Eye On The Pie (Part 1)

Welcome to a delightful collection of pie recipes that beautifully blend sweet and savory flavors, perfect for any occasion! From classic favorites to innovative twists, these pies celebrate the comforting essence of home-baked goodness. Whether you're craving a decadent pecan pie, or a savory quiche there's something here for everyone. These versatile recipes will satisfy your cravings and impress your guests, making every gathering a little more special. So roll up your sleeves, preheat that oven, and let’s dive into these delicious creations that showcase the best of both worlds!

Sun-Dried Tomato & Asparagus Quiche

Makes 1

• Crust (recipe to follow)
• ⅓ cup sun-dried tomatoes, chopped
• 12 fluid ounces heavy cream
• 3 cloves garlic, pasted
• ½ cup chopped green onions, green part only
• ¾ teaspoon salt
• 4 whole eggs plus 2 egg yolks
• 1¼ cups (4 ounces) grated Gruyère cheese, divided
• 6 asparagus spears (2 ounces), ribboned
• 1 teaspoon oil

Crust

• 1½ cups (215 grams) all-purpose flour
• ¼ teaspoon salt
• ½ cup (4 ounces) unsalted butter, chilled
• 1.5 fluid ounces ice water
• 1 egg, beaten for egg wash

Preheat oven to 425 degrees F.

Prepare crust by pouring flour into a mixing bowl, season with salt, and mix to combine. Using a pastry cutter, cut butter into pea-sized pieces and add to bowl. Add water and work flour into a dough until fully incorporated.

Roll dough out onto a lightly floured surface to form a circle, 2 millimeters in thickness. Line a pie dish with the pie crust folding under and crimping around the edges. Puncture several holes in the bottom of the crust with a fork. Brush edges of crust with egg and place in refrigerator to chill.

Cast-Iron Chicken Pot Pie

Makes 1 (10-inch) pie

• Crust (recipe to follow)
• 1 pound chicken thighs
• 2¼ teaspoons salt, divided
• 2 tablespoons oil
• 1 cup (4 ounces) onion, small diced
• 1 cup (4 ounces) celery, small diced
• 1 cup (4 ounces) carrot, small diced
• 4 cloves garlic, pasted
• ¼ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 tablespoon Dijon mustard
• ¼ cup plus 1 tablespoon flour
• 8 fluid ounces heavy cream
• 12 fluid ounces chicken stock
• 1 cup (4 ounces) frozen peas
• 2 tablespoons freshly chopped parsley
• 1 egg, beaten

Crust

• 2¼ cups (322 grams) all-purpose flour
• ½ teaspoon salt
• ¾ cup (6 ounces) unsalted butter, chilled
• 2.5 fluid ounces ice water

Prepare the crust by pouring flour into a mixing bowl, season with salt, and mix to combine. Using a pastry cutter, cut butter into pea-sized pieces and add to bowl. Add water and work flour into a dough until fully incorporated. Roll dough out onto a lightly floured surface. Cut into strips and weave into a lattice or leave whole. Cut crust to fit cast-iron skillet you are using and place in refrigerator to chill while you prepare the filling.

Teacup Pecan Pies

Makes 5

• Crust (recipe to follow)
• 3 large eggs, beaten
• 8 fluid ounces corn syrup
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 fluid ounce unsalted butter, melted
• ¼ teaspoon salt
• 1¼ cups pecans chopped, additional for garnish
• Whipped cream and cinnamon as needed, for garnish

Crust

• 1¾ cups plus 2 tablespoons (268 grams) all-purpose flour
• ¼ teaspoon salt
• 5 ounces butter
• 2 fluid ounces ice water

Preheat oven to 425 degrees F.

Prepare the crust by pouring the flour into a mixing bowl, season with salt, and mix to combine. Using a pastry cutter, cut the butter into pea-sized pieces and add to bowl. Add water and work flour into a dough until fully incorporated. Roll the dough out onto a lightly floured surface. Line 5 individual teacups with pie crust and place in the refrigerator to chill for at least 1 hour.