James Beards Blackberry Pie Food

JAMES BEARD'S BLACKBERRY PIE

Steps:

• To wash berries, put in colander and dip up and down in bowl of water; drain well.
• Combine with sugar, flour, salt and lemon juice.
• Turn into pastry lined pie pan.
• Dot with butter.
• Trim pastry edge and moisten it.
• Cover with top pastry, trim edge, crimp top and bottom edges together and cut vents for steam.
• Bake at 450ºF for 15 minutes.
• Reduce heat to 350ºF and bake 25 to 30 minutes longer.
• Cool on a rack.

BLACKBERRY PIE

Steps:

• Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
• Preheat the oven to 400 degrees F.
• Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
• Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
• Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.

JAMES BEARD'S RASPBERRY CHICKEN

Steps:

• In large nonstick skillet, melt butter over medium heat.
• Add chicken breasts; cook 5 minutes until golden brown.
• Turn and cook an additional 5 minutes.
• Add water and shallots.
• Reduce heat to medium-low and cook 10 minutes.
• Remove chicken from skillet; keep warm.
• Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
• Stir in tomatoes, tomato paste and chicken stock.
• Simmer until sauce thickens slightly.
• Return chicken to pan, turning to coat well.
• Reduce heat to low; cook 10 minutes.
• Arrange chicken pieces on a warm serving platter; pour sauce over the top.
• Sprinkle with raspberries and chopped chives.

AWARD-WINNING MAPLE BLUEBERRY PIE

Steps:

• Make the dough: In the bowl of a food processor, mix the flour, cinnamon, maple sugar, salt and baking powder. Add the shortening and process until well incorporated. Add the butter and pulse until pea-size nuggets of butter remain. Add the vinegar and water, and pulse until dough is just holding together. Divide into 2 disks. Wrap in plastic and chill in refrigerator overnight.
• Make the filling: If using a sous-vide machine, place the blueberries into a vacuum-sealable bag. (If not, see Step 4.) Peel and core the apple and grate with a box grater. Squeeze the grated apple to remove the juice. Disperse the grated apple among the blueberries in the bag.
• In the bowl of a food processor, grind the tapioca, salt, cinnamon and sugar until the tapioca is fine. Then add to the bag. Stir the maple syrup, maple extract and lemon juice together and pour into the bag. Seal the vacuum bag. Cook in water bath at 150 degrees for 1 hour. Remove and cool on the countertop for 5 minutes.
• If using a stovetop, prepare the ingredients in the same way as the sous-vide method, but place all the ingredients in a saucepan with a lid, and stir well to combine. Cook over medium-low heat, stirring gently and occasionally, just until the berries soften and begin to give off their juice, about 20 minutes. Remove and cool on the countertop for 5 minutes.
• Assemble the pie: Roll out one of the dough disks on a lightly floured surface to make a top crust, and cut into 4 large strips. Press the dough into a wood-grain impression silicone mat and freeze for about 15 minutes. Or, simply place the 4 strips on a baking sheet lined with parchment and freeze.
• Roll out the second dough disk and place in a 9-inch pie plate. Pour maple blueberry filling into it. Place 4 crust strips on top of pie, slipping one end under another to form an attractive pattern. Trim and crimp edges.
• Chill pie in the freezer while heating oven to 425 degrees. Stir the egg yolk and heavy cream together and brush over the top-crust strips. Place the pie in the oven on the bottom rack and immediately reduce heat to 400 degrees. After 15 minutes, rotate pie and cover edge with a pie ring or strips of foil to prevent the edges from overbrowning. Bake for an additional 40 minutes. Let pie cool slightly before slicing.

BRAMLEY & BLACKBERRY PIE

Steps:

• Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
• Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
• Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
• Next, make the filling. Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated. Set aside for 30 mins to macerate.
• Remove the pastry dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift onto your plate or tins, then press it well into the corners. Scatter the polenta or almonds over the base.
• Drain any juice from the apples, then toss through the remaining sugar, cornflour and cinnamon. Layer the apples and blackberries in the lined dish, creating a dome effect in the centre. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
• Now choose how you'd like to decorate the top of the pie (see tips below). Once covered, whisk the reserved egg white and brush over the pastry. Scatter with extra sugar, then put the pie on the baking sheet. Bake for 25-30 mins for mini pies, 35-40 mins for medium pies, or 45 mins for a large pie, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream or ice cream.