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what's inside:
pie recipes inspired by the movie and musical waitress.

sugar... butter... flour.

Lost Shepherd's Pie

7/30/2016

4 Comments

 
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This pie is as classic as savory pies get, yet it's pretty complex and has lots of moving parts. It's a little time consuming, but without a doubt worth the time. The different ingredients and layers in this pie are delicious, and I'm certain that this is a dinner favorite among Joe's Pie diners. This recipe uses lots of different veggies and requires some multi-tasting! You'll be running back and forth from your meat mixture to your mashed potato mixture until time for final pie assembly!

"A dinner pie with a layer of savory lamb, carrots, onion, peas, corn, garlic, and herbs, topped with a creamy layer of mashed potatoes. Baked and melted together into a beautiful dinner pie."

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You'll need to start with your beautiful veggies...
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...start with your potato to prepare the mashed potato layer first.
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Chop peeled potatoes into 1.5-2 inch pieces. Boil potatoes in plenty o' salted water until potatoes are cooked through (when you can easily pierce through the potato cube with a fork).
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Mince garlic, dice carrots and onions. Saute veggies in olive oil in a heavy-bottomed skillet until veggies have softened (about 15-20 mins).
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Mix hot potatoes with cream, butter, salt and pepper.
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Mix together with a handheld mixer until combined into a creamy texture. 
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Continue to cook on high-medium heat, and add 1 LB. of ground lamb meat to the veggies. Break meat apart and start to brown the lamb.
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Once lamb is broken up and incorporated with the veggies, add peas and corn.
Place all of meat and veggie mixture into the bottom of a glass pie dish.
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Dollop mashed potato mix onto the top of lamb meat mixture.
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Smooth mashed potato mixture over the meat and veggies to cover the meat completely.
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Bake to perfection!
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Slice into pie, and serve up!
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Recipe for Lost Shepherd's Pie
(Adapted from Alton Brown's Shepherd's Pie)

Ingredients:

For the potatoes:
-4 medium russet potatoes
-1/4 cup half-and-half
-2 TBSPN butter
-3/4 TSPN kosher salt
-1/4 TSPN freshly ground black pepper
-1 egg yolk

For the lamb filling:
-2 TBSPN olive oil 
-1 small/medium onion (chopped)
-2 carrots (chopped)
-2 cloves garlic (minced)
-1 LB. ground lamb 
-1 TSPN salt
-1/2 TSPN freshly ground black pepper
-2 TBSPN flour
-2 TBSPN tomato paste
-1 cup chicken broth
-1 TSPN Worcestershire sauce
-2 TSPN freshly chopped rosemary 
-1 TSPN freshly chopped thyme
-1/2 cup corn (fresh or frozen)
-1/2 cup peas (fresh or frozen)

  1. Peel 4 medium potatoes and chop into 2-inch pieces. Boil potatoes in a big pot o’ salted water until potatoes are cooked through.
  2. Strain potatoes and add 1/4 cup half-and-half, 2 TBSPN butter, 3/4 TSPN kosher salt, 1/4 TSPN freshly ground black pepper, and 1 egg yolk to the potatoes and mix with a hand mixer until creamy. Set aside.
  3. In a heavy-bottomed skillet, saute chopped onion, carrots, and minced garlic in 2 TBSPN olive oil, saute for 15-20 mins, or until veggies have softened.
  4. Add 1 LB. ground lamb and season 1 TSPN salt and 1/2 TSPN freshly ground black pepper. Break up meat until cooked through.
  5. Once lamb has cooked through, add 2 TBSPN flour, 2 TBSPN tomato paste, 1 cup chicken broth, and 1 TSPN Worcestershire sauce. Mix together and cook for another 5-7 mins until mixture thickens.
  6. Add peas, corn, rosemary, and thyme to lamb mixture and pour into a glass, deep dish pie pan.
  7. Dollop and smooth mashed potato mixture over meat mixture, and bake in pre-heated 400F oven for 25-35 mins, until meat mixture is bubbling and top of pie is starting to brown at edges.
  8. Let cool for 10-15 mins before slicing!
  9. SUGAR. BUTTER, FLOUR!
4 Comments

Big Guy Strawberry Pie

7/25/2016

4 Comments

 
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One from the A.R.T./Preview Pie Board... Big Guy Strawberry Pie... It's pure, simple, easy to bake, and filled with sweet juicy strawberries. Bake this and take this to your next summer picnic. Everyone will thank you for it. Promise.


"Big, whole, juicy strawberries, with plenty o' sugar, baked into a truly flaky double crust."

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Add sugar, tapioca starch, lemon zest and juice.
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Sprinkle bottom of your first pie crust with crust dust and minute tapioca.
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Fill your first crust with prepared strawberries...
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...and dot with butter.
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I wanted a little bit of color to peak out...
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...crimp the edges...
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...till it looks like this! (Brush with egg-white wash and sprinkle with sugar.)
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Bake to perfection!
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Bring to the nearest and soonest picnic, and share if you dare!

