Monday, July 25, 2011
Peach, Plum, And Blackberry Pie
5 lbs of fruit (really anything is possible here!)
1/2 cup sugar
3 TBS cornstarch
2 TBS cinnamon
1 tsp nutmeg
1 egg (beaten)
Juice of one lemon
Pie Crust Recipe:
3 1/2 cups flour
2 sticks of cold butter (cut into small cubes)
1/4 cup vegetable shortening
1 1/2 TBS sugar
1 TBS salt
1/4 cup ice water
There are two ways to make crust, by hand or food processor.
Combine all ingredients and break up butter into flour until it resembles tiny pebbles. Slowly add 1/2 the water and mix until incorporated adding more water if needed.
Combine all ingredients and pulse until pebbles form (about 25-30 seconds).
Form dough into a disk, wrap in plastic and refrigerate.
Let me just say that making the pie crust a day ahead will make your life so much better. You know when the Barefoot Contessa makes her crust and it's ready in 30 minutes???? That's an illusion. Sure it works, but allowing the crust ample time to rest makes the rolling and decorating 100% easier. Just say'n.
If you absolutely must make it the same day, let it rest for at least 2 hours.
If you are making a pie with stone fruit, you need to first get the skin off. For the cleanest results, blanching is key.
Fill a large pot with water and bring to a boil.
Using a paring knife Score the bottom of the fruit (not the stem side) with an X.
Drop each piece into the water for 30 seconds.
Remove and transfer to an ice bath
Skin should peel right off
Take a large bowl and cut your fruit into 1/2" pieces (make sure to cut over the bowl to capture each juicy drop
Toss fruit in sugar, lemon juice, cinnamon, and nutmeg
Let stand at room temp for 1 hour, mixing occasionally.
Using a slotted spoon, transfer fruit to a separate bowl. Add cornstarch to the reserved juice and whisk til incorporated. Return fruit to bowl.
Generously flour your work surface and rolling pin.
Cut dough in two equal parts and quickly form into a ball.
*Never overwork your dough. We have warm hands that melt those sweet pieces of butter that are essential to flaky crust.
Roll out first ball and place in your pie dish.
Look at those sexy chunks of butter!
Trim the edge with kitchen shears.
Fill in the goods.
Preheat oven to 400
Roll out the second ball and cover. Gently crimp the sides together.
Score the top of the pie with a paring knife.
Brush the crust with the egg wash and bake for about 40 minutes. Reduce heat to 350 and bake for another 30-45 minutes until golden brown.