Have Another Slice

After devouring an apple pie for dessert last night, my family decided we needed to make another pie for dinner. That's right, pie for dinner and cake for breakfast. Before you get too excited and ask to move in, I should tell you the pie I made for dinner was chicken pot pie.

I convinced myself for years that I was unable to make pie crust. It took a recipe from Bon Appetit, a few tweaks and additions to that recipe, and pounds and pounds of butter to convince me otherwise.

All Butter Pie Crust

2 1/2 cups all purpose flour

1 T sugar

1 t salt

2 sticks chilled butter, cut into 1/2 inch cubes

4 - 6 T ice water

1 t apple cider vinegar (believe me on this ingredient - it adds just the right zing to any pie)

Blend flour, sugar and salt in processor. Add butter and pulse until a course meal forms. Add 3 tablespoons of water and apple cider vinegar and blend until clumps form, adding more water by the tablespoon if dough is dry. Blend until a ball forms. Flatten into two rounds disks, wrap and refrigerate for at least an hour. Soften briefly at room temperature before rolling.

This recipe makes enough for at least two pie crusts, four if you roll out your dough like my mother-in-law, which I have learned to do after years of careful observation. I'm sure you can dream up many different fillings to compliment this buttery pie crust, but here are some recipes suitable for dinner.

Chicken Pot Pie

4 potatoes, cubed

3 carrots, diced

4 stalks celery, diced

1/2 onion, chopped

olive oil, salt and pepper

Mix above ingredients in a 9x13 baking dish. Roast at 400 degrees for an hour, or until vegetables are roasted.

Add to baking dish and mix well:

1 to 1 1/2 cups chopped, cooked chicken (rotisserie chicken works well)

Prepared white sauce (I use the Betty Crocker recipe and add 1/2 cup freshly grated Parmesan cheese)

Cover mixture with pie crust (use fork to vent crust) and bake at 375 degrees for 45 minutes.

Vegetable Quiche

1 pie crust

2 carrots, grated

1 bunch of broccoli, chopped

1 cup grated cheddar cheese

3 eggs

2/3 cup milk

salt and pepper to taste

1/2 teaspoon dill

Prepare pie crust in pie pan. Layer 1/2 cup cheese, followed by broccoli and carrots, and top with remaining cheese. In blender, mix eggs, milk, salt, pepper and dill. Pour egg mixture over the pie. Bake at 375 degrees for 45 minutes, or until quiche is set in the middle.

Spinach and Swiss Quiche

1 pie crust

1/2 onion, chopped

1 bunch spinach, rinsed, dried and chopped

1 cup grated Swiss cheese

3 eggs

2/3 cup milk

salt and pepper

pinch of nutmeg

Prepare pie crust in pie pan. Saute onion in olive oil until translucent, add spinach and stir until just wilted. Layer 1/2 cup Swiss cheese in bottom of pie crust, followed by spinach and onions, top with remaining Swiss cheese. In blender, mix eggs, milk, salt, pepper and nutmeg. Pour egg mixture over the pie and bake at 375 degrees for 45 minutes or until quiche is set in the middle.

My husband was convinced for years that real men did not eat quiche, so we call it by it's phonetic name: quickie. For more sensitive ears and palettes, we call it egg pie. My son always asks for more. The quiche can be made ahead of time and warmed up before serving (my mom prefers it this way rather than freshly baked). It also freezes well.

There's always room for pie. It makes a great meal, dessert or gift. Enjoy.