Salty Dog Icebox Pie

For the crust:

1 sleeve saltines (about 40 crackers)

1/2 c. unsalted butter, melted

3 T. sugar

For the filling:

1-1/2 c. fresh grapefruit juice, strained

2 large eggs

4 large egg yolks

3/4 c. sugar

6 T. unsalted butter, cut into 6 pieces

Preheat oven to 350 degrees. 

For the crust, crush crackers into fine crumbs. Transfer crumbs to a medium bowl. Add butter and sugar; mix with a rubber spatula until the crumbs stick together when you press some between your fingers. Pour crumb mixture into a 9" pie pan and use your hands to press it onto the bottom and up the sides in an even layer. Bake for 15-17 minutes, until golden brown. Let cool completely on a wire rack.

For the filling, in a medium saucepan over medium heat, bring grapefruit juice to a simmer. Cook for about 15 minutes, until reduced by half. Let cool to room temperature.

In another medium saucepan, whisk together eggs, egg yolks, and sugar until blended. Whisk in the reduced grapefruit juice and set over medium heat. Cook, stirring constantly, for about 10 minutes, until slightly thickened. (It should be the consistency of a melted smoothie.)  

Turn off the heat and add butter one piece at a time, stirring after each addition until fully incorporated before adding the next piece. The curd should be thick enough to coat a spoon; it will continue to thicken as it cools.

Transfer curd to a heatproof bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature. Transfer the curd to the pie shell and spread into an even layer.

Place a fresh piece of plastic wrap on the surface of the filling. Freeze the pie for at least 4 hours or overnight. Remove the plastic, wrap the entire pie with 2 layers of plastic wrap, and freeze for up to 2 weeks.

To serve, unwrap, cut into slices, and serve frozen.

Serves 8.

Adapted from Garden & Gun magazine, Aug./Sept. 2021, p. 104. 

Vegetarian Samosa-Style Potpies

 3-1/2 T. vegetable oil

1 medium red onion, diced

2 t. garam masala

1/2 t. curry powder

1 t. kosher salt

1/8—1/4 t. cayenne pepper

2 large garlic cloves, minced

1 half-inch piece of ginger, peeled and minced

1 large Russet potato, cut into 1/2-inch cubes

1 medium carrot, peeled and diced

1-1/4 c. vegetable stock

Butter, for greasing ramekins (use 6 8-oz. or 4 12-oz. oven-safe ramekins)

1 sheet frozen puff pastry, thawed

3/4 c. frozen peas

1-1/2 T. lemon juice

Milk, for brushing crust

Preheat oven to 425°. 

Set a large skillet over medium heat and add the oil, onion, garam masala, curry powder, salt, and cayenne pepper. Sauté until just translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute, then add the potato, carrot, and vegetable stock. Cover and simmer over medium-low heat for 10 minutes.

Meanwhile, grease some oven-safe ramekins with butter and place them onto a rimmed baking sheet. While the filling is simmering, roll the thawed puff pastry out on a floured counter until it’s large enough to cut out pastry “lids” for each of the ramekins. The lids should be the same diameter as the ramekins.

After 10 minutes of simmering, add the peas and lemon juice to the potato mixture. Simmer on medium-low heat, stirring, until most of the liquid is evaporated, 2 to 4 minutes. Remove from heat, then divide the filling among the prepared ramekins. Top each with a circle of puff pastry and brush with milk. Transfer the baking sheet with ramekins to the oven and bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm.

Makes 4 or 6 potpies, depending on ramekin size.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 46.

Pear Cranberry Cheddar Pie with Hazelnut Crumble

Filling:

5 large ripe pears (any kind), peeled and cut into 1/2-inch chunks

1 c. fresh or frozen cranberries (do not thaw)

1 c. shredded sharp cheddar cheese

1/2 c. packed light or dark brown sugar

1/4 c. all-purpose flour

1 t. ground cinnamon

1/4 t. ground ginger

1 T. lemon juice

1 9-inch pie shell, parbaked

Topping:

1/2 c. packed light or dark brown sugar

1 t. ground cinnamon

3/4 c. all-purpose flour

1/3 c. hazelnuts, skins removed, chopped

1/2 c. salted butter, melted

Preheat oven to 425° and set a rack to the lowest position. 

For pie filling, combine pear chunks, cranberries, cheese, brown sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Spoon into the pie shell, leaving the juices behind.

