Name: Wizard Pie adapted from The Great American Pie Book by Judith Choate
Prep time: 30 min
Cook time: 21 min
Total time: 51 min
Yield: 4
Cuisine: American
Ingredients: 1 Pastry needed: Unbaked 9-inch double-crust pie.; 1 medium-sized Onion-chopped; 2 clove garlic, crushed; 1/2 cup unsweetened wheat germ; 1 cup crushed tomatoes with juice; 1 tsp dried basil or 1 Tbsp fresh; 1/8 tsp hot pepper flakes; 1 Tabasco sauce to taste; 4 cup raw shredded vegetables which may include any mixture of the following: carrots, squash (winter or summer), sweet potato, celery, green and red peppers, spinach, kale, Swiss chard, turnips, parsnips, rutabaga, broccoli, eggplant, and cabbage.

Wizard Pie adapted from The Great American Pie Book by Judith Choate. Choate presents pie in all its guises--from eat-them-while-they're-hot hors d'oeuvres to hearty main course dishes to mouth-watering desserts. Judith Choate is a writer, chef and pioneer in the promotion of American food. Start by marking "The Great American Pie Book" as Want to Read In simple step-by-step instructions, Choate explains how to create perfect crusts, choose the best ingredients for fillings, and match crust and filling to make the A celebration of the delicious diversity of the pie maker's art.

According to all people, cooking is indeed things which is quite soft. Besides they are indeed happy cooking and have ability cooking that is quite, they are also smart in integrating each dish so that it becomes dish yummy. But there are those who cannot skillfully cook, so they must learn and see recipes that are simple to follow.

Wizard Pie adapted from The Great American Pie Book by Judith Choate Publication date. "A Kenan book"--Title page verso. Browse and save recipes from The Great American Pie Book to your own online collection at EatYourBooks.com. Hot: Cook Book for Passionate Devotees Who Go Bonkers Over the Incendiary Pleasures of Food That Never Stops Whamming, Popping or Zapping. by Judith Choate.

You can make Wizard Pie adapted from The Great American Pie Book by Judith Choate use 9 ingredients and 13 the steps. Here guides how you make it.

The main ingredient Wizard Pie adapted from The Great American Pie Book by Judith Choate as follows:

Prepare 1 of Pastry needed: Unbaked 9-inch double-crust pie..
Provide 1 of medium-sized Onion-chopped.
Prepare 2 clove of garlic, crushed.
Prepare 1/2 cup of unsweetened wheat germ.
Prepare 1 cup of crushed tomatoes with juice.
Prepare 1 tsp of dried basil or 1 Tbsp fresh.
Prepare 1/8 tsp of hot pepper flakes.
Provide 1 of Tabasco sauce to taste.
Provide 4 cup of raw shredded vegetables which may include any mixture of the following: carrots, squash (winter or summer), sweet potato, celery, green and red peppers, spinach, kale, Swiss chard, turnips, parsnips, rutabaga, broccoli, eggplant, and cabbage..

There's no description for this book yet. Judith Choate is a writer, chef and pioneer in the promotion of American food. Known for her flair with food preparation and presentation, Judie (Crown), Great American Pie Book (Simon & Schuster, named one of the best cookbooks of the year by People Magazine) and The Ubiquitous Shrimp (Little. Find nearly any book by JUDITH CHOATE.

Steps Wizard Pie adapted from The Great American Pie Book by Judith Choate

Note by Judith Choate: "I use as many different vegetables as I can in this, but if you're limited to only two or three, make sure that you include eggplant and carrots, sweet potato or wintersquash. This will balance the texture moisture and taste if the pie, which is also a terrific dish for those on salt free diets. I like it lightly seasoned, but you can reduce the spiciness by eliminating the hot prettier flakes and adding just a drop of Tobasco sauce.".
Pre-heat oven to 500° F.
Lightly flour the rolling pin. Use short quick strikes to roll out the dough from center out in every direction..
Lift the rolling pin gently as you near the edge of the pastry to prevent breakage...
Continue rolling out until you have an even circle 1/8 inch thick and about 2 inches wider than your pie plate..
Lift the pastry circle by gently folding in half over the rolling pin and slip it still folded into the pie plate and remove the rolling pin..
Unfold to cover the bottom of the pie plate and remove the rolling pin..
Do not stretch dough or it will shrink when baked..
Smooth pastry into pie plate with quick pressing movements. Press dough firmly against edge of plate. Leave excess pastry hanging over edge of plate until top crust is in place.
Mix all ingredients in a bowl and stir to blend. Taste for seasoning. Mound mixture in bottom pie shell..
Roll out top pie crust. Before placing the top crust on the pie, cut a design out using cookie cutters. Fold over rolling pin and carefully position on top of filing and attach to bottom crust by pressing together excess dough from bottom and top crusts..
Fold pressed dough edge up and inward, making a rim around edge of pie. Starting at edge opposite you, pinch dough between thumb and index finger around edge of pie at 1 inch intervals forming a fluted design around the entire pie..
Bake at 500° for 15 minutes then at 350° for 35-45 minutes..

More editions of The GREAT AMERICAN PIE BOOK: VOLUME III OF THE NEW AMERICAN CLASSIC SERIES (American Kitchen Classics) (Crown), Great American Pie Book (Simon & Schuster, named one of the best cookbooks of the year by People Magazine) and The The most recent book under her own name is HOMEMADE (Clarkson Potter). Fundamentals of Classic French Cooking for The French Culinary Institute (Stewart, Tabori. This book - American Pies - is one man's attempt to restore them to their former glory, at least for his family. From the preface: "Pie is important to me, and not just because I like to eat it. It's part of my past, my history, my family, and in some.