 |
|
|
||||||||||||||||||
 |
|
|
|
|
|||||||||||||||||||||||||||||||||||||||
|
|
|
In The Box
Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night. 
|
|
To Receive our E-Newsletter via email - Please subscribe to our mail list. |
|
To Receive our E-Newsletter via email - Please subscribe to our mail list. Return to www.kitchenwindow.com Copyright 2011 - Kitchen Window and Acorn Advisors. ================================
|
Newsletter - Text Version “Fruit Pies - A Sweet Slice of Summer!” Who doesn’t like a slice of fresh, homemade pie? The summer fruit harvest is underway with wave after wave of berries and stone fruits ripening to perfection. Eat these gems “out of hand” at the peak of freshness, or better yet, put them in a summer fruit pie. IN THIS ISSUE, we equip you with all the tips and tricks required for making the best summer fruit pies you’ve ever had! From tender, tasty crusts to generous fruit fillings, making a homemade pie is easier than you think and more delicious than you might believe. Let’s get started! It Starts with the Crust: Someone convinced too many of us that baking a homemade pie was difficult. In particular, that making a piecrust from scratch was nearly impossible for anyone but grandma. Not so! By following directions and using our tips, great piecrust can be yours anytime. Start practicing now on summer fruit pies, and you’ll be ready to outshine grandma at Thanksgiving time. All the attention when making piecrust is on making it “flaky.” We say the emphasis should be on “delicious” first, and “flaky” second. Choose an excellent tasting recipe, (like one of those included in this issue), and practice your pastry skills. Piecrust is simply flour, water, butter, and a pinch of salt. Some recipes will add a tablespoon or two of sugar; some will substitute vegetable shortening or lard for part or all of the butter. An all-butter crust tastes delicious. The key to a flaky crust is to (1) under mix the ingredients, and, (2) keep the mixture cold through all the steps. Mixing the Crust: Secret #1: Under mix the ingredients. There should be pea-sized pieces of butter visible. These bits of butter will melt and release steam between the floury layers of dough making the final crust magically flaky. Secret #2: Have and keep everything cold. Use very cold butter; re-chill after dicing it into half-inch cubes. Keep the water chilled with ice cubes. Secret #3: Test if more water is needed by pinching a bit a dough between you thumb and forefinger; if it sticks together, it’s ready. If it doesn’t hang together, add another tablespoon of water and mix. Managing the Crust: Secret #4: Dust the rolling surface and the rolling pin with flour before and during rolling. Brush away excess flour with a dry pastry brush. Secret #5: If the dough is too chilled to roll out easily, allow it to sit for 5 minutes at room temperature to relax, then try again. Secret #6: Roll the dough from the center outward; turning the dough often for evenness and to keep it from sticking to the rolling surface. Moving the Crust:
Secret #7: After all these instructions, the best secret may be to not worry too much about the crust. Not every piecrust cooperates perfectly. If it breaks or cracks, just fingertip press the dough together to repair any splits. No one will notice any minor imperfections and the result will taste infinitely better than any pre-fab, frozen imposter. RECIPE: Lattice-Top Blueberry Pie A deep, rich, purple-blue color peeks through the decorative lattice grid announcing its identity. This is a classic summer pie that couldn’t be simpler to make. A mound of blueberries are spritzed with fresh lemon juice, tossed with a small amount of sugar, and thickened with cornstarch. The berries released their juices as the crust turned a perfect golden brown. We could hardly wait for the pie to cool! Recipes from Martha Stewart’s New Pies & Tarts from the Editors of Martha Stewart Living. Copyright © 2011. Reprinted with permission of Clarkson Potter/Publishers, New York, NY. All rights reserved. Recipe Notes: Thickening the Filling Fresh summer fruits release their juices during baking with the heat and added sugar drawing moisture from the fruit. Because of this, most fruit pies benefit from the addition of some type of natural thickening agent. Cornstarch – this very fine powder requires dissolving in a cool liquid. When heated, it thickens pie juices while keeping the appearance clear. A flour thickener will create a cloudy appearance. Instant Tapioca – these small granules absorb liquid and thicken the filling while also keeping it clear. We like to grind the instant tapioca in our food processor to a fine powder. How Much Thickener Should be Used? Start with a reliable recipe that matches the quantity of fruit with a defined measure of thickener. The actual results will depend on the fruit. The pie filling will continue to thicken up as it cools. We prefer to error on the juicy side. And, no matter how it turns out, it will taste great! How to Make a Lattice Crust A lattice-top crust pairs with fruit pies of all flavors very well. The open weave adds a decorative flair, while good amounts of steam are allowed to escape during baking concentrating the fruit flavors. Here’s how to weave a lattice-top crust: Great Tools for Pie Making: RECIPE: Peach and Crème Fraîche Pie This peach pie has a rustic feel, but an elegant flavor. Unpeeled peach chunks are placed in a single-crust pie shell that has been partially baked. This pie uniquely features generous dollops of crème fraîche. (Sour cream can stand-in for the crème fraîche if needed; it’s a different effect, but still quite worthy). A butter-based crumble tops the pie. Juicy peaches concentrate their flavor as steam readily escapes through the open top. Each delightful bite was full of summer