All of this talk of pie has had me dreaming about it. But since one cannot live on dessert alone (I think, but to be fair, maybe I should test this further), I decided to whip up a dinner pie. This is really more of a free-form tart, but it uses pie crust as the base, so it satisfied the craving nicely.
If you haven’t signed up for our pie contest, hosted by the Main Street Farmer’s Market at Enzo’s Market, during the MainX24 event on December 7, there’s still time! Email us at mainstfarmersmarket @ gmail . com to register.
Caramelized Onion and Sweet Potato Galette
In a large pan over medium heat, add the butter and olive oil. When the butter is melted, add the onions and sprinkle with the sugar and thyme leaves. Reduce the heat to medium low, and cook, stirring occasionally, until the onions are a rich golden brown color.
Meanwhile, roll out your pie dough. You want the crust to be approximately the same thickness it would be if you were baking a traditional pie. Layer the sweet potato slices onto the dough, leaving a 2 inch border all around. Top with the grated cheese and bake for 30+ minutes or until the crust is golden and the cheese is beginning to brown.
Serve with a hearty kale salad or a bowl of steaming vegetable soup for a comforting fall day meal.
Serves 6 generously.
Have you signed up for the Main Street Farmer’s Market local pie tasting contest yet? If not, there’s still time! Visit the Facebook event page for more details.
This apple pie has everything going for it, in my opinion: sweet, salty, spicy and–my favorite part–beautiful local ingredients. I offer this yummy recipe using beautiful fall apples to get your creative juices going as you plot your entry for the MainX24 pie contest, hosted by your favorite farmer’s market. (Wink, wink. Nudge, nudge.)
Although I’ve named this a “deep south” recipe (the bourbon salted caramel and local pastured lard in the crust are the reason for this), it does have a slight twist–Chinese five spice powder. You can replace this with more cinnamon if you like; I enjoy the unexpected complexity that this brings, but it certainly won’t suffer if you don’t have it on hand.
Deep South Apple Pie
For the crust, adapted from here
Form the dough into two balls and flatten into thick disks. Wrap and place in the refrigerator to firm up before rolling out.
For the salted bourbon caramel adapted from here
For the pie
Roll out the rounds of dough. Lay one in your pie pan. Fill the pie shell with the apple filling, and pour over the caramel sauce. (Add the caramel sauce to taste–you do not have to use all of it.) Top with the remaining piece of dough. Crimp the edges to seal, or press them together with a fork. Trim the excess dough, and cut vents in the top crust to allow steam to escape.
Brush with the egg wash and bake until the crust is lovely and golden brown, about 45 minutes, depending on your oven.
Serves 8 generously.
There’s definitely been a chill in the air the past week, and this stew is the perfect bowl of comfort after a long day. I like calling it chocolate stew because it appeals to the child in me, but truthfully, I think my 9 year old self would have felt cheated that something with chocolate in the name wasn’t sweet. This is really more like a rustic chili than a stew, but it is easily made vegan by substituting pumpkin for the meat.
I was recently introduced to the concept of eating chili with rice, which makes a wonderful accompaniment to this dish, but it is also delicious served alongside some lightly sauteed greens, such as kale or chard, and a piece of whole grain toast or cornbread.
Sprinkle over the cocoa powder, paprika or chili and oregano and stir to coat. Toss in the cinnamon stick, then add the tomatoes and broth and stir well. Season with salt and pepper, cover and allow to simmer over low heat for at least 25 minutes, up to an hour, adding a bit more broth if the stew looks too thick to you.
Serve with a dollop of sour cream or yogurt, if desired.