Chilling time:
30 mins

Special equipment:
9 x 11⁄2in (23 x 4cm) deep tart pan
baking beans

Ingredients:
1 1⁄3 cups all-purpose flour, plus extra for dusting
8 tbsp butter, cubed
1 large egg yolk

For the filling:
7oz (200g) thick-cut bacon, cut into 1⁄2 in thick slices
1 onion, finely chopped
3oz (75g) Gruyère cheese, grated
4 large eggs, lightly beaten
2⁄3 cup heavy cream
2⁄3 cup milk
freshly ground black pepper

Method:
1 To make the pastry, place the flour and butter in a large bowl and rub with your fingertips until the mixture resembles fine crumbs.

2 Add the egg yolk and 3–4 tablespoons chilled water, and mix to make a smooth dough. Turn out on a floured surface and knead briefly. Wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375°F (190°C).

3 On a lightly floured surface, roll out the pastry and line the dish, pressing the dough to the sides.

4 Prick the base of the pastry with a fork and line with parchment paper and baking beans. Bake blind for 12 minutes, then remove the paper and beans and bake for another 10 minutes, or until lightly golden.

5 Meanwhile, heat a large frying pan and dry–fry the bacon for 3–4 minutes.

6 Add the onion, cook for another 2–3 minutes, then spread the onions and bacon over the pastry crust. Add the cheese. Whisk together the eggs, cream, milk, and black pepper, and pour into the pastry crust.

7 Place the dish on a baking sheet and bake for 25–30 minutes, until golden and just set. Allow to set, then slice and serve the quiche while still piping hot.

PREPARE AHEAD:
Cook up to 48 hours in advance, let cool, then refrigerate. Reheat at 325°F (160°C) for 15–20 minutes.

French Quiche Lorraine

Makes 4 cups whipped cream

Ingredients:
2 cups heavy cream
¼ cup confectioners’ sugar
1 teaspoon pure vanilla extract

Method:
In a medium bowl, using an electric mixer on high speed, combine the heavy cream, confectioners’ sugar, and vanilla.

Mix for about 1 minute, or until a creamy consistency is achieved. You’ll know it’s ready when you can form stiff peaks using a spatula.

For best results, whipped cream should be used on the same day it is made.

Whipped Cream

Makes 4 cups jam

Ingredients:
4 cups raspberries, pureed
4 cups sugar

Method:
In a heavy-bottom medium saucepan, combine the raspberries and sugar over medium-high heat and bring the mixture to a boil. Stir frequently as the mixture boils, for about 10 minutes, or until the mixture begins to thicken.

You will know the raspberry jam is done when it thickens to the point where you can insert a spoon into the mixture and the jam sticks to the spoon when removed (with none of the actual spoon visible).

Transfer the jam to a bowl, cover it tightly with plastic wrap, and let it thoroughly cool before using, for at least 5 hours. Raspberry Jam can be kept refrigerated in an airtight container for up to 2 weeks.

Raspberry Jam

Makes 4 cups sauce

Ingredients:
1 cup sugar
3 cups heavy cream
¼ cup light corn syrup
4 ounces unsweetened chocolate
4 tablespoons (½ stick) salted butter
1 tablespoon pure vanilla extract

Method:
In a medium saucepan, combine the sugar, heavy cream, corn syrup, chocolate, and butter over medium-high heat and bring the mixture to a boil.

Keep the pan over heat, whisking constantly for about 5 minutes, or until the sauce begins to bubble and looks as though it is separating. Remove the sauce from the heat and add the vanilla.

Transfer fudge sauce to a dish or container and allow to cool a bit before placing it in the refrigerator. Chill the sauce until it thickens, for at least 5 hours.

Hot Fudge Sauce can be kept refrigerated in an airtight container for approximately 2 weeks.

Hot Fudge Sauce

Makes 2 cups sauce

Ingredients:
½ pound (2 sticks) unsalted butter, cut into tablespoons
1 cup firmly packed dark brown sugar
½ cup heavy cream
2 tablespoons bourbon

Method:
In a heavy-bottom medium saucepan, melt the butter and brown sugar over medium heat, whisking continuously for 6 to 8 minutes, or until the butter melts and the sugar is completely dissolved and turns light brown. Slowly whisk in the cream, and then the bourbon.

