BON APPETIT BEST PIE CRUST
Make and share this Bon Appetit Best Pie Crust recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Dessert
Time 1h15m
Yield 2 crusts, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, sugar and salt in Kitchenaide mixer.
- Add butter and shortening.
- Mix until it resembless coarse meal.
- Add water and mix until dough begins to clump together.
- Add more water if necessary if you find it too dry
- Remove dough from mixer.
- Divide dough in half.
- Flatten each half and wrap in plastic wrap.
- Refridgerate at least one hour and up to 3 days.
Nutrition Facts : Calories 360.1, Fat 24.7, SaturatedFat 10.6, Cholesterol 30.5, Sodium 373.4, Carbohydrate 30.6, Fiber 1.1, Sugar 0.9, Protein 4.2
BEEF BOURGUIGNONNE POT PIE RECIPE - BON APPÉTIT
Steps:
- http://www.bonappetit.com/recipe/beef-bourguignonne-pot-pie
MAPLE PUMPKIN PIE - BON APPETIT 2000
Make and share this Maple Pumpkin Pie - Bon Appetit 2000 recipe from Food.com.
Provided by EveryoneLovesaSprin
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Line pie crust with foil, fill with dried beans and bake for 10 minutes. Remove foil and beans. Pierce crust in several places with a fork and bake another five minutes. Cool on rack and reduce oven temperature to 350°F.
- Whisk eggs and next three ingredients in a medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour the filling into crust.
- Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken - about 1 hour 5 minutes. Cool on rack. Chill until cold, at least four hours or overnight.
MOROCCAN CHICKEN POT PIE (ADAPTED FROM BON APPETIT)
Steps:
- Preheat oven to 425 degrees. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle generously with salt and pepper. Add juice from one half lemon. Melt butter in large skillet over medium-high heat. Add onion, celery, carrots, olives, and raisins. Saute until onion is almost tender, about 8 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and turkey concentrate and bring to a boil, stirring occasionally. Transfer filling to 9-inch diameter pie pan. Place pie crust over dish and seal dough to rim of dish. Using a fork, pierce the pie crust in a number of places. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
CHICKEN POT PIE FROM BON APPETIT
This recipe originally called for a scratch crust. I substitute a Pillsbury crust. A pre-roasted rotisserie chicken from the grocery deli could be used in a pinch, too.
Provided by KathyP53
Categories Pot Pie
Time 4h
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Chicken:.
- Preheat oven to 400 degrees.
- Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes. Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
- Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes.
- Fillling:.
- Place dried mushrooms in a small bowl and cover with 1 cup of hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
- In a large, heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer mushrooms to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
- Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. Can be made one day ahead. chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
- Preheat oven to 400 degrees. Spoon filling into an 11x8x2" or a 2 1/2 quart round baking dish. Top with pastry, pinching edges to seal. Cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper.
- Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.
Nutrition Facts : Calories 624.5, Fat 39.9, SaturatedFat 16.7, Cholesterol 178.6, Sodium 1393.8, Carbohydrate 28.3, Fiber 4.6, Sugar 7.3, Protein 30.9
TEX-MEX SPAGHETTI PIE BY TWISSIS & BON IN MICHIGAN
This dish is actually a "marriage" of 2 distinctly different RZ recipes. It was created as a variation of my Tex-Mex Spaghetti recipe #168025, but was inspired by the spaghetti crust part of Bon in Michigan's Ham & Swiss Asparagus Pie recipe #142923. With her kind permission, I have borrowed & repeated the spaghetti crust portion of her recipe + prep instructions related to it (as they appear in her recipe). I also admit to being guided by other ingredient amts & parts of her recipe. Thank you so much Bon in Michigan! - The "heat level" of this dish is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your preferences or using a mild picante sauce. For a family dinner or small dinner party, all you need to complete your meal is a guacamole salad & a flan or sopaipillas for dessert. Enjoy!
