Text 30139, 109 rader
Skriven 2015-08-24 04:17:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1956
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Concord Grape & Pear Pie
 Categories: Pies, Pastry, Fruits, Desserts
      Yield: 6 servings
 
MMMMM-------------------------PIE CRUST------------------------------
  2 1/2 c  All-purpose flour; + more
           - for rolling
      1 ts Salt
  1 1/2 tb Granulated sugar
      8 tb Unsalted butter; in small
           - pieces, frozen for 15
           - minutes
    1/2 c  Chilled solid vegetable
           - shortening; in pieces,
           - refrigerated for 15 min
      1 lg Egg; beaten
           Coarse sugar; for
           - sprinkling

MMMMM--------------------------FILLING-------------------------------
      1 lb Concord grapes
    3/4 c  Granulated sugar
  3 1/2 lb Medium-ripe Anjou or Bosc
           - pears; peeled, quartered,
           - cored, in 1/4" slices
    1/4 c  Cornstarch
      2 tb Lemon juice
    1/4 ts Kosher salt
 
  SPECIAL EQUIPMENT: 9" pie pan, a 1 1/2" to 2" cookie cutter,
  preferably leaf-shaped
  
  MAKE THE PIE DOUGH: In the bowl of a food processor, pulse 2 1/2 cups
  flour, salt, and sugar. Add butter and shortening and pulse until
  coarse, pea-sized crumbs form, about 10 seconds. With the machine
  running, add 5 tablespoons ice water and process until the dough just
  holds together, about 30 seconds. Squeeze a small amount of dough
  between your fingers: If it is very crumbly, add more ice water, 1
  tablespoon at a time (2 tablespoons maximum). Do not over process.
  
  Turn dough out onto a lightly floured surface and push together into a
  rough ball. Knead a few times to combine. Divide the dough into two
  equally sized balls. Flatten dough balls into discs with smooth edges
  (no cracks), cover with plastic wrap, and refrigerate at least 1 hour
  or overnight.
  
  MAKE THE FILLING: Meanwhile, stir together grapes and sugar in a large
  pot. Cook over medium-high heat, stirring occasionally, until the
  mixture comes to a boil. Continue to cook until grapes are broken down
  and juice has thickened, about 20 minutes more.
  
  Place a fine-mesh sieve over a large bowl and strain grape mixture
  into the bowl, pressing on the solids to release all the liquid.
  Discard solids in strainer. Return strained grape mixture to pot and
  add pears (reserve bowl). Cook until liquid releases and thickens but
  pears still retain their shape, 15 to 20 minutes more, depending on
  ripeness of pears. Gently stir in the cornstarch, lemon juice, and
  salt and pour grape-pear filling into the bowl and let cool while you
  roll out the dough.
  
  ROLL OUT THE DOUGH: On a lightly floured surface, roll out one disc of
  dough into a 13" round. Roll the dough loosely around the rolling pin,
  and then unfurl it into the 9" pie pan. Gently lift and settle the
  dough into the pan. Trim the excess dough using scissors, leaving a 1"
  overhang. Tuck the edge of the dough under itself, and then crimp as
  desired. Chill at least 30 minutes.
  
  Roll out the other disc of dough on a lightly floured surface to
  1/4-inch thickness. Use the cookie cutter to cut as many shapes as
  possible from the rolled-out dough as possible (re-rolling scraps if
  desired). Transfer shapes to a baking sheet and chill at least 30
  minutes.
  
  ASSEMBLE PIE: Preheat the oven to 375øF/190øC with one rack on the
  bottom rung and one rack in the center of oven. Place a rimmed baking
  sheet on the bottom rack to preheat.
  
  Pour filling into chilled pie shell (do not overfill). Brush the edge
  of the pie and the cut shapes on the baking sheet with the beaten egg
  and sprinkle with coarse sugar. Arrange the cut shapes on top of the
  filling, working in a spiral fashion and overlapping slightly,
  allowing some of the filling to peek through. Chill pie for 30
  minutes.
  
  Bake pie on preheated rimmed baking sheet on bottom rack of oven.
  After 30 minutes, rotate baking sheet and move it to the center rack
  of oven. Bake until crust is golden brown and juices are bubbling, 25
  to 35 minutes more (cover the crust edge with foil or a pie shield if
  it starts to brown too much). Transfer pie to a wire rack and cool
  completely before slicing, about 3 hours. Pie will keep up to 2 days,
  loosely covered with foil, at room temperature.
  
  DO AHEAD: The pie dough can be made up to 3 days in advance and
  chilled, or frozen for up to 3 months; thaw before using. The filling
  can be made up to 2 days ahead, or frozen for up to 3 months.
  
  Epicurious | November 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I cook with wine, sometimes I even add it to the food -- W.C. Fields
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