Dougherty Family Recipe Box

Category: Pie

  • Basic Quiche

     Ingredients

    • 1/2 recipe pie crust, rolled out into a 9-inch pie plate
    • 4 eggs
    • 1/2 cup milk
    • 1/2 cup heavy cream
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup cheese, shredded or crumbled
    • 2 cups add-ins (vegetables, proteins, etc.)

    Method

    1. Preheat the oven to 375°F.
    2. Blind bake pie crust until edges are golden (about 15 minutes).
    3. Reduce oven temperature to 350°F.
    4. In a large bowl, beat together the eggs, milk, heavy cream, salt, and pepper with a hand mixer.
    5. Whisk in cheese and add-ins.
    6. Pour filling into crust.
    7. Bake until centre is set (about 55-60 minutes).
    8. Remove from oven and let cool slightly before serving.

              Source

            1. Coconut Cream Pie

              Ingredients

              • 1 cup sweetened flaked coconut
              • 3 cups half-and-half cream
              • 2 eggs, beaten
              • 3/4 cup white sugar
              • 1/2 cup all-purpose flour
              • 1/4 teaspoon salt
              • 1 teaspoon vanilla extract
              • whipped cream, for topping

              Method

              1. Preheat the oven to 350°F.
              3. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown (about 5 minutes).
              4. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. 
              5. Bring to a boil over low heat, stirring constantly (this takes some time, be patient). 
              6. Cook, stirring constantly, for 2 minutes more. 
              7. Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. 
              8. Set aside the remaining coconut to top the pie.
              9. Pour the filling into the pie shell and chill until firm, about 4 hours.
              10. Top with whipped cream and with the rest of the toasted coconut just before serving.

              Source

            2. Cranberry Lemon Pie

              Ingredients

              Crust

              • 2 cups gingersnap cookie crumbs
              • 6 tablespoons unsalted butter, melted
              • 3 tablespoons brown sugar
              • 1/4 teaspoon salt

              Filling

              • 12 ounces fresh cranberries
              • 1 cup granulated sugar + 1/2 cup granulated sugar
              • 1/4 cup water
              • 3 eggs
              • 2 egg yolks
              • 2 teaspoons lemon zest (about 1 lemons worth)
              • 1/2 cup lemon juice (about 2 lemons worth)
              • pinch salt
              • 3/4 cup unsalted butter

              Method

              1. Preheat oven to 350°F.
              2. Mix together crust ingredients and press into the bottom of a pie plate.
              3. Bake crust until slightly darker and set (about 10-15 minutes).
              4. In a large saucepan, stir together cranberries, 1 cup sugar, and water.
              5. Cook cranberries over medium-low heat until berries burst and sauce thickens (about 15 minutes).
              6. Transfer cranberry sauce to a heat-safe bowl and use an immersion blender to blend.
              7. In the saucepan whisk together 1/2 cup sugar, egg yolks, eggs, zest, lemon juice and salt. 
              8. Return cranberry sauce to the lemon mixture.
              9. Cook over medium-low heat until thick curd (at least 15 minutes, maybe longer), stirring frequently.
              10. Remove curd from heat and slowly stir in the butter.
              11. Pour curd into crust.
              12. Chill pie in the fridge for at least 6 hours before serving.
              13. Serve with whipped cream on top.

              Source

            3. Flapper Pie

              Ingredients

              • 5 tablespoons all-purpose flour
              • 2/3 cup white sugar
              • 1/3 teaspoon salt
              • 1/3 cup cold milk
              • 1 1/6 cup hot milk
              • 2 egg yolks (use whites for meringue)
              • 1 tablespoon butter

              Method

              1. Preheat oven to 425°F.
              2. Mix flour, sugar, and salt into cold milk.
              3. Stir cold mixture gradually into the hot milk in a saucepan over medium-low heat.
              4. Increase temperature and bring to a boil, stirring constantly.
              5. Warm egg yolks and stir briskly into milk.
              6. Remove from heat and allow to cool for a few minutes.
              7. Add butter and stir until melted.
              8. Pour filling into crust.
              9. Top with meringue.
              10. Bake until meringue is browned (about 5 to 7 minutes).

              Source

              Barkley family recipe.

            4. Graham Pie Crust

              Ingredients

              • 18 single graham wafers
              • 1/4 cup brown sugar
              • 1/2 teaspoon cinnamon
              • 1/2 cup butter, melted

              Method

              1. Crumble wafers.
              2. Mix together all ingredients.
              3. Press into bottom of pie plate.
              4. Chill until ready to fill and bake.
              5. Bake according to filling directions.

              Source

              Barkley family recipe.