Lentil Tourtière

Tourtière is a traditional savoury Christmas pie. There are many variations and the meat version we use is found here. I made this vegetarian pie today and it turned out very well. It was similar in taste and texture to the vegetable samosas we buy at the local Indian market.

Served with chutney, pickled beets and stir fried vegetables

1 double pie crust

4 cups cooked brown lentils
1 cup mashed potatoes
1 chopped onion (cooked)

1-2 cloves of garlic (cooked)
½ tsp. cinnamon
½ tsp. nutmeg

¼ tsp. ground cloves

¼ tsp. allspice

½ tsp. cumin

other seasonings to taste- sage, thyme, ginger, dash of turmeric

Salt,  pepper

Cook lentils until soft or used canned lentils. Dice the onion and garlic and cook until softened in a little oil.

Boil 1-2 large potatoes in water until soft.

Mash lentils and potatoes together leaving some chunky pieces. Add onions and seasonings. Adjust spices to your preference. We like lots of spice in our food. I added a little more potato to make the ingredients stick together well.

Roll out pastry. Line the bottom of a 9" pie plate with pastry. Add filling and cover the top with pastry.

Bake at 425 F for 15 minutes. Reduce heat to 350 F and cook for another 30-40 minutes until crust is nicely browned. 

All Butter Pie Pastry

This makes enough for 1 double-crust pie or 2 single-crust pies

1/2 cup cold salted butter, cut in cubes
1-1/4 cups flour, white or whole wheat
1/4 tsp salt
1/4 cup ice water

Combine butter and flour in a food processor until it is well blended and the consistency of coarse salt.
Slowly add 1/4 ice water- process until it comes together in a ball.

Chill if you are not using it right away. This pastry is very easy to work with.

Shirley K's Salmon Quiche

My sister-in-law made this for supper on Christmas Eve and everyone enjoyed it.

1-7 3/4 can red salmon drained and flaked
1 tbsp flour
1- 9 inch unbaked pie shell
1-1/2 cups shredded mozzarella cheese
4 beaten eggs
1 large can undiluted 2% evaporated milk
2 tbsp chopped green onion
2 tbsp grated parmesan cheese

Toss salmon with flour and pack into the bottom of the pie shell. Cover with cheese. Combine the eggs, milk and onion. Pour into pie shell and sprinkle parmesan cheese on top. Bake at 375° F for 30-40 minutes or until set. Let it stand 5 minutes before serving.

Coconut Oil Pastry

I do not miss eating meat and poultry products at all except for the lard in my pie crust recipe. Hydrogenated vegetable shortening is not a healthy switch and butter crusts are also high in saturated animal fats. I have been reading about the health benefits of coconut oil which is a natural saturated fat. This week I bought a 2 pound jar of Nutiva Coconut Oil for about $17.00 at our grocery store. That is a lot pricier than lard but now that I do not buy meat, it fits in my budget. I never liked coconut as a child, particularly the dry desiccated coconut on cakes and in cookies. I tried a little of the Nutiva Coconut Oil on a piece of bread and it was delicious! Here is a recipe for pie crust with coconut oil. It does have a mild coconut taste so consider that when deciding what filling you use. I made our yearly rhubarb custard pie (not vegan) and the crust was flaky and complementary in flavour.

For 2 nine-inch crusts:

3/4 cup non-hydrogenated coconut oil (you can use up to half the amount in butter)
2 cups white, unbleached flour
1 teaspoon salt
4-9 tablespoons ice water (I needed 7 today)

Measure the oil and if it is soft and runny, put it in the fridge for 10-15 minutes. Don't leave it in too long or it will become rock hard. In the meantime, measure flour and salt in a bowl and place ice cubes in a small glass of water.

Add the fat and cut it into the flour with a pastry cutter until the fat is the size of small peas. Add 4 tablespoons of ice water and mix together. Keep adding water a tablespoon at a time until you have an easy to handle ball of dough that is not too sticky. Divide in half and roll out to fit a 9" double crust pie or 2 single 9" pie crusts. Bake as directed in your recipe of choice.

Note: Today is hot and the coconut oil was very soft. Keeping the ingredients cold was important and in the end the pie crust was very easy to handle. 