flavor. Try it a la mode, we did! Recipes from Martha Stewart’s New Pies & Tarts from the Editors of Martha Stewart Living. Copyright © 2011. Reprinted with permission of Clarkson Potter/Publishers, New York, NY. All rights reserved. Recipe Notes: More Pie Techniques Many pies call for a partially or fully baked crust like this peach pie. To partially or fully bake a piecrust use two pie techniques, docking and blind baking. Docking a piecrust means to prick the bottom of the crust with a fork prior to baking. The holes allow steam to escape and prevent the crust from billowing up. Blind-baking a piecrust involves lining the docked piecrust with a circular piece of parchment paper, and filling the inside with pie weights, a pie chain, or even dried beans. Once the crust has baked for about 10 minutes and is set, the weights and parchment can be removed and the baking completed according to the prescribed time. A blind-baked crust is often brushed with some ingredient to seal the holes and the crust. This keeps the crust from getting soggy and absorbing the filling’s liquid. Signature Crust Edges In the “olden days,” individual bakers developed a signature style for their pies. At community events and church basement tables, it was clear who made which pie by the crust’s edging or the decorative design of the steam vents. Develop your own pie style. Here are a few classics: The Pinch, The Rustic, The Knuckle Twist, The Scallop, The Appliqué, The Fork Crimp Baking and Serving Readying the Pie for Baking – Once the pie is assembled, a final preparation step will enhance the final appearance of the pie. Brush the pie surface and edges with a wash and a sprinkling of sugar. With a pastry brush, lightly “paint” the crust with heavy cream or equal parts egg yolk and water. Sprinkle the brushed surface with granulated sugar, or a larger-grained sanding sugar. The result will be a slightly shiny, golden crust with a little sweet sparkle. Protect the Edges - We always use a pie shield to protect the crust edges from baking more quickly than the rest of the pie. Check the pie after 15 minutes of baking to assess the browning of the crust. Place a square of aluminum foil on top of the pie to slow down the browning of the top crust. Keep the foil loosely tented on the pie so that maximum amounts of steam can still escape. Letting the Steam Out – Double-crust pies require some type of venting. Cut slits or a design in the top crust with the tip of a sharp paring knife. A pie bird is a fun and helpful companion for venting pies. Serving the Pie – The first piece of pie is always the most difficult to extract from the pie plate. Use a serrated knife to cut through the pie’s crust. Focus on cutting the top crust first, then use a second motion to cut all the way to the bottom of the pie plate. Use an angled pie server to slip out the pie wedges. The first piece is often termed the “hostess’ slice” since it may look a bit rough. If the pie slices don’t come out picture perfect, don’t worry – they will still taste delicious! Great Tools for Pie Making: RECIPE: Red Currant and Raspberry Pie Bright red and totally delicious, this pie pairs the tartness of red currants and the sweetness of red raspberries. (If you can’t find red currants, no worries, just substitute more raspberries). A zested lemon added plenty of flavor brightness, while sugar sweetened the entire pie. This pie demonstrates another magical thickener, instant tapioca. Be sure to place venting holes in the top of this double-crust pie. A light brushing of egg wash or cream ensures a gleaming golden crust while a liberal sprinkling of sanding sugar adds sparkle. A delicious summer treat awaits you! Recipes from Martha Stewart’s New Pies & Tarts from the Editors of Martha Stewart Living. Copyright © 2011. Reprinted with permission of Clarkson Potter/Publishers, New York, NY. All rights reserved. Great Tools for Pie Making Solutions for Pie Problems The filling is runny. The fruit may be extra juicy and require more thickener. The pie will thicken as is cools, and may benefit from being refrigerated. The filling is to dull or flavorless. Choose excellent, just ripened fruit. Flavors may be brightened with a pinch of salt, a tablespoon of lemon juice, or the zest of a lemon. The crust browns too quickly. Use a pie shield to protect the edges of the pie; they bake more quickly than the rest of the pie. Don’t overfill the pie with fruit; too much filling will lengthen the baking time. Tent the top of the pie with a square of foil positioned loosely. COOKBOOK REVIEW: Martha Stewart’s New Pies & Tarts from the Editors of Martha Stewart Living. Copyright © 2011. Published by Clarkson Potter/Publishers, New York, NY. The original Martha Stewart’s Pies & Tarts, circa 1985, was deemed a classic when published. Our first edition copy, with its stained pages and tattered jacket cover, is a testimony to the excellent results it has guided us to over the past decades. This “new” edition takes the best of that book, adds 25+ years of experience, and returns over “150 Recipes for Old-Fashioned and Modern Favorites.” Pies and tarts are categorized into evocatively titled sections: Classic, Free-form, Sleek, Dreamy, Rustic, Layered, Dainty, Artful, Holiday, and Savory. Each recipe schools the baker in all the steps and techniques required for a successful pie or tart. Our favorite section resides at the back of the book, “The Basics.” This section tutors the reader on ingredients, tools, and offers master recipes for crusts. The photography inspires a mouth-watering read while guiding a prize-winning presentation. Whatever the season or occasion for a pie or tart, this cookbook will become one of your favorite reference resources. Celebrate the peak of summer with a homemade fruit pie of your own. Go ahead, make it a la mode!
|