

No-Sugar-Added Vanilla

and Cheddar Quiche

Cream Pie

299

290

Reduced-Fat Ham and

No-Sugar-Added Apple Pie

Spinach Quiche

291

300

Reduced-Fat Banana Cream Pie

292

2 8 3

Reduced-Fat Pastry Crust

This flavorful crust is tender yet crisp, and it has 62 percent less butter than a traditional pastry crust.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In a large bowl, sift together the flour, sugar or

1¼ cups all-purpose flour

sucralose, and salt.

1 tablespoon sugar, or granular

sucralose

2. Add the butter and, using your fingers, rub it into the

½ teaspoon salt

flour until the mixture looks like coarse sand.

3 tablespoons unsalted butter, cubed

and chilled

3. Add the milk along with 2 tablespoons of water and

3 tablespoons skim milk

mix until the dough forms a rough ball. Add more

3–4 tablespoons ice water

water, 1 tablespoon at a time, if needed.

4. Turn the dough out onto a lightly floured surface and

Watch the Clock

form a disk. Wrap in plastic and chill for at least 30

Baked goods made with sugar substitutes

minutes or up to 3 days.

tend to bake more quickly than those made

with sugar. When substituting granular

5. Remove the dough from the refrigerator for 10 minutes

sucralose for sugar in a recipe, you will

want to check early for doneness. Start

before rolling out. Roll out on a lightly floured surface

checking 10 minutes early to avoid burning.

to a 1⁄8-inch-thick, 12-inch circle, turning the dough

often to make sure it does not stick. Dust the surface

with additional flour if needed.

6. If molding into a pie pan, fold the dough in half and

place it into a 9-inch pie plate. Unfold and carefully

press the dough into the pan. Use kitchen scissors or a

paring knife to trim the dough to 1 inch of the pan’s

edge.

7. Cover with plastic and chill until ready to bake.

2 8 4

Reduced-Fat Graham Cracker Pie Crust

A little butter goes a long way in this crisp graham cracker crust.

The secret ingredient is something very simple . . . water!

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

11⁄3 cups graham cracker crumbs

2. Combine the graham cracker crumbs, sugar, butter, and

3 tablespoons sugar

water in a medium bowl until well combined. Press the

2 tablespoons unsalted butter, melted

mixture evenly into a 9-inch pie pan.

¼ cup water

3. Bake for 10 to 12 minutes, or until the crust is golden

Light Butter?

brown and the center is firm when pressed lightly. Cool

Light butter is a mixture of butter, water,

completely before filling.

fillers, and emulsifiers that give the finished

product a texture similar to butter. Those

fillers and emulsifiers do not melt or bake

like real butter and can change the texture

and flavor of the finished product. It is bet-

ter to add just a little of the real thing.

Reduced-Sugar Butter Crumble

A little sugar is needed for browning this crumble, but you can replace it with sucralose

if desired. It may not brown as well if you do, but it will still taste delicious.

IngredIents  | YIeldS enough

1. In a bowl, blend the flour, sucralose, light brown sugar,

Crumble for

and salt.

1 (9-InCh) pIe

¼ cup all-purpose flour

2. Using your fingers, rub in the butter until the mixture

3 tablespoons granular sucralose

resembles coarse sand.

1 tablespoon light brown sugar

3. Chill the crumble for 30 minutes before use.

Pinch of salt

3 tablespoons unsalted butter, cubed

and chilled

C h a p t e r 19
  P i e s   F or   s P e Ci a l   di e t s

2 8 5

Gluten-Free Pastry Crust

Most health and natural food stores carry white rice flour and potato starch.

If you can’t find them locally, you can easily find them on the Internet.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In a large bowl, sift together the white rice flour, potato

¾ cup white rice flour

starch, tapioca flour, almond flour, sugar, and salt.

¼ cup potato starch

2. Add the butter and, using your fingers, rub it into the

¼ cup tapioca flour

flour until the mixture looks like coarse sand.

2 tablespoons almond flour

1 tablespoon sugar

3. Add the egg, along with 2 tablespoons of water, and

¼ teaspoon salt

mix until the dough forms a rough ball. Add more

8 tablespoons cold butter, cut into small

water, 1 tablespoon at a time, if needed.

pieces

1 large egg, beaten

4. Turn the dough out onto a surface dusted with white

4 tablespoons ice water

rice flour and form a disk. Wrap in plastic and chill for

at least 30 minutes or up to 3 days.

5. Remove the dough from the refrigerator for 10 minutes

before rolling out. Roll out on a lightly floured surface

to a 1⁄8-inch-thick, 12-inch circle, turning the dough

often to make sure it does not stick. Dust the surface

with additional flour if needed.

6. If molding into a pie pan, fold the dough in half and

place it into a 9-inch pie plate. Unfold and carefully

press the dough into the pan. Use kitchen scissors or a

paring knife to trim the dough to 1 inch of the pan’s

edge.

7. Cover with plastic and chill until ready to bake.

2 8 6

Reduced-Sugar Pecan Streusel

A little dark brown sugar adds a little caramel flavor to this topping that complements the pecans.

IngredIents  | YIeldS enough

1. In a bowl, blend the sucralose, dark brown sugar, and

Crumble for

flour.

1 (9-InCh) pIe

¼ cup granular sucralose

2. Using your fingers, rub in the butter until the mixture

1 tablespoon dark brown sugar

resembles coarse sand. Add the pecans and mix well.

½ cup all-purpose flour

¼ cup unsalted butter, cubed and chilled

3. Chill for 30 minutes before use.

1⁄3 cup chopped pecans

Topping Additions

When making a streusel topping, you can

use any nuts you prefer. Ground almonds

and walnuts are always nice. You can also

add quick-cooking oats to your streusel.