I had canned butternut squash last year that I needed to use.  This recipe is using 2 quarts of canned butternut squash. The recipe is easy and will give you a wonderful deep dish 10 pie. The texture is very silky with a hint of spices. 

Bake: 40-50 minutes
Oven: 375 degrees for 10 minutes
           275 degrees for the 30-40 minutes until set.
Pie: 10 inch deep dish pie plate

Recipe: 
2 quart jars of butternut squash or pumpkin ( well drained)
1 can sweetened condensed milk (14 oz)
3 large eggs

1/2 tsp salt
1 tsp. vanilla
1/2 tsp cinnamon
2 tsp grated fresh ginger
1/4 tsp. nutmeg
Note:
1/2 tsp. guar gum (optional) ...thickener just in case you didn't cook the butternut squash down enough.

This pie crust recipe is easy to make and easy to handle the perfect crust. The best part is it's made with 100% whole grains. I use soft white berries and oat berries for the flour in the crust. You can use a different mixture but it needs to be low in gluten so no hard wheat berries. The reason I chose these 2 berries is the soft white is pastry flour and the oats have no gluten and give a nice taste.

Equipment:
Pie Pan: 9 inch or 10 inch
Scale...Once you have one you will wonder how you baked without it.
Food Processor ... Not required but makes the job easier.
Instant Read thermometer

Oven: 375 degrees (Blind Bake Crust)
Bake: 10-15 minutes (Blind Bake Crust)
Yields: 8 Servings

9 inch Pie Single Crust Recipe:
​2/3 c. soft white flour (76 g)
1/3 c. oat flour (37 g)
2 T. sugar (25 g)
1/4 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

10 inch Single Pie Crust Recipe:
1 c. soft white flour (110 g)
1/2 c. oat flour (55 g)
3 T. sugar ((37 g)
1/2 tsp. salt
3 T. unsalted butter chilled (48 g)
3 T. lard or shortening chilled (34 gg)
1/4 c. cold buttermilk (61 g)

Crust Instructions:
With a Food Processor or by hand

• Mix together flour, sugar, and salt thoroughly.
• Cut or pulse the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut or pulse into the dry mix until the peas size pieces.
• Add some of the buttermilk and pulse, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk. 
• Roll the dough into a strip and fold over into thirds. Repeat this process 3 times until the dough comes together.
• Then put into the refrigerate for 30 minutes.
• Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
• Blind Bake the Crust....More Information

A classic fall dessert that is easy to make and a perfect way to use extra pears or apples. This recipe has a crunchy topping made with oats and a wonderful bourbon sauce.

Oven: 350 degrees
Pan: 9x9x2
Bake: 35 - 40 minutes

Recipe:
2 pounds pears – (6-7 cups) best varieties are Bosc or Anjou
Zest of 1 small lemon
3/4 c. packed brown sugar (150 grams or 5 1/3 ounces)
1/2 c. soft white flour (70 grams or about 2 1/2 ounces)
1/2 c. regular or thick oats not the instant ones (45 grams or 1 1/2 oz)
1/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 c. unsalted butter, cold (75 grams, about 2 2/3 ounces or 5 tablespoons)

Directions:

• Grease your pan, then peel and slice the pears distribute them evenly into the pan and sprinkle the zest of the lemon over the slices.
• In bowl of your mixer, combine the brown sugar, flour, oats, salt, cinnamon and nutmeg. Mix until combined
• Cut up the butter into pieces and add to the mixture, mix until all the dry ingredients are moistened.
• Spread evenly on top of the sliced pears in the pan.
• Bake at 350 degrees or until the pears are tender. If it gets too brown cover with foil until done.