Use the Bourbon Sauce immediately or let it cool to room temperature. Pour it into an airtight storage container and refrigerate. Refrigerated sauce will keep for about 1 week.

Bourbon Sauce

There are many different varieties of Sweet Ricotta Pie (pizza dolce) out there, but we stick to a very basic pie that will please all palates. If you’re feeling adventurous, try adding candied orange peels, grated lemon zest, miniature chocolate chips, or nuts to the filling.

Makes one 10-inch deep-dish pie, 6 to 8 slices

Crust:
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 cup sugar
1 orange
1 lemon
1 teaspoon pure vanilla extract
2 eggs
8 tablespoons (1 stick) salted butter, melted and cooled

Filling:
3 pounds ricotta
1¾ cups sugar
10 large eggs
3½ tablespoons pure vanilla extract

Method:
To prepare the crust, in a medium bowl, toss together the flour, baking powder, and sugar with your hands. Using a grater, grate the orange and lemon zests into the flour mixture. Reserve the fruit of the orange and lemon for the filling.

Add the vanilla, eggs, and butter, kneading them into the mixture with your fingertips. This dough should have a smooth, even consistency, so if the mixture is still crumbly, add cold water, 1 teaspoon at a time until you can easily form the dough into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 10 minutes.

Preheat the oven to 350°F.
To prepare the filling, in a large bowl, using an electric mixer on medium-high speed, beat the ricotta until it has a smooth, even texture. Mix in the sugar on medium speed. Mixing on low speed, add the eggs, 1 at a time.

After all of the eggs have been added, stop the mixer and scrape the sides of the bowl. Mix again on medium speed for about 20 seconds. Add the vanilla. Either squeezing firmly with your fingers or using a citrus squeezer, add the juices from the orange and lemon (if you are squeezing the juice out with your hands, be sure the pits don’t get into the filling mixture).

Mix the ingredients on medium speed until they are thoroughly combined.

While assembling the pie, be aware that this dough is extremely delicate, so be sure to sprinkle your work surface and rolling pin generously with flour. To prepare the pie shell, divide the chilled ball of dough in half. Roll out one half to a circle about 12 inches in diameter, approximately ¼ inch thick.

Fold the circle in half, place it in a 10-inch deep-dish pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Because this dough is so delicate, coat your fingertips with flour before crimping the crust. Using your thumb and index fingers, crimp the edges of the pie shell.

To assemble the pie, spread the filling across the bottom of the pie shell, distributing it evenly. Roll out the second half of the dough, again to about ¼-inch thickness. Using a sharp knife or a pastry wheel, cut the round into ¾-inch strips.

Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.

To bake, place the pie plate on a baking sheet and bake for 30 minutes. Rotate the pie 180 degrees for even browning. Bake for approximately 20 more minutes, or until the pie is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving. Sweet Ricotta Pie should be served cold or at room temperature. It can be stored in the refrigerator for up to 3 days.

Sweet Ricotta Pie Recipe

Makes one 10-inch deep-dish pie, serves 8 to 10 slices

Crust:
3 cups unbleached all-purpose flour
1¼ teaspoons baking powder
1 tablespoon sugar
1½ teaspoons salt
2 tablespoons Crisco, cold
½ cup warm water
3 large eggs, lightly beaten, plus 2 large eggs (for the egg wash)

Filling:
3 large eggs, lightly beaten
1 teaspoon freshly ground black pepper
3½ cups ricotta
½ cup grated Parmesan
3 ounces sopressata, cut into ⅛-inch cubes
3 ounces prosciutto, cut into ⅛-inch cubes
2 ounces capicola, cut into ⅛-inch cubes
3 links sweet Italian sausage, broiled, skinned, and chopped
8 ounces mozzarella, cut into ¼-inch slices
8 ounces basket cheese, cut into ¼-inch slices
1 tablespoon chopped fresh parsley
4 large hard-boiled eggs, cut into quarters

Method:
To prepare the dough, in a medium bowl, lightly toss together the flour, baking powder, sugar, and salt. Add the Crisco, combining all the ingredients with your fingertips until the dough separates into crumbly, pea-size pieces.

Add the water and the 3 beaten eggs to the dough, again combining the ingredients with your fingertips. As you’re mixing, be aware that this dough has a different texture from most—it’s a little bit sticky and has a very elastic quality to it (if the dough is sticky enough that you can’t easily get it off your fingers, add a very light dusting of flour). When you are able to form a ball with the dough, wrap it in plastic wrap and refrigerate it for at least 20 minutes.

