DAD'S LEFTOVER TURKEY POT PIE
Turkey pot pie like you have never tasted before. It won't last long.
Provided by Rob Neil
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g
DAD'S SUGAR CREAM PIE
This is my grandmother's recipe from the early 1900s and was a favorite of my dad's. I think of them both whenever I make it!
Provided by Vanessa Hodson
Categories Desserts Pies Vintage Pie Recipes
Time 3h20m
Yield 6
Number Of Ingredients 7
Steps:
- Combine milk, sugar, and butter together in a 2-quart saucepan over medium-high heat; cook and stir until butter melts, 3 to 5 minutes. Pour about 1 cup milk mixture into a bowl and whisk cornstarch into mixture until smooth. Pour milk-cornstarch mixture back into the saucepan. Cook, stirring constantly, over medium heat until thickened, 5 to 10 minutes.
- Pour milk mixture into the pie crust and sprinkle with nutmeg. Refrigerate pie until firm, about 3 hours.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 52.5 g, Cholesterol 37 mg, Fat 20.1 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 251.5 mg, Sugar 38.1 g
MY DAD'S PIE CRUST
Daddy was the baker in our house. He was most fond of pie, but just couldn't make a descent crust to save him, until he found this recipe in either a Betty Cocker or Better Homes and Gardens cookbook. I don't know which (this was forty-five some years ago). I have looked on Zaar for a recipe like this - and while they are similar they aren't Daddy's. Word to the wise - roll the dough out between two pieces of wax paper - the only way. Do not double the recipe for two crusts - just doesn't work. I make one crust at a time and store in the fridge while making the next. We are crust fiends in our house - so I always make a thicker crust then this recipe produces. I make three portions of this recipes for a two crust pie (1 and 1/2 per crust). Prep time includes cooling time. Cooking times depends on for what you are using the crust. Patience Grasshooper - it will be worth it.
Provided by LauraBlueEyes
Categories < 60 Mins
Time 50m
Yield 1 8 inch
Number Of Ingredients 5
Steps:
- Add 1 cup plus 2 T flour to mixing bowl.
- Add salt and mix with fork.
- Add oil and mix with fork just until combine (will be crumbly).
- Add COLD water (I have a cup of water with ice cube set up for this) 1 T at a time. Mix and add water until a ball of dough forms.
- Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do).
- Roll out between two pieces of wax paper.
- Lift the top piece of paper off the crust.
- Lift the bottom paper with the crust to the pie pan and invert.
- Peel the wax paper from the crust.
- Fit and crimp: fill or bake blind if one crust.
- Fit, fill and repeat if two crust.
- I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch.
- Bake according to your pie recipe.
DAD'S FAVORITE LEMON ICEBOX PIE
This recipe was passed down from my grandmother to my mom, from mom to me, and from me to my daughter. For many years my dad has reaped the rewards of this pie from one of us, as it's the only Father's Day and birthday gift he has ever requested.
Provided by Debi H.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 5h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
- Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
- Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
- Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
- Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 66.3 g, Cholesterol 63.2 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 241.7 mg, Sugar 33 g
DAD'S MAZOLA NO-ROLL PIE/PASTRY SHELL
This pastry crust is so tender and flaky, and best of all SO EASY. A treasured family recipe from my dear father (Sam)---he never gave the recipe to anyone (except family), so shhh don't tell:) My Dad made 'Libby's Famous Pumpkin Pie' (2 pumpkin pies every Thanksgiving) and his extra-special 'Apple Pie In A Bag' recipe #117825 with this crust, and I use it for ALL of my pie baking. Enjoy! (Note: makes a single 8 or 9-inch crust).
Provided by BecR2400
Categories Dessert
Time 24m
Yield 1 pie shell, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
- For baked shell:.
- Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
- For unbaked shell:.
- Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.
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