Bourbon Sauce
While the crisp is cooking make the sauce
3/4 cup granulated sugar (150 grams or 5 1/3 ounces)
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup + 2 tablespoon water
2 egg yolks, whisked
1/4 cup Bourbon
1 tablespoon butter
2 tablespoons lemon juice
2 tablespoons heavy cream
1 teaspoon cinnamon

Directions:

• On the stove in a medium sauce pan, whisk together the sugar, cornstarch and salt.
• Add the water and whisk until it is combined. Heat on medium until it simmers and thickens. Remove from the heat.
• In a small bowl whisk the 2 egg yolks, and add about half of the cornstarch mixture. This is called tempering the eggs.
• Add the egg mixture back into the pan on the stove and stir until it thickens. Add the remaining ingredients and stir gently. Cool to lukewarm.
• Serve on top of the warm pear crisp.

This sauce can be made ahead of time and stored in the fridge.

Brioche is a rich buttery bread that can be used for many things like French toast, bread pudding or even pastry tarts. I use this recipe when I make my individual tarts. The dough is easy to handle, rolls thin but will hold up when removed from the pastry form. The result is a perfect tart, with a buttery crust. Then you  fill it with the lemon curd and you can't go wrong.

This recipe is from Peter Reinhart's Whole Grain Breads. The recipe is an indirect dough which means it needs 2 days to make.

 Day 1
Soaker:
1 3/4 c. hard white or red flour (227g) - I use hard white it's lighter in color
1/2 tsp. salt (4g)
1/2 c. whole milk, scalded & cooled (113g)
1 c. butter (unsalted, melted)

Directions

• Mix all of the ingredients together until the flour is incorporated and forms a ball
• Cover and place in the refrigerator overnight or up to 3 days. Leave it in the fridge until you are ready to use because the butter must be cold.

Biga:
1 3/4c. hard white or red flour (227g) - I use hard white it's lighter in color
1/4 tsp. instant yeast (1g)
4 large eggs beaten (184g)

Directions

• Mix all of the ingredients together to form a ball. Knead for about 2 minutes until all of the ingredients are mixed. The dough will be very sticky.
• Let the dough rest for 5 minutes then knead it again for about 1 minute until it becomes smoother but still a little sticky.
• Cover and refrigerate overnight or up to 3 days
• Leave the biga in the fridge until you are ready to use, cold is better.

Day 2
Final Additions in a small bowl
1 c. hard white or red flour (128g) - I use hard white flour
5/8 tsp. salt (5g)
2 1/4 tsp. instant yeast (7g)
3 T. sugar (42g)
Mix together

Directions

• Remove the soaker and biga from the fridge.
• Lay the soaker on the counter and flatten into a disk
• Flatten the biga into a disk and lay on top of the soaker
• Cut thru both and put them into your mixer - as you are doing this add the final additions to the mixer.  Continue until all of the cut up dough is added to the bowl along with the final additions.
• Mix on low for about 4 minutes until they form together and become a soft dough.

There is no bulk proof needed shape as you desire. I use the dough to make the crust for my individual tarts. This recipe will make about 18 small tarts. So you can cut it in half if you wish. I roll the dough out to a 6 inch round and place into small individual pie pans.

Cover and let raise for 2 - 4 hours at room temperature. (depending on temperature of the room)
Put the Lemon Curd filling into each tart using a #24 scoop (1/3 c.)

Bake 15 -18 minutes
Pre heat oven to 375 degrees F.
Bake: 5 minutes at 375 degrees F.
Bake: 10 minutes at 350 degrees F.

This pie calls for 3 types of chocolate, but you can use only one or two. This recipes is based on a recipe from the American's Test Kitchen. I have modified it a bit to suit my tastes.

Clarified pies can be difficult for some folks but there are some tricks to a successful pie.

1. Blind bake the crust, this ensures the crust stays crisp and not get soggy on the bottom.
2. Put the filling into the crust while it's still warm.
3. Cook the filling to 130 degrees, this gives the pie a head start when placed into the oven. It will firm up with out getting the crust overly done. You will notice the lower baking temperature due to this step.
   

Equipment:
Pie Pan: 9 inch
Scale...Once you have one you will wonder how you baked without it.
Food Processor ... Not required but makes the job easier.
Instant Read thermometer

Oven: 375 degrees (Blind Bake Crust)
Bake: 10-15 minutes (Blind Bake Crust)
Yields: 8 Servings

9 inch Pie Crust Recipe:
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Crust Instructions:
With a Food Processor or by hand

• Mix together flour, sugar, and salt thoroughly.
  
• Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces.
• Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk. 
• Roll the dough into a strip and fold over into thirds. Repeat this process 3 times until the dough comes together.
• Then put into the refrigerate for 30 minutes.
• Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
• Blind Bake the Crust....More Information

BAKE PIE
Oven: 275 degrees  NOTE: Adjust the racks in the oven

• Place the pie plate on a baking sheet just in case.
• Bake the pie in the lower 1/3 of the oven.

Bake: 50-60 minutes

Ingredients:
Pie Filling
3 T. unsalted butter, cut into 3 pieces (42g)
3/4 c. dark brown sugar (150g)
1/2 tsp. salt
2 large eggs
1/2 c. light corn syrup (170g)
1 tsp. vanilla
1 tsp. espresso coffee
1 c. (4oz. pecans, toasted and copped coarse) (113g)
6 oz. semisweet, milk, and/or white chocolate chopped coarse.

Directions:

• Melt the butter in a heatproof bowl set over a water bath maintained at just below a simmer. (I use a glass bowl place over a pan filled with water) Remove the bowl from the simmering water and stir in the sugar and salt until the butter is absorbed.
• Whisk in the eggs, then the corn syrup and vanilla until smooth.
• Return the bowl to the hot water bath and stir until the mixture is shiny and hot to the touch and registers 130 degrees on an instant-read thermometer.
• Off the heat, stir in the pecans.
• Pour the pecan mixture into the warm pie crust. Scatter the chocolate over the top and lightly press it into the filling with the back of a spoon.
• Bake the pie until the filling loos set but yields like jell when gently pressed with the back of a spoon. about 50-60 minutes.
• Cool the pie on a wire rack until the filling has firmed up, about 2 hours.
• Serve slightly warm or at room temperature.

There are a million pumpkin pie recipes and to tell you the truth I have tried most of them. When I came across this recipe it peaked my interest. Pumpkin pie is usually quite unremarkable and I can take it or leave it but this pie has a deeper flavor and is well worth giving it a try.  The recipe is based on a recipe from American's Test Kitchen, I have just tweaked it a bit.

Equipment:
10 inch pie plate or a deep dish 9 inch pie plate

Oven: 375 degree blind bake crust
Bake: Blind bake crust 25 minutes - pie around 50 - 60 minutes
Pan: 10 inch pie pan or a deep 9 inch pie plate
Crust Recipe: Use your favorite recipe for a 10 inch pie plate..My Recipe

Pumpkin Filling Recipe:
1 c. heavy cream (242 g)
1 c. whole milk (244 g)
3 large eggs + 2 large eggs yolks
1 tsp. vanilla extract

1 can pumpkin 15 oz
1 c. candied or plain yams (one 16oz. can drained will work it's a bit extra)
3/4 c. sugar (150 g)
1/4 c. maple syrup (79 g)
2 tsp. grated fresh ginger
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp ground nutmeg

Notes:
The extra step of cooking the pumpkin and candied yams reduces the moisture and intensities the flavor of the pie. I think it's worth the extra step to create the complex and deep flavor of this dense wonderful pie.

This recipe is adapted from a Taste of Home recipe. I have on my site another sweet potato pie recipe. It does not have the crumb topping, but I think the topping adds a lot to the pie.



9 inch Pie Pan
Yields: 6-8 Servings
Bake: 375 degrees for 15 minutes
Reduce heat to 350 degrees and bake 33-40 minutes longer (until a knife comes out clean in the middle of the pie)

Pie Crust Recipe:
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Crust Instructions:
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk.  Refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.

Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

Filling Recipe:
Ingredients:
1/3 cup butter, softened (75 g)
1/2 cup sugar (100 g)
2 eggs, lightly beaten
3/4 cup evaporated milk (189 g)

2 cups mashed sweet potatoes
    or about 2 medium sweet potatoes
    Note: 500g of potatoes makes into about 2 cups cooked & mashed      
    sweet potatoes. (cream in food processor)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 tsp ground ginger
1/4 teaspoon salt

Sweet Potato Roasting Instructions:
1. Preheat oven and wash the sweet potatoes: Preheat oven to 375°F. Scrub the sweet potatoes well and pat them dry with a dish towel.

