Pies & Pastries








MMMMMMM... PIE! What else could I say?

Find the perfect pie crust or pastry dough for your yummy fillings in the "Bread" recipe section in Kitchen Witch'n.

Rose Sandwich
Spread mini bagels with soft strawberry cream cheese, cover with red rose petals, and sprinkle with cinnamon.

2-4-2-4-2 Quiche
2 9 inch pie crusts
4 eggs
2 cups whipping cream
4 cups filling ingredients: cooked bacon, meat, or vegetables
2 cups cheese, grated
Dash of salt and pepper

In a blender, mix eggs, cream and seasonings.  In each pie crust, add cheese by handfulls and divide filling ingredients and pour half the egg mixture over each pie. Bake in pre-heated 375 degree oven for about 30 minutes.

Sweet Potato Pie
3 large eggs
3/4 cup sugar
dash of salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 cup low fat evaporated milk
3 cups cooked and mashed sweet potatoes
1 unbaked 10 inch pie shell

Beat egg well, add sugar, salt, and spices and mix thoroughly. Turn into pie shell and bake in a preheated 350 degree oven for 1 hour or until firm.

Strawberry Pie
2 qts strawberries washed and hulled
1  1/3 cup water
3 Tbsp cornstarch
1 cup sugar
10" baked pie crust
whipped cream

Combine 1 cup mashed strawberries with 1 cup water in a sauce pan. Boil for 5 minutes. Add sugar and cornstarch, which has been dissolved in the 1/3 cup water, stirring constantly until mixture becomes a glaze. Cool glaze Add remaining berries to glaze and toss gently to coat. Pour mixture into pie crust and refrigerate. Garnish with whipped cream when ready to serve.

Hazelnut Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
2 tsp Hazelnut extract
1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin hazelnut extract and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Grape Pie
2 lbs Concord Grapes
3/4 cup sugar
1/4 cup flour
pinch of salt
1 Tbls lemon juice
Pastry for an 8" double crust

Take grapes off stems, and wash thoroughly. You should have 4 cups of grapes. Press the clear pulp and juice from grapes with an applesauce mill, into a sauce pan. Save the grape skins in a separate bowl, but throw away all seeds. Cook pulp on low for 5 minutes, and then add back to skins. Stir in the sugar, flour, salt, and lemon juice. Pour cooled mixture into pastry lined pie pan. Top with second pie pastry, cutting decorative vents, and fluting edge. Let sit for 10 minutes, then bake for 15 minutes at 350; reduce heat to 325 and bake for 30 minutes more. Cool for 3-4 hours before serving.