8-ALARM BUFFALO CHILI PIE IN A CORNBREAD PIE CRUST:

8-ALARM BUFFALO CHILI PIE IN A CORNBREAD PIE CRUST:

I've never made a secret of my love of all things hot and spicy, and when I fell on this wonderful recipe I knew one day I'd have to try it.  After a recent conversation with an amazing friend of mine regarding upcoming cooking projects, the topic turned to chili.  I felt particularly inspired to give this recipe a try for no other reason than, as said friend said "Because....Chili!!"  Honestly, what other reason DO you need?

For those who are perhaps new to the world of chili, let me explain a few fundamentals for you.  First, be aware that what you are perhaps accustomed to eating isn't REALLY chili.  No, really.  The canned variety you put on cheese fries, hot dogs, or mix with a brick of Velvetta or Philadelphia Cream Cheese to make a dip.  Chili is a sophisticated, multifaceted dish that can range on the spectrum from being a fantasticly filling meal on its own to being a 5 (or 8) alarm blaze in your mouth on the flavor and spice factor. 

At its root, chili (or the proper term:  Chili Con Carne) is a mixture of slow stewed meat - commonly beef, chicken, or chorizo sausage - that has been combined with tomatoes, onions, kidney beans, and spiced to the individual cook's preference.  The TRUE secret is in the cooking time and temperature.  Most all cooks will keep their spice blends, cooking times, and temperatures as fairly closely guarded secrets.  However...without giving away anyone's trade secrets, a full pot will usually go well if left on a slow simmer on your stove top for a few hours.  Each cook has his own secrets, and I'll leave it to you to come up with your own individual best method for your own perfect chili.

8-ALARM BUFFALO CHILI PIE IN A CORNBREAD PIE CRUST:

**COOK'S NOTE:  Regardless of suggestion of allowing the chili to stand for 1-2 days, this recipe is equally as good directly out of the pot and into your pie. 

CRUST:

·         1 Cup Flour

·         ½ Cup Yellow Corn Meal

·         1 Stick Butter

·         1/3 Cup Water

·         2 Tbs. Sugar

·         1 tsp. Salt

CHILI:

·         2 Oz. Dried Ancho Chiles (4 Large), Stemmed and Seeded

·         6 Large Garlic Cloves, 3 of them Finely Chopped

·         1 Tbs. Salt

·         1 1/2 Tbs. Ground Cumin

·         1 1/2 Tbs. Chili Powder

·         1 ½ Tbs. Ghost Pepper

·         4 Lbs. Beef Brisket (or Boneless Chuck), Trimmed and Cut into 1 1/2- to 2-inch pieces

·         3 to 4 Tbs. Vegetable Oil

·         1 (28- to 32-oz) Can Whole Tomatoes in Juice

·         1/4 Cup Canned Chipotle Chiles in Adobo

·         1/2 Cup Cilantro, Coarsely Chopped

·         4 Cups White Onions, Chopped

·         1 Tbs. Dried Oregano (Preferably Mexican), Crumbled

·         1 to 4 Fresh Serrano (or Other Small Green Chiles), Finely Chopped and Including Seeds

·         1 12-Oz. Bottle “Doz Equis” Beer

·         2 Cups Water

·         2 1/2 Cups Cooked Pinto Beans (Rinsed if Canned)

Instructions:

FOR CRUST:

Preheat oven to 350 degrees. 

Mix all the ingredients.  It will take a lot of working the mixture together with your hands and some kneading.

Spread flour on your surface liberally, and roll the dough out with a rolling pin.  Split it in half, and you're now ready to put it in your pie dish.  Add all your ingredients inside the crust

Bake filled for about 45 minutes.

FOR CHILI:

Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

Add enough oil to fit in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make
sure chili is not scorching, 2 hours.

Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender,
thin with water as needed.)

Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

Fill pie crust with chili filling and bake for 45minutes.  Top with cubed avocado; sliced black olives, chopped white onion, shredded Cheddar, chopped fresh cilantro, and sour cream,

 

BOURBON MAPLE PUMPKIN PIE

BOURBON MAPLE PUMPKIN PIE

With Thanksgiving around the corner, a tabletop staple and holiday favorite is pumpkin pie.  There are virtually hundreds of recipes and variations on this traditional pie, but every now and again, it's nice to explore options to bring to your celebration.  This new recipe came to me courtesy of a friend of mine in Michigan who shared a link from the website MLIVE.Com.  An Ann Arbor, Michigan baker decided to take a fun and innovative twist in her own pursuit of not only the perfect pumpkin pie, but also a way to perk up the time honored dish.  Thanks to Jessica Webster at MLIVE.Com for this great new recipe that's not only easy to throw together, but delicious as well!

Bourbon Maple Pumpkin Pie

·         1 Cup Real Maple Syrup

·         1 15 Oz.  Can Pumpkin Puree

·         1 tsp.  Cinnamon

·         1 tsp.  Ground Ginger

·         ¼ tsp.  Ground Cloves

·         1/2 tsp. Salt

·         3/4 Cup Heavy Cream

·         1/2 Cup Milk

·         2 Tbs.  Bourbon

·         2 Large Eggs

Pre-heat your oven to 350 degrees.

In a 3-quart heavy saucepan over medium heat, bring maple syrup to a gentle boil for three or four minutes, then let cool for ten minutes.

In a large bowl, whisk together pumpkin, cinnamon, ginger, ground cloves, salt, cream, milk, bourbon and eggs, then whisk in cooled maple syrup.

Pour filling into prepared crust. If you have filling left over when the crust is at capacity, you can pour the rest in a ramekin and bake it along with the pie.

Bake pie in middle of oven 60 to 70 minutes, or until filling is set but center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer pie to a rack to cool completely. Serve at room temperature. Keeps for two to three days, covered and refrigerated.



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.