Tomato Galette (Or Pie)

So, way back when I had my cook-off at the Ronald McDonald House, my competitors made a tomato pie.  I didn't think much of it as "competition" until I tasted it.  It was tangy, sweet, salty and a wonderful balance of all those things.  It tasted of the peak of summer and was satisfying and almost refreshing.  I asked her how she made it, and listened carefully to what she did so I could make it and eat it when I was not so full.

I had to make a galette for my baking group, but decided to double the dough recipe so I could make this.  It was very good and we really enjoyed it.  It is also super easy, especially if you use a store bought crust like my competitors did (which being the purist that I am, I felt like it was cheating ;-).  But at home, cheating is good.  Especially with the busy lives we all lead.  Anyway, enjoy!

TOMATO GALETTE (or PIE)

INGREDIENTS:

• 1 pie crust recipe
• 3 cups sliced tomatoes (I used 3 large, 5 medium, and a handful of halved grape)
• 2 TBSP Dijon mustard
• 1/2 cup light mayo
• 1 cup mozzarella
• 1/3 cup cheddar
• 1/3 cup Parmesan
• 8-10 leaves of fresh basil, chopped
• salt and pepper

DIRECTIONS:

Galette-
Preheat oven to 350.  Slice tomatoes, place on paper towels and sprinkle with about a tsp. salt.  For a galette, roll dough and slice around edges with a sharp knife or pizza cutter to make round.  Place on parchment lined baking sheet.   Spread mustard oven the crust (for galette- leave 1" on edge clean for folding over)  Place tomatoes in/on shell, layer a bit.  Season with pepper and sprinkle with basil.  Mix mayo with cheeses and crumble/spread/sprinkle over tomatoes.  Fold edges up on galette and pleat as needed.  Bake for 30-40 minutes, until crust is golden and top is golden brown and yummy looking.For the galette dough recipe, you can go here.

For pie crust, roll and place in pie tin, and parbake for 10-15 minutes.   Layer just like with galette.  Bake.

TWD:BWJ Blueberry Nectarine Pie

After the last Baking with Julia disaster of a day, I was excited to try another.   We are gearing up to go up to NY to visit family, so amidst packing and cleaning, I am baking! I love the combination of peaches or nectarines with blueberries, so I was sure this filling was going to be delicious.  

This was a very easy pie to throw together.  The crust was incredibly flaky, though too salty for my taste.  I also found it very soft when rolling out.  I put it between wax paper dusted with flour, and it worked perfectly.

 It says to let the pie sit for 30 minutes to set up.  Mine was still like soup.  But a delicious pie overall.  I love the combination.  I would rather have my peach cobbler (which I have made with blueberries in it) any day over this.  Because even though I like pie okay, it is not my fave dessert am not a huge fan.

If you want the recipe you can check out our host's blogs!  Thanks to  Liz and Hilary for hosting.

Double Chocolate Pudding Pie

This is my favorite chocolate pudding pie.  My kids love it and it is almost always the first pie to be gone.  My kids adore this pie too.  
I like that it is a little "lighter" than the average pudding pie, because it cuts the yolks out.   But word of caution:  Must have milk standing by.

DOUBLE CHOCOLATE PUDDING PIE

 adapted from: foodnetwork.com


INGREDIENTS:

For Crust:

• 14 graham cracker squares (7 full sheets)
• 2 tablespoons butter, melted
• 1 tablespoon water

For Pie:

• 1 tablespoon (1 Packet) unflavored gelatin
• 1/3 cup boiling water
• 1 cup sugar
• 1/3 cup cocoa
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 3 cups milk (I used skim)
• 2 ounces bittersweet chocolate, chopped (I used chips)
• 1 TBSP vanilla extract

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.  In a food processor, process the graham crackers until finely ground. Measure 1 cup sugar and remove 1 TBSP and add that TBSP to the graham crackers.  Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.  In a saucepan, mix the remaining sugar (the 1 cup minus the TBSP), cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

Remove from the heat, add the chocolate and stir until melted, getting down into the corners of the pan. Stir in the vanilla and 1/2 of the reserved gelatin (I throw out the rest). Also, can add a TBSP of butter here for added richness; stir in until melted and incorporated. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.  Garnish with whipped cream.

Note:  Using all of the gelatin like the original recipe calls for gives it a more jello like consistency, verses pudding like.  It have been making this for several years and found that half the gelatin helps it set up, while keeping the texture more pudding like.

Nestle Toll House Cookie Pie

My mom made this pie every Thanksgiving as long as I can remember.  It was the only one my brother would eat for along time.  It may still be the only one he will eat.  It is like a big cookie baked with a pie crust surrounding it.  My kids love this pie, as about every kid would.  It is easy to throw together and is certain to be a crowd pleaser. 


