Cape Cod Pot Pie Recipes

Steps:

• Fill a high ball glass with ice. Pour the vodka and cranberry juice over the ice. Squeeze the juice from the lime half into the drink. Stir gently. Garnish the edge of the glass with the lime wedge. Serve.

Steps:

• Preheat oven to 450°F.
• Wash leek well and cut into 1/2 inch pieces.
• Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
• Add flour and cook, stirring, for 1 minute.
• Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
• Sauce will be thick.
• Whisk together flour, baking powder and salt.
• Blend in butter cubes with your fingers or food processor until mixture resembles coarse meal.
• Stir in milk and dill with a fork until mixture just comes together.
• Gather dough into a ball, then turn out onto a lightly floured surface and knead for 3 times.
• Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter. (If you don't have a biscuit cutter, then a glass often works just as well.).
• Sprinkle cod with remaining salt and pepper.
• Bring sauce to a simmer and stir in fish, then divide among 4 10 oz. ramekins.
• Top each ramekin with a biscuit then brush with melted butter.
• Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.

Steps:

• Grease a 10-inch pie plate.
• Add cranberries and spread out evenly.
• Top cranberries with 1/2 cup sugar and pecans.
• In a mixing bowl, add the eggs.
• Gradually beat in 1 cup of sugar.
• Add the flour, butter, and shortening, beating until just smooth.
• Pour the batter over the cranberries.
• Bake at 325 degrees for 1 hour or until the top is golden.
• Serve warm with ice cream.

Steps:

• Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
• Reduce heat and simmer until vegetables are tender, about 12 minutes.
• Add clams and salt and pepper to taste.
• Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
• Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
• Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
• Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
• Let the pie cool in order to let the filling set.

Steps:

• Preheat the oven to 350°F.
• Steam the clams and strain the juice, saving 1/4 cup.
• Remove the clams from the shells and chop finely.
• Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust.
• Seal all around and pierce the top with a fork.
• Bake for approximately one hour.
• Serve very hot.