BEEF STROGANOFF PIE IN EGG NOODLE CRUST

BEEF STROGANOFF PIE IN EGG NOODLE CRUST

One of the wonderful things about fall and winter weather is the opportunity to break out those hearty meals that not only bring warmth and comfort to your table.  Most every family has favorite recipes for casseroles, one-pot meals, and hot dishes that help chase the cold weather away and leave each meal feeling a bit more fulfilled and filling.  A perfect example is this recipe for Beef Stroganoff Pie.

Traditionally, Beef Stroganoff is a dish consisting of finely sliced or ground beef that's cooked with diced onion until tender, thickened during the process, and finished with a sherried sour cream sauce.  Commonly, this delicious mixture is served over rice or noodles.  Many cooks have a tendency to garnish it with dried parsley sprinkled on top.  A common Eastern European custom is to sprinkle paprika on top just before serving.

Preparing this dish isn't terribly hard in its traditional version or as a pie.  Regardless of how you choose to enjoy your Stroganoff, it's a wonderful dinner option and deserves to be shared with those whom you enjoy!

STROGANOFF PIE RECIPE:

CRUST:

·         8oz. Bag of Egg Noodles

·         1 tsp. Garlic, minced

·         3 Tbs. Butter

·         ½ Cup Parm Cheese

·         1 Egg

Combine the cooked noodles with the other ingredients while the noodles are warm. Chop mixture with two knives until ingredients are well combined and noodles in small sections. Essentially “cutting in” the mixture together.  Press the pasta mixture into pie plate making sure the pasta covers the bottom and sides of the pie plates and set aside.

FILLING:

·         1 teaspoon Olive Oil 

·         1 Lb. Sirloin, Sliced Thin (or Ground Beef)

·         1 Cup Onion, Finely Chopped 

·         1 tsp. Minced Garlic

·         1 (8-Ounce) Package Mushrooms, Sliced (Optional) 

·         2 Tbs. Flour 

·         1 Cup Beef Broth 

·         1/4 tsp. Kosher Salt

·         1/8 tsp. Black Pepper 

·         3/4 Cup Sour Cream

·         1 Tbs. Dry Sherry

Heat oil in a large non-stick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned.  If using ground beef, continue stirring to crumble.  Add onion, garlic, and mushrooms (optional) to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently.

Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.

Remove from heat. Stir in sour cream and sherry. Pour into prepared noodle pie crust.

Bake at 350 degrees for 15 – 20 minutes.





JEAN (TRAUT) DENTON'S LEMON SNOW ICE BOX PIE

JEAN (TRAUT) DENTON'S LEMON SNOW ICE BOX PIE

There is no question that I come from a line of incredibly good cooks and bakers.  One of the best of the bunch is my Grandmother, Mrs. Jean (Traut) Denton.  From casseroles to salads, amazing vegetable side dishes to cookies, and certainly dessert, Grandma Denton knew how to serve up some truly incredible meals for her family.  Truth be told, we're quite a group!  Family gatherings are always large, noisy, and love-filled affairs with food shared just as abundantly.  Some of my favorite family memories from childhood to today usually involve sharing some form of family meal or celebration with this side of the family.  It's not surprising that one of those favorites should be featured here!  This one, in particular, being one my Grandmother both enjoyed and was rather proud of.

JEAN (TRAUT) DENTON’S LEMON SNOW ICE BOX PIE:

CRUST:

·         1 Cup Graham Cracker Crumbs

·         4 Tbs. Butter, Melted

·         1/3 Cup Sugar

FILLING:

·         4 Tbs. Sugar

·         2 Eggs, Separated

·         1 Can Eagle Brand Condensed Milk

·         1 Tbs. Grated Lemon Peel

·         ½ Cup Lemon Juice

·         1 Cup Coconut Flakes

FOR CRUST:

In a plastic bag, crush your graham crackers into crumbs.  Mix crumbs, butter, and sugar in a mixing bowl until all ingredients are moistened.  Spray a pie plate with baking spray, and press crumb mixture into plate.  Bake in a preheated oven at 350 degrees for 10 minutes.  Remove immediately and allow to fully cool.

FOR FILLING:

In a separate bowl, beat egg yolks until very thick.  Combine with condensed milk, lemon rind, lemon juice, and coconut. 

In a mixing bowl, whip egg whites until foamy, adding sugar as you allow to whip.  Fold egg white mixture into lemon mixture.  Pour filling into cooled crust.  Sprinkle the top with coconut and place in the freezer.  Allow to freeze for 4 – 6 hours.



NELL (YONKER) DYKSTRA'S HOT CHICKEN SALAD PIE

NELL (YONKER) DYKSTRA'S HOT CHICKEN SALAD PIE

This recipe has been in my family for at least 3 generations now.  My paternal grandmother, Mrs. Nell (nee Yonker) Dykstra used to make this as a casserole somewhat regularly.  The recipe was certainly one that was passed to my mother, whom I remember making this often during my childhood.  It's a nice alternative to the traditional chicken pot pie.  The potato chip crust and topping give a nice cruncy, salty addition to the rich and savory filling. 

