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MailTribune.com
  • Apricot Cherry Pie

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  • 21/4 cups flour
    1/2 teaspoon salt
    3/4 cup plus 3 tablespoons cold butter, divided
    1/2 teaspoon white vinegar
    1 egg yolk
    11/2 pounds firm ripe apricots, pitted and quartered, about 4 cups
    11/2 pound cherries, pitted
    1/2 large vanilla bean
    3/4 cup sugar
    3 tablespoons cornstarch
    11/2 teaspoon lemon juice
    1 egg, beaten
    1 tablespoon Demerara sugar (or any large-crystal sugar, such as Sugar in the Raw)
    Place the flour in a food processor with the salt and pulse to mix. Cut 3/4 cup of the butter plus 2 tablespoons into 1-inch chunks and add them to flour. Pulse four to six times to break up chunks of butter.
    Combine the vinegar and egg yolk in a measuring cup and add enough ice water (scant 1/2 cup) to bring volume up to 1/2 cup. While pulsing, add liquid in a steady stream until flour looks crumbly and damp. You may not use all liquid. Between 25 and 30 pulses should be enough.
    Don't let dough form a ball. Crumbs should adhere when you gather them in your hand. If not, add a few more drops of ice water.
    Divide dough into two parts. Wrap in plastic wrap and refrigerate 30 minutes to 1 hour.
    Heat oven to 400 degrees. In a large bowl, lightly toss together the apricots and cherries. Use tip of a knife to scrape seeds from the vanilla bean onto fruit and toss to coat.
    In a small bowl, mix the sugar and cornstarch and pour over fruit. Toss to coat evenly. Stir in the lemon juice. Let stand while rolling out dough.
    Roll out half of the dough on a lightly floured surface into a 14-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and carefully lift dough onto a 9-inch, deep-dish pie plate. Gently press dough onto bottom and sides of pie plate, leaving excess hanging over edge.
    Roll out second round of dough into a 12-inch circle about 1/8 inch thick. Use a 13/4-inch round cutter to cut a circle from center of dough. Using same cutter, cut five other circles out of dough around large circle.
    Fill pie shell with fruit and juices. Sprinkle over the remaining 1 tablespoon butter, cut into small pieces. Fold second round of dough (with cut-outs) into quarters. Place folded dough on top of pie so that it is centered when you unfold it to cover pie.
    Pinch edges of dough together and fold edges under to fit pie plate. Pressing rim of dough between two fingers, flute edges. Brush crust with the beaten egg and sprinkle with the Demerara sugar.
    Put pie on a baking sheet and bake for about 1 hour until crust is golden brown and filling is bubbly. If crust browns too quickly, loosely tent top of pie with foil. Let cool on a wire rack.
    Makes 8 servings.
    From the Aug. 1, 2007, Mail Tribune
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