Bacon and Egg Pie with Vegetarian Option

Vegetarian version

Mom used to make a bacon and egg pie which was a good lunch for guests when served with a salad. Unlike quiche, the eggs are not beaten and no milk is added. I remember her wrapping hot pies in newspaper and taking them to a church picnic. The recipe was lost and she called me this week to see if I had it written down anywhere. I looked on the internet and discovered that this pie is very popular in New Zealand. There are  many variations including some with added cheese. This version is closest to Mom's and I tried it out tonight. I caramelized onions and added a couple of handfuls of spinach to replace the bacon. It is a very easy main dish to make and is good hot or cold. 

Ingredients

Pastry of your choice for a 2-crust 8- or 9-inch pie (puff pastry can be used)

1/4 lb side bacon

1 large onion, sliced

1 tomato, sliced

Salt and pepper

6-8 eggs

1/3 cup shredded cheese, optional

Roll out bottom pastry and fit into a pie pan.
Cut bacon strips in half and saute to desired crispness
Arrange bacon in the prepared pie pan.
Saute onion slices until limp and spread over the bacon.
Add sliced tomato and sprinkle with salt, pepper
Break eggs on top
Sprinkle with cheese if desired. (I did not use cheese)
Cover with rolled-out top crust dampening the edges to seal tightly.
Cut a few slits in the top crust

Bake at 425F for 15 minutes, then reduce heat and bake at 350F for 15-20 minutes.

Vegetarian option:

Finely dice 2 onions and put in frying pan with 1-2 tbsp oil. Cook over medium heat for 20-30 minutes, stirring frequently until onions are carmelized. Add a package of thawed and drained spinach or a couple of handfuls of fresh spinach and cook until wilted. Mushrooms can also be added and cooked with the onions if desired. Put the onion mixture on the bottom and break whole eggs on top. Season with salt and pepper then top with thinly sliced tomato. Add top crust and bake as described above.

Swedish Apple Pie

My sister-in-law Shirley made this delicious fruit dessert for us last weekend. It lends itself to modification and I made it with a mixture of fruit (apples, frozen raspberries and blueberries) as I find that storage apples can be bland by this time of year.

Slice 5 cups of apples or 5 cups of fresh fruit and place in a 9 inch pie plate with

1 heaping tsp cinnamon
1 tbsp sugar or sweetener
1/2 tsp nutmeg if desired
pinch of salt if desired

In a separate bowl combine

1 cup flour or mixture of flours
pinch of salt
1/2 -2/3 cup brown sugar or other sweetener
1 egg
1 cup chopped walnuts or other nuts
1/2 cup melted margarine or butter

Place topping evenly over fruit.

Bake at 350F for 40-50 minutes or until top is browned and fruit is tender.

Turkey Pie

My sister-in-law gave us left over turkey after Christmas dinner yesterday and I used it to make this pie today. I found the recipe here and modified it as follows. I added more turkey than the original recipe calls for as my pie plate is deep and needs about 6 cups of filling. It is a good way to use up turkey if you do not have any gravy. I made a two crust pie as suggested but this would also work with just a top crust.

1 cup sliced carrots

1 cup finely chopped mushrooms

1/2 cup chopped celery

1 cup frozen cut green peas

or a total of 3-1/2 cups chopped vegetables

1/2 teaspoon dried thyme

1/8 teaspoon pepper

1 tbsp butter

1 tbsp olive oil

3 cups cubed cooked turkey or chicken

1 (10.75 ounce) can condensed golden mushroom soup, undiluted

1/2 cup regular sour cream

1 pastry for double-crust pie (9 inches)

Directions:

In a skillet or wok, saute carrots, mushrooms, celery, thyme and pepper in butter and oil until vegetables are crisp-tender. Add turkey, soup, sour cream and green peas to the vegetable mixture and mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry.

Bake at 425 degrees F for 12 minutes then reduce temperature to 350 degrees F for 45 minutes or until golden brown. Serve warm.

Butter Tarts

This recipe was in the Christ Lutheran School cookbook that was published in in the 1990's. It was contributed by Mrs. Scott and has become a favourite treat in our family.

Crust: We use our own recipe found here or you can use Mrs. Scott's

2 cups flour
1/2 tsp salt
1 cup shortening
4 tbsp water

Cut shortening into flour and add water to hold together in a ball. Roll out onto a lightly floured surface, cut into rounds and place in muffin tins. (We use mini muffin tins)

Filling: 1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup melted butter
1 egg
1/4 tsp salt
raisins, nuts if desired

Combine all ingredients except raisins/nuts. Mix well. Divide raisins/nuts evenly among muffin cups. Fill 2/3 full with batter. Bake at 425F for 12-15 minutes or until just set. Do not overbake.
Makes 12 large tarts.

