Chestnut Bourguignon Pie Recipes
CHESTNUT BOURGUIGNON PIE
Make and share this Chestnut Bourguignon Pie recipe from Food.com.
Provided by Abe ray
Categories Oven
Time 9h50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- place the chestnuts, bay leaves, and rosemary in a saucepan along with the stock and 1/2 cup red wine. gently simmer for about an hour, of until the chestnuts are tender. drain the chestnuts, reserving the liquid.
- preheat the oven to 400 degrees ferighnhight.
- fry the shallots in the butter until slightly browned, then add the mushrooms and saute for 5 minutes. add the chestnuts, the remaining red wine, and enough of the reserved liquid to cover, and stir in the mustard, soy sauce, and parsley. bring to a boil and simmer for 30 minutes. season to taste.
- put the mixture in a pie dish. roll out the pastery on a floured surface, place over the top of the dish and trim around the edges. bace for 20 minutes or until golden brown.
Nutrition Facts : Calories 291.5, Fat 16.6, SaturatedFat 4.9, Cholesterol 5.1, Sodium 472.3, Carbohydrate 24.3, Fiber 1.1, Sugar 1.4, Protein 5.4
CHESTNUT PIE
When she was a child, Mildred harvested and sold chestnuts. She often arose earlier in the morning than her brothers and sisters to pick the cherished nuts, which were a cash crop for many Appalachian families. But by 1950, most American Chestnut trees were wiped out by a devastating blight. Even though you can't pick chestnuts from a tree growing in the forest now, you can certainly buy chestnuts in the grocery store-most of which aren't grown in the United States. Processing chestnuts isn't a chore to be taken lightly because of their very hard shells, so we recommend using sweetened chestnut puree, which can be found in better grocery stores. This pie is moist and has a pleasant hint of orange flavor to complement the earthy, sweet chestnut taste.
Yield makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust.
- Whisk the egg yolks in a bowl, then add the chestnut puree, cream, sugar, orange juice, and Grand Marnier. Beat with the whisk until entirely smooth, then fold in the egg whites. Spread the filling evenly in the crust, then sprinkle with the nutmeg.
- Bake for 45 to 50 minutes, until center is set and a knife inserted in the center comes out clean. Cool on wire rack for 1 hour, then chill for at least 1 hour before slicing. Serve cold, topped with a dollop of whipped cream.
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