Bird In A Pie Recipes

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Cut out a 13-inch round. Fit into bottom and up sides of a 9-inch springform pan. Freeze 15 minutes.
• Blind-bake crust: Line chilled crust with parchment and then foil, pressing into corners to hold up sides. Fill with baking beans or rice. Bake until sides are set and beginning to turn golden, 45 minutes to 1 hour. Remove paper and beans from crust and continue baking until bottom crust is golden brown and dry, about 10 minutes more.
• Meanwhile, stir together 1/2 cup sugar, 1/2 cup cranberries, cinnamon, nutmeg, and 1/4 teaspoon salt. Peel apples; scoop out cores from stem ends with a melon baller or a sharp-tipped spoon, leaving bottom ends intact. Fill hollows with 1 heaping tablespoon cranberry mixture, pressing down to fit as much in as possible and mounding slightly over tops. Transfer to an 8-by-8-inch baking dish. Dot with room-temperature butter. Thirty-five minutes before crust is done, place in oven and bake 25 minutes, turning apples halfway through so sides facing edge of dish face in. Cover with foil and bake until apples are just barely tender when pierced with the tip of a knife, 5 to 10 minutes more. Toss remaining 1/4 cup cranberries with juices in bottom of dish.
• Meanwhile, whisk together flour, baking powder, and remaining 1/4 teaspoon salt. In a separate bowl, whisk egg yolk with remaining 1/2 cup sugar until combined. Whisk in flour mixture, then melted butter and milk. Beat egg whites until stiff peaks form, then gently fold into batter.
• Pour batter into warm crust. Nestle apples into batter, spooning cranberries and 2 tablespoons of juices from dish over top. Return to oven; bake until pie is puffed and beginning to turn golden on edges, and springs back when pressed in center, 30 to 40 minutes. Let cool at least 45 minutes. Serve warm, with ice cream.

Steps:

• While the broth cooks make the Recipe #300887 and chill after you shape into disks and wrap with plastic wrap.
• BROTH:.
• place drained and rinsed chicken in large pot and cover with chicken stock.
• Bring to a simmer, for two hours, adding stock as necessary. Remove chicken to a bowl and discard skin, bones, and anything you would not serve a king.
• Remove two cups of broth and stir in the Corn startch stirring well into the soup to thicken. When it has thickened enough for your taste, roll out and arrange bottom crust in 10" glass pie plate and brush with beaten egg white. Let dry a few minutes while you finish the filling.
• Ladle Black Birds (or chicken) and veggie filling into pie shell and pour thickened soup over all. Be sure to do this on a sheet pan to keep your oven clean. Put top crust on and crimp edges. Cut steam vents in the shape of crows feet around the center of the top crust.
• Beat yolk with a drop or two of cream and paint the top crust to give top crust a homey look.
• Bake at 400" for 50 - 60 minutes. Cover with foil last 15 minutes if it becomes too brown for you.
• Serve hot with a salad and the queen will think it is such a dainty dish.

Steps:

• Use the pre-made pie crust to line a 9-in pie pan.
• Place blueberries and peaches in a bowl and toss with lemon juice. Add sugar, tapioca and the 1/2 tsp cinnamon and mix lightly.
• Place above mixture into pie crust and sprinkle with cinnamon sugar as desired.
• Bake 35-40 minutes in a 425° oven.