NESTLE TOLL HOUSE COOKIE PIE

adapted from: verybestbaking.com

INGREDIENTS:

• unbaked 9-inch (4-cup volume) deep-dish pie shell *
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, melted and cooled
• 1 tsp. vanilla
• 1 cup (6 oz.) Nestle semi sweet Chocolate chips
• 1 cup chopped nuts
• Sweetened whipped cream or ice cream (optional)

DIRECTIONS:

Preheat oven to 325° F. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter and vanilla. Fold in chocolate chips and nuts. Pour into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.  Serve warm with whipped cream, if desired.

Pumpkin Pie with Cinnamon Roll Crust

We LOVED the flavor of the cinnamon swirled through the pie crust.  Even though I don't really eat crust, I ate some of this crust.  I just used a pillsbury crust to make it easy, but you can use your favorite crust.  It looks so pretty on the plate and the crust is so easy to make.
I had a little mishap with my pumpkin pie...  a few bags of chocolate chips fell into it after it was baked.  opps!  Glad it was just us for Thanksgiving.  I just smoothed it best I could, and topped it with whipped cream.  Was thankful for the whipped cream to cover my flaws.  But pumpkin pie does not get much better tasting than this one.  Enjoy!

CINNAMON ROLL CRUST

adapted from:  taste-for-adventure

INGREDIENTS:

• pie crust
•  1 1/2 tsp. sugar 
•  2 tsp cinnamon 

DIRECTIONS:

Roll out crust, or unroll Pillsbury variety.  Sprinkle the crust with the cinnamon and sugar.  Roll back up, very tightly.  Cut into 1/4" thick circles.  Press into pie plate.  Fill with filling and bake as usual.

PUMPKIN PIE

adapted from:  allrecipes.com

INGREDIENTS:

• 1 sugar pumpkin or 15 oz. can of pumpkin puree
•  2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp. ginger
• 1 tsp vanilla
• pinch fresh nutmeg
• 1 (12 fluid ounce) can evaporated milk

DIRECTIONS:


Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel.  Either mash, or puree in small batches in a blender. 
 OR use a 15 ounce can like I did. 
Increase oven temperature to 450 degrees F (230 degrees C.)  In a large bowl, slightly beat eggs.  Add brown sugar, flour, salt, 2 cups of the pumpkin puree, spice, vanilla, and evaporated milk. Stir well after each addition.  Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.  Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Dutch Apple Pie

I am not a huge pie fan.  I find the crust mostly a waste of calories.  However, I love the fillings.  Often times, I will eat the filling and chuck the crust, unless I am in the mood for the whole slice.  But I am well aware that not everyone shares my tastes.  For instance, not much in life makes my husband happier than a good slice of pie with ice cream and whipped cream and of course, a tall glass of cold milk.  I do love me some apple crisp though!  So, this pie makes us both happy.  He gets the crust, I get the filling and the yummy crumbly top.  I like my apple filling very soft, melt in your mouth like, and this was perfect!

This pie does its baking in a paper bag.  Yes, you heard correctly.  Not sure why, maybe the steam, or protects it from browning while still allowing the topping to get crunchy.  I have made this pie over a dozen times without the bag, and the topping often gets a bit to brown.  This time it was perfect.  Go ahead and try it and see what you think.

DUTCH APPLE PIE

INGREDIENTS:

• 1 pie shell- uncooked
• 8-10 granny smith apples (or your fave baking apple)
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 2 TBSP flour
• 1 tsp cinnamon (I like cinnamon, so I used 1/2 TBSP)
• 1 TBSP lemon juice
• 1/2 tsp nutmeg
• 1 tsp vanilla

FOR THE TOPPING:

• 1 stick butter
• 1/2 cup flour
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• handful of oatmeal (OPT.-  if not using, add 1/4 more flour)

DIRECTIONS:

Peel and slice apples thin.  Microwave for 4 minutes to soften.  If you like a firmer apple, skip the microwave.  Add sugars, flour, lemon juice, vanilla and spices.  

Preheat oven to 425.

In a separate bowl, use a pastry blender or fork to mix cold butter with sugars and flour.  

Give apples another stir to distribute the juices and dump into pie shell.  Sprinkle crumb topping over the top evenly.  Place paper bag on a baking sheet (Catches run off for easy clean up) and place pie  inside.  Fold opening over and staple or use a metal paper clip to seal shut.   Bake at 425 for 1 hour.  (I took mine out the last 10-15 minutes to let it brown some.)

VARIATION:  You can add some chopped pecans to the topping for a switch up!

 NOTE:  If you have a gas oven, I might recommend using brown parchment paper or cooking without paper and cover if it is browning too much.  Can use white parchment, but reduce heat to 400 and cook for 70 minutes. 

Old Fashioned Apple Pie

I love apple pie.  I see it at the grocery store, or club stores and it just looks so good.  So, every now and then I will buy one because I  am too lazy to make a homemade.  And everytime I ask myself, do I really like apple pie?  The reason being, the apples are always crunchy, totally lacking in flavor, the crust is chewy, and it is just gross.  So, several days later, the pie goes into a landfill.  Such a waste of perfectly good apples.

This pie is just the best apple pie ever.  The flavors are superb and it will have everyone coming back for seconds.  I like my apples to almost melt in my mouth.  If you like firm apples, well then, just cook it less, or skip the microwave part.  But, it remains, that the flavors are great.  Go ahead and try it!