This recipe is also a great make-ahead, and freezes beautifully.  For the casserole version, feel free to do without the potato chip crust, but be sure to top it with the crumbs on top.

NELL (YONKER) DYKSTRA’S HOT CHICKEN SALAD PIE:

CRUST:

·         2 Cups Potato Chips, Crushed

·         5 Tbs. Butter, Melted

FILLING:

·         1 Can Cream of Chicken Soup

·         4 Chicken Breasts (Boneless/Skinless)

·         4 Hard Boiled Eggs

·         1 Cup Celery, Chopped

·         1 Onion, Chopped

·         ¾ Cup Mayonnaise

·         2 Cups Potato Chips, Crushed

FOR CRUST:

Crush 2 cups of potato chips in a plastic bag until pieces are very small.  In a mixing bowl, blend crumbs and butter until all have been moistened.  Spray a pie plate with baking spray and press crumb mixture into shell.  Set aside.

FOR FILLING:
Hard boil your eggs and chicken breasts first.  Once cooled, peel your eggs.  With a kitchen knife and fork, shred your chicken breasts into pieces in a large mixing bowl.  Chop your eggs, onion, and celery.  Add to your shredded chicken.  Add chicken soup and mayonnaise.  Mix all thoroughly.  Salt and pepper to taste.

Spoon your chicken filling into your crust, topping with remaining crushed potato chips.  Bake in an oven at 425 degrees for 30 minutes.



CARAMEL APPLE CHEESECAKE PIE

CARAMEL APPLE CHEESECAKE PIE

Good pie is like a good friend.  Always makes you smile, always welcome at your table, and makes about any day better.  It comes as NO surprise then that this wonderful recipe comes from a good friend, Mr. Jason Garcia, who recently made this recipe in its original dessert bar form.  I loved the idea so much that I borrowed the recipe from my friend and adapted it into pie form!  Special thanks to Jason for being not as sweet as this pie is, but for sharing it with Reader's Piegest!  Thanks, Jason!

Caramel Apple Cheesecake Pie

Ingredients:

Crust:

·         2 Cups Cinnamon Sugar Graham Cracker Crumbs

·         1/3 Cup Brown Sugar, Firmly Packed

·         ½ Cup (1 sticks) Butter, Softened

·         1 Cup Package of Pecan Pieces

Cheesecake Filling:

·         2  8 Oz. Packages Cream Cheese, Softened

·         3/4 Cup Sugar, Plus 2 Tbs., Divided

·         2 Eggs

·         1 1/2 tsp.  vanilla extract

Apples:

·         3 Granny Smith Apples,  Peeled, Cored and Finely Chopped

·         1/2 tsp.  Cinnamon

·         1/4 tsp.  Nutmeg

Streusel Topping:

·         1 Cup Brown Sugar, Firmly Packed

·         1 Cup All-Purpose Flour

·         1/2 Cup Instant Oatmeal

·         1/2 Cup (1 stick) Butter, Softened

Drizzle:

·         ½ Cup Caramel Sundae Topping for Drizzling After Baked

Directions:

Preheat oven to 350 degrees F.  Spray a 9 inch pie plate with baking spray.

In a medium bowl, combine graham cracker crumbs, brown sugar, and softened butter until mixture is crumbly.  Spread pecan pieces along bottom of the crust.  Press evenly into a pie plate, and baked for 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.  Add eggs, 1 at a time, and vanilla extract. Stir to combine all ingredients fully.  Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg

Spoon spiced apples evenly over cream cheese mixture.

For the streusel topping, in a small bowl, combine all ingredients and sprinkle streusel topping over apples.

Bake 40 to 45 minutes, or until filling is set.  Drizzle with caramel topping and let cool.



RUM RAISIN PIE

RUM RAISIN PIE

Continuing the interest in classic fall pies, it's time to introduce a new twist on an old favorite.  An East Coast and Southern States favorite is the Raisin or Sour Cream Raisin Pie.  With its substantial, rich flavor this pie definitely a worth trying, particularly when you hit the standing recipe with just a hint of rum or rum flavoring.

RAISIN PIE

·        1 Pie Crust Pastry for Double Crust Pie

·        4 Cups Raisins

·        4 Cups Water

·        1 Cup Brown Sugar

·        5 Tbs. Cornstarch

·        1 tsp.  Cinnamon

·        1/2 tsp. Salt

·        2 tsp. Lemon Juice

·        3 Tbs. Butter

·        1 tsp. Vanilla

·        1 tsp. Rum or Rum Flavoring

Preheat oven to 425°.  Roll out both top and bottom pastry crusts.  Spray a deep dish pie plate with baking spray and line with bottom pastry crust. 

