Clafouti

A different method of making pies. Two different pies are featured here - one mushroom, the other fruit - both good. If pie crust is the bane of your existance - try this
.

INGREDIENTS

Crust
1    cup all-purpose flour
¼   teaspoon salt
1 1/3  cups low fat or skim milk
3    large egg whites
1    large egg
½   tablespoon dried thyme
Filling 1
3    tablespoons olive oil
1    medium onion, chopped
1    pound mushrooms, thinly sliced
¼   cup Emile’s dry Sherry wine or equivalent
½   cup grated Parmesan cheese
Filling 2
2    apples, like Granny Smith, p\eeled, quartered, cored, sliced cross-wise
2    Comice pears, peeled, quartered, cored, sliced-cross-wise
1    tablespoon lemon juice
1    tablespoon butter
2    tablespoons Emile’s dry Sherry wine or equivalent
¼   teaspoon ground cinnamon

METHOD
Crust. Preheat the oven to 350 F and grease the sides and bottom of a pie plate. In a large bowl, add the flour and salt. Using a whisk, slowly whisk in the milk and then do the same with the egg whites and whole egg. Stir in the thyme and then pour the whole thing into a blender and process for at least 30 seconds to thoroughly mix the ingredients. Pour 1 cup of the mix into the pie plate and bake until golden brown, about 10 minutes. Set the rest of the crust mix aside.

Filling 1

In a large skillet over medium-high heat, add the olive oil and the onions. Stir and cook for 4 to 5 minutes until transparent. Add the mushrooms and the Sherry wine and cook until the mushrooms begin to give off their juices, about 4 to 5 minutes. Pour the mushrooms into the prepared pie plate and sprinkle the Parmesan cheese over the filling.

Filling 2

Pour the lemon juice over the apple and pear slices to prevent browning and mix to coat. In a large skillet, melt the butter and add the apples and pears. Stir to coat and add the Sherry wine. Cook until the pears and apples are softened, about 5 to 6 minutes. Remove from the heat and sprinkle the cinnamon over the fruit. Mix the cinnamon in well and pour the fruit into the prepared pie pan and crust.

Finishing
Once the filling has been added to the pie plate, give the remaining crust mix another whirl in the blender and then pour it over the filling. Carefully place it into the oven and bake for 20 to 25 minutes until golden brown. Remove from the oven and allow it to cool 10 minutes before serving. Serve warm or cool.