Humble Pie Recipes

THE HUMBLE SHEPHERD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.
• Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.
• Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.

HUMBLE PIE

Steps:

• Preheat oven to 425 degrees.
• Peel, core and dice apples.
• Mix with the cranberries and brown sugar.
• Place into pie shell.
• Place the walnuts in a processor and pulse for 5 seconds.
• Add the remaining ingredients and pulse until blended but still crumbly. (You can also chop the nuts by hand with the back of a large spoon and blend them with the rest of the ingredients.).
• Spoon topping over the pie and bake for 20 minutes at 425 degrees, then turn oven down to 350 degrees and bake for 30 minutes more.
• Cover top with foil to prevent from darkening to much.

HUMBLE PIE BAKERY'S INFAMOUS BUTTER TARTS

Steps:

• Preheat oven to 350°F.
• Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
• Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
• Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
• Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.