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This pie recipe helped Cathy win Food Network Canada’s “Dinner Party Wars” in October 2011!!
This recipe makes 2 deep dish pies or 24 tarts. Put your two pie crusts into two deep dish pie pans and set them aside. Preheat oven to the below heat level (depending on if you are making pies or tarts).
In a large bowl whisk together all of the pie filling ingredients (everything except the crusts). Make sure that all of the lumps are gone and the spices and sugar are mixed thoroughly.
Pour the filling evenly into your pie crusts or tart shells. Place pies on the bottom shelf of the oven.
For pies: Bake for 20 minutes at 450 F then bake for 25 minutes at 350 F.
For tarts: Bake at 375 F for 30 minutes.
Warning: Be prepared for ooohs and aaahs!
Tip: If you find your crusts are getting too dark too fast, put a piece of aluminum foil loosely on the top of the pies or tarts while they are still baking.
This recipe is so fresh, vibrant, and light, perfect for any summer picnic or family get-together. I must give credit to Emeril Lagasse for his fabulous pie crust recipe, and my former mother-in-law for her amazing pie recipe. She has always been a baking inspiration for me.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!