Egg N Grogg Pie From Four Twenty Blackbirds Recipes

EGG 'N' GROGG PIE FROM FOUR & TWENTY BLACKBIRDS

Steps:

• NOTE:.
• We use dark rum, but you can also use brandy or white or gold rum. Grate a little fresh nutmeg on top when the pie is cooled for an especially fragrant dessert.
• Gingersnap Crust:.
• In the bowl of a food processor fitted with the blade attachment, grind the gingersnap cookies to fine crumbs. Add the sugar, salt and melted butter and pulse just to incorporate.
• Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom, and then create a circle about 1 inch in to separate the crumb for the sides from the crumb for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. Preheat the oven to 350°F.
• Bake on the center oven rack for 12 to 14 minutes, until fragrant and darkened slightly. . If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. While hot from the oven, moistureproof the crust by brushing the bottom lightly with the egg white wash, if desired. Bake for an additional minute to set the egg white wash. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.
• Making the Pie:.
• Position a rack in the center of the oven and preheat the oven to 325°F. Place the prepared crumb shell on rimmed baking sheet.
• In the bowl of an electric mixer fitted with the paddle attachment, blend the softened cream cheese with the sugar, salt, vanilla paste, nutmeg, allspice, cinnamon, and cloves until well mixed. Beat in the eggs one at a time, followed by the heavy cream, rum, and lemon juice. Stir until well combined.
• Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and letting the filling dribble into the pan. Bake on the middle rack of the oven for 40 to 45 minutes, rotating 180 degrees when the edges start to set, about 25 minutes through baking. The pie is finished when the edges are set and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
• The pie will keep refrigerated for 2 days or at room temperature for 1 day.

AUSTRALIAN BACON AND EGG PIE

Steps:

• Preheat the oven to 350 degrees F.
• Boil the potato until it's soft and then drain and cut it into slices. Set aside.
• Fry the bacon slices until slightly crispy and then drain on a paper towel. Break into small pieces. Set aside. Using the same pan, fry the onions on a medium heat for 5 minutes. Drain and set side.
• Beat one egg with a fork and set aside to use as egg wash.
• Open one package of pie dough and lay each pie dough on lightly floured work surface. Using one (4 x 5 inch) pie tin, place the pie tin on each pastry dough and cut a slightly larger circle around it. This is the top crust. Discard excess dough.
• Lightly grease 2 (4 x 5 inch) pie tins. Open the second package of pie dough and gently press 1 pastry circle into the bottom of each pie tin. Press the dough up the sides and around the rim.
• Line each pie with a slice of potato, then a layer of bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 2 eggs into each pie.
• Brush the rim with egg wash. Cover each pie with the top crust and push it down with your fingers.
• Brush the top with more egg wash. Press around the rim of each pie with the back of a fork to seal.
• Using a sharp knife, make a small incision in the top of each pie to allow for steam to escape. Sprinkle on some sesame seeds.
• Bake in the oven for 12 minutes. Serve hot or cold with tomato sauce.

FOUR AND TWENTY BLACKBIRDS ALL-BUTTER PIE CRUST RECIPE - (4.4/5)

Steps:

• Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend). Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month. For a pie that is filled and baked with the filling, follow the baking temperatures and times with your pie recipe. To make a baked, unfilled crust, like for a fresh strawberry pie, preheat oven to 325°F and bake the unfilled crust for about 20 minutes or until just browned.