Thursday, February 9, 2017

Pastry Shells now Available

Hello beautiful souls! Hope you're lives are as decadent and comforting as pie. I can't wait to tell you some of the new things that have been happening at Kemmy's Pies! Our pot pies are now available every day, pastry pie shells can now officially be purchased, and we had a wonderful time at the Crab, Wine, & Beer Fest. Meeting new people, new recipes, and enjoying the coastal views of our exquisite Mendocino County.

As some of you may know, we are in the pie business! However, we know that some of you prefer to make your own pies...crazy right? We have had many customers over the years boldly and sometimes sheepishly, request to purchase just our pastry shells, so that you can make your own creations at home.  We have been selling the pastry shells based on special request only, but have decided to start selling our single, empty pastry shells to all that are interested! We like to use these shells for pies like custards, crumb top, and meringue flavors of our sweet pies. We've also been known to sneak in a few quiches over the years for catered breakfasts and such. So, if you are wanting to make a pie to call your own, but don't want to go to the trouble of making the dough and getting a perfectly pinched crust, come on over to the pie shop! There are endless quiche variations and sweet pies just waiting to be created within the pastry shell. The beauty of pie is that it is so versatile, you can craft the most perfect of recipe or use whatever you already have on hand...sweet or savory...breakfast, lunch, dinner, AND/OR dessert! Don't be afraid to try anything! We would love to see what you can create using Kemmy's crust, so don't hesitate to share photos via Facebook, Instagram, or over email (kemmyspies@gmail.com) #kemmyspies.

We recently took part in an event for the Mendocino Coast Clinics, a wonder local non-profit organization. It was their annual "Crab Cake Cook-Off!" We have been providing dessert pie tastings at the event for the past several years, but this year the event coordinators had a special request. They asked if we would be willing to create a special crab pie to feature alongside our sweet pies. Feeling adventurous, we excitedly responded yes. We created a new and unique crab pie solely for this fundraiser and wanted to share our recipe with you, given that we think it goes perfectly in our pastry shells!



3 tablespoons of butter
1/2 cup of chopped onions
1 tablespoon of fresh, minced garlic
1/2 cup of chopped spinach
1 cup of cooked, crumbled bacon (reserve 1/4 cup)
1/2 teaspoon of salt
1/2 teaspoon of freshly cracked pepper (freshly cracked always adds more flavor!)
1/4 teaspoon of cayenne
2 tablespoons of flour
1 cup of heavy cream or milk
1 cup of fresh grated parmesan (reserve 1/4 cup)
4 ounces of room temperature cream cheese
1 cup of grated mozzarella
1 cup of lump crab meat (we used local crab from Caito Fisheries)
Smoked Paprika

Directions:
On a medium skillet, heat butter until it foams. Add onions and garlic, then cook until tender. Next, add bacon and spinach, and simmer for another five minutes. Add salt, pepper, and cayenne, and stir well. Add flour, while stirring consistently for three minutes. Add milk and stir until everything becomes thickened. Reduce heat, and add cheeses, while stirring until it is all thoroughly blended. Add crab then remove pan from the stove.

Finishing touches:
Grab your pie shell and put the filling in it. Sprinkle the top with the remaining bacon, cheese, and dust with paprika.

Bake at 350 degrees for 30 to 45 minutes, or until crust is golden and filling has begun bubbling.