Category Archives: pie

Ausable Chasm Grand Canyon and Rhubarb Apple Walnut Braid


Few days ago we had a special occasion. Good reason to get away from the bustle and hustle of the city, and have our computer-locked heads unwind in a fresh air and wilderness. We’ve selected Ausable Chasm Grand Canyon, NY for a destination: the nearest major powerful nature spot that works magic for body and soul to help restore the spirit somehow lost in translation. Four hours of driving (Montreal-Plattsburgh round trip with pit stops), 30 minutes of border crossing, four hours of hiking in the majestic canyon, few hours of chilling in Plattsburgh after: one wonderful day of a powerful natural healing activity equal to a week of vacation!  With rafting on the agenda it would be even better although we didn’t do it at this time. If you’ve never been there, check here or hereto see what kind of experience you are missing.  
The silence of the enchanted forest interrupted by mighty gushing roaring waters of the waterfalls whoosh all the thoughts away almost instantly, leaving you feeling serene and irrelevant tiny particle of the whole picture. I wish I could just have clipped myself to one of the rocks and stay there forever… But there are only so many hours in the day, huh?
A short picnic was a great idea to take on a trail to the Secret Vista.

We brought a few gourmet sandwiches with homemade meatloaf, garden tomatoes and avocado; our staple zucchini corn bread (I can’t believe I still didn’t post the recipe) and an absolutely decadent, totally grown up style rhubarb-apple-raisin-walnut braid that appeared to be the highlight of the little feast. 

If you can imagine a dessert that can replace a good quality wine (not allowed in the park) this would be a great pick.
For an impromptu recipe made a night before the travel, lo and behold, this braid turned out to be extraordinary.  I wanted to use the fresh rhubarb longing on the fridge shelf in a pack of newspapers,  to be eventually claimed. 
Without a question, the puff pastry was going to wrap anything that would come out as a dessert from the oven that night. There are some ingredients I prefer to buy ready-made and the pastry dough is one of them. Why wasting time on the elaborate pastry dough-making process if the one from the store has proven to be your best friend on so many occasions (PS: this grand recipe included)? 
The filling made of fresh rhubarb, green apples, sultana raisins and toasted walnuts tastes really multi-dimensional:  with the mild tartness of the rhubarb and its astringency of the hazy summer evening (when mixed with brown sugar, apples, raisins, walnuts and cooked together ); with the piquancy of nutmeg, cinnamon, vanilla and crumbled gingersnap cookies that’s reminiscent of Christmas holidays… To me it has a bouquet that can easily be compared (or even better, when paired with), to a nicely bodied Tempranillo with the nose enticing marmalade, hints of smoke, vanilla and figs (yes, figs!). As usually, you’ll never know till you try, right? And if you do, please tell me after if I wasn’t the last fine gueule to appreciate it.
Enjoy!
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Two years ago: Easy Banana Ice Cream
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RHUBARB APPLE WALNUT BRAID
Ingredients:
1 ½ cup fresh rhubarb, peeled and cut in ½ inch pieces
1 cup green apple, peeled, cored and cut in small cubes
½ cup sultana raisins
1 cup packed light brown sugar
1 ½ tablespoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon pure vanilla extract
¾ cup toasted walnuts, ground
½ cup gingersnap cookie, crumbled or crushed
1 package (397 g) puff pastry, thawed overnight in refrigerator
1 egg, beaten, for egg wash
1 tablespoon water, for egg wash
1 teaspoon icing sugar for dusting (optional)
Instructions:
Mix together chopped rhubarb, apples and raisins in a small bowl. Mix together brown sugar and corn starch in a medium sauce pan. Stir in rhubarb, apples, raisins and vanilla. Cook over low to medium heat until bubbling and thickened. Add cinnamon and nutmeg and cook, stirring occasionally for 8-10 minutes. Remove from heat. Cool completely. Add walnuts and mix.
Preheat the oven to 450°F.
Whisk together egg and water in a small bowl and set aside.
Roll out pastry on a lightly floured surface into 12” x 9” (30 cm x 22 cm) rectangle. Place pastry onto a parchment lined baking sheet.
Spread half of the crumbled ginger cookies along the middle third of the pastry. Spoon the rhubarb-raisin-apple-walnuts mix over. Top with the rest of the ginger cookie crumbles.
Cut 1-inch (2.5 cm) wide strips on either side of the filling. Fold strips on each side alternately over filling to create a braid. Brush pastry with egg mixture.
Bake the braid for 20 to 25 minutes or until pastry is golden.
Remove baking sheet from oven and let cool slightly. Dust with powder sugar if wish be. Cut carefully into slices with the bread knife. Serve warm or cold with fresh berries on a side and ice cream if you wish.

