Posts Tagged With: food

Fall Pies & Tarts


Fall pies & tarts

When the leaves turn, so do our appetites: from barbecue and cookout foods to casseroles, comfort foods and rich flavors of fall. Greet the season with open arms (and mouths!) with apple to maple pecan pies.

Get Cooking:

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Chard and Ricotta Tart Recipe

Source: – by David Tanis, Special Contributor

Credit: Christopher Hirsheimer

Credit: Christopher Hirsheimer

The notion of a dessert made with Swiss chard may sound bizarre, but it’s traditional in the South of France and Italy. Because of the baking powder, the pastry will puff as it bakes — the resulting texture is more like a cake than a pie. Serve a small slice of tart with a glass of mint tea to end a meal.


For the dough:
2 cups all-purpose flour
1 tablespoon baking powder
½ cup sugar
Pinch of salt
8 tablespoons (1 stick) cold butter, cut into small pieces

1 egg, beaten with 1 tablespoon milk
Grated zest of ½ lemon

For the filling:
1 large bunch Swiss chard, trimmed, ribs discarded, and cut into ½-inch-wide strips (about 4 cups)
1 cup whole-milk ricotta

1 egg
1/3 cup sugar
Grated zest of ½ lemon

¼ teaspoon powdered ginger
¼ teaspoon ground allspice
½ cup golden raisins, soaked in warm water until plumped
¼ cup pine nuts


For the dough:

In the bowl of an electric mixer, using the flat beater, mix the dry ingredients on low speed. Add the butter and mix for about 2 minutes more, until crumbly. Add the egg mixture and the lemon zest and mix another minute, or until you can pinch the dough together.

Turn the dough out and form 2 balls, one twice as big as the other. Chill for at least an hour.

For the filling:

Bring a large pot of salted water to a boil. Blanch the chard for 1 minute; drain well. Let cool, and squeeze out any liquid.

Preheat the oven to 350 degrees. In a small bowl, whisk together the ricotta, egg, sugar, lemon zest, and spices.

Dust a pastry cloth with flour and roll out the larger dough ball into a circle 2 inches larger than the diameter of your 9- or 10-inch springform pan. Roll the dough onto the rolling pin, then carefully unroll it over the pan and gently press it into place, so that it comes about 2 inches up the sides of the pan. Expect the dough to be pretty soft; if it tears, just press on a scrap to cover any holes.

Drain the raisins, mix them with the greens, and spread over the dough in the pan. Pour the ricotta mixture over the greens and smooth out. Sprinkle the pine nuts over the ricotta.

To make the lattice top, roll out the second piece of dough into a 1/8-inch-thick rectangle. Cut the dough into ¾-inch-wide strips. Fashion a lattice top by alternating crosswise and lengthwise strips. Leave a gap of ¾ inch between strips running in the same direction.

Fold the edges of the bottom crust over the ends of the lattice strips. Bake for 40-50 minutes, until the crust is golden.

Cool on a rack before serving.

Makes one 9-10-inch tart Adapted from “Heart of the Artichoke” by David Tanis (Artisan, 2010).

Servings: 8

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Pie Town, New Mexico & Pie Festival


Source: – By , Guide

Pie Town, New Mexico Photo by Alison J. Stein
Yes, there really is such a place as Pie Town, although you won’t just stumble upon it by accident.Located on US Highway 60, about three hours south and west of Albuquerque, New Mexico, this unincorporated village can fairly be described as the middle of nowhere. But it’s the middle of nowhere with some very fine pie.

Pie Town History

The town got its name during the Dust Bowl era, when mining claims were available in the area. A man by the name of Clyde Norman opened a general store here to serve the fortune seekers, and eventually started to peddle pies filled with dried apples.

These were a hit, apparently, but it probably wasn’t popular demand that led to the town’s name. It was more likely the fact that one of the co-owners of the general store, and no slouch in the marketing department, was also the fellow to apply to the U.S. government for a post office. He suggested the name “Pie Town,” and legend has it that the good ol’ P.O. thought the name ridiculous at first. But as the huge number of places with ridiculous names1 in the United States indicates, the Post Office wasn’t much of a stickler for dignity.

