Me Myself and Pie by Sherry Gore l Recipes l Dessert Recipes l Pie Treats l Holiday Baking

Farmhouse Chicken Pot Pie

Chicken pot pie is the ultimate comfort food. This recipe is great anytime of the year. Dress it up for special occasions by adding mushrooms and baking in individual ramekins.

FOR THE CRUST: Two 9-inch unbaked pastry pie crusts

INGREDIENTS: 1/3 cup butter / 1/3 cup all-purpose flour / 1/3 cup chopped onion / 1/2 teaspoon salt / 1/4 –1/2 teaspoon black pepper / 1 3/4 cups chicken broth / 2/3 cup heavy cream / 2 cups cooked chicken, diced / 2 potatoes, peeled, boiled, and cubed / 1 1/2 cups fresh vegetables, cooked until tender-firm or 1 (10-ounce) package frozen mixed vegetables / egg wash

TO PREPARE: Preheat oven to 425°F. Melt butter in saucepan. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in the broth and cream. Return to heat and bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Add chicken, potatoes, and vegetables and remove from heat. Set aside. Line pie plate with prepared bottom crust. Pour in filling. Top with top crust. Score top in center to vent. Flute edges as desired. Brush crust with egg wash. Cook uncovered in 425°F oven 30–35 minutes, or until golden brown.

Orange Pie

This is the pie I want in heaven, a delightful concoction as bright in color as it is in taste. The surging burst of citrus combines with a tender, flaky crust and smooth filling—a true epiphany!

FOR THE CRUST: One 9-inch baked pastry pie crust

INGREDIENTS: 2 cups water / 1 cup sugar / 2 tablespoons cornstarch / 1 teaspoon orange-flavored drink mix / 3 oranges, peeled and chopped

TO PREPARE ORANGE FILLING: Bring 1 1/2 cups of water to a boil in a saucepan. In a bowl, mix together sugar, cornstarch, and drink mix. Add 1/2 cup of water into the sugar mixture and stir. Pour into boiling water, reduce to medium heat, stirring as it cooks. Remove from heat when it begins to thicken a bit. Cool. Stir in orange pieces.

CREAM CHEESE MIXTURE: 4 ounces cream cheese, softened / 2 cups confectioners’ sugar / 8 ounces whipped cream / 8 ounces whipped cream (optional)

TO PREPARE CREAM CHEESE MIXTURE: In a bowl, stir together cream cheese and confectioners’ sugar until creamy. Add half of the whipped cream to the mixture. Spoon into baked pie crust. Top with orange filling. Refrigerate overnight.

FOR THE GARNISH - Decorate the top of the pie with the reserved whipped cream, if desired.

Pies in a Jar

Tie those apron strings and turn any cooking station into a farmhouse kitchen. It’s easy to make your favorite pies in these miniature canning jars. They are as delicious as they are adorable—perfect for parties and picnics!

FOR THE CRUST: One double recipe pastry pie crust / 1/2 pint wide-mouth canning jars

FOR THE FILLING: One recipe using your favorite fruit filling (if using apple, chop apples into small pieces) sanding sugar, optional

TO PREPARE: Wash and dry jars before using. Roll out pie dough slightly thinner than you would for a regular pie. Cut into pieces and press into jars three-fourths of the way up the sides of the jar. Spoon in pie filling until the jar is three-fourths full. Use a canning jar lid as a template for the diameter of the top crust. Make decorative cut-outs using tiny cookie cutters, if desired. Place the dough circles over jars, gently pressing dough in the center and on the sides. Add cut-out dough pieces. Sprinkle with sanding sugar if
desired. (Pies may be frozen with lids on for later use.)

BAKING: Place jars on baking sheet and bake at 375°F for 45 minutes. Cover jars loosely with aluminum foil if the tops brown too quickly. You want to be sure the bottom crust bakes thoroughly. Allow jars to cool to the touch before serving.