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PRIDE
OF PIE | 1, 2, 3
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DEEP-DISH
BLACKBERRY PIE
1 1/2 tablespoons
fresh lemon juice
1 teaspoon pure vanilla extract
1 1/2 pounds tart apples (about 6 apples)
2/3 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
2 cups fresh or frozen blackberries (not thawed)
1 recipe double-crust Walnut Pastry Dough
Preheat oven
to 350°F. Lightly oil a 9-inch deep-dish pie pan or
coat it wieh nonstick spray.
In a large bowl,
combine lemon juice and vanilla. Peel, core and cut
apples into 3/4-inch chunks, tossing them in the lemon
juice mixture as you work.
Mix 2/3 cup
sugar and cornstarch and toss with apples. Add blackberries.
Place 2 overlapping
sheets of plastic wrap on a work surface. Set the larger
disk of dough in the center and cover with 2 more sheets
of plastic wrap. Roll dough into a 13-inch circle. Remove
top sheets and invert dough into prepared pan, letting
excess dough hang over the edges. Gently press dough
into bottom and sides of pan. Pull off plastic wrap.
With the rubber spatula, scrape apple-blackberry filling
into pie shell.
Roll
out smaller disk of dough as above, making an 11-inch
circle. Remove top sheets of plastic and invert dough
over filling. Pull off plastic wrap. Press together
edges of pastry to seal. With the tip of a sharp
knife, cut 3 or 4 short slashes to vent steam. Moisten
a pastry brush with water and lightly brush top of
pie. Sprinkle with remaining 1 tablespoon sugar.
Place pie on a baking sheet with sides. |
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Bake for 45 to 55
minutes, or until crust is golden and filling bubbles. Cool
on a wire rack for about 1 hour. Serve warm or at room temperature.
Makes 8 servings.
Nutrition
facts per serving: 390 cal., 5g pro., 67g carbo., 13g total
fat (2.6g saturated fat), 8mg chol., 5g fiber, 295mg sodium.
| PEAR TART TATIN
1 recipe small
single-crust Nut Pastry Dough made with walnuts or
pecans
5 ripe but firm Bosc pears
3 tablespoons fresh lemon juice
3/4 cup water
2/3 cup granulated sugar
1 tablespoon butter
Preheat oven
to 375°F.
Place 2 overlapping
sheets of plastic wrap on a work surface. Set dough
in the center and cover with 2 more sheets of plastic
wrap. Roll dough into a 10-inch circle. Transfer dough
(still between plastic) to a baking sheet and freeze
until ready to use.
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Peel pears, cut in
half lengthwise and core. In a bowl, toss with 1 tablespoon
lemon juice; set aside.
In a heavy 10-inch
ovenproof skillet, combine 1/4 cup water and sugar. Over low
heat, swirl until sugar dissolves. Increase heat to medium
and bring sugar syrup to a simmer. Cover and simmer for 1
minute. Uncover and cook, without stirring, until syrup turns
light amber, 6 to 8 minutes. Gently swirl skillet if syrup
is coloring unevenly.
Remove from heat and
add remaining 1/2 cup water and 2 tablespoons lemon juice.
(Stand back, as caramel may sputter.) Return skillet to low
heat and stir until caramel has dissolved. Add butter and
stir until melted.
Arrange pears cut-side
down in the caramel in a tight circle, with 1 pear half in
the center. Increase heat to medium. Cover and cook for 10
minutes. With tongs, turn pears cut-side up and increase heat
to high. Cook, uncovered, until pears are tender and caramel
becomes a thick glaze, about 5 minutes. Remove from heat.
Remove pastry from
freezer and peel off plastic wrap. Lay crust over pears, turning
edges under to fit. (Let the steam from the pears warm to
crust until pliable.)
Bake for 25 to 30
minutes, or until crust is golden. Remove from oven. Place
a large flat serving plate on top of the tart, quickly invert
it and remove pan. Let cool for about 10 minutes before serving.
Serve warm or at room temperature.
Makes 8 servings.
Nutrition
facts per serving: 245 cal., 3g pro., 44g carbo., 8g total
fat (2.2g saturated fat), 8mg chol., 3g fiber, 165mg sodium.
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