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Recipes From Martha Stewart's Pies and Tarts by Martha Stewart
Recipes From Martha Stewart's Pies and Tarts by Martha Stewart
butter and one-t hird of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
2. Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.
Press coconut mixture into bottom and up sides of pan to form crust,
leaving top edges loose and fluffy. Place a foil ring (see page 324) over
edge to prevent burning. Bake until center begins to brown, 10 to
15minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.
3. Make the filling: Bring cream just to a boil in a small saucepan; pour
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C
risp Coconut and Chocolate Pie
butter and one-t hird of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
2. Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.
Press coconut mixture into bottom and up sides of pan to form crust,
leaving top edges loose and fluffy. Place a foil ring (see page 324) over
edge to prevent burning. Bake until center begins to brown, 10 to
15minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.
3. Make the filling: Bring cream just to a boil in a small saucepan; pour
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round, D inch thick. Fit into a 9-inch pie plate, and trim dough, leaving
a -inch overhang; refrigerate or freeze until firm, about 30 minutes.
2. On lightly f loured parchm ent, roll out second disk of dough
Dinch thick. Using a clean ruler as a guide, cut 14 strips (about inch
wide) with a pastry wheel or sharp knife. Place strips (and parchment)
on a baking sheet, and refrigerate until firm, 10 minutes.
3. Combine granulated sugar, cornstarch, salt, and cinnamon in a large
bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate.
Dot with butter. Lightly brush exposed edge of shell with beaten egg.
4. Weave the lattice (see page 328): Lay 7 strips of dough across pie. Fold
back every other strip. Lay another strip perpendicular in center of pie.
Unfold strips over perpend icular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips
over second perpendicular strip. Repeat, weaving strips across half the
pie. Return to center, lay a perpendicular strip on unwoven side of pie,
and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of
shell, and crimp to seal. Brush lattice with egg wash, and sprinkle with
sanding sugar. Refrigerate or freeze 30 minutes.
5. Preheat oven to 375F. Transfer pie plate to a parchment-lined rimmed
baking sheet. Bake until crust is golden brown and juices are bubbling;
if using fresh cherr ies, begin checking after 1 hour; if using frozen,
about 95 minutes. (If top browns too quickly, tent with foil.)
6. Transfer pie to a wire rack; let cool completely. Pie can be kept at room
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round, D inch thick. Fit into a 9-inch pie plate, and trim dough, leaving
a -inch overhang; refrigerate or freeze until firm, about 30 minutes.
2. On lightly f loured parchm ent, roll out second disk of dough
Dinch thick. Using a clean ruler as a guide, cut 14 strips (about inch
wide) with a pastry wheel or sharp knife. Place strips (and parchment)
on a baking sheet, and refrigerate until firm, 10 minutes.
3. Combine granulated sugar, cornstarch, salt, and cinnamon in a large
bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate.
Dot with butter. Lightly brush exposed edge of shell with beaten egg.
4. Weave the lattice (see page 328): Lay 7 strips of dough across pie. Fold
back every other strip. Lay another strip perpendicular in center of pie.
Unfold strips over perpend icular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips
over second perpendicular strip. Repeat, weaving strips across half the
pie. Return to center, lay a perpendicular strip on unwoven side of pie,
and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of
shell, and crimp to seal. Brush lattice with egg wash, and sprinkle with
sanding sugar. Refrigerate or freeze 30 minutes.
5. Preheat oven to 375F. Transfer pie plate to a parchment-lined rimmed
baking sheet. Bake until crust is golden brown and juices are bubbling;
if using fresh cherr ies, begin checking after 1 hour; if using frozen,
about 95 minutes. (If top browns too quickly, tent with foil.)
6. Transfer pie to a wire rack; let cool completely. Pie can be kept at room
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2 8 6 | s avo r y
C
herry Tomato, Mozzarella, and
Zucchini Pie
This pie combines the ease of a galetteno need to attach a top crust
or crimp any edgeswith the convenience of oven-to-table serving.
Before the tender dough is fitted in the pie plate, it is cut into flaps around
the edge for neat, even folding over the filling. When the pie emerges
from the oven, the tomatoes will be near bursting, their juices mingling
with the cheeses, zucchini, and basil. It just might remind you of another
delicious savory pie: pizza. M akes one 9 -inch pie
1. Make the crust: Pulse flour, cheese, salt, and butter in a food processor
until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine.
Drizzle in cup ice water, and pulse until dough just comes together.
(If dough is still crumbly, add up to cup more water, 1 tablespoon at a
time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze
until firm, about 30 minutes.
2. Make the filling: Heat 1 tablespoon oil in a skillet over medium. Add
both cheeses, basil, and flour into shallot-z ucchini mixture. Season
with salt and pepper.
4. On a lightly floured surface, roll out dough to a 13-inch round, about
inch thick. Make seven 3-inch-long cuts around edge of dough, evenly
spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.
5. Preheat oven to 375F. Whisk cream and remaining egg yolk in a small
bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80
minutes. Transfer to a wire rack to cool slightly. Serve warm.
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