You will wonder how the crust for this pie could be flaky and tender, because it rolls out like a dream.  I don't know is the answer, but it comes out flaky and tender every time.

CRUST FOR APPLE PIE
from America's Test Kitchen

INGREDIENTS:

• 12 oz (2 1/2 cups) flour
• 1 TBSP sugar
• 1 tsp salt
• 16 TBSP very cold butter, cubed
• 3 TBSP sour cream
• 1/4-1/3 cup ice water

DIRECTIONS:

Working in a food processor, pulse together flour, sugar and salt.  Add the cubed butter (right from fridge or freezer) and pulse for 1 second (full second here folks... one-one-thousand)  10 times.  Mix sour cream and 1/4 water to start.  Dump in half.  Pulse a few times.  Add the rest.  Pulse until it just comes together.  (took me 12 times).  Add water by 1/2 TBSP if it seems dry.

Divide in 2 pieces and wrap each piece in plastic wrap.  Put in fridge for at least a 1/2 hour.  (I prepare my apples here) Use flour and wax paper when rolling out to prevent sticking.


APPLE PIE FILLING
from my Aunt Mary

INGREDIENTS:

•  10-12 apples, cored, peeled and sliced thin
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 3 1/2 TBSP flour
• 1 tsp cinnamon
• 1/2 tsp fresh grated nutmeg
• pinch salt
• touch of vanilla (opt.)
• squeeze of lemon juice (opt)
• 2-3 TBSP butter
• 2 TBSP milk

DIRECTIONS:

Preheat oven to 400.  Slice apples as thin as you can without losing a finger.  I use half Granny Smith and half Gala.  (It will seem like a lot of apples, but after you steal a few slices here and there and cooking in the microwave, they cook down.) If you like softer apples in your pie, put them in a microwave safe dish and microwave for 4 minutes.  This will help them release some juices and help ensure a tender apple.

In a small bowl, mix sugars, flour, and spices.  Squeeze lemon juice and vanilla over apples.  Mix apples with sugar mixture.  Roll out crust.  Place in pie plate and fill with apple mixture.  Put pats of the butter over apples.  Roll top and cover apples.  Cut some slits to vent.  Brush top with milk.  Sprinkle top with granulated sugar.  Bake at 400 for 20 minutes.  Reduce heat to 350 and cook until crust is golden brown and knife goes through apples with ease.  If necessary, cover crust to stop browning but to let the apples continue cooking. Bake at least 1 hour, but usually more.

Key Lime Pie

Breaking out more of the citrus flavors!  Something about the citrus makes it feel like summer!  As if walking out into the 95 degree wall of humidity wouldn't let me know.  ;-)  This is a wonderful key lime pie, but still nothing is beating my triple citrus bars.  There is a version of key lime bars I might try sometime this summer that is also from America's Test Kitchen.

Sorry the pictures are not great.  I was losing my light.

Anyway, this is great and very tangy, so get ready to pucker up!

KEY LIME PIE
adapted from Emeril Lagasse

INGREDIENTS:

• 1 1/4 cups graham cracker crumbs
• 4 TBSP granulated sugar
• 4 TBSP melted butter
• 2 cans sweetened condensed milk (14 oz)
• 2 whole eggs
• 1 cup sour cream
• 3.5 TBSP powdered sugar
• 1 TBSP lime zest

 DIRECTIONS:

Preheat oven to 375.  Mix graham cracker crumbs, sugar and melted butter with your fingers (I love to play with my food!).  Pour into 9 inch deep pie plate and press into place with the bottom of a measuring cup. 

Bake for 10-12 minutes until golden brown. 
Lower oven temp to 325.  Zest and juice key limes.  Combine condensed milk, lime juice and eggs.  Whisk in 1/2 TBSP lime zest.  Pour into pie crust, and bake for 15 minutes.  Remove, let cool 10-15 minutes and then chill for at least 2 hours to set.  Once chilled, combine sour cream and powdered sugar and spread over chilled pie.  Sprinkle with remaining lime zest.  Serve chilled.

Strawberry Pie

This is a wonderful summer pie and is my husbands most requested pie.  He has me make it every year for his birthday instead of cake.  It is a light and wonderful dessert!

STRAWBERRY PIE

INGREDIENTS:

• 1 1/2 lbs. strawberries cleaned and quartered or whole
• 2 TBSP strawberry jello
• 3 TBSP cornstarch
• 1 cup water
• 1 cup sugar
• 1 baked pie shell

DIRECTIONS:

Bake pie shell and let cool.  Arrange berries in pie shell. Mix jello, cornstarch, tepid water and sugar in a saucepan.  Mix until cornstarch is dissolved.  Bring to a boil and boil for 3 minutes until thickened, stirring constantly to prevent burning.  Remove from heat and let sit for 2-3 minutes.  Pour glaze over pie shell and chill for several hours, until firm, before serving.  Serve with whipped cream.