Subj : Mini Pies was: Cramping
To : Shawn Highfield
From : Dave Drum
Date : Fri May 24 2024 07:20:25
-=> Shawn Highfield wrote to RUTH HAFFLY <=-
RH> Looks good, this is about the time of year when fresh rhubarb is
RH> available. My dad used to keep a patch of it in his garden and every
RH> year about this time, mom would make pie.
SH> I love rhubarb pie, Andrea hates pastry. I don't often make it anymore
SH> for that reason... I did get some rhubarb from a friend so I chucked it
SH> in the freezer for now and one day I'll make a pie have a slice and if
SH> my kid won't take the rest I'll chuck it.
SH> That's why I don't make pie often anymore.
Is it the gluten in the crust? Or she's just persnickity? In any event I
have a solution for you and the kidlet. This works with regular or even
store bought "ready-to-bake" crust. But the cream-cheeze in the recipe
is very nice.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rhubarb Mini Pot Pies
Categories: Pastry, Fruits, Citrus, Cheese
Yield: 4 mini-pies
MMMMM------------------CREAM CHEESE PIE CRUST------------------------
2 c (10 oz) A-P flour
2 tb Granulated white sugar
1/4 ts Baking powder
1/4 ts Kosher salt
4 1/2 oz Very cold full-fat cream
- cheese; in 1" cubes
3/4 c (6 oz)frozen unsalted butter
- in 1" cubes
3 tb Heavy cream
1 tb Apple cider vinegar
MMMMM-------------------RHUBARB PIE FILLING--------------------------
1/2 c (3 1/2 oz) granulated sugar
Fresh zest from 1 md orange
1 1/2 lb Rhubarb; trimmed, in 1/2"
- pieces
1/4 c (1 oz) cornstarch
2 tb Fresh squeezed orange juice
1 Vanilla bean pod
MMMMM-------------------------ASSEMBLY-------------------------------
1 lg Egg
1 ts Water
Demerara; or other coarse
- sugar
MMMMM------------------------EQUIPMENT-------------------------------
A food processor
2 1-gallon ea ZipLoc-style
- resealable food storage
- bags
Mini cookie cutters
FOR THE CREAM CHEESE PIE CRUST: Combine 2 cups A-P flour, 2 tb
granulated sugar, 1/4 ts baking powder, and 1/4 ts kosher salt in the
bowl of a food processor; pulse for a few seconds to mix well.
Add 4 1/2 oz cream cheese and process for about 20 seconds; the mixture
should resemble coarse meal. Add 3/4 cup frozen butter cubes and pulse
just until none of them is larger than a pea.
Add 3 tB heavy cream and 1 tb apple cider vinegar; pulse to process the
mixture into pea-size pieces. Divide the mixture in half and transfer to
2 separate 1-gallon resealable plastic food storage bags.
Working with one bag at a time and leaving it unsealed, knead the
mixture through the bag by pressing with the heel of your hand to help
the dough come together. Remove the dough from the bag and knead it
lightly just until it is slightly stretchy when pulled. Flatten the
dough into a disk, wrap it in plastic wrap and refrigerate for at least
45 minutes, preferably overnight.
FOR THE RHUBARB PIE FILLING: In a medium bowl, combine 1/2 cup
granulated sugar and zest from 1 medium orange by using your fingers to
rub the orange zest into the granulated sugar. This will help release
oils from the zest and fully infuse the sugar with orange flavor. Set
aside.
Add 1 1/2 pounds trimmed and sliced rhubarb, 1/4 cup cornstarch, 2 tb
fresh squeezed orange juice. Toss to combine ingredients until the
rhubarb is coated. Use the tip of a sharp knife to slice 1 vanilla bean
pod lengthwise; use the tip of a knife to scrape the vanilla beans over
the fruit mixture, and toss again to combine.
ASSEMBLY: Take one of the dough disks and divide into four, even pieces.
Roll out each piece into a circle slightly larger than your mini pie
dish (if you're using a shallow mini pie dish, the circle should be 1"
to 2" larger than the dish; if you're using a deep mini pie dish, the
circle should be 3" to 4" larger than the dish). These will be the base
and sides of your crust. Gently nestle each circle into its own pie
plate, using your hands to gently press the dough against the sides and
base of the plate.
Divide the filling between the four lined pie dishes. Take the remaining
dough disk and roll it out to a rough, 1/4" thick slab. Use mini cookie
cutters to stamp out shapes for the lid. Arrange the shapes on top of
the filling. Transfer the pies to the freezer for at least 15 to 20
minutes, preferably overnight.
After the pies have frozen, preheat the oven to 425ºF/218ºC. Place a
baking sheet on the center rack of the oven.
Remove the pies from the freezer. In a small ramekin, combine 1 large
egg and 1 teaspoon water and whisk well to make egg wash. Brush with the
egg wash using a pastry brush, and sprinkle immediately with coarse
demarara sugar. Place the pies on the baking tray and bake for 15
minutes, until the pastry is beginning to set and go golden. Reduce the
temperature to 350ºF/175ºC, and cook for a further 45 minutes or until
the pastry is a deep golden brown. Remove from the oven and cool
completely on a wire rack.
UDD NOTES: This recipe halves very nicely. Just leave the second bag of
dough in the ice box for next time. If you don't have Kosher salt handy
a big pinch of regular table salt works. Also, you can use Half & Half
for the "heavy" cream. If you didn't pick up an actual vanilla bean -
dump in a short teaspoon of vanilla extract.
Suit yourself in the shapes for the top. Or do a whole cover with vents
if you like. Ot get frisky and do a lattice top. Use granulated white
sugar to sprinkle if you don't stock the hoity-toity demarara sugar.
I have used recycle Banquet Pot Pie contaners for this recipe. But I
sucked it up and scored a pair of Anchor- Hocking 6" mini pie dishes
from Amazon.
RECIPE FROM:
https://www.hummingbirdhigh.com
Uncle Dirty Dave's Kitchen
MMMMM
... The second one makes you wish you stopped at one.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
