Pineapple meringue pie

This was an easy pie to make, and I canoodled it a little to make it my own. I used this pie crust, subbed margarine for butter in the custard, and put a little less sugar in the meringue than called for. I just love how the little peaks on the meringue have a wintry look, and this pie was a real winner.

Pineapple meringue pie (from TastyKitchen blog – check out the step-by-step photos there – amazing!)

for the pie:

3/4 cup sugar

2 tablespoons margarine

2 whole eggs, separated

1/3 cup cornstarch

1/2 teaspoon vanilla extract

1/2 cup plus 2 tablespoons water

8 ounce can crushed pineapple

1 9″ prebaked pie crust

for the meringue:

2 whole eggs, from separated eggs above

1/8 teaspoon salt

1/4 teaspoon cream of tartar

2 tablespoons sugar

1 teaspoon vanilla

Follow directions for making the pie crust (or use your own). After rolling out the dough, place in an ungreased 9″ pie pan. Turn edges under to make a fluted edge, or use a fork. Prick the bottom of the pastry all over with a fork, then refrigerate for 20 minutes. Bake in a preheated 425 degree F oven for 10 minutes, until golden.

For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.

For the meringue: whip the egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached the soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400 degrees F for just a few minutes. Store in the refrigerator until ready to serve. Makes 8 servings.

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Lattice crust minestrone pot pie

My weak attempt at lattice-crust-making aside, this was a great little pie. Really more like soup with a crust, but thoroughly warming and tasty. Of course, I used some soy parmesan instead of the real thing, and also used baby spinach leaves instead of kale. Also used my own crust, a lower-fat version from Dorene Gilletz.

Lattice crust minestrone pot pie (adapted from Food&Wine)

2 tablespoons extra virgin olive oil

3 medium leeks, white and light green parts only, halved lengthwise and thickly sliced

3 celery ribs, halved lengthwise and sliced crosswise 1/4″ thick

2 carrots, halved lengthwise and sliced crosswise 1/4″ thick

4 garlic cloves, minced

1 2-pound butternut squash – peeled, seeded, and cut into 1″ chunks

12-ounces baby spinach

1 15-ounce can Northern white beans, or cannellini beans, or white pinto beans

1 24-ounce can diced tomatoes

5 1/2 cups chicken broth

2 teaspoons chopped rosemary

1 bay leaf

grated soy parmesan, for the soup and the crust

kosher salt and freshly ground pepper

Pastry for one pie (recipe to follow)

Heat the olive oil in a large saucepan. Add the leeks, celery, carrots, and garlic; cook over moderate heat until the vegetables are golden and tender, about 12 minutes. Stir in the squash, spinach, tomatoes, beans, chicken broth, and rosemary and bring to a boil. Add the bay leaf and a sprinkle or two of the soy parmesan, and season with salt and pepper. Cover and simmer the soup gently until the squash is tender, about 25 minutes. Let cool completely.

Meanwhile, prepare the pastry (recipe below) and refrigerate for 20 minutes. Then, on a flat surface between two sheets of parchment paper, roll out the pastry to a round, or 1″ larger than your bowl. Using a pizza cutter, cut the pastry into 1/2″ strips. Weave the strips into a lattice, or just criss-cross them if, like me, you didn’t have the time. Refrigerate until firm.

Preheat the oven to 400 degrees F. Ladle the soup into a 1 1/2 – 2 quart bowl and set it on a large baking sheet. Lay the pastry lattice over the bowl and fold the overhang or just press it against the bowl to adhere. Lightly brush the lattice top with egg wash (1 egg beaten with 1 tablespoon water), then sprinkle on a little soy parmesan. Bake the pot pie for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for about 45 minutes longer, until the pstry is golden brown and the soup is bubbling. Makes 4 – 6 servings.