For topping, combine brown sugar, cinnamon, flour, and nuts. Pour melted butter on top and stir with a fork until crumbles develop. Sprinkle topping all over the filling.

Bake the pie for 10 minutes, then reduce heat to 375° and bake until the top is browned and the juices are bubbling, 40-50 minutes more. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools. Slice and serve pie at room temperature.

Serves 8.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 48.

Pie Fillings

Gingered Cranberry*

2-1/2 c. fresh or frozen cranberries

3/4 c. packed brown sugar

1/4 c. water

1 T. cornstarch

1 T. butter

1 T. orange juice

2 t. grated fresh ginger

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cool completely before using. 

Brown Sugar*

3/4 c. packed brown sugar

2 T. all-purpose flour

1/4 c. very finely chopped pecans or walnuts

1 T. unsweetened cocoa powder

1-1/2 t. ground cinnamon

2 T. melted butter

2 T. heavy cream

Stir together sugar, flour, nuts, cocoa powder, and cinnamon in a bowl. Stir in butter and heavy cream.

Spiced Pear*

3 c. chopped. peeled fresh pears

1/3 c. sugar

2 T. all-purpose flour

1 T. butter

1 T. lemon juice

2 t. pumpkin pie spice

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cool completely before using.

*Recipe was for 16 hand pies. Check amounts before using for regular pie.

Adapted from Magnolia Journal magazine advertisement.

Salted Caramel-Apple Pie Filling

2 T. unsalted butter

3-1/2 lbs. apples (such as Granny Smith and Honeycrisp; about 6 large apples), peeled and sliced 1/4" thick

3/4 c. sea salt caramel sauce, plus more for serving

3/4 c. packed light brown sugar

1 t. kosher salt

1 T. lemon juice

1/4 t. ground cinnamon

Pinch freshly grated nutmeg

6 T. cornstarch

2 t. pure vanilla extract

Melt butter in a large skillet over medium-high heat. Add apples and cook, stirring often, until crisp-tender, 10-12 minutes. Stir in caramel sauce, brown sugar, salt, lemon juice, cinnamon, nutmeg, and cornstarch. Cook, stirring often, until mixture come to a simmer and begins to thicken, 2-4 minutes. Remove from heat and stir in vanilla. Let cool.  

Note: This filling was part of a recipe for slab pie, so it may make a lot of filling for a regular pie. But leftovers would be good.

Adapted from Country Living magazine, Nov. 2020, p. 89. 

Summer Blueberry Galette

Refrigerated pie crust pastry
4 oz. cream cheese, at room temperature
1/2 c. powdered sugar
1 large egg yolk
1/2 t. vanilla
Pinch of salt
15 oz. blueberries
1-1/2 T. all-purpose flour
Zest of 1 lemon
4-5 fresh thyme sprigs, leaves removed and stems discarded
2 T. milk
2 T. demerara sugar

Preheat oven to 400 degrees and set a rack to the lower third. Line a cookie sheet with parchment paper and set aside. Remove the pie crust pastry from the refrigerator and let stand for a few minutes, per package directions.

Put the cream cheese, powdered sugar, egg yolk, vanilla, and pinch of salt into a large bowl. Using a mixer, blend on medium speed until smooth.

In another large bowl, toss together blueberries, flour, lemon zest, and thyme.

Lay the pie crust pastry out on the parchment paper. Pour the cream cheese mixture into the center of the pastry and use a spatula or the back of a spoon to spread it into a circle, leaving a 2" border at the edges. Top with the blueberry mixture. Fold the edges of the pastry up over the filling, leaving a hole in the center and pleating as needed to fit. It should look rustic.

Brush the pastry with the milk and sprinkle on the demerara sugar.

Bake on the lower oven rack until the crust is browned and the fruit is bubbling, 40-45 minutes. Let cool 15 minutes before serving.

Serves 6-8.

Adapted from Yankee magazine, July/August 2018, p. 61.  

Smart Shortcuts

Nutty Piecrust

Powdered sugar
Refrigerated pie crust
1/3 c. toasted, finely chopped pecans

Dust work surface with powdered sugar. Unroll pie crust onto work surface atop powdered sugar. Sprinkle evenly with pecans. Gently roll over dough with a rolling pin, pressing in pecans. Place in a pie plate and proceed with your recipe.

Casserole Topping

2 c. dry herb-seasoned stuffing mix
1/4 c. unsalted butter

Process stuffing mix in a food processor until coarsely ground. Combine with butter. Use as a topping for green bean casserole or scalloped potatoes.

