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Receta Rita's Raspberry Rhubarb Lattice Pie

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Ingredientes

  • 1/3 c. all-purpose flour plus more
  • 4 c. rhubarb in 1/2" pcs - (1 1/2 lbs)
  • 2 c. raspberries
  • 1 1/4 c. sugar or possibly to taste
  •     Freshly-squeezed juice of 1/2 lemon
  • 1 Tbsp. cool unsalted butter cut small pcs
  • 1 lrg egg lightly beaten
  • 2 Tbsp. heavy cream
  • 3 3/4 c. all-purpose flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 3/4 lb unsalted butter cut small pcs
  • 3/4 c. ice water

Direcciones

  1. For the Deep Dish Pate Brisee: Place flour, salt, and sugar in a food processor; process to combine. Add in butter, and process till mix resembles coarse meal, about 10 seconds. Add in 1/2 to 3/4 c. ice water in a slow, steady stream through the feed tube with the machine running, just till the dough holds together. Don't process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add in a bit more water. Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Chill for at least 1 hour before using.
  2. Preheat oven to 350 degrees. On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or possibly a sharp paring knife, and chill. Keep remaining half of dough refrigerated wrapped in plastic for lattice.
  3. Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Chill while preparing lattice top.
  4. In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or possibly two along the edge, where bottom crust joins lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper-lined baking sheet.
  5. Bake till pastry is golden and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hrs. Transfer to a wire rack to cold before serving.
  6. This recipe yields 1 (11-inch) pie.
  7. Yield: 1 pie
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