Preheat the oven to 350°F.

To prepare the filling, in a large bowl, using an electric mixer on medium speed, combine the 3 beaten eggs, pepper, ricotta, and Parmesan. Once these ingredients are fully combined, slowly add the sopressata, prosciutto, capicola, sweet sausage, mozzarella, basket cheese, and parsley. Continue to mix until the ingredients are spread evenly throughout the mixture.

To prepare the pie shell, sprinkle flour over your rolling pin and work surface, and divide the chilled ball of dough in half. Roll out two circles (using one half of the dough for each circle) that are approximately 12 inches in diameter and ¼ inch thick.

Remember, this crust has a lot of elasticity to it, so really press down on the rolling pin, applying a little extra pressure. Fold one dough circle in half, place it in a 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.

To assemble the pie, spread the filling across the pie shell, distributing it evenly. Top it with the quartered hard-boiled eggs. Take the remaining dough circle and fold in half. Place it over the filling, with the straight line of the half circle running down the middle of the pie.

Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling.

Break the 2 remaining eggs into a small bowl, and beat them to create an egg wash. Brush the top crust of the pie with the egg wash, taking care to cover it thoroughly. Use a sharp knife to cut at least five 2-inch slits in the top crust for ventilation (ventilation is essential for pizza rustica).

To bake, place the pie plate on a baking sheet and bake for 45 minutes, or until the crust has browned and the filling has achieved a firm consistency. Transfer the pie plate to a wire cooling rack and allow the pie to cool for at least 20 minutes before serving.

Pizza Rustica can be served warm, at room temperature, or cold. It can be stored in the refrigerator for up to 3 days.

Pizza Rustica Recipe

Makes one deep-dish 10-inch pie, 8 to 10 slices

Ingredients:
½ cup grano wheat
Crust
3 cups unbleached all-purpose flour
1½ tablespoons sugar
3 extra-large eggs
12 tablespoons (1½ sticks) salted butter, melted and cooled

Filling:
2 cups sugar
2 tablespoons pure vanilla extract
3 teaspoons ground cinnamon
10 large eggs
3 pounds ricotta
1/3 cup raisins (optional)

Method:
Place the grano in a medium saucepan and cover with water until it is thoroughly immersed. Let it soak at room temperature for 24 hours. To prepare the pie shell, combine the flour and sugar in a medium bowl and toss them together.

Add the 3 eggs, mixing them in well, but with a light touch to avoid overworking the dough. Once the dough begins to crumble into pea-size pieces, add the butter, using your fingertips to incorporate. If the dough feels dry and is difficult to work, add a little cold water, 1 teaspoon at a time, until you are able to easily form the dough into a ball.

Wrap the ball of dough in plastic wrap and refrigerate for at least 10 minutes. When the dough is chilled, remove it from the refrigerator. Sprinkle your work surface with flour and divide the dough in half, reserving one half of the dough for the lattice topping.

Roll out one half with a rolling pin until it forms a 12-inch circle, approximately ¼ inch thick. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell.

To prepare the filling, strain the water from the saucepan. Add new water, once again thoroughly covering the wheat. Place the saucepan on the heat and boil the wheat for 30 to 40 minutes, or until the wheat is tender and cooked through. Drain the water from the pan.

Add 1 cup of the sugar, the vanilla, and cinnamon, stirring them into the soaked wheat. Set aside, letting the wheat mixture cool to room temperature while you prepare the rest of the filling.

Preheat the oven to 350°F.

In a large bowl, using an electric mixer on medium speed, beat the 10 eggs until they are lightly beaten. Add the ricotta and the remaining 1 cup sugar and mix, stopping often to scrape the sides of the bowl. If you want to add raisins to this recipe, add them into the mixture now. Add the cooled wheat mixture and mix on medium again until all the ingredients are well combined.

To assemble the pie, pour the filling into the pie shell, distributing it evenly. Roll out the second half of the dough, again to about ¼-inch thickness. Using a sharp knife or a pastry wheel, cut the round into ¾-inch strips.

Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.

