4 cups peeled (Fuyu) persimmons in wedges (to 5 cups)
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 unbaked 9" Star Dough Pie Dough
2 tablespoons flour
½ cup sugar
⅓cup melted butter
Toss persimmons with cinnamon, nutmeg and allspice in bowl. Place in pie shell. Combine eggs, flour, sugar and butter in small mixing bowl and pour over persimmons.
Bake at 400 degrees 15 minutes. Reduce heat to 300 degrees, and bake until center is bubbly and cooked all the way through, 45 minutes more.
1 12" Star Dough unbaked pie crust (for a 9" pie)
3 eggs (1 for pumpkin, 2 for pecan)
1 cup pumpkin
1 cup sugar (1/3 for pumpkin, 2/3 for pecan)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp allspice
2 TB half and half or whole milk
2/3 cup dark corn syrup
2 TB melted butter
1/2 tsp vanilla
dash of salt
1 cup pecans
Coarsely chop the pecans, reserving a few whole pecans if you want to use them for decoration. Place the nuts on a baking sheet and roast for 5-6 minutes. Cool.
Mix 1 egg and 1/3 cup sugar. Mix pumpkin and spices and add to egg mixture, stirring well. Blend in half and half.
Pour this mixture into the pie crust.
In a separate bowl, lightly beat 2 eggs and add 2/3 cup sugar. Stir in corn syrup, melted butter, vanilla, and salt. Add the pecans and mix well.
Pour this mixture on top of the pumpkin base. Arrange decorative pecans on top if you want.
Bake for 10 minutes at 425. Lower oven temperature to 350 and bake for an additional 35-40 minutes. The center should seem partially set but not firm. The filling will firm up as the pie cools. Cool and serve with whipped cream.
1 12" Star Dough uncooked pie crust ( for 9" pie)
2 or more large garlic cloves
2 tablespoons butter
1 cup sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 teaspoon salt
1/4 teaspoon tarragon, crumbled
1/4 teaspoon dill weed
3/4 cup grated Gruyere or Swiss
Preheat oven to 425ºF. Place one thawed, unbaked pie crust into a 9-inch pie plate. . Set aside in the refrigerator while measuring remaining ingredients. Set a sheet of foil in the quiche plate and add a half-inch layer of uncooked beans (or aluminum pie weights). Bake in hot oven 425ºF. 10 minutes until crust is partially baked. Remove foil and weights. Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Sauté over moderate heat about 5 minutes, stirring constantly. Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid). Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour into partially baked shell. Return to lowest rack of oven and reset thermostat to moderate (350ºF.) Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting.
1- 12" Star Dough Pie Crust ( for a 9" pie)
1 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 teaspoon dried oregano
1/2 large, sweet onion (sauteed)
(1/2 pound thick cut bacon, cut into lardons, and cooked till crisp)
Blind pie/ Pre-Bake Pie shell
Pre-heat the oven to 350 F
Slice the tomatoes and place them on a large cooling rack covered with paper towels. VERY lightly sprinkle the slices with kosher salt to help pull moisture from them, and cover them with another layer of paper towels. Let them sit like this for at least an hour.
Finely mince the onion, and reserve (if using raw), or saute till golden brown in a little olive oil and butter if desired
Cook bacon lardons (if using) till crisp, and let drain on a paper towel.
Mix mayonnaise, grated cheese and oregano in a bowl and set aside.
Assemble the pie by layering tomato slices to fill the shell, generously cover the top with freshly ground black pepper, sprinkle with the onions and bacon, and finally, top with the mayo-cheese mix.
Place the pie in the oven and bake for about 1/2 hour, or until the top is nicely browned and the pie is bubbling.
Remove from the oven and set on a rack to cool for at least 1/2 hour before cutting and serving.
1 Package of Star Dough Pie Crust
3 Cups Coarsely Chopped Figs (Cut Off Tough Tops And Bottoms First)
2 Large Granny Smith Apples, Peeled, Cored And Diced
1/2 Cup Chopped Walnuts
1/2 Cup Sugar
1 Teaspoon Cinnamon
1/4 Cup Marsala Wine (sweet Version)
Place all of the filling ingredients into a heavy saucepan and cook over medium heat until the sugar melts and the figs begin to break down. Remove from the heat and cool.
Preheat oven to 375 degrees F. roll one half into a 9" inch pie pan. Gently press in to fit along the bottom and up the sides allowing excess to extend over the sides. Pour the filling into the pie and smooth evenly. Roll out the other half of the dough and center over the pie pan. Gently crimp the edges with your fingers along along the edges to seal and then use a sharp knife to cut off any excess dough. Cut four vents into the pie and brush the top lightly with the milk. Sprinkle the sugar over the milk while still damp. Bake the pie for 1 to 1 1/4 hours until the crust is lightly browned and the filling is bubbly and thick. If the crust browns too much while baking, gently cover with aluminum foil. Cool 15 minutes before serving.
