This is one of my favorite Thanksgiving recipes. How bazar and I can not believe I have not posted this yet.
9 inch pie shell top and bottom
1 package frozen or canned artichokes
1/8 teaspoon garlic powder or chopped garlic
3 tablespoons grated parmesan cheese
8 oz. package mozzarella cheese
salt, pepper, to taste
Preheat oven to 350°.
Cut artichokes in half, brown in a pan with a little olive oil, add garlic and set aside. Beat eggs in a large bowl and then add all other ingredients. Fold in artichokes hearts. Pour into pie shell. Cover with top crust and pinch together sides. Add slits to the top crust with a pairing knife and brush with milk. Bake at 350 for one hour.
Cut into wedges and serve warm. Makes and excellent first course or appetizer and pairs nicely with a wine wine like a Pinto Grigio.
NOTES: This is a favorite recipe for Thanksgiving and so portable to bring to someone’s house. So easy to make.
Sunday I made one of my usual entrées of chicken-cutlets. The side dishes were baby zucchini in a butter sauce and a simple salad.
Dessert however was a little more special. I made homemade blueberry pies with a homemade piecrust in an individual serving size – 6 inch mini aluminum pie tin. The only problem was, neither of us could eat a whole one all by our self, so we both split the same one. I just had to put vanilla ice cream on top. Plus, it was still very warm. Making the ice cream get all melty and blend into the blueberry filling.
Start by making a pie crust or use store bought. Grease a 9 inch pie pan or use individual pie tins as seen below. Lay the pie crust in pan by gently folding it in half and siding it over the top, then unfolding it. Gently press into place. If it breaks you can repair it by wetting your finger with water and “gluing” the pieces together.
To make the filling. In a medium sauce pan add the sugar, corn starch, butter and water. heat over medium high heat until the sugar mixture just begins to thicken. Add two pints of blueberries. Continue to stir gently, trying not to break up all the blueberries. Keep cooking until the mixture no longer thickens any further. Pour cooked blueberries into pie shell. Top off with the remaining pint of blueberries. Moisten the bottom crust using your index finger and water around the rim of the pie plate.
Place second crust on top. Using a fork press crusts together where they meet on the pie dish (around the edge). Cut a 1 inch slit in the top to let out steam.
Brush the top crust with milk to make for a browner crust.
Bake for 30 minutes until done in a 425 degree oven.
Notes: Allow pie to cool and serve with vanilla ice cream and homemade whip cream. You can also warm up cold pie a few seconds in the microwave. Caution the filling can become extremely hot, so do not over heat the pie in the microwave.
This recipe can be used for the majority dessert pie crusts and shells and makes 2 Flaky Pie Crusts (top and bottom).
3 cups sifted flour
1 1/8 tsp. salt
1 cup shortening (Crisco)
8 to 10 tablespoons water with ice
In a large bowl add sifted flour and 1 and 1/8 teaspoons salt. Using a pastry cutter or knife and fork cut shorting into flour. You can also use a stand mixer with a dough hook. Cut shorning in until you have pea sized piesece or flour around shortnigh. Using a wooden spoon, mix in ice cold water one tablespoon at a timeuntil all the flour is incorperated and doung is a little sticky.
Separate dough into two balls of dough . Using a floured rolling pin. Roll out dough on floured counter top or table. Always starting in the center and rolling outward until the circle of dough is slightly larger then the pie dish. 10 to 11 inches depending on how deep you pie dish is. You can always trim off the extra.
Fill with your favorite filling or bake in a 425 degree oven for until golden brown for chocolate cream pie (recipe coming soon).