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Tag Archives: Pie

Pecan Pie/Tarts Please

11 Sunday Dec 2022

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

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Tags

Brown Sugar, Holidays, Pecan, Pie

This is an holiday favourite. The kids and family ask for it whenever we gather.

Ingredients

  • Unbaked pie crust or tarts
  • Shelled pecan halves (approx. 2 to 2 1/2 cups)
  • 3 large eggs
  • 1 cup of dark corn syrup (optional 3/4 cup dark corn syrup and 1/4 cup maple syrup)
  • 1/2 cup of your favourite packed brown sugar (light, medium or dark)
  • 1/4 cup of melted butter cooled to room temperature
  • 1 1/2 teaspoons of vanilla extract
  • 1/4 teaspoon of table salt

Directions:

  1. Place pie shell or tart shells on a baking sheet in case of spillage
  2. Preheat oven to 350 degrees F.
  3. Line bottoms of pie shells or tart shells with pecans
  4. Mix together all remaining ingredients
  5. Carefully pour to the top of shells

Bake:

  • Pie Crust:
    for 50-55 minutes in middle of oven (after first 20 minutes place a pie shield (silicon or aluminum foil) over edges of crust to prevent too much browning of edges
  • Tart Crust:
    for 20 minutes in middle of oven

Allow to cool as they are very hot. Serve at room temperature.

Enjoy

Based on Original recipe

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Terrific Tourtière/Casserole

16 Wednesday Dec 2020

Posted by wrks4me in Baking, Main Dishes

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Tags

Dough, Ground Beef, Ground Pork, onion, Pastry, Pie, Tourtiere

Ingredients

Pastry

  • 2 cups of all purpose flour
  • 1 cup shortening (Crisco)
  • 3/4 tsp salt
  • 1 egg
  • 2 Tbsp Cold Water (ice water works best)
  • 1 Tbsp White Vinegar

Spice Blend

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice1/4 teaspoon ground mustard
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper

Filling

  • 1 large russet potato, peeled, quartered
  • 1 1/2 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 3/4 cup potato cooking water, plus more as needed
  • Optional: 2 cups frozen mixed vegetables (peas, carrots, lima beans)

Egg Wash

  • 1 large egg
  • 1 tablespoon water

DIRECTIONS

STEP 1 – Pastry

(If using a food processor or mixer with dough hook)

  1. Put flour, cold shortening, and salt into the processor
  2. Combine egg, water and vinegar together in a cup
  3. Pulse processor and gently pour liquid into the processor
  4. Stop when a dough ball forms (DO NOT OVERWORK DOUGH)
  5. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

(If making by hand)

This image has an empty alt attribute; its file name is pastry-blender.jpg
  1. Put flour, cold shortening, and salt into a bowl
  2. Combine egg, water and vinegar together in a cup
  3. Using a fork or pastry/dough cutter (see right) blend shortening into flour
  4. Add liquid mixture into dry ingredients until moist (DO NOT OVERWORK DOUGH)
  5. Form a dough ball
  6. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

STEP 2 – Mix Spices

  1. Blend together all the spices and put aside

STEP 3 – Filling

This image has an empty alt attribute; its file name is chow-chow.jpg
  1. Cut potato into quarters and put into a enough water to cover and bring to boil
  2. Cook potatoes for about 15 minutes or until a fork can be inserted
  3. Remove potatoes and mash, put aside until needed (KEEP POTATO WATER – DO NOT THROW OUT)
  4. Add some oil to pan and add the onions
  5. Cook until golden
  6. Add both meats and brown the meat
  7. Add spices and garlic, along with about 3/4 cup of “Potato Water” and continue to cook for about 40 minutes or until most of moisture has evaporated. If there is still alot of oil, remove with a spoon. Do not overcook as the meat should remain moist.
  8. Stir in the mashed potatoes and fold in the optional frozen vegetables
  9. Put aside and let cool for about 15-20 minutes before putting into pastry dish
  10. While mixture is cooling, take prepared dough from refrigerator and divide in two. Dust surface and top of dough ball with a little flour and roll out pastry using a rolling pin to fit a 9″ deep dish pie plate (you will need two pieces of rolled out pastry. One for the top and one for the bottom of the dish.
    (If you don’t like so much dough you can put meat mixture into a small casserole dish and just cover the top with a piece of rolled out dough. If you have any dough left over, put into the freezer for next time.)
  11. Spoon mixture into pie plate and cover plate with remaining rolled out pastry dough
  12. Crimp edges of dough together. Trim off excess dough
  13. Combine egg and water together and brush top with egg wash
  14. With a knife, poke a few holes into the top of the dough to let the steam out.
  15. Put into a preheated 375 degree F. or 190 degree C. oven and bake for about 1 hour.
  16. Can be served as is or with “Chow Chow”, tomato relish, ketchup or even beef gravy

