All about pie: Celebrate Thanksgiving with a home-baked treat
Credit to Author: Aleesha Harris| Date: Sat, 05 Oct 2019 02:22:37 +0000
Pie has become pretty much synonymous with Thanksgiving.
At least that’s the case to Jenell Parsons, the owner of The Pie Hole in Vancouver. And, according to Parsons, the sweet-or-savoury baked goods are the main attractions of said holiday meals.
“We like to believe that it is the star of the meal and everyone patiently gets through the turkey, stuffing and sides just to be rewarded with pie,” Parsons says with a laugh.
At her pie shops, Parsons bakes up a full menu of pie flavours, including those that are particularly well-suited for the flavours of the festive season. Yes, even the savoury ones.
Jenell Parsons.
“While there are classic savoury pies, most people don’t always associate savoury when they hear the word ‘pie.’ The mind goes straight to dessert,” Parsons says. But, Parsons ensures skeptics that a well-made pie — whether featuring meaty morsels or vegetarian delights — can be the perfect alternative to a multi-dish supper.
“A savoury pie can be a full meal, or paired with a quick salad, made even better,” she says.
Parsons admits that the expansive, ever-changing offering of flavours at The Pie Hole, which includes everything from cheeseburger to full-on turkey dinner, are a constant source of surprise for many diners. But one of the most consistent crowd pleasers on the savoury pie list, according to Parsons, also happens to be one of the most classic.
“You can never go wrong with a classic chicken pot pie,” she says. “It is familiar and comforting, especially in the cooler weather and as we get into the rainy season.”
If you happen to pick a savoury pie as the main dish for your holiday meal, Parsons suggests either going green with the extra add-ons — or embracing the seasonal bounty to the fullest extent and adding all the fixings.
“For a regular dinner I love to pair a savoury pie with a nice salad,” she says. “Pie can be quite filling with all the flaky buttery pastry and thick, stew-like fillings, so a salad is a great accompaniment to cut some of the richness.
“But, for Thanksgiving, you can offer up all the traditional sides like mashed potatoes and gravy, stuffing, cranberry sauce, Brussels sprouts, and candied yams. After all — it is time to gobble till you wobble.”
Despite the elevated offerings of savoury flavours, dessert pies, undoubtedly, will be the most prevalent on tables this festive season. And for sweeter side of things, Parsons recommends doubling up to ensure all tastes are met at the table.
“For Thanksgiving, it is very common for our customers to pick two pies so there is something for everyone,” she says. “Pumpkin pie and apple pie are definitely the top sellers and we are doing both in a vegan version this year, too.”
With vegan diets being so popular, the bakery has introduced five different vegan flavours — four sweet and one savoury — to the menu. (Plus, we’ve asked Parsons to share a vegan recipe for home bakers below.)
As for tips for perfectly baking a pie at home, Parsons says it all comes down to the plate.
“The type of pie plate and depth of it make a big difference. The big, deep ceramic pie plates are tricky. You will most likely have to cover the top with foil once the top is a perfect golden colour and keep baking to make sure the bottom is thoroughly cooked,” she says. “Clear glass is great because you can actually see the bottom and therefore, the doneness. And metal pie plates, my favourite, conduct the heat best and help give a nice crisp bottom.”
And, for fruit pies, Parsons suggests keeping an eye out for the boiling point.
“For fruit pies, make sure that the filling is boiling and appears gooey, if you tilt the pie and juices flow out there is a good chance you will have a soggy bottom and should continue baking,” she says.
Well, Jenell Parsons, the owner of The Pie Hole in Vancouver has you covered.
At her pie shops, Parsons bakes up a full menu of pie flavours, including those that are particularly well-suited for the flavours of the festive season. Yes, even the whole turkey dinner, in one easy dish.
“For those that don’t want to prepare the whole meal we have also done that for you with our Turkey Dinner Pie. Slow roasted turkey, gravy, cornbread stuffing and house-made cranberry sauce,” Parsons says.
But, if you’re after a certain flavour, or are purchasing for a holiday meal, she recommends ordering early in order to ensure you get your first pick. Parsons’s other top tip for prepping for your pie in advance is to pick it up early. Like, weeks early.
“Pick up a take-and-bake from our freezer section weeks in advance to skip the big line ups then keep it in your freezer until Thanksgiving or even Christmas,” she says. “Then, hide the box and pretend you baked it!”
Holiday meal prep has never looked so easy.
“It has always been important for me to create a recipe that I am truly proud of. When people ask if we do a gluten-free pie, we don’t. And it is not for lack of trying. I have never been able to crack the code of really good gluten-free pastry. Vegan, on the other hand, no problem! So many pie crusts are actually already vegan as many vegetable shortenings are vegan. Many of our fillings are easily converted to vegan just by using the right sugar and this crust recipe. We are delighted to be able to offer plant-based options in our shops.” — Jenell Parsons, the owner of The Pie Hole
2 ½ cups all-purpose flour
2 tbsp organic cane sugar
½ tsp salt
161 grams vegan butter
81 grams vegan shortening
1/2 cup water (ice cold)
3 tbsp white vinegar
Method
Start by mixing the water and vinegar and getting that mixture into the freezer to get icy cold while you measure your other ingredients.