Combine raisins and water in saucepan, bring to boil and cook for 5 minutes.  Blend brown sugar, cornstarch, cinnamon, and salt together, slowly stir into hot raisins.  Cook and stir until thick and syrup is clear.  Remove from heat, and stir in lemon juice, butter, rum, and vanilla.  Cool slightly
.
Pour raisin filling into pastry.  Cover with top crust and seal edge with a fork.  Vent top crust with a couple slits.  Bake 30-35 minutes, cover with foil if necessary during baking if crust gets too brown.  Cool before serving.  Serve with ice cream or whipped cream.



HOOSIER SUGAR CREAM PIE

HOOSIER SUGAR CREAM PIE

I'm a major fan of two things besides pie:  Food & History.  You can imaging how much it excites me when I get to combine both into one project!  And what better one to share both categories than a Hoosier Sugar Cream Pie.

The origins for a Hoosier or Sugar Cream Pie can be found as early as 1810 in an old Shaker cookbooks from both South Eastern Indiana and Western Ohio.  It's known by a number of different names:  Hoosier Cream, Sugar Cream, Sugar Pie, Finger Pie, etc. dependant entirely on the region. 

Historians will tell you that this was introduced as a favorite Amish household, which is most likely true.  I've spoken to friends from as far South as Kentucky, and this was always a family household favorite in the winter when the preserves cabinet was starting to get low and the apple bins were empty.

For as much fuss and bother as there is about the appropriate name of this confection, this pie is actually surprisingly simple to make, takes very little time to bake, and requires very few ingredients outside of what you may already have at home.  It's great for when you have limited time and company is coming, and is definitely a sweet addition to any gathering.

HOOSIER SUGAR CREAM PIE

·         1 Pie Crust

·         1 C. Sugar

·         8 Tbs. (1 Stick) Butter

·         2 C. Milk

·         1/3 C. Cornstarch

·         1 tsp. Vanilla

·         1/8 tsp. Nutmeg

Preheat Oven to 350 Degrees.  Roll out 1 pie crust for a 9 – 9 ½” Pie Plate.  Spray pie plate with baking spray and lay in pie crust.

In a separate bowl, mix cornstarch and ½ Cup of Milk, whisking with a fork to thicken.  Set aside.

In a large sauce pan, stir sugar & remaining  1½ Cups milk in over medium heat until sugar has disolved.  Add butter and continue to stir over medium heat until butter has completed melted.  Slowly add the cornstarch & milk, stirring constantly.  Add nutmeg & cook until thickened. Remove from heat. Add vanilla & stir well.

Pour into unbaked pie shell.   Sprinkle with a little more nutmeg or cinnamon.  Bake for 15 – 20 minutes or until the pie crust appears to be completely done.  Remove from oven and let cool.

VENISON PICADILLO PIE

Fall means for many people the time honored tradition of Deer Hunting Season.  Those several weeks a year in which ardent outsiders & sportsmen take to the woods and fields in pursuit of that trophy buck or doe, their reward for the hours of stalking and tracking.  Where an 8-point buck may bring in some serious satisfaction, here’s a fantastic recipe that will satisfy the hunger of even your most serious hunter, and is sure to please as well.

**A Note To All Cooks:  Venison isn’t always readily available in some communities.  Most higher end grocery store meat counters or butchers should still be able to not only special order venison, but should also be able to grind it for you as well.  In the event that you are unable to get venison in your local area, a milder quality ground breakfast or chicken sausage is a good option as well.

VENISON PICADILLO PIE:

·         2 Pre-Made Pie Crusts

·         ½  Large Onion, Chopped Fine

·         ½  L Bell Pepper, Seeded & Finely Chopped

·         1 Tbs. Olive Oil

·         1 Tbs. Minced Garlic

·         1 Lb. Ground Venison or Venison Sausage (or your protein of choice)

·         1 14 Oz. Can Diced Tomatoes

·         1 tsp. Cumin

·         ⅛ tsp. Cinnamon

·         1 Pinch Ground Cloves

·         1 tsp. Oregano

·         ¼ Cup Green Olives, Chopped

·         1 8.8 Oz. Uncle Ben’s Ready Rice – Wild & Long Grain Rice

Directions:

Preheat oven to 350 degrees.  Prepare and roll out both pie crusts.  In a baking sprayed pie plate, lay in your bottom crust.

Prepare and chop all vegetables. Heat the oil in a large frying pan over medium-high heat.  Add garlic, onions, and bell pepper, stirring occasionally, until the onion is softened and turning translucent, about 5 minutes.

Stir in the venison and brown the meat for 5-7 minutes, or until fully browned.

Add the tomatoes, cumin, cinnamon, cloves, and oregano.  Reduce heat to low, cover and simmer for about 15 minutes. Stir occasionally and add additional liquid, if needed, and turn down the heat if it begins to boil.

Prepare rice mixture according to the package.  Add rice and olives and simmer 5 minutes longer.  Salt and pepper to taste.  Spoon mixture into bottom crust.  Cover with top crust, and vent top.  Roll crust edge under towards center of the pie.  Bake for 40 minutes, or until crust golden brown.