My Favorite Rustic Pie & Other Recipes

I found this manner of making a pie in a small bake shop in Southern France; maybe I was in Cogniac but I am no longer sure where. None the less it is quick and easy and very old fashioned. Later I discovered that American pioneer women used this method when they were without a pie plate. It works well with about any fruit and it also is great for a savory tart.

Just last night I used this method to make two Yellow Chantrelle tarts for son Denton and dear friends Pat & Ned. Denton found the Chantrelles in our woods just behind the house and we were thrilled, as we never knew they were growing there in all of 30 years living here . Enough remains to make two or three tarts or a delicious cream of mushroom soup or possibly freeze some to enjoy in the dead of winter.

 

Chanterelle-tart-II

Pastry Crust

  1.      1/2 cup of ice water
  2.       1 egg
  3.       2 1/2 cups all purpose flour
  4.       3/4 cup very cold unsalted butter cut into small chunks
  5.       1/2 cup shortening
  6.       1 tsp. salt
  7.       1 1/2 TBS> sugar
  • In a small bowl mix very well the egg and ice water.  Set aside.
  • In a food processor place the flour, butter and shortening
  • Pulse for 2  minutes until fully blended.
  • Add the salt and sugar and pulse until a crumb texture forms, 30 sec.
  • Add the egg and ice water in a steady stream with processor running.
  • When a ball forms  after 30 to 45 sec. scrape out dough into 2 balls and flatten, wrap in plastic wrap  and refrigerate at least one hour or overnight.
  •   Roll out on lightly floured board to bout 15 ” in diameter. Place on flat baking sheet.
  • Fill with your favorite filling in the center leaving about 3 inches all around the edge.
  • Simply fold the edges over the filling in a pleated manner, leaving the center opened about 4 inches.
  • Brush pastry with one egg beaten in one TBS of ice water . Sprinkle with one TBS sugar..
  • Bake in a preheated oven at 375 degrees for 20 minutes until top is golden.
  • Cover with foil and bake another 20 minutes

A Favorite Filling

  • 4 good crisp baking apples. cored, peeled and cut into small chunks about 1/2 inch.
  • 1/2 cup dried cranberries
  • 1/3 cup slivered almonds
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp ground cloves
  • pinch of salt
  • 1/4 cup sifted flour
  • 1 TBS lemon juice
  1. Pre heat oven to 375*
  2. In a large bowl combine all ingredients and toss to coat with the spices and flour
  3. Arrange in the center of your pre rolled crust as directed above.
  4. Bake as directed above for 50 minutes total.

You may use any combination of fruits with some spice and a bit of flour to thicken the natural juices of the fruit. The picture is with fresh raspberries and 1/3 cup shredded apple for pectin to thicken & a little sugar.  Try fresh peaches and blueberries together!

A savory filling of mushrooms and a bechamel sauce, and shallots, or pesto and tomatoes and onion, or diced cooked potatoes and left over roast with a bit of gravy, are a few ideas you might like. Use your imagination and what ever is on hand and fresh from your garden or the framers market

 

 

 

 

 

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