Hence, Pie Town, New Mexico, a place that every lover of desserts should visit at least once. And if you love pie and history, this place is a double winner as a destination. During the Great Depression, photographer Russell Lee chronicled homesteading life here on assignment for the Farm Security Administration. You can read a Smithsonian Magazine2 story about Lee, his photographs and, yes, pie. You can also scroll through Lee’s evocative silver gelatin photos here3.

Pie Town Today: the Pie-O-Neer Cafe

The original trading post is no more — the highway itself has been moved — and several businesses have come and gone that have sold pie. Visitors today can find their pie fix at the Pie-O-Neer Cafe4, under its current ownership since 1994.

It’s a cheerfully friendly restaurant, serving a simple but satisfying lunch, so you can pretend that you didn’t just come all this distance just to eat pie. These are arrayed on a rack towards the back of the restaurant. Available flavors vary — on the day of my visit, there was a chocolate chess, a cherry, an Almond Joy, a sweet potato and pecan oat.  A slice will run you $4.95, a la mode is an additional $1.50. And it should be said that after such a long trip, it’s not uncommon to pick up a whole pie to take home for $24.95.

Now let’s be honest, in places that are named for a foodstuff, the highlighted food in question is often not very good — something about the tourist trade acts as a drag on quality. But in this case, I’m happy to report, the pie in Pie Town is actually really, really good. The crust is perfectly light and flaky and the filling is not cloyingly sweet, which is handy since you’ll have quite a drive ahead of you to get back to virtually anywhere. Be sure to have a cup of coffee with that pie.

Speaking of the distance, you will absolutely want to call to verify that the cafe is open before you start the trip. Regular hours are Thursday through Sunday, 11 a.m. to 4 p.m., but there are exceptions. The phone number is (575)772-2711.

Pie Festival

True pie aficionados will want to time their visit to coincide with the annual Pie Town Annual Pie Festival5. It’s held on the second Saturday of September, and includes a pie baking contest, a pie auction, a raffle and a barbecue.

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Pies & Tarts – Submit your best pie recipe, and you could win $500!


Contest Deadline – March 31, 2013

Top Prize: $500

Of all the sweets in the world, the pie stands alone in its universal appeal. The smell of baking apples, the bubbling of cherries, the vision of mile-high meringue make us hungry for pies and tarts.

Does your recipe feature seasonal ingredients like apple or pumpkin? Do you have a secret family ingredient, or a recipe that’s a family tradition? To enter, simply send us your best pie or tart recipe with 12 ingredients or fewer, and tell us the story behind your pie or why you love it. You could win $500.

Show us your pies or tarts in these categories:

  • Fruit Pies: They can be round, square, mini or hand-held pies. Single fruits or combinations are fabulous. We like classics but love new flavors too, so feel free to add cheese to the crust or herbs and spices to the fruit.
  • Tarts: Thinner than pies, tarts showcase great pastry crust. Use this category for full-size, min-size or hand-held versions.
  • Custard, Cream or Nut: Here’s a category for those mouthwatering pecan pies, chocolate cream pies, pumpkin pies and regional favorites like buttermilk, silk or vinegar pies. Got a great hybrid, like a layered pie of nuts and custard? This is your chance to show off.

Contest Rules

You may enter more than one recipe. If you email or mail your recipe, be sure to print the name of the contest as well as your full name, street address and phone number, including area code, with each entry. Be specific with measurements, directions and the size of cans, packages and pans so others can successfully make your recipe. Include a few words about the origin of your recipe. Share any compliments it’s received, plus any variations you recommend. If any duplicates are received, the entries with the earliest postmarks will be considered.

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Individual Apple Pies

So Simple and Elegant – No directions needed!



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Southeast Valley Pies

Romeo’s Euro Café

At the front of this quaint café is a dessert bar filled with all kinds of  sweets, including My Daddy’s Favorite Pie. It is apples sautéed in bourbon with  brown-sugar cinnamon and nutmeg, topped with almonds, touched with a vanilla  glaze and caramel cream. A slice is $4.25.

Details: Heritage Court, 207 N. Gilbert Road, Gilbert.


