Text 29848, 87 rader
Skriven 2015-08-08 19:43:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1804
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Frangipane Pie
 Categories: Pies, Pastry, Desserts
      Yield: 6 servings
 
           Cornmeal Crust for one
           - double-crust 9" (23cm) pie

MMMMM---------------------FRANGIPANE FILLING--------------------------
    2/3 c  (75 g) slivered almonds;
           - toasted
    1/3 c  (65 g) sugar
      6 tb (85 g) unsalted butter; room
           - temp
      1 lg Egg
      1 tb Unbleached all-purpose
           - flour
    1/4 ts Vanilla extract

MMMMM----------------------RHUBARB FILLING---------------------------
    3/4 c  (150 g) sugar
      3 tb Cornstarch
    1/4 ts Salt
  1 1/2 lb (680 g) fresh rhubarb; into
           - 1" (2.5-cm) pieces
           Zest of 1 orange
           Egg wash or milk; for glaze
           Raw sugar; garnish
 
  Preheat the oven to 425øF/218øC.
  
  On a lightly floured surface, roll out half of the dough
  into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3
  to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the
  dough, and trim the overhang to 1 inch (2.5 cm).
  Refrigerate the crust until ready to bake.
  
  MAKE THE FRANGIPANE FILLING: In a food processor, grind
  the almonds and sugar until they are sandy. Add the
  butter, then the egg, flour, and vanilla and mix until
  smooth.
  
  MAKE THE RHUBARB FILLING: In a large bowl, mix together
  the sugar, cornstarch, and salt. Add the rhubarb and
  orange zest and toss to coat.
  
  Spread the frangipane over the bottom crust. Pile the
  rhubarb filling on top. Brush the pie shell edges with
  egg wash or milk.
  
  Roll out the other half of the pie crust into an 11"
  (28-cm) circle. Lay the dough over the surface of the pie.
  Trim the edges and tuck the dough inward or outward,
  pressing and rolling the bottom and top crust edges
  together. Crimp them into a decorative edge, brush with
  egg wash or milk, and sprinkle raw sugar over the top. Cut
  vents into the top crust to allow steam to escape.
  
  Put the pie on a baking sheet and bake for 20 minutes,
  rotating once halfway through. Lower the temperature to
  350øF/175øC and bake for 30 to 40 minutes more, until
  the crust is golden and the filling is set (you'll see
  thick juices bubbling out when it's ready). Remove the pie
  to cool completely on a wire rack, at least 1 hour.
  
  This pie can be refrigerated for up to 1 week, covered in
  plastic wrap. Let it come to room temperature before
  serving, or warm it in a low oven. It can be kept frozen
  for up to 2 months: Cover it in plastic wrap, then in
  foil, and let it come to room temperature before serving.
  
  Makes one 9" (23-cm) pie
  
  by Allison Kave; First Prize Pies
  
  Epicurious  | March 2014
  
  MM Format by Dave Drum - 12 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Mayonnaise: A sauce which serves the French in place of a state religion
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