I love it when the likes of Christmas morning arrives unexpectedly!
Well, it feels like Christmas to me because when the knock on the door revealed the man-in-brown holding a rather large box, I was eager with anticipation at the possibility that it could very well be my coveted and awaited Emile Henry 9" pie dish. Hooray!
This is wonderful timing because it coincides with a conversation I've had with Leslie, one of the owners at the quaint Wildflower Cafe in Clearwater, Florida. They have a wonderfully idyllic neighborhood cafe tucked away which serves a wonderful breakfast, brunches and don't even get me started on their pies!
During a visit many years ago I still remember their excellent Chicken & Pecan pie was. Anyway, I got on the telephone and decided to ask for the recipe because I was pining for a slice and I don't think Mr. Hubby is interested in buying me a $544 air ticket any time soon!
As Leslie pointed out the recipe was also featured in their local newspaper.
Why is the timing providential? Because Pie meets Dish my friends!
For those of you who've hung out with me in the kitchen these last 3 months you probably know that where most women salivates over their Oscar de la Renta's, I salivate over my bake ware & cook ware and as far as I'm concerned Emile Henry & Mauviel top my drool list!
I look past the detritus of my package opening session cluttered around me in a hope to get it cleaned up before Mr. Hubby comes in through the door and starts tsk-ing in displeasure. And finally revealed is this -
Wow! First thought, look how thick it is! My no-names pie dish that I've had for years tends to overcook my pies in spots & is half the thickness of this baby plus, I love the color! A beautiful glistening red, technically a 'cerise' - none of that 'can't quite put my finger on it - could go 2 shades this way or that way'.
I also love that beautiful scalloped edge which I think will be perfect homemade pies - reminiscent of the pinched edges, don't you think? And it can go from freezer to oven!
So lets get started and put the dish to good use so we can start digging into this.....
This I promise you, this pie is going to be on top of your list for holidays, brunches, potlucks, day after Thanksgiving & every other occasion that requires a stress-free fabulous dinner prepared in advance. You know why?
Because its even better, when you bake it, cool it, refrigerate it and then eat it! How great is that? Finally a dish that's made for us busy worker bees.
Also, absolutely brilliant with chutneys and marmalade (in fact I wouldn't advise you miss it for the world) I served it with my special Chutney de POM, Kumquats, Jalapeno & Ginger - the recipe for which is here but you can serve it with any favorite fruit chutney or marmalade of your choice.
The ingredients for this recipe can be divided into the filling & the pie crust (base & topping)
The filling -
Use leftover rotisserie chicken (both dark & white meat in equal quantities for a moist filling), red Spanish or vidalia onion, Tabasco sauce, dried dill, sour cream, mayonnaise, eggs, chicken stock, shredded cheddar cheese.
Chicken - De-bone and chop the chicken.
Onion - Peel, discard the skin and finely chop.
Eggs - Crack & dispose shell. Beat with a fork & set aside.
In a large mixing bowl add beaten eggs, chicken, sour cream, mayonnaise, chopped onions, Tabasco, dill & shredded cheese.
With a spatula stir. Add the chicken stock and stir again. Once well blended, set aside.
Pie crust & topping -
Preheat the oven to 350 deg F.
Gather the ingredients - all purpose flour, shredded cheddar cheese, chopped pecans, vegetable oil & paprika.
In a medium bowl, mix all the ingredients. Use a spatula or use your clean hands. Mix until all the ingredients are completely blended and a crumbly mixture is formed.
Use non-stick baking spray and generously spray the inside of the 9" pie dish - base and side walls.
Separate the mixture into 2 equal parts. Use one half for the base and set aside the other half for the topping.
Using clean hands, spread the mixture (the half for the base) as best you can and press along the sides and the walls so it of as uniform thickness as possible.
Keep pressing the mixture down so it stays in position.
Bake the pie base ion the preheated oven for 15 minutes. It will show only a slight browning but not considerable color difference.
Spoon all the contents of the filling into the baked base.
Sprinkle the other half of the crumb topping uniformly over the pie.
Place in the preheated oven for 45 minutes.
