Pie Friday
Sep. 18th, 2015 09:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valarltdThis is a new feature and will run until the end of the year.
I love making pies. They are satisfying. They were one of the first things I learned to make as a new bride.
(one of our wedding gifts was 15 lbs of apples)
So we'll lead off with my favorite for Mabon pot-lucks.
My kids have been known to sing as we make these.
Pork Pies
1 lb. bulk pork sausage
1 c. cubed cooked ham
1/2 tsp. sage
1/8 tsp. pepper
1 medium onion, chopped
1 medium stalk celery, thinly sliced
1 can cream of chicken soup
4 c. sliced apples (about 4 medium)
Pastry (below)
Brown sausage in 10" skillet; drain. Stir in ham, sage, pepper, onion, celery and soup. Divide among 6 ungreased 10 oz. casseroles (or 1 two-quart) Place apples on top. Prepare pastry. Gather into ball; roll out 1"
larger than top of casserole(s) (divide into six, if making individual) Place on casserole, seal to edge of casserole; cut slits in top. Bake 375° until crust is brown, about 30 minutes. 6 servings.
Pastry:
1/3 c. + 1 Tbsp. shortening
1 c. flour
1/4 c. parmesan cheese
1/2 tsp. salt
2-3 Tbsp. cold water
Cut shortening into flour, cheese and salt until particles are the size of small peas. Sprinkle in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry comes free of sides.
And for dessert:
All-American Apple Pie
2 crust pie shell
4 tart apples
1/2 c. brown sugar
1/4 to 1/2 c. granulated sugar
1/2 tsp. cinnamon
dash ground nutmeg
1/2 c. chopped walnuts
2 Tbsp. butter
Peel apples and cut into wedges. Combine sugars, cinnamon and nutmeg. Place half of apples in bottom pie crust,
sprinkle with sugar. Add rest of apples. Sprinkle with walnuts. Dot with butter. Roll out other crust. Cut into
strips to make lattice top. Brush dough with beaten egg. Bake 375° to 400° for 45 to 50 minutes, until apples are soft and dough is lightly brown.
I love making pies. They are satisfying. They were one of the first things I learned to make as a new bride.
(one of our wedding gifts was 15 lbs of apples)
So we'll lead off with my favorite for Mabon pot-lucks.
My kids have been known to sing as we make these.
Pork Pies
1 lb. bulk pork sausage
1 c. cubed cooked ham
1/2 tsp. sage
1/8 tsp. pepper
1 medium onion, chopped
1 medium stalk celery, thinly sliced
1 can cream of chicken soup
4 c. sliced apples (about 4 medium)
Pastry (below)
Brown sausage in 10" skillet; drain. Stir in ham, sage, pepper, onion, celery and soup. Divide among 6 ungreased 10 oz. casseroles (or 1 two-quart) Place apples on top. Prepare pastry. Gather into ball; roll out 1"
larger than top of casserole(s) (divide into six, if making individual) Place on casserole, seal to edge of casserole; cut slits in top. Bake 375° until crust is brown, about 30 minutes. 6 servings.
Pastry:
1/3 c. + 1 Tbsp. shortening
1 c. flour
1/4 c. parmesan cheese
1/2 tsp. salt
2-3 Tbsp. cold water
Cut shortening into flour, cheese and salt until particles are the size of small peas. Sprinkle in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry comes free of sides.
And for dessert:
All-American Apple Pie
2 crust pie shell
4 tart apples
1/2 c. brown sugar
1/4 to 1/2 c. granulated sugar
1/2 tsp. cinnamon
dash ground nutmeg
1/2 c. chopped walnuts
2 Tbsp. butter
Peel apples and cut into wedges. Combine sugars, cinnamon and nutmeg. Place half of apples in bottom pie crust,
sprinkle with sugar. Add rest of apples. Sprinkle with walnuts. Dot with butter. Roll out other crust. Cut into
strips to make lattice top. Brush dough with beaten egg. Bake 375° to 400° for 45 to 50 minutes, until apples are soft and dough is lightly brown.
