• 1/21 National Pie day - 4

    From Dave Drum@1:2320/105 to All on Mon Jan 22 16:52:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Old Fashioned Gooseberry Pie
    Categories: Pastry, Fruits, Pies, Citrus
    Yield: 6 Servings

    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
    1 tb Milk; for glazing top crust

    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

    Set oven @ 375-|F/190-|C.

    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 Kitchen


    ... Kale: the so-hip-it-hurts veggie.
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