Burgundy Pie Recipes

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BEEF BURGUNDY I



Beef Burgundy I image

Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.

Provided by Faith

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 7

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds round steak, cut into small pieces
3 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups dry red wine
1 teaspoon salt
½ teaspoon dried marjoram, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
2 ½ cups sliced fresh mushrooms
3 onions, sliced

Steps:

  • In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
  • Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
  • Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
  • Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g

BEEF AND BURGUNDY PIE RECIPE



Beef and Burgundy Pie Recipe image

Treat your family to our Beef and Burgundy Pie recipe. This hearty beef and burgundy pie recipe includes bacon, beef chuck roast, carrots, mushrooms and onions cooked in Burgundy wine. It's the perfect make-ahead weeknight meal that your whole family will love!

Provided by My Food and Family

Categories     Recipes

Time 2h55m

Yield 8 servings

Number Of Ingredients 14

2 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
6 Tbsp. KRAFT Red Wine Vinaigrette Dressing, divided
1/2 cup plus 2 Tbsp. flour, divided
1 tsp. ground black pepper, divided
1-1/2 lb. boneless beef chuck roast, cut into 2-inch pieces
1/2 lb. sliced fresh mushrooms
2 carrots, cut into 1/4-inch-thick slices
1 onion, chopped
2 cloves garlic, minced
2-1/2 cups fat-free reduced-sodium beef broth
1/2 cup Burgundy wine
1 bay leaf
1 tsp. dried thyme leaves
1 recipe Foolproof PHILLY Pie Crust Recipe

Steps:

  • Cook and stir bacon in Dutch oven on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Add 2 Tbsp. dressing to bacon drippings in pan; mix well. Reserve for later use.
  • Combine 1/2 cup flour and 1/2 tsp. pepper in large bowl. Add beef pieces; toss to evenly coat meat with flour mixture. Gently shake beef to remove excess flour mixture; discard unused flour mixture.
  • Heat reserved dressing mixture on medium-high heat. Add half the beef pieces; cook 8 to 10 min. or until evenly browned, stirring frequently. Use slotted spoon to transfer browned meat to medium bowl. Cook remaining beef pieces in drippings remaining in pan; add to cooked beef in bowl, reserving meat drippings in pan.
  • Add vegetables to reserved drippings; cook and stir 5 min. Stir in garlic. Return browned beef to pan along with the beef broth, wine and bay leaf; stir. Bring to boil; simmer on medium-low heat 1 hour or until beef is tender, stirring occasionally.
  • Mix thyme with remaining dressing, flour and pepper until blended. Add to stew; mix well. Simmer 15 min. or until thickened, stirring frequently. Remove and discard bay leaf. Spoon meat mixture into 2-qt. casserole sprayed with cooking spray; top with bacon.
  • Heat oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust Recipe; place on lightly floured surface. Roll out to size 1/2 inch larger than top of casserole dish; place over casserole dish. Flute edge, sealing pastry to edge of dish. Cut several slits in crust to allow steam to escape; place on baking sheet.
  • Bake 35 to 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

Nutrition Facts : Calories 470, Fat 30 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

BURGUNDY PIE



BURGUNDY PIE image

Categories     Fruit     Dessert     Bake     Christmas

Yield 1 pie

Number Of Ingredients 9

Dough for 9" double crust pie
2 cups fresh or frozen blueberries
2 cups fresh or frozen cranberries, (halved if using fresh)
1.5 cups light brown sugar
1/4 cup flour
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
2-3 tablespoons unsalted butter
1 egg, beaten with 1 teaspoon water (for glaze)

Steps:

  • Preheat oven to 400 F. In a bowl, combine the blueberries, cranberries, sugar, flour, nutmeg and salt; toss until well combined. Using as little additional flour as possible, roll out the dough and line the bottom of the pie plate. Spoon the filling into the pie dough. Dot the filling liberally with butter. Roll out the remaining dough until is large enough to cover the top of the pie. Set it on the filling. Fold and crimp the overhang to seal it. Brush the surface with the egg mixture and cut a few slashes for venting. Bake the pie for about 50 minutes or until the crust is golden.

RON'S BRANDY APPLE PIE



Ron's Brandy Apple Pie image

Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch pie

Number Of Ingredients 25

2 cups all-purpose flour, plus more for coating and pie plate
1/2 cup whole-wheat flour, preferably stone ground
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1/2 teaspoon baking powder
Pinch of mace
1 3/4 cups (3 1/2 sticks) unsalted butter, plus more for pie plate
1/4 cup brandy, chilled
1 tablespoon pure vanilla extract
1 large egg
Red food coloring
3/4 cup sugar
1/2 cup firmly packed dark-brown sugar
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Pinch of mace
10 Granny Smith apples, peeled, cored, and thinly sliced
1/4 cup brandy
1 tablespoon vanilla extract
1 tablespoon unsalted butter, cut into small pieces, plus more for pie plate
1 large egg yolk, beaten

Steps:

