Easy Holiday Ham Pot Pie | Food Wishes
These magnificent holiday ham pot pies feature an ancient, but very user-friendly, hot water pastry crust. This recipe can be done as individual sized portions, or in one larger baking dish, and is the perfect use for leftover holiday ham. Enjoy!
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Apple Fried Pies - Granny's Southern Cooking - Simple Ingredients Are the Secret!
Apple Fried Pies - Granny's Southern Cooking - Simple Ingredients Are the Secret! Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Apple Pies taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #applepies #friedpies
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Fried Apple Pies (recipe is in our Vol. 1 Cookbook)
5 OZ. BAG DRIED APPLES (CHOPPED)
WATER
1/4 CUP SALTED BUTTER OR MARGARINE
1 CUP SUGAR
Place applesin a non-stick saucepan with enough water to cover them.Add butter and sugar. Bring to a boil. Cook on medium heat. Continue to cook until apples have lost water and formed a heavy syrup. Watch close, so they do not burn.
Make A BiscuitDough:
1 1/2 CUPS SELF-RISING FLOUR, 4 TBSP. SHORTENING
1/2 CUP MILK
Blend flour with shortening until shortening is pea sized. Add milk. Place dough on floured surface and flip 6-7 times. Roll out very thin. Incorporate enough flour into dough that you can pick up the sheet without it tearing. Use bottom of your rotary sifterto cut out round circles of dough. Place a
large tablespoon of cooked apples in center of dough. Wet edges of round with a little water then fold dough over and press edges closed with a fork. These will be half-moon shaped pies. Preheat a 10” iron skillet on medium heat. Add CORN OIL 1” high. Just before dropping pies, add 4 TBSP.
BUTTER to skillet. Add pies carefully with large, slotted spoon.Flip when pies are golden brown. Brown other side and remove. Place on a cooling rack, then roll in (or sprinkle) with cinnamon sugar while still warm.
Tip: Grease should be on medium heat, so dough has time to cook, do not have grease too hot. Use a test piece of dough if needed.
Cinnamon Sugar: (mix well put in shallow pie plate)
1/2 CUP SUGAR & 3/4 TSP. CINNAMON.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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THANKSGIVING ????????????honey ham homeade and homemade organic apple pie
preheat to 350deg
Claire Saffitz's Favorite Apple Pie Techniques
The one and only Claire Saffitz brings her incredible baking skills to our kitchen to show us all the tips and tricks for making the very best apple pie! Sharing knowledge from her new book, What's For Dessert, Claire takes us through her butter chopping technique, shaping the dough and laying it into the pie pan, combining the apple mixture with a hint of orange zest, placing the apples strategically into the pie pan, wrapping with the top crust, and baking until it looks about as good as a dessert possibly can. Follow along and try it out for yourself!
Apple Pie recipe from Claire's new book:
Buy a copy of What's For Dessert:
Vietnamese Cinnamon:
Bees Wrap:
Rolling Pin:
Vanilla Extract:
BONUS: Claire's Walnut & Oat Slab Pie recipe:
Chapters
0:00-1:04: Introduction to Claire Saffitz and her new book: What's For Dessert
1:05-2:28: Pie Dough principles and Step 1 - starting off with dry ingredients
2:29-4:33: Step 2 - Add the cold butter and ice water, and break up butter into the flour
4:34-5:48: Step 3 - Combine the mixture on the counter and CHOP!