Enjoy

Soda Cracker Crust and Easy Lemon Pie

26 Friday Jul 2019

Posted by wrks4me in Baking, Dessert

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Tags

Lemon, Pie, Soda Crackers, Whipped Cream

Soda Cracker Pie

Ingredients:

For the crust:wrks4me_terry_tested-11

  • 1 1/2 sleeves of salted soda crackers (about 6 ounces or 60 crackers)
  • 1/2 cup cold unsalted butter
  • 3 tablespoons sugar
  • Optional: 1 Tablespoon of lemon zest

For the filling:

  • 2 (300 ml) cans of sweetened condensed milk
  • 5 egg yolks
  • 1/2 – 3/4 cups of lemon or lime juice or a mix of the two
  • 1 cup Fresh whipped cream, for garnish plus 2 tablespoons of sugar
  • Coarse sea salt (or Kosher salt), for garnish

Directions:

Option 1

For the crust:

  1. Put crackers into a plastic bag and crush them fine
  2. Put crushed cracker into a bowl and add cold butter and sugar
  3. Mix together til looking like coast meal
  4. Press into a pie shell up the sides and bottom
  5. Refrigerate for 15 minutes before baking in a preheated 350 degree F. oven
  6. Put into oven and bake for 15-18 minutes or until crust is golden brown

For filling:

  • Put condensed milk, yolks, lemon and optional lemon zest into a bowl and whisk or beat till smooth
  • Bake for 14-16 minutes or until filling is set
  • Refrigerate until cold
  • Serve topped with whipped cream and a sprinkle of kosher salt

For whipped cream:

  • Put whipped cream into a cold bowl along with sugar and whip till cream reached stiff peaks.

Option 2 (Easiest method – food processor)

For crust:

  • Put crackers, butter and sugar into food processor and pulse until well mixed
  • Press into a pie shell up the sides and bottom
  • Refrigerate for 15 minutes before baking in a preheated 350 degree F. oven
  • Put into oven and bake for 15-18 minutes or until crust is golden brown

For filling:

  • Put condensed milk, yolks, lemon and optional lemon zest into food processor and pulse until smooth
  • Bake for 14-16 minutes or until filling is set
  • Refrigerate until cold
  • Serve topped with whipped cream and a sprinkle of kosher salt

For whipped cream:

  • Put whipped cream into a cold bowl along with sugar and whip till cream reached stiff peaks.

Note: You can use this pie crust for other pie fillings as well, such as a coconut or banana cream pie. Chocolate or butterscotch pie, or if you prefer, a key lime pie instead of a lemon.

Enjoy

 

 

 

 

Old Fashioned Apple Pie

24 Sunday Dec 2017

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

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Tags

apples, Pie

Old Fashioned Apple Pie

Ingredientswrks4me_terry_tested-11

  • 4-8 apples 20 oz (I use Gala)
  • 2 Tablepoons of lemon juice
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3 Tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons butter

Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Directions

  1. Peel and slice apples and add lemon juice to prevent browning
  2. Combine all dry ingredients and toss together with apples
  3. Put into a prepared unbaked pie shell
  4. Top with pie pastry and add slits to allow steam to escape or top with a Crumble Topping.
  5. Bake at 425 degrees F for 15 minutes then turn down to 350 degees F for 45 minutes. If the edges are getting too brown, place strips of foil around the edge while baking.

Directions for Crumble Toppings

Mix together all ingredients until they resemble course meal and sprinkle on top of pie mixture

Apple and Sour Cherry Pie

10 Tuesday Oct 2017

Posted by wrks4me in Baking, wrks4me - Recipes

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Tags

Apple, Baking, Pie, Sour cherries

Apple and Sour Cherry Flan - Baked

Ingredients:

Pie Crustwrks4me_terry_tested-11

  • 2 1/2 cups of all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons of sugar
  • 1 cup butter
  • 6-8 tablespoons of ice water

Filling

  • 4 peeled and sliced apples (choose from Cortland, Empire, Spartan)
  • 1 can of sour cherries
  • 1/2 cup of white sugar
  • 2 tablespoons of flour
  • 2 teaspoons of cinnamon
  • 1/8 teaspoon of nutmeg
  • 1/8 teaspoon of cloves
  • Lemon juice (for preventing apples from turning brown)

Crumb topping

  • 1/4 cup of oatmeal
  • 1/4 cup of flour
  • 1/4 cup of brown sugar
  • 1 teaspoon of cinnamon
  • 3 tablespoons of cold, cubed butter

Directions:

Preheat oven to 400 degrees F

Apple and Sour Cherry Flan - unbaked

Flan Pan filled with apple mixture and sour cherries

  1. Combine all the dry ingredient including the butter for the pie crust into a food processor
  2. Gradually add 2 tablespoons of ice water at a time and pulse the food processor
  3. Continue adding ice water and pulsing til just mixed
  4. Remove from food processor and roll out to be 2 inches larger than flan pan
  5. Place into the flan pan and trim edges
  6. Chill dough lined pan in refrigerator while you assemble the filling and topping
  7. For the filling sprinkle apples with a little lemon juice to prevent apples from turning brown
  8. Combine the apples, cinnamon, nutmeg, cloves, flour and sugar and toss together
  9. Remove flan pan from refrigerator and pour filling mixture into the pan
  10. Add the sour cherries, distributing them evenly
  11. For the topping, combine all ingredient, oatmeal, flour, brown sugar cinnamon and cold butter and with your fingers mix butter with dry ingredients until it looks like course meal.
  12. Sprinkle topping over the filling

