How to make potato pie?!
Give me a easy to make recipeWww@FoodAQ@Com
Answers:
Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
3 to 4 tablespoons cold water
Filling Ingredients:
1 1/4 cups firmly packed brown sugar
4 medium (1 1/2 cups) sweet potatoes, cooked skins removed, mashed*
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup evaporated milk
3 eggs
Topping Ingredients:
Heavy Whipping Cream, whipped, sweetened, if desired
Heat oven to 350°F!. Combine flour and 1/8 teaspoon salt in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs!. Stir in enough water with fork just until flour is moistened!. Shape into ball; flatten slightly!.
Roll out ball of dough on lightly floured surface into 12-inch circle!. Fold into quarters!. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides!. Trim crust to 1/2 inch from edge of pan!. Crimp or flute edge!. Set aside!.
Combine all filling ingredients except evaporated milk, eggs and whipped cream in large bowl!. Beat at medium speed, scraping bowl often, until well mixed!. Reduce speed to low; add milk and eggs!. Beat until well mixed!.
Pour filling into crust!. Bake for 50 to 60 minutes or until knife inserted in center comes out clean!. If crust is browning too quickly, cover edge with 2-inch strip of aluminum foil!. Cool completely!. Garnish with whipped cream, if desired!. Store refrigerated!.
*Substitute 1 1/2 cups vacuum-packed canned mashed sweet potatoes!.Www@FoodAQ@Com
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
3 to 4 tablespoons cold water
Filling Ingredients:
1 1/4 cups firmly packed brown sugar
4 medium (1 1/2 cups) sweet potatoes, cooked skins removed, mashed*
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup evaporated milk
3 eggs
Topping Ingredients:
Heavy Whipping Cream, whipped, sweetened, if desired
Heat oven to 350°F!. Combine flour and 1/8 teaspoon salt in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs!. Stir in enough water with fork just until flour is moistened!. Shape into ball; flatten slightly!.
Roll out ball of dough on lightly floured surface into 12-inch circle!. Fold into quarters!. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides!. Trim crust to 1/2 inch from edge of pan!. Crimp or flute edge!. Set aside!.
Combine all filling ingredients except evaporated milk, eggs and whipped cream in large bowl!. Beat at medium speed, scraping bowl often, until well mixed!. Reduce speed to low; add milk and eggs!. Beat until well mixed!.
Pour filling into crust!. Bake for 50 to 60 minutes or until knife inserted in center comes out clean!. If crust is browning too quickly, cover edge with 2-inch strip of aluminum foil!. Cool completely!. Garnish with whipped cream, if desired!. Store refrigerated!.
*Substitute 1 1/2 cups vacuum-packed canned mashed sweet potatoes!.Www@FoodAQ@Com
Double-Crust Potato Pie
4 cups sliced peeled potatoes
1 cup chicken broth
1 medium onion, diced
1 tablespoon butter or margarine
3/4 teaspoon salt
1/4 teaspoon pepper
1 Pastry for double-crust pie (9 inches)
1 teaspoon milk
In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper!. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain!.
Line a 9-in!. pie plate with the bottom pastry!. Spoon potato mixture into the crust!. Roll out remaining pastry to fit top of pie!. Trim, seal and flute edges; cut vents in top!. Brush with milk!. Bake at 425 degrees F for 30-35 minutes or until golden brown!. Serve warm!.Www@FoodAQ@Com
4 cups sliced peeled potatoes
1 cup chicken broth
1 medium onion, diced
1 tablespoon butter or margarine
3/4 teaspoon salt
1/4 teaspoon pepper
1 Pastry for double-crust pie (9 inches)
1 teaspoon milk
In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper!. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain!.
Line a 9-in!. pie plate with the bottom pastry!. Spoon potato mixture into the crust!. Roll out remaining pastry to fit top of pie!. Trim, seal and flute edges; cut vents in top!. Brush with milk!. Bake at 425 degrees F for 30-35 minutes or until golden brown!. Serve warm!.Www@FoodAQ@Com
How about a "sweet" potato pie!?!
