| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | servings | ||
INGREDIENTS
| Pate Brisee; 9" dia, (see below) | ||
| 3 | lg | Egg yolks |
| 1 | c | Dark brown sugar; level, not packed |
| 1/4 | c | Granulated sugar |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Ground cinnamon |
| 2 | tb | Cider vinegar |
| 1 | tb | Unsalted butter |
| 2 | c | Boiling water |
| 2 | c | Whipped cream |
| === PATE BRISEE === | ||
| 2 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 3/4 | c | Chilled unsalted butter; cut into pieces |
INSTRUCTIONS
PATE BRISEE: Place the flour, salt, and sugar in the bowl of a food processor. Pulse about 10 seconds. Add butter, and pulse until mixture resembles small peas. With machine running, add 1/4 cup ice water through feed tube. Pulse until dough just starts to come together when you press it with your fingers, about 45 seconds. If necessary, add up to 2 more tablespoons ice water. Divide dough into two equal balls. Flatten each into disks; wrap in plastic. Chill at least one hour. Dough can be stored, frozen, up to one month. (Makes two 9-inch circles) Heat oven to 400 degrees. Roll out pastry, and fit into a 9-inch pie plate. Transfer to the refrigerator or freezer, and chill until firm, 15 to 20 minutes. Have ready a saucepan of 6 cups simmering water. Place egg yolks in an electric mixer fitted with the paddle attachment. Beat on medium-high speed until thick, 3 to 4 minutes. Add both types of sugar, cornstarch, salt, nutmeg, allspice, cinnamon, and vinegar, and beat to combine. With the mixer running, reduce speed to low, and add 2 cups simmering water. Transfer mixture to a medium bowl, and place over the remaining simmering water. Cook, stirring occasionally until mixture is thick and smooth, about 15 minutes. Stir in the butter, and turn off the heat. Remove the pie shell from refrigerator or freezer, and place in the oven to for 3 minutes. Remove the crust from oven, and reduce oven temperature to 325 degrees. Fill the crust with the cooked mixture, and return to oven. Bake until golden brown and the center is almost set, about 45 minutes. Remove from oven, and place on a wire rack until cool. Serve with whipped cream. Makes one 9-inch pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 3153 Calories (kcal); 118g Total Fat; (33% calories from fat); 39g Protein; 492g Carbohydrate; 997mg Cholesterol; 2887mg Sodium Food Exchanges: 14 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 18 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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