![]() I omitted cutting the lattice and laid the top crust flat with a few slits in it, to save time.Combine first 5 ingredients in processor and blend 5 seconds. I want try adding lemon or orange zest to the filling next time to give it a bit more punch. of apple cider vinegar to it and only 4 tbsp. The crust turned out better than most of my crusts have - I added 1 tbsp. ![]() Definitely making again.Įveryone LOVED this pie. The little bit of tartness makes this pie absolutely incredible with a scoop or two of vanilla ice cream. However, I followed the directions for this pie and the end result was both beautiful and delicious. As confident as I am otherwise, I am very intimidated when it comes to baking. My whole adult life, I've only baked one kind of pie that my mother taught me when I was young. I would make it year round if I could get fresh fruit. I make it a couple times a year and it's always a hit - and I'm not a fan of nectarines. WOW! I should wear a bib because I actually salivate while eating it. My spice grinder was broken, so I used whole tapioca instead of ground and the result was still fine-didn't notice the individual tapioca pearls at all. The unbaked pie will look over-filled, but don't worry-it will cook down to be level with the crust. The raspberry flavor does tend to dominate the more delicate plum and nectarine, but I don't necessarily see that as a bad thing. ![]() Step 12Ĭool pie to room temperature on a rack, at least 2 hours.Ī very respectable fruit pie-pleasantly tart with a nice, buttery crust. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more. Set pie on a large rimmed baking sheet lined with foil. Step 10īrush beaten egg over crust edges and lattice. Fold overhang over strips and crimp edges decoratively. Trim strips 1/2" shorter than dough overhang. Weave strips over filling, forming a lattice. Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Toss sugar mixture with fruit and transfer to chilled pie shell. Preheat oven to 400° with rack in lower third. Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang. Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out). Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Turn out dough onto a work surface and divide into 6 portions. (Do not overwork mixture, or pastry will be tough.) Step 3 Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated. Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps.
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