Text 33830, 103 rader
Skriven 2015-11-30 06:56:17 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Some Punkins was:bibendum 572
=====================================
-=> Dale Shipp wrote to Dave Drum <=-

 -=> spoke to Michael Loo about Re: bibendum 572 <=-

 DD> My dear old Granny made absolutely delicious pumpkin pies - which she
 DD> would not eat. Not at all a fan of punkerpans. Or squash in any key -
 DD> except cucumber.

 DS> Gail makes very good pecan pie, and also a key lime pie.  As to pumpkin
 DS> pie, we depend on Mrs. Smith :-}}

Mrs. Smith is OK. They are currently owned by Schwan's so you can get them 
delivered right to your front door. Marie Callendar's is, IMO, better (never 
thought I'd say that about a Con-Agra product). But if I am doing store-bought 
pie I will go to Baker's Square for lunch and bring home the pie.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Fashioned Gooseberry Pie
 Categories: Pastry, Fruits, Pies, Citrus
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Flour
    1/4 c  Sugar
     16 tb (1/2 lb) very cold butter;
           - in small cubes
      4 tb Ice cold milk; more, if
           - needed
    1/2 ts Salt
      1 lg Egg; beaten together
           +=WITH=+
      1 tb Milk; for glazing top crust

MMMMM--------------------------FILLING-------------------------------
      5 c  Whole wild gooseberries;
           - stemmed, washed
  1 1/2 c  Sugar; or less
      2 tb Grated fresh ginger
           Juice and zest of one orange
    1/3 c  Instant tapioca
      4 tb Butter
 
  Preheat oven to 375øF/190øC.
  
  To make the crust, use stand mixer with paddle beater.
  Beat together butter, flour, sugar and salt until butter
  is in flakes, coated with flour. Do not over mix. Slowly
  add very cold milk, one or two tablespoons at a time. When
  dough first begins to form ball, stop beating. Do not add
  too much liquid. Dough should barely hold together. Divide
  dough into two balls, press into a thick disk with hands,
  wrap in plastic wrap, and refrigerator for 30 minutes or
  longer.
  
  While dough is chilling, begin preparing the filling.
  Combine all ingredients except butter in a large sauce
  pan, and place over medium heat. Cover until gooseberries
  begin to soften and burst (about 5 minutes.) Then uncover,
  and keep barely simmering on medium-low heat for an
  additional 10 minutes. Remove from heat and allow to cool
  while rolling out pastry.
  
  Once dough has chilled, remove from refrigerator and roll
  out one disk on a lightly floured surface until large
  enough to cover bottom and sides of pie dish, with 3/4
  inch overhang. Crimp edges decoratively, and set pie
  weights on top of bottom crust. Bake for 10 minutes or
  until golden. Do not let edges of crust burn. Cover with
  aluminum foil or pie guard if necessary.
  
  While bottom crust is baking, roll out second pastry disk.
  Using small biscuit cutter or rim of small juice glass,
  cut out circles from rolled dough. Place circles on baking
  tray and return immediately to refrigerator or freezer to
  keep chilled. (Do not re-roll scraps of extra pastry
  dough, they will become tough. Bake on separate baking
  sheet to snack on with ice cream.)
  
  Once bottom crust has baked, and filling has cooled, pour
  gooseberry filling into bottom crust. Slice 4 tablespoons
  of butter on top of filling, then decorative layer of
  pastry circles in concentric pattern, leaving a hole in
  the middle and around the outer edge. Brush top disks with
  beaten egg/milk mixture. Use aluminum foil strips, or pie
  guard over crust. Return to oven and bake for 35 to 50
  minutes, or until juices are vigorously bubbling. (Be sure
  to place a baking sheet on rack below pie to catch any
  spilling juices. There will be some.)
  
  Allow pie to cool completely before serving.
  
  Serves 8. (according to whom? UDD)
  
  From: http://beekman1802.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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