For many in the Northeast, summer is a time for enjoying the great outdoors, BBQs, ice cream and of course summer pies. Food Friday fixture Deanna Foxreturns to the show with this year's take on summer pies. WAMC's Ray Graf hosts.
The number to call is 1-800-348-2551. You can also email voxpop@wamc.org.
Perfect Pie Crust
Makes enough for a 9-inch double crust pie
INGREDIENTS
2 1/4 cup pastry flour
1 teaspoon salt
1/4 teaspoon baking powder
1/3 cup very cold unsalted butter, cut into pieces
1/3 cup plus 1 tablespoon shortening
5-7 tablespoons ice water
METHOD
Food Processor
In a food processor, combine dry ingredients with butter and shortening. Pulse to incorporate butter and shortening until the dough resembles sand and peas. Slowly add water, one tablespoon at a time, and pulse until the dough just comes together (might take less than five tablespoons, or more than seven... many factors come into play here. Be sure to add water until just combined). Divide dough into two balls, wrap each with plastic wrap, and refrigerate for up to an hour.
Hand Blend
In a bowl, combine dry ingredients and whisk to combine. Cut in butter and shortening with a pastry cutter until the dough resembles sand and peas. Slowly add water, one tablespoon at a time, and blend together until the dough just forms a ball (might take less than five tablespoons, or more than seven... many factors come into play here. Be sure to add water until just combined). Divide dough into two balls, wrap each with plastic wrap, and refrigerate for up to an hour.
Blueberry Pie
Makes one 9-inch pie
INGREDIENTS
3 tablespoons sugar, divided
1/3 cup sugar
1/3 cup light brown sugar
1/4 cup minute tapioca
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 cups blueberries
1 tablespoon lemon juice
Pinch of salt
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten with 1 teaspoon water
METHOD
Preheat the oven to 425 degrees Fahrenheit. On a well-floured surface, roll half of the pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Dust the inside bottom of the pie crust with two tablespoons sugar.
Stir together the berries, 1/3 cup sugar, brown sugar, cinnamon, nutmeg, lemon, kosher salt, and tapioca in a large bowl. Place filling in the bottom pie crust and dot with bits of butter.
Roll out the second half of pie dough into an 11-inch circle and place over the top of the pie filling. Trim the top and bottom pie dough so that their overhang beyond the pie plate is only about 1/2-inch. Tuck the dough underneath itself (so that it lies on the lip of the pie plate) and crimp. Cut vent slits in the top dough.
Brush the egg mixture over the top dough. Sprinkle 1 tablespoon of white sugar over the top. Cut small slits in the top crust to allow for steam to escape. Cover the edges of the pie crust with strips of foil to prevent burning. Bake for 20 minutes, then remove the foil. Reduce the oven to 350 degrees Fahrenheit and bake for an additional 25-30 minutes. The pie is done when the crust is golden and the juices are bubbly.
Transfer pie to a wire rack to cool for several hours before serving. Can be kept at room temperature for up to three days.
Mixed Berry Pie with Crumb Topping
Makes one 9-inch pie
INGREDIENTS
FOR CRUMB TOPPING
2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
10 tablespoons soft, unsalted butter
FOR PIE
2 tablespoons sugar
1/3 cup sugar
1/3 cup light brown sugar
1/4 cup minute tapioca
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 cups mixed berries (blueberries, strawberries, blackberries and raspberries, or whatever you like!)
1 tablespoon lemon juice
Pinch of salt
2 tablespoons unsalted butter, cut into small pieces
METHOD
Start by making the crumb topping: using your hands, press all ingredients together to make a streusel-like crumb, with mostly bigger clumps. Place in the refrigerator and chill until ready to bake the pie.
Preheat the oven to 425 degrees Fahrenheit. On a well-floured surface, roll half of the pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Trim and crimp edges as desired. Dust the inside bottom of the pie crust with two tablespoons sugar.