Big Guy Strawberry Pie


Ingredients:
-1 truly flaky crust (double)
-2 LBS (6-8 cups) fresh strawberries
-1/2 cup o' sugar
-1/2 TSPN lemon zest (zest of 1/2 a lemon)
-1 TSPN lemon juice  (juice of 1/2 a lemon)
-5 TBSPN tapioca starch
-1 TBSPN crust dust (1/2 part flour, 1/2 part sugar)
-1 TSPN minute tapioca
-1 TBSPN cubed butter
-egg white wash
-course white sugar
​+Extra equipment: small metal frosting tip, or small cookie cutter

Directions:
  1. Assemble your truly flaky crust into a pie shell, crimp edges, place in fridge.
  2. Wash your strawberries and cut stems off, leave small strawberries whole, and cut the larger ones in half.
  3. In a large bowl, combine strawberries with: 1/2 cup o' sugar, 5 TBSPN tapioca starch, 1/2 TSPN lemon zest, and 1 TSPN lemon juice. Set aside.
  4. Roll out your second truly flaky crust, and cut small circular shapes using metal frosting tip, or small cookie cutter.
  5. Take truly flaky crust out of fridge, and sprinkle 1 TBSPN crust dust and 1 TSPN minute tapioca over prepared crust.
  6. Place strawberries and their juices into truly flaky crust. Dot with 1 TBSPN cold cubed butter.
  7. Place second crust over pie pan and press down along crust seam to help seal in juices. Once sealed, crimp the edges.
  8. Brush top of pie with egg white wash, and sprinkle with coarse white sugar.
  9. Bake at 425F for 20 minutes, then reduce to 375F. Cook until strawberries and juice bubble and top crust is nicely browned (total time: 50-60mins). *If you notice your edges are browning too fast, take out mid-bake and cover edges with foil or silicone crust protector.
  10. Let cool and sit at room temperature for at least 4 hours before slicing!
  11. SUGAR. BUTTER. FLOUR!
4 Comments

Pineapple Upside Down Pie

7/19/2016

45 Comments

 
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Jenna: Pineapple Upside Down Pie? 

*Legs in the air*
​
Dr. Pomatter: Your hormone levels are rising beeeeautifully Mrs. Hunterson....


This pie was a challenge. I knew it would be. Pineapple Upside Down cake, in a pie? Do I turn it into a pineapple fruit pie? With maraschino cherries? Or do I stay true to the classic cake and somehow turn it onto a crust, so it's truly upside down? I opted for the latter. And boy I am glad I did! 
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There were a few issues with my crust edges baking off, so I've altered the recipe to make those corrections!

"Pineapple Upside Down Pie: Slices of round pineapples, bright red maraschino cherries caramelized in butter and brown sugar, baked into a vanilla cake, with a truly flaky crust baked right on top. Flipped over to turn upside down! Garnished with maraschino cherries on top. With the stem!"

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You'll need 1 truly flaky crust, butter, brown sugar, canned pineapple slices, maraschino cherries, milk, sugar, shortening, vanilla extract, and baking powder. Am I missing any ingredients? Maybe. So best to see recipe below. ;)
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Melt butter directly in your pie pan.
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Sprinkle brown sugar over melted butter.
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Lay pineapple slices atop brown sugar and butter. 
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Fill the openings with maraschino cherries. I used whole cherries, and it made my cake a tad pink, I'd recommend cutting them in half or slicing them into thinner pieces before placing them in your pie tin so your caramel color is a little more brown.
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Mix your cake batter...
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...until smooth like this!
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Gently spread cake batter over fruit...
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...and keep going...
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...and going... until all your batter is in the pie pan.  Smooth batter over any pieces of fruit poking out.
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Lay your truly flaky crust over the batter...
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...crimp up (remember you're going to flip this baby over, so the imperfections in the crimping need to be facing up so that when you turn it over the crimp facing up looks purdy! Here's my suggestion: Don't crimp to the edges to the edge of the pie pan. Crimp to the edge of the cake batter, but don't let your crimping hang off the edge of the pie pan like you would on a normal pie, or it MAYYYY (most definitely will) melt off mid bake, forcing you to piece together your crust edge for your final product...
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See what I mean? It's okay, we'll salvage those bits of crust later. Let pie sit for 10mins before turning over. But don't let it cool completely or your slices of pineapple might stick to the pan!
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Garnish with fresh maraschino cherry. With the stem!
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It turned out better than I had hoped! Delicious vanilla cake, topped with caramelized pineapples and cherries all over a TRULY flaky crust! Mmmmm...
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Recipe for Pineapple Upside Down Pie

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Ingredients:
-1 truly flaky crust (single)
-2 TBSPN butter
-1/4 cup brown sugar
-4 slices canned pineapple slices (1 whole, 3 cut into halves)
-5 maraschino cherries (cut in halves or thirds)
-3/4 cup all-purpose flour
-1 TSPN baking powder
-1/8 TSPN salt
-3 TBSPN vegetable shortening (or butter)
-1/3 cup granulated sugar
-1 egg
-1/2 TSPN vanilla extract
-1/3 cup of whole milk

Directions:
  1. Melt 2 TBSPN butter into your pie pan directly over very low heat. Be careful when taking off the stove (wear mits!)
  2. Sprinkle brown sugar over the butter while butter is still warm.
  3. Lay pineapple slices in a circular pattern, which whole slice in the middle, and half slices around. Place cherry slices to fill in the gaps of the pineapples. Set aside.
  4. To assemble the cake batter, whip shortening and sugar together until blended, add egg, then add milk and vanilla extract.
  5. Add flour, baking soda, and salt (sifted together of course) to the batter.
  6. Pour cake batter over the fruit, being careful as to not mix the fruit. Smooth over top.
  7. Lay truly flaky pie crust over the cake batter and crimp edges.
  8. Bake at 400F for 10 mins, then reduce heat to 350F for another 15-25. You'll know the cake is down when you insert a toothpick into the middle of the pie and the toothpick comes out clean.
  9. Place a large plate over the top of the pie, and flip everything over carefully. Let the pie pan stay in place over the cake for 10 mins, then remove the pie pan slowly, to reveal your Pineapple Upside Down Cake!
  10. SUGAR. BUTTER. FLOUR.
45 Comments
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    Waitress-wannabe. Baking hobbyist. Doggy mommy. Baking pies of all kinds inspired by the movie and musical WAITRESS.

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