Provided by twissis
Categories Savory Pies
Time 1h20m
Yield 6 Pie Wedges, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease 9-in deep-dish pie pan or 9-in square pan. Cook spaghetti to desired doneness as directed on pkg. Drain & rinse w/hot water.
- In a lrg bowl, combine cooked spaghetti, Parmesan cheese, butter & 2 eggs. Toss lightly. Press evenly over bottom & up the sides of the greased pan to form the crust.
- Sauté ground beef & onions together till the meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & scatter evenly over the crust.
- Add drained mexicorn & drained black olives, scattering evenly over the crust.
- In a medium-sized bowl, beat the eggs. Then add the 4 remaining ingredients (1 at a time) & mix well after each addition. Pour this mixture evenly over the ingredients already in the pie crust.
- Bake at 350F for 35-45 minutes or till crust is golden brown & a knife inserted near the center comes out clean. Let pie cool for 15 minutes.
- Cut pie in 6 equal wedges & garnish ea w/a tomato slice placed near the crust & a dollop of guacamole or sour cream atop the tomato slice (optional).
Nutrition Facts : Calories 519.7, Fat 28.7, SaturatedFat 13.2, Cholesterol 231.8, Sodium 719.5, Carbohydrate 36.1, Fiber 2.6, Sugar 3.4, Protein 29
LEMON BUTTERMILK PIE WITH SAFFRON RECIPE - BON APPéTIT
How to make Lemon Buttermilk Pie with Saffron Recipe - Bon Appétit
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- buttermilk pie dough
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
- DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Filling and assembly
- Preheat oven to 325°. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
- Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20-25 minutes. Remove parchment and weights; bake until surface looks dry, 10-12 minutes longer.
- Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 Tbsp. flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
- Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55-65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
- DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover
BON APPETIT PUMPKIN MASCARPONE PIE
I got this recipe from Bon Appetit November 2007. I didn't want to lose it so I'm posting here for safe keeping. The Mascarpone lightens up the filling and the topping.
Provided by ihvhope
Categories < 4 Hours
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 21
Steps:
- Crust.
- Blend flour and salt in processor.
- Add butter and shortening;pulse until mixture resembles coarse meal.
- Add 1/4 cup ice water;pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry.
- Gather into ball and flatten into disk.
- Wrap in plastic and chill at least 30 minutes.
- Preheat oven to 350°F
- Roll out dough on floured work surface to 12-inch round.
- Transfer to 9-inch glass pie dish and trim overhang to 1 inch beyond rim.
- Crimp edges and chill crust while making filling.
- Filling.
- Using electric mixer, beat pumpkin and sugar in large bowl until well blended.
- Add eggs and next 7 ingredients and beat until blended.
- Add mascarpone cheese and beat just until mixture is smooth.
- Transfer filling to prepared crust.
- Bake pie until custard is set, about 55 minutes.
- Transfer pie to rack and cool.
- Whipped cream and Mascarpone Topping.
- Combine ingredients in medium bowl.
- Using electric mixer, beat to soft peaks.
- Can be made 4 hours ahead.
Nutrition Facts : Calories 415.7, Fat 26.2, SaturatedFat 13.5, Cholesterol 112.7, Sodium 219.7, Carbohydrate 41.2, Fiber 0.9, Sugar 21.1, Protein 4.9
CORNBREAD TAMALE PIE - BON APPETIT
Categories Beef Bake Sauté Quick & Easy Dinner Casserole/Gratin Fall Winter
Yield 4 people
Number Of Ingredients 6
Steps:
- First, get out your cast-iron skillet. If you don't have one, steal one from your parents' attic. That is what I did, and I honestly don't think they even know it's gone yet. Then, brown some ground beef in that pan. Remove the ground beef and add chopped onions, green bell peppers, and a hit of red pepper flakes. This is not the time for Aleppo pepper, harissa, or imported dried whole chiles. This is the time for a shaker container of red pepper flakes, so embrace it and add 'em in. Once the veggies have softened, add the meat back in, along with a can or two of diced tomatoes. Simmer it all together, then slather on your favorite cornbread batter. You're going to want to bake this until the cornbread topping is deeply golden and a little crusty
BON BON PIE
When we first started dating, my significant other asked if I knew how to make "chocolate chip pie". His mom had lost the recipe and hadn't made it in years. I found the recipe and make it about once a year as he isn't much for sweets--other than this pie, chocolate chip cookies and pumpkin pie.
