Text 27782, 91 rader
Skriven 2009-08-22 21:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: The wisdom of a 4 yr
============================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> make an apple pie with minimal assistance.

 NB> They DO run precocious in your family, don't they...?   :)  Brag on!

Her pie crust sucks though! [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Potato-Bacon Torte
Categories: pies, bacon, cheese
  Servings: 4

      4    strips bacon
      3    sprig fresh thyme
    2/3 c  heavy cream
      2    pie crusts
      3 md baking potatoes; peeled
           Salt and freshly ground
           black pepper
    1/4 c  grated Gruyere cheese
      1    egg yolk; whisked with a
           splash of water

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy.
Drain on paper towel lined plate and set aside. Crumble the bacon
when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low
heat to a bare simmer. Turn off the heat and let steep for about 5
minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half  
lengthwise and then finely slice the potatoes. Working in circles,  
arrange the potato slices in the pie crust, stopping to season each  
layer with salt, pepper, and about 1/4 of the crumbled bacon.
Continue layering until the pie pan is nearly full. Top with an even
layer of the cheese and gently pour cream around and over the entire
pie, allowing it to seep down between the potato slices. (You may
not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie
with the dough and crimp the edges closed. Brush the top and edges
of the crust with egg wash. Make a few slits in the center of the
top crust, for the steam to escape, and put the pie pan on a baking
sheet. Bake the torte until the crust is browned and crispy and the
potatoes are cooked through, about 50 to 60 minutes. If the crust
edges get too brown, cover them with some strips of aluminum foil.
Remove the pie from the oven and let rest at least 15 minutes before
cutting into wedges and serving.

Pie Crust:

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse  
lightly just until the mixture resembles wet sand. Add the water, 1  
tablespoon at a time, pulsing briefly after each spoonful of water.  
Keep adding water until the dough just begins to gather into larger  
clumps. Transfer equal amounts of the dough into 2 resealable
plastic bags and pat each into a disk. Let rest in the refrigerator
for at least 30 minutes. Remove 1 of the disks from the bag to a
flour coated surface. Using a rolling pin, roll the dough out to a
10-inch round. Gently fit the rolled dough into a 9-inch pie pan,
and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Recipe By: Melissa d'Arabian

  From: Terrypogue To: Foodwine         
 
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Cheers

YK Jim


... Now... I just be sayin'

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