Here is an easy variation from the Canadian Living Website

Butter Tart Squares

By The Canadian Living Test Kitchen

(based on 7 ratings)

Rate this recipe »

Servings: 16

Ingredients:

1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) butter
Topping:
2 tbsp (25 mL) butter, melted
2 eggs, lightly beaten
1 cup (250 mL) packed brown sugar
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) vanilla
Pinch salt
1 cup (250 mL) raisins
1/2 cup (125 mL) coarsely chopped pecans

Preparation:

In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.

Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack before cutting into small squares.

© CanadianLiving.com

Graham Wafer Pie

My sister-in-law, Shirley, made this pie when I first knew her in the 1970s. It is easy and economical to make. I made it today for the first time in years. There is one piece left. The recipe has been adapted for the microwave oven.

Crust: 1-1/4 cups graham wafer crumbs
1/4 sugar (optional, I don't add sugar here)
1/4 cup melted butter

Mix ingredients together and press into a 9 inch pie plate. Chill in the fridge or freezer. You can use a prepared graham cracker crust from the grocery store instead.

Filling: In a microwave proof bowl combine

2-1/2 cups milk
1/2 cup sugar or Splenda
3 beaten egg yolks
1/4 cup cornstarch
1 tsp vanilla (optional)
pinch of salt

Cook on medium or high in the microwave for 3-5 minutes until thickened. Stir the mixture well every 45-60 seconds to make sure it doesn't lump. Pour into prepared crust and chill well.

Meringue: Beat 3 egg whites with 1/4 cup sugar until stiff (add 1/4 tsp cream of tartar if you want) Spread over top of pie and bake in a 350 F oven until browned nicely. Watch it carefully.

Pastry

I make this large pastry recipe, divide and wrap it into 7 equal pieces and keep it in the freezer. If you have pastry on hand, a pie is very quick to make. I am trying to use less animal products, but know of no substitute for lard for making the flakiest, melt in your mouth pie crusts. Crisco is not even an option and butter makes a very rich crust.

1 pound lard at room temperature
5-1/2 cups all purpose flour
(I often use half whole wheat flour)

Cut lard into flour with a pastry blender until lard is the size of peas.

Break into measuring cup and beat until blended

1 egg
2 tsp salt
1 tbsp lemon juice or white vinegar

Add cold water to bring measure to one cup.

Add liquid ingredients to flour and lard and mix into a soft, smooth dough.

Makes enough for 6-8 single pie crusts.

Dutch Apple Pie

This Pennsylvania Dutch recipe is very common in our area. This pie is sweeter and richer than the apple pie I usually make with a crumb crust, but is preferred by some people.

Pastry for single crust 9"pie plate
1 cup brown sugar
2 tbsp butter
1/3 cup flour
2/3 cup thick cream, sweet or sour
3/4 tsp cinnamon
1/8 tsp salt

Peel and quarter enough apples to fill a pie shell (5-7 apples). Make a crumb mixture with the butter, sugar, salt and flour. Sprinkle 1/3 of crumb mixture on the bottom of the pie crust. Arrange quartered apples closely together on pie shell. Put remaining crumbs on top. Put spoonfuls of cream over the crumbs here and there and let the cream run down between the apples. Sprinkle with cinnamon.

Bake at 415F for 12 minutes and for 30-40 minutes at 350F.

Fruit Pie

My daughter called last night for this recipe. It is our favourite fruit pie recipe, mainly because the topping is delicious. While the recipe calls for sugar in the filling, I often leave out the sugar except for the topping, especially if the fruit is fresh, sweet and in season.

Peach, Pear, or Apple Crumble Pie

5 large pieces of fruit, peeled and sliced
(Enough fruit to fill prepared pie crust)
1-2 tbsp lemon juice
1/2 cup sugar
2 tbsp flour

Peel and slice fruit into a bowl. Sprinkle with lemon juice, sugar and flour. Put in a pastry-lined 9"pie plate.