From:
http://www!.cooks!.com/rec/doc/0,1737,1351!.!.!.
OCIE'S ME OH MY SWEET POTATO PIE
2 cups cooked and mashed sweet potatoes
2 tablespoons melted butter
1/2 teaspoon vanilla
2/3 cup sugar
1/3 teaspoon salt
3 eggs
1/2 teaspoon cinnamon
1/2 cup cream
2 tablespoons brandy (optional)
1 unbaked pie shell
Preheat oven to 450°F!.
Prick pie shell dough with fork before baking!. Bake for about 10 minutes without filling!.
Combine all ingredients in any order!. Mix well with an electric hand mixer until all ingredients are smooth!.
Pour filling into precooked pie shell and put into oven on 450 degrees for 10 minutes!. Then reduce heat to 350 degrees and continue cooking for 35 minutes!.
Serve warm with whipped topping or ice cream!. Can also serve warm!.
Enjoy! Serves 8-10
Submitted by: Ocie SpencerWww@FoodAQ@Com
From:
http://www!.cooks!.com/rec/doc/0,1737,1351!.!.!.
OCIE'S ME OH MY SWEET POTATO PIE
2 cups cooked and mashed sweet potatoes
2 tablespoons melted butter
1/2 teaspoon vanilla
2/3 cup sugar
1/3 teaspoon salt
3 eggs
1/2 teaspoon cinnamon
1/2 cup cream
2 tablespoons brandy (optional)
1 unbaked pie shell
Preheat oven to 450°F!.
Prick pie shell dough with fork before baking!. Bake for about 10 minutes without filling!.
Combine all ingredients in any order!. Mix well with an electric hand mixer until all ingredients are smooth!.
Pour filling into precooked pie shell and put into oven on 450 degrees for 10 minutes!. Then reduce heat to 350 degrees and continue cooking for 35 minutes!.
Serve warm with whipped topping or ice cream!. Can also serve warm!.
Enjoy! Serves 8-10
Submitted by: Ocie SpencerWww@FoodAQ@Com
*Pleasing Potato Pie
2 cups shredded peeled potatoes
1 1/2 cups shredded Cheddar cheese, divided
1 teaspoon salt, divided
4 eggs
1/2 cup milk
1 cup chopped fully cooked ham
1/2 cup chopped onion
1/2 teaspoon pepper
Combine potatoes, 1/2 cup cheese and 1/2 teaspoon salt!. Press into the bottom and up the sides of a greased 9-in!. pie plate!. In a bowl, beat eggs and milk!. Add ham, onion, pepper and remaining cheese and salt; pour over potato crust (dish will be very full)!. Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean!. Let stand 5 minutes before cutting!.
*Chicken cacciatore potato pie- juicy chicken and soft potatoes layered together in a herby tomato sauce, in tender pastry
8 oz!. thawed shortcrust pastry, rolled out to 1/4 inch thick
4 oz!. boneless and skinless chicken breast, diced 2 cups baby new potatoes, washed and thinly sliced
1 clove garlic, crushed
1 tsp!. parsley
1 tbsp!. fresh basil, finely chopped
1 tsp!. fresh oregano, finely chopped
2 cups tomato sauce
1 tsp!. salt
1 tsp!. black pepper
1 cup Asiago cheese, grated
1/4 cup milk to seal and glaze
Preheat oven to 400 F (200 C)!. Fit pastry into a pie dish!. Roll out remaining pastry for the pie lid!. Set aside!.
Combine garlic, parsley, basil, oregano, tomato sauce, salt and black pepper!. Add chicken, potatoes and Asiago cheese!.
Moisten edges of pastry base with half the milk!. Spoon in the chicken mixture!.
Put the pastry lid on top and crimp to seal!. Brush remaining milk over the lid to glaze!. Bake for 45 minutes or until golden!. Serve hot with a light salad and soft rolls!.
