The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [297]
3. Bake until the crust is golden, about 20 minutes, rotating the pan and brushing the tart with reserved cooking liquid halfway through. Remove from the oven; let cool slightly. Serve warm.
fresh cherry pie
MAKES ONE 9-INCH PIE
All-purpose flour, for work surface
Martha’s Perfect Pâte Brisée (Basics)
2¼ pounds fresh yellow and red sweet cherries, pitted and halved
¼ cup sugar
2 tablespoons instant tapioca powder
Vanilla ice cream, for serving (optional)
1. Preheat the oven to 400°F. On a lightly floured work surface, roll out 1 disk pâte briseé to a 1/8-inch-thick round, about 13 inches in diameter. Fit the dough in a 9-inch pie plate.
2. In a large bowl, combine the cherries, sugar, and tapioca, and toss to coat evenly. Pour the filling into the prepared pie plate, and set aside.
3. Roll out the remaining disk of dough as in step1. Using a pastry wheel or a sharp paring knife, cut the dough into 1-inch-wide strips. Lightly brush the rim of the dough in the pie plate with water, and weave the strips of dough on top of the filling to form a lattice. Using kitchen scissors, trim the strips to create a 1-inch overhang. Tuck the strips under the rim of shell, and crimp to seal. Chill the pie in the refrigerator at least 30 minutes.
4. Bake the pie 20 minutes. Reduce the oven heat to 350°F; bake until the crust is deep golden brown and the juices begin to bubble, 40 to 50 minutes more. Transfer the pie to a wire rack, and let stand until just warm or room temperature. Serve with ice cream, if desired.
rhubarb pie
MAKES ONE 9½-INCH DEEP-DISH PIE
2 pounds rhubarb, trimmed and cut into ½-inch pieces (about 6½ cups)
11/3 cups granulated sugar
¼ cup cornstarch
Pinch of coarse salt
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
All-purpose flour, for work surface
Flaky Piecrust (recipe follows)
2 tablespoons unsalted butter, cut into pieces
1 tablespoon heavy cream
1 large egg yolk
Fine sanding sugar, for sprinkling
1. Preheat the oven to 375°F, with a rack in lower third. Stir together the rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.
2. On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9½-inch deep-dish glass pie plate. Fill with rhubarb mixture, and dot with butter. Refrigerate.
3. On a lightly floured surface, roll out remaining dough to a 13-inch round. Drape over filling. Trim edge to 1 inch. Fold edge under, and crimp as desired. Make five 2½- to 3-inch slits in crust to vent. Refrigerate 15 minutes.
4. Whisk cream and egg yolk in a small bowl. Brush over crust. Sprinkle with sanding sugar. Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes. Cover with foil if browning too quickly. Let cool at least 4 hours on a wire rack.
flaky piecrust
MAKES ENOUGH FOR ONE 9½-INCH
DOUBLE-CRUST PIE OR
TWO 9- TO 10-INCH SINGLE-CRUST PIES
3 cups all-purpose flour
1 tablespoon sugar
1¼ teaspoons salt
¾ cup (1½ sticks) cold unsalted butter, cut into pieces
6 tablespoons cold vegetable shortening or lard, cut into pieces
½ cup ice water, plus more if needed
1. Pulse flour, sugar, and salt in a food processor. Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds. Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess). Squeeze a small amount of dough; if it doesn’t hold together, add more water.
2. Remove dough from processor, and knead once or twice. Divide in half; shape into disks. Wrap each in plastic; refrigerate until firm, 1 hour or overnight.
tangerine chiffon pie
MAKES ONE 10-INCH PIE
2