Provided by Sheila Kremer
Categories Chocolate
Time 45m
Number Of Ingredients 5
Steps:
- 1. Melt marshmallows in milk until smooth; cool to room temperature. Fold in Cool Whip. Stir in chocolate. Put in graham cracker crust and chill in refrigerator.
BON APPETIT'S OLD WORLD APPLE PIE
Make and share this Bon Appetit's Old World Apple Pie recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F. Combine flour, butter, shortening and salt in chilled large bowl and blend until mixture resembles coarse meal.
- Add 3 tablespoons ice water and mix just until dough holds together, adding another tablespoon water if necessary.
- Form dough into ball; flatten into disc. Transfer to floured surface and roll out into 12-inch circle. Fit into 9-inch deep-dish pie pan, trimming excess. Prick bottom and sides of crust with fork.
- Bake 10 minutes. Retain oven temperature at 350*F.
- Filling: Combine apples, 1 cup brown sugar, cornstarch, rum and cinnamon in large bowl and mix well. Spoon into pie shell.
- Combine remaining 1 cup brown sugar, pecans, oats, flour and melted butter in large bowl and mix well (mixture will be crumbly).
- Sprinkle over apple mixture. Bake until top is golden brown and juices are bubbling, about 50 minutes. Serve warm.
Nutrition Facts : Calories 750.7, Fat 31.7, SaturatedFat 14.5, Cholesterol 53.4, Sodium 194.1, Carbohydrate 114.1, Fiber 7.3, Sugar 74.6, Protein 5.7
CHICKEN POT PIE BON APPETITE
Steps:
- Preparation CRUST Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day. Preheat oven to 425°F. Line baking sheet with parchment. Roll out crust on floured surface to 12x8-inch rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet, spacing apart. Pierce crusts with fork, then brush with egg glaze. Bake until light golden, about 15 minutes. Carefully run long sharp knife under crusts. Cool on sheet. DO AHEAD Can be made 8 hours ahead. Let stand uncovered at room temperature. FILLING Mix 5 tablespoons butter and flour in small bowl until smooth. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat. Add mushrooms, onion, celery, and carrots; sauté until vegetables start to soften and brown, about 10 minutes. Add thyme and garlic; stir 3 minutes. Add wine; boil until almost evaporated, about 3 minutes. Add 2 1/2 cups chicken broth; bring to simmer. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Stir in chicken, peas, cream, and parsley; bring to simmer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, adding broth by 1/4 cupfuls if mixture is very thick. Preheat oven to 425°F. Transfer filling to 13x9x2-inch baking dish. Carefully place crusts atop filling. Bake until heated through, about 20 minutes. Let rest 5 minutes.
BON BON PIE
My significant other is not a sweet eater and this is one of the few dessserts he likes--other than chocolate chip cookies or pumpkin pie! His mom had made this years ago, lost the recipe, and I found it in one of my many church cookbooks.
Provided by sklhczech
Categories Low Protein
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt marshmallows in 1/2 cup milk. Cool.
- Add Cool whip and grated chocolate or chocolate chips.
- Pour into graham cracker crust.
- Chill in refrigerator.
Nutrition Facts : Calories 446.2, Fat 22.2, SaturatedFat 12.1, Cholesterol 3.4, Sodium 212.7, Carbohydrate 62.6, Fiber 1.7, Sugar 45.7, Protein 3.8
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