2. Prick with a fork and roast: Prick each sweet potato several times with a fork. Place on a baking sheet and put them into the oven to roast.

3. Check for doneness: Depending on the size of your potatoes, it may take between 30 minutes to 1 hour for them to be done. Check at 30 minutes by squeezing one of the potatoes using an oven mitt to protected your hands and inserting a sharp knife into the center. They should feel quite soft and the knife should easily glide all the way through. If not return to the oven and check again in 10 minutes.

Or microwave the Sweet Potato until fork tender.

Filling Directions:
Pie Assembly:
In a bowl with your mixer or with the food processor, cream butter and sugar. Add eggs; mix well. Add milk, mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell and add the crumb topping.

Crumb Topping

• 1/3 c.  (hard white or soft white flour) (60 g)
• Dash of coarse salt
• 3 T. unsalted butter, room temperature, cut into pieces (43 g)
• 2 1/2 T. packed light-brown sugar (33g)
• Sprinkle 1/4 tsp Cinnamon or All Spice right before placing in oven

Make the crumb topping:
Whisk together the flour and 1/8 teaspoon of salt. In a food processor, pulse the butter and brown sugar until combined. Add the flour mixture and pulse until the mixture forms clumps. Set aside. Reserve until assembling pie. It makes a lot, just put it on thick. It will settle in as it bakes.

Bake until when you insert a knife in the center of the pie it comes out clean. I usually have to bake it on the longer side.
Enjoy!

The pie was adapted from The Cook's Illustrated Baking Book and the crumble is from Martha Stewart. This is a nice combination of fruits with the coconut topping. It will remind you of  the Hawaiian Islands, or the tropics.





Yield:  (1) 9 inch pie
Oven: Pre-heat 375 degrees
Bake: 25 minutes
Oven: Lower Temperature to 350 degrees (cover if needed)
Bake:  Another 25-35 minutes

Ingredients
Single 9 Inch Crust
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)



Crust Instructions:  Detailed instructions and pictures
With a mixer, food processor or by hand

• Mix together flour, sugar, and salt thoroughly.
  
• Cut or pulse the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut or pulse into the dry mix until the peas size pieces.
  
• Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk. 
  
• Refrigerate for 30 minutes. The dough may be dry but it will come together   after the rest in the refrigerator.
  
• Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

Crumb Topping

• 1/4c. plus 2 1/2T. flour (hard white or all purpose) (79 g)
• Dash of coarse salt
• 1/2 c. plus 1T. sweetened shredded coconut (67 g total)
• (use 1/4 c. + 1/2 T. or 34g now and the other half as a topping)
• 1/2 stick unsalted butter, room temperature, cut into pieces (56 g)
• 1/4 c. plus 1/2 T. packed light-brown sugar (56 g)
• Sprinkle 1/2 tsp Cinnamon or All Spice right before placing in oven

Pie Filling

• 1 1/2 pints blueberries (about 3 cups), rinsed if fresh
• 3 c. chopped pineapple (fresh or (1) 20 oz canned, drained pineapple)
• 1 Granny Smith apple, peeled, cored, and grated or chopped finely
• ¾ c. sugar
• 1 T. instant ClearJel (or 2 T. Tapioca)  .... Read More on Thickening
• zest of 1 lemon or orange
• 2 tsp. lemon juice
• pinch salt

