Deepdishpueblopie Recipes

Steps:

• For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
• For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
• Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
• Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
• Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.

Steps:

• Make the crust: Pulse the flour, 4 tablespoons butter, the shortening, sugar and salt in a food processor until it looks like fine meal. Add the remaining 8 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vodka and 3 tablespoons cold water and pulse until the dough just comes together. Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Make the filling: Peel the apples and slice 1/2 inch thick. Transfer to a bowl and toss with the sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 15 to 18 minutes. Add the flour, heavy cream, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Roll out 1 disk of dough into a 13-inch round on a floured surface. Ease into a 9 1/2-inch deep-dish pie plate. Add the filling, mounding it in the center; dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the edges together. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush with heavy cream and sprinkle with sugar. Cut a few slits in the top crust to let steam escape. Chill at least 1 hour.
• Set a baking sheet on a rack in the lower third of the oven; preheat to 425 degrees F. Set the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until golden, 1 hour to 1 hour 10 minutes, rotating the pie as needed for even browning. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

Steps:

• Preheat oven to 350°F Lightly grease 10 inch round deep dish pan, skillet or crock pot.
• Arrange 1-2 tortillas to cover bottom of pan. Generously brush tortillas with 1/4 cup enchilada sauce.
• Spread beans over sauce and tortillas followed by half the onions and a third of the cheese.
• Place 2 more tortillas over cheese and again brush with 1/4 cup enchilada sauce.
• Evenly spread sour cream over sauce, place avocado slices over sour cream. Place a third layer of tortillas over avocados, again brush with enchilada sauce.
• Place sliced tomatoes, green chilies, remaining onion and a third of the cheese over tortillas and enchilada sauce. Top with remaining tortillas and spread remaining enchilada sauce to the edges, top with remaining cheese.
• Bake covered for 35 to 40 minutes. Cool 10 to 15 minutes before cutting into wedges.
• If using this recipe in a crock pot cook on low for 2 hours approximately.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest for 20 minutes., On a floured surface, roll into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Sprinkle with beef. , In a small bowl, combine soup and seasonings; spoon over beef. Top with the green pepper, mushrooms and cheese., Bake at 425° for 20-25 minutes or until crust and cheese are lightly browned. Freeze option: Cover and freeze unbaked pizza. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake pizza as directed, increasing time as necessary.

Steps:

• Grease 13x9-inch baking dish.
• Batter: Mix all ingredients in prepared dish until soft, sticky batter is formed. Cover; let stand at room temperature for 10 minutes.
• Filling: Heat oil in large, non-stick skillet set over medium heat. Cook onion, garlic, Italian seasoning, salt and pepper for 3 minutes.
• Stir in beef, breaking up with wooden spoon; cook, stirring for about 10 minutes, or until no longer pink inside.
• Add tomatoes, breaking up larger pieces; bring to boil. Boil for 5 minutes.
• Stir in vegetables until well coated. Pour mixture over batter. Sprinkle with cheese.
• Place in COLD oven; set temperature to 350°F and bake for 30 minutes. Cool for 10 minutes; cut into squares and serve.

Steps:

