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.
- 1/2 cup of ice water
- 1 egg
- 2 1/2 cups all purpose flour
- 3/4 cup very cold unsalted butter cut into small chunks
- 1/2 cup shortening
- 1 tsp. salt
- 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
- Pre heat oven to 375*
- In a large bowl combine all ingredients and toss to coat with the spices and flour
- Arrange in the center of your pre rolled crust as directed above.
- 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