Raspberry And Redcurrant Pie Food

RED CURRANT - RASPBERRY LATTICE PIE

Steps:

• Place a medium mixing bowl in the freezer to chill for about 30 minutes.
• Cut the butter into approximately 20 mm (3/4") cubes. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Place flour, salt, baking powder into a medium bowl and mix to combine.
• Add the mascarpone cheese and rub the mixture between your fingers until it has a consistency of a coarse meal.
• Transfer the flour mixture and cooled butter into a large Ziploc bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Put in the freezer for 15 min, until butter is firm.
• Empty the bag, scraping the sides of the bag into the chilled mixing bowl.
• Add the ice water to the mixture and toss around with wooden spoon until somewhat incorporated. Knead with your hands briefly until the mixture holds together in one piece. Work as fast as you can to prevent softening the dough.
• Divide the dough, cutting out about 1/3 for a lattice. Use about 270 g for a shell and the rest for the lattice. Flatten the pie shell dough into a disc and lattice dough into a rectangle. Wrap each in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
• Cut a piece of parchment paper, big enough to be able to roll the pie shell on with a diameter of 330 mm (13").
• Take out the chilled pie shell dough disc from the fridge and roll out the dough with a rolling pin on top of the parchment paper, working from the center out. Keep rotating the paper to make the dough circle as even as possible. Work quickly to prevent the dough softening. The final rolled dough circle will be 330 mm (13") with thickness of about 3 mm (1/8").
• Transfer the dough into a 229 mm (9") baking pan. Turning the parchment paper upside down, carefully peel off the paper. Fit the dough gently to the pan without stretching. The dough should extend about 19 mm (3/4") past the side of the baking pan. Fold the dough under so it is flush with the outer edge of the pie pan. Cover with the plastic wrap and refrigerate for at least 30 minutes.
• In a medium size bowl mix together sugar, cornstarch and salt.
• Spread half of the currants over the bottom of the pie shell following with half of the raspberries on top of them.
• Sprinkle the berries with half of the sugar mixture.
• Repeat with another layer of currants following with layer of raspberries and sprinkling the remainder of sugar mixture.
• Add the lemon juice.
• Roll out the smaller rectangular piece of dough into an oval shape, roughly 254 mm x 203 mm (10.5" x 8"). Using a ruler and pizza or pastry cutter, cut nine 19 mm (3/4") strips.
• Arrange woven lattice decoration with 5 lattice strips spaced evenly in one direction, and another 4 at a 90° angle. Use the egg white to moisten the dough under each strip.The easiest way to weave the lattice is to gently curve back every other lattice strip. The 2nd and 4th strip curve back to just pass the center and place another strip perpendicular on top. Now uncurve the two strips so they lie flat on top of just inserted perpendicular strip. Now curve back the strips 1,3 and 5 and place another strip perpendicular on top. Follow with uncurving them flat. Turn the pie 180° and repeat the process with two more strips.
• Trim each strip to 13 mm (1/2") overhang and tuck it under the crust border, press it down to adhere.
• Lightly beat an egg yolk and the cream.
• Brush the lattice and the border with the glaze.
• Preheat the oven to 218 °C (425 °F) for at least 20 minutes before baking.
• Set the oven rack at the lowest level.
• Bake the pie for 40 to 50 minutes. After 15 min of baking, protect the pie edge from burning with an aluminum foil ring.
• Cool the pie on a rack for a minimum of 3 hours before serving.

PATE BRISEE FOR RED CURRANT AND RASPBERRY PIE

Steps:

• In a food processor, pulse flour, salt,and sugar until combined. Add butter,and process until mixture resemblescoarse meal, 20 seconds.
• Pour 4 tablespoons ice water in asteady stream through feed tube, andpulse until dough just holds together;do not process more than 20 seconds. Ifdough is crumbly, add more ice water, 1tablespoon at a time.
• Divide dough in half. Flatten eachhalfinto a disk; wrap in plastic. Refrigerate, at least 1 hour or overnight. Doughmay be stored, frozen, up to 1 month.