    Apple and Sour Cherry Flan - with topping

    Flan with topping before baking

  13. Put flan onto a cookie sheet and bake for 30 minutes. Reduce temperature to 350 degrees F. and cover edges with foil to prevent burning. Cook for another 15 minutes or until the apples are cooked.
  14. Remove and allow to cool
  15. Serve with a scoop of ice cream or whipping cream

Enjoy

 

 

 

 

Gluten Free (Keto) Pie Crusts

04 Wednesday Jan 2017

Posted by wrks4me in Baking, Low Carb, wrks4me - Recipes

≈ 1 Comment

Tags

Almonds, Baking, Gluten Free, Keto, Ketogenic, Pie, Pie Shell, Recipes

Almond Crust

Ingredients

  • 2 cups blanched almond flour
  • 2 Tablespoons Crisco Golden All-Vegetable Shortening (cold)
  • 1/2 Tablespoon Sugar or Sugar Sustitute (Splenda)
  • 1/4 Teaspoon Salt
  • 1 Large Egg

Directions

  1. Preheat oven to 350 degrees F.
  2. Place almond flour, salt and sugar (or sugar substitute) into a bowl
  3. Add cold Shortening and with your hands mix between fingers until mixture resembles coarse meal
  4. Add egg and blend to form a ball
  5. Press dough into a 9 1/2 inch pie dish
  6. For a bottom pie shell alone, use a fork to poke holes before baking
  7. Bake for 8-12 minutes (do not overbake)
  8. Note: If you are using this shell with a pie filling such as a pecan or apple pie, bake for 4 minutes before filling, then add your contents and cover edges of pie shell with aluminium foil to prevent burning, then bake for approx. 40 minutes. Check the pie to ensure it is not overcooked.

 

 

 

 

Classic Coconut Cream Pie

09 Sunday Oct 2016

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

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Tags

Baking, Coconut Cream Pie, Dairy, Pastry, Pie, Terry Tested, Whipped Cream

coconut-cream-pie

wrks4me_terry_tested-11Ingredients

For the Pastry

  • 1 cup very cold butter cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • ¼ to ⅓ cup ice water (Just enough to make a dough form)

For the Coconut Cream Filling

  • 3 cups whole milk
  • 1/3 cup flour
  • 2/3 cup sugar (you can also use sugar substitute)
  • 1/8 tsp of salt
  • 1 cup unsweetened fine coconut (sweetened coconut if you’re not on a specific diet)
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 2 1/2 tsp vanilla extract
  • ¼ tsp pure almond extract

For the Vanilla Whipped Cream

  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar (powdered sugar)

Preparation

  • For the pastry (sufficient for 2 pie shells)
  • Make sure to use cold butter, cut the butter into the flour and salt until your can still see find pieces of butter.
  • Add cold water into the mixture and using a fork  work it into a dough
  • Use your hands as little as possible to form 2 balls
  • Flatten each and place in the refrigerator wrapped in plastic (20 minutes). Note: you save one of the balls instead of flattening it by freezing it
  • Remove the flattened dough from the fridge and with a rolling pin, roll into a 12 inch round and put it in a 10 inch pie plate.
  • With a fork, poke a few holes inthe bottom and refridgerate for another 20 minutes before baking at 375 degrees F for 7-15 minutes or until golden brown. Watch carefully.
  • Cool completely before filling with cream pie mixture

Coconut Cream Filling

  • Bring milk to a boil in a microwave or to almost boiling on a stove top, set aside
  • Combine flour, sugar, salt and coconut into a bowl
  • In a separate bowl whisk together the egg yolks, vanilla and almond extract.
  • In a pot add 1 cup of warm milk and gently add flour mixture, whisking constantly over medium low heat (a double boiler works best and will not burn mixture)
  • As the mixture thickens, add another  cup of the warmed milk continue to whisk
  • Add the last cup of heated milk slowly into the egg mixture whisking as our pour
  • Pour the egg mixture into the pot and continue to heat until it reaches pudding consistency. The mixture should just begin to boil
  • Take off heat and add butter stirring until the butter is well blended
  • Let cool for at least 20 minutes, stirring every 5 minutes
  • Pour into baked pie shells and lay some plastic wrap onto of the filling
  • Refridgerate overnight before topping with the whipping cream

Vanilla Whipped Cream

  • Combine cold whipping cream, icing sugar and vanilla extract in a chilled bowl and beat to soft peaks. Spread over the pie and garnish with toasted coconut

Enjoy

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