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Turkey: Turkey Pot Pie without Vegetables
Cranberry: Cranberry-Orange Relish Pie
Stuffing: Stuffing Pie
Mac and Cheese: Impossibly Easy Mac and Cheese Pie
Sweet Potato Casserole: in a pie shell
Green Bean Casserole: Green Bean Casserole Pie
Mashed Potatoes: Mashed Potato Pie
Additional recipes can be found here: https://www.seriouseats.com/2011/11/my-all-pie-thanksgiving-fantasy.html
Turkey Pot Pie without Vegetables
Pastry
1 cup flour
1⁄4 teaspoon salt
1⁄3 cup shortening
1 tablespoon butter
1⁄4 cup shredded cheddar cheese
2 tablespoons cold water
Filling
1 roasting chicken
1 celery rib
1 onion
9 tablespoons butter, divided
3 cups chicken broth
1⁄2 cup flour
12 ounces evaporated milk
pepper
Mix flour and salt. Cut in shortening, butter and cheese till crumbs form. Add water and toss with a fork just until dough just forms a ball.
Turn onto lightly floured board. Press large chunks away with heel of hand. Gather and repeat. Shape into thick circle. Wrap in plastic and chill at least 30 minutes.
Cook onion and celery in 3 Tablespoons butter, until soft. Set aside.
Chop leftover turkey meat.
Melt remaining 6 Tablespoons butter. Add flour. Cook and stir until bubbly. Add broth and evaporated milk. Don't just dump all the liquids into the flour mixture--work in about 1/4 cup at a time until it is thinned out, and then you can increase how much liquid you can work in each time. Season with salt and pepper. Mix in turkey and celery and onion mixture. Put turkey filling in a round casserole dish.
Roll out dough, a little bigger than your dish so that you can have some dough to crimp. Place dough over turkey filling. Crimp edges.
Bake at 425 degrees for about 30-60 minutes or until crust is golden. If you check it and the edges of the pie are looking browned before the rest of it is ready, put foil over the edges -- just make like a long little tent and loosely attach over the edges.
Cranberry-Orange Relish Pie
Use whatever pie crust you prefer.
Filling:
1/3 cup orange juice
2 1/2 tablespoons cornstarch
1 cup sugar
1/4 cup orange marmalade
2 tablespoons chopped walnuts, toasted
1 tablespoon grated orange rind 1 (12-ounce) package fresh cranberries
Preheat oven to 425°.
Combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.
Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.
Stuffing Pie
Turkey Pot Pie without Vegetables
Pastry
1 cup flour
1⁄4 teaspoon salt
1⁄3 cup shortening
1 tablespoon butter
1⁄4 cup shredded cheddar cheese
2 tablespoons cold water
Filling
1 roasting chicken
1 celery rib
1 onion
9 tablespoons butter, divided
3 cups chicken broth
1⁄2 cup flour
12 ounces evaporated milk
pepper
Mix flour and salt. Cut in shortening, butter and cheese till crumbs form. Add water and toss with a fork just until dough just forms a ball.
Turn onto lightly floured board. Press large chunks away with heel of hand. Gather and repeat. Shape into thick circle. Wrap in plastic and chill at least 30 minutes.
Cook onion and celery in 3 Tablespoons butter, until soft. Set aside.
Chop leftover turkey meat.
Melt remaining 6 Tablespoons butter. Add flour. Cook and stir until bubbly. Add broth and evaporated milk. Don't just dump all the liquids into the flour mixture--work in about 1/4 cup at a time until it is thinned out, and then you can increase how much liquid you can work in each time. Season with salt and pepper. Mix in turkey and celery and onion mixture. Put turkey filling in a round casserole dish.
Roll out dough, a little bigger than your dish so that you can have some dough to crimp. Place dough over turkey filling. Crimp edges.
Bake at 425 degrees for about 30-60 minutes or until crust is golden. If you check it and the edges of the pie are looking browned before the rest of it is ready, put foil over the edges -- just make like a long little tent and loosely attach over the edges.
Cranberry-Orange Relish Pie
Use whatever pie crust you prefer.
Filling:
1/3 cup orange juice
2 1/2 tablespoons cornstarch
1 cup sugar
1/4 cup orange marmalade
2 tablespoons chopped walnuts, toasted
1 tablespoon grated orange rind 1 (12-ounce) package fresh cranberries
Preheat oven to 425°.
Combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.
Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.
Stuffing Pie
1 recipe Pie Dough, made with no sugar
1 batch of Classic Sage and Sausage Stuffing, cooled to room temperature
1 egg white
Coarse sea salt
Preheat the oven to 450°F and adjust the oven rack to the center position. Roll bottom pie crust out and fit inside a 9-inch pie plate. Add stuffing to pie and press down to make sure any air bubbles are gone.