Pastry crust:

1/4 cup margarine, frozen

1 1/2 cups flour

1/8 teaspoon salt

2 tablespoons canola oil

3 tablespoons cold water

1 tablespoon lemon juice

Combine margarine, flour, and salt in processor. Process with quick on/offs til crumbly. Add oil, water, and lemon juice. Process until dough begins to gather together. Press dough together to form a ball. Wrap in plastic wrap and chill for 20 minutes. Then roll out dough between 2 sheets of either plastic wrap or parchment paper.

 

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Nantucket cranberry pie

This was sooo good that I think I will include it on our Thanksgiving dessert menu. Of course, that would mean eating the same dessert two weeks in a row. Lucky us.

Nantucket cranberry pie (slightly adapted from Pioneer Woman)

margarine, for greasing

2 heaping cups cranberries

3/4 cups pecans, chopped (measure, then chop)

2/3 cup sugar

1 cup flour

1 cup sugar

1 stick margarine, melted

2 eggs, lightly beaten

1 teaspoon pure almond extract

1/4 teaspoon salt

1 tablespoon sugar for sprinkling

Preheat oven to 350 degrees F. Generously grease a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.

In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.

Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.

Bake for 45 – 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar, for a little extra crunch.

Cut into wedges and serve with soy whipped cream or your favorite non-dairy ice cream.

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Mushroom Spinach and Walnut Pie

The original recipe for these delightful puff surprises called for one big pie, but my puff pastry came in smaller blocks, so I made individual pie-lets. These came together easily and were actually fun to eat. The veggie filling is excellent.

Mushroom Spinach and Walnut Pie

2 packages frozen puff pastry (either large sheets for one big pie, or smaller sheets, for several individual pies), thawed

2 tablespoons olive oil

4 cups sliced mushrooms (shitake, baby bells, button – explore)

8 cups baby spinach, packed

1/4 cup walnuts, chopped

1 bulb roasted garlic

1/2 teaspoon dried rosemary, crumbled

salt and pepper

Preheat the oven to 350 degrees F.

Heat 1 tablespoon olive oil in a large saute pan. Add the mushrooms and saute until soft and browned. Remove the mushrooms to cool.

Add the remaining oil and saute the spinach leaves. While the spinach wilts and the mushrooms cool, roll of the dough (either a large 12 x 8″ rectangle, or smaller rectangles, depending upon how your puff pastry is precut). Place the dough onto a parchment lined baking sheet.

Top the dough with the mushrooms, then the wilted spinach. Sprinkle over salt, pepper, rosemary, and chopped walnuts. Roll out the remaining dough to top the pie(s), crimping and tucking the edges under. Lightly score the top with a shart blade, occasionally piercing for steam vents.

Bake in the center of the oven for 20 – 25 minutes, until golden and crisp. Makes 4 servings.

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Tamale pie

Mmmmm. This was a hit. Cornbread and chili were meant to be paired together. This was an interesting arrangement, and easy to prepare. I used Trader Joe’s cornbread mix, which actually has little kernels of corn in the batter. Homerun! (This is originally made in a cast iron skillet; as I don’t own one, I used my regular large skillet, then transferred the contents when done to a 9″ casserole pan).

Tamale pie (adapted to be nondairy by me; original recipe from RecessionKitchen)

1 tablespoon olive oil

1 onion, thinly sliced

2 cloves garlic, minced

1 green bell pepper, thinly sliced

1 28-ounce can diced tomatoes

1/2 teaspoon salt

1 tablespoon chili powder

2 teaspoons cumin

1 can navy beans, rinsed and drained

1 12-ounce package meatless ground soy meat

3/4 cup frozen corn

1 can pitted olives

1 package of your favorite cornbread mix (or use your favorite cornbread recipe)

3 ounces soy cheddar cheese, shredded

Preheat oven to 350 degrees F. Heat large skillet over medium heat and add the oil. Add the onions, garlic, and green pepper and saute for 5 minutes, stirring occasionally. Add the tomatoes and turn the heat up a little. Add the salt, chili powder, and cumin, and stir. Add the beans, soy meat, and corn; stir. Stir in the olives, reserving 10 – 12 to decorate the top.