Do not open the oven door or mess with it in any way during the baking process.
And what you get is the pie with a wonderful crumbly top - gorgeous texture as you can see!
Set the pie aside for at least 45 minutes to an hour before serving or else the filling will be runny. If you are serving the next day, allow the pie to cool completely and then refrigerate.
Cut into the pie and the filling is firm but moist and not at all dry. The base and topping is like a streusel texture, flaky & cheesy.
Serve it with some wonderful fruit chutney. I served mine with my special Chutney de POM, Kumquats, Jalapeno & Ginger - the post for which is here
The pie filling is so very creamy and flavorful. The cheese and pecan pie crust and base provide a wonderful textural and flavor variation to the creaminess of the filling.
Very pleasing to the eye and the belly. I will be making this again and again. Given the ease of preparation it's on my must-do list for brunches!
With little bites of the chutney, the pie is elevated to a whole other level. The spicy-tart-sweet flavors from the chutney, work beautifully with all the elements of the pie. This would be great even with a simple orange marmalade in a pinch me thinks.
I have to say, the Emile Henry pie dish has done its job admirably - there was no uneven browning at all. One must attribute this to the thickness & that burgundy clay they use. I'm thrilled with it and can't wait to use it for all my summer fruit pies!Yum!
Recipe for
Splendid No-Roll, Chicken & Pecan Crumb Pie
Adapted from the Original recipe by Wildflower Cafe, Clearwater, Florida
Please Note - I have used artistic liberties & adjusted quantities of some the ingredients from the original recipe. These differences have been highlighted with cross-outs.
Preparation time - 30 minutes
Baking time- 1 hour
Shopping list
Filling-
12 oz cooked chicken 13 oz cooked rotisserie chicken, chopped
3 eggs
1-1/2 cup sour cream 1 cup sour cream
3/4 cup mayonnaise 1/2 cup mayonnaise
3/4 cup chicken broth 1/2 cup chicken stock
3 dashes Tabasco sauce
3/4 tsp dill 1 tsp dried dill
3 oz shredded cheddar cheese
1/3 cup finely chopped vidalia or red onion
Pie base & topping -
1-1/2 cup all-purpose flour
4 tbs vegetable oil
1/2 cup chopped pecans
1 tsp salt 3/4 tsp salt
1 tsp paprika
6 oz shredded cheddar cheese
Preparation -
The filling -
Chicken - De-bone and chop the chicken.
Onion - Peel, discard the skin and finely chop.
Eggs - Crack & dispose shell. Beat with a fork & set aside.
In a large mixing bowl add beaten eggs, chicken, sour cream, mayonnaise, chopped onions, Tabasco, dill & shredded cheese. With a spatula stir. Add the chicken stock and stir again. Once well blended, set aside.
Baking method -
Preheat the oven to 350 deg F.
Gather the ingredients for the pie crust & topping - all purpose flour, shredded cheddar cheese, chopped pecans, vegetable oil & paprika.
In a medium bowl, mix all the ingredients. Use a spatula or use your clean hands. Mix until all the ingredients are completely blended and a crumbly mixture is formed.
Use non-stick baking spray and generously spray the inside of the 9" pie dish - base and side walls. Empty the contents of the crumbly mixture into the pie dish.
Separate the mixture into 2 equal parts. Use one half for the base and set aside the other half for the topping.
Using clean hands, spread the mixture (the half for the base) as best you can and press along the sides and the walls so it of as uniform thickness as possible.
Keep pressing the mixture down so it stays in position.
Bake the pie base ion the preheated oven for 15 minutes. It will show only a slight browning but not considerable color difference.
Spoon all the contents of the filling into the baked base.
Sprinkle the other half of the crumb topping uniformly over the pie.
Place in the preheated oven for 45 minutes.
Set the pie aside for at least 45 minutes to an hour before serving or else the filling will be runny. If you are serving the next day, allow the pie to cool completely and then refrigerate.Serve with some wonderful fruit chutney. I served mine with I served it with my special Chutney de POM, Kumquats, Jalapeno & Ginger - the recipe for which is here
Enjoy!
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