Text 11844, 191 rader
Skriven 2014-04-06 07:29:00 av Dave Drum (75133.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Up For Pie? #2
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three-Berry Pie With Vanilla Cream
 Categories: Pies, Fruits, Desserts, Pastry, I scream
      Yield: 6 servings
 
      1 c  Granulated sugar
      3 tb Cornstarch
      2 tb Quick-cooking tapioca
    1/4 ts Salt
      3 c  Fresh blackberries
      2 c  Fresh raspberries
      2 c  Fresh blueberries
           Pastry dough
      1 lg Egg; lightly beaten
      1 tb Sanding or granulated sugar
 
  SPECIAL EQUIPMENT: a 9" metal or glass pie plate (4-cup
  capacity)
  
  ACCOMPANIMENT: vanilla ice cream
  
  We take full advantage of berry season by combining three
  kinds in one pie (a dollop of vanilla-infused whipped
  cream provides the finishing touch).
  
  Put a large baking sheet in middle of oven and preheat
  oven to 450øF/232øC.
  
  Whisk together granulated sugar, cornstarch, tapioca, and
  salt, then toss with berries.
  
  Roll out 1 piece of dough (keep remaining piece chilled)
  on a lightly floured surface with a lightly floured
  rolling pin into a 13" round and fit into pie plate. Trim
  edge, leaving a 1/2" overhang. Chill shell while rolling
  out dough for top crust.
  
  Roll out remaining piece of dough on lightly floured
  surface with floured rolling pin into an 11" round.
  
  Spoon filling into shell, then cover pie with pastry round
  and trim with kitchen shears, leaving a 1/2" overhang.
  Press edges together, then crimp edge decoratively. Brush
  top of pie with egg and sprinkle all over with sanding
  sugar. Cut 3 steam vents in top crust with a small sharp
  knife.
  
  Bake pie on hot baking sheet in middle of oven 15 minutes,
  then reduce oven temperature to 375øF/190øC and continue
  to bake until crust is golden brown and filling is
  bubbling, about 45 minutes more.
  
  Cool pie on a rack at least 3 hours before serving to
  allow juices to thicken slightly (filling will still be
  juicy).
  
  Recipe by Melissa Roberts
  
  August 2003 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 02 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
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") 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, 12
  tablespoons 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" 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/218øC.
  
  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" 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" 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/190øC 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

... Why don't lawyers lay on the beach? -- Cats would bury them.
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