Roll out top crust and seal pie. Whisk egg white with 1 tablespoon water. Brush top crust with egg white mixture and cut 3 to 5 holes for ventilation. Sprinkle sparingly with coarse sea salt. Place pie in oven and bake for 15 minutes until pale golden brown. Reduce heat to 350°F and continue baking until deep golden brown, about 45 minutes longer. Allow to cool 15 minutes before serving.
2 Pie crusts, from scratch, refrigerated or frozen
4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup 1/2 Stick Or 4 Tablespoons Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Cook macaroni until very firm. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly.
Pour in milk and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt if needed.
Pour in drained, cooked macaroni and stir to combine.
Pour into 2 pie crust, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Let cool 10-15 minutes
Sweet Potatoes Casserole Pie
5 cups cooked sweet potatoes mashed (about 5-6 medium sweet potatoes)
1 cup granulated sugar
8 tablespoons butter softened
1 1/2 teaspoons vanilla extract
1/2 cup milk
2 eggs
For the Streusel Topping:
1 cup brown sugar packed
1/2 cup all-purpose flour
1 cup chopped pecans
4 tablespoons butter softened
1 cup granulated sugar
8 tablespoons butter softened
1 1/2 teaspoons vanilla extract
1/2 cup milk
2 eggs
For the Streusel Topping:
1 cup brown sugar packed
1/2 cup all-purpose flour
1 cup chopped pecans
4 tablespoons butter softened
Pie shell
Preheat oven to 350ยบ F. Scrub sweet potatoes and boil or bake in the oven until tender.
Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a pie shell.
For the topping:
Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
Cook for 30 minutes until topping has browned.
Green Bean Casserole Pie
1 (10 1/2ounce) can cream of mushroom soup
1⁄2 cup whole milk
kosher salt & freshly ground black pepper, to taste
1 1⁄2 lbs fresh green beans, trimmed, blanched, and dried
2 cups French-fried onions, divided
1 store-bought pie crusts
1 large egg, for egg wash
flaky sea salt, for garnish, such as Maldon
Preheat oven to 450 degrees.
In a large bowl, whisk together soup and milk and season to taste with salt and pepper. Stir in green beans and french fried onions. Set aside.
Fit one pie crust into a 9” glass pie plate. Pour green bean mixture into pie crust and press into an even layer. Top with remaining french fried onions.
Bake 15 minutes, then reduce heat to 350 degrees and continue baking until crust is golden and filling is bubbling, about 45 minutes longer. Remove from oven and allow to cool at least 15 minutes before serving.
Mashed Potato Pie
Preheat oven to 350ยบ F. Scrub sweet potatoes and boil or bake in the oven until tender.
Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a pie shell.
For the topping:
Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
Cook for 30 minutes until topping has browned.
Green Bean Casserole Pie
1 (10 1/2ounce) can cream of mushroom soup
1⁄2 cup whole milk
kosher salt & freshly ground black pepper, to taste
1 1⁄2 lbs fresh green beans, trimmed, blanched, and dried
2 cups French-fried onions, divided
1 store-bought pie crusts
1 large egg, for egg wash
flaky sea salt, for garnish, such as Maldon
Preheat oven to 450 degrees.
In a large bowl, whisk together soup and milk and season to taste with salt and pepper. Stir in green beans and french fried onions. Set aside.
Fit one pie crust into a 9” glass pie plate. Pour green bean mixture into pie crust and press into an even layer. Top with remaining french fried onions.
Bake 15 minutes, then reduce heat to 350 degrees and continue baking until crust is golden and filling is bubbling, about 45 minutes longer. Remove from oven and allow to cool at least 15 minutes before serving.
Mashed Potato Pie
1 recipe Pie Dough, made with no sugar
1 batch Mashed Potatoes, cooled to room temperature
1 cup Poultry Gravy
1 egg white
Coarse sea salt
Preheat the oven to 450°F and adjust the oven rack to the center position. Roll bottom pie crust out and fit inside a 9-inch pie plate. Add potato to bottom and spread into a smooth, even layer. Using a large spoon, make 5 indentations in the potatoes radially. Fill each indentation with gravy.
Roll out top crust and seal pie. Whisk egg white with 1 tablespoon water. Brush top crust with egg white mixture and cut 3 to 5 holes for ventilation. Sprinkle sparingly with coarse sea salt. Place pie in oven and bake for 15 minutes until pale golden brown. Reduce heat to 350°F and continue baking until deep golden brown and mixture is starting to bubble through the vents, about 45 minutes longer. Allow to cool 15 minutes before serving.
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