Bye-Bye Summer: Squash Blossom Tart with Leeks and Cheddar

When does the summer end? For those of us living in a cold climate it is definitely not August 31st or September 1st, not even the Labor Day (first Monday of September). The fall in Eastern Canada begins around autumnal equinox time (22nd of September) with sudden gusty winds and rains bending and rocking the trees, blow-drying leaves into their new colors and flocking the birds to swarm into the their long journey down South. Although it’s still possible to make some BBQ, the goose-bumping temperatures usually lock us in to experiment with pies and breads. This tart was a pure impromptu caused by our unexpected garden find – squash flowers. 

I went to collect leftover fine herbs and discovered the bunch of newly spread squash twines carpeting most of the garden with dozens of yellow blossoms that topped the tiny swelling orbs of squash here and there. We already had a first frost the night before, so I rushed to salvage these little heartthrobs into this beautiful savory tart. Leeks and fine cheddar cheese were already in my fridge waiting to blow some lacto-ovo-vegetarian minds and the squash flowers have sparked the tart idea.
Really, what a delight it turned out to be! We couldn’t have enough of it! It has everything in it to say good-bye to the summer and to welcome the colder times in the most appreciative fashion, like: ’Hey, there’s still summer freshness, but you can now also enjoy the fall bounty, both wrapped in winter crust of cheese and flaky dough.’
I understand squash flowers might be kind of exotic at this time of the year, but thinly sliced zucchini, peeled squash, pumpkin or sweet-potato would make some good alternatives.  Naturally, the blossoms give this tart that special freshness raw tang zucchini flowers lovers know so well.
This pie is also featuring Perron Cheddar cheese (generic aged Cheddar or Gruyere are also fine for this tart). 
Earlier this month, I visited Saguenay-Lac-Saint-Jean area, famous for its Boreal-rich agriculture and products, and brought some local specialties with me including Chocolate Coated Blueberries made by monks and few slabs of Perron cheddar cheese, known for its taste and reputation. FYI, Perron is the oldest cheese factory in Quebec, and is the only private company exporting its cheese to England for more than a century. 
They also produce the best fresh curd squeaky cheese I’ve ever tried in my life, so if you are in that area and wish to try a fool-proof best poutine  in the world (I’m not lying), don’t miss the opportunity and stop by a little bistro Chez Perron in the Saint-Prime town. Poutine buffet is its specialty with mountains of their own squeaky cheese on top of fries and variety of exotic gravies. I suggest you pass, however, on the other specialty, fondue, as it has so much pepper it kills the taste of their famous cheese…
And so, equipped with new travel memories, experiences and the stash of nice cheese and leeks, I was back home discovering the squash blossoms… When it came to the crust, I couldn’t decide: flaky pie or puff pastry? So I tried with both and both worked out very well. Flaky pie crust turns it into a quiche category, while the puff pastry sets the tart into appetizer and side dish. Steps took less than then 15 minutes in prep. First, par-baking the crust, sauteing leeks and scallions:
Then making egg-cheese mix.
Pouring the mix over the crust layered with leeks and topped with squash flowers:
In the end, I liked the pie-crusted tart still warm with handful of roasted hazelnuts scattered over and a little arugula salad on a side. As for the puff pastry crust, it was excellent next day at the room temperature to accompany a plate of hot boiled dinner.  
I used the Tenderflake store-bought dough for, both, to save time (I’m supremely confident in their dough: it has been tasted by me for years), but feel free to use this pie dough recipe  for the flaky shell and replace flour by gluten-free if wish be. Enjoy!
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SQUASH BLOSSOM TART WITH LEEKS & CHEDDAR
Ingredients:
1 pie or puff pastry crust enough to fit into 9-inch tart round, or 5×10-inch rectangular pan
1 tbsp olive oil
1 leek, thinly sliced (white part only)
2-3 scallion, minced
6-8 squash or zucchini flowers, cut in half if with baby squash part attached, OR 2 thinly sliced zucchini
½ tsp fresh or dried thyme
3 eggs
½ cup 10% cream
1 cup grated savory cheese (Old Cheddar, Gruyere, etc.)
½ tsp sea salt
¼ tsp freshly pepper
¼ tsp freshly ground nutmeg
Instructions:
Preheat the oven to 375F. Form the crust into the pan. Bake it for 15 minutes. Remove and set aside.
Heat the frying pan to medium-high, add olive oil and saute the leeks with scallions for about 5 minutes until wilted. Spread leek and scallions into the bottom of the pie shell.
Place squash or zucchini flowers over the leeks. Sprinkle with thyme.
Beat the eggs in a small bowl. Add cream, cheese, salt, pepper and nutmeg. Mix well. Carefully pour the egg mixture into the tart.
Bake for 25-30 minutes or until the egg is set and the cheese is golden brown and bubbling. Allow to cool for 10 minutes before slicing and serving.  Serve for breakfast, lunch, brunch or dinner as a main or side course.  