1 Star Dough 12" round ( for 9" pie)
3/4 teaspoon dried basil
3 eggs or egg substitute
1 1/2 cups water
1 teaspoon salt
3/4 cup nonfat dry milk powder
1/2 lb fresh mushrooms, cleaned and halved
1 tablespoon margarine or butter
1/3 lb grated swiss cheese
Saute mushrooms in margarine or butter.
Cool to room temperature.
Drain any liquid that accumulates.
Preheat oven to 400*F.
Place Star Dough in a 9" pie dish
Pre-bake pastry for 10-15 minutes.
In a medium-sized bowl, combine the cheese and basil.
Place cooled mushrooms in the pie shell.
Sprinkle cheese-basil mixture over the mushrooms.
Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
Pour over cheese.
Bake 30 minutes or until a knife inserted in the center comes out clean.
1 tsp cornstarch
1/4 tsp cayenne pepper
1/4 small onion diced finely
2 cups chopped fresh baby spinach
4 large artichoke hearts chopped
3-4 slices prosciutto chopped
3/4 cup shredded mozzarella cheese
1. Prepare 9" pie dish with one Star Dough pie crust, Set pie shell in refrigerator to chill while you prepare the filling.
Sweety Pies: An Uncommon Collection of Womanish Observations with Pie, by Patty Pinner, who gathered 70 prized pie recipes from the women in her life. What distinguishes this book is its utterly beguiling storytelling - each recipe is accompanied by a story told on the woman known for making the pie, from Sister Baby’s Buttermilk Pie to Miss Hatfield and Her Jelly Pies. It also filled with the truths handed down by Pie making mothers.This is a cookbook that's about love, life, family, friendship, and community as much as it is about the recipes
1 STAR DOUGH 12" pie crust
2 Tbs. unsalted butter
1 tsp. dried thyme
1 large onion, thinly sliced
3/4 cup of milk
1 c. shredded Gruyere cheese
salt and pepper to taste
Preheat oven to 375° F.
Place pie dough in to a 9-inch pie dish. Crimp edges around the pie plate,Prick the bottom of the dough with a fork. Place a piece of parchment paper or foil over dough, mold into shape. (Never use wax paper or heavy-duty foil)
Melt butter over medium-low heat. Add onions and thyme, cooking slowly until onions are browned, about 20 minutes. Season with salt and pepper, set aside.
Lightly beat the eggs with the milk and season with salt and pepper.
Spread half of the cheese in the pie pan. Add onions and cover with the remaining cheese. Pour egg mixture evenly over the top. Bake for about 40 minutes, or until golden brown and puffed. Let cool slightly before serving
After peeling and coring the pears, slice them lengthwise about 1/8" thick. Don't slice them too thick or the pie won't cook to be soft enough, not too thin or the pears will disappear as they cook. (Of course, it all depends on the ripeness of the pear and how it feels.)
Combine sugar and flour. In large bowl, sprinkle lemon juice over sliced pears (but not strawberries if you add them). Toss with sugar/flour mixture to coat fruit. Fill 9-inch pastry-lined pie plate with pear mixture. Use something deep.
Arrange sliced strawberries over pear filling.
1/2 cup flour
1/2 cup sugar
2 teaspoons ground vanilla bean
1/4 cup butterIn another bowl, combine flour, sugar, and ground vanilla bean. Add butter and toss until mixture resembles coarse crumbs. Sprinkle vanilla mixture evenly over pear filling.
Cover edge of pie with foil. Bake at 375 for 25 minutes. Remove foil from edge of pie and bake an additional 25-30 minutes until pie is bubbly and crust is golden.
Allow to cool completely on wire rack before serving.
- 1 package of STAR DOUGH pie/quiche dough
- 3 tablespoons dark rum
- 1/3 cup raisins
- 2/3 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 6 medium apples, ranging from sweet to tart (2 1/2 lb)
- 1 tablespoon unsalted butter, cut into small pieces
- 2 teaspoons milk
- 1 tablespoon sanding sugar
Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.
Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.
Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into 1/2-inch-wide wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.
Thaw and Roll out one 12-inch Star Dough pie crust (keep remaining dough chilled until ready to top pie) Remove film, lift and Fit into a 9-inch pie plate (4-cup capacity) leaving overhang.
Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with some of milk, then cover pie with second pastry round. Press edges together and crimp decoratively.
Lightly brush top of pie with some of remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack to warm or room temperature, about 1 1/2 hours.
•To achieve an ideal balance of tart and sweet apples, used a variety of different apples; Golden Delicious, Gala, Granny Smith, McIntosh (6 apples total).
•Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.
•Pie can be made 8 hours ahead and kept, uncovered, at room temperature.