Take your vegan butter and vegan shortening and cut into 1-inch cubes. Put both in the freezer to keep as cold as possible.
In a large mixing bowl add all the dry ingredients and whisk together.
Add the vegan butter and shortening in small 1-inch pieces. Using either a pastry knife or your fingers cut in the cold vegan butter and shortening. Until the mixture is nice and evenly crumbly with almond and walnut sized chunks. Do. Not. Over-mix.
Slowly add the water and vinegar mixture. Depending on the temperature in your kitchen, the humidity/moisture content of the flour day you may use only a few tablespoons or all of it. Start with 3 tablespoons and slowly mix using your hands to bring dough together. If too dry add more water 1 tbsp at a time until you have a shaggy dough that holds together when squeezed. Divide the dough equally into two disc and wrap in plastic wrap and chill for a minimum of one hour. Makes one 9-inch Double Crust Pie.
Skip the stew this Thanksgiving and instead opt for a savoury pie like this Beef Bourguignon Pie from The Pie Hole.
“A traditional French stew in a pie. With beef, lots of root vegetables, and fresh herbs braised in red wine and cognac. This is a very hearty and delicious filling for a comforting dinner pie that will leave you saying ‘Ooh La La!’” — Jenell Parsons, the owner of The Pie Hole
2 x 9-inch piece crusts (pre-made) or Vegan Pie Crust
1lb (454 g) beef, cut into 1/2-inch pieces
1/2 cup (45 g) carrots, peeled and diced
1/2 cup onions (45 g), peeled and diced
1/3 cup (30 g) rutabaga, peeled and diced
1/3 cup (30 g) parsnips, peeled and diced
2 tbsp oil
1/2 cup red wine
2 tbsp brandy liquor
2 tbsp thyme (1 g), freshly chopped
1 tbsp Worcestershire Sauce
1 tbsp tomato paste
1 tsp salt
1/2 tsp pepper
1/3 cup mushrooms, washed and sliced
1/3 cup bacon, cooked and crumbled
1/2 cup all-purpose flour
3/4 cup water
1 egg
Pinch course-ground pepper
Method
Start by preparing all your vegetable and the thyme. Peel and dice all the root vegetables into half-inch pieces. Remove the thyme leaves from the stems and chop finely.
In a large pot heat the oil over medium-high heat. Add the carrots, rutabagas, parsnips, onions and thyme (reserve a pinch to finish the top crust of the pie later). Cook for approximately 10 minutes stirring frequently.
Add the beef and mix well. Continue to cook until the beef has browned on all sides. Don’t worry if the bottom of the pot is getting dark, that is flavour.
Add the wine, brandy to the pot and stir to deglaze the bottom of the pot. Add the Worcestershire sauce, two cups of water and tomato paste. Mix well. Reduce the heat to low and simmer for 2 hrs., stirring occasionally.
Once the beef is falling apart tender. Add the mushrooms, salt, pepper and bacon and cook until meat becomes very tender. Stirring frequently.
In a separate large bowl add the flour and the water and whisk until smooth and pourable (if needed add small amounts of water to thin out).
Pour into the beef bourguignon and stir. As the flour cooks it will thicken the mixture.
If after 5-7 minutes the mixture is not thick enough repeat steps 7-8 to achieve a thick gravy like consistency. It will thicken as it cools as well.
Preheat the oven to 350F
To assemble the pie start by egg washing the upper edge of the pie and docking the bottom with a fork. Add the beef mixture to the pie shell and smooth out to have a nice even top.
Cover the pie with the top lid and secure the edges by pinching them down. Trim off any excess and flute the edges.
Egg wash the whole surface and sprinkle with fresh cracked pepper and a pinch of thyme. Cut in four one-inch slits to vent the pie.
Bake for 50-60 minutes until the top is golden brown and some of the filling may even start to bubble out the vent holes. Allow to cool for 10-15 minutes before serving as it will be extremely hot.
1 x 9-inch Vegan Pie Crust*
Filling:
1 can (15oz) pumpkin
8 oz silken tofu
2/3 cup vegan granulated sugar
2 tbsp corn starch
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp vanilla
Pinch of salt
Method
Roll and blind bake a 9-inch pie shell for 20 mins.
In a food processor put the pumpkin, tofu, sugar, cornstarch, cinnamon, nutmeg, ginger, vanilla and salt until completely smooth. Scrap down the sides of bowl as needed.
Pour the filling into the par-baked shell and bake for 40-45 minutes until firm and set.
Let cool completely, at least two hours to overnight.