Friday, January 23, 2015

Just Because it is Pie Day!

Thank Goodness It's Friday!
This week seems to have flown by but I have been looking forward to today...
Today is National Pie Day!
So I am changing up our normal Chinese Food for Farruggia Family Fun Night
and making Chicken Pot Pie and a Blueberry Pie...
Ok two Blueberries one is for a sick friend. 

Here is the card I am attaching to the pie:
Supplies used: Lost Lagoon Cardstock, Whisper White Cardstock, White Doilie, Calypso Coral Cardstock, Sahara Sand Cardstock, Moonlight DSP Stack, Lost Lagoon Stampin Pad, Arrows Embossing Folder, Sahara Sand Ribbon, Circle Framelits, Large Scallop Punch, A Dozen Thoughts Stamp Set and SNAIL. 

Here is my Chicken Pot Pie Recipe:
(ok.. it is Ina Garten's but you know I Copy & Share Everything Else!)
Ingredients
  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced fresh parsley leaves
  • For the pastry:
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

  • Directions
    Preheat the oven to 350 degrees F.
    Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
    In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
    For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
    Preheat the oven to 375 degrees F.
    Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

    And the Blueberry Pie Recipe:
    Ingredients:
    1 (9 inch) unbaked pie crust
    3/4 cup white sugar
    1/3 cup all-purpose flour
    2 teaspoons grated lemon zest
    1 tablespoon lemon juice
    5 cups fresh or frozen blueberries
    Directions:
    1.Preheat the oven to 375 degrees F (190 degrees C).
    2.Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
    3.In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
    4.Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
    ALL RIGHTS RESERVED © 2015 Allrecipes.com
     
    2/3 cup packed brown sugar
    3/4 cup rolled oats
    1/2 cup all-purpose flour
    1/2 teaspoon ground cinnamon
    6 tablespoons butter
     
     
    Blueberry Pie # 2 Recipe:

    Ingredients

    Pastry

    2
    cups Gold Medal™ all-purpose flour
    1
    teaspoon salt
    2/3
    cup plus 2 tablespoons shortening
    4
    to 6 tablespoons cold water

    Filling

    3/4
    cup sugar
    1/2
    cup Gold Medal™ all-purpose flour
    1/2
    teaspoon ground cinnamon, if desired
    6
    cups blueberries
    1
    tablespoon lemon juice
    1
    tablespoon butter or margarine, if desired

    Directions

    • 1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
    • 2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
    • 3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
    • 4 In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
    • 5 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.


    Enjoy!
    Cary
    XXXOOO

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