Blueberry Pie

ingredients (1 pie):

Filling:

• 500 g blueberries (fresh or thawed) 

• 0,5 dl jam sugar

• 2-3 tsp potato starch

Butterscotch crumb crust:

• 175 g butter

• 2 dl sugar

• 0.5 tsp salt

• 3 dl oats

• 1,5 dl flour

• 1 tsk baking powder

• 0,5 dl treacle

How to:

Preheat the oven to 175°C.

Mix all the ingredients for the filling and add it to the pie dish. In a medium sized bowl, whisk together the sugar, salt, oats, flour and baking powder. 

Melt the butter in a small saucepan and pour it over the other crust components together with the treacle. Mix everything and then spread over the berries in the pie dish. 

Bake the pie in the oven for around 30-40 minutes(until it has a nice color). 

Serve it right away with a dollop of vanilla ice cream.

The Best Pie in New York City: Apple

ingredients (8):

Pie:

• 2 pie crust doughs

• 1 kg Granny Smith Apples peeled, cored  6-7 apples

• 1.5 tsp cinnamon

• 85g unsalted butter

• 3 tbsp  flour

• 60 ml water

• 200 g sugar

• 1 egg + 1 tbsp water, for egg wash

How to:

Pie:

Preheat the oven to 200˚C.

Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in the water and the sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.

Peel, remove cores and thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.

Sprinkle your work surface with flour and roll out the bottom pie crust to a 30cm diameter circle. Wrap it around your rolling pin to transfer it to the 23 cm pie baking dish. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.

Roll the second crust into a 28cm round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.

Bake at 200˚C for 15 minutes. Reduce the heat to 175˚C and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.

Love actually: Banoffee pie

ingredients (10 ):

Pie:

• 200g digestive crackers

• 100g butter

• 125g light brown sugar

• 125 g butter

• 1 can condensed milk

• Pinch of sea salt

• 4 bananas

• 150ml whipping cream

• 1 tbsp icing sugar

• 50g dark chocolate, to decorate

How to:

Lightly grease a 23cm tart or pie tin, and line the base with a circle of parchment paper.

In a food processor blitz the digestive crackers to a fine crumb. In a small saucepan gently melt the butter. (TIP: gently melt the butter, being careful not to brown it). Pour the melted butter into the processor and blitz again until well mixed. 

Tip the biscuit mix into the tart tin and press it down into the base and sides. Using the base of a glass or mug is a good way of ensuring the biscuits are well compacted. Place it in the fridge to set.

Caramel:

Place the butter and sugar into a pan and gently melt together, keep mixing until the sugar has melted and they are combined. Then add the condensed milk and bring up to the boil allowing it to bubble and thicken.

Remove from the heat and stir in the sea salt.

Take the set biscuit base from the fridge and pour over the caramel, transfer this back into the fridge and allow it again to set and cool completely.

Once cool, remove from the fridge and slice the bananas. Arrange the slices on top of the caramel.

In a bowl whisk together the whipping cream and icing sugar until it reaches medium peaks. Spoon this on top of the bananas and create peaks using the back of the spoon. Grate over the dark chocolate and the banoffee pie is ready to serve.

Feta cheese And Lingonberry Pie

Ingredients (4-6 servings):

Crust

• 3 dl dinkel wheat

• 0.5 tsp salt

• 1 dl grated parmesan cheese

• 150 g cold butter

• 1-2 tbsp cold water

Filling

• 3 eggs

• 250 g kesella (quark, cottage cheese)

• 1 dl milk

• 0.5 tsp salt

• 0.25 tsp pepper

• 150 g feta cheese

• 1 1/4 dl sweetened lingonberries

How to:

Crust:

Blend the flour with salt, parmesan and cold butter to a crumble. Add the water and knead it into a dough. Press the dough into a pie form and prick it all over, then put it in the fridge for at least 1 hour.

Turn oven to 200 C and when it’s hot pre-bake the pie dough for 10 minutes.

Filling:

Wisp eggs, kesella, milk, salt and pepper together. Crumble the feta cheese into it and then pour it into the pie. Dullop spoon fulls of the lingonberry into the mix and with the help of a knife make swirly pattern.

Put in the middle of the oven for 40 minutes, let it cool to settle before serving.

