Pite Me Mish Recipes

AMISH TOMATO PIE

Steps:

• Chill pie dough for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack.
• Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well.
• Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans.
• Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
• Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes.
• Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool.
• Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine.
• Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes.
• Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving.

POGAčA

Steps:

• Heat the milk and add the butter. Cool to a warm temperature of 95 F (36 C).
• Add the yeast and sugar and mix until dissolved.
• Leave to rise in a warm, draft-free place for 15 minutes.
• Add the flour into the bowl of a stand mixer and dig a well in the center. Add the mixture of milk and yeast, sour cream, oil, lemon juice (or vinegar) and egg to the center of the well.
• Using the dough hook, knead at medium speed for 3 minutes. Add the salt and knead again for 5 minutes. Cover the dough with a cloth and let it rise for an hour in a warm place, away from drafts.
• On a lightly floured work surface, punch the dough and divide it into two pieces.
• Place each piece of dough in a greased pastry ring, about 5 inches (12 cm) in diameter and flatten by hand, or form two round loaves by hand of about 5 inches in diameter.
• Using a sharp knife, draw a cross on top of the dough.
• Allow the dough to rise in a warm, draft-free place for 15 minutes.
• Heat the oven to 350 F (175 C).
• Bake both loaves for about 50 minutes.
• Remove from the oven and place the buns on a cooling rack.