Sour Cherry-Happy Pie vs Phony Fruitcake


Fresh sour cherry summer pie is one of those foods that I just can’t stay away from no matter how hard I try: it’s the best way for me to enjoy those intensely tangy and rich little fruits in season. In the juxtaposition with the neutral and subtle baked pear, the cherries shine even more. I intensified the filling taste with lemon zest, ginger and cinnamon and added a bit of almond flour to the crust dough to give an extra nutty charm to the flaky crunch. I also replaced the standard vanilla ice cream with quick homemade yogurt cream. The result: simply irresistible summer concoction bursting with freshness and flavors!

This pie actually broke my almost 10 days of strict diet regimen. In strive to get more of a bikini body towards vacation time I decided to be more active: I took up running and (almost) eliminated sugar and carbs from my diet (fats die hard with me). My only dessert during this time was a little fresh watermelon cake, the recipe of which I picked up from Better Homes & Gardens (June 2014 issue), although I’ve discovered many of them on Youtube and internet after.

I got really hooked: it was refreshing and innovative with almost zero calories and great quench. I named it phony fruitcake and continued to experiment with the concept of having the no-bake body of a cake made of fresh fruit. I eliminated the frosting part (which was a little too kitsch for me) and just kept carving my phony fruitcakes from melon, pineapple, papaya, etc. topping them with fresh berries and sometimes a lace of berries coulis with maple syrup instead of sugar. The cake didn’t have much of a substance, but I liked the simplicity and the skinny side of it.

The phony fruitcake became my best dessert-friend for a while and I really hoped that our connection would last… Then the sour cherry-picking time arrived and I became ravenous-hungry for an old-fashioned simple rustic pie with lattice crust. (Last summer I already disclosed my weakness for sour cherries here).

So when a friend came with a pack of pie dough in shell (yes, I’ve even cheated on the dough this time) to help me cherry picking and asked me to ditch the diet for once (politely) and whirl the grandma’s cherry pie with her, I gave up. Later that night I was devouring the best cherry pie I’ve had in a long time, even with commercial crust (below is my recipe of the pie dough from scratch).

I quickly traded the previous motivational quote by Kate Moss: ‘’Nothing tastes as good as thin feels’’ (heck, I don’t even remember how thin feels, although I’m sure even Bethenny Frankel often feels like that too) for much more appealing one by Woody Allen: ‘’ When we lose twenty pounds… we may be losing the twenty best pounds we have! We may be losing the pounds that contain our genius, our humanity, our love and honesty.’’ (What a great soul bargain – I like it!) 

Like anything seasonal, my phony fruitcake has to go into temporary liquidation. Obviously it’s hard to compare these two desserts because both are very different and have almost the opposite designations.   The phony fruitcake might be a great addition to some over-the-top posh micro-cuisine table d’hote, or some special occasion, but sometimes you just need a simple cherry galette to nourish your body and soul. It should be noted, the cherry pie tastes much more complex and interesting than just a piece of water melon and is much more than just an empty calorie. It wraps me mentally in my grandma’s blanket and I close my eyes and realize that I’m already in vacation at so many levels…

I suggest you try them both and tell me which one you prefer: the Cherry Pear Pie or the No Bake Fresh Watermelon Cake.  Cheers!