Frey Pie (Without sons or meat)

Ingredients (8 servings):

Pie crust:

4,5 dl wheat flour

4,5 tbsp water

190 g butter

Vegetables:

1 kg diced potatoes

1 diced onion

2 diced carrots

2 diced parsnips

1 diced turnip

200g mushrooms diced

2 dl water

salt & pepper

½ tsp dried rosemary

½ tsp dried oregano

Gravy:

50 g butter

0,5 dl wheat flour

4,5 dl vegetable broth

egg wash:

1 egg

How to:

Preheat oven to 200C.

Pie crust:

Mix the flour with the butter and when it’s crumbly, start adding the water a little at a time. Mix it into a nice doug and put in some plastic and let it rest for 30 minutes in the fridge.

Cut of ⅓ of it and put i back in the fridge. Lightly grease your springform pan, then on a floured surface roll out the other ⅔ part. Place the dough inside the pan and trim the overhang so that about 2 cm remains.

Vegetables:

In a large pot (with lid), start by frying the onion on medium heat for about 5 minutes. Then add all the other vegetables and stir fry for 10 more minutes. Add the water and put the lid on, simmer until vegetables are fork tender (about 10 minutes).

Gravy:

Melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in broth, beating out any lumps that form. Continue to cook, whisking constantly until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat and set aside.

Once your vegetables are done, stir in the gravy. Add rosemary, oregano, and salt and pepper to taste. Then cool for at least 30 minutes.

Assemble:

In a small bowl, whisk the egg and brush over the inside bottom of your chilled, prepared pie crust. Pour the mixture over the top, mounding it the highest in the center. Place the ⅓ part dough over the top of your pie and trim the overhang so that it is even with the bottom crust. Roll the dough under and pinch together the edges to seal. Just make sure all of the crust is inside of the springform pan. Brush som egg wash over the top of the pie and cut a few slashes in the top for the steam to escape. Place your pie on the preheated tray in the oven and bake for 55 to 65 minutes, until the crust is cooked through. Check on the pie at around 40 minutes and cover loosely with foil if browning too quickly.

Allow pie to cool in the pan (do not open up the springform pan) for at least 15 minutes before releasing and cutting. Enjoy!

Herring Pot Pie

Ingredients (6-8 servings):

• 2 puff pastry sheets

• 1 white onion

• 1 red onion

• 200g herring

• ½ dl finely chopped chives

• 100g aged cheese

• 4 dl milk

• 4 eggs

• 1 tsp salt

• 1/2 tsp pepper

• 6 black olives

How to:

Turn the oven on to 200 C.

Chopp up the onions and fry them until they’re soft. Cut the fish into bite sized pieces and mix them together with the onion, chives and cheese and add into a casserole dish. In a bowl whisk the milk, eggs, salt and pepper and pour the mixture over the fish. Then roll out one of the puff pastries and trim any access so it will fit your dish. Cut about ⅓ of the other pastry and roll it out cut it into a fish shape. Use the rest of the pastry to make the stripes, eyes and scale. Coat with an egg wash and decorate with black olives cut in half.  Put the dish in the oven for about 20-30 minutes until the pastry is nice and golden.

Savory Pumpkin pie

Ingredients (4-6 servings):

Pie crust:

• 3dl flour

• 125 butter

• 2,5tbs cold water

Filling:

• 400g pupmkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)

• 1 red onion

• 250g feta cheese

• 4eggs

• 4dl milk

• 15 fresh basil leaves

• 1-2 tsp salt

• 1/2 tsp black pepper

How to:

Pie crust: Start by blending the flour with the butter and mix it until it’s nice and crumbly. Then add the water little by little and mix into a dough. Cover it with a plastic wrap and put it in the fridge for 30 minutes.

Turn you oven to 200C.

Then roll out your dough and transfer it onto your pie pan and prick it all over with a fork. Put it in the oven for 15 minutes, then let it cool a bit.

Filling: Cut up you pumpkin into small bits, then slice the onion and cut the feta cheese into cubes. Add all of it into the pie crust together with 10 basil leaves (Save the rest for decoration). Whisk together the eggs, milk and spices in a bowl and poor it into the crust. Then put the pie back in the oven for  40-50 minutes until it has solidified and has a nice color. Lastly decorate with the 5 leftover basil leaves and serve.