Notes about Recipes in this book

• Maggie dough for flaky piecrust

  • Lihalpern on August 27, 2023

    This is now my go to pie crust recipe. A few things to note - the dough must be chilled and the butter and shortening must be frozen. If you can plan in advance and have time, it's worth it!

• Pear ginger oatmeal crumb pie

  • hillsboroks on October 12, 2020

    The combination of pear and ginger is a match made in heaven. This is a very luscious pear pie. If you don't like the zingy taste of ginger, I think you could just cut the amount of crystallized ginger in half and it would still be good. The first time I made it I used three tablespoons of cornstarch and the pie was still a bit runnier then we like so the second time I made it I used four tablespoons of cornstarch and it was perfect. Next time I might add a tablespoon of pear liqueur in lieu of the vanilla.

• Ham-leek-Dijon potpies

  • chawkins on June 26, 2021

    I did not make the pie dough nor the garlic Parmesan crumb topping because I don't like bottom crust on potpies. I also did not make individual pies. Instead I just made the filling and topped it with store-bought puff pastry. Per direction from internet search, I substituted Dijon mustard for the Dijon mustard powder in the ratio of 1T for 1t, also used red bliss potatoes because that was what i had in the house. My husband really enjoyed this.

  • chawkins on May 15, 2022

    I made half a recipe following the recipe exactly. It was quite a bit of work and time consuming. But the pie shells could be made ahead of time and even frozen. Suprisingly, the flakey shells held their shape very well, the assembled pies were baked in the shell without the springform pans. The crumb topping were delicious as well. There were several savory potpies in the book using the same shells, I'll be trying them soon.

• Shepherd's potpies with cauliflower mash

  • hillsboroks on December 03, 2018

    The cauliflower mash plus the sherry and fresh thyme really make this recipe a delight. I put the crust for a single pie crust in two 5" ceramic pie plates and later made half the cauliflower mash and used half of the meat filling. We ended up splitting one of the smaller pies for two of us and reheating the second one the next night. Next time I might use a muffin pan to make smaller servings. I froze the other half of the meat and veggie mix for another day. The pie crust was easy to make and I liked her method of mixing the liquid into the dry ingredients. The crust came out flaky with a lovely flavor. All in all this was a very good winter comfort main dish to serve with a green salad.