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Fruit pies as works of art.

Marbling is the technique used to transform these summer pies into works of art. intensely flavored fruit purees intertwine in decorative swirls, streaks, and zigzags. Start with brightly hued, cooked fruit mixtures, cool to thicken, and spoon into a baked crust. Then pull a chopstick from one color into another to marble. You can make pies a day ahead, but the designs grow less distinct on standing. Marbled Summer Fruit Pie

9 tablespoons sugar

1/2 cup cornstarch

2 cups peeled, pitted, chopped

nectarines

3 tablespoons lemon juice 21/2 cups raspberries, rinsed and

drained 21/2 cups blackberries or boysenberries,

rinsed and drained

Press-in lemon crust (recipe

follows) Mix sugar and cornstarch; divide into 3 equal portions. In blender or food processor, puree nectarines, 1 tablespoon lemon juice, and a portion of sugar mixture until smooth; pour into a 1- to 3-quart pan. Rinse blender; puree raspberries with 1 tablespoon lemon juice and a portion of sugar mixture until smooth. Press through a fine strainer into another 1- to 3-quart pan; discard seeds. Rinse blender and strainer. PurEe blackberries with remaining lemon juice and sugar mixture until smooth; press through strainer into another 1- to 3-quart pan. Discard seeds. Stir mixtures I at a time over medium high heat, starting with nectarines (which darken), until bubbling vigorously, 3 to 5 minutes. As cooked, place pans in larger bowls of ice water. Stir often until mixtures are thick enough to flow heavily when pans are tilted, 5 to 10 minutes. Spoon mixtures in alternating, parallel bands into crust, making 2 or 3 bands of each flavor. (Pile more of the same flavor onto each band if you have extra.) Pull tip of a chopstick or knife across bands, drawing I color into the next. Wipe tip of 62 tool between pulls; you can alternate direction of pulls, or make all in I direction (above, we made 12 alternating pulls). Chill pie, uncovered, until set to touch, at least 3 hours. If made ahead, cover and chill until next day. To serve, push from rim and set on a platter. Serves 8 to I 0. Per serving: 280 cal.; 3.4 g protein; 1 0 g fat (5.9 g sat.); 45g carbo.; 102 mg sodium; 46 mg chol. Press-in lemon crust. In a food processor or bowl, mix I 1/2 cups all-purpose flour, cup sugar, and I 1/2 teaspoons grated lemon peel. Add /? cup 1/4 lb.) butter or margarine, cut into small pieces; whirl or rub with your fingers until fine crumbs form. Add I large egg; whirl or stir with a fork until dough holds together. Pat into a smooth ball. Press dough over bottom and up sides of a greased and floured 101/2- to I 1-inch tart pan with removable rim. Bake in a 300' oven until pale gold, about 35 minutes; let cool. Shooting Star Strawberry-Lemon Curd Pie

1/2 cup butter or margarine

1/2 teaspoon grated lemon peel

1/2 cup lemon juice

1 cup sugar

3 large eggs

Press-in lemon crust (recipe

precedes)

1/2 cup cornstarch 1 1/2 quarts hulled strawberries, rinsed

and drained In the top of a double boiler over simmering water, melt butter with lemon peel, lemon juice, and cup sugar. Whisk in eggs until blended, then stir until mixture thickly coats a spoon, about 5 minutes. Set aside cup lemon curd. Spread remaining curd into crust; chill uncovered. In a blender or food processor, puree remaining sugar, cornstarch, and strawberries (a portion at a time, if needed) until smooth. Pour into a 2- to 3-quart pan. Stir over mediuin-high heat until boiling rapidly, 6 to 7 minutes. Place pan in a larger bowl of ice water. Stir often until thick enough to flow heavily when pan is tilted, 15 to 20 minutes. Spoon into crust. Drop 6 or 7 spoonfuls of reserved lemon curd, well apart, on strawberry filling. With tip of a chopstick or knife, draw lemon curd in swirls into strawberry mixture. Chill, uncovered, until set to touch, at least 3 hours. If made ahead, cover and chill until next day. To serve, push from rim and set on a platter. Serves 8 to 10. Per serving: 372cal.; 5.2g protein; 18g fat(IOg sat),- 50 g carbo.; 184 mg sodium; 126 mg chol. Cherry-Chocolate Swirl Pie 4 cups pitted Bing cherries

cup sugar 2 tablespoons lemon juice 6 tablespoons cornstarch 1/2 cup kirsch

teaspoon almond extract 1/2 cup whipping cream

Chocolate crust (recipe follows) In a blender or food processor, puree cherries, sugar, lemon juice, and cornstarch until smooth. Pour into a 2- to 3-quart pan. Add kirsch. Bring to a boil over medium-high heat, stirring often; boil and stir for 2 minutes. Stir almond extract into cherry mixture. Place pan in a larger bowl of ice water. Stir often until mixture flows heavily when pan is tilted, about 20 minutes. Whip cream until soft peaks form. Fold in

cups of the cherry mixture to blend. Drop alternating spoonfuls of cream mixture and plain cherry mixture into crust. With tip of a chopstick or knife, swirl streaks of I mixture into the other, starting in center and spiraling to edge. Chill, uncovered, until set to touch, at least 3 hours. If made ahead, cover and chill up until next day. To serve, push from rim and set on a platter. Serves 8 to 10. Per serving: 288 cal.; 2.4 g protein; 13 g fat (6.2 g sat); 38 g carbo.; 203 mg sodium; 30 mg chol. Chocolate crust. In a blender or food processor, whirl enough dark chocolate wafer cookies (about 34) to make cups fine crumbs. Mix with cup melted butter or margarine and 2 tablespoons sugar. Press over bottom and up sides of a 101/2- to I 1inch tart pan with a removable rim. Bake in a 300' oven for 30 minutes. Let cool. ri
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Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1991
Words:991
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