* Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Double-Crust Nectarine Raspberry Pies
 Categories: Pies, Fruits, Desserts, Pastry, Citrus
      Yield: 12 servings

MMMMM---------------------------PASTRY--------------------------------
      5 c  All-purpose flour
  1 1/2 c  Cold unsalted butter; in
           - 1/2" cubes
    1/2 c  Cold shortening
      1 ts Salt
    3/4 c  Ice water
      1 tb Milk
      2 tb Sugar

MMMMM--------------------------FILLING-------------------------------
      6 lb Nectarines
      3 c  Raspberries
      3 tb Fresh lemon juice
    1/4 c  Quick-cooking tapioca
    1/4 c  Cornstarch
    1/4 ts Salt
  1 1/2 c  Sugar

  SPECIAL EQUIPMENT: a pastry or bench scraper; an electric
  coffee/spice grinder; 2 (9") glass or metal pie plates
  (5-cup capacity)

  MAKE PASTRY: Blend together 2 1/2 cups flour, 1 1/2 sticks
  butter, 1/4 cup shortening, and 1/2 teaspoon salt in a
  bowl with your fingertips or a pastry blender (or pulse in
  a food processor) until mixture resembles coarse meal with
  some roughly pea-size butter lumps. Drizzle evenly with 5
  tablespoons ice water and gently stir with a fork (or
   pulse) until incorporated.

  SQUEEZE A SMALL HANDFUL: If it doesnCÇÖt hold together, add
  more ice water to dough, 1 tablespoon at a time, stirring
  (or pulsing) until just combined. (Do not overwork
  mixture, or pastry will be tough.)

  Turn out dough onto a work surface and divide into 6
  portions. With heel of your hand, smear each portion once
  or twice in a forward motion to help distribute fat.
  Gather all of dough together with scraper and press into 2
  balls, then flatten each into a 5-inch disk. Make 2 more
  disks in same manner with remaining 2 1/2 cups flour, 1
  1/2 sticks butter, 1/4 cup shortening, and 1/2 teaspoon
  salt. Chill dough, each disk wrapped tightly in plastic
  wrap, until firm, at least 1 hour.

  PREPARE FILLING WHILE DOUGH CHILLS: Cut nectarines into
  1/2" wide wedges, then toss with raspberries and lemon
  juice in a large bowl.

  Grind tapioca to a powder in grinder, then whisk together
  with cornstarch, salt, and sugar in a small bowl (do not
  toss with fruit until dough is rolled out).

  Roll out pastry and prepare pies: Put oven rack in lower
  third of oven and put a large sheet of foil on rack.
  Preheat oven to 425+.F/218+.C.

  Roll out 2 disks of dough, 1 at a time (keep remaining
  disks chilled), on a lightly floured surface with a
  lightly floured rolling pin, into 13-inch rounds, then fit
  into pie plates (do not trim) and chill until ready to
  use.

  Roll out remaining 2 disks (for top crusts) in same manner
  and set aside (keep flat).

  Gently toss sugar mixture with fruit and divide between
  pie shells.

  Cover pies with pastry rounds and trim edges with kitchen
  shears, leaving a 1/2" overhang. Press edges together,
  then crimp decoratively. Brush pastry tops with milk and
  sprinkle all over with sugar (2 tablespoons total). Cut
  several steam vents in top of each pie with a small sharp
  knife.

  Bake pies on foil 20 minutes. Reduce oven temperature to
  375+.F/190+.C and continue to bake, checking frequently and
  covering edge of each pie with a strip of foil or pie
  shield if crusts are browning too fast, until crusts are
  golden brown and filling is bubbling, about 40 minutes
  more.

  Cool pies to room temperature on racks, at least 2 hours.

  COOKSCÇÖ NOTES: Dough (in disks) can be chilled up to 1 day.

  Pie shells can be made 1 day ahead and chilled, loosely
  covered. Pastry rounds for top crusts can be rolled out
  and chilled, layered between sheets of plastic wrap. Bring
  pastry rounds to cool room temperature before assembling
  pies.

  Recipe by Maggie Ruggiero

  Makes 2 (9") pies

  June 2006 | Gourmet

  MM Format by Dave Drum - 02 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... A day without potatoes is like, well, any other day

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