Topping:
1/2 cup brown sugar
1/4 cup soft butter
1/2 cup flour
pinch of salt
1/2 tsp cinnamon
1/4-1/2 tsp ginger for pear pie (this is delicious)

Mix with fork until crumbly then sprinkle over fruit. Bake at 415F for 12 minutes and then reduce to 350F until fruit is tender (usually 40-50 minutes more)

Doris Ramseyer's Rhubarb Custard Pie

This recipe is from a lady who attends our church. She brought this pie to a summer picnic a number of years ago and gave me a narrative description of the recipe. We know it is spring when we have this pie.



Unbaked 9" pie crust
Sprinkle crust with a teaspoon or two of sugar

Prepare 4 cups of fresh, diced rhubarb and mix with 2 tbsp of flour
Mix three eggs with 1-1/4 to 1-1/2 cups of white sugar until thick and creamy. Add rhubarb to the egg mixture and pour into the pie crust.

Bake at 425F for 12 minutes and reduce to 350F for another 40 minutes or so, when pie is set and fruit is soft. Serve at room temperature or chilled.

(Doris used 2 eggs and 1 egg yolk, reserving the egg white for a meringue topping. I do not make the meringue and put three whole eggs in the pie. She also dotted the top of the pie with butter, but I usually forget this, and don't notice the difference)

Quiche

This is a fast and easy dinner or brunch dish, especially if you have some frozen pie crust on hand. The cheese, vegetables and type of milk can be varied. (pictured here)





One unbaked 9" pie crust

1 cup of lightly cooked vegetables ( I have used broccoli, asparagus, mushrooms, red peppers, spinach, onions, or you can make it without vegetables)

4 eggs, beaten with,
1-1/2 cups of milk (evaporated, soy, regular;- add a tablespoon of flour if using regular milk)
3-4 ounces of grated cheese ( I prefer old cheddar, but milder cheeses work well too)
seasonings to taste;- I use 1 tsp salt and ground pepper

Place vegetables in the crust
Sprinkle with cheese
Pour egg and milk mixture over the top

Bake at 400F for 30-40 minutes until set.

Tourtière

Tourtière is a traditional French Canadian savoury pie that is served on Christmas Eve. One of my patients gave me a Robin Hood recipe booklet from 1945 that featured a Christmas Eve menu of molded Waldorf salad, oyster casserole, biscuits, sausage rolls, tossed salad, tourtière, and of course, buche de noel (yule log) for dessert.
Tourtière traditionally featured a variety of wild game meat, but now ground pork is used. I use a 50/50 mixture of ground beef and pork.

Pastry for a covered pie

Meat Filling

1-1/2 pounds ground pork (or beef and pork)
1 medium onion, minced
1 clove garlic, minced
1 tsp salt
1/2 tsp thyme
1/2 tsp sage
1/2 tsp dried mustard
1/8 tsp allspice
1/2 cup potato cooking water
1 large cooked potato, mashed

Brown the meat with the onions, garlic and spices over medium heat. Drain any fat. Add the mashed potato and water and mix together. Put in pastry lined 9 inch pie plate. Cover with pastry and cut slits in top crust.
Bake at 400-425 degrees F for 30 minutes.

This is a rich dish and serves 6-8.

Pumpkin Pie

We love pumpkin pie! I prefer the flavour of brown sugar as a sweetener, but have made this recipe with Splenda as well. (extra cinnamon and whipped cream please). Often, I just make the filling and pour it into individual ramekins for a dessert custard. The Becka thinks the custard is also perfect for breakfast. Pumpkin is considered one of the 12 healthiest foods, so what can I say?

Beat together (I use hand beaters here)

2 eggs

1 cup of milk ( I use low fat, evaporated, soy milk, whatever is on hand)
1-1/2 cups of pumpkin ( I prefer to cook my own pumpkins, but you can use canned)
1/2 teaspoon salt

1 tablespoon flour if you have used low fat regular milk

Mix together and stir into pumpkin mixture

1 cup brown or white sugar (use part sweetener if you want)

1 generous teaspoon cinnamon

1/2 teaspoon ginger

(1/2 tsp nutmeg......not at this house)

Pour into an uncooked pie shell. Bake at 425F for 10 minutes, then reduce heat to 350F and bake for 45 -50 minutes until almost set.

If you bake individual custards, place the cups in a pan of water and bake at 350F until almost set, about 45 minutes or so.

photo courtesy of The Becka. See her step by step pumpkin pie picture story here