• Make the crust: In a food processor or stand mixer, mix together the flour, salt and sugar. Add butter and pulse (or mix at medium-low speed) until the pieces are coated with flour. Add 1/2 cup ice water and mix until incorporated. Keep dribbling in ice water, a tablespoon at a time, mixing until the dough just comes together into a lump. It should be moist, but not sticky. Turn out onto a lightly floured surface. (If dough feels wet, use a little extra flour.) Press the dough together, turning over a few times, until smooth and solid.
• Shape into 2 disks, using about 1/3 of the dough for the top crust and the remaining 2/3 for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.
• On a lightly floured surface or nonstick baking mat, roll out the larger disk to about 1/4-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2 1/2- to 3-quart baking dish, like a 10-inch round or 9-inch square, at least 2 inches deep. Refrigerate while you prepare the apples.
• Make the filling: In a large mixing bowl, combine the apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice or vinegar, 1 tablespoon Calvados and flour. Toss together until the apples are roughly coated with what looks like wet sand. If filling is dry, add the remaining tablespoon of Calvados. Pour into the pie crust, mounding above the rim, and dot with butter. (If necessary, add more apple pieces to the top. Don't worry about mixing them in.)
• Roll out remaining dough to 1/4-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.
• Whisk the egg thoroughly with 1 tablespoon cold water. Brush over the entire top crust, including the edges. Cut 5 or 6 vents on top. Refrigerate pie while the oven heats.
• Place a baking sheet on the middle rack of the oven and heat to 425 degrees. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes.
• Open the oven and carefully sprinkle the sugar over the surface of the pie. Bake about 10 minutes longer. Look for steam and bubbling juices coming out of the vents, and a well-browned crust, before removing the pie from the oven.
• Let cool at least 1 hour before serving.

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Steps:

• Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
• Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
• Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.

Steps:

• Peel, core, and thinly slice all the apples and put in a very large bowl. Pour the lemon juice over the apples and toss. In a small bowl, combine the granulated sugar, light brown sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, and salt and toss with a fork until there are no longer any lumps. Pour the dry ingredients over the apples, toss, and let stand for 5 minutes.
• In a large Dutch oven, melt the butter and then add the apple mixture. Stir to coat the apples in the butter and cook down for 10 minutes. Add the bourbon and 1/2 cup of the water and cook over medium heat, stirring frequently, for 20 minutes, or until the apples are tender and the sugar has caramelized. If the mixture begins to thicken too much, add the remaining 1/2 cup water, reduce the heat to low, and continue to cook, stirring occasionally to prevent sticking, about 15 minutes longer.
• Remove both disks of the dough from the refrigerator and let stand for 15 minutes. Position an oven rack in the center of the oven and preheat the oven to 400°F.
• Dust the work surface with glutinous rice flour and roll one of the dough disks out to a 14-inch round.
• Gingerly transfer the rolled dough to a 12-inch deep-dish pie pan, fitting the dough into the pan and being cautious not to tear the dough, as it is delicate. (If you do tear the dough, just join the tear together and brush the tear with water; smooth with your finger until the damage is no longer visible.) Using scissors, trim the overhanging dough to an even 1 inch.
• Roll out the second disk of dough to a 14-inch round, adding additional rice flour, if needed. Trim the edges. Using decorative cookie cutters, press into the center of the disk to form a vent. Set aside.
• Pour the filling into the pie shell. Brush the overhang of the bottom crust with water. Fold the pit top in half, center the vent hole, and unfold. Pinch the top layer of dough to the bottom and then flute the edges with your fingers.
• Brush the dough with milk and sprinkle with sanding sugar. Bake for 30 to 40 minutes, or until golden brown.
• Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. Serve cut into wedges and topped with vanilla ice cream.
• Cover and store for up to 2 days at room temperature or refrigerate for up to 1 week.

Steps:

• Place potatoes and milk in a saucepan. Simmer slowly, about 6 minutes. Add celery root. Simmer until tender, about 6 additional minutes. Drain, reserving milk. Pass potato and celery root through a food mill. Stir in 1/2 cup of the reserved milk, 1 teaspoon salt and the pepper. Set aside.
• Heat olive oil in a large nonstick skillet over medium-low heat. Add onion and garlic and cook until soft, about 7 minutes. Add the lamb and the spices. Increase the heat to medium high. Cook, stirring frequently, until lightly browned, about 10 minutes. Stir in the remaining ingredients, including reserved milk and remaining salt. Increase the heat to high. Simmer 5 minutes.
• Place lamb mixture in a 10-inch quiche dish. Spread the potato puree evenly over the top. Cover with foil. Bake 1 hour.
• Preheat broiler. Place dish under broiler until top is brown.