*Meat & Potato Pie
500 gms of soft shin, cut into small cubes
Seasoned Flour
Cooking oil
1 onion, peeled & sliced
2 carrots, peeled & sliced (optional)
350mls of beef stock
Salt & black pepper
500 gms of potatoes, peeled, cut into cubes & parboiled
Short crust pastry
Dust the meat with the seasoned flour!. Heat the oil in a pan & fry the meat & onion until lightly browned!. Add the carrot (if desired), stock & seasoning!. Bring to the boil, cover and simmer for at least an hour or until the meat is very tender!. (The longer and more slowly the meat is cooked the better)!. When the meat is ready mix in the drained potato cubes!. Put into a deep pie dish or casserole and cover with a short crust pastry crust!. Make three slits in the top of the pastry (for the steam to escape), brush with beaten egg or milk and bake for about 40 minutes at 200C until the pastry is golden brown!.
*Double-Crust Potato Pie
4 cups sliced peeled potatoes
1 cup chicken broth
1 medium onion, diced
1 tablespoon butter or margarine
3/4 teaspoon salt
1/4 teaspoon pepper
1 Pastry for double-crust pie (9 inches)
1 teaspoon milk
In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper!. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain!.
Line a 9-in!. pie plate with the bottom pastry!. Spoon potato mixture into the crust!. Roll out remaining pastry to fit top of pie!. Trim, seal and flute edges; cut vents in top!. Brush with milk!. Bake at 425 degrees F for 30-35 minutes or until golden brown!. Serve warm!.
*White Potato Pie
2 potatoes - peeled, boiled and mashed
2/3 cup butter
1 cup white sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
4 eggs, beaten
2 (9 inch) pie shell
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well!. Gradually add whipping cream and milk, stirring until well blended!. Stir in lemon rind, juice, vanilla, and nutmeg!. Add beaten eggs and mix well!.
Pour mixture into pie shells and put in preheated oven!. Bake for 55 minutes or until knife inserted in center comes out clean!. Best when served cold!.
*Meat Shell Potato Pie
1 pound ground chuck or lean ground beef
1 (10!.75 ounce) can condensed cream of mushroom soup, undiluted, divided
1/4 cup chopped onion
1 egg
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 pinch pepper
2 cups mashed potatoes
4 bacon strips, cooked and crumbled
1/2 cup shredded Cheddar cheese
In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well!. Press onto the bottom and up the sides of a 9-in!. pie plate!. Bake at 350 degrees F for 25 minutes; drain!.
Combine potatoes and remaining soup in a bowl; mix until fluffy!. Spread over meat crust!. Sprinkle with bacon and cheese!. Bake at 350 degrees F for 15 minutes!. Let stand for a few minutes!. Cut into wedges!.
*Salmon and Potato Pie
http://allrecipes!.com/Recipe/Salmon-and-!.!.!.
*Taco Potato Pie
http://allrecipes!.com/Recipe/Taco-Potato!.!.!.
ENJOY :-)Www@FoodAQ@Com
2 cups shredded peeled potatoes
1 1/2 cups shredded Cheddar cheese, divided
1 teaspoon salt, divided
4 eggs
1/2 cup milk
1 cup chopped fully cooked ham
1/2 cup chopped onion
1/2 teaspoon pepper
Combine potatoes, 1/2 cup cheese and 1/2 teaspoon salt!. Press into the bottom and up the sides of a greased 9-in!. pie plate!. In a bowl, beat eggs and milk!. Add ham, onion, pepper and remaining cheese and salt; pour over potato crust (dish will be very full)!. Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean!. Let stand 5 minutes before cutting!.
