Text 6568, 116 rader
Skriven 2011-02-02 10:05:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 706
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double-Crust Nectarine Raspberry Pies
 Categories: Pies, Fruits, Desserts, Pastry, Citrus
      Yield: 12 servings
 
MMMMM---------------------------PASTRY--------------------------------
      5 c  All-purpose flour
  1 1/2 c  Cold unsalted butter; in
           - 1/2" cubes
    1/2 c  Cold shortening
      1 ts Salt
    3/4 c  Ice water
      1 tb Milk
      2 tb Sugar

MMMMM--------------------------FILLING-------------------------------
      6 lb Nectarines
      3 c  Raspberries
      3 tb Fresh lemon juice
    1/4 c  Quick-cooking tapioca
    1/4 c  Cornstarch
    1/4 ts Salt
  1 1/2 c  Sugar
 
  Special equipment: a pastry or bench scraper; an electric coffee/spice
  grinder; 2 (9-inch) glass or metal pie plates (5-cup capacity)
  
  Nestled in a flaky crust, nectarines and raspberries seem to tease
  the best out of each other-these pies are fragrant and floral, sweet
  and tart. Even if you’ve never had the combination of fruits before,
  it instantly tastes like an American classic.
  
  Make pastry: Blend together 2 1/2 cups flour, 1 1/2 sticks butter,
  1/4 cup shortening, and 1/2 teaspoon salt in a bowl with your
  fingertips or a pastry blender (or pulse in a food processor) until
  mixture resembles coarse meal with some roughly pea-size butter
  lumps. Drizzle evenly with 5 tablespoons ice water and gently stir
  with a fork (or pulse) until incorporated.
  
  Squeeze a small handful: If it doesn’t hold together, add more ice
  water to dough, 1 tablespoon at a time, stirring (or pulsing) until
  just combined. (Do not overwork mixture, or pastry will be tough.)
  
  Turn out dough onto a work surface and divide into 6 portions. With
  heel of your hand, smear each portion once or twice in a forward
  motion to help distribute fat. Gather all of dough together with
  scraper and press into 2 balls, then flatten each into a 5-inch disk.
  Make 2 more disks in same manner with remaining 2 1/2 cups flour, 1
  1/2 sticks butter, 1/4 cup shortening, and 1/2 teaspoon salt. Chill
  dough, each disk wrapped tightly in plastic wrap, until firm, at
  least 1 hour.
  
  Prepare filling while dough chills: Cut nectarines into 1/2-inch-wide
  wedges, then toss with raspberries and lemon juice in a large bowl.
  
  Grind tapioca to a powder in grinder, then whisk together with
  cornstarch, salt, and sugar in a small bowl (do not toss with fruit
  until dough is rolled out).
  
  Roll out pastry and prepare pies: Put oven rack in lower third of
  oven and put a large sheet of foil on rack. Preheat oven to 425øF.
  
  Roll out 2 disks of dough, 1 at a time (keep remaining disks
  chilled), on a lightly floured surface with a lightly floured rolling
  pin, into 13-inch rounds, then fit into pie plates (do not trim) and
  chill until ready to use.
  
  Roll out remaining 2 disks (for top crusts) in same manner and set
  aside (keep flat).
  
  Gently toss sugar mixture with fruit and divide between pie shells.
  
  Cover pies with pastry rounds and trim edges with kitchen shears,
  leaving a 1/2-inch overhang. Press edges together, then crimp
  decoratively. Brush pastry tops with milk and sprinkle all over with
  sugar (2 tablespoons total). Cut several steam vents in top of each
  pie with a small sharp knife.
  
  Bake pies on foil 20 minutes. Reduce oven temperature to 375øF and
  continue to bake, checking frequently and covering edge of each pie
  with a strip of foil or pie shield if crusts are browning too fast,
  until crusts are golden brown and filling is bubbling, about 40
  minutes more.
  
  Cool pies to room temperature on racks, at least 2 hours.
  
  Cooks’ notes: Dough (in disks) can be chilled up to 1 day.
  
  Pie shells can be made 1 day ahead and chilled, loosely covered.
  Pastry rounds for top crusts can be rolled out and chilled, layered
  between sheets of plastic wrap. Bring pastry rounds to cool room
  temperature before assembling pies.
  
  Recipe by Maggie Ruggiero
  
  Makes 2 (9") pies
  
  June 2006 | Gourmet
  
  MM Format by Dave Drum - 02 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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