Green Onion Pie

Lots of scallions… spring makes me think of green onion pie. Made it for our July 3rd party (which was rainy and led us all to play dice games and poker in the basement… what fun!).

I used Marion Cunningham’s recipe from “Lost Recipes”. Made way more pie filling than a frozen pie shell can handle. Should have gotten a deep dish pie shell. I just dumped the extra liquid but kept the onions.
Overall it was tasty, but the texture was a little too soft for me (and for others). I might add a little flour or bisquick to the mix next time.

Pie crust (one)
4 tablespoons butter
3 cups chopped green onions/scallions
2 cups cream, light or heavy
4 eggs
salt and pepper to taste
2 tablespoons chopped fresh basil

Note: to scald cream, put in saucepan over med/high heat until tiny bubbles form around edges. Watch it so it doesn’t boil over.

Bake the pie crust at 375 F for 11-15 minutes until lightly golden. Allow to cool.
Melt the butter in a skillet and saute the onions until cooked and sweet but not browned at all. Whisk the eggs into the warm cream, season with salt and pepper, and add the basil if youโ€™re using it. Salt and pepper to taste, mix with onione.
Spread the onion mixture in the pie shell and bake at 375 F until a sharp knife inserted near the center comes out clean. Serve immediately, or let cool a little and serve warm.


Summer Berry Pie

This photo from Cooks Illustrated website


Two years later (July 22, 2012) I made it again… great July dessert!
This piece was left over from Elaine’s bday party. Still yummy the next day!

I have been so obsessed with pool construction from March until July that I haven’t baked anything! Until the 4th of July… to celebrate the first pool party, I thought an easy BBQ friendly pie was in order. I cheated and used a pre-made graham cracker crust and didn’t make my own whipped cream either.You can also put the berries in the blender. Yay summer!

Summer Berry Pie (by Cooks Illustrated)

Makes one 9-inch pie, serving 8 to 10

If you wind up short on one type of berry but have extras of another type, make up the difference with the extras. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small.

Graham Cracker Crust
9 graham crackers , broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter , melted and warm
Berry Filling
2 cups fresh raspberries (about 9 ounces)
2 cups fresh blackberries (about 11 ounces)
2 cups fresh blueberries (about 10 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
3 tablespoons cornstarch
1/8 teaspoon table salt
1 tablespoon lemon juice from 1 lemon
2 tablespoons red currant jelly
Whipped Cream
1 cup heavy cream (cold)
1 tablespoon granulated sugar
1 teaspoon vanilla extract


  1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees.
  2. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.
  3. FOR THE FILLING: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
  4. In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.
  5. While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day).
  6. Cut pie into wedges and serve with whipped cream.

Apple Pie Redux

I made the Blue Ribbon Apple pie from the America’s Test Kitchen Family Baking Book [ATK FBB] once again, this time for Aunt Mary’s Thanksgiving in February dinner. Yum Yum!
This time I tinkered with the recipe since Chris thought it needed to be sweeter and also needed more cinnamon. He was right.
I still use the ATK FBB All-Butter Double Pie Crust recipe. It’s just perfect.
My changes to the filling were:
add 2 tbsp granulated sugar
add 2 tsp brown sugar
use 1/2 tsp cinnamon (instead of 1/8)
I also used nearly all of the liquid after draining the filling, nearly 1/2 cup instead of 1/4 cup.
I added the lemon juice to the filling when cooking, not after the fact.
I also changed the apples I used. I used almost 5 lbs of apples, 6 granny smith, 3 red delicious, 3 macintosh. This allowed for more sweet apples, and a nice blend of textures in the pie, firm to soft.

Blue Ribbon Apple Pie

Mistake #1: asking my husband what he would like me to bake for his Mom’s for Thanksgiving
Mistake #2: trying to do it anyway ๐Ÿ™‚
I followed the Cooks Illustrated recipes for the All-Butter Pie Crust and Blue Ribbon Apple Pie from my new Cooks Illustrated Family Baking Book (yay bday presents!).
Pie crust is difficult to work with. Duh. It was so hot in the house from my other Thanksgiving day preparation cooking that it was soft within 5 minutes of taking it out of the fridge.
I also overcooked the apples in the early stage so that made the pie mushier inside than I would have liked, but at least there was no shrinkage.

Crust looked good, but I would use 1 tsp sugar on top instead of 1 tbsp. Smells very buttery. Also, I would make the bottom pie crust 13″ round with this deep dish instead of 12″… crust didn’t overlap edges as I would have liked for better fluting.
The verdict from the Perkins/Fusco family: they really liked it! Chris is the only one that wants more cinnamon and sugar inside. The consistency is just right too, so apparently overcooking the apples is a good thing.
I had a leftover piece a day later and thought the crust was yummy and buttery, and I liked the mix of sweet and tart apples (the mix of textures was good too). Next time I won’t be so nervous. Peach pie, here I come! ๐Ÿ™‚