Sambocade Pie Recipes

AVOCADO PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
• Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).

SASKATOON PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Stir in lemon juice with berries. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9 inch pie pan. Dot with butter. Place second crust on top of pie; seal and flute edges.
• Bake in preheated oven for 15 minutes. Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown.

IMPOSSIBLY EASY SAUSAGE BREAKFAST PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
• In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

GRILLED CHERRY PIE CALZONE

Steps:

• Add the cherries, brown sugar, orange zest, vanilla extract and 2 tablespoons orange juice to a saucepan and heat over medium-high heat. Cook, stirring occasionally, until the cherries have released all of their juices and the mixture is bubbly, 5 to 7 minutes.
• Mix the remaining 2 tablespoons orange juice with the cornstarch and add it to the cherry mixture. Stir until thickened, about 1 minute. Turn the heat off and cool the mixture to room temperature.
• Preheat a well-oiled grill over medium heat. Line a rimmed baking sheet with parchment paper.
• Lightly flour a clean work surface. Roll the pizza dough into a circle 1/4-inch thick. Transfer the dough to the prepared baking sheet. Top one half of the dough with the cherry pie filling, leaving a 1-inch border around the edge. Fold the empty side of the dough up and over the filling. Pull the bottom edge of the dough up over the top edge, then fold and crimp the edges using your thumb and index finger. Use a pastry brush to brush the top of the calzone with vegetable oil.
• Carefully transfer the calzone, oil-side down, to the grill. Close the lid of the grill and cook until the base is set and nice grill marks have formed, 4 to 5 minutes. Brush the exposed side of the calzone with vegetable oil. Use a fish spatula to slide under the calzone and gently flip it over. Close the lid of the grill and cook until the dough is cooked through, another 4 to 5 minutes.
• Transfer the calzone to a serving platter and dust with the confectioners' sugar. Cut into slices and serve immediately.

SAMBUCA PIE

Steps:

• To prepare the custard, whisk together the eggs, sugar and cornstarch in a medium saucepan. Add the milk in a slow stream while whisking constantly over medium heat. Continue whisking or stirring until the mixture just begins to boil. Remove from heat and add the vanilla, stirring well.
• Working quickly while the custard is hot, assemble the pie. Pour the Sambuca into a flat bottomed bowl. Spread a layer of custard in the bottom of the pie crust. Dip the Social Tea Biscuits individually into the Sambuca turning to coat both sides. Place a layer of biscuits on the hot custard, breaking the biscuits if necessary to fill in any large gaps. Continue layering custard and biscuits ending with custard (it's about 3 layers of custard to 2 layers of biscuits). You will not use the whole box.
• Top the pie with a generous splatter of sprinkles. Using a vegetable peeler, place long curls of chocolate on top as well, if desired.
• Chill pie without cover until set, about 45 minutes.
• Variations: By changing the flavors of liqueur, cookies and/or custard many different but equally delicious pies can be created. A Frangelico-flavored pie in a prepared chocolate crumb crust is great! Use chocolate wafers and chocolate cookies and it tastes like a Bacci hazelnut candy. The combinations are limited only by your imagination and the contents of your liqueur cabinet!

SAMBOCADE - MEDIEVAL ELDERFLOWER CREAM CHEESE TART

Steps:

• Preheat the oven to 180°C/350°F/Gas 4.
• Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind for about 10-15 minutes.
• In a bowl, cream together the egg yolks and sugar until almost white and shiny, then gradually add the cream cheese, beating well after each addition until well blended. Stir in the breadcrumbs and set aside.
• Prepare the freshly picked elderflowers by forking the flowers off the stems. Stir the flowers or cordial into the cheese mixture.
• In a separate bowl, whisk the egg whites until shiny and stiff, then fold these into the cheesy mixture. Spoon into the pre-baked pastry case. Bake in the oven for about 45 minutes or until golden brown.
• SERVE warm or at room temperature with cream or creme fraiche.

SAMOSA PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a frying pan. Cook the onion and mince for about 5 mins until the meat is browned. Stir in the garlic, curry powder, sweet potato and 300ml water. Cook for 5-8 mins until the potato has softened. Stir in the peas, coriander and a squeeze of lemon juice, then season.
• Spoon the mixture into a baking dish. Brush the sheets of filo with the remaining oil and scrunch over the top of the mince. Sprinkle with cumin seeds and bake for 10-15 mins or until the top is crisp.