Croshaw’s Gourmet Pies

Pie maker Frank Uhrhan starts his day at 5 a.m., making fruit filling for  pies and buttery crusts. He opened his shop last September and sells 36 kinds of  pies, from fruit and cream to potpies and quiches. A fruit pie starts at $9.49,  cream pies at $10.49. Customers can get a slice of pie ($2.50) or take one whole  one home.

Details: 6731 E. Brown Road, Mesa. 480-832-7437 (PIES).

Famous Dave’s

Here you can get a slice of a rich, Georgia pecan pie ($5.99). It’s served  with a warm vanilla ice cream and whipped cream.

Details: 1011 N. Dobson Road, Mesa. 480-615-1444. Other  locations at

Rumbi Island Grill

If you stopped in for lunch for a Luau Pork Bowl ($7.19 for half size, $8.19  for whole size), then you might as well stay for dessert. The key-lime pie is  made with Florida key limes in a graham-cracker crust. A slice is $3.99.

Details: Dana Park Village Square, 1902 S. Val Vista Drive,  Mesa. 480-539-5593, other locations at

Fleming’s Prime Steakhouse & Wine Bar

At this fine-dining restaurant, try two decadent pies. The walnut turtle pie  is made with homemade caramel, walnuts and chocolate in a chocolate pie crust.  Looking for something fruity? The frozen lemon-gingersnap pie is made with a  vanilla-ginger custard topped with a raspberry-lemon foam sauce.

Details: 905 N. 54th St., Chandler. 480-940-1900, other  locations at

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Caramel Banana Ice Cream Pie Recipe


photo by Taste of HomeWith six ingredients and a  prepared graham cracker crust, this pie is easy to make and  luscious, too. Guests will enjoy  the symphony of caramel, banana and toffee bits.

This recipe is:

Contest Winning


Caramel Banana Ice Cream Pie Recipe

  • Prep: 20 min. + freezing
  • Yield: 8 Servings


  • 1/4 cup plus 1 tablespoon caramel ice cream topping, divided
  • 1 graham cracker crust (9 inches)
  • 1 cup cold 2% milk
  • 2 packages (3.4 ounces each) instant banana cream pudding mix
  • 1 quart vanilla ice cream, softened
  • 1-3/4 cups whipped topping
  • 1 English toffee candy bar (1.4 ounces), chopped


  • Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.
  • Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.
  • Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 piece equals 445 calories, 18 g fat (10 g saturated fat), 35 mg cholesterol, 594 mg sodium, 68 g carbohydrate, trace fiber, 5 g protein.

Originally published as Caramel Banana Ice Cream Pie in Country October/November 2009, p49

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Orange Chiffon Tart

Source: Dessert – The Grand Finale
Active Time:  15 Minutes
Total Time:  3 Hours 10 Minutes Serves 10
Rec Image

2 cups all-purpose flour
11 tablespoons cold unsalted butter, cut into cubes
2 tablespoons sugar
2 egg yolks
1 tablespoon cold water
1 tablespoon grated orange zest
1 egg white, beaten
Orange Filling
6 juice oranges
6 eggs
1/2 cup sugar
16 tablespoons unsalted butter, cut into cubes
4 oranges
1 cup sugar
3/4 cup water
Heavy cream, for serving

