Raspberry Rhubarb Lattice Pie Recipe
Описание:
Ingredients:
For the Crust:
2 1/2 cups (300 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 tsp (5 g) salt
1 cup (227 g) unsalted butter, Cubed & Frozen
1/2 -- 3/4 cup (125 -- 175 mL) ice water
For the filling:
⅓ cup (75 mL) all-purpose flour, plus more for dusting
4 cups (1L) rhubarb, cut into ½" pieces
2 cups (500 mL) raspberries
1¼ cups (300 mL) sugar
Freshly squeezed juice of ½ lemon
1 Tbsp (15 mL) cold butter, cut into small pieces
1 large egg, lightly beaten
2 Tbsp (30 mL) 35% cream
Method:
Preheat oven to 350ºF (180ºC).
Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.
Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.
On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 10" deep dish pie plate. Trim pastry using a sharp paring knife, and chill. Combine rhubarb, raspberries, sugar, flour, and lemon juice in a large bowl. Mix gently so you don't break up the raspberries. Pour into pie shell, and dot with butter. In a small bowl whisk together the egg and heavy cream. Roll out remaining piece of dough and cut it into 1" wide strips. Egg wash the edge of the bottom crust & weave strips together over the filling, placing extra strips around the edge. Press around edge with tines of a fork to seal well. Brush lattice and all pastry edges with egg wash and sprinkle the top with sugar. Place the pie on a baking sheet, because it will bubble over.
Bake for 1¼ to ½ hours, or until pastry is golden brown and juices in centre of pie are bubbling. Transfer to a wire rack to cool.
You'll Need:Ingredients:
For the Crust:
2 1/2 cups (300 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 tsp (5 g) salt
1 cup (227 g) unsalted butter, Cubed & Frozen
1/2 -- 3/4 cup (125 -- 175 mL) ice water
For the filling:
⅓ cup (75 mL) all-purpose flour, plus more for dusting
4 cups (1L) rhubarb, cut into ½" pieces
2 cups (500 mL) raspberries
1¼ cups (300 mL) sugar
Freshly squeezed juice of ½ lemon
1 Tbsp (15 mL) cold butter, cut into small pieces
1 large egg, lightly beaten
2 Tbsp (30 mL) 35% cream
Method:
Preheat oven to 350ºF (180ºC).
Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.
Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.
On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 10" deep dish pie plate. Trim pastry using a sharp paring knife, and chill. Combine rhubarb, raspberries, sugar, flour, and lemon juice in a large bowl. Mix gently so you don't break up the raspberries. Pour into pie shell, and dot with butter. In a small bowl whisk together the egg and heavy cream. Roll out remaining piece of dough and cut it into 1" wide strips. Egg wash the edge of the bottom crust & weave strips together over the filling, placing extra strips around the edge. Press around edge with tines of a fork to seal well. Brush lattice and all pastry edges with egg wash and sprinkle the top with sugar. Place the pie on a baking sheet, because it will bubble over.
Bake for 1¼ to ½ hours, or until pastry is golden brown and juices in centre of pie are bubbling. Transfer to a wire rack to cool.
Pastry for 2 crust pie
1 1/4 cup Sugar
1/3 cup Flour
1 dsh Salt
4 cup Rhubarb cut into 1" pieces
2 tbl Margarine/butter
1 tsp Sugar
2 tbl Milk
Procedures : 1.Roll out 2 pie crusts
2.In large bowl, combine sugar, flour and salt
3.Stir in rhubarb pieces and let stand 15 minutes
4.Line 9 inch pie plate with 1 crust and turn rhubarb mixture into pie plate
5.Dot with margarine/butter
6.Cut remaining pastry into 3/4 inch strips and weave on top of filling to make loose lattice crust
7.Press leftover pastry strips around edge of pie plate, pressing to seal
8.Brush pastry with milk and sprinkle with sugar
9.Bake at 400 for 25 minutes then bake for 20 additional minutes at 350
10.Cool and serve with vanilla ice cream
Комментариев нет:
Отправить комментарий