This week is all about pie! Teeny’s Tour of Pie to be exact!
I was given a great opportunity to test some of the recipes from the “Teeny’s Tour of Pie” cookbook and share them with you. I must say…I am glad that I was asked and accepted this great opportunity. I have so much to share and I look forward to your reaction of the pies from the cookbook. And because I am more than confident that you will love the recipes that I will feature this week, I am going to send one lucky reader a FREE copy of this book. This book is composed of different recipes of pies, tarts, and cobblers. There is also a great chapter on different types of crusts! I still haven’t mentioned the best part of the book, the recipes are freaking easy as heck! AND there are plenty of pictures and inserts about the author, Teeny Lamothe, how she got started, and her inspiration for her recipes. Some of the recipes in her book include:
- Peanut Butter Brownie Pie
- Snickerdoodle Pie
- Apple and Pork Potpies
- Sweet Potatoe Pie
These are just to name a few. I have tested 3 of the recipes in this book and I am very pleased with what I have tried. Let’s get started with the first one, shall we?
So, Easter is coming up this weekend (can you believe it) and, like most holidays, there is usually a big meal to celebrate. For Easter it is usually brunch or dinner. If you’re lucky, you get both and gain 5 pounds in one day. I am going to share with you a super easy and unique breakfast dish that you can make for brunch, if that is what you are going for. That is this delicious and addicting “Breakfast Pie with a Hash Brown Crust”.
When I first saw this recipe I thought, “Hmm that looks interesting”. It was such an easy concept that I am surprised that I didn’t come up with it. But we will leave the pie making and creating to the pros like Teeny. What I love the most about this recipe is that you can recreate it however you want. The main two ingredients used to fill the pie according to this recipe are leeks and mushrooms. But really, you can probably use anything you want. You name it! Spinach, peppers, bacon,sausage or whatever!
The combination of flavors with the leeks, the mushrooms, and the Parmesan cheese is wonderful. The rosemary that is used to season the hash browns really adds freshness to the pie as well. This is a winner! After my first bite of the pie, I immediately told myself that I will be making this again. This is perfect for brunch. You make this pie, with these scones, and these potatoes, with this cocktail and you will have yourself one happy brunch party. Enjoy!
*Although this opportunity was extended to me, the opinions that I state are completely my own and I am not receiving any payment for this endorsement.
“Breakfast Pie with Hash Brown Crust” recipe adapted from “Teeny’s Tour of Pie: A Cookbook” by Teeny Lamothe
If you would like to purchase this Teeny’s book click on the following link http://www.workman.com/products/9780761173366/.
- 3 tbsp. olive oil
- 3½ c. peeled, shredded hash brown potatoes ( I used Russet)
- salt and pepper, to taste
- 1 tbsp. rosemary, chopped
- 2 tbsp. unsalted butter
- 1 large leek, halved lengthwise, cleaned, and whites and light greens thinly sliced into half-moons
- 8 oz. mushrooms, removed from the stem and cut into ¼ inch sliced (about ¾ cup)
- 5 large eggs
- ¾ c. heavy whipping cream
- 1 c. grated Parmesan cheese
- Preheat oven to 350 Degrees with a rack in the middle of the oven.
- Heat the olive oil in a large non-stick skillet over medium heat. While the skillet heats, combine the shredded potatoes with 2 tsp. salt, ½ tsp. pepper, and the rosemary in a large bowl and toss to combine.
- Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Remove from the heat and let cool.
- Melt the butter in a small skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove from the heat and let cool.
- Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half the grated cheese and whisk until incorporated.
- Press the cooled hash browns into the bottom and up the side of a 9 inch pie plate. Spread the leeks and mushrooms over the bottom of the crust, and top with the remaining cheese. Pour in the egg mixture.
- Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately.