Strawberry-rhubarb pie (prodigy)
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Strawberry-rhubarb pie (prodigy)
  Pie  
Last updated 6/12/2012 1:25:12 AM. Recipe ID 59061. Report a problem with this recipe.
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      Title: Strawberry-rhubarb pie (prodigy)
 Categories: Pies, Fruits, Desserts
      Yield: 10 Servings
 
MMMMM---------------------FLAKY PASTRY DOUGH--------------------------
  2 1/2 c  All-purpose flour
    1/2 c  Cake flour
    1/2 ts Salt
    1/4 ts Baking powder
    3/4 c  Unsalted butter
      5 tb Cold water; or more

MMMMM-----------------STRAWBERRY-RHUBARB FILLING----------------------
      2 pt Strawberries
  1 1/2 lb Fresh rhubarb
    1/2 c  Water
    3/4 c  Sugar
    1/2 c  Fresh, strained orange juice
      2 tb Grated orange zest
      2 tb Orange liqueur
      2 tb Cornstarch
      2 tb Butter

MMMMM--------------------------EGG WASH-------------------------------
      1    Egg yolk
      1 pn Salt
 
  FLAKY PASTRY DOUGH: Combine dry ingredients in a mixing bowl and stir
  well to mix. Add butter and rub in finely, making sure to leave the
  mixture cool and powdery. Stir in half the water, adding more if the
  dough is dry and does not come together. Press the dough together
  well, form into a disk, wrap and chill. After preparing the filling,
  roll less than half the dough on a floured surface and fit it into a
  9-inch glass pie pan. Pour in the filling and spread evenly on the
  dough. Roll the remaining dough to a 12-inch disk and cut into
  1/2-inch strips. Flour a cookie sheet or cake cardboard and arrange
  half the strips on it horizontally, about 1/2-inch from each other.
  Weave in the other strips vertically, again about 1/2-inch from each
  other, to form a woven perpendicular lattice. Chill the lattice until
  firm.
  
  STRAWBERRY-RHUBARB FILLING: For the filling, rinse, hull and slice
  strawberries. Rinse, string and cut the rhubarb into 2-inch lengths.
  Bring the sugar, water, orange juice and zest to a boil in a
  saucepan. Add strawberries and rhubarb and return to simmer, stirring
  often. Don't overcook. Drain well and reserve 1 cup of the liquid.
  Return reserved liquid to boil. Combine the liqueur and cornstarch
  smoothly and stir into the boiling liquid, continuing to stir and
  cook until clear and thickened. Allow to simmer 1 minute, stirring.
  Stir in the drained fruit and the butter. Chill while preparing top
  crust.
  
  EGG WASH: Preheat oven to 375F and set a rack at the lowest level.
  Whisk the yolk and salt together until liquid. Remove tart and
  lattice from refrigerator. Paint lattice with egg wash and slide it
  onto the surface of the filling. Trim away extra dough at edge of
  pan, pressing the edges of the top crust well against the top edge of
  the bottom crust. Bake about 30 minutes, until well colored and
  gently bubbling. If top crust does not color sufficiently, place pie
  on top rack of oven for 5 minutes. Cool slightly and serve warm or at
  room temperature.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 59061 (Apr 03, 2005)

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