My first all-homemade pie, part 2.

So, I just finished making my pie.  A custard pie.  Here are the ingredients:

  • 1 parbaked 9-inch pastry shell (I used the one I made in my previous post)
  • 2/3 cup sweetened condensed milk
  • 2 cups hot water
  • 3 eggs, slightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Nutmeg

First, preheat the oven to 400F.  In a small bowl, combine the sweetened condensed milk with the hot water.  Gradually whisk in the eggs, making sure they don’t cook and clump up.  Add the vanilla and salt and stir until combined.  Pour the mixture into your pie crust and sprinkle the top with nutmeg.

Bake for 10 minutes at 400F then, while the pie is still in the oven, reduce the heat to 300F and bake for 30 minutes more or until the custard is set and the pastry is done.  You can tell when the custard is done when a knife blade comes out clean after its inserted into the centre of the pie.

Cool and enjoy!

Do you like pie?  What sort of pie do you like?  I’d love to hear your thoughts and recipes!

Happy baking!

 

 

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My first all-homemade pie, part 1.

The reason I’m calling this pie “all-homemade” is because I made the crust.  I’ve made other pies but I’ve used store-bought crusts and I wanted to see if I could make one from scratch.  So, here are the ingredients (this is a gluten-free pie crust):

  • 1/3 cup potato starch, plus extra for dusting
  • 1/3 cup tapioca flour
  • 1/3 cup millet flour
  • 1/3 cup almond meal
  • 1 tablespoon powdered sugar (optional)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 1 egg, lightly beaten

First, preheat your oven to 375F.  Combine potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor. and pulse a few times to combine.  Add the butter and pulse again until the dough looks coarse.  Add the egg and pulse until completely combined and the dough rolls into a ball.

Turn the dough onto a large piece of waxed paper, lightly dusted with potato starch.  Sprinkle potato starch over the dough and knead gently until the dough holds together.  You may need to add more potato starch so the dough isn’t sticky.  Press the dough into a 10-inch circle using your fingertips.

Invert a 9-inch pie pan on top of the dough and quickly flip over the dough with the pan.  The dough should be resting into the pan.  Gently peel off the wax paper and press dough into the pie pan, patching any holes.  Crimp and trim the edges and prick the bottom and sides with a fork.  Line the crust with parchment paper and fill with pie weights or dried beans (I used dried beans).

Bake until crust is just set and slightly dry around the edges, about 15 minutes.  Remove parchment paper and pie weights.  And, voilá!  Fill with desired pie filling and bake as needed.

If your pie recipe calls for  a pre-baked crust, return it to the oven and bake until cooked through, 15 minutes more.

Part 2….coming soon!

 

 

I love easy meals.

I love to cook.  Since my boyfriend and I are pescetarians, I only cook vegan/vegetarian/pescetarian meals.  If you don’t know what a pescetarian is, it means the only meat we eat is fish.

Here’s one of my favourites:  an easy, flavourful lentil, potato and carrot hash.  Here’s the rundown:

1 cup dried green lentils
2 cups vegetable broth
1/2 onion, chopped
1 large russet potato, cut into chunks (I used shredded sweet potato instead)
2 tablespoons coconut oil
1 large carrot, cut into 1/2-inch chunks
1 15oz can diced tomatos, drained
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teasoon dried thyme
1 teaspoon sea salt
1/4 teaspoon ground black pepper

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First, cook the lentils.  Put vegetable broth and the lentils in a large saucepan.  Bring to a boil, then, reduce heat and cook for 20 minutes or until tender.  Drain any liquid off of the lentils and set the lentils aside.

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In a large skillet, heat 1 tablespoon of the coconut oil to medium heat and sauté the oinion until translucent, usually about 10 minutes.  Remove the oinion and set it aside.  In the same skillet, add the rest of the coconut oil and sauté the carrot for about 5 minutes.  Add the potato to the carrot and cook on medium heat until all sides are brown.

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Add the tomato paste to the veggie mixture, along with the diced tomatos, sauteéd onion, the 3 herbs and cook on medium heat for 10 minutes.

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Finally, add the cooked lentils, salt and pepper and heat through for 5 to 10 minutes.  Delicious, flavourful and full of protein.

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Happy cooking!