Pies? YES PLEASE!
Lately, pies have been springing up from everywhere. Everywhere you look, there is a new type of pie and pie recipe. So we thought, let's try out some of the best pies and here we have the recipes for you!
Key Lime Pie
Ingredients-
- 1 cup graham cracker crumbs
- 3 tablespoons white sugar
- 5 tablespoons butter, melted
- 3 eggs
- ½ cup key lime juice
- 1 (14 ounce) can sweetened condensed milk
- 1 pinch salt
- 1 pinch cream of tartar
- 1 cup heavy whipping cream
- 1 lime, sliced
Method -
- Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
- Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
- To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
- Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
Indian Potato Pie
Ingredients
- 700g potato , sliced
- 400g sweet potato , sliced
- 1 onion , chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 2 garlic cloves , crushed
- 1 red chilli , finely chopped
- 1 thumb-size piece ginger , grated
- 1 tsp each ground cumin, coriander and garam masala
- pinch dried chilli flakes
- 200g frozen pea
- juice 1 lemon , plus extra wedges to serve
- small bunch coriander , chopped
- 25g butter , melted
- 275g pack filo pastry
- ½ tsp poppy seeds
Instructions
- Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really
- Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices.
- Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.
- Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang.
- As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.
- Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown.
Serve either hot or at room temperature with lemon wedges.