 
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SOUR CHERRY & PEAR PIE WITH YOGURT CREAM
Yields: 8 portions
Ingredients:
For Double Crust Pastry
 2 1/2 cups unbleached all-purpose flour
¼ cup almond flour (optional)
1 tsp sugar
¾ tsp salt
1 cup cold unsalted butter cut in cubes
1/3 cup (or more) ice cold water
  
For Filling & Assembly
 4 cups (1 lb) sour cherries, pitted (about 1 ½ lbs whole unpitted cherries) fresh, frozen or canned
¾ cup plus 1 tbsp granulated sugar
¼ tsp salt
 3 tbsp cornstarch
2 medium size pears, peeled, cored and sliced
1 tbsp lemon zest
½ tsp freshly grated ginger
½ tsp cinnamon
1/3 tsp vanilla extract
1 ½ tbsp butter, to dot
1 tbsp milk for brushing the crust
Instructions:
Combine flour, almond flour, sugar, salt in a bowl or food processor. Add butter and pulse a few times until mixture resembles coarse crumbs (or rub with fingers until the small clumps form).  Add ice cold water gradually while pulsing until the mixture forms a ball.  Divide in two pieces, form each piece into a ball, flatten and wrap in plastic. Refrigerate for at least 30 minutes (up to 2 days).
Preheat the oven to 425F. Mix cherries with sugar, cornstarch and salt. Add lemon zest, ginger, cinnamon and vanilla. Add pears and mix. Set aside.
Roll out the first dough disk on floured surface to 12 inch round. Transfer to 9 inch diameter round pie dish. Roll out the second dough disk on floured surface to 12 inch round. Cut 10 ¾ inch wide strips from dough round with pizza knife or similar.
Transfer the filling to dough-lined dish. Dot with butter. Top with dough strips in a lattice pattern. Trim the dough overhang to ½ inch. Crimp the edges to seal. Brush lattice crust with milk. Sprinkle with remaining 1 tablespoon of sugar. Place pie on baking sheet and bake for 15 minutes. Reduce the oven temperature to 375F. Bake for another 45-50 minutes or until the filling is bubbling and crust is golden brown. Transfer pie to the rack and cool completely. Cut into wedges and serve with yogurt cream, frozen yogurt, vanilla ice cream or whipped cream.
YOGURT CREAM
1 ½ cups plain Greek yogurt
1-2 tsp maple syrup
½ tsp vanilla extract
Mix the three ingredients and refrigerate until ready to use.

Spinach Pie Spanakopita and Fun in the Sun

Oh, summer, how I longed for you! And finally, you came to Eastern Canada with all your colors, welcoming breeze, humming sounds, camping, wilderness and millions of the itsy-bitsy things.

