Pot Pie British Style
Have you ever eaten a pot pie, or whats known as a meat pie in other parts of the world? You know, the kind with beef, chicken and/or some other meat with veggies in a brown or white sauce, usually made as a single-serve dish . Its been decades since Ive had one or even thought about one.It was in watching Pie in the Sky, a British TV series that starred Richard Griffiths , that I was reminded of pot pies. And what a delightful series it is!
Griffiths plays Detective Inspector Henry Crabbe, a low-key and good-natured guy who would rather indulge his passion for cooking than solve any more cases. But solve them he must until he can take early retirement. The good news is, when hes not working a case, hes cooking at his restaurant, Pie in the Sky.
The name is apropos, because after the restaurant opens in Episode 1, Henry becomes well-known for his steak and kidney pie. And similar to the electric kettle I wrote about last week, his signature dish is a plot device that runs throughout the series. Unlike the pot pies of my youth, though, his are proper-sized pies, baked in a large pie tin until the crust is golden brown and the filling is tender and steaming.
The stories and action in Pie in the Sky are on the mild side theres no violence except for the occasional scuffle, and no profanity that I recall, because they arent necessary. Good plots and understated comedy make the show quite entertaining.
Teaching The Culinary Arts
“A culinary educator and CCP , I specialize in teaching baking and the pastry arts. My goal as a cooking teacher is to make these skills accessible to the home baker, to remove any perception of fear-of-baking, to show that anyone can do it.
“When I teach, I like to explain basic food chemistry and fundamentals of technique to remove mystery and magic and replace it with fun, understanding, and a sense of ease.
“The greatest gift I can give a student is the confidence to cook creatively â to make a pie, bread, or a birthday cake, for example, to bake for their family and friends. Sharing food you make with your own hands is a basic act of love, and one that actually empowers the baker, bringing a quick reward , personal satisfaction , and praise, .
“I have had students tell me that learning to make a simple pie crust with ease has actually changed their life! Of course, it is not that simple, but little things do make a big difference. Learning to bake is a simple pleasure, but one that I believe adds to life’s enjoyment.”
King Arthur Flour Gingerbread House Workshop with Susan and Cassandra Purdy.
Partial List, Baking Classes and Workshops
High Altitude Baking Seminar, Salt Lake City 2005: Ruth Kendrick, Mary Cech, Greg Patent, Letty Flatt, Susan G. Purdy,Elizabeth Perrault
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Our Canadian Cookbook Gift Guide
Looking for more great Canadian cookbooks to check out or gift for the holidays? Be sure to check out our 2016 Canadian Cookbook Gift Guide full of delicious books. Support Canadian authors this holiday season!
The Flapper Pie under a Blue Prairie Sky cookbook review was written by Liliana Tommasini, author of the aptly named blog My Cookbook Addiction. Her passion for baking and cooking began at an early age. Liliana grew up in an Italian household where each meal was made from scratch with fresh ingredients and Sunday family lunches were always a celebration. She has a passion for collecting cookbooks and believes that every recipe tells a story that must be shared to nourish your soul and feed your belly. You connect with Liliana on , and .
How To Make Pie In The Sky
- 1Preheat oven to 325.With electric mixer, beat egg whites with salt, vinegar and 1/4 tsp. cinnamon until stiff. Gradually add 1/2 c. sugar. Spread over bottom and sides of cooled pie shell. Bake 12 – 14 minutes until lightly browned. Set aside to cool.
- 2Melt chocolate chips in microwave-safe container, stirring at 40 second intervals, until completely melted. Blend egg yolks with hot water, and stir into chocolate until smooth. Spread 4 or 5 tbsps over cooled meringue, and chill remaining chocolate until it begins to thicken – about 20 minutes.
- 3With electric mixer, whip cream til thickened, and beat in remaining sugar and cinnamon. Spread half over chocolate layer, and fold remainder of chocolate mixture into remaining half of cream mixture. Carefully spread chocolate blend over cream layer. Chill four hours.Garnish with a big fluff of Cool Whip and drizzle with caramel ice cream topping. Also tasty topped with pecan halves and/or chocolate curls.
- Last Step: Don’t forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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Cookbook Corner: Flapper Sky And A Blue Prairie Sky By Karlynn Johnston
Reading through the preface to Flapper Pie and a Blue Prairie Sky: A Modern Bakers Guide to Old-Fashioned Desserts cookbook by Karlynn Johnston conjured feelings of nostalgia for my childhood days.
**This post contains affiliate links. In plain English that means that when you click on the link and make a purchase, we receive a small commission. It does not alter the price you pay but it helps us run this site and support the work that Canadian food bloggers do. **
I wasnt raised in the Canadian prairies nor did I have any of the desserts listed in this cookbook. Heck, I didnt even know what a Flapper Pie was! Karlynn wrote such a heartwarming, passionate tribute honouring both her grandmothers that it brought me back to the hustle and bustle in my paternal grandmothers kitchen, watching her rolling dough for making pasta and stopping just to taste the tomato sauce simmering on the stove. That memory gave me a warm, happy feeling. It was with that feeling that I proceeded to read through the entire cookbook.
Broadcast Dvd And Streaming
The series was originally broadcast in the UK on BBC1 between 13 March 1994 and 17 August 1997.
The entire series is available on DVD in the UK.
In the United States, Acorn Media has released separate sets of all five series on 12 May 2009 , 26 January 2010 , 7 September 2010 , 25 January 2011 and 2 August 2011 . The complete series was released on DVD by Acorn Media on 11 November 2011.
