Pies – Volpi Foods

Gouda Apple Pie

studio2108 — Fri, 21 Oct 2016 08:00:44 +0000

In every great cook’s arsenal, there is pie. And if you’ve never made one, the one to master is apple. It’s the standard by which all American desserts are measured: flaky, buttery, and salty on the outside and simultaneously tart and ever so sweet on the inside. Like a visit with Grandma, it covers the spectrum of emotions. The first step is learning how to make a killer crust. We’re not gonna tell you to use a store-bought one here as they will never be as delicious. (You could if you’re OK with making a passable pie, but what’s the point of that?) The next step is all in your shopping. Buy tasty apples — one tart and firm (like Granny Smith) and one packed with flavor (like Honeycrisp, Fuji or Pink Lady) — and you’ll have a tasty pie. Our twist is using grated aged Gouda in the crust. It’s like wrapping the best of fall in a cheesy biscuit and serving it for dessert. Or breakfast, if you have leftovers.

Have all ingredients well-chilled for the best result.

Mini Kentucky Race Day Chocolate Bourbon Pecan Pies

studio2108 — Wed, 04 May 2016 13:30:24 +0000

Due to copyright issues, we cannot call these chocolate bourbon pecan pies Which-Must-Not-Be-Named after that famous Kentucky horse race where attendees wear fabulous hats while imbibing mint juleps. We’ve added a pancetta-studded crust to these two-biters to offset the sweetness. And when pouring the filling into the pastry cups, try not to get drips around the edges of the pastry, or the pies will stick to the pan and be very difficult to unmold.

Skillet Chicken Pot Pie

studio2108 — Mon, 04 Apr 2016 13:35:24 +0000

Moody Monday’s: Desperately seeking comfort? We can serve it up it in a single skillet. Homemade chicken pot pie is head and shoulders over the frozen stuff we grew up with. Our luscious creamy chicken stew includes the inexplicably underused fresh tarragon and nutmeg. It’s not hard to make, but have some hacks that save some time and work: store-bought rotisserie chicken, pre-sliced mushrooms and frozen puff pastry. Cleanup is kept to a minimum by baking the pot pie in the skillet you use to cook the filling. And if you really want a fast weekday meal, make the filling ahead of time, then top with pastry when you want to bake it. It’s as easy as, well, chicken pot pie.

The Shepherd’s Cottage Pie

studio2108 — Fri, 01 Apr 2016 17:08:29 +0000

If a shepherd were to make a cottage pie, it might look something like this. Technically, in a proper shepherd’s pie, lamb is the star, for obvious reasons. If you use beef, it’s a cottage pie. But we like a mix of the two in our meaty confection. As the bluster blows out winter and rushes in the spring, this is the dish you want to have greet you when you come back inside. It’s warm. It’s comforting. It’s perfect.