LEFTOVER TURKEY ????CHRISTMAS LATTICE PIE RECIPE #turkeypie #turkey #christmas
Christmas without Gluten & Dairy never tasted so good!!!
There are always leftovers after a large Christmas meal and food is too expensive to waste so I've come up with this Leftover Turkey Christmas Lattice Pie. You can put in whatever you have....leeks, pigs in blankets, stuffing, turkey, carrots, peas, parsnips and even roast potatoes!
Make life easy and cover with shop bought puff pastry to make a delicious family meal which uses up what may have gone on the bin
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INGREDIENTS
Puff Pastry (I used a Gluten Free Version but regular works the same)
Leftover veg - Onion, Carrots, Leeks, Peas, Roast Potatoes etc
Leftover Turkey, Bacon, Stuffing and pigs in blankets
2 tbsp Plain Flour (I used Gluten Free)
Chicken Stock- enough to make a sauce
Cream (I used Aplro dairy free but single or double regular cream would be great too)
Beaten egg to glaze the pastry
Oven Bake 190 degrees for 30mins (You could also Air Fry this if preferred)
How to Make a Perfect Peach Pie and Homemade Pie Dough
In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the perfect Fresh Peach Pie with All-Butter Lattice Top. Testing expert Jack Bishop reviews a variety of sweeteners.
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Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Ina's Deep-Dish Apple Pie is piled extra-high with slices of tart and sweet apples!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
DIY Braided & Lattice Topped Cherry Pie
This fun and easy braided crust and lattice top pie is a must have at family gathering. It's beautiful, unique and did I mention EASY! Impress your family and friends with this Elegant Prize Winning Pie!!
Let me know how yours turn out and win a chance at being featured in my next pie making adventure. Email me at:
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Brittany Hartwell (Struggles of a Courageously Crafty Unfiltered Momma)
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The Only APPLE PIE Recipe You'll Need
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
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EASY Homemade Pie Crust Recipe:
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust:
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup of water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Thanksgiving Leftovers from Paula's Kitchen: Turkey Pot Pie
It's the day before Thanksgiving...but let's pretend it's the day after, and you have leftover turkey! :) Join the host of Paula's Las Vegas Kitchen for a traditional Turkey Pot Pie recipe from that icon of homemaking, none other than Betty Crocker. And you know if there's pie on the menu, that rascal Durango Dale will show up! (Recipes appear below)
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TURKEY POT PIE
From Betty Crocker’s Cookbook, Copyright 1969 by General Mills, Inc., 30th printing, 1977
You will need:
Pastry for 9-inch two-crust pie
2 Tbsp butter or margarine
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
1/8 tsp thyme
½ cup chicken broth
½ cup light cream (20%)
2 cups cubed cooked turkey or chicken
1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces) frozen peas and carrots, cooked and drained
1 can (8 ounces) small whole onions, drained
(Paula note: If you can’t find these, just coarsely chop about 1/4 to ½ cup of onion, and saute a few minutes to soften)
Instructions:
Heat oven to 425 degrees F. Prepare pastry as directed except – roll 2/3 of pastry for bottom crust, and fit into 9-inch pie pan. Roll remainder into a rectangle, about 10x6 inches. Cut rectangle into 12 strips, each ½ inch wide.
Melt butter in a large saucepan over low heat. Blend in flour, salt, pepper, and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and vegetables.
Pour into pastry-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make a lattice top.
Trim; turn edge of bottom crust over strips. Seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 35-40 minutes, until golden brown.
Makes 6 servings.
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CLASSIC DOUBLE PIE CRUST
Ingredients
Crust
• 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons table salt
• 1/4 cup (46g) vegetable shortening
• 10 tablespoons (142g) unsalted butter, very cold
• 6 to 10 tablespoons (85g to 142g) ice water
Instructions
1. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
2. In a medium-sized mixing bowl, whisk together the flour and salt.
3. Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
4. Cut the butter into small (about 1/2) cubes.
5. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
6. Drizzle 4 tablespoons of water over the flour mixture, tossing gently to combine.
7. Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.
8. Gently shape the pastry into a cohesive mass. Or before shaping, take it a step further: Transfer the shaggy mixture to a piece of parchment paper. Press it into a rough rectangle and fold the dough into thirds, like a business letter. If necessary, spritz any dry areas with cold water and flatten and fold again, repeating the process until all errant bits of dough have been incorporated. Folding the dough in this fashion will create more flaky layers in your final crust.
9. Divide the dough in half. Gather each piece into a rough disk. Smooth the disks; it's OK if they have a few cracks in the surface. Smooth their edges by running the disks along a floured surface like a wheel.
10. Wrap the crusts in plastic or your favorite reusable storage wrap. Chill for 30 minutes, or up to overnight. Or wrap in aluminum foil over the plastic, and freeze for up to two months.
11. Return to the Turkey Pot Pie recipe for the rolling out instructions.
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Cinematography: Dale McKenzie and 4 cameras!
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