Combine the flour, butter and sugar in a food processor and process to a coarse meal.  Add the egg yolks, water and orange zest (rind) and pulse until the mixture comes together.  Remove from the processor and wrap in plastic wrap.  Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Roll out the pastry to line a 10-inch tart pan that has a removable base.  Place a piece of foil, parchment or waxed (greaseproof) paper over the pastry and scatter with baking weights, dried beans or rice.
Bake for 15 minutes.
Remove the tart shell from the oven and remove the weights and paper.  Brush the pastry with a little beaten egg white and return to the oven.  Bake for 10-15 minutes, until golden.  Remove from the oven and allow to cool.
Orange Filling:
Juice the oranges and strain the juice through a sieve to remove all of the pith.  Place in a a nonaluminum saucepan with the eggs and sugar.  Whisk together over low heat until the mixture thickens enough to coat the back of a wooden spoon.
Place the mixture in a food processor.  With the motor running, add the butter cubes, piece by piece.  When all of the butter is worked in, pour the mixture into the pastry shell.  Cover with plastic wrap and refrigerate for 2 hours.
Slice the oranges as thinly as possible and remove any seeds.  Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar.  Bring to a boil and remove from the heat.
Using a pair of tongs, dip each slice of orange in the syrup and place on a wire rack.  Allow to cool slightly.
Remove the tart from the refrigerator, remove plastic wrap and arrange the orange slices decoratively over the top. Serve immediately with cream.
                                            Recipe reprinted by permission of Weldon Russell. All rights reserved.
                                                        Nutrition Information Serves 10 – Facts Per Serving:
Calories: 597 Fat. Total: 35g Carbohydrates, Total: 64g
Cholesterol: 254mg Sodium: 50mg Protein: 9g
Fiber: 4g % Cal. from Fat: 53% Fat, Saturated: 0g
©1998- 2012
Categories: Citrus, Sweet Pies, Tarts | Tags: , , , , | Leave a comment

Pie Contest! American Culinary Federation Chefs Association of AZ


The next American Culinary Federation Chefs Association of Arizona (ACF AZ) is Monday October 1st at the Orchard Community Learning Center, 911 West Baseline Road Phoenix, AZ, 5-7 PM and the Institute of Food Technologist Cactus Section will be joining us as well for this meeting.

The Orchard Community Learning Center brings together food, science, and education and this opportunity will give you a hands on learning experience walking the property.  Dr. George Brooks will be available to answer questions about aquaponics.  John Wann of Orchard Community Learning Center will be available for tours of the property as well.

Hey Joe! Filipino street food Food Truck will be available for food and beverages so bring your appetite.  Here’s a look at their menu here.

We are also having a PIE CONTEST!!  Check out the details below and if you’re like to participate, out contact information is on the flyer or you can also connected by commenting on this blog post.

No charge to attend, families and student chefs encouraged to attend. Fun event for all.  To reduce waste, please bring a cup for water; no bottle water will be served.  Rock Springs Cafe is donating pies for fundraising for the Orchard Community Learning Center and a pie for the winner!

$10.00 donation requested for the Orchard Community Learning Center for hosting our meeting.  A 501(C)(3) as well, a donation to help support the organization in exchange for supporting the ACF AZ is appropriate

Winner of each category will be named the top Pie-sano!  Working on prizes as well.

Categories: American Culinary Federation Chefs Association of AZ, Pie Contest! | Tags: , , , , , , , | 1 Comment

Fresh Cherry Pie Recipe

 Recreate some favorite childhood memories with these fresh cherry pies. This  recipe creates enough dough and filling for two pies, so you can save some for  later or serve a crowd! Pitting cherries might seem a lot of work, but that’s  what kids are for — free labor.
  • 1 pound unsalted butter
  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 cup ice water

For the  pie:

  • 5 cups fresh cherries, pitted
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  • 1 1/2 cup sugar, plus more for topping
  • 1/2 teaspoon salt
  • 1 egg

For the  dough:

Dice the butter finely and place in the freezer. When the butter is frozen,  combine the flour, sugar, salt, and butter in the bowl of a food processor and  pulse until still small beads of butter remain. While pulsing, slowly drizzle in  the water until the dough starts to come together. Remove from the food  processor and knead by hand until the dough has formed.

For the  pie:

Preheat the oven to 350 degrees.

Place the cherries, vanilla extract, butter, and lemon juice in a small  saucepot over medium heat. In a bowl mix the dry ingredients together and add to  the cherries. Once the cherries release their natural juices, bring the mixture  to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes.  Remove the mixture from the heat and let cool to room temperature.

For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch  pie tin with the dough. Place half of the filling in the tin. Top the tin with  another round of ¼-inch-thick pie dough. Cut a few slices into the top of the  pie. Bake until the top is golden brown, about 45 minutes.

Meanwhile, whip the egg in a bowl. When the pie has reached a light brown  color, remove from the oven, brush with the egg wash, and top with some sugar.  Return to the oven and continue baking for the remaining time. Let cool before  serving and enjoy!

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Categories: Sweet Side of Pies | Tags: , , , , , , | Leave a comment

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