Archives for posts with tag: pie

rhubarb pie

Chicken Pot Pie

ANNNND, now it’s almost Christmas. How the heck did that happen!? I know the theme of my last few posts have been “WHOA, whoa, whoa! Where did the time go!?!” But that’s really how I feel!  It’s been a good year and I’m trying to relax and enjoy my holiday travels but I can’t help but feel a little flustered.

I just arrived to my hometown of Jacksonville, North Carolina after visiting friends in Philadelphia and Raleigh.  It’s been a great trip so far and I feel grateful to be able to spend this time with friends and family. At this point I realize I’m not going to get much done for the rest of month, so I’m trying to plan for next year.  In the new year, I’m hoping to manage my time more carefully, so I can accomplish more and not feel like time is my enemy.  I’m even going to try this new thing, where I wake up early.

Anyways, I know I’m not the only one who finds the end of the year stressful. For those of you who need some serious comfort food, try this chicken pot pie recipe. It’s warm, flavorful, and really hits the spot on a chilly night.

I hope everyone who is traveling has a safe and lovely trip. To all my fellow end-of-year stress puppies, hang in there and have some pie.

love,
Heather Diane

Crust:

  • 2 cups of flour
  • 1 teaspoon salt
  • 1/3 cup extra virgin olive oil
  • 2/3 cup warm water
  1. Mix together the flour and salt in a medium bowl. Pour in the olive oil and mix until moistened.
  2. Stir in the warm water.
  3. Knead the dough until it’s soft and elastic but not sticky.
  4. Divide the dough into two portions, one for the top crust and one for the bottom. The portion for the bottom crust should be slightly larger.
  5. Set the dough aside while you prepare the filling.

Filling:

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup french green beans, chopped into 1/2 inch pieces
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, green beans, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Assembling the Pie:

  1. Select a pie dish about 2 inches deep and 10 inches wide.
  2. On a floured surface, roll out the the larger portion of the dough. Place it into the bottom of the dish and shape it so it comes up and over the sides of the dish.
  3. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
  4. Roll out the second portion of dough and place it over the filling, so that it meets the edge of the dish. Shape and trim the dough as needed.
  5. Pinch the edges of the dough together to seal.
  6. Puncture the center of the dough with an one inch X
  7. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Apple Pie

We are officially in the throes of the holiday season and I simply can’t believe it. Illustrated Bites is almost one year old and 2011 is nearly over. As someone who is trying to get an illustration career off the ground while juggling two part time job  and trying to maintain a healthy work/life balance, this blazing passage of time is giving me a bit of a panic attack. I just wish I didn’t need to sleep!  Not to worry though, things seem to slowly be coming together, and I’m learning patience and celebrating small steps forward.

This last month of 2011 will be an exciting one.  I’m looking forward to some big changes in 2012. One exciting change is that my lovely and talented sister, Christina, just moved here for a new job at Chronicle Books.  We’re from North Carolina and for the past two and a half years, I’ve been living in the Bay Area while the rest of my family was still in NC. Now that my sister is here, San Francisco is going to feel a lot more like home.

If you’ve happened to notice that I haven’t posted in a few weeks, it’s because I’ve been busy spending the evenings catching up with my little sister. Oh yeah, Thanksgiving happened too. Just because there hasn’t been a new post in awhile doesn’t mean I haven’t been cooking. Just the opposite really; I’ve been cooking so much I haven’t had time to illustrate and write about it! Christina is quite the cook herself and we’ve whipped up many tasty dinners and desserts over the past 2 weeks.

One of my favorite things we made so far is apple pie. It’s a simple and seasonal dessert that was quick to make once we spread the work between the two of us. I made the crust and Christina handled the filling. Get a pint of vanilla ice cream and you’re in for a serious treat.

Apple Pie Ingredients:

Filling:

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • pinch cloves
  • 1/4 teaspoon ground ginger
  • 5-6 macintosh apples, peeled, cored, and sliced thin
  • 2 tbs. butter
  • milk for brushing crust

Crust:

