National Pie Day & Chef Andy’s Pies-O-Plenty

American Pie Council® Urges Everyone Everywhere To Enjoy a Slice on National Pie Day, Jan. 23rd, 2020

Whether it is apple, pumpkin, pecan, blueberry, cherry, peach, Key lime, lemon meringue, coconut cream, sweet potato, mince or countless more, the sweet, savory tastes are “as American as…” well, you know!

On January 23rd, 2020, the American Pie Council invites everyone – from sea to shining sea – to celebrate National Pie Day with a small slice of heaven; the perfect end to any meal, or delicious “just because” culinary indulgence.

And, to help you properly celebrate National Pie Day, Chef Andy Mueller – of Galley 57 Supper Club in Bellevue/Green Bay – has 3 Deliciously Tempting Recipes – a 3-course All-Pie Meal – that will have you rolling out your pie crusts in no time!

Appetizer Pie: Mediterranean Tart

Preheat oven to 350 Degrees.  Brush a thin layer of basil pesto to cover bottom and sides of a 9 inch ready made pie crust already in a pie tin.  When oven is preheated, par bake the crust for ten minutes to form a seal on the crust.  This prevents the moisture from seeping through which will make the crust soggy.  Remove crust from oven and place on a baking sheet.  In a mixing bowl add:

4 eggs, 1 cup heavy cream; Whisk ingrdients thoroughly to blend – set aside.

In a separate mixing bowl, add:

1 cup chopped cooked spinach, well drained (press into strainer until as dry as you can get it)

1 cup feta cheese, crumbled

1/4 cup chopped, pitted Kalamata olives

1/4 cup chopped, drained sun dried tomatoes in oil

1 Tblsp dill weed

1/2 cup diced sweet onion

Toss ingredients to combine, then add to the pie shell.  Spread ingreients to disburse evenly but don’t pat the ingredients down (we need the egg mixture to fill the pockets).  Pour the egg mixture over the sinach mixture carefully.  Let the egg mixture settle by tapping the side of the pie tin.  Bake for about 1 hour or until the center of the pie stops jiggling.  Let rest for 20 minutes.  Yoou can serve this warm or cold as an appetizer cut into thin pieces.  Enjoy!

Entree: Chicken Pot Pie

You will need two(2) ready made pie crusts for this recipe.  One 9 inch crust should be in a tin, the other should not be in a tin.  Preheat oven to 375 degrees.  Brush a thin layer of Dijon mustard to barely coat the crust in the pie tin – bottom and sides.  Par bake the crust for 10 minutes to help form a seal.  Remove from oven, set aside.

In a large sautee pan over medium high heat add:

3 Tblsp butter

When butter melts and starts to bubble add:

1 cup diced carrots

1/2 cup diced celery

1 cup diced onion

pinch salt and pepper

Sautee ingredients, stirring often for about ten minutes or until vegetables just start to sweat.  Add to the vegetables:

4 Tblsp flour

Stir to combine ingredients and cook for about five minutes until the flour starts to bubble then add:

1/2 cup chicken stock

1/2 cup heavy cream

2 cups diced cooked chicken

Stir ingredients and bring to a simmer.  Add a pinch of salt and fresh ground pepper to taste.  Adjust seasonings to your taste then add:

1/2 cup frozen peas (do not thaw)

Scoop mixture into par baked pie crust then top with the reserved pie crust.  Pinch crust all the way around to form a seal the cut 4 one inch slits in the top of the crust to allow steam to escaoe.  Bake for approximately 1 houe or until crust is golden brown.  Let rest 20 minutes then slice and serve – Enjoy!

Dessert: Spanish Pie

Have ready:

1 – 9 inch Oreo Cookie Crust – ready made

Fill the pie crust with Slightly softened Frech Vanilla Ice cream to just under the top of the pie crust with a slight “dome” look – meaning the ice cream should be a bit higher in the center of the pie.  Top the pie with a thin layer of chocolate syrup, then cover the pie with Spanish peanuts.  On top of the nuts, drizzle with a generous amount of honey, crushed corn flakes then a little more honey.  Freeze for ten minutes then slice and serve – Enjoy!

Happy National Pie Day – From the Green Bay News Network!