Remove from heat; transfer contents of pan into baking dish.

Prepare your cornbread. Then spread the cornbread batter over the top of the tamale pie. Sprinkle the shredded cheese over the top. Decorate with olives.

Bake for 40 minutes or until the cornbread is cooked through. Makes 6 servings.

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Berry ice cream pie

This was an easily adaptable recipe from Cooking Light. I used a quart of SoyDelicious vanilla ice cream, and a 12-ounce bag of frozen berries (blueberries, raspberries, strawberries, blackberries, and pitted cherries). Total ice cream smackdown.

It looked so inviting, even before the first cut. I loved the swirl ~

Berry ice cream pie

1/3 cup water

1/4 cup sugar

1 tablespoon cornstarch

2 tablespoons brandy

1 12-ounce package frozen berries (your choice – I used a medley I found at Trader Joe’s. The original recipe calls for cherries)

2 tablespoons margarine, melted

2 tablespoons honey

1 1/2 cups graham cracker crumbs

4 cups soy vanilla ice cream (softened)

Preheat oven to 375 degrees F.

Combine first 5 ingredients in a medium saucepan. Bring to a boil, cook 2 minutes or until thick, stirring constantly. Cool completely.

Combine margarine and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9″ pie pan. Bake for 8 minutes, then cool completely.

Place 1/2 cup of the cooled berry mixture in a blender, and puree til smooth. Place remaining berry mixture in an airtight container; cover and chill.

Place softened ice cream in a large bowl; beat with a mixer at medium speed until smooth. Add pureed berry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into cooled crust. Cover and freeze 4 hours or until firm. Top wedges with reserved berry sauce just before serving. Makes 8 servings.

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Chocolate pecan pie

I love pecan pie, and really wanted to try this chocolate version. Can I say that I was disappointed? I found it a little too sweet and chocolate-y, but the most dismaying part was that it didn’t have that creaminess that regular pecan pie has – this was quite dense and hard. Tasty, yes, but not what I was expecting. I served it with some soy whipped cream, which worked well.

Chocolate Pecan Pie (from Food&Wine) – I made my own crust, but you can follow their recipe on the website

crust:

1 cup flour

1/8 teaspoon salt

6 tablespoons margarine, cold

2 to 3 tablespoons cold water

filling:

1 1/2 cups pecan halves

4 tablespoons margarine

6 ounces bittersweet chocolate, broken into pieces

1/2 cup light brown sugar

3 large eggs, lightly beaten

3/4 cup light corn syrup

1 teaspoon vanilla extract

pinch of kosher salt

soy whipped cream, optional

CRUST: Heat oven to 425 degrees F. Combine flour and salt in a large bowl; cut in margarine with fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into a ball; flatten slightly.

Roll out ball of dough on a lightly floured surface into a 12″ circle. Fold into quarters and place into a 9″ pie pan; unfold, pressing firmly against bottom and sides. Trim any overhand, and crimp decoratively. Prick bottom and sides of crust with fork. Bake 8 – 10 minutes until golden. Remove from oven and cool. Reduce oven temperature to 350 degrees F.

FILLING: Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate. In a small microwave-safe bowl, melt the margarine with the chocolate in a microwave oven. Stir until blended and smooth. Scrape the chocolate mixture into a medium bowl and add the brown sugar. Stir in the eggs, corn syrup, vanilla, and kosher salt, then stir in the pecans.

Pour the filling into the pie shell and bake for 40 – 45 minutes, or until set in the center. Let the pie cool completely. Serve with the soy whipped cream.

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Apple cranberry tart

All things sweet, tart, and nutty, rolled into one. Definitely addicting, we found it tasted even better the next day, after refrigeration. I added a little soy whipped cream on the top, but this dessert stands on its own, with or without the little extra. Oh, and the color is lucious!

