Tag Archives: pie crust

Happy Pi Day!

Happy Pi Day

Happy Pi Day!  Yep, it’s 3-14, National Pi Day and that means we’re celebrating with PIE here at The Culinary Center of Kansas City.

What is your favorite kind of pie? Depends on the day for me…  but you just can’t go wrong with good ‘ol traditional Apple Pie, right?  Here’s a favorite recipe from our CCKC ‘Main Dish’ Laura Laiben for Old-Fashioned Apple Pie. Try it at home and celebrate Pi Day yourself.

Old-Fashioned Apple Pie

Apple PiePastry

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/3 cup shortening, chilled
  • 4 tablespoons butter, chilled
  • 4 tablespoons water

Preheat the oven to 450 degrees.

Mix together flour and salt.

Cut the shortening and butter into the flour mixture with a pastry blender, knife or your fingers until it has the grain of small peas.

Sprinkle the dough with cold water. Blend the water lightly into the dough with a fork, allowing the moisture to spread. Add more water if needed to hold the mixture together.

When you can gather the dough into a tidy ball, stop handling. Divide the dough into two pieces.

NOTE:  If you do not want the dough to shrink during baking, then place in refrigerator for an hour or more. Let the dough come to room temperature before rolling.

Roll the dough using flour as needed to keep from sticking.

Line a 9” pie pan with pastry.

Apple Filling

  • 6-7 cups apples (8-10 medium tart apples)
  • 1 (+ or -) cup sugar
  • 2-3 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice, freshly squeezed
  • ¼ teaspoon salt
  • 2-3 tablespoons butter, unsalted

Pare, core and thinly slice 6-7 cups apples sprinkling with lemon juice to stop the browning.

Mix the salt, flour (or 1-2tablespoons cornstarch), cinnamon and nutmeg (if desired) in with the apples.  NOTE:  Only very juicy apples require the larger amount of flour (or cornstarch).  Stir the apples gently until they are well coated.

Place them in the pie shell. Dot with butter.

Cover with the second pie crust. Dot with butter and prick with fork.  You can also sprinkle the top crust lightly with sugar, cinnamon and vanilla before you put the pie into the oven. Some cooks brush the top with milk.

Bake at 450 degrees for 10 minutes.  Reduce the heat to 350 degrees.  Bake until done, 35-45 minutes or until golden brown.

NOTE: As the pie cools the filling will set slightly so don’t worry if the filling is slightly runny when it comes out of the oven.



Don’t Miss Our First Saturday Morning Flash Demo™!

We debut our brand new cooking education class concept, Saturday Morning Flash Demos™, this Saturday, Jan 7.  They’re perfect for busy foodies & weekend kitchen warriors to learn to cook.

Learn to make pie like your GrannyPIE CRUST FOR DUMMIES
Our own CCKC “Main Dish” Laura Laiben
will dispel the myth that making pie crust is hard.
She’ll teach you in this Demonstration class
how to make it like your Granny.
(Apple pie à la Mode tastings all around!  Yum!) 
Sat. Jan 7, 11 a.m. – Noon
Come early for a Free Irish Coffee & “Foodie Talk”

Register in advance online ($25)
or walk in the morning of class ($30) 

Register NowSaturday Morning FLASH DEMOS™Each 1-hour “flash demo” class will focus on
one recipe, technique or ingredient, will include
tastings and recipes, and will be taught by
experienced cooking instructors
(a/k/a “Flash Demo Food Professors”).


#1  Pie Crust for Dummies
Chef Laura Laiben  |  Sat, Jan 7

#2  Laissez les Beignets Roulez! (Doughnuts!)
Chef Jason Provo  |  Sat, Jan 14

#3  Moroccan Mouthful: Chicken Tagine 
Chef Gary Hild  |  Sat, Jan 21

#4  Bad-Ass Street Tacos
Chef Raven Naramore  |  Sat, Jan 28

#5  French Crepes & Sexy Vanilla
Chef Charlie Hammond  |  Sat, Feb 4

#6  Saltimbocca
Chef Daniela Mancinelli Abel  |  Sat, Feb 11

… plus more dates to be added.
Visit our website for a current listing of Saturday Morning Flash Demos™.
Saturdays from 11 a.m. – Noon.

Lorraine’s Quiche – She’s a Fancy One!

There’s just something about a quiche that makes your meal seem like a la-de-da, fancy-schmancy affair, isn’t there?  It’s not that it’s particularly difficult to make. So, try out this recipe the next time you have the ladies over for lunch. They’ll really think you’re all that in the kitchen!

Quiche Lorraine

  • 3 large eggs
  • 2 cups heavy cream
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ teaspoon ground nutmeg
  • 1 (9-inch) prepared pie crust, unbaked (preferably flaky)
  • ½ pound bacon, crisply cooked, drained, chopped, divided
  • ½ cup onions, fresh, thinly sliced, caramelized, divided
  • 2 cups gruyere cheese, freshly grated, divided
  • Mixed salad greens, fresh, washed, dried, for garnish (optional)
  • Fresh fruit, washed, dried, for garnish (0ptional)

Preheat oven to 425 degrees. In a bowl add eggs, cream, salt, pepper, and nutmeg. Whisk to combine well and set aside. Add ½ of the bacon to the pie crust, spreading evenly over the bottom. Top with ½ of the onions, spreading evenly; then add ½ of the cheese, spreading evenly. Repeat this layering process with the remaining ½ of bacon, onions, and cheese. Pour the custard mixture over top layer of cheese making sure that it is spread to sides of pan. Place in oven and bake for 10 minutes. Reduce the heat to 350 degrees and bake for 1 hour or until top is golden brown. Remove from oven and set aside to cool for 15 to 20 minutes or until room temperature.

To serve, using a sharp knife, slice the quiche into equal slices and transfer to individual plates. Serve at room temperature with salad or fresh fruit, for garnish.

Makes 8 servings.

Quiche Lorraine