5:49-8:19: Shape the dough into a square, then divide and stack it, and repeat
8:20-9:03: Divide the dough into portions for apple pie, and shape into rounds
9:04-11:37: Step 4 - Wrap and chill the rounds of dough
11:38-14:32: Step 5 - Roll out the chilled dough and fold, then place into pie pan
14:33-15:48: Step 6 - Press the dough into the edges of the pie pan
15:49-18:51: Step 7 - Make the apple filling
18:52-22:51: Step 8 - Pie ingredients, assemble! Apples in the pan and top crust laid and pinched
22:52-23:29: Step 9 - Time has come to BAKE THE PIE
23:30: Slice, serve, and dig into that perfect apple pie
The Best Homemade Apple Pie EVER: Super Delicious Apple Pie Recipe
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This apple pie is AMAZING.... There is no adjective to describe how delicious this Apple pie is. Ok so I've never been an apple pie fan because im not a fan of apples. But I went to a gathering one summer a few years back and was asked to try someone's Apple pie. It was better than most that I have tasted. Now I couldn't tell all the ingredients they used but I was able to tell exactly what was missing that could have made it better. So I went home and experimented a few times, making apple pie which is something i have never been a fan of. I added some ingredients that not many people add and i made it a little differently and man did it come out so good. It was at this point that I became fond of Apple Pie. Apple pie is a dessert very popular around the autumn and holiday season. Unfortunately, alot of the pies that i've tasted have either been too sour or taste too much like apples. Now it is apple pie but there should be a balance of difference flavors, such as nutmeg and cinnamon. This recipe has the perfect amount of sweetness and tart and the pie crust made from scratch is so flaky, butter, and moist.... Oh-Emmmm-Gee. Give this Apple pie recipe a try and tell me how you like it... You're going to love this.
Apple Pie Recipe
Ingredients
Crust
1 Cup Unsalted Butter
2-3/4 Cups All-Purpose Flour
6 Tbs Buttermilk
1 Tbs Sugar
1 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Nutmeg
Filling
7 Granny Smith Apples
1/4 Cup Melted Unsalted Butter
3 Tbs Cornstarch
2 Cups Apple Juice
1 Cup Water
1 Tbs Lemon Juice
1 Tsp Vanilla
1-1/2 Cups White Sugar
2 Tsp Cinnamon
1 Tsp Salt
1/2 Tsp Nutmeg
Instructions
1. We’re going to make our pie crust first. So get a big mixing bowl and to the mixing bowl add 2-1/2 cups of flour, sugar, salt, cinnamon, and nutmeg, then stir in well.
2. Next, you’re going to add your butter, then mash the butter into the flour until you’re left with nothing but a crumbly mixture. Afterwards, create a center in the middle of the crumbs.
3. Add your water or buttermilk to the center space in the bowl of crumbs. I prefer to use buttermilk it gives the crust so much moisture lawd have meeeeercy!!!! Mend the milk and crumbs together to create a big ball of dough.
4. Cut the dough into 2 pieces, one being slightly bigger than the other. Wrap both balls of dough in plastic wrap and store in refrigerator for 2 hours.
5. Alright so now we’re going to create our gel for Apple Pie, so place a pot over the stove. Add your Apple Juice, water, and cornstarch, then stir in well. DO NOT CUT THE FIRE ON….. Just stir the ingredients in first until the cornstarch is dissolved. Your pot of apple juice should be the color of light coffee.
6. Then, you’re going to add your white sugar, cinnamon, nutmeg, and salt, then stir in well.
7. Now you’re going to place the pot over high heat. Cook the juice mixture until it thickens into a gel. Melt some butter than add that to the pot along with the lemon juice, and vanilla, then stir in well and sit aside.
8. So while our pastry gel or sauce chills, we’re going to cut up our apples. So peel the skin off 7 Granny Smith Apples, then slice into small pieces.
9. Add your sliced apples to pot of filling, then coat well.
10. Get your balls of dough for the pie crust now. Make sure to coat a surface with remaining 1/4 cup of flour. We coat the surface with flour to sort of dry out the dough.
11. So what you do first is press the dough with your hands to flatten it a bit. Coat the dough with a little flour and spread it out with the rolling pin.
12. Wrap the dough around the rolling pin, lift and lay into the pie pan.
13. Add your apple filling to the pie crust pan. Now this is where I always tell people to give the filling and apples a taste test to make sure they are as sweet as you like them.
14. Now you’re going to roll out your second ball of dough… repeating the same process we did with the first and top with pie with the second layer. Remove excess dough from sides of the pan with a knife and seal the ends with a fork.
15. Poke the top crust with several small holes.
16. Cover edges of the pie with aluminum foil.
17. Preheat your oven to 350 degrees.
18. Add pie to oven and bake for 50 minutes or until the top of the pie is golden brown. Enjoy!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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