Friday, Aug. 22, 2014

Looking for the perfect Pi Day pie? Here are 25 recipes to help you out (25 items)

By Deseret News

March 14, 2014

Over the years, the Deseret News has amassed a large collection of recipes and delightful dishes in its online archives. In honor of National Pi Day (3.14), here's a look back through some of our most holiday-appropriate recipes.

Related: All things pi: How to celebrate one of the nerdiest holidays of the year

1 of 25. Martha's Favorite Pumpkin Pie

Expert cook Martha Moench gave her pie-centered suggestions in a November 2007 article titled, "Perfect pies: Thanksgiving pies to be proud of."

Here's a look at one of her recommendations:

Martha's Favorite Pumpkin Pie

1 9-10-inch piecrust baked at 400 degrees for 20 minutes.

Filling: 1 15-oz. can pumpkin — NOT pie filling

1/2 teaspoon Realsalt

1 teaspoon ground ginger

1 teaspoon freshly grated ginger

1 teaspoon grated nutmeg

1/4 teaspoon ground allspice

3/4 teaspoon cinnamon

1 14-oz. can sweetened condensed milk

1 cup unsweetened coconut milk

2 large eggs plus 2 egg yolks

whipped cream and toasted coconut for garnish (optional)
Combine the pumpkin, salt, ginger, cinnamon, allspice, grated ginger, and grated nutmeg in medium saucepan, stir well and warm over low heat to blend flavors for a few minutes, stirring occasionally. Add condensed milk and coconut milk and whisk to blend well: cook until the mixture is heated through just a minute or two.

Put the eggs and yolks in a small bowl and whisk to blend. Whisk the pumpkin mixture into the eggs, a spoonful at a time to warm up the eggs, then add this mixture back into the pumpkin mix and whisk well.

Pour the warm filling into the pie shell, removing about 1/4 cup if using a 10-inch pie shell. Bake until a thin knife inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack and then refrigerate. Serve at room temperature or chilled with a dollop of whipped cream. Serves 8-10.

2 of 25. Matzo Brei Shepherd's Pie

In March 2012, Associated Press writer Jim Romanoff invited readers to "take a can-do attitude to Passover foods" with a Shepherd's pie made from leftover brisket, veal or chicken.

Here's a look at Romanoff's recipe:

Matzo Brei Shepherd's Pie

Start to finish: 1 hour 5 minutes (35 minutes active)

Servings: 6

For the filling:

1 tablespoon extra-virgin olive oil

1 cup diced yellow onion (about 1 medium)

10 ounces cremini mushrooms, quartered

1 1/2 cups diced carrots (3 medium)

1/2 teaspoon dried thyme

1/4 cup matzo meal

1/2 cup dry red wine

3 cups diced cooked brisket

1 1/2 cups beef broth

Salt and ground black pepper

For the topping:

4 matzos

2 large eggs, lightly beaten

1 teaspoon kosher salt

Ground black pepper, to taste

Heat the oven to 375 F. Coat an 8-by-8-inch glass baking dish with cooking spray.

To make the filling, in a large skillet over medium-high, heat the oil. Add the onion and saute until softened and translucent, 3 to 5 minutes. Add the mushrooms and cook until they begin to brown, about another 5 minutes. Add the carrots and thyme, then cook, stirring often, for another 7 minutes.

Stir in the matzo meal and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, for 2 minutes.

Stir in the diced brisket and beef broth and cook, stirring occasionally, until the mixture is simmering and has thickened slightly, 3 to 5 minutes. Season with salt and pepper. Remove from heat and transfer the mixture to the prepared baking dish.

To make the topping, crumble the matzos into a large colander placed over a bowl to catch crumbs, then hold the colander under running cold water until the matzos are moist and softened, but not completely disintegrated, 15 to 20 seconds. Transfer to the bowl with crumbs. Add the eggs and salt and mix gently with a fork.

Spread the matzo mixture in an even layer over the top of the brisket mixture, then sprinkle with pepper. Bake until the matzo brei topping is golden and the brisket filling is bubbling.

— By Jim Romanoff

3 of 25. Caramel Apple Pie

In Valerie Phillips' November 2010 article "Unlocking the pie mystique," Phillips provided a few recipes from the then-new book, "Lion House Pies".

Here's a look at one of those recipes:

Caramel Apple Pie

Pastry for 9-inch double crust pie

Filling:

¾ cup granulated sugar, plus additional for dusting top crust

½ cup all-purpose flour

1 teaspoon ground cinnamon, plus additional for dusting top crust

½ teaspoon kosher salt

½ teaspoon nutmeg

8 apples, peeled, cored and sliced

1 tablespoon vanilla

2 tablespoons unsalted butter

2 tablespoons cream

Caramel Sauce:

¼ cup butter

1 ½ cups brown sugar

½ cup heavy cream

2 tablespoons corn syrup

1 teaspoon vanilla

For filling: In a large bowl, mix sugar, flour, cinnamon, kosher salt and nutmeg.

Toss in apples and stir in vanilla. Set aside. Stir the apple mixture every 15-30 minutes while making the crust.

Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie pan. Ease pastry into pan and cut away so only ½ inch is overlapping the edge of the pie pan. Pour apple filling into prepared crust. Dot the butter over the apples. Brush cream around edges of pie crust.

Roll out pastry for top crust, fold in half and cut three ½-inch slits through both layers of crust. Unfold crust and place over the apples. Trim away extra crust, leaving 1 inch overlapping. Crimp edges of pie. Brush cream over top and sprinkle sugar and cinnamon over top.

Cover the edges of the pie with foil. Bake at 375 degrees for 1 hour and 20 minutes, removing the foil from edges after 30 minutes and covering the whole pie with foil for the last 20 minutes. Pie should be light brown. Cool on a rack for 1 hour. Makes 1 pie. While pie is baking, make Caramel Sauce.

For caramel sauce: In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream and corn syrup. Bring to a boil, stirring frequently.

Reduce heat to medium until sauce thickens slightly, about 5-7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over warm pie.

"Lion House Pies"

4 of 25. Girl Scout Thin Mint Mini Pies

If your two loves are Girl Scout Cookies and pie, Emily Eyring's list of 30 Girl Scout Cookie recipes provided a tasty solution: combine the two and create something delicious.

Here's a look at one of the Girl Scout Cookie + pie recipes Eyring recommended:

Girl Scout Thin Mint Mini Pies

Heidi of Foodie Crush appreciates Thin Mints straight out of the sleeve, but she also found a way to dress them up by transforming them into a garnish for mini pies.

See the recipe.

5 of 25. Lion House Pie Dough

In Valerie Phillips' November 2010 article "Unlocking the pie mystique," Phillips provided a few recipes from the then-new book, "Lion House Pies".

Here's a look at one of those recipes:

Lion House Pie Dough

1/4 cup butter

1/3 cup lard

1/4 cup margarine

1/3 cup shortening

1 tablespoon granulated sugar

½ teaspoon baking powder

1 teaspoon salt

1 tablespoon nonfat dry milk

1½ cups pastry flour

1½ cups bread flour

½ cup plus 1 tablespoon cold water

Preheat oven to 375 degrees.

In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.

Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges.

For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.

Note: You may substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.

"Lion House Pies"