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Posts Tagged ‘pate brisee’

by Sarah Steimer

This pie turned out very well – but I’ll admit that it wasn’t without some angry struggling. I’ve made this pate brisee crust a million times but was having a lot of trouble keeping it together in my too-hot apartment. If you think you may have the same problem, maybe consider a store-bought crust.

  • pate brisee crust (recipe)
  • 2 cups rhubarb, sliced 1/2-inch thick on a diagonal
  • 2 cups strawberries, hulled and halved
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

For the crumble topping:

  • 2/3 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Combine the rhubarb, strawberries, sugar, corn starch and spices to a medium saucepan over medium heat. Stir occasionally and allow the mixture to cook down to a jelly-like consistency; about 15 minutes. Remove from the heat.

I took this to a Memorial Day party and it disappeared pretty quickly. That’s either a good review or a party full of extremely polite people.

Combine the crumble topping either in a food processor, pulsing a few times until coarse, or by mixing with your hands until coarse crumbs appear.

Place the crust in a pie dish and fill with the strawberry-rhubarb mixture. Trim the sides of the crust if necessary. Top with the crumble topping, being sure not to cover the sides of the crust so you can see it brown properly. Bake at 375 degrees for 35 minutes, or until the crust is golden brown.

Recipe adapted from: Eats Well With Others

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by Sarah Steimer

I definitely talked this pie up to my family, so let's all hope I don't ruin it for Thanksgiving. Trying to maintain the "best daughter" image I've created.

  • 1 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups fresh pumpkin puree,* or canned
  • 3 large eggs, lightly beaten, plus 1 egg for glaze
  • 1 1/2 cups evaporated milk
  • pate brisee pie dough (recipe here)
  • 1 tablespoon heavy cream (can use the rest of the carton for whipped topping – just add a little cinnamon!)

*For the pumpkin puree

Use a pie pumpkin – such as a sugar pumpkin or long pie pumpkin – that is about 1 1/2 pounds. Do not use just any pumpkin, as some are stringier than others.

Using a sharp knife, pierce the skin of the pumpkin, going all the way through. Place in a glass baking dish and fill with about 1 inch of water.

Bake at 400 degrees for about an hour, or until a butter knife can be easily inserted into the pumpkin.

Remove from the oven and let cool. Slice in half and remove the seeds. Scoop out the flesh and puree in a blender or food processor. Make sure there are no stringy bits and the puree is the same consistency throughout. Keep refrigerated.

Using my excess dough, I cut out leaf shapes with a cookie cutter. I brushed the leaves with the same egg wash used on the crust, sprinkled them with a little cinnamon and baked them on a cookie sheet for about 10 or so minutes.

For the pie

In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree and 3 eggs. Beat well. Add evaporated milk and combine.

Once your pate brisee has set in the refrigerator for a couple of hours (hope you followed directions), roll it out into a 12-inch circle or so. The crust should be about 1/8 of an inch thick. Place the crust in a 9-inch glass pie dish and cut off the excess edges, leaving about 1/2-inch overhang. Pinch edges to form a decorative edge, if you so please.

Beat the remaining egg together with the tablespoon of cream and brush the crust, being sure to get into all the nooks. Fill with the pie mixture.

Place the pie on a baking sheet in the oven (not sure why, but I was afraid to find out). Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and continue baking for 30 minutes more. When I switched the heat, I took the pie out to let the oven lower its temperature and put foil over the crust edges – because you can never be too safe.

When the pie is done, the very center should still be a bit wiggly. Let cool on a wire rack for at least an hour.

Serve with whipped cream.

Recipe: Martha Stewart

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by Sarah Steimer

This galette recipe is very autumn-y, but all of my ingredients are winter fresh.

Let me preface this by saying this is one of the best recipes I’ve tried. I sent Caitlin a text right after eating it and said, “Don’t you love when you try a new recipe and think, ‘Wow, this is maybe one of the most delicious things I’ve ever made.'” You have to try this because it’s also unbelievably easy and fresh. And if you’re wondering (like I was), galette is pronounced “GAL-let,” sounds very French.

For the crust

  • 1 1/4 cups flour
  • pinch of salt
  • 8 tablespoons cold unsalted butter, diced (1 stick)
  • 1 large egg, lightly beaten

Mix flour and salt. Add the diced butter to the flour mixture and incorporate with your hands until coarse crumbs appear. Add the egg and continue to mix by hand. If the dough is still dry, add a couple tablespoons of cold water until all the ingredients stick together (but aren’t too sticky). Wrap in plastic wrap and refrigerate for at least an hour.

For the filling

  • 1 large baking apple
  • 1 small or 1/2 medium butternut squash (about 3/4 pound)
  • 1 small yellow onion or half of a sweet onion
  • 3 tablespoons butter, melted
  • 2 teaspoons seasoning (I used fresh rosemary and dried thyme)
  • salt and pepper
  • 2 tablespoons whole-grain or brown mustard
  • 1⁄3 cup or Gouda or other cheese

Cut the apple, onion and squash into equal-sized wedges. I found it easiest to slice the squash from the neck-down, width-wise, so you are left with discs. I cut these discs in half and discarded the skins. Toss with the butter, rosemary, thyme, salt and pepper.

Golden and aromatic galette out of the oven.

Roll the dough out to form a 12-inch circle and place on a cooking sheet. Alternate the apple, onion and squash slices in overlapping circles, leaving two inches around the edge. Fold these edges up and over the filling. Bake at 400 degrees for about 55 minutes or until the crust is golden. Add the cheese on top and bake for an additional five minutes. Cut and serve.

Recipe adapted from: Food Network Kitchens Cook

Photos: Sarah Steimer

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