To bake, place the pie plate on a baking sheet and bake for 20 minutes. Rotate the pie 180 degrees for even browning. Bake for 25 more minutes, or until the pie is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving. Italian Wheat Pie should be served cold or at room temperature. It can be stored in the refrigerator for up to 3 days.

Notes and Tips:
Just give yourself a twenty-four-hour head start to let the grano wheat soak, and it’s a breeze from there. This dense yet moist pie can be jazzed up with plump raisins, which add even more texture to this already unique pie. I recommend using a ten-inch deep-dish pie plate for this recipe to fully accommodate the filling.

Italian Wheat Pie

Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
3 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup sliced onions
¾ cup thinly sliced zucchini (approximately 1 medium zucchini)
¼ cup thinly sliced red bell pepper (optional)
½ cup seeded and ½-inch cubed tomatoes
1 cup shredded Gruyère, provolone, or Swiss cheese (all work well, so choose your favorite!)
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Method:
Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
To prepare the filling, melt the butter in a medium skillet over high heat.

Add the onions, zucchini, and bell pepper, if using, and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions, zucchini, and bell pepper across the bottom of the pie shell.

Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese of your choice over the tomatoes.

In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables, tomatoes, and cheese layers.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Zucchini and Tomato Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Notes and Tips:
Feel free to add in some of those other extra vegetables you may have on hand as well. Just follow the instructions for the egg mixture filling, then get crazy making vegetable selections of your own.

Zucchini and Tomato Quiche Recipe

level: easy   Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
½ cup ½-inch asparagus pieces
¾ cup fresh spinach leaves
2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup chopped onions
1 cup shredded Swiss cheese
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Method:
Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.

To prepare the filling, place the asparagus pieces in a medium steamer, and allow them to steam until the asparagus is tender but still slightly firm, about 5 minutes. Place the asparagus in a colander, removing all excess water. Then set the asparagus to the side.

Wash and clean the spinach well. Place it in a medium steamer with very little water, just enough to cover the bottom of the pot. Place the pot over low heat and steam the spinach gently or until the spinach is bright green and limp, approximately 5 minutes.

Drain the cooked spinach in a colander to remove all excess water. Once drained, set the spinach to the side.

Melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the onions across the bottom of the pie shell.

Evenly distribute a layer of asparagus over the onions. Add a layer of spinach over the asparagus, and top the spinach with a layer of Swiss cheese. In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, asparagus, spinach, and Swiss cheese.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Spinach and Asparagus Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Spinach and Asparagus Quiche

Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
1 cup chopped onions
¾ pound Italian sausage (about 4 links)
¾ cup thin provolone cheese slices
⅛ cup chopped fresh parsley
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Method:
Preheat the oven to 400°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes.
Spread the sautéed onions across the bottom of the pie shell.

Remove the outer skin from the sausage by lightly cutting each sausage down the middle and then peeling off the casing. Place the sausages in a baking sheet and bake for approximately 30 minutes, or until they are thoroughly cooked.

When you have finished cooking the sausages, increase heat to 425°F to let the oven preheat for the pie. Let the sausages cool, and then cut them into ½-inch pieces. Evenly distribute the sausages over the onions.

Cover the sausages with a layer of evenly distributed provolone slices. Sprinkle the parsley over the provolone layer.

In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, sausages, provolone, and parsley.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F, and continue baking for 40 minutes, or until the quiche is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Sausage and Provolone Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface.

Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Sausage and Provolone Quiche

Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
½ pound fresh lobster meat (if purchasing whole lobsters, about three 1-pound lobsters yield ½ pound of lobster meat)
1 cup shredded smoked gouda cheese
¼ cup chopped scallions
3 large eggs
½ cup half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Method:
Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.

To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell. Evenly distribute the smoked gouda and scallions over the lobster meat.

In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.

Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Notes and Tips:

Lobster Quiche Recipe

Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup chopped onions
2 tablespoons cooking oil
1 cup cubed smoked ham steak (½ inch)
¾ cup thinly sliced brie
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Method:
Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.

To prepare the filling, melt the butter in a medium skillet over medium heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.

Add the vegetable oil to the skillet and fry the ham until it turns a golden brown. Place the ham in the pie shell on top of the onion layer, distributing it evenly. Layer the brie slices over the ham.

In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, ham, and brie.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Ham and Brie Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Ham and Brie Quiche Recipe

Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup chopped onions
1 cup coarsely chopped broccoli florets
¾ cup shredded cheddar cheese
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Method:
Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.