Instructions

1. Make the coconut crumb topping: whisk together the flour and 1/8 teaspoon of salt. In a food processor, pulse half the coconut (34 g) until finely ground. Add the butter and brown sugar and pulse until combined. Add the flour mixture and pulse until the mixture forms clumps. Set aside. Reserve the other half of the coconut (33g) until assembling pie.
2. Roll the pie dough into a 9-inch deep pie pan or deep dish tart pan, trimming and crimping the edges. Refrigerate for at least 30 minutes-until you are ready to use it.
3. Preheat oven to 375 degrees. Place 1 1/2 cups each of the berries, chopped apple and the pineapple into a medium pan set over medium heat. Mash several times with a potato masher to release the juices. Cook the berries and the pineapple, stirring frequently, for about 8 minutes, until reduced to about 1 ½ - 2 cups. It should be pretty thick.
4. Combine the cooked berries, pineapple, apple, uncooked berries, sugar, tapioca or Clear-jel lemon zest, juice, and salt in a large bowl. Pour into the prepared pie crust and top with the coconut crumb topping. Put the remaining 33 g of coconut on top. Sprinkle with 1/2 tsp cinnamon or all spice. Place on a baking sheet to catch anything that might run out.
5. Bake the pie for 25 minutes then rotate the pan and reduce the temperature to 350 degrees. Cover the pie with foil if the topping is getting to brown. Bake for 35-50 minutes longer until the crust is brown and the pie filling is bubbly. Cool for at least 4 hours at room temperature before serving.

This pie requires a bit more effort but it's well worth it in the end. Cooking the apples before adding them to the pie crust results in a perfect pie stuffed high with tender apples.
 


Pan: 10 inch pie pan  
Bake: 45 minutes
Oven: 350 degrees

Ingredients:
1/2 c. sugar (120 g)
1/4 c. light brown sugar (50 g)
1/4 tsp. salt
1 T. lemon juice
1/2 tsp. zest from 1 lemon
1/8 tsp. cinnamon

2 1/2 lb. tart apples (about 5 medium apples)
Tart Apples
Granny Smiths
Empires
Cortlands

2 1/2 lb. sweet apples (about 5 medium apples)
Sweet Apples
Golden Delicious
Jonagolds
Braebruns

Directions for the Apple Filling:
Mix 1/2 cup sugar, brown sugar, salt, lemon juice, zest and cinnamon in a large bowl. Add the 5 pounds peeled and sliced apples and toss to combine. Transfer the apples to a large pan cover and cook over medium heat, stirring frequently until the apples are fork tender but still hold their shape. This should take about 15 to 20 minutes.

While the apples cool, adjust the oven rack to the lower 1/3 of the oven. And prepare the dough for the crust.

Double 10 inch Crust Recipe:
1 1/2 c. soft white flour (180 g)
1 1/2 c. oat flour (150 g)
6 T. sugar (74 g)
1 1/2 tsp salt
6 T. unsalted butter chilled (84 g)
6 T. lard or shortening chilled (78 g)
1/2 c. cold buttermilk (122 g)

Crust Instructions & Pie Assembly:
Using a mixer or by hand mix together; flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk  and refrigerate for 30 minutes. The dough may be dry but it will come together after the rest in the refrigerator.

Remove dough from the refrigerator. Weight the dough and divide into 2 pieces the bottom crust 60% and the top crust 40% of the total weight. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

After the apples are cool transfer them to a colander and drain off as much juice as possible. The cooked apples should be about 8 cups. Save the juice to use another day. It can be cooked down and sweetened to use for syrup on your pancakes for breakfast.

Place your cooked apples into the prepared pie plate and sprinkle with lemon juice. Top with the remaining dough (40%) and crimp the edges. Cut four 2 inch slits in the top of the dough. Sprinkle with 1 teaspoon sugar, to give the crust a sparkle when baked.

Set the pie on a baking sheet and bake in the lower 1/3 of the oven and bake for 45-50 minutes. You may need to cover the crust with aluminum foil around the edges, or use a pie shield so it doesn't get to brown. Cool for 1 1/2 hours before servings.

Quiche is always a favorite at my house, you can add just about anything from left over meat to your extra garden vegetables. I consider this a clean out the refrigerator type of dish. Just be creative and it will be delicious! When I make pie crust I always make a double recipe and freeze one of them.

That way when I want a quick dinner or dessert the crust is already made. Thaw in the refrigerator or leave out for about 1 hour at room temperature.