The entire series is available for streaming through AcornTV.
In Australia, Via Vision Entertainment have released Series 1 & 2 on July 21, 2021 and will release Series 3-5 on September 15, 2021.
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Mini Doughnut Waffles Recipe
Doughnuts and waffles: these are two of my favourite things. Since I purchased a new waffle maker lately , I thought this would be a good time to test both the recipe and the waffle maker.
This recipe uses yeast dough that can either be used after the first rising or placed in the refrigerator overnight. I opted for the second option so I could make the Mini Doughnut Waffles for breakfast the next day.
Come the next day, I opened the refrigerator, and found the dough had risen to the top of the eight-cup measure I used to proof it. I turned on the waffle maker and started making the Mini Doughnut Waffles. The direction read to pour half of the recommended batter for your waffle maker into the each section. My dough was too stiff to pour I had to spoon it out. I dont know what I did wrong, but the waffles turned out great: nice and crispy on the outside and soft on the inside. I only dredged half the waffles into the cinnamon-sugar mixture and left the rest as is to eat with yogourt and blueberries.
Conroe’s Pie In The Sky Rolls Out New Locations
Customers enjoy breakfast at Pie in the Skys new location on FM 1488 near FM 2978 in Magnolia. The 15-year-old, family-owned business has two other locations in Conroe and College Station, in addition to the recently opened Magnolia location.
Customers enjoy breakfast at Pie in the Skys new location on FM 1488 near FM 2978, Tuesday, Dec. 17, 2019, in Magnolia. The 15-year-old, family-owned business has two other locations in Conroe and College Station, in addition to the recently opened Magnolia location.
Pie in the Sky opened a new location on FM 1488 near FM 2978 in early December.
Morgan Muston prepares a pie sampler with an apple pie for a customer at Pie in the Sky.
Pie in the Sky now has three locations for foodies to enjoy.
The long wait is over for those who have eagerly waited for the popular eatery to roll out its new 5,200-square-foot location, plus a patio, at the Triumph Center in Magnolia. The new franchise location opened at 7030 FM 1488 in Suite 100, under its new owner Sandra How on Dec. 2. How said it is already off to great start.
The community has really been receptive, said How, who built the center with a restaurant in mind and learned about the opportunity to open the franchise from a friend in 2018. They know the brand from Conroe, so we have had a lot of welcoming patrons come in with expectations of just the best food and the best pies.
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Vegan Pie In The Sky Cookbook
Has anyone bought the book vegan pie in the sky?I gave it to myself as a present a few weeks ago and made the lemon mouse pie. I just can’t believe how nice it is. I think it’s the best pie I’ve ever made, it looks pretty as well. I’m very much looking forward to using more of its recipes and am going to make a pie for Valentines. Don’t know which one yet. I was just wondering if anyone else tried any of the recipes in the book. I can definately recommend it, all the pies look yummy!
Canadian Prairie Flapper Pie Recipe
As I previously mentioned, I didn’t know what a Flapper Pie was until I received the Flapper Pie and a Blue Prairie Sky cookbook to review. Blame it on my Canadian geographical location and my ancestry, but all I know is that Ive been missing out on some delicious pie.
In the Canadian Prairie Flapper Pie or the Lost Prairie Pie section on page 18, Karlynn writes about how her Grandma Marions Flapper Pie recipe was the spark for this cookbook. After reading it through I had a much better understanding of what a Flapper Pie is and the history behind it.
Basically, as Karlynn describes it in the book, Flapper Pie is a vanilla custard pie with a graham-cracker crust. Its simple and quick to make , and it has a creamy texture that pairs well with the graham-cracker crust. It smelled wonderful when I took it out of the oven. The only drawback to this recipe for me is that the Flapper Pie has to be refrigerated for several hours to allow the filling to set before it can be served. I was ready to eat it just as it came out of the oven! My husband and I polished off the whole pie in two days, which means I will definitely make it again.
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Pumpkin Chocolate Chip Baked Doughnuts Recipe
I dont make doughnuts often only for the reason that my husband will have one or two and Ill devour the rest. But these doughnuts seemed safe enough after all, theyre made with pumpkin and are baked, and I certainly can limit myself to one a day. That was a fleeting thought.
These Pumpkin Chocolate Chip Baked Doughnuts are basically muffins glazed with chocolate, words written by Karlynn. Since I cant eat chocolate in the morning, I made half with the chocolate glaze and half without. This way I can eat one in the morning for breakfast and one in the afternoon for a snack! Although these doughnuts can be frozen, frozen desserts dont happen in my kitchen unless Im baking cookies for the holidays. I loved the taste of pumpkin and chocolate, though my husband found the chocolate glazed doughnuts too heavy. Good, more for me!
Cherry Pie In The Sky Recipe
This recipe for Cherry Pie in the Sky, by , is from Ruby’s Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We’ll help you start your own personal cookbook! It’s easy and fun.
|8 slices white sandwich bread1/3 cup cherry pie filling1 package cream cheese, sliced2 teaspoons sugar, if desired|
Heat coals or gas grill. Spread margarine on 1 side of 2 slices of bread. Place 1 slice, margarine side out, on sandwich press. Spoon one-fourth of the pie filling onto center of bread. Top with one-fourth of the cream cheese. Top with other slice of bread, margarine side out. Close press trim excess bread.Grill over campfire or on grill 4 to 6 inches from medium heat 15 to 18 minutes, turning once until bread is golden brown and cream cheese is melted. Sprinkle with 1/2 teaspoon of the sugar. Repeat with remaining ingredients. Serve warm.
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