To prepare the filling, melt the butter in a medium skillet over medium heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.

Steam the broccoli in a steamer until it is tender but still firm. Top the onion mixture in the pie shell with the broccoli, then sprinkle the cheddar cheese over the broccoli.

In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, broccoli, and cheddar cheese.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for another 40 minutes, or until the quiche is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Broccoli and Cheddar Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Broccoli and Cheddar Quiche

Quiche Lorraine Recipe

Makes one 9-inch pie, 6 to 8 slices

Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling:
2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup chopped onions
1 cup shredded Swiss cheese
½ pound cooked bacon, chopped into bite-size pieces
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Method:
Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin, until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
To prepare the filling, melt the butter in a medium skillet over medium heat.

Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell. Top this layer with the Swiss cheese. Finally, layer the bacon over the cheese.

Once you have added all three layers, gently mix them together inside the pie shell. In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, Swiss cheese, and bacon.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Quiche Lorraine can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Quiche Lorraine

Makes one deep-dish 10-inch pie, 6 to 8 slices

Filling:
2 tablespoons olive oil
12 tablespoons (1½ sticks) salted butter
¾ cup chopped celery
¾ cup chopped onion
1 tablespoon chopped garlic
1½ cups unbleached all-purpose flour
3 cups heavy cream
1 cup clam juice
2 tablespoons tomato paste
1½ teaspoon chopped dill
1/3 cup sherry
1/3 cup brandy
¾ pound lobster meat (if purchasing whole lobsters, about three 1-pound lobsters yield ½ pound of lobster meat)

Crust:
1 recipe Traditional Pastry Pie dough for a 10-inch double-crust pie
½ cup heavy cream (to glaze the top crust and crimped pie edges)

Method:
Preheat the oven to 425°F.
To prepare the filling, in a medium skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the celery, onion, and garlic, and sauté until tender. Take the skillet off the heat and set aside.

In a large pot, melt the remaining 10 tablespoons butter over medium heat. Once the butter has melted, slowly add the flour, whisking constantly until it begins to brown. Alternate adding the heavy cream and clam juice, beginning and ending with the clam juice and whisking continuously until the mixture begins to thicken.
Ultimately, you want a thick, creamy texture. If the mixture is still too thick and clumpy after all of the cream has been added, add more heavy cream or clam juice, 1 tablespoon at a time, until you have achieved a smooth, creamy consistency.

Reduce the heat under the pot to low and stir in the tomato paste. Next, add the reserved sautéed celery, onion, and garlic. Stir in the dill, sherry, and brandy, and cook for approximately 10 more minutes. Finally, add the lobster meat, stirring it thoroughly throughout the mixture. Set the filling to the side while you prepare the crust.

To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Spread the lobster cream filling evenly across the bottom of the pie shell.

To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.

Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. If you’re feeling creative, find a lobster cookie cutter and cut a lobster-shaped hole out of the pie top. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for an additional 40 to 45 minutes, or until the crust turns a golden brown.

Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for at least 20 minutes before serving.

Cooked Lobster Pot Pie can be stored in the refrigerator for up to 3 days. An uncooked pie can be stored in the freezer for up to 2 months. Wrap the pie tightly in plastic wrap and store it in your freezer. For best results, thaw the pie in the refrigerator before baking as instructed.

Notes and Tips:
It offers all of the comfort of Chicken Pot Pie, but with a rich, elegant lobster twist. It’s hard to go wrong with chunks of lobster immersed in a creamy sauce and flaky pastry.

Lobster Pot Pie

level: easy Makes one deep-dish 10-inch pie, 6 to 8 slices

Filling:
1 tablespoon vegetable oil
1 cup chopped onions
1¼ pounds ground beef
1 cup brown gravy mix (preferably McCormick brand)
¾ cup water
1½ cups shredded cheddar cheese

Crust:
1 recipe Traditional Pastry Piecrust dough for a 10-inch double-crust pie
½ cup heavy cream (to glaze the top crust and crimped pie edges)

Method:
Preheat the oven to 425°F.

To prepare the filling, heat the vegetable oil in a medium skillet over medium heat. Add the chopped onions and sauté until tender, about 8 minutes.