Summer is the season I can live through with no bigger ambition than my next BBQ or a pool party and it’s been like that for years. Which is why, the timing could not have been any better than the last real week-end of sun when we had our first BBQ-pool party. First real hot, long due sunny day, after prolonged raining and pouring. With almost overwhelming number of ideas and inspirations for a nice alfresco getaway – I was almost lost in choices.
The BBQ party is usually all about grilled meat, which we’ve had plenty of: assortment of kebabs, rack of pork, chicken tzatziki drums – they were all good. But when I caught my breath to pause and see which dish was the biggest success, it happened that an oven baked homemade spinach pie, Spanakopita, stole the show. Once again, Chef Redzepi’s prophecy about 2014 being all about the veggies and packing on greens turned out to be true – and, yes, it was a humble freshly baked spinach pie stuffed with hot aromatic puree of greens, herbs and cheese that was a star of our soiree.
 When those are real Greek people giving you kudos about your spinach pie, you better take a note and a good picture, because they do know a thing or two about Spanakopita. After all, this traditional savory pastry dish made of spinach, feta cheese and eggs wrapped in crusty dough, has been a Greek soul food for centuries. I must admit, it does taste great on a hot summer day and not only in the Greek islands. 
Another party winner was a perfectly fluffy marble cake (Gâteau surprise) Diane brought for the dessert – it was simply amazing so light and decadent at the same time. Thank you, Diane, I’ve savored the last sliver of it this morning with coffee – it was a super-delicious party reminder.
Saturday was really the first most beautiful summer day with plenty of sun; clear sky; cool summer wind; roses, daisies, poppies, irises, lupine, peonies – all opening at the same time; the bees buzzing and birds humming. This is our Canadian summer: everything in the nature suddenly rushes to bloom and seed almost screaming to complete the life circle in the short few months before going back into the long months of slumber. 
We did a fair amount of hammocking, swimming and splashing. Our doggy joined the water ball play in urge to bust the damn ball, which she did eventually. (No biggie, Michael, I will get you a new one.)
And of course the food: nothing tastes better than a good food eaten outside in a great company! It was so nice and so deservedly relaxing, it now feels it might have been other people from a great summer outdoors sketch… But it was us and the fun was ours and the Greek savory pie did exist, although for no longer than 20 minutes. This gave me an idea to write this post and share some apps about the successful Spanakopita making. 
Here are my tips for a great homemade Greek spinach pie, Spanakopita:
– A freshly chopped spinach would deliver the best results, but most of the time (I won’t lie) I use freshly frozen (thawed and drained) spinach to save time and effort. As long as you don’t let a pack of frozen spinach sitting in your freezer for months, I see no reason why not to go for this little convenience.
– Savory herbs add an amazing kick to the taste: freshly minced chives/scallions, oregano, dill, parsley slightly cooked in ghee or olive oil with the dash of nutmeg before mixing them with chopped spinach do make wonders to the taste of the pie. Feel free to use any extra of your favorite herbs like fresh thyme, basil or mint just to experiment for the taste you’d like to attain.
– The feta cheese I use most of the time is less salty than a standard feta cheese (I soak it in a milk or water overnight to drain out the excess salt. Sometimes, I use the mix of feta and ricotta or cottage cheese instead.
– Finally, I always use store bought puff pastry dough instead of phyllo dough, which, again, saves a lot of time and cuts on the amount of butter.
Quite often, I also use puff pastry dough making spinach puffs or turnovers with the same spinach filling – a superb companion to a bowl of soup or a cup of tea, not to mention the array of grilled things you can have them with.
And that’s basically it about my Spanakopita pie. I hope you, your guests or family will enjoy it like we did. Cheers to the happy summer times y’all!
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SPINACH PIE SPANAKOPITA IN PUFF PASTRY
Ingredients:
4 tbsp olive oil or ghee (clarified butter)
3 tbsp ghee or butter at room temperature for greasing the pan and brushing the top
¼ cup chives or scallions, minced
¼ cup parsley, minced
¼ cup dill, minced
1 tbsp fresh oregano, minced (optional) or 1 teaspoon dried oregano
1 small pinch nutmeg
2 packages (10 oz each) frozen, thawed and well-pressed/drained spinach or 2 ½ – 3 lbs of fresh spinach, chopped
1 ½ cup feta cheese, crumbled (I also drain the excess salt in advance by soaking feta in milk or water)
4 eggs, lightly beaten (plus 1 egg for egg wash to brush the top)
Salt & freshly ground pepper to taste
1 (397 g) pack frozen puff pastry dough, thawed in the fridge overnight
Instructions:
Preheat the oven to 375F. Melt the ghee or butter, or olive oil in the frying pan and add chives or scallions. Cook for 2 minutes until soft and add parsley, dill, oregano and nutmeg. Add spinach, mix well and cook for another 2 minutes. Set aside to cool for 10 minutes. Add crumbled feta and eggs, mix well.
Brush the bottom of 8 by 8 (for the thicker crust) or 9 by 13 inches (for thinner crust) baking pan with melted ghee or butter. Roll out ¾ of the puff pastry to cover the bottom and sides of the dish. Brush with ghee or butter. Add the spinach filling and spread evenly to be flat. Brush the edges with egg wash. Top with the second dough sheet ½-inch thicker than the bottom sheet. Press the edges together with fork or fingers to seal. Brush with the rest of melted ghee or butter. Finish brushing the top with egg wash. Cut a few slits on top with the paring knife for the steam to get out. Bake for 30-45 minutes or until well-puffed and golden brown. Let the pie sit for about 10 minutes before cutting in pieces. Serve warm or at the room temperature.

