calling all cooks!  

rm_wbly35 46F
290 posts
8/12/2006 6:01 pm

Last Read:
8/13/2006 4:49 pm

calling all cooks!


I'm reading a lovely piece of fiction right now where a feast is taking place in a elven land, and one of the things on the menu is a pie that I must try to make. I shall google it to see if there is a recipe somewhere out there, but if any of you make one of these please share the recipe.

The pie as described in the book was a "mushroom pie stuffed with spinach and thyme" oh my mouth waters at just the thought of pie crust (one of my favorite foods...) stuffed with mushrooms sort of like a fruit pie, seasoned with thyme, and with spinach... oh my that sounds sooooooo good! Any one with recipes?

Since I wasn't raised as a pie baker I will have to buy the dough, but I plan on heaping it with a combination of mostly mushrooms, and fresh spinach, with a dusting of thyme through out... with a top of another sheet of pastry dough... Maybe a little flour in the middle to help soak up some of the liquids that are bound to form, maybe a little butter in it two? Any other ideas?

keithcancook 60M
17718 posts
8/12/2006 7:14 pm

If you make the pastry yourself you will be well rewarded. It isn't difficult at all with a food processor.

It sounds to me like it could be quiche. That is easy enough. Sautee your mushrooms in butter with fresh thyme, oregano, and a bit of basil. Do the same with your spinach. If you use frozen chopped spinach it will be much easier to work with. Add some diced onions when you sautee for more flavor, then hit it with a splash of white wine to finish it off.

For egg pie, it's easy. It's a 2:1 ratio of eggs to cups of milk. Add salt, pepper, a dash of nutmeg and perhaps a shot or two of some hot sauce. You don't need to top it off with pastry, but go ahead since you like it so much. For a creamier batter, use half & half in place of the milk. It'll probably take an hour to bake at 350, but that depends on the size of the pie and whether or not you top it with pastry.

If you do use a pastry top, keep an eye on it in the oven. When it browns the way you like it, lay some foil over it so it doesn't burn.

Blog On!


penguinluvr 58M
1083 posts
8/13/2006 3:24 pm

If I might be so bold as to suggest logging on to foodnetwork.com and looking up the Good Eats program on pie dough? And if you make a pie in a pan and load in mostly dry fillings, like sauteed musrooms and thoroughly drained spinach cooked with the thyme in it, the bottom crust shouldn't be too soggy. Again, the Good Eats episode has the good info on how to keep your bottom crust flaky and tender.

Opus


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