  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 2 tsp. sugar
  • 16 tbs. cold unsalted butter, cut into small pieces
  • 6 tbs. ice water
  1. First, prepare the crust. In a food processor combine the flour, salt, and sugar and pulse for a few seconds. Next, add the pieces of butter and combine until the flour resembles coarse corn meal.
  2. In a large mixing bowl, add 6 tbs. of ice water to the mixture and combine with a spatula.
  3. Use your hand to create a ball of dough.  Divide it in half, and flatten each half into a disk.  Wrap the disks in plastic and place them in the freezer for 10 minutes.
  4.  Meanwhile, prepare the filling. Peel, core, and thinly slice the apples and place them in a mixing bowl.
  5. Add both kinds of sugar, the spices, and salt. Stir to throughly coat the apple slices.
  6. Set the apple filling aside while you roll out the crust.  Remove the dough from the freezer, unwrap one of the disks, and place it on a floured surface. Roll the dough out until it is large enough to cover your pie dish. To check, turn the pie dish upside down and place it on the dough. There should be about 2-3 inches of extra dough sticking out from the edge of the pie dish. Transfer the dough to the pie dish by folding it in half twice. This makes it easier to lift. Place it in the dish and unfold.  pie crust
  7. Once the bottom crust is pressed into the dish, pour in the apple filling. Dot the filling with two tbs. of butter.
  8. Roll out the top crust, and fold it in the same way to transfer to cover the top of the pie.
  9. Pinch together the top and bottom crust and cut away any excess dough. You can decorate the edge of the crust with a fork if you like.
  10. Cut a few slits in the dough that radiate out from the center of the pie. These slits act as vents and allow steam to escape.
  11. You can add decoration to the crust by cutting out shapes from the excess dough and pressing them into the top crust. I added a few heart shapes to my pie.
  12. Brush the top of the dough with milk and sprinkle with brown sugar. Refrigerate while you pre-heat the oven to 450°F.
  13. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake an additional 40-50 minutes, or until the pie is golden brown.
  14. Cool before serving. Enjoy!

unbaked apple pie

pumpkin pie  As much as I hate to admit it, autumn is here.  I realize that for most of the country, this summer was a particularly hot one and the cool weather is a relief. But here in the Bay Area, we hardly got a taste of summer. It’s not that I dislike fall, but I really miss the warm weather of the south. The weather here was foggy and cool June through September and the promised indian summer never came. Now, the rains have returned, which ends any hope of warm weather.

Since there’s no use fighting it, I decided to embrace the autumn weather by making my favorite seasonal dessert, pumpkin pie. If anything is going to get me exited about the fall, it’s pumpkin dishes. There’s something about the earthy sweetness of pumpkin that is just so comforting.

Before I get to the pie recipe, I wanted to share a few other things I’ve been working on and some ideas for the blog. I’ve been quite busy lately with sign painting, screen printing, and illustrating. I recently finished up my end  an exciting project with Justin “Scrappers” Morrison for the Maui Time. I’ll share more when the project is finished and in print but for now, here’s a little peek:

sketchesseek peek

Also, as some of you may know, I work as a sign painter in San Francisco at New Bohemia Signs.  I’ve wanted to incorporate more sign painting into Illustrated Bites for a long time. My new and exciting plan for doing that is to create food-related signs and do occasional give-aways here on the blog. In conjunction with that I’ll also be selling some signs online. This new project was inspired by a sign I recently  painted for my lovely friend, Emily.

chiffonade

So, yeah…I made a pumpkin pie AND it was awesome. I will admit that this pie was pretty labor intensive because I made it completely from scratch but it’s TOTALLY worth it. The good news is that this recipe made enough filling for a second pie, so it’s sort of a two for one deal.  My sweetie’s folks were in town and his mom helped me though the process, which made a world of  difference in the workload (Thanks Nancy!)  I highly recommend getting someone to lend a hand when you make this.

pumpkin

Step one: Pick up a pumpkin. I used a sweet pie pumpkin I bought at the Berkeley Farmer’s Market. Slice the pumpkin into wedges and scrape out the guts. Use a paring knife to cut the flesh away from the rind. Don’t worry if you leave some flesh on the rind, it’s pretty hard to get it all.

Step two: Steam the pumpkin. Put all the pumpkin flesh in a pot with about a half a cup of water. Turn the heat to medium and cover.

Step three: While the pumpkin is steaming, make the pie crust. It’s easiest if you have a food processor.

Crust Ingredients: 

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 8 tablespoons cold butter, cut into 8 pieces
  • 3 tablespoons ice water
  1. Combine flour, salt and sugar in a food processor and pulse.  Add the butter and process until the butter and flour are blended.
  2. Place the mixture in a bowl and sprinkle in the ice water. Mix with a spoon and then gather into a ball. If it is too dry add a little more water; if it’s too wet, add a little flour.
  3. Wrap in plastic, flatten into a disk and freeze for ten minutes.

Step four: While the dough is in the freezer, puree the the steamed pumpkin. The pumpkin should be steamed until it’s soft, and easily  punctured with a fork. Puree throughly, until there are no lumps. It will be easiest to do this in small batches.