RED CURRANT PIE (OR IS IT CAKE?)

Steps:

• For Crust: In a medium bowl, sift together flour and baking powder.
• Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough.
• Pat the dough evenly into the bottom of a 9" springform pan.
• Chill dough in pan for 25-30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in oven for 25 minutes, or until golden.
• For Filling: In a medium bowl, beat egg whites until stiff.
• Gradually stir in sugar and cornstarch; beat for 5 minutes.
• Fold currants into mixture and pour into warm crust.
• Bake in oven for 10 minutes, or until top is lightly browned.
• Cool completely before serving.

RED CURRANT PIE

Steps:

• To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
• Bake in oven for 25 minutes, or until golden yellow.
• To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
• Bake in oven for 10 minutes, or until top is lightly browned.

RED CURRANT AND RASPBERRY PIE

Steps:

• On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle about 12 inches in diameter. Drape dough over a 10-inch pie plate; transfer to refrigerator to chill, about 30 minutes.
• Whisk together the egg and milk to make an egg wash; set aside. In a medium bowl, mix together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar. Once fruit is coated, turn out mixture into pie pan. Dot top of filling with butter.
• Preheat oven to 425 degrees. Roll out remaining dough to the same size and thickness as chilled dough. Brush rim of chilled dough with egg wash; place other piece of dough on top, and trim to 1/2 inch over edge of pan. Crimp edges; place pie in freezer (about 20 minutes) or refrigerator (about 40 minutes) until firm.
• Remove from freezer. Cut a few slits in top. Brush with egg wash, and sprinkle with sanding sugar, if desired. Bake 20 minutes. Reduce heat to 350 degrees. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let cool before cutting and serving.

RASPBERRY & REDCURRANT COBBLER

Steps:

• Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off - this will make them nicer to eat.
• Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
• To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
• Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.

RED CURRANT AND RASPBERRY PIE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick. Fit dough into a 10-inch pie plate. Refrigerate or freeze until firm, about 30 minutes.
• In a medium bowl, gently toss together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar to coat. Pour mixture into pie plate, piling fruit in center. Dot filling with butter.
• Preheat oven to 425°F. Roll out remaining disk of dough, as in step 1. Whisk together egg and milk. Brush edge of dough with some egg wash; place other round of dough on top, and trim to 1-inch overhang. Crimp edges; refrigerate or freeze pie until firm, about 30 minutes.
• Transfer to a parchment-lined rimmed baking sheet; cut a few steam vents in top of pie. Brush with egg wash, and sprinkle with sanding sugar. Bake 20 minutes. Reduce heat to 350°F. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let pie cool completely on a wire rack before serving.

RASPBERRY-CURRANT JAM

Steps:

• Wash the currants and put them in a sauce pan with the water.
• Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
• Press them through a sieve, and reserve the puree.
• Discard the skins, stems and seeds.
• Gently rinse the raspberries and drain them well.
• Mix the currant puree, raspberries and sugar in a large pot.
• Bring to a boil, stirring constantly, until the sugar dissolves.
• Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
• Stir occasionally to prevent sticking.
• Remove from the heat and skim.
• Seal in sterilized jars.
• Put in a boiling water bath for 5 minutes.

BLACKBERRY COULIS

Steps:

• Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
• Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

RED BERRY COULIS

Steps:

• Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

RED CURRANT AND RASPBERRY COULIS

Steps:

• Strip the red currants from their stalks using a fork. Place in a food processor or blender with the raspberries and sugar, puree until smooth.
• Press the mixture through a fine sieve into a bowl and discard seeds and pulp.
• Blend the cornstarch with the orange juice, then stir into the fruit puree. Transfer to a saucepan and bring to a boil, stirring constantly, and cook for 1-2 minutes, until smooth and thick.Set aside until cold.
• Spoon the sauce over each plate. Drip the cream from a teaspoon to make small dots evenly around the edge. Draw a toothpick through the dots to form heart shapes. Place the meringue or scoop the sorbet into the middle and decorate with flowers.