Category Archives: pie

Happy Pi Day!

It’s March 14th, and you know what that means?  It’s Pi Day!  (3.141592)

This is actually one of Sam’s favorite numbers, so we had to have a little celebration.  We’ve made a number of pie’s over the years, but our favorite is Sam’s speciality, the Rhubarb-Blueberry Pie!  We’re enjoying a piece right now and hope you are too!

Rhubarb Blueberry Pie

We’ve also made a Tart Cherry Pie, it was delicious and should be on your list to try this spring!

For other ideas check out The Kitchn for some sweet and savory pies.

Tart Cherry Pie

This past Thursday, while I was wandering through our Farmer’s Market, I saw these cherries.

There was a sign right next to them, saying that this was their last week at the market…so I bought some!  Once I got home, we gave these a try- and they were sour.  Yikes!  Sam suggested doing a pie with them.  I’m not nuts about cherry pies because they are always so sweet, so at first I was a bit hesitant about the idea.  He promised that when he’d make the pie, it wouldn’t be so sweet.  So we gave it a try.

It turned out delicious- and the nice red color was perfect for the 4th of July weekend!  Hope you all had fantastic BBQ’s, pies and fireworks!

Tart Cherry Pie

1/2 lb tart cherries, pitted
2 cups of flour
1 1/2 sticks of butter, cold & diced
1 1/2 tsp cinnamon
3/4 cup brown sugar
2 pinches of salt
1/4 cup of ice water

Filling:  In a mixing bowl, combine cherries, 1/4 brown sugar, 1/2 tsp cinnamon and 1/2 cup of flour.  Fold together and set aside in the refrigerator to macerate.

Topping: Add the following ingredients into the food processor: 1/2 cup of flour, 1/2 stick of butter, 1/4 cup of brown sugar, 1/2 tsp cinnamon and a pinch of salt.  Pulse the food processor until the mixture becomes crumbly.  Gently place mixture into a bowl, and refrigerate for about 30 minutes.

Crust: In a food processor, add 1 cup of flour, 1 stick of butter, 1/4 cup brown sugar, 1/2 tsp cinnamon and a pinch of salt.  Turn on the food processor, and slowly add the water.  Stop the food processor when the dough becomes a ball.  Remove from food processor, and wrap the ball in saran wrap.  Refrigerate for at least 30 minutes.

Turn on the oven to 350°F.  When the dough is cold, place the dough on a well-floured board and roll out until approximately 1/8 inch thick.  Gently fold the dough in half, and transfer to a greased pie tin.  Unfold the dough, and cut away the excess from the edges.

Pour the filling into the pie, ensuring that it’s evenly distributed.  Top the filling with the topping (crumbly dough mixture) and place in a preheated oven for 30-40 minutes.  Take out from the oven when the crust is a gold brown color.

Tofu & Spinach Quiche

We recently posted on a quiche, but this is another which we had tried fairly recently.  Remember when we tried the tofu lasagna, and the consistency of the tofu was similar to ricotta cheese- well, I wondered if tofu can also replace eggs in a quiche.  That is how it ended up on our menu one night.  Luckily, it turned out great, as long as you provide the tofu lots of flavor (jalapeno, cheese, garlic, lemon).  I must admit, the night of the quiche was great (when it was still warm), the next day for lunch it didn’t have the same taste.  If I had put it in a toaster oven, and then it would be just as delicious.  Lesson of the day: if eggs cannot be found in the fridge, you can still make a quiche!

Tofu & Spinach Quiche
Adapted from: Fresh 365 Blog

1 pie crust (I used a frozen pie)
4 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
3 cups fresh spinach
2 cups grated cheese (Cheddar or Colby Jack or Manchego)
1 jalapeno, chopped
12 oz tofu, pressed to remove excess moisture
1/2 cup skim milk
2 tbsp white cooking wine
juice of 1 lemon
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes

Preheat oven to 400 degrees.  In a small pan, add olive oil over medium heat.  Add onions and garlic and saute for 5-7 minutes, until the onions are beginning to brown.  Transfer to a large bowl, and add the spinach and cheese.  In a food processor, combine tofu, milk, jalapeno, wine, lemon juice, salt, pepper and the red pepper flakes.  Puree until smooth.  Transfer the puree into the bowl with the spinach mix.  Mix well.  Spoon filling into the crust, pressing evenly to all sides.  Put in heated oven, and bake for 40 minutes.  Remove from oven, let sit for 8-10 minutes before cutting.