{"id":9433,"date":"2021-01-26T15:33:24","date_gmt":"2021-01-26T20:33:24","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=9433"},"modified":"2021-01-26T15:33:24","modified_gmt":"2021-01-26T20:33:24","slug":"cooking-with-the-maine-harvest-savory-harvest-pie-recipes","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/recipes\/cooking-with-the-maine-harvest-savory-harvest-pie-recipes\/","title":{"rendered":"Cooking With the Maine Harvest: Savory Harvest Pie Recipes"},"content":{"rendered":"

Crustless Kale Pie<\/strong><\/p>\n

2 tablespoons butter
\n3 eggs
\n1 cup flour
\n1 cup fat-free (skim) milk
\n1 clove garlic, minced
\n1 teaspoon baking powder
\n1-1\/2 cups low-fat cheese, shredded
\n4 cups chopped, fresh kale (or other greens, such as bok choy, spinach, or Swiss chard)<\/p>\n

Directions:<\/p>\n

    \n
  1. Preheat oven to 350\u00b0F.<\/li>\n
  2. Melt butter in 9\u201d pie pan, and spread on bottom and sides of pan.<\/li>\n
  3. In a bowl, beat eggs well, add flour, milk, garlic and baking powder. Add to the pie pan. Stir in cheese and kale.<\/li>\n
  4. Bake for 30-35 minutes until edges are brown and firm all over.<\/li>\n<\/ol>\n

    Makes 8 servings<\/p>\n

     <\/p>\n

    Dilly Carrot Pie with Nut Crust<\/strong><\/p>\n

    Crust
    \n\u00bd cup finely minced nuts, any type
    \n\u00bd teaspoon salt
    \n1 \u00bc cups flour
    \n4 tablespoons cold butter, cut into small pieces
    \n3 \u2013 5 tablespoons cold water, approximately<\/p>\n

    Filling
    \n1 tablespoon butter or olive oil
    \n1 cup onions, finely minced
    \n2 cloves garlic, minced
    \n1 pound carrots, very thinly sliced
    \n1-\u00bd cups cottage cheese
    \n1 egg, beaten
    \n\u00bc teaspoon black pepper
    \n1 tablespoon dill weed
    \nPaprika<\/p>\n

    Directions:<\/p>\n

    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.
    \n2. Gradually sprinkle the cold water in and mix.
    \n3. Roll out the dough and form your crust in a 9-inch pie pan.
    \n4. Preheat oven to 375\u00b0F.
    \n5. 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 \u2013 8 minutes).
    \n6. Add the carrots and cook and stir until the carrots are tender but not mushy.
    \n7. 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.
    \n8. Sprinkle the pie with paprika. Bake for 15 minutes at 375\u00b0F, then turn the oven down to 350\u00b0F and bake for another 30 minutes.<\/p>\n

    Makes 8 servings<\/p>\n

     <\/p>\n

    Mushroom & Sour Cream Pie with Root Vegetable Crust<\/strong><\/p>\n

    Crust
    \n2 cups diced root vegetables
    \n2 tablespoons butter
    \n\u00bc teaspoon salt
    \n\u00bc teaspoon black pepper
    \n\u00bd cup finely minced raw onion
    \n1 teaspoon olive oil<\/p>\n

    Filling
    \n1 cup minced onion
    \n1 tablespoon butter
    \n\u00bd teaspoon salt
    \n12 ounces mushrooms, sliced
    \n2 tablespoons lemon juice
    \n1 egg
    \n1 cup sour cream
    \n\u00bd teaspoon black pepper
    \n\u00bd cup grated cheddar cheese
    \n\u00bc cup freshly minced parsley
    \nExtra cheddar cheese for topping
    \nPaprika<\/p>\n

    Crust Directions:<\/p>\n

    1. Preheat the oven to 375\u00b0F.
    \n2. Prepare the crust by boiling the diced vegetables until soft. Drain well and mash.
    \n3. Combine the mashed vegetables with butter, salt, pepper and onion.
    \n4. Using a spoon, shape the crust in a buttered pie pan.
    \n5. Bake for 45 minutes. Halfway through the baking, lightly brush the crust with olive oil.<\/p>\n

    Filling Directions:<\/p>\n

    1. Preheat oven to 350\u00b0F.
    \n2. In a large, heavy skillet, cook the onions in butter with salt, until the onions are soft (5 \u2013 8 minutes).
    \n3. Add the mushrooms and lemon juice. Cook, stirring, over medium heat about 15 minutes.
    \n4. Beat together the egg, sour cream, black pepper, cheddar, and parsley. Stir the mushroom saut\u00e9 into this mixture, then beat it well.
    \n5. Turn the filling into the prebaked crust. Top with extra cheese and a sprinkle of paprika. Bake for 30 minutes.<\/p>\n

    Makes 8 servings<\/p>\n

     <\/p>\n

    Savory Pesto Cheesecake<\/strong><\/p>\n

    Crust
    \n1 cup cracker crumbs
    \n\u00bd cup walnuts, crushed
    \n1 tablespoon butter<\/p>\n

    Filling
    \n2\/3 cup prepared pesto
    \n3 eggs
    \n1 pound (26 ounces) ricotta cheese
    \n8 ounces cream cheese
    \n1 tablespoon flour<\/p>\n

    Crust Directions:<\/p>\n

    1. Preheat oven to 325\u00b0F. Combine cracker crumbs, walnuts and butter. Press into a pie pan to form the crust.
    \n2. Bake for 10 minutes.<\/p>\n

    Filling Directions:<\/p>\n

    1. Beat eggs and add ricotta. Continue beating and add cream cheese and flour. Mix in half of the pesto.
    \n2. Pour filling over prepared crust and swirl in remaining pesto.
    \n3. Bake for 1 hour.<\/p>\n

    Makes 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"

    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\u00b0F. Melt butter in 9\u201d pie […]<\/p>\n","protected":false},"author":35,"featured_media":0,"parent":689,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-9433","page","type-page","status-publish","hentry"],"yoast_head":"\nCooking With the Maine Harvest: Savory Harvest Pie Recipes - Cooperative Extension: Food & Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/food-health\/recipes\/cooking-with-the-maine-harvest-savory-harvest-pie-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking With the Maine Harvest: Savory Harvest Pie Recipes - Cooperative Extension: Food & Health - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"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\u00b0F. 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