Pumpkin Pecan Pie

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.

California Vegetable Quiche

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.

BLT Pie

1- 12" Star Dough Pie Crust ( for a 9" pie)

4-5 large, ripe tomatoes, sliced and bloated dry

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)

Method:

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.

Top it with a small salad of butter lettuce, serve and enjoy.

Serves 6-8

Fig, Apple & Walnut Pie

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.

Herbed Mushroom Quiche

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
black pepper
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.