Pan: 9 inch or 10' pie pan  
Bake: 35 - 60 minutes until the center is set
Oven: 350 degrees

Crust Recipe:
Single 9 inch Crust
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Single 10 Inch Crust
3/4 c. soft white flour (90 g)
3/4 c. oat flour (75 g)
3 T. sugar (37 g)
3/4 tsp salt
3 T. unsalted butter chilled (42 g)
3 T. lard or shortening chilled (39 g)
4 T. cold buttermilk (61 g)

Crust Instructions:
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut into  the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk  and refrigerate for 30 minutes., it may be dry it will come together after the rest in the refrigerator.

Remove dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

Quiche Filling Recipe:
Basic Recipe for 9 inch quiche
3 large eggs
1 can evaporated milk 12oz can (459 g)
1/2 c. cream or milk (121 g)
1/2 c. any kind of cheese

Quiche Filling for a 10 inch quiche
4 large eggs
1 can evaporated milk 12oz can (459 g)
1/2 c. cream or milk (121 g)
3/4 c. any type of cheese
 
Quiche Filling Instructions:
What ever you are going to add to the quiche it must be pre-cooked if it's any type of meat.
-Saute the  diced onions, peppers or other vegetables until soft in texture.
-Add to the bottom of the pie crust
-Add the cooked chopped meat to the bottom of the pie crust
-If you are adding spinach or other greens steam them and make sure you drain all the liquid out of them. Then add them to the bottom of the crust.

-In a mixing bowl add the eggs, and beat
-Pour in the can of evaporated milk
-Add 1/2 c. of cream, half and half or milk (note total liquid is 2 cups)
- Pinch of salt and pepper
-Add grated cheese your choice or any mixture you desire
-Beat all together

Gently pour the milk mixture into the pie crust trying not to disturb the onions, peppers and other tidbits you added to the bottom of the crust.

Place the pie pan on a cookie sheet and put into the lower 1/3 of the 350 degree pre-heated oven. Bake for 35 - 60 minutes depending on the size of quiche you made. To tell if it's done I do the giggle test. Open the oven and gently shake the cookie sheet the center of the pie should not move. If it's set it's done, remove and cool before cutting.

Ok, this might not be better than sex but you will have to make it to decide for yourself

This is a clarified pie, easy to make but there is one trick and that is to boil the sugar for 2 minutes (time it).


Oven: 350 degrees F.
Bake: 40 minutes
Pan: 9 inch pie pan
Servings: 6 - 8

Recipe:
Whole Grain Pie  9 inch Crust
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp. salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Double the recipe and freeze one so you have the crust made for the next pie to save yourself time.

Filling:
1 c. light corn syrup (310 g)
1 c. sugar (196 g)

3 T. chocolate cocoa powder
2 tsp. instant coffee
4 T. butter
4 eggs (large)
2 tsp. vanilla
1/4 tsp. salt
2 1/2 - 3 c. pecans chopped (275 g - 330 g)

Instructions:
Crust
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas.  Then add lard or shortening and cut into  the dry mix until the peas size pieces. Add some of the buttermilk and mix. Do not over mix, it may be dry it will come together after the rest in the refrigerator. Add the remaining buttermilk and mix, press into a ball, and then flatten into a rounded disk  and refrigerate for 30 minutes.

Remove dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.

Filling
Stir corn syrup and sugar in  a heavy medium saucepan over medium heat until the sugar dissolves and the mixture boils. Boil the mixture for 2 minutes
Remove from the heat and add cocoa powder, instant coffee, and butter; stir until butter is melted and mixture is smooth. Cool slightly before adding eggs.

Whisk eggs in a separate bowl. Add a small amount of the hot mixture to the eggs to temper them. Once they are warmed add the egg mixture to the hot chocolate mixture. Then add vanilla and salt at the end. Add the chopped pecans to the mixture.

Pour filling into the crust and bake until filling sets, about 40 minutes or the internal temperature is 170 degrees F. Cool slightly before cutting.