anyone else making pie for Pi day, 3/14? I'm making quiche for the girls for lunch. Cheezz's recipe

Cheez, can you post your recipe? I have fontina and gruyere in frig waiting to be used smileys/smile.gif Thanks!

 
...which reminds me of "Harold and Maude"

67 INT. MAUDE'S APARTMENT - DAY

Harold sits in a chair, brooding. Maude is in her kitchen alcove.

MAUDE
How about some ginger pie?

HAROLD
Eh, fine.

MAUDE
I'll heat some up. My, it's nice to see you again, Harold. How's your hearse?

HAROLD
Oh, it's fine. Fine.

MAUDE
She seemed yare to me.

Maude lays out the table. Harold gets up. He has something on his mind.

HAROLD (nonchalantly)
Do you often model for Glaucus?

MAUDE
Heavens no! I don't have the time. But I like to keep in practice and poor Glaucus occasionally needs his memory refreshed as to the contours of the female form.

(she stops)
Do you disapprove?

HAROLD
Me! No. Of course not.

MAUDE (she wants the truth)
Really. Do you think it's wrong?

HAROLD (thinks, decides, and reports his conclusion)
No.

(he smiles)

 
I usually do not have that interesting of of frig, but ...

I made Baked Gnocchi last night and it called for for those 2 cheeses. I have to plan ahead when a recipe calls for certain ingredients...I have to drive 30 minutes to get cheeses like that smileys/wink.gif

 
it's actually quite similar to the lovely Ruhlman quiche, but not quite as rich.

instead of 2 pies I'm making one large one and then with the leftover filling some muffin tin crustless ones for me for lunches

 
and the first post in this thread is from wigs. another good recipe and a PRESS-IN PIE CRUST. yay

 
Tourti

Tourtière By The Canadian Living Test Kitchen (Serving(s) 8-10)

Tourtière is the crème de la crème of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtière is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.

Ingredients

•  1 tbsp (15 mL) vegetable oil
•  2 lb (1 kg) ground pork
•  1-1/2 cups (375 mL) beef stock
•  3 onions, finely chopped
•  3 cloves garlic, minced
•  2 cups (500 mL) sliced mushrooms
•  1 cup (250 mL) finely chopped celery
•  3/4 tsp (4 mL) salt
•  1/2 tsp (2 mL) each cinnamon, pepper and dried summer savory
•  1/4 tsp (1 mL) cloves
•  1 cup (250 mL) fresh bread crumbs
•  1/2 cup (125 mL) chopped fresh parsley
•  Pastry for double-crust 9- or 10-inch (23 or 25 cm) pie  
•  1 egg, beaten
•  1 tsp (5 mL) water

1. In large skillet, heat oil over medium-high heat; cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink. Drain off fat.

2. Stir in stock, onions, garlic, mushrooms, celery salt, cinnamon, pepper, savory and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 to 45 minutes or until about 2 tbsp (25 mL) liquid remains.

3. Stir in bread crumbs and parsley. Taste and adjust seasoning. Cover and refrigerate until cold or for up to 1 day. On lightly floured surface, roll out bottom pastry to 1/8-inch (3 mm) thickness; fit into pie plate.

4. Spoon filling into pie shell, smoothing top. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge.

5. Combine egg with water; brush over pastry. Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.

6. Cut steam vents in top; bake in 375°F (190°C) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes before cutting.



 
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