Apple cranberry tart (modified from Taste of Home website)

1 1/4 cups apple cider, divided

1 1/3 cups sugar

3 medium tart apples, peeled and cubed

1 package (12 ounces) fresh or frozen cranberries

1/2 cup all purpose flour

pastry for single-crust pie (10″) – I used my favorite crust recipe

topping:

1/3 cup chopped pecans

1/3 cup all purpose flour

3 tablespoons margarine, melted

1/4 cup packed brown sugar

12 pecan halves

In a large saucepan over medium heat, bring 3/4 cup apple cider and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5 – 8 minutes or until apples are tender and berries pop. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.

Fit pastry into a 10″ fluted tart pan with removable bottom. Line pastry with double thickness of heavy-duty foil.

Bake at 450 degrees F for 5 minutes. Remove foil; bake 7 – 10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375 degrees F for 30 – 35 minutes or until golden brown. Makes 12 servings.

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Bacon “cheese”burger pizza

An inspired idea from this blog, I knew immediately that this was something I could make dairy-free and delicious. I used soy cheddar and soy mozzarella cheeses, both of which melt beautifully and taste great. Personal preference, I used ground turkey instead of beef, and I also used turkey bacon. My pizza dough was bought at Trader Joe’s, already prepared and ready to roll!

Bacon “cheese”burger pizza

1 ball of pizza dough

cornmeal for dusting

1/2 cup tomato or pizza sauce

1/2 – 1 pound ground turkey, sauteed and browned

3 strips turkey bacon, browned

1 onion, thinly sliced and sauteed til nicely browned

large handful of shredded soy cheddar cheese

large handful of shredded soy mozzarella cheese

Preheat oven to 475 degrees F. Stretch out your pizza dough and place on your baking pan that has been dusted with cornmeal. Spread a thin layer of sauce over the dough, leaving about a 1″ border from the edge. Add the bacon, onions, and ground turkey. Top with cheeses. Bake for about 8 – 10 minutes, til crust is lightly browned and cheeses are melted. Makes 6 servings.

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Summer squash and tomato tart

This photo is half of the tart, the other half being consumed no sooner than it was cut. This delightful dish wiped us away with its great flavors. In the original recipe, the crispy crust lays host to a thin layer of pesto-infused goat cheese (or in this case, soy cream cheese), topped with browned squash and onions, and finally layered with fresh tomatoes – all baked to perfection. We really liked my nondairy version – couldn’t imagine it tasting any better.

Summer squash and tomato tart

2 tablespoons extra virgin olive oil

1 pound small yellow squash, sliced 1/4″ thick

1 large onion, halved and thinly sliced

salt and freshly ground pepper

2 tablespoons prepared dairy-free pesto (I make my own and freeze it)

2 heaping tablespoons soy cream cheese

flour for dusting

14 ounces frozen puff pastry, thawed

2 plum tomatoes, very thinly sliced

1 large egg beaten with 2 tablespoons water

10 small pitted green olives, coarsely chopped

Preheat oven to 425 degrees F, and line a baking sheet with parchment paper. In a large skillet, heat the olive oil, then add the squash and onion, season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until the squash and onion are lightly browned, about 5 minutes. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Transfer vegetables to a strainer and press lightly.

Meanwhile, in a small bowl, blend the pesto with the cream cheese. On a lightly floured surface, roll out the puff pastry to a 13″ square; trim the square to 12 “, and prick the pastry all over with a fork and invert it onto the parchment-lined baking sheet.

Spread the cream cheese mixture in a thin layer all over the pastry, leaving a 1” border all around. Top with the squash mixture. Arrange the tomato slices on the tart and sprinkle with salt and pepper. Fold up the sides, pressing the corners together. Trim any excess pastry at the corners. Brush the pastry with the egg wsh and bake in the lower third of the oven for about 45 minutes (mine only took 35 minutes), until the edges are golden and the bottom is completely cooked through. Sprinkle with the olives, cut into squares and serve right away. Serves 4.

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