Sunday, April 03, 2011

Two "Chicken" Pot Pies and an Apple Tart


Last week my friend Jon made some delicious chicken and "chicken-less" pot pies and shared it with some friends and I for dinner on a rainy spring evening in Carrboro. The chicken-less pie (above) had quorn patty chunks and the chicken pie (below) had gen-u-ine chicken (and an overflowing crust).


Both pies had the same vegetable ingredients of pearl onions (an excellent addition), peas, corn, carrots, and potatoes in gravy. The folks who tried both said they couldn't really tell the difference between the two.


I contributed a free-jazz apple tart I made, drawing from a combination of past attempted apple tart recipes.


The recipe I made up was approximately as follows:

Free-jazz apple tart

Ingredients:

3 tart apples, cored and very thinly sliced
1/2 c. homemade apple butter
1/4 c. homemade apple-rosemary jelly
juice of 1/2 lemon

raw sugar for sprinkling

nothing-in-the-house pie crust recipe, halved (bottom crust only)


Prepare crust with recipe found here. Refrigerate. Core and thinly slice 3 apples and place in a bowl. Squeeze juice of half of a lemon over the apples and stir. Roll out dough and place in a greased and floured tart pan. Spread apple butter on crust and place apple slices in concentric circles over the apple butter. Sprinkle with raw sugar and bake at 375 for approximately 35-45 minutes. Cool. When tart is still warm, heat apple-rosemary jelly and drizzle over the tart. Slice and serve with vanilla ice cream or whipped cream.


I brought the tart over in the double-decker Amish pie carrying basket my parents gave me for Christmas last year.


After a full-day in the library working on my thesis, this pie dinner was just the perfect treat.

1 comment:

Juan Velcro said...

That apple tart was bellissimo. I'm flattered that you thought my first attempt at a from-scratch pie was worthy of an entry on your excellent blog. To more pie sharing in the future!!