February pies from Bon Appetite 

There was an article called “Pie for Dinner” in the February 2015 issue of Bon Appetit.  The article detailed some basic pointers of pie making and had 6 recipes for savory pies.  I chose to make two of them this week for my dinners:

The carmelized garlic, spinach and cheddar tart.

IMG_9232  Minus all the heavy cream and creme fraiche to decrease the number of calories per bite.  🙂 It’s basically a quiche but there is some sweetness from maple syrup and reduced balsamic vinegar in the filling that made it quite tasty

This is the “Cock-a-leekie” pie without the top crust to show the filling.  I omitted the bacon from the recipe because I had forgotten to pick some up from the grocery store and was too lazy to go back.  Nonetheless, it was still tasty with some sweetness from prunes throughout.  I added an extra teaspoon of salt that would have come from the forgotten bacon.  I also added some milk to the egg mixture to create a more custard like consistency to the filling, which ended up being an overkill with the double crust.


The pie crust called for 2 tablespoons of apple cider vinegar instead of water like most pie crust recipes.  This provided a tangy-ness to the crust that went really well with the savory fillings.

Pair with a side salad and you’ve got yourself a meal!

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