Stir together the berries, 1/3 cup sugar, brown sugar, cinnamon, nutmeg, lemon, kosher salt, and tapioca in a large bowl. Place filling in the bottom pie crust and dot with bits of butter. Remove the crumb topping from the fridge and scatter it on top of the berries.
Cover the edges of the pie crust with strips of foil to prevent burning. Bake for 20 minutes, then remove the foil. Reduce the oven to 350 degrees Fahrenheit and bake for an additional 25-30 minutes. The pie is done when the crust is golden and the juices are bubbly.
Transfer pie to a wire rack to cool for several hours before serving. Can be kept at room temperature for up to three days.
Chocolate Basil Macademia Tart
Makes one 9-inch tart
INGREDIENTS
For the pastry crust
Handful of fresh basil
1 1/2 cups flour
1/4 cup macadamia nuts, dry roasted and unsalted
6 tablespoons butter, cold and cut into pieces
1/4 cup sugar
1 egg yolk
2-3 tablespoons ice water
For the chocolate filling
12 ounces dark or bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
1/4 cup extra virgin olive oil
coarse sea salt
METHOD
Place the fresh basil, flour, and macadamia nuts in a food processor and pulse until the nuts are completely ground. Add the rest of the ingredients into the food processor except for the water and pulse until crumbs resembling peas and sand develop. Add the water one tablespoon at a time and pulse until a dough forms.
Remove the dough from the food processor, form into a ball and wrap with plastic wrap, and chill for 30 minutes. Once chilled, preheat the oven to 425 degrees Fahrenheit. Roll our the pastry crust and press into a 9[inch tart pan. Cut off excess around the rim. Prick the bottom of the crust with a fork several time (this is called "docking"). Place a piece of parchment paper in the bottom of the crust and fill will pie weights, rice, or beans. Bake for 15-18 minutes, or until golden. Remove from the oven and allow to cool.
Meanwhile, place the chocolate and heavy cream in the top of a double boiler and melt together. Once completely combined, remove from heat and allow to sit for 2-3 minutes to cool slightly. Whisk in the olive oil. Pour into the prepared tart crust. Once the ganache begins to set (about 15-20 minutes), sprinkle the coarse sea salt on top. Allow to cool and set completely, about 1-2 hours. Serve at room temperature.
Ritz Cracker Mock Apple Pie
Makes one 9-inch pie
INGREDIENTS
1 batch pie crust
1 1/2 cups sugar, plus 1 tablespoon, divided
1/2 cup brown sugar
2 teaspoon cream of tartar
1 3/4 cups water
Zest from 1 lemon
2 tablespoons lemon juice
36 Ritz crackers, coarsely broken (about 1 3/4 cups)
2 tablespoons unsalted butter, cut into small pieces
1/2 teapoon ground cinnamon
1 large egg, beaten with 1 teaspoon water
METHOD
Mix the sugars (minus the 1 tablespoon sugar) and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low heat 5 min. or until mixture is reduced to 1-1/2 cups. Stir in lemon zest and lemon juice, then allow to cool for 30 minutes.
Heat oven to 425°F. On a well-floured surface, roll half of the pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Place cracker crumbs in crust. Pour sugar syrup over crumbs, then top with butter and cinnamon.
Roll out the second half of pie dough into an 11-inch circle and place over the top of the pie filling. Trim the top and bottom pie dough so that their overhang beyond the pie plate is only about 1/2-inch. Tuck the dough underneath itself (so that it lies on the lip of the pie plate) and crimp. Cut vent slits in the top dough.
Brush the egg mixture over the top dough. Sprinkle 1 tablespoon of white sugar over the top. Cut small slits in the top crust to allow for steam to escape. Bake for 30-35 minutes. The pie is done when the crust is golden and the juices are bubbly.
Transfer pie to a wire rack to cool for several hours before serving. Can be kept at room temperature for up to three days.
