Sweet Corn Pie Food

SUNNY'S EASY BAKED SWEET CORN

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
• In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
• Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

CHICKEN & SWEETCORN PIES

Steps:

• Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
• Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
• Push each square into the oiled tin, making sure it is pushed right into the edges
• Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
• Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don't worry if they don't cover all the filling.
• Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

SWEETCORN PIE

Steps:

• Make a white sauce with the flour, butter & milk - see note below.
• Add egg yolks, sweetcorn & salt & 3/4 cup of cheese.
• Beat the egg whites until stiff peaks form and fold into corn mixture.
• Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set.
• Directions for making white sauce in the microwave:.
• Place the butter in a microwave safe jug and melt on high for 45 seconds.
• Stir flour through and microwave for 30 seconds.
• Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between.
• This should take 3-5 minutes dependant on the power of the microwave you are using.

LAYERED CANDY CORN PIE

Steps:

• For the cookie crust: Preheat the oven to 350 degrees F. Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the butter and continue to mix until the mixture looks like wet sand and holds together when pinched.
• Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake until the crust is set and lightly toasted, 12 to 15 minutes. If the crust puffs while baking, use the bottom of measuring cup to gently press the crust back down while it's still warm. Cool completely.
• For the lemon filling: Once the crust is cool, combine the lemon juice and gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the coconut milk, sugar, turmeric and salt to a blender and blend on medium speed until combined. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut-milk mixture in the blender and puree until smooth. Strain through a fine-mesh sieve into the cooled crust, then refrigerate until set, about 45 minutes.
• For the mango filling: Combine 1/4 cup of the orange juice and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the mango, raspberries, sugar, salt, and remaining 1 tablespoon orange juice to a blender and blend on medium speed until smooth and combined, scraping down the sides of the jar with a rubber spatula as needed. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set lemon layer, pressing on the solids in the sieve with a rubber spatula to extract as much filling as possible. Spread into a smooth and even layer using an offset spatula, then refrigerate until set, about 45 minutes.
• For the coconut filling: Combine 1/4 cup of the coconut milk and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the remaining 3/4 cup coconut milk, sugar, coconut extract and salt to a blender and blend on medium speed until combined. Microwave the coconut milk-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set mango layer, then refrigerate until the filling is firmly set and with only the slightest jiggle when moved, at least 2 hours or up to overnight (wrap tightly in plastic wrap).
• For the toasted meringue topping: Combine the egg whites, sugar, cream of tartar and cornstarch in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, whisking constantly, until the sugar dissolves and the egg whites are warm to the touch, 3 to 4 minutes. Remove the bowl from the heat and beat with an electric mixer on medium-high speed until the mixture is light and fluffy and stiff peaks form, about 4 minutes. Beat in the coconut extract, then transfer to a piping bag fitting with a round pastry tip.
• Pipe 1-inch dollops of meringue on top of the pie, layering upward as you go, until all the meringue is used. Use a small kitchen torch to toast the meringue until deep golden brown. Nestle candy corn throughout the toasted meringue, then cut into wedges to serve.

SWEET CORN PIE

Steps:

• Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
• Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
• Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
• Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.

CHICKEN AND SWEETCORN PIE

Steps:

• Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
• Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
• Add the salad cream and stock cube to the sauce and stir to combine.
• Add the chicken and sweetcorn to the sauce and put into a pie dish.
• Cover with the pastry and cook until golden brown.

SWEET CORN CEREAL MILK™ ICE CREAM PIE

Steps:

• Put the corn cookies in the food processor and pulse it on and off until the cookies are crumbled into bright yellow sand. (If you don't have a food processor, you can fake it till you make it and crumble the corn cookies diligently with your hands into a bowl.)
• In a bowl, knead the butter and ground cookie mixture by hand until it is moist enough to form a ball. If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.
• Using your fingers and the palms of your hands, press the corn cookie crust firmly into a 10-inch pie plate. Make sure the bottom and the walls of the pie plate are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
• Use a spatula to scrape and spread the cereal milk "ice cream" filling into the pie shell. Tap the filled pie against the surface of the counter to even the filling. Freeze the pie for at least 3 hours, or until the "ice cream" is frozen and set hard enough to cut and serve. If you're saving your slices of heaven for later, you can freeze the ice cream pie, wrapped in plastic, for up to 2 weeks.
• Notes
• Garnish slices of the pie with local fruit of the season. At Ssäm Bar, we macerate a pint of fresh Tristar strawberries (page 214) with a tablespoon of sugar, a very tiny pinch of salt, and 1/2 teaspoon rice wine vinegar and spoon over the pie slices.