Archive for the ‘pies and tarts’ Category

Old fashioned pumpkin pie

Monday, November 7th, 2005

Here in Québec, pumpkin pie is a must in autonmal farmer kitchens…



2 cups Pumpkin, mashed
1/2 teasp. Salt
4 tablesp. Brown sugar
1 teasp. Ground ginger
1/2 teasp. Cinnamnon
1 pinch Nutmeg
4 tablesp. Molasses
2 Eggs, beaten
2 cups Milk
Pie dough for 1 pie shell

Mix milk and eggs, stir to mashed pumpkin, add sugar and spices. Mix
very well, best with “magic wand” or blender. Roll out dough and
line a 9 inch (27 cm) pie dish. Pour filling onto dough.
Bake: At 170°C/325°F, until the filling is firm (ca 40-45 minutes).

I doubled the recipe and made small pies for my student sons to take with them.

Apple tart «Bavaroise»

Saturday, November 5th, 2005

I don’t know what should be “bavarois” (=from Bavaria) in this tart. I found the recipe in a little cookbok that was made by the inhabitants of a small village in the Quebec countryside. This little village has many orchards, and so people there gathered apple recipes for their village 150 years anniversary.

Apfelkuchen «Bavaroise»
1 portion puff pastry or pie dough
250 grams Cream Cheese (Philadelphia), softened
1/4 cup granulated sugar (1)
2 eggs
1/2 teasp. vanillia
1/2 teasp. cinnamnon
3-4 large apples
1/3 cup granulated sugar


Line a pie dish with dough.
Beat cream cheese and sugar (1) until soft, add eggs and vanilla, beat well. Pour on the dough. Peel and core the apples an cut in slices. In a small bowl mix augar an cinnamnon dip the apples slices in this mixture and arrange them like tiles on the batter. Sprinkle remaining cinnamnon sugar over the apples.
Bake : At 450°F/220°C for 10 minutes, reduce heat to 375/190°C and let bake for another 30 minutes

Apfelkuchen «Bavaroise»

Note: This tart is almost too sweet with the spple slices dipped in sugar. Next time I’ll just sprinkle some cinnamnon suger over the apples.
Apfelkuchen «Bavaroise»