When I get 3 days off in a row and the weather is cold outside, I find the desire to fire up the oven and bake some pies! If asked, cake or pie? It will always be pie! Pie dough requires a lot of love and patience. Everything affects the crust of a pie, from your mood to your touch to the quality and temperature of the ingredients. A cake is nothing but some flour and sugar and other stuff mixed together, fluffed in the oven and iced with more sugar, boring. But, the pie…the pie is flakey and buttery, there’s a bottom and top and so many different types of fillings to stuff in the middle. The pie is a masterpiece!
For Pie Weekend I made a Wild Mushroom Pot Pie and an Apple Rum Pie. I use Kate McDermott’s pie dough recipe. She is my pie guru/ pie whisperer. I’ve been to one of her pie classes and it has truly perfected my pie skills! I also own her fabulous Art of the Pie cookbook.
Wild Mushroom Pot Pie
The first thing you want to do is prepare your pie dough and set aside in fridge.
*I eyeballed most of my ingredients but you can place prepped veggies in a pie pan making sure you have a slight mound. Once everything cooks down it should fit perfectly in pie pan.
- mini rainbow potatoes – cut in half
- 3 rainbow carrots – diced
- The shrooms; oyster, shiitake, crimini, portobello – roughly chopped
- j1 alapeno – chopped
- 3 garlic cloves – chopped
- 1 1/2 cups of vegetable stock, 3 tBls of flour, 3 tBls of butter, olive oil
- 2 tBls of cumin, salt and pepper
Heat pan over high heat. Coat pan with olive oil, add potatoes. Season with salt and pepper. Let brown for about 5 minutes. Add the rest of your veggies; carrots, shrooms, jalapeno, garlic. Season with cumin, salt and pepper. Lower heat to medium high and saute about 5 minutes more.
Add butter to pan and let melt, add flour and mix everything together letting the starch cook off flour, about 5 minutes. Pour in stock stirring until sauce thickens. Lower heat to low, cover and simmer for about 10 minutes. Check potatoes for tenderness and flavor. Season with salt if needed. Once potatoes are tender remove from heat and let cool.
Heat oven to 400° -Remove dough from fridge and roll out. I cover an area on my counter with parchment paper and sprinkle with flour. Lay disc on flour and whack the dough a few times. (It’s fun to say and do!) Begin rolling starting from the middle out, turning dough as you go. Once dough is rolled out, flip pie pan upside down hold over dough to make sure it will cover pie pan. Roll dough onto rolling-pin, brush excess flour off, lay in pie pan, cut excess dough hanging around pie pan. Repeat rolling out next disc.
Fill pie pan with filling. Lay the other pie dough on top, cut excess dough off. Pinch edges together and vent the top by pricking with a small knife or make small slits around center of pie. Paint the top with egg and milk wash. (Or egg with a little water.)
Place pie on a sheet pan and in oven. Bake for 20 minutes at 400°. Then lower heat to 375° bake another 20 minutes or until top is golden brown.
Apple Rum Pie
I don’t really have a recipe for apple pie. I use Kate’s pie dough of course and her apple pie recipe as a guideline but I wing it and make it my own as well.
For this pie I used a bag of apples that my roommate abandoned in the fridge and a few others I had lying around. The apples were extra fancy with a pink lady and fuji thrown in the mix. I used a few splashes of apple cider vinegar and a few big splashes of rum! I used honey for sweetener with cinnamon, allspice and nutmeg as my seasoning. I peel and core my apples and give them a rough chop, lengthwise, and use flour as my thickener. I place everything in the bowl I made the dough in mix it up and pour it into my pie dish lined with my rolled out pie dough.