  • Make the crust: In a large bowl, sift together flours, sugar, salt, baking powder, and mace. Cut in butter with a pastry blender until pea-size clumps form. In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
  • Turn the dough out onto a work surface. Divide in two. Sprinkle with just enough flour and sugar to coat. Place each half on a sheet of plastic wrap. Flatten and form two disks. Wrap, and refrigerate at least 1 hour before using.
  • Make the filling: In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside. Place apples in another large bowl. In a small bowl, mix together brandy and vanilla; pour over apples. Add 3/4 of the flour mixture to the apples; toss to combine.
  • Preheat the oven to 400 degrees. Butter and flour a 12-inch pie plate; set aside. Place two large sheets of plastic wrap on top of one another on a work surface. Sprinkle with enough flour and sugar to lightly coat. Place 1 disk of dough on plastic wrap, and lightly sprinkle with flour and sugar. Cover dough with 2 large pieces plastic wrap. Roll out dough between plastic wrap to a 14-inch circle. Peel off top layers of plastic wrap and flip dough over into prepared pie plate. Carefully peel off remaining layers of plastic wrap. Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
  • Sprinkle reserved flour mixture into pastry-lined pie plate. Fill with apple mixture, mounding in the center; dot with butter. Roll out second disk of dough between plastic wrap following the same process as above. Lay over apples. Cut vents into top crust. Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
  • Divide beaten egg yolk in half. Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside. Gather reserved pastry trimmings together and roll 1/8 inch thick; brush with colored yolk. Cut out into leaf shapes.
  • Brush top of pie with reserved egg yolk and attach decorative shapes. Sprinkle with sugar.
  • Place pie on a baking sheet. This will catch any juices that may overflow during baking. Loosely cover pie with parchment-lined aluminum foil. Transfer pie to oven and bake for about 1 hour. Reduce temperature to 375 degrees and continue baking for another hour. During the last 10 minutes of baking, remove foil so that the pie has a nice golden color. Serve pie warm.

BRANDY PECAN PIE



Brandy Pecan Pie image

This is the one pie that I always required my mom to make for the holidays. I would always want to cut into it right when it came out of the oven, but I would have to wait until after dinner! It is worth the wait!

Provided by MKBERTHOT

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
½ cup half-and-half cream
¾ cup white sugar
2 teaspoons all-purpose flour
½ teaspoon salt
1 tablespoon molasses
1 cup light corn syrup
1 teaspoon vanilla extract
1 ½ tablespoons brandy
1 cup coarsely chopped pecans
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
  • Bake in preheated oven for 40 to 50 minutes, or until done.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 65.7 g, Cholesterol 52.1 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 312.4 mg, Sugar 31.9 g

BURGUNDY CHICKEN PIE



Burgundy Chicken Pie image

A nice, rich Burgundy pie - an easy recipe (don't let the number of steps fool you) and delicious! cook in large deep-dish pie plate or 2-quart casserole

Provided by Julesong

Categories     Lunch/Snacks

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2 cups chopped yellow onions
1 teaspoon butter
2 teaspoons vegetable oil
8 ounces mushrooms, sliced
2 cloves garlic, minced
4 boneless skinless chicken breasts
1 teaspoon dried thyme
2 tablespoons flour
1 1/4 cups red Burgundy wine
1 teaspoon chicken bouillon granule (or 1 cube)
3/4 cup hot water
salt and black pepper, to taste
1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

Steps:

  • In a large skillet, sauté onions in butter and oil over medium heat until soft.
  • Add the mushrooms and garlic, and cook until soft.
  • Cube the chicken breasts and add to the skillet; cook until pieces are browned on all sides.
  • Stir in the thyme, then sprinkle the flour over the mixture and stir again; add the wine.
  • Add the chicken bouillon to the hot water and stir to dissolve, then stir into the chicken/vegetable mixture.
  • Simmer uncovered for 15 minutes; season with salt and pepper to taste.
  • Transfer into a deep pie dish or a 2 quart casserole and set aside (there may be excess sauce- save it and cook it separately in a saucepan for gravy after the pie is done).
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll out the puff pastry.
  • Cut a 1/2-inch (1 cm) strip of pastry; brush the rim of the pie plate with warm water, arrange the pastry strip around the top edge of the pie dish, and gently press the pastry onto the rim.
  • Brush the pastry edge with warm water; roll out remaining pastry large enough to cover the filling, place on top of the pre-placed edge, seal the edges well, and trim and crimp the edge.
  • Brush the pastry with the beaten egg, and make a small decorative vent hole in the center of the top (if you like, you can use the pastry trimmings to make leaves and arrange them on top of the pie; don't forget to brush them with egg, too).
  • Bake the pie in your preheated oven for 45 minutes, or until the top is crisp and golden.
  • Serve and enjoy!
  • Makes 6 to 8 servings.

Nutrition Facts : Calories 658.3, Fat 35.3, SaturatedFat 9, Cholesterol 82.6, Sodium 337, Carbohydrate 49.1, Fiber 2.7, Sugar 4.2, Protein 27.4

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