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Friday, September 30, 2011

Zucchini Pie

If you're lucky enough to know a successful and generous gardener (thanks, Dad!) you probably have plenty of zucchini on hand to do some experimenting.  It's still very warm here so I didn't feel like turning on the oven for an hour to bake zucchini bread, but couldn't resist trying zucchini in a pie.  Hey, the baking time is shorter!  My husband asked to have it again the next night, and that seems like a pretty good endorsement of how yummy this pie is.  We ate it for a main course.

Zucchini Pie

1 single crust pie shell, unbaked
2 medium zucchini, sliced thin
1 green pepper, diced
1 onion, diced
1  clove garlic, minced
2 Tablespoons olive or canola oil
1 teaspoon dill
1 teaspoon salt
1 cup shredded cheese (I used white cheddar, use whatever cheese you like or have on hand)
2 eggs, whisked together

  • Preheat oven to 375 degrees.
  • Saute zucchini, pepper, onion and garlic in the oil.  
  • Add the dill and salt, then stir in one half of the cheese.
  • Spoon into the crust then pour the eggs over the vegetables.
  • Sprinkle the remaining cheese on top.
  • Bake for 30 minutes, or until a knife inserted in the center of the pie comes out clean.
  • Let stand for at least 5 minutes before cutting.

Wednesday, September 21, 2011

Apricot and Blueberry pie

When a friend gave us some apricots, I started looking for an apricot pie recipe.  Most of the recipes I found involved cooking and pureeing the fruit to make a chiffon or the use of dried apricots.  Neither of those options was appealing at the time, so I decided to do it as a regular fruit pie - and throw in my last bag of frozen blueberries.  This was yummy pie paired with vanilla ice cream.

Apricot and Blueberry Pie

Pastry for two crust 9 inch pie

About 3 cups of sliced apricots
1-2 cups frozen blueberries (or fresh)
2/3 cups sugar
1 Tablespoon lemon juice
4 Tablespoons cornstarch
1/2 teaspoon nutmeg or cinnamon

  • Combine the apricots and blueberries in a bowl with the sugar and lemon juice.  Let sit for about 30 minutes to juice while you prepare the pastry and preheat the oven to 425 degrees.
  • Stir the cornstarch and spice into the fruit and pour into the pie shell.  Put on top crust and flute edges. Bake for 15 minutes.
  • Reduce heat to 375 degrees and bake for an additional 35-40 minutes.
  • Let cool for an hour or two before serving.