1 double pie crust 4 cups apple, chopped into bite-sized pieces 1 cup dried apricot, minced ¼ cup butter, minced 1/3 cup sugar 2 Tbsp arrowroot powder ¼ tsp ground nutmeg ¼ tsp ground cardamom 1/8 tsp saffron 1 tsp vanilla extract

Preheat oven to 400° F. Stir together all filling ingredients. Place in a prepared, uncooked pie crust and cover with a top crust. Bake for 30-40 minutes, until crust is golden brown.

#apple #apricot #arrowroot #butter #cardamom #dessert #nutmeg #pie #saffron #sugar #vanilla #vegetarian

Crust: 2 cups semola flour ½ tsp salt ½ tsp dried rosemary ½ tsp dried dill weed ¾ cup butter ½ cup cold water

Filling: ½ lb ground pork 1/3 lb ground chicken 1/3 lb ground lamb 1 cup chopped onion 1 ½ cup grated turnip ½ tsp crushed garlic ½ tsp salt ¼ tsp celery seed ¼ tsp ground clove 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg

For the crust: Stir together the semola flour, salt, rosemary, and dill weed. Cut the butter into small chunks, then cut it into the flour mixture until the mixture becomes a crumbly paste. Drizzle and stir in the water. Press it together to form a dough, then divide into 2 balls. Press each ball into a thick disk, wrap them in plastic wrap, and put in the fridge to chill.

Combine all the filling ingredients in a large pot over medium-high heat. Cook, stirring occasionally, until the meat is cooked, then remove from heat.

Bring out the crust dough. Lay out a large sheet of plastic wrap, put one unwrapped disk of dough on it, then cover with another sheet of plastic wrap. Roll out the dough to a thin, large circle, about 15” in diameter. Remove the top layer of plastic wrap, and turn the sheet of dough in to a 9” pie tin. Press the dough down into the corners.

Roll out the second disk of dough in the same manner, but keep it sandwiched between the plastic wrap. Put them back in the fridge to chill.

Preheat oven to 400° F.

When the filling has cooled enough to handle, bring out the pie crust and spoon the filling inside. Use a slotted spoon to avoid putting the cooking liquid into the pie. Place the second sheet of dough on top. Trim around the sides of the tin, press the top and bottom crusts together around the edges. Cut slashes in the top crust. Use any leftover dough to make small decorations.

Bake for 45 minutes, until the crust is golden brown.

#butter #celeryseed #chicken #cinnamon #clove #dill #garlic #lamb #main #nutmeg #onion #pie #pork #rosemary #salt #semolaflour #turnip

double batch of pie crust dough 2 ½ cups diced potatoes 1 ½ cup diced onion ¼ cup half-and-half, or milk ½ cup ground mustard seed 1 ½ cup grated or cubed cheese ½ tsp salt ½ tsp pepper beaten egg and milk to glaze the crusts

Bring water to boil in a large pot over high heat. Add the potato and onion. Cover the pan and boil until the potatoes are soft (this timing depends on how small the pieces are). Remove from heat, strain away the water, and put the potatoes and onions in a large bowl.

Add the half-and-half to the bowl. Mash everything until the potatoes are smooth. Stir in the mustard, salt, pepper, and cheese.

Preheat oven to 400° F.

Make small balls of pastry dough and roll them out to small circles, about 5”-6” wide. Put a spoonful of filling onto each circle, wet the edges of the crust with water, then fold them in half, pinching the edges together. You should be able to make 8 pasties.

Place them on a baking sheet lined with parchment paper. Glaze the top with a mixture of beaten egg and a bit of milk. Bake for 20-25 minutes, until the crusts are golden brown.

#cheese #egg #halfandhalf #milk #mustardseed #onion #pie #potato #salt #side #snack #vegetarian

¾ cup sugar 2 Tbsp arrowroot powder 1 ½ cups orange juice 3 egg yolks 2 large oranges, or 6 clementines or tangerines 2 Tbsp butter 1 Tbsp grated orange peel 1 Tbsp lemon juice

1 deep-dish, 9” pie crust, baked

Meringue: 3 egg whites 2 Tbsp sugar

Preheat oven to 350° F.

Grate the peel of an orange to get 1 Tbsp of orange zest (only the very outer layer of the peel, no white pith). Then peel the oranges, discard the peel, seeds, and as much pith as possible, and puree the oranges and orange zest in a blender. Chop the butter into small cubes. In a bowl, combine the orange puree, butter, and lemon juice.

Separate the eggs. Beat the egg yolks until smooth. Place the egg whites somewhere warm.

In a large pot, stir together the arrowroot and sugar. Stir in the orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low.

Pour a small amount of hot filling into the egg yolks, stirring as you pour. Then pour the yolk mixture back into the pan, stirring constantly as you pour.

Remove from heat. Stir in the pureed orange mixture. Pour into pie crust.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tsp at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until meringue is golden brown. Let cool in the fridge until completely chilled before serving. The longer it has time to chill, the more solid the filling becomes.

#arrowroot #butter #dessert #eggwhite #eggyolk #lemonjuice #orange #orangejuice #orangezest #pie #sugar #vegetarian

Crust: 1 cup flour 6 Tbsp butter ¼ cup cold water 1/8 tsp salt ¼ tsp black pepper ¼ tsp basil ¼ tsp ground mustard seed

Filling: ½ cup diced potato ½ cup minced carrots ½ cup minced celery ½ cup minced onion ½ cup chopped green beans 2 Tbsp oil 1 Tbsp flour 1 Tbsp butter ¼ tsp rosemary ¼ tsp fennel seed 1/8 tsp salt 1/8 tsp black pepper ½ cup vegetable stock

Crust: Stir together the flour, salt, pepper, basil, and ground mustard. Cut in the butter until the flour is all moistened, but leave some larger chunks of butter. Stir in the water to make a soft dough. Press the dough together, then wrap in plastic wrap and chill while making the filling.

