Pie and Pastry Bible (39 page)

Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. To create a grape motif, use the pastry tube to cut little circles from the crust to
form one or two grape clusters. (Stay within an 8½-inch-diameter circle, as the rest of the dough will become the raised border.) Save the scraps to make a decorative leaf if desired. To maintain the design best, slip the dough onto a flat baking sheet, cover it with plastic wrap, and refrigerate it for about 10 minutes.

Moisten the edges of the bottom crust with water and place the top crust over the fruit. Allow the crust to soften for a few minutes or until it is flexible. Then tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers (see page 13).

Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.

If desired, roll the scraps and use a cardboard template to cut out a grape leaf. Using a photocopier, enlarge the illustration by 200 percent. Use a small sharp knife to make the veins. Brush the bottom lightly with egg white or water and place it on the crust. Add a small strip of dough for the stem.

Preheat the oven to 425°F. at least 20 minutes before baking time. 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 40 to 50 minutes or until the filling is thickly bubbling through the holes. After 30 minutes, protect the edges from overbrowning with a foil ring (see page 19).

Cool the pie on a rack for at least 2 hours before cutting. When set, the filling will remain juicy with just a little flow.

STORE

Room temperature, up to 2 days.

NOTE

For a lattice version, after pouring the fruit into the pie shell, freeze it for about 1 hour or until firm before applying the lattice. For an attractive glaze, brush the lattice with an egg yolk and cream glaze (see page 21). You will need to add a few minutes more to the baking time if the fruit is still frozen.

CRANBERRY WINDOW PIE

T
his pie has a wonderfully tart cranberry flavor with a tangy edge of orange in the background and a crunchy sugar-glazed crust. The center of the crust is cut open and unfolded to form a square window of glistening
cranberries. The best part about this pie is that the cranberries
seem
whole. The secret is that each cranberry is cut in half, which prevents them from bursting and losing their shape during baking. Instead, they burst in the mouth, releasing more of their clear red sweet/tart juices. Don’t be daunted by having to cut the berries in half; the results are more than worth the effort.

This recipe was a gift from my beloved editor, Maria Guarnaschelli. It has been a family holiday favorite for over twenty years. (Now mine too!)

EQUIPMENT

A 9-inch pie pan

Make the dough (page 23).

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

On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust
inch thick or less and large enough to cut a 12-inch circle.
Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

Cut each cranberry in half and place in a medium bowl. Mix the cranberries with ¾ cup (about 5¼ ounces/150 grams) of the sugar, the orange zest, and 1 tablespoon of the golden or corn syrup. Pour the mixture into the pie shell.

Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.

Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers (see page 13). With a sharp knife, cut a 3-inch-long plus sign in the center of the crust and pull back the pieces of dough to form a window. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.

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. Place a Teflon-type liner or a large piece of greased foil on top to catch any juices.

Brush the crust with the milk and sprinkle with the sugar. (For a very even coating of sugar, place the sugar in a strainer and tap the rim of the strainer.)

Set the pie directly on the foil-topped baking stone and bake for 10 minutes. Lower the heat to 375°F. and continue baking for 30 minutes.

Meanwhile, in a small saucepan or a microwave, combine the remaining ½ cup (3.5 ounces/100 grams) sugar, 2 tablespoons golden or corn syrup, and the orange juice. Bring to a boil, stirring constantly, and simmer over low heat for 2 minutes. The liquid will be about
cup.

Pour the liquid into the center of the pie. Lower the heat to 325°F. and continue baking for 10 to 20 minutes or until the center bubbles.

Cool the pie on a rack for at least 3 hours before serving. Brush the exposed cranberries with a little golden syrup to keep them moist and shiny.

STORE

Room temperature, uncovered, up to 2 days.

UNDERSTANDING

The syrup is added partway through the baking time because while the cranberries are still very firm, they cannot absorb the liquid, and the filling would be too runny.

SHAKER LEMON PIE

T
his is one of the great American pies and well overdue for a revival. Who would believe that paper-thin slices of lemon—rind, pith, and pulp—could be baked into a pie and taste fantastic! For those who are looking for the greatest intensity of lemon flavor, this is the way to get it. The bitterness of the pith and acidity of the pulp are softened by a long maceration in sugar, similar to the preparation for marmalade. The lemon juices are thickened with eggs, which form a lovely, soft, clumpy custard during baking.

The first time I ever made this pie, I didn’t notice the necessity for advance preparation and ended up having to carry it hot from the oven on a bus, praying that no one would trip and fall in my lap! That is why I put the advance preparation at the beginning of the recipe, where it’s hard to miss!

EQUIPMENT

A 9-inch pie pan