Italian Zucchini Crescent Pie

  • 1 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • red pepper flakes, to taste 
  • 1 garlic clove
  • 1/4 tsp oregano leaves, chopped
  • 2 eggs, well beaten
  • 8 oz (2 cups) shredded mozzarella cheese
  • 8 oz can crescent dinner rolls (refrigerated)
  • 2 tsp dijon mustard
  • In a skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.
  • In a large bowl, blend eggs and cheese. Add zucchini mixture to the eggs and cheese and stir.
  • Separate crescent dough into 8 triangles, roll them thinner and place in an ungreased quiche pan or 12×8″ baking dish. Press over the bottoms and up the sides.
  • Spread crust with mustard. Pour zucchini mixture evenly into the crust. 
  • Bake at 375 degrees for 18-20 minutes or until a knife comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings!

Crustless Squash Pie from yummly

5 cups squash (sliced, yellow or zucchini, or a combination)
2 tablespoons butter
3/4 tablespoon onion (chopped)
1 clove garlic (minced)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh oregano (chopped)
7 leaves basil (chopped)
2 cups mozzarella cheese (shredded)
2 eggs (beaten)

  • Melt butter in 12″ skillet over medium to medium-high heat.
  • Saute’ onion in butter about 1 minute.
  • Add squash and garlic and saute’ until squash in slightly limp, about 8 minutes.
  • In a separate bowl stir together cheese, eggs, herbs, salt and pepper.
  • Add squash/onion mixture to cheese mixture.
  • Pour into 9″ pie plate, which has been buttered or sprayed.
  • Bake at 375 degrees for 25-30 minutes, or until center is set and edges are lightly browned.

Maple Cream Pie, Ann Olson

Pecan Crust
1 ¼ cups (105 g) graham cracker crumbs
¼ cup (30 g) finely chopped pecans
¼ cup (60 g) unsalted butter, melted

Pecans
1 cup (140 g) pecan halves
2 Tbsp (30 mL) pure maple syrup (dark, if possible)
1 pinch salt
1 pinch cinnamon

Filling
¾ cup (175 mL) pure maple syrup (dark, if possible)
½ cup (115 g) unsalted butter, cut into pieces
1 cup (250 mL) whipping cream
4 large egg yolks
1 large whole egg
1 tsp (5 mL) vanilla extract

Topping
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) pure maple syrup
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract

1. Crust: For the pecan crust, preheat the oven to 350 ºF (180 ºC). Stir the graham cracker crumbs, pecans and melted butter together until evenly combined and press this into a lightly greased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, and then cool while preparing the filling.

1. Topping: Keep the oven at 350 ºF (180 ºC). Line a baking tray with parchment paper. Toss the pecan halves with the maple syrup, salt and cinnamon to coat and spread these in an even layer on the baking tray. Bake the pecans for about 10 minutes, stirring once halfway through cooking, until they are toasted. Once the pecans cool, the maple syrup will harden on.

1. For the filling, reduce the oven temperature to 325 ºF (160 ºC). In a medium saucepan, bring the maple syrup to a boil and boil for 2 minutes (to reduce it and concentrate the flavor.). Remove the pan from the heat and whisk in the butter until it has melted. Whisk in the cream and check that the mixture has cooled to at least just above room temperature (set aside a few minutes if too warm.) Whisk in the egg yolks, whole egg and vanilla and pour this into the cooled pie shell. Bake the pie for about 40 minutes, until it is set around the edges but still has a little jiggle just in the center. Let the pie cool to room temperature, and then chill it for at least 4 hours before topping.Topping

1. Whip the cream until it holds a soft peak and fold in the maple syrup, milk powder and vanilla. Dollop and spread this on top of the cooled pie. Chopped the maple pecans and sprinkle these on top. The pie can be served immediately or chilled until ready to serve, up to 8 hours ahead.
Read more at http://www.foodnetwork.ca/recipe/maple-cream-pie/19422/#9QLdYMWE8iT8Xz00.99

fresh tomato & corn pie, my version

tomato and corn pie from smitten kitchen.com

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

slice tomatoes crosswise 1/4 inch thick and, if desired, place on towel and sprinkle with salt.  let sit for 30 min or more. Spread 1 tbsp dijon on crust.  Spread a small amount of cheese on crust then Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, basil, chives, salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15x10x1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess.

chocolate pudding pie from smittenkitchen.com

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings for garnish (optional)

Prepare pie dough: Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. While shell chills, preheat oven to 375°F with a baking sheet on middle rack. Line shell with foil and fill with pie weights*.

Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.

Do ahead: Pie dough can be made and chilled up to two days. Pie, without whipped cream, can be chilled up to one day before serving. Whipped cream is best added at the last minute, however, I did find that ours held up surprisingly well for a day (so far), if you feel like winging it.

sweet corn and zucchini pie from pinchofyum.com


4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (I used Mozzarella, cheddar and romano)
4 eggs, beaten
1-2 tbsp seasoned bread crumbs

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, bread crumbs and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. sprinkle with fresh herbs and serve

Yoder’s amish chocolate pie

  • 1 cup sugar
  • 2 1/2 tablespoons flour
  • 2 tablespoons cocoa
  • 1 1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 9-inch baked pie crust (Try my Amish Never Fail Pie Crust recipe above!)
  • Whipped cream
  • Chocolate shavings
  1. In a large sauce pan, whisk together the sugar, flour, and cocoa.
  2. In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
  3. Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
  4. Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
  5. Top with whipped cream and chocolate shavings.

Veggie Pot Pie from 12tomatoes.com

  • 1 sheet frozen, store-bought puff pastry, thawed
  • 1 1/2 cups carrots, chopped
  • 1 cup potato, diced
  • 3/4 cup vegetable broth
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground mustard seed
  • Kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400º F.
  2. Bring a large pot of cold, salted water to boil and cook potatoes for 8 minutes, or until tender. Drain and set aside..
  3. In a large skillet or Dutch oven, heat olive oil over medium heat and saute carrots and onion until tender. 8-10 minutes.
  4. During the last 1-2 minutes of cooking, add drained potatoes and garlic and cook until fragrant. Season with salt and pepper, thyme and oregano.
  5. Transfer vegetables to a separate bowl.
  6. Melt butter in the Dutch oven and stir in flour to create a roux. Whisk continuously to remove lumps and cook for 2 minutes to cook flour.
  7. Once smooth, whisk in vegetable broth and heavy cream and cook for 5-10 minutes, or until mixture thickens.
  8. Season with salt and pepper and ground mustard seed.
  9. Return vegetables to Dutch oven and stir to make sure everything is evenly coated.
  10. Take thawed puff pastry sheet, unfold it and gently press it into a large baking dish, making sure it comes up at least a little on all sides.
  11. Pour vegetables into puff pastry crust, place baking dish in oven and cook for 20 minutes, or until set and bubbly.
  12. Remove from oven and let cool 5 minutes before serving.

Sugar Cream Pie from 12tomatoes.com/

  • 1 pie shell, store-bought or homemade
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 cup half-and-half
  • 2 egg yolks
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, optional
  • 1/4 teaspoon salt
  • Preheat oven to 350º F and place pie dough in a standard pie dish.
  • Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.
  • Pour in heavy cream and mix together until fully blended and incorporated.
  • In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.
  • Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter.
  • Sprinkle cinnamon across the top of pie, then place in oven.
  • Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)
  • Remove from oven and let cool completely before slicing and serving. Enjoy!