Add the ground beef to the skillet, continuously breaking up the beef with a whisk to form small pieces. Cook until the beef has completely browned and is cooked through, approximately 10 minutes.

When the beef is browned, transfer the beef mixture to a strainer and drain the excess juices. Set the beef aside. In a small mixing bowl, combine the brown gravy mix and water, whisking them together until they are thoroughly combined, with no clumps. Transfer the beef back to the skillet.

Over low heat, add the brown gravy to the beef, mixing well. Stir the shredded cheddar cheese into the skillet, distributing it evenly throughout the beef-gravy mixture. Set the beef to the side while you prepare the pie shell.

To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle.

Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Spread the beef evenly across the bottom of the pie shell.

To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.

Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.

Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 35 to 40 minutes, or until the pie is hot in the middle (this can be determined by inserting a knife into the center of the pie).

Transfer the pie plate to a wire cooling rack and allow the pie to cool for 5 to 10 minutes before serving.

Cooked Australian Beef Pie can be stored in the refrigerator for up to 3 days. An uncooked pie can be stored in the freezer for up to 2 months.

Wrap the pie tightly in plastic wrap and store it in your freezer. For best results, thaw the pie in the refrigerator before baking as instructed.

Australian Beef Pie

Makes one deep-dish 10-inch pie, 6 to 8 slices

Filling
One 4- to 5-pound chicken
5 medium carrots, cut into ½-inch slices (reserve ½ cup for pie, and the top and bottom tips for cooking chicken)
5 celery stalks, cut into ½-inch slices (reserve ½ cup for pie, and the top and bottom tips for cooking chicken)
Salt and freshly ground black pepper
½ cup ½-inch cubed potato
½ cup ½-inch cubed yellow onion
1 stick salted butter
1 cup unbleached all-purpose flour
½ cup chicken broth (reserved from cooking chicken)
1 cup heavy cream

Crust
1 recipe Traditional Pastry Piecrust dough for a 10-inch double-crust pie
½ cup heavy cream (to glaze the top crust and crimped pie edges)

Method:
To prepare the filling, in a large pot with a strainer, immerse the chicken in cold water with the carrots and celery including tips, reserving ½ cup carrots and ½ cup celery for later use. Season with salt and pepper.

Place the pot over medium-high heat. Once the water comes to a boil, lower the heat to medium and place a cover on the pot. Boil the chicken for 1 hour, or until the internal temperature of the chicken reaches 165°F (use a meat thermometer to check the temperature), periodically skimming off any fat or residue. Another indicator that the chicken is done is that the leg pulls apart easily. Once the chicken is cooked, remove it from the broth.

Remove the celery and carrots and discard them so that only the chicken broth remains. Set the broth aside. Allow the chicken to cool, and then pull it apart into small bite-size pieces, discarding the skin and any bones and unwanted pieces.

Measure out 2 cups chicken for the pie, and reserve remaining chicken for another use.While pulling the chicken apart, bring the broth to a boil and add the ½ cup carrots and ½ cup celery, the potatoes, and the onions, allowing them to simmer for about 10 minutes, or until tender. Strain the broth into a bowl and set aside. Transfer the vegetables to a large bowl. Add the pulled chicken.

Preheat the oven to 425°F.

Melt the butter in a heavy-bottom saucepan over medium heat. Stir in the flour and whisk constantly for approximately 1 minute, or until the paste becomes a golden brown (be careful not to overcook the paste—you want it to be golden brown, not deep brown).

Add ¼ cup of the chicken broth, continuing to whisk constantly. When the chicken broth has been incorporated, whisk in the remaining ¼ cup chicken broth. Add the heavy cream and continue whisking as the sauce thickens and the cream is incorporated, making sure to scrape the sides of the saucepan to prevent burning.

Whisk until the cream has reached a thick consistency and is free of any clumps. Lower the heat and continue cooking for 1 to 2 minutes, stirring constantly. The mixture will be thick. Remove the cream mixture from the heat. Mix the cream mixture into the chicken and vegetables and season with salt and pepper. Set the chicken filling to the side while you prepare the pie shell.

To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.

Spread the chicken filling evenly across the bottom of the pie shell.

To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered.

Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 45 minutes, or until the middle of the pie is hot. Allow the pie to cool for 5 to 10 minutes before serving.

