I was in a pie mood today I suppose.
There was extra turkey deli meat that had been sitting in the fridge for a couple of weeks, so I had to do something with it.
So…Chicken Pot pie except not chicken but turkey deli meat.
couple celery sticks, one green pepper, and one-fourth of an onion cooked up then the meat added.
Four tablespoons of butter then four tablespoons of flour, plus salt and pepper. Add a can of chicken stock and cook until thick and bubbling, then add in vegetables and meat mixture. Put in pan.
Roll out crust then put on top of mixture. Cook for about half an hour at 400.
I made extra pie crust because my mom suggested apple pie because we have tons of apples.
6 apples, cored and peel removed then cut into slices.
1 cup of sugar (half regular sugar and half raw sugar)
1/2 teaspoon cinnamon and 1/4 teaspoon salt and 1/2 teaspoon of pumpkin spice
I brushed the crust with an eggwash then sprinkled more raw sugar on top. 50 minutes in the oven at 425.
The pie crust recipe was out of the Betty Crocker cookbook.
3 cups of flour
1 1/2 teaspoons salt
3/4 cup of vegetable shortening
and enough milk to make it all come together to make three balls of dough
With the leftover dough, I made these.
I sprinkled sugar on the dough after cutting them out and baking for twelve minutes at 350.
The filling is minced cherries, cream cheese and enough powdered sugar to satisfy my sweet tooth. I didn’t measure how much sugar, so use whatever amount you’d prefer.
On a side note, I attempted popsicles out of the filling and can’t blame people for eating cream cheese blocks whole.
Today, I got the Classic Pop Molds by Zoku. Experimenting with them soon enough. I’ve been wanting a popsicle mold that would make about ten but this one does six at a time.