Square Root of…

Can you believe I’ve had this blog for a year and a half, called it Square Root of PIE, and never even posted a pie recipe?

I’ve made pies before, but somehow never blogged them. Because I’m silly. So when I got invited to a pre-Thanksgiving potluck, I knew exactly what needed to happen. I needed to bake a pie. Not just any pie, but the pie of all pies. A pie with flaky crust, fresh filling, and a delicious topping. Everything a pie should be!

I didn’t have a lot of time to prepare for this pie. And by that I mean I didn’t get to go to the grocery store. So I poked around the kitchen until the creative juices started flowing. And by that I mean I found some berries in the freezer.

I’m not real big on pies with top crusts, so I poked around a little bit more until it dawned on me: oatmeal. And thus the pie was born. Baked. Whatever.

Apple Berry Crumb Pie
Crust recipe found here.

Ingredients
for the crust
1 1/4 C flour
1/4 tsp salt
1 stick butter, chilled and diced
1/4-1/3 C ice water
for the filling
4 medium Granny Smith apples, peeled and chopped
1/2 C frozen mixed berries
1/2 C brown sugar
2 Tbsp flour
2 tsp cinnamon
1 tsp vanilla
1 Tbsp orange juice
for the topping
3/4 C oats
3/4 C flour
1 C brown sugar
1/2 tsp cinnamon
1 stick butter, melted
dash salt

Instructions
1.
Start the crust by combining flour and salt in a large bowl. Slowly mash in butter with a fork until crumbs form.
2. Add water about a tablespoon at a time, mixing until you can form the dough into a ball with your hands. Wrap in plastic wrap and chill in the fridge at least 2 hours, preferably overnight.
3. Remove dough from fridge and let thaw while you make the rest of the pie. Preheat oven to 425 F.
4. In a large bowl, stir together all filling ingredients. Set aside to marinate while you begin the topping.
5. In a medium bowl sift together dry ingredients for the topping until combined. Pour in melted butter and stir until crumbly.
6. Roll out pie crust. (I prefer to do it in between two sheets of plastic wrap – no need for extra flour and no mess to clean up!) Press evenly into pie plate.
7. Spoon filling evenly into the crust. Top with the oat mixture.
8. Cover loosely with foil and bake for 20 min. Then remove foil, reduce heat to 375 F, and bake another 35 min.
9. Let cool at least 15-20 min before serving.

Happy Thanksgiving everyone!

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Cheesecake Party

I’ve gotten behind on my blogging again :( But I’m SO excited for all of the cooking I’m going to do over Thanksgiving! Since I’m so behind, I’ll make this a double recipe post just to make it up to you. The first one is a dessert you can definitely have at your Thanksgiving. Yes, it’s pumpkin. Of course.

A couple weeks ago, we had a party at our house. I’d been wanting to use my mini cheesecake pan again, so I thought, why not make cheesecake for the party? My roommates said, “WHAT? What kind of college party has cheesecake?!!” The best ones, of course. And everyone appreciated the cheesecake, so I win.

If you don’t have a mini cheesecake pan, you can still bake this in a regular springform pan, but scale everything back to 2 packages of cream cheese.

Mini Pumpkin Cheesecake
Makes 2 1/2 dozen.

Ingredients
for the crust
26 regular (not Double-Stuf) Oreos – 2 rows in the package
4 Tbsp butter, melted
for the cheesecake
3 8oz packages cream cheese
3 eggs
1 15oz can pumpkin
1 1/2 tsp vanilla
3/4 C brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Instructions
1.
Preheat oven to 350F. Grease cheesecake pan.
2. Put Oreos in a food processor until you have fine crumbs. Pour in melted butter, stir. Press about 1 1/2 Tbsp into the bottom of each well in the pan (I found a shot glass works best for this – it’s really difficult with your fingers).
3. Bake crusts for 10 min. While they are cooling, begin the cheesecake.
4. With an electric mixer, combine cream cheese, eggs, pumpkin, and vanilla until completely smooth.
5. Stir in brown sugar, cinnamon, and nutmeg until combined.
6. Pour into each well, filling completely to the top. Bake 20-25 minutes until set.
7. Let cool about 15 minutes then remove from pans. Chill in fridge (or on your porch if it’s cold enough and your fridge is full like mine…) for at least 1 hour before serving.

So to go with all that cheesecake, I guess you might need some real food… maybe… Sometimes…

Quinoa Risotto
Serves 2-3.

Ingredients
1 C uncooked quinoa
2 C vegetable broth
1/2 C sliced baby bella mushrooms
1/2 C diced red onion
2 Tbsp olive oil
1/2 C white wine
1/4 C parmesan cheese
1/4 C goat cheese
3/4 C fresh spinach
salt and pepper, to taste

Instructions
1.
Cook quinoa in vegetable broth, either on the stove top or in a rice cooker.
2. Saute mushrooms and onion in oil over medium heat until onions are translucent. Add quinoa and cook a couple more minutes.
3. Add wine and stir until absorbed. Turn off heat.
4. Add cheese and spinach and stir until cheese is melted and spinach leaves are wilted. Serve immediately.