Wholly Wholesome™

Recipes for Wholly Wholesome™ Organic 9" Pie Shells

Check the back side of Wholly Wholesome™ Organic 9" Pie Shells packages for these wonderful recipes:

Country Quiche Lorraine

4 Large Eggs
¾ Cup of Shredded Cheese (Sharp, White Cheddar or Swiss)
1/8 Tsp of Nutmeg
1 ¼ Cup of Light Cream
½ Small Onion
1/8 Tsp of Paprika
3 Strips of Bacon
3 Pieces of Lean Deli Ham
1/8 Tsp of Pepper

1. Preheat oven to 400°F.

2. Thaw shell for 10 minutes.

3. Prick bottom and sides of shell with a fork.

4. Bake shell for 10 minutes.

5. Let cool for approximately 10 minutes.

6. Reduce oven temperature to 350°F.

7. Tear up ham into small pieces-set aside.

8. Cook bacon well and crumble - set aside.

9. Saute onions-set aside.

10. Fill bottom of pie shell with ½ cup of shredded cheese.

11. Layer ham, bacon, onions and add remaining ¼ cup of shredded cheese.

12. In saucepan, scald cream.

13. In a separate bowl, lightly beat eggs then add to cream.

14. Remove eggs and cream from heat and stir until combined.

15. Add nutmeg, paprika, and pepper.

16. Pour egg mixture into pie shell.

17. Place quiche on cookie sheet to protect oven should quiche boil over.

18. Place in the oven on the center rack and bake at 350°F for approximately 45 minutes or until center sets.

19. Removefrom oven and cool on wire rack for 30 minutes.

Serve or refrigerate for up to 3 days.

Option: To fill two pie shells, double the ingredients listed above.

Apple Crisp Pie

5 Medium Empire Apples (Cortland, Macintosh or your choice)
2/3 Cup of Whole Wheat Flour
1/3 Cup of Chopped Walnuts
½ Cup of Butter or Non-Hydrogenated Margarine (1 stick)
½ Tsp of Sea Salt
¼ Cup of Oat Flakes
¾ Cup of Evaporated Cane Sugar
1 ½ Tsp of Cinnamon

1. Preheat oven to 350°F.

2. Remove Wholly Wholesome Pie Shell from freezer and place on a cookie sheet.

3. Peel, core and slice apples.

4. Fill pie shell with apples.

5. Sprinkle sea salt on top of apples.

6. Place cold stick of butter into medium size bowl and slice into 1/4" slices.

7. In separate bowl, mix together sugar, flour and cinnamon.

8. Add sugar, flour and cinnamon to butter and fork together until crumbly.

9. Add walnuts and oat flakes to mixture and combine.

10. Pour mixture over apples.

11. Tent aluminum foil over pie, place in oven and bake for 40 minutes.

12. Remove foil tent and bake for an additional 5 minutes or until golden brown.

13. Serve warm or once cooled.

Can be served for up to 3 days.

Option: To fill two pie shells, double the ingredients listed above.

Peach Cobbler Crisp

2 lbs. Frozen Sliced Peaches or 6 Fresh Medium Peaches
1 Cup of Spelt Flour
½ Cup of Chopped Pecans
½ Cup of Butter or Non-Hydrogenated Margarine (1 stick)
½ Tsp of Sea Salt
¼ Cup of Oat Flakes
1 Cup of Evaporated Cane Sugar
2 Tsp of Cinnamon

1. Preheat oven to 375°F.

2. If using frozen peaches, remove from freezer and let thaw for approximately 30 minutes.

3. Remove Wholly Wholesome Pie Shell from freezer and place on a cookie sheet.

4. If using fresh peaches, peel, pit and slice.

5. Place cold stick of butter into medium size bowl and slice into ¼" slices.

6. In separate bowl, mix together sugar, flour, salt and cinnamon.

7. Add sugar, flour, salt and cinnamon to butter and fork together until crumbly.

8. Sprinkle ¼ cup of the dry mixture on the bottom of the pie shell

9. Add peaches to the pie shell

10. Add pecans and oat flakes to the remaining dry mixture and combine.

11. Pour dry mixture over peaches.

12. Tent aluminum foil over pie, place in oven and bake for 45 minutes.

13. Remove foil tent and bake for an additional 5 minutes or until peaches are tender and topping is golden brown.

14. Serve warm or once cooled. Can be served for up to 3 days.

Option: To fill two pie shells, double the ingredients listed above.

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