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Sunday, June 19, 2011

Asparagus Pie

Asparagus season is almost over, and I can't believe I've neglected to post this yummy asparagus pie recipe!  In March I went to California to visit my lovely daughter Cara and her family, and got my issue of Sunset magazine (the April 2011 issue) in the mail the day I left.  So I took the magazine along to read on the airplane.  This recipe looked great, so we made it during my visit.  It was delicious - and is perfect for either a main course or side dish.

In the magazine, this is made as a tart in a rectangular dish.  Cara didn't have one of those so we made it in a regular pie pan.  If you have a square or rectangular dish to make this in, definitely use it because the asparagus looks petty lined up in it - I just did the best I could with the round pan.  Here's the recipe as given in Sunset magazine:

Asparagus and teleme tart

  • Preheat oven to 425 degrees.Unroll 1 sheet refrigerated pie dough and fold in half (I made pastry for a single crust pie from scratch).  Roll into a 6-by-16-in rectangle.  Fit into a 4-by-14-in rectangular tart pan (Tart can be made in a 9-in round tart pan, don't roll out dough, and cut asparagus to fit). Press dough against sides, and roll over the top with a rolling pin, save scraps for another use.  Prick bottom of crust with a fork and bake until golden, 10 to 15 minutes.
  • Line tart with 8 oz. thinly sliced teleme cheese or whole-milk mozzarella (not fresh or water-packed).
  • Trim ends from 1 lb. asparagus; cut into 3-1/2-in pieces.  Toss with 1/2 tsp. olive oil.  Arrange crosswise over cheese, tightly packed.  Bake until cheese melts, 15 minutes.
  • Sprinkle generously with pepper.

Sunday, June 5, 2011

Spring Mix Pie

Today was a perfect, lovely spring day - and perfectly lovely for hanging out on the front porch.  The only thing that could make porch sitting more ideal would be having some pie out there.  So I decided to make some pie and invite friends over to share.  Since this was an unplanned pie event on a Sunday, and we avoid doing any shopping on Sunday, I had to use what I could find around the house to create a pie.  I came up with 3 apples, half a container of strawberries, and an orange in the fridge - and a big rhubarb plant in the yard.

I combined these fruits with some sugar and flour and hoped for the best.

Curtis and Mary came over.  Their two sons, and a fiancĂ©e, tagged along when they found out there was pie at our house.  Everybody said they liked this pie - and not one crumb was left over.  I loved it.  This is one I would  make again "on purpose".

The only thing that could have improved this pie would be a scoop of vanilla ice cream  Sadly, we had none on hand....and it's Sunday....

Here's how to make this - it's an easy one!


Pastry for double crust pie
3 apples, peeled and chopped
8 oz fresh strawberries, chopped
2 large stalks rhubarb, chopped
1 large orange
1 cup sugar
1/3 cup flour

  • Combine the chopped apples, strawberries and rhubarb in a bowl.  Add the sugar and flour.  Squeeze the juice of the orange into the bowl.  Stir to combine.  Let this mixture sit while you prepare the pastry.
  • Roll out bottom crust and place in pie pan, pour fruit mixture into the pan.  Top with rolled out top crust.  Brush ice water onto the top and sprinkle with sugar.
  • Bake in preheated 425* oven for 15 minutes.
  • Turn oven down to 350* and bake for 35 minutes, or until top is lightly browned and the fruit is tender.
  • Let cool for half an hour or so before serving.