Easy Canola Pastry

This is a new technique to many where the dough is crumbly and then simply patted into the pie shell. It’s easy enough for a kid to make and a lot less messy than most. The small amount of sugar and milk helps the pastry brown. We made an apple & black raspberry crumble pie to test it.  The...

Utterly Awesome Maple Butter Tarts!

After a flurry of comments and shares on an Instagram post I did of Stacey Kanelos’ butter tarts, I decided to take a run at them myself. Here’s the recipe. You’ll need 12 deep tart shells. I made them with a sweetened lard pastry using locally-milled whole wheat cake and pastry flour. I usually...

Spring Rhubarb Pie

It was called ‘Pie Plant’ because it makes such incredibly good pies and every early farm home in Canada had at least one good patch. Kids used the huge leaves as hats while dipping the sour stalks in small bowls of sugar. We made it into crisps and cobblers, stews and chutneys. Now...

Great-Grandma’s Sour Cream Apple Pie

As many realize, a recipe can be a chronicle of a way of life. My now 98 year-old mother wrote: “We always called this ‘Dutch-apple pie.’  It was quite a favourite in my growing-up years.  I recall vividly my grandmother making it.  She was from Prussia.  The sour cream came, of course, from the...

Saskatoon Berry Pie

3 to 4 cups (750 mL to 1 L) saskatoons 1 Tbsp (15 mL) lemon juice 2/3 cup (150 mL) granulated sugar 1/4 cup (60 mL) tapioca or flour Canola Oil Pie Crust 1 1/2 cups  (375 mL) flour 1 1/2 tsp (7 mL) granulated sugar 1/2 tsp (2 mL) salt 2 Tbsp (30 mL) cold 1% milk 1/2 cup (125 mL) canola oil...

Pina Colada and Lentil Cream Pie

Crust: 1 1/4 cups (310 mL) graham crumbs 1/4 cup (60 mL) margarine, melted 2 Tbsp (30 mL) liquid honey Filling: 2 1/2 (625 mL) cups red split lentils, cooked 250 g low fat cream cheese 1/3 cup (75 mL) liquid honey 1 Tbsp (15 mL) canola oil 1 tsp (5 mL) cornstarch 1 tsp (5 mL) vanilla 1/2 tsp (2...

Ultimate Maple Syrup Pie

This is a French-Canadian traditional recipe that was part of the food culture of les colons (settlers).  It’s an adaptation of the even more historical, sugar pie, tarte au sucre. I use the darker, less expensive syrup because it lends an even fuller flavour. • One – baked and cooled...

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