Step five: Take the dough out of the freezer and sprinkle the countertop with flour. Unwrap the dough and sprinkle with flour. Roll the dough with light pressure from the center out. Add flour as needed.

Step six: When the dough is about 10 inches in diameter transfer it to your pie plate. Press into the plate and tuck the excess edges into itself and pinch for the crust. Return to the freezer while the oven preheats.

Step seven: Preheat to 425 Degrees F. Find something to weigh down the crust while it bakes. I used a cast iron skillet but you could use tinfoil and a pile of dried beans or rice. Anything that will lie flat. Just make sure to butter the side that will be in contact with the pie crust.

Step eight: Puncture the bottom of the crust with the fork and put the weight on the crust. Bake  for 12 minutes. Then take it out of the oven and reduce heat to 350 degrees F then carefully remove the weight and bake for another 10-15 minutes or until golden brown.

pumpking

Pie Filling:

  • 3 eggs
  • 3/4 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • pinch ground cloves
  • pinch salt
  • 2 cups pumpkin puree
  • 2 cups light cream or whole milk

Step nine:  Beat the eggs with the sugar, then add the spices and salt. Mix in the pumpkin and the milk. Warm this mixture in a sauce pan over medium low heat, stirring occasionally.  Get it hot but not boiling.

Step ten: Pour the mixture into the the crust and bake for 30-40 minutes until mixture shakes but is still moist. Cool on a rack and serve at room temperature.

Extra credit: Homemade Whipped Cream
I told you this was an intense recipe!

  • Half pint heavy whipping cream
  • 4 teaspoons powdered sugar
  • 1/4 teaspoon vanilla extract

Whip the cream with a whisk until peaks form. Again, this is much easier with a partner to take turns with. When the cream is stiff, fold in the vanilla and powdered sugar. Viola! Whipped cream.

Phew, that’s a monster. Anyways, you’ll feel great once it’s done and it’s so delicious you’ll forget it took like, three hours. If you’re like me, as it cools down and the winter rains start, you’ll look for any excuse to spend an afternoon in a warm kitchen. I hope you enjoy. Please let me know if you tackle this beast, I want to hear all about it!

Kale PieI’ve been on a pie-baking kick lately and I’ve really enjoyed experimenting with different fillings for savory pies. This recipe is my most recent (and successful) incarnation of a savory vegetable and cheese pie. It turned out so well, I had to share it with you. Savory pies make a great main course or a killer side dish. It keeps well in the fridge for a few days and I enjoy the leftovers with a fried egg for breakfast. You’ll probably find it doesn’t stick around that long though; this is one of my boyfriend’s favorites and he usually makes short work of it. (I have to specifically ask him to save me some!)

Preheat the oven to 400 degrees.

Crust:

pie crust

  • 2 cups of flour
  • 1 teaspoon salt
  • 1/3 cup extra virgin olive oil
  • 2/3 cup warm water
  1. Mix together the flour and salt in a medium bowl. Pour in the olive oil and mix until moistened.
  2. Stir in the warm water.
  3. Knead the dough until it’s soft and elastic but not sticky.
  4. Divide the dough into two portions, one for the top crust and one for the bottom. The portion for the bottom crust should be slightly larger.
  5. Set the dough aside while you prepare the filling.

Pie Filling:

pie filling
  • 1 bunch of Kale
  • 1 sweet potato
  • 6 spring onions
  • 8 oz fresh ricotta cheese
  • 3 cloves of garlic
  • 1/4 cup olive oil
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste
  1. Cube the the sweet potato and chop the kale and spring onions. Finely chop the garlic.
  2. In a large pot combine the olive oil and garlic and cook over medium heat until fragrant.
  3. Add the sweet potato, kale and spring onions and cook until everything has softened and cooked down but is not mushy. About 5-10 minutes.
  4. Add the cumin, paprika, and cinnamon.
  5. Remove from heat and drain off any excess liquid.
  6. Stir in the ricotta cheese and season with salt and pepper.

Assembling the Pie:

pie assembly

  1. Select a pie dish about 2 inches deep and 10 inches wide.
  2. On a floured surface, roll out the the larger portion of the dough. Place it into the bottom of the dish and shape it so it comes up and over the sides of the dish.
  3. Transfer the filling to the dish and spread it out evenly over the dough.
  4. Roll out the second portion of dough and place it over the filling, so that it meets the edge of the dish. Shape and trim the dough as needed.
  5. Pinch the edges of the dough together to seal.
  6. Puncture the center of the dough with an one inch X

Bake for 50 minutes to one hour.

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