Amanda Stone: Savory pies a critical anchor for pie club | Existence

In an endeavor to squeeze additional pie into our life, a group of pie-minded friends and spouse and children established Pie Club. The rules of Pie Club are simple: carry pie, take in pie, do not converse about Pie Club — just kidding. Any chance to discuss about pie is a fantastic chance in truth.

Just after a lengthy COVID-19 hiatus, Pie Club collected after once again, and it was a gorgeous thing. Gracing the table were two savory pies, 5 sweet pies, a plate of Korean beef bulgogi hand pies and a bundt cake — for the reason that truthfully, we run really speedy and unfastened with the policies.

With a ratio of 1 to 1 in pies and individuals, odds are great the leftovers will be remarkable. So while it is pleasurable to be surprised at what pies arrive to the table, it is also reassuring to discuss pie ideas beforehand to guarantee the presence of at the very least just one savory pie.

This sort of savory pies may perhaps not be the very first point we consider about when we assume about producing pie, but rely on me, they are the spine of any pie club. We are unable to linger, chatting for hours over cocktails, espresso and sweet pie devoid of a nap. The pot pies, the quiches and the shepherd’s pies are what retain us engaged and upright.

Out of the peanut butter-banana, the pumpkin pecan, the two blueberries and the frangipane, it was rough to slender down which sweet recipe to share. The frangipane gained out, simply because it is not only delightful but particularly enjoyable to pronounce. Fran-ji-pan. Also, I’d by no means heard of it, so perhaps you haven’t possibly, dear reader.

Of the savory picks, I am sharing my very own recipe for duck egg quiche, brilliantly named “quack-quiche” by my cousin, who is evidently pretty clever.

Test these recipes to start your own pie club, or just to impress your pals and family members.

Quack-quiche

Crust:

1 1/2 cups entire wheat flour

1/2 cup butter, melted

1/2 teaspoon salt

2 tablespoons milk

Filling:

6 duck eggs

1 cup plain Greek yogurt

1 cup shredded sharp cheddar cheese

1 1/2 cups chopped broccoli

Salt and pepper

Preheat oven to 375 levels. In a 9-inch pie plate, blend flour, salt and butter with a fork increase up to 2 tablespoons milk to form dough. Push crust into the bottom and up the sides of the pan with fingers. Set aside.

In a big bowl, whisk eggs and yogurt collectively. Stir in cheese, broccoli and a dash of salt and pepper.

Pour filling into crust and bake for about 40 minutes or until eventually filling is established. Deal with crust with a pie shield or aluminum foil midway as a result of cooking time.

Peach frangipane tart

Crust:

1 3/4 cup flour

1/4 cup sugar

1/4 teaspoon salt

10 tablespoons pretty chilly butter slash into cubes

1 egg yolk

3 tablespoons very cold drinking water

Frangipane filling:

1 1/2 cup sliced almonds

2/3 cup sugar

1/4 teaspoon salt

2 eggs

3/4 teaspoon pure vanilla extract

1 1/2 teaspoon almond extract

2 tablespoons melted butter

Peach topping:

4-5 peaches, sliced thin

2 tablespoons sugar

Powdered sugar for dusting (optional)

In a foodstuff processor, incorporate the flour, sugar and salt. Pulse a couple of instances to incorporate. Include the butter and pulse right until butter is the measurement of compact peas.

In a modest bowl, whisk alongside one another the egg yolk and the drinking water. With the processor functioning, drizzle the egg combination into the flour until finally the pastry arrives alongside one another. Transform out on to plastic wrap, kind into a disc, and refrigerate though you make the frangipane.

Cleanse out the food stuff processor and include the sliced almond, sugar and salt. Method right until the almonds are finely ground. Include the egg and the vanilla and almond extracts. Blend till very well mixed. Drizzle in the melted butter and pulse right up until combined. Set apart.

Up coming, roll out pastry until it is about 13 inches in diameter and 1/8 inch thick. Cautiously drape it into an 11-inch tart pan with a removable bottom. Press into the sides and pinch off any excessive.

Pierce the pastry all over with a fork to stop bubbles when baking. Freeze the tart shell though you preheat the oven to 375 levels. Place the tart shell on the middle rack and bake for 15 minutes or right until just established. Take away to a cooling rack. Pour the frangipane into the nonetheless warm tart shell. Distribute with a rubber spatula to even out the combination. Set up the peach slices on top rated.

Finally, sprinkle the total tart with the further 2 tablespoons of sugar. Bake for 45-50 minutes or until eventually the frangipane is puffed, established and golden brown. Neat on a cooling rack until finally it’s however heat to the touch but can be managed. Optional: Dust with powdered sugar just in advance of serving.

— Adapted from www.the

gourmetgourmand.com.

Amanda Stone is a food items and gardening columnist for The Joplin World. Electronic mail questions to [email protected] or mail her c/o The Joplin World, P.O. Box 7, Joplin, MO 64802.