*Chicken cacciatore potato pie- juicy chicken and soft potatoes layered together in a herby tomato sauce, in tender pastry
8 oz!. thawed shortcrust pastry, rolled out to 1/4 inch thick
4 oz!. boneless and skinless chicken breast, diced 2 cups baby new potatoes, washed and thinly sliced
1 clove garlic, crushed
1 tsp!. parsley
1 tbsp!. fresh basil, finely chopped
1 tsp!. fresh oregano, finely chopped
2 cups tomato sauce
1 tsp!. salt
1 tsp!. black pepper
1 cup Asiago cheese, grated
1/4 cup milk to seal and glaze
Preheat oven to 400 F (200 C)!. Fit pastry into a pie dish!. Roll out remaining pastry for the pie lid!. Set aside!.
Combine garlic, parsley, basil, oregano, tomato sauce, salt and black pepper!. Add chicken, potatoes and Asiago cheese!.
Moisten edges of pastry base with half the milk!. Spoon in the chicken mixture!.
Put the pastry lid on top and crimp to seal!. Brush remaining milk over the lid to glaze!. Bake for 45 minutes or until golden!. Serve hot with a light salad and soft rolls!.
*Meat & Potato Pie
500 gms of soft shin, cut into small cubes
Seasoned Flour
Cooking oil
1 onion, peeled & sliced
2 carrots, peeled & sliced (optional)
350mls of beef stock
Salt & black pepper
500 gms of potatoes, peeled, cut into cubes & parboiled
Short crust pastry
Dust the meat with the seasoned flour!. Heat the oil in a pan & fry the meat & onion until lightly browned!. Add the carrot (if desired), stock & seasoning!. Bring to the boil, cover and simmer for at least an hour or until the meat is very tender!. (The longer and more slowly the meat is cooked the better)!. When the meat is ready mix in the drained potato cubes!. Put into a deep pie dish or casserole and cover with a short crust pastry crust!. Make three slits in the top of the pastry (for the steam to escape), brush with beaten egg or milk and bake for about 40 minutes at 200C until the pastry is golden brown!.
*Double-Crust Potato Pie
4 cups sliced peeled potatoes
1 cup chicken broth
1 medium onion, diced
1 tablespoon butter or margarine
3/4 teaspoon salt
1/4 teaspoon pepper
1 Pastry for double-crust pie (9 inches)
1 teaspoon milk
In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper!. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain!.
Line a 9-in!. pie plate with the bottom pastry!. Spoon potato mixture into the crust!. Roll out remaining pastry to fit top of pie!. Trim, seal and flute edges; cut vents in top!. Brush with milk!. Bake at 425 degrees F for 30-35 minutes or until golden brown!. Serve warm!.
*White Potato Pie
2 potatoes - peeled, boiled and mashed
2/3 cup butter
1 cup white sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
4 eggs, beaten
2 (9 inch) pie shell
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well!. Gradually add whipping cream and milk, stirring until well blended!. Stir in lemon rind, juice, vanilla, and nutmeg!. Add beaten eggs and mix well!.
Pour mixture into pie shells and put in preheated oven!. Bake for 55 minutes or until knife inserted in center comes out clean!. Best when served cold!.
*Meat Shell Potato Pie
1 pound ground chuck or lean ground beef
1 (10!.75 ounce) can condensed cream of mushroom soup, undiluted, divided
1/4 cup chopped onion
1 egg
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 pinch pepper
2 cups mashed potatoes
4 bacon strips, cooked and crumbled
1/2 cup shredded Cheddar cheese
In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well!. Press onto the bottom and up the sides of a 9-in!. pie plate!. Bake at 350 degrees F for 25 minutes; drain!.
Combine potatoes and remaining soup in a bowl; mix until fluffy!. Spread over meat crust!. Sprinkle with bacon and cheese!. Bake at 350 degrees F for 15 minutes!. Let stand for a few minutes!. Cut into wedges!.
*Salmon and Potato Pie
http://allrecipes!.com/Recipe/Salmon-and-!.!.!.
*Taco Potato Pie
http://allrecipes!.com/Recipe/Taco-Potato!.!.!.
ENJOY :-)Www@FoodAQ@Com