• Gourmet 695

    From Dave Drum@1:261/38 to All on Fri Apr 17 05:41:56 2015
    * Originally in: fido.HOME_COO

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Double-Crust Nectarine Raspberry Pies
    Categories: Pies, Fruits, Desserts, Pastry, Citrus
    Yield: 12 servings

    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

    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)

    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 doesnC╟╓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, 1
    1/2 sticks 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.

    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 425+.F/218+.C.

    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-inch rounds, then fit
    into pie plates (do not trim) and chill until ready to

    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

    Bake pies on foil 20 minutes. Reduce oven temperature to
    375+.F/190+.C 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

    Cool pies to room temperature on racks, at least 2 hours.

    COOKSC╟╓ 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

    Recipe by Maggie Ruggiero

    Makes 2 (9") pies

    June 2006 | Gourmet

    MM Format by Dave Drum - 02 July 2009

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