Day 314 Chocolate Pudding Pie

Chocolate Pudding Pie

1 Pre-baked Pie Crust (Day 313)

Date Paste
2 Cups Pitted Dates
1/2 Cup Water

Place in a blender and blend until creamy.

Date Paste

Filling
4 Avocados
1/4 Cup Cocoa
3 Ounces Unsweetened Chocolate, melted
1 Cup Date Paste
2 Teaspoons Vanilla Extract

Mix all ingredients in a food processor until smooth.  Spread filling into cooled pie shell.

Cashew Cream
1 Cup Cashews, soaked in water for 1 hour
1/2 Cup Almond Milk (Day 312)
2 Tablespoons Date Paste

Mix in a blender to desired texture.  Spread over the chocolate filling.

Goes well with Maple Syrup

Soundtrack Coffeehouse Classics Vol. 1 - Various Artists

Day 240 Raspberry Blackberry Pie

Raspberry Blackberry Pie

1 Recipe Cream Cheese Pastry Crust (Day239)
2 Pints Blackberries
1 Pint Raspberries
2 Plums, sliced
4 Tablespoons Sugar
2 Tablespoons Tapioca

1.  Roll out the dough to fit a pie plate.  Save scraps for decorative garnish on pie.

Ready to bake

2.  Preheat the oven to 400 F.  Put the fruit in a bowl and add the sugar and tapioca.  Toss well.  Pour the fruit  into the pie plate.  Use a cookie cutter to make decorative crust designs or make strips for a criss cross design.  Place on top of the fruit.  Cook for 1 hour.

Goes well with Coconut Milk Ice Cream

Soundtrack Banks & Steelz - Anything But Words

Day 101 Shades of Autumn Pie

Shades of Autumn Pie

Pie
1 Pie Pastry (See Day 100)
2 1/4 Pounds Apples, peeled and thinly sliced
1 Pear, peeled and thinly sliced
1/3 Cup plus 2 Tablespoons Sugar
1 Lemon, zested and juiced
1 1/2 Tablespoons Cornstarch
1/2 Teaspoon Ground Ginger
1/8 Teaspoon Ground Nutmeg

Topping
3/4 Cup Whole Wheat Flour
1/2 Cup Brown Sugar
1/2 Cup Pecan Halves
1/4 Teaspoon Ground Cinnamon
3 Tablespoons Cold Earth Balance, cut into small pieces
1 1/2 Teaspoons Almond Milk

1.  Coat a pie or tart pan with oil.  On a lightly floured surface, roll out the dough to fit the pan.  Place in pan and flute the edges.

2.  Combine apples, pear, 1/3 cup sugar, zest and lemon juice in a large bowl.  Toss to coat.  Preheat oven to 400F.

3. Mix the remaining 2 tablespoons sugar, ginger, nutmeg and cornstarch.  Add to the fruit and toss to combine. Pour the filling into the pie shell.

4. Bake for 40 minutes.

5.  While pie is baking, prepare the topping. Add the flour, sugar, pecans and cinnamon to a food processor.  Pulse 5 or 6 times to chop the nuts.  Scatter butter over the ingredients, pulse to combine.  Turn the machine on and add the milk in a stream.  Immediately turn the machine off.

6.  After the pie has baked for 40 minutes, reduce the oven temperature to 350F.  Spread the crumb topping evenly over the pie.  Bake 20 to 30 more minutes.  The juices of the pie should be bubbly and the topping browned.

7.  Transfer the pie to a rack.  It should cool 1 hour before cutting.

Pairs well with  Zerran Spanish Wine Blend

Soundtrack The Sword - Age of Winters

Day 100 Pie Pastry

Pie Pastry

I have amazed myself by completing 100 days of recipes.

1 2/3 Cups All Purpose Flour
1 1/2 Tablespoons Sugar
1/2 Teaspoon Salt
5 Tablespoons Earth Balance, cold and cut into 1/4 inch pieces
1/4 Cup Very Cold Water

1.  Place flour, sugar and salt in a food processor; pulse to mix.  Add the Earth Balance.  Pulse until mix looks like cornmeal.

2.  Add the water, a little at a time while the machine is running.  The pastry should look like damp, clumpy sand.  You may not need all of the water.  The pastry should hold together easily when pressed between your fingers.

3.  Transfer the dough to a work surface and gather it into a ball. Place the dough on a piece of plastic wrap and flatten to a disk.  Wrap in the plastic wrap and refrigerate for an hour.

4.  The pastry should be ready to roll.  Fits a 9 inch deep dish pie pan or a 11 inch tart pan.


Goes well with Shades of Autumn Pie

Soundtrack P.O.D.- Boom

Day 18 Leek and Onion Pie

Leek Onion Pie

Leek and Onion Pie

Pastry

1 Cup All Purpose Flour, plus additional for rolling
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
Water
3 Tablespoons Olive Oil

Filling

1 1/2 Tablespoons Olive Oil
6 Leeks, trimmed and sliced into 1 inch pieces
2 Sweet Onions, chopped
1 Cup Cilantro, chopped
1/3 Cup Dill, chopped
1 Mint Sprig, chopped
Zest of one Lemon
Juice of one Lemon
Salt and freshly Ground Pepper, to taste
1 Tablespoon Bulgar

Rolled crust 

1. To make pastry: Add flour, salt and baking powder to food processor fitted with a plastic dough disk. Pulse to mix,  With motor running, add enough water to make sure dough is soft, but not wet. Add 1 Tablespoon of oil.  Run until well combined. Dough should form a ball. Turn out dough on to a well floured surface.  Cover with plastic wrap and let rest for 1 to 2 hours in the refrigator.  You can make the dough a day in advance.

Trimmed Leeks

2.  Preheat oven to 350 F.  Lightly oil a 2 quart baking dish,

Herbs

3.  To make filling: Heat oil in a large heavy skillet over medium heat.  Add the leeks and onion. Cook, stirring occasionally until tender, about 12-15 minutes.  Reduce heat to low if the leeks begin to brown.  Add a little water if the mixture begins to stick.  Remove from heat, add herbs and lemon. Season with salt and pepper and set aside.

Bottom crust

4.  Divide dough into 2 parts, one for the bottom crust and one for the top.  The size of your parts will depend on the width and depth of your dish.  I used a deep souffle dish so my portions were 3/4 to 1/4.  Roll the larger part out and place in the dish.  The dough needs to go over the side of the dish.  Brush with olive oil.

Filled pie

5.  Sprinkle bulgar over the dough in the dish; this will soak up juices as the pie cooks.  Spoon in the leek mixture.  Roll out the remaining dough is a circle slightly larger that size of the dish.  Pull in any excess dough from the lower crust to cover the leek mix.  Top with the smaller piece of dough.  Pinch the bottom and top crusts together to seal.  Brush the top with olive oil.  Make several large pricks in the top dough to release steam.  Bake until golden, about 1 hour.

Ready to eat

Goes will with Spinach Beet Salad

Soundtrack - Beach Fossils - Clash the Truth