Cooking With the Maine Harvest: Savory Harvest Pie Recipes

Crustless Kale Pie

2 tablespoons butter
3 eggs
1 cup flour
1 cup fat-free (skim) milk
1 clove garlic, minced
1 teaspoon baking powder
1-1/2 cups low-fat cheese, shredded
4 cups chopped, fresh kale (or other greens, such as bok choy, spinach, or Swiss chard)

Directions:

Preheat oven to 350°F.
Melt butter in 9” pie pan, and spread on bottom and sides of pan.
In a bowl, beat eggs well, add flour, milk, garlic and baking powder. Add to the pie pan. Stir in cheese and kale.
Bake for 30-35 minutes until edges are brown and firm all over.

Makes 8 servings

Dilly Carrot Pie with Nut Crust

Crust
½ cup finely minced nuts, any type
½ teaspoon salt
1 ¼ cups flour
4 tablespoons cold butter, cut into small pieces
3 – 5 tablespoons cold water, approximately

Filling
1 tablespoon butter or olive oil
1 cup onions, finely minced
2 cloves garlic, minced
1 pound carrots, very thinly sliced
1-½ cups cottage cheese
1 egg, beaten
¼ teaspoon black pepper
1 tablespoon dill weed
Paprika

Directions:

1. Prepare nut crust by combining nuts, salt, flour and butter together in a bowl. Use a pastry cutter or forks to work the mixture until it resembles coarse cornmeal.
2. Gradually sprinkle the cold water in and mix.
3. Roll out the dough and form your crust in a 9-inch pie pan.
4. Preheat oven to 375°F.
5. Prepare the filling by melting the butter in a large skillet. Add the onion and garlic. Cook over medium heat, stirring frequently, until the onions are soft (5 – 8 minutes).
6. Add the carrots and cook and stir until the carrots are tender but not mushy.
7. In a bowl, beat the cottage cheese, egg, black pepper and dill weed. Add the cooked carrot mixture and mix well. Spread into the unbaked nut crust.
8. Sprinkle the pie with paprika. Bake for 15 minutes at 375°F, then turn the oven down to 350°F and bake for another 30 minutes.

Makes 8 servings

Mushroom & Sour Cream Pie with Root Vegetable Crust

Crust
2 cups diced root vegetables
2 tablespoons butter
¼ teaspoon salt
¼ teaspoon black pepper
½ cup finely minced raw onion
1 teaspoon olive oil

Filling
1 cup minced onion
1 tablespoon butter
½ teaspoon salt
12 ounces mushrooms, sliced
2 tablespoons lemon juice
1 egg
1 cup sour cream
½ teaspoon black pepper
½ cup grated cheddar cheese
¼ cup freshly minced parsley
Extra cheddar cheese for topping
Paprika

Crust Directions:

1. Preheat the oven to 375°F.
2. Prepare the crust by boiling the diced vegetables until soft. Drain well and mash.
3. Combine the mashed vegetables with butter, salt, pepper and onion.
4. Using a spoon, shape the crust in a buttered pie pan.
5. Bake for 45 minutes. Halfway through the baking, lightly brush the crust with olive oil.

Filling Directions:

1. Preheat oven to 350°F.
2. In a large, heavy skillet, cook the onions in butter with salt, until the onions are soft (5 – 8 minutes).
3. Add the mushrooms and lemon juice. Cook, stirring, over medium heat about 15 minutes.
4. Beat together the egg, sour cream, black pepper, cheddar, and parsley. Stir the mushroom sauté into this mixture, then beat it well.
5. Turn the filling into the prebaked crust. Top with extra cheese and a sprinkle of paprika. Bake for 30 minutes.

Makes 8 servings

Savory Pesto Cheesecake

Crust
1 cup cracker crumbs
½ cup walnuts, crushed
1 tablespoon butter

Filling
2/3 cup prepared pesto
3 eggs
1 pound (26 ounces) ricotta cheese
8 ounces cream cheese
1 tablespoon flour

Crust Directions:

1. Preheat oven to 325°F. Combine cracker crumbs, walnuts and butter. Press into a pie pan to form the crust.
2. Bake for 10 minutes.

Filling Directions:

1. Beat eggs and add ricotta. Continue beating and add cream cheese and flour. Mix in half of the pesto.
2. Pour filling over prepared crust and swirl in remaining pesto.
3. Bake for 1 hour.

Makes 8 servings