Pie and Pastry Bible (31 page)

EQUIPMENT

A 9-inch pie pan

Make the dough (page 30).

Remove the larger piece of dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough
inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan. It
should extend about ¾ inch past the side of the pie plate. Fold this dough under so that it is flush with the outer edge of the pie plate. Cover the pastry with plastic wrap and refrigerate it for at least 30 minutes and up to 3 hours.

In a medium saucepan, stir together the sugar, cornstarch, and salt. Stir in the water, then stir in the cherries, along with any juice, and the rhubarb. Allow the mixture to macerate for at least 15 minutes.

Over medium heat, stirring constantly, bring the mixture to a boil. Simmer for 1 minute, stirring gently. Scrape the mixture into a bowl and allow to cool completely, without stirring, at room temperature or refrigerated.

Spoon the mixture into the prepared crust, making sure to distribute the cherries and rhubarb evenly.

Roll the remaining smaller piece of dough into an oval 10½ inches by 8 inches wide (and about 1/16 inch thick). Using a ruler and pastry jagger, cut ten ¾-inch strips.

To create a woven lattice decoration (see page 16), arrange half the strips evenly over the cherries. Gently curve back every other strip almost to the center and place another strip perpendicularly on top. Uncurve the strips so that they lie flat on top of the perpendicular strip. Working in the same direction, curve back the strips that were not curved back the first time. Lay a second perpendicular strip on top and uncurve the strips. Continue in this manner with a third perpendicular strip, curving back the strips that were curved back the first time. Apply the remaining 2 strips to the other side of the pie, starting toward the center and working toward the edge. Remember always to alternate the strips that are curved back so that the strips weave in and out.

Use sharp scissors to trim the strips to a ½-inch overhang. Moisten the dough under each strip with water and tuck the overhang under the bottom crust border, pressing down to make it adhere.

For the optional egg glaze, lightly beat the egg yolk and cream together. Brush the lattice and border with the egg glaze and, if time allows, refrigerate the pie for 1 hour, loosely covered with plastic wrap, to keep the crust from shrinking when it bakes.

Preheat the oven to 425°F. at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating.

Set the pie directly on the baking stone and bake for 30 to 40 minutes or until the filling is
thickly
bubbling all over and the center is slightly puffed. After 15 minutes of baking, protect the edges from overbrowning with a foil ring (see page 19).

Cool the pie on a rack for at least 3 hours before serving.

STORE

Room temperature, up to 2 days.

POINTERS FOR SUCCESS

See Cherry Lattice Pie, page 93.

UNDERSTANDING

Water is added to the filling to form more liquid filling and decrease the concentration of the intense cherries and rhubarb. The juice serves to blend the two flavors more deeply, much the way sauces work with savory dishes.

The cherries and rhubarb are cooked together before baking to thicken the increased amount of liquid, which would otherwise make the bottom crust soggy.

It is best not to stir the mixture after cooking, to maintain the firm texture of the rhubarb.

GLAZED STRAWBERRY PIE

T
he Beranbaum family fell in love with this pie at a diner called Big Boy in Stroudsburg, Pennsylvania. We were addicted to this pie, consisting of a crisp crust filled only with fresh strawberries held together by a fruit juice glaze. We would drive fifty miles to Big Boy every weekend just to have it. When I tried to duplicate it in my kitchen, I discovered that a fruit glaze also works well with fresh raspberries or a mixture of raspberries and currants. The glaze preserves the freshness of the fruit for two days.

EQUIPMENT

A 9-inch pie pan

Make the dough (page 22).

Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough
inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers (see page 13). Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.

Preheat the oven to 425°F. at least 20 minutes before baking.

Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.

In a 2-quart saucepan, mix together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely.

Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set.

VARIATIONS

GLAZED RASPBERRY PIE
Use 1 pound of raspberries (4 cups) and ¼ cup plus 2½ tablespoons of sugar for the glaze.

GLAZED RASPBERRY CURRANT PIE
Use 12 ounces (3 cups) of raspberries, 4 ounces (¾ cup) of fresh red currants, and ½ cup of sugar for the glaze. Fresh blueberries make a stunning garnish.

STORE

Refrigerated, up to 2 days.

OPEN-FACED DOUBLE STRAWBERRY PIE

T
his luscious dessert consists of a baked pie shell that is first filled with a layer of white chocolate, sour cream, and cream cheese, over which is placed a layer of cooked strawberries that is topped with a layer of whole fresh glazed strawberries. The cream cheese layer keeps the crust crisp and sets off the flavor of the strawberries.

As in the Open-Faced Fresh Blueberry Pie (page 107), I cook a small proportion of the strawberries to accentuate the flavor of the fresh ones.

SERVES: 6 TO 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
Basic Flaky Pie Crust for a 9-inch pie (page 22)		12 ounces	340 grams
½ large egg white, lightly beaten	1 tablespoon	approx. 0.5 ounce	15 grams
strawberries, rinsed, hulled, and dried	5 cups	1¼ pounds	567 grams
water	½ liquid cup	4 ounces	118 grams
sugar	cup	2.3 ounces	67 grams
cornstarch	2 tablespoons	0.66 ounce	19 grams
salt	a pinch	•	•
freshly squeezed lemon juice	1 teaspoon	•	5 grams
Cream Cheese Layer white chocolate, preferably Lindt’s confectionery bar, broken into piece	one 3-ounce bar	3 ounces	85 grams
cream cheese	½ of an 8-ounce package	4 ounces	113 grams
sour cream	2 tablespoons	1 ounce	30 grams
Topping currant jelly	¼ cup	2.7 ounces	77 grams
Chambord or water	1 tablespoon	0.5 ounce	16 grams