January 23, 2013

A plateful of pie recipes

(Continued from page 2)

Press evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick the crust with a fork, line the dough with aluminum foil and weigh it down with pie weights or beans and bake in the middle of the oven until golden brown, about 30 minutes. In the alternative, make 1-inch balls of dough and place them in a 24-well tart pan. Using a wooden press, mash dough into each well to make mini tart crusts. Bake for 10 minutes.

Make filling while crust bakes:

In a bowl with an electric mixer, beat together cream cheese, sugar, vanilla and egg until smooth. Add flour and blend mixture well.

Pour the filling into the warm crust, spreading evenly, and bake in middle of the oven until set, about 20 minutes. If making mini tarts, fill each crust and bake for 15 minutes. Cool the tart in its pan on a rack.

In a small saucepan, heat jam with water over moderate heat, stirring until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam.

 

MUSHROOM AND CHEVRE GALETTE

From "A Year of Pies" by Ashley English

Essentially an open-face pie, galettes are the freeform counterpart to their pressed amd molded kin. In this variation, a filling of mushrooms, herbs and a bit of chevre is mounded into a flaky rolled crust and baked open-top. While it would serve as a delicious main course, this galette would also be ideal sliced into thin wedges and served as an appetizer.

Servings: Six to eight

You will need 1/2 recipe of basic pie dough (below) and a large unrimmed baking sheet.

Basic pie dough (shortening-and-butter version; makes enough dough for one double-crust pie):

2 1/2 cups all-purpose flour

1 1/4 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, chilled and cubed

3/4 cup vegetable shortening, chilled and cubed

3/4 cup ice water

Mix the flour and salt together in a medium-large bowl.

Using a pastry blender or two forks, cut in the butter and shortening until the mixture resembles coarse meal (you should still have some rather large bits of butter and shortening when you're done).

Slowly drizzle in the ice water and stir with a large spoon until the dough begins to clump.

Transfer the dough to a floured work surface and, using your hands, hold it into itself until the flour is fully incorporated into the fats. The dough should come together easily, but should not feel overly sticky.

Divide the dough in half, shape it into two balls and pat each ball into a 1/2-inch-thick disk. Wrap each in plastic wrap and refrigerate for at least an hour.

Proceed according to the pie recipe instructions.

Filling:

4 tablespoons (1/2 stick) unsalted butter

1 pound mushrooms, sliced (stems and caps)

3 cloves garlic, minced

1/2 cup red wine

1/2 cup chicken or vegetable stock

1 tablespoon herbes de Provence (see tip)

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup crumbled chevre

1 large egg yolk, beaten

Preheat the oven to 350 degrees.

Prepare the crust:

Remove the chilled pie dough from the refrigerator and roll out to a 12-inch circle on a lightly floured surface. Transfer the dough to a large unrimmed baking sheet and refrigerate while you prepare the filling.

Prepare the filling:

Melt the butter in a medium-sized sauce pan and add mushrooms and garlic. Saute over medium-low heat for 8 minutes.

(Continued on page 4)

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