In a skillet over medium-high heat, sautee the vegetables with the oil for 3 minutes. Mix together the flour, rosemary, fennel, salt, and pepper. Reduce heat to low, push the vegetables to one side, and melt the butter on the other side. When it is melted, stir the flour mixture into the butter, then stir everything together. Add the vegetable stock and keep stirring as a gravy forms. Then remove from heat.

Preheat oven to 425° F.

Divide the crust dough into 4 parts. Roll each section into a thin circle. Get the outline of the circles wet with water or beaten egg. Put ½ cup of filling onto each crust piece, and fold the crust over the filling, pinching together the edges to seal it closed.

Line a baking sheet with parchment paper and place the pasties on without touching each other. Bake for 25-30 minutes, until the crusts are golden brown.

#basil #butter #carrot #celery #fennel #greenbean #mustardseed #oil #onion #pepper #pie #potato #rosemary #salt #side #snack #soupstock #wheatflour

Period: England, 1300s-1400s Sources: Medieval Cookery

Crust: 1 cup semola flour 1 Tbsp sugar 1 tiny pinch of saffron 1/8 tsp salt 6 Tbsp butter ¼ cup water

Filling: 6 egg yolks 1 Tbsp water ½ tsp gelatin ¼ cup sugar ½ tsp powdered ginger ¼ cup minced dates ¼ cup minced raisins, dried currant berries, or similar

For the crust: Stir together the flour, sugar, saffron, and salt. Cut in the butter until it creates moist crumbs, leaving some small chunks of butter. Stir in the water, forming a dough. Wrap the dough in plastic wrap and chill it in the fridge while making the filling.

Preheat oven to 350° F.

Dissolve the gelatin in the water. Beat together the egg yolks, gelatin, sugar, and powdered ginger until the mixture is very light, as light as you can reasonably get it. Then stir in the dates and raisins.

Divide the crust dough into 12 pieces, 6 of them slightly smaller than the others. Roll the larger balls out into circles and line 6 cups in a mini tart pan. Put about 2 Tbsp of filling into each cup—there will be a little extra, so divide it evenly. Then roll the smaller balls of dough to make top crusts. Leave a little bit of space, if you can, between the filling and the top crust.

Bake for 35-40 minutes, until the crust is golden brown.

#butter #date #dessert #driedfruit #eggyolk #gelatin #ginger #historical #pie #raisin #saffrom #salt #semolaflour #sugar

1 double batch of pie crust dough ½ cup sugar ¼ cup arrowroot powder ½ tsp cinnamon 4 cups blueberries (fresh or frozen) 1 Tbsp butter 1 tsp lemon juice

Preheat oven to 400° F.

Prepare the bottom pie crust in the pie tin.

Stir together the sugar and arrowroot powder. Cut the butter into the mixture until it is no longer dry. Stir in the cinnamon and lemon juice, then gently stir in the blueberries, to coat them.

Pour the filling mixture into the pie tin.

Place remaining pie crust on top, seal and flute edges. Slit the top crust a few times for steam to escape. Or do a decorative top crust with holes in it.

Place a pie shield or strips of foil around edges before baking. Bake for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.

Cool completely before cutting.

#arrowroot #blueberry #butter #cinnamon #dessert #lemonjuice #pie #sugar #vegetarian

1 cup sour cream ¾ cup sugar 1 egg 2 Tbsp flour or corn starch 1 tsp vanilla extract ¼ tsp salt ½ tsp ground nutmeg 2 ½ cups fresh blueberries 1 9-inch unbaked pie crust

Preheat oven to 400° F.

In a large bowl, mix the sour cream, sugar, egg, flour/corn starch, vanilla extract, salt, and nutmeg, until smooth. Gently stir in the blueberries.

Pour into the pie crust. Bake for 40-50 minutes.

#blueberry #cornstarch #dessert #egg #nutmeg #pie #salt #sourcream #sugar #vanilla #vegetarian #wheatflour

1 cup whole wheat pastry flour 6 Tbsp cold coconut oil ¼ cup water 1/8 tsp salt

The coconut oil must be solid for a proper pie crust. If it is melted/soft, it will make a crust that is very soft and doesn't hold form.

Cut the coconut oil into the flour. If you use your hands, it will melt quite easily. Blend it so that some of it is melted in, and some of it is still in chunks. Dissolve the salt in the water, and stir that into the mixture, forming a very soft dough. Press the dough into a ball and wrap in plastic.

Chill for at least 10 minutes before rolling out into a crust. Be gentle, because the coconut oil is quite soft. Use a dusting of flour if necessary to prevent sticking.

To bake the crust alone, bake at 350° F for 27 minutes. Otherwise, follow pie recipe instructions.

Makes a single deep-dish pie crust.

#coconutoil #dairyfree #desesrt #pie #salt #vegan #wheatflour

For a single crust.

6 Tbsp butter 1 cup semola flour ¼ cup water 1/8 tsp salt

Cut the butter into the flour until it's crumbly and there's no dry powder.

Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough.

Roll out on a piece of waxed paper. Use flour if necessary on top and bottom to prevent sticking. Roll to 1/8”.

Use the waxed paper to flip the crust over into the pie tin. Trim the edges and fill in any holes, etc.

To bake the crust alone, bake at 350° F for 27 minutes. Otherwise, follow pie recipe instructions.

#butter #dessert #pie #salt #semolaflour #vegetarian