Adapted from Southern Living magazine, Nov. 2018, p. 126.

Peach Tart

1 refrigerated pie crust
1/4 c. sugar
4 t. all-purpose flour
1/4 t. nutmeg
3-4 peeled, sliced peaches*
1 T. lemon juice
1 beaten egg
1 T. water
Powdered sugar
Whipped cream or vanilla ice cream

Let piecrust stand at room temperature per package directions. Line baking sheet with parchment paper.

Mix together sugar, flour, and nutmeg. Add peaches and lemon juice. Mix to combine, then spoon into center of crust on baking sheet. Fold edge of crust over, pleating as necessary, leaving a gap in the middle. Brush egg and water mixture on top and sides of crust.

Bake at 375 degrees for 40-45 minutes, until crust is golden. Cool, dust with powdered sugar, and serve with whipped cream or ice cream.

Also good with nectarines (no need to peel them) or apples (peeled). If using apples, may need to dot with butter before baking.

Source unknown.

Apple Crumb Pie

1/3 c. unbleached all-purpose flour
1/3 c. brown sugar
1/3 c. finely chopped walnuts
3 T. chilled unsalted butter, cut up
1 T. butter
2-1/2 lbs. Pippin or Granny Smith apples, peeled, cored, and sliced
1/3 c. currants or raisins
1/4 c. sugar
3 T. apple brandy
1 t. cream
2 premade pie crusts

Combine flour, brown sugar, and walnuts. Work in butter until crumbly. (Will keep 3 days in the refrigerator. Use at room temperature.)

Melt 1 T. butter and cook apples 5 minutes. Add currants or raisins, cover, and cook until apples are tender, about 5 minutes. Uncover and cook until liquid evaporates, about 1 minute. Remove from heat, add sugar and brandy, and cool.

Fill one pie crust with apples and sprinkle crumbs on top. Make lattice top from the other pie crust and layer over crumbs, letting crumbs show through the gaps in the lattice. Brush with cream.  Bake at 375 degrees for about 50 minutes.

Makes 1 pie.

Source unknown.   

Cranberry Nut Pie

1 9" unbaked pie shell with lattice crust for top
4 c. fresh cranberries
1/4 c. water
2 c. sugar
3 T. flour
1/4 c. light corn syrup
1 t. grated orange rind
1 T. orange juice
1/4 t. salt
1 T. butter
1 c. walnuts, chopped

Place cranberries, water, and sugar in a medium-sized saucepan. Bring to a boil, stirring over medium heat. Stir in flour and corn syrup and cook, stirring, until mixture thickens. Stir in remaining filling ingredients. Pour into pie shell. Cover with lattice top. Bake in 425 degree oven for 25-30 minutes.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 30.  

Spicy Carrot Pie

1 9" unbaked pie shell
2 c. cooked carrots, pureed
1-1/2 c. evaporated milk
1/2 c. sugar
2 eggs, beaten
1/2 t. vanilla
1 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg

Blend all filling ingredients well. Pour into pie shell and bake in 325 degree oven for 45-55 minutes.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 29. 

Vegetable Pie

1 2-crust 9" pie shell, unbaked
1/2 c. onion, chopped
1 clove garlic
2 T. butter
1/2 c. broccoli, chopped
1/2 c. green pepper, chopped
1/2 c. carrots, chopped
1/4 lb. fresh mushrooms, sliced
2 tomatoes, peeled and cut into chunks
1 T. Worcestershire sauce
1/2 t. oregano
1/2 t. thyme
1 t. salt
1/4 t. pepper
Dash of Tabasco
1 beaten egg
1 c. shredded cheddar cheese

In a large skillet, saute onion, garlic, and broccoli in the butter. Cook until broccoli is tender. Add rest of ingredients except cheese. Cool 15-20 minutes. Pour into pie shell. Sprinkle cheese over the top. Cover with top crust and crimp edges to seal. Make slashes for steam to escape in top crust. Bake in 350 degree oven for 30-40 minutes until crust is golden brown.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 28. 

Green Onion Pie

1 unbaked 9" pie shell
3 c. green onions, sliced
3 T. butter
2 eggs, beaten
1/2 c. light cream
2 t. salt
1/2 t. nutmeg

Lightly saute onions in butter. Pour into pie shell.