Haute Homey Meat Pie: Lac-Saint-Jean Tourtière


I wish my parents in law would live long enough to try my take on this traditional French Canadian holiday food. They would be so pleased. Contrary to more popular crass variety of meat pie tourtière you can find frozen in any grocery, I could not believe my tongue when I tried a piece of this gamey-smoky mix of meat and potato morsels.  I’ve never made Lac-Saint-Jean Tourtière before, but this year I could not resist the temptation any longer.  The comfort pie made a massive come back this fall popping up all over menus at once. Just the latest issue of Signé M food magazine by Louis-François Marcotte (LFM) alone is featuring at least three varieties of tourtière recipes and they all look to die for.  And what can be better than having fun with a familiar favorite? So last week-end I gave it a swirl (we also shoveled a lot, as snow storms are our other familiar ”favorite”).
The name tourtière(for those who don’t know) comes from the word tourte, French for the Passenger Pigeon wild bird which was used in this pie when people were step-dancing much more than today  Up until the bird was over-hunted (for its flesh and feathers) and disappeared. The name was kept, but different kinds of game meats like partridge, fowl, pheasant, rabbit, deer, wild boar, deer etc. are now used for filling mixed with pork, veal and beef. Or, sometimes, three kinds of red meat are combined with poultry or game.  Duck and pork make a very interesting filling too, but I prefer to use it in individual small mini-pies as duck taste is pretty intense.
Now, does this dog look to you as if she was touched by the pigeon story?  Why is she so sad? Obviously, she is not suffering from malnutrition. So why these beggar’s eyes? The answer is: acting skills beyond imaginable dog’s capacity. This is how she actually acquired her middle name Sarah – in honor of the divine Sarah (Bernhardt). Doggie simply wants to come inside, because she is bored. Check her out just few minutes ago.  Once she saw us shoveling the backyard, she put up a real fight and wanted to eat all the snow being shoveled (she doesn’t like her landscape to be altered). She gave up 15 minutes after realizing that it was fruitless, and this kind of face was meant to ask to go back in where she could smell the cooking and/or join us for a poker party later.
Back to the pie. Lac-St-Jean Tourtière is made of various meats and potatoes cut in small cubes (both are not pre-cooked as opposed to ground meat pie varieties). The mix of meats (cubed pork, veal and chicken + lard in this case) and spices (onion, garlic, oregano, savory, white wine, salt and pepper) has to be marinated in the fridge overnight. I did not have the cubed veal, so I used the ground veal instead and it worked very well. For the meat cuts, shoulder or top round parts are the best to use.  Next morning it is mixed with cubed potatoes and then distributed evenly into the deep dish lined with the pie dough. 
The pie is cooked for a long time. It is important to make a big hole (2’+) in the center of the pie for proper ventilation, and cook the pie covered with foil (after the first 45 minutes). Keep it moist by adding some stock (though the vent hole) when necessary. Decorate the top with the dough scraps shaping them with cookie mold and fixing to the pie with a clove.
I used standard 9 by 13 inches dish for baking, but if you are going to use a deeper dish (with more meet), add hours of cooking accordingly (i.e. 3 more hours for twice more filling). Once cooked, let it stand for about 15 minutes and serve hot with cranberry sauce/salsa, home-made ketchup or your favorite chutney.

Bon appétit and enjoy your holiday prep!
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Tourtière du Lac-Saint-Jean
Yields: 8 hearty portions
Ingredients:
250g veal (or beef), cut into ½ inch cubes
250g pork, cut into ½ inch cubes
250g chicken breast, cut into ½ inch cubes
60g salted lard, cut into ½ inch cubes
1 large onion, diced
2 garlic cloves, minced
2 tsp. dried savory
2 tsp. dried oregano
2 bay leaves
1 cup white wine (or mix of cider vinegar and water)
Salt & pepper to taste
2 cups potatoes, cut into ½ inch cubes
Home-made** or store bought pie dough (1 kg)
1 egg combined with 2 tbsp. water
Instructions:
Mix the meats, onion, garlic, herbs, salt, pepper and white wine in a bowl and keep refrigerated for overnight or 12 (up to 24 hours) covered. After 12+ hours, remove bay leaves and toss the meats mix with cubed potatoes (using your hands) seasoning with salt and pepper additionally and set aside.
Preheat the oven to 400F. Divide the dough in two balls (for the top (1/4) and the bottom (3/4) crusts). Roll the dough (bottom part) and line it up in the deep baking dish covering the edges.  Spread the meats-potato filling and cover with rolled dough (upper part). Make a 2’ inch hole in the center and few incisions in the dough for ventilation. Seal the edges pressing with the fork and brush with egg-water mixture. Place at the center of the oven uncovered and cook for 45 minutes.
After 45 minutes, lower the temperature of the oven to 300 F, cover the pie loosely with aluminum foil and bake for 4 hours. Remove from the oven and let the pie rest for 15 minutes. Serve hot with cranberry sauce/salsa, home-made ketchup or your favorite chutney.
** Home-made pie dough:
5 cups flour
1 tbsp salt
1 tbsp baking powder
1 tsp baking soda
1 1/3 cups vegetable shortening
1 cup ice water
Sift the dry ingredients into a large bowl. With a dough knife, mix the shortening in with the dry ingredients. Continue mixing until the shortening is reduced to pea-sized pieces. Add the water quickly and mix the dough gently. Shape the dough into a ball. Cover with plastic wrap and refrigerate for at least 2 hours.