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Follow these easy steps to make this mouth-watering
fruit pie. Large enough to serve 12 people.
Pie Dough:
Be sure to use only chilled utensils as this pie dough
must not get warm; use your hands as little as possible.
Cut chilled margarine into 1-inch (2 1/2 cm) squares.
Place margarine, sugar, and flour in a medium sized
bowl and cut margarine in with a pastry blender. Then
gather it all quickly together with fingertips. Add
the cold water, a little at a time using your fingers
to form the dough. It should be pliant and smooth, not
grainy and moist. Divide dough in fourths. Take one
piece and place on counter. Place heel of your hand
on dough and with one stoke, press and stretch out dough.
Scrape dough up with scraper and set aside. Repeat with
remaining pieces. Gather up all dough, sprinkling a
little flour on top. Wrap in plastic wrap and cool in
refrigerator for at least on hour. Remove dough and
gently press into 9 x 12-inch (23-30 dm) tart pan with
removable bottom. Dough should be about 3/16-inch (8
mm) thick. Make edges even, by cutting off excess dough
with a knife.
To prevent dough from rising, prick with fork. Let
rest 15 minutes. Bake at 395 degrees F (220 degrees
C) in middle of the oven for 10 to 12 minutes. It is
ready when it begins to leave edge and has a light,
golden color. Air circulation makes pie crust crisp.
Cool on rack. If finished pie will stand more than two
hours before eaten, "seal" bottom with currant
or apricot glaze. If you want to keep it longer, brush
with melted chocolate. (The glaze recipe makes enough
to seal the crust and to brush on the berries.) Before
berries are added, cover bottom of pie shell with vanilla
cream.
Vanilla Cream:
Beat egg yolks, sugar, and vanilla sugar until light
and fluffy. It should be stiff enough that when it falls
back into itself, the drips lay on top. Beat in the
flour. While beating add the boiling milk, drop by drop
at first, then in a thin stream. Pour mixture into a
heavy bottomed pan and place over medium heat. Stir
vigorously while it is being brought to a boil. Lower
heat and simmer 2 to 3 minutes after boiling has begun.
Remove from heat and cool.
Add berries of your choice. Quickly rinse berries and
remove all foreign objects. Drain well on a paper towel
while you prepare glaze.
Glaze:
Stir sugar and jelly or marmalade together in sauce
pan. Place over medium heat and warm 2 to 3 minutes.
Glaze should thicken to the point that drippings from
a spoon are viscous. Do not simmer too long, it may
turn to caramel. Brush the glaze over the pie crust
to prevent it from becoming soggy.
Spread vanilla cream in bottom of pie crust. Place
berries closely together, forming a decorative pattern.
Brush a thin layer of glaze over berries. Serve as is
with vanilla ice cream or whipped cream.
Ekte Norsk Mat--Authentic Norwegian Cooking is
available for purchase, through the Vesterheim bookstore. Call toll free at 1-888-979-3346.
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