Cooked Chicken Pot Pie can be stored in the refrigerator for up to 3 days. An uncooked pie can be stored in the freezer for up to 3 months. Wrap the pie tightly in plastic wrap and store it in your freezer. For best results, thaw the pie in the refrigerator before baking as instructed.

Note and Tips:
I first started selling these pies at small farmers’ markets in Vermont and quickly discovered just how many people share my appreciation for them. To this day, we still have a hard time keeping them stocked at the store.

Homemade Chicken Pot Pie

level: moderate   Makes one 9-inch pie, 6 to 8 slices

Crust:
1 prebaked 9-inch Traditional Pastry Piecrust shell

Filling:
3 cups brewed strong coffee or espresso
10 large egg yolks
10 tablespoons sugar
1 pound mascarpone cheese
Kahlúa to taste
2 cups heavy cream
24 ladyfingers

Garnish:
2 cups Whipped Cream
Cocoa powder

Method:
To prepare the filling, pour the brewed coffee into a bowl or baking dish, allowing it to cool completely.

In a large bowl, using an electric mixer with a whisk attachment on high speed, beat together the egg yolks and sugar until they are smooth, frothy, and pale in color. Add the mascarpone and mix for approximately 1 minute.

Finally, add the Kahlúa to taste and mix some more, until all the ingredients are blended together smoothly. In a separate bowl, beat the heavy cream until it’s stiff. Using a spatula, fold the whipped cream into the mascarpone mixture until everything is blended.

To assemble the pie, layer the bottom of the pie shell with one-third of the cream mixture. Quickly dip each of the ladyfingers into the coffee (be careful not to oversoak the ladyfingers to the point of saturation).

Arrange 12 of the ladyfingers over the cream mixture. Spread another one-third of the cream mixture over the placed ladyfingers. Dip the remaining 12 ladyfingers into the coffee and arrange them over the cream mixture.

Spread the remaining one-third of the cream mixture over the final ladyfinger layer, smoothing out the top of the pie.

Refrigerate the pie for at least 6 hours before serving. Using a pastry bag, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to create a more finished look.

Sprinkle the whipped cream with a dusting of cocoa powder, and perhaps a few coffee beans. Tiramisù Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

Tiramisu Pie Recipe

Makes one 9-inch pie, 6 to 8 slices

Crust:
1 prebaked 9-inch Graham Cracker Crust
Marshmallow Vanilla Cream
1¾ cups plus 2 tablespoons sugar
3½ tablespoons cornstarch
⅛ teaspoon salt
2½ cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 cups mini marshmallows

S’mores Filling:
1 cup Hot Fudge Sauce
12 graham cracker squares
1 cup mini marshmallows
2 cups Fluff Whipped Cream

Method:
To prepare the marshmallow vanilla cream, in a medium saucepan, whisk together the sugar, cornstarch, and salt until combined. Whisk in the milk and egg yolks. Place the saucepan over medium heat and cook, whisking constantly until the cream starts to bubble and thicken, about 4 minutes.

When it has achieved a thick consistency, add in the butter, 1 tablespoon at a time. Whisk in the vanilla. Once all the ingredients have been mixed together, remove the saucepan from the heat and allow the filling to cool for approximately 10 minutes.

Add 1 cup of the mini marshmallows and mix until they have melted in with the other ingredients. Pour the marshmallow cream into a bowl and let it cool in the refrigerator for at least 1½ hours. Fold in the remaining 1 cup mini marshmallows.

To assemble the pie, pour ½ cup hot fudge sauce over the bottom of the Graham Cracker Crust. Place 6 graham cracker squares on top of the fudge. Pour the marshmallow cream over the graham crackers. Dip the remaining 6 graham crackers in the remaining ½ cup hot fudge sauce and then arrange them over the marshmallow cream.

Refrigerate the pie for at least 12 hours before continuing.

When ready to serve, preheat the broiler.

Remove the pie from the refrigerator and spread the Fluff whipped cream evenly over the chocolate-dipped graham crackers. Finally, arrange the 1 cup mini marshmallows over the entire surface of the pie.

Place the pie in the broiler or use a kitchen blow torch until the marshmallows turn a golden campfire color, rotating the pie frequently for an even finish, about 2 minutes. Serve immediately or refrigerate until you are ready to serve.

S’mores Delight Pie can be stored in the refrigerator for up to 3 days.

S’mores Delight Pie Recipe