In a mixing bowl, blend beaten eggs, cream, salt, and nutmeg. Pour over onions. Bake in preheated oven at 425 degrees for 20-25 minutes until pie is set.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 28.

Spinach Pie with Mushrooms

1 9" unbaked pie shell
3 c. fresh spinach
1/2 c. onion, diced
1/2 lb. fresh mushrooms, thinly sliced
1 t. salt
1 T. Worcestershire sauce
2 T. Dijon mustard
2 oz. grated Parmesan cheese, plus more for garnish
1/2 c. olive oil
1/4 c. dried bread crumbs

Wash and pick over spinach. Place in a large saucepan with 1 c. water. Bring to a boil and continue boiling 3 minutes. Drain thoroughly.

Place spinach in a large mixing bowl with onion, mushrooms, salt, Worcestershire sauce, mustard, Parmesan cheese, and olive oil. Toss to mix well. Pour into pie shell. Sprinkle bread crumbs over the top. Garnish with more Parmesan cheese. Bake in preheated oven at 350 degrees for 50-60 minutes.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 28. 

Vinegar Pie

1 9" pie crust, baked
2 eggs, yolks separated
1 T. butter
1 c. sugar
2 T. cornstarch
1 c. boiling water
2 T. cider vinegar
1 t. lemon juice

Blend egg yolks, butter, sugar, and cornstarch together in a heavy-bottomed pan. Stir in boiling water and vinegar. Cook over low heat, stirring frequently, until mixture thickens. Then add lemon juice. Pour into the pie shell. Beat egg whites to stiff-peak stage and spread over the pie. Bake in 300 degree oven for 18-20 minutes until meringue is lightly browned.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 25. 

Amish Sugar Cream Pie

1 unbaked 9" pie shell
3 T. flour
1-1/2 c. sugar
1/8 t. salt
1-1/2 c. thick cream
1 T. butter, melted
1/2 t. vanilla
Dash of nutmeg
Dash of cinnamon

Combine ingredients. Pour into a single pie shell. Bake in preheated oven at 425 degrees for 10 minutes. Then reduce heat to 325 degrees and bake 45-55 more minutes. Let cool completely before serving.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 24. 

Pennsylvania Dutch Shoofly Pie

1-1/3 c. flour
2/3 c. dark brown sugar
1 t. cinnamon
6 T. butter
3/4 c. dark molasses
3/4 c. boiling water
3/4 t. baking soda
1 unbaked 9" pie shell

Combine flour, sugar, and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, combine molasses, boiling water, and baking soda; mix well. Pour one-third of the molasses mixture into the pie shell and sprinkle with one-third of the flour mixture. Continue alternating layers, ending with flour mixture. Bake at 375 degrees for 35-40 minutes or until filling is set and crumbs are golden.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 24.

Impossible Pie

1 9" well-greased glass pie dish
4 eggs, beaten
2 c. milk
1 t. vanilla
3/4 c. sugar
1 c. flour
2 t. baking powder
1/4 c. butter, melted
3/4 c. coconut

Combine all ingredients except coconut in a mixing bowl and beat thoroughly. Pour into pie dish. Sprinkle coconut on top. Bake in preheated oven at 350 degrees for 40-50 minutes.

Pie will form its own crust on the bottom as it bakes.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 23. 

Corn Meal Pie

1 9" unbaked pie shell
1 c. sugar
1/2 c. brown sugar
2 T. coarse corn meal
1 T. flour
1/2 c. milk
2 eggs, beaten
1 t. vanilla
1 t. vinegar
1/4 c. butter, melted

Combine ingredients and pour into pie shell. Bake in 350 degree oven for 30-40 minutes until pie is set and knife inserted in the center comes out clean.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 22. 

Crumb Pie

1 9" unbaked pie shell
3/4 c. flour
Pinch of salt
1/2 c. sugar
1 T. butter
1/4 c. molasses
1/4 c. boiling water
1/4 t. baking soda
1 t. cinnamon
1/4 t. nutmeg
1/8 t. ginger

In a mixing bowl combine flour, salt, sugar, and spices. Cut in butter with a pastry blender until mixture resembles fine crumbs. Set aside.

In another larger mixing bowl stir together the molasses, boiling water, and baking soda. Beat until mixture becomes foamy and rises. Stir crumb mixture into molasses mixture. Mix well. Pour into pie shell. Bake in preheated 350 degree oven for 30-35 minutes until filling is firm.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 21.