Red Currant And Raspberry Pie Food

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.

RASPBERRY CURRANT SAUCE

Steps:

• Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
• Press through a sieve to remove seeds. (Don't skip this step!) Chill 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 - 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.

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.

RASPBERRY AND REDCURRANT PIE RECIPE

Steps:

• To make the pastry: Sift flour and salt into a mixing bowl. Cut fats into small pieces, add to the flour and rub them in until the mixture looks like breadcrumbs. Stir in enough water (about 3 tbsp) to make a fairly stiff pastry dough. Knead lightly, wrap in cling film and chill for 15 mins.
• Quickly rinse then dry the fruit on kitchen paper. Put it into the pie dish, sprinkle with sugar and cornflour and stir in carefully.
• Set oven to 190°C/Gas Mark 5.
• Roll out pastry on a lightly floured work surface to 5cm (2in) larger than pie dish.
• Moisten dish edge with water, cut a strip of pastry all round edge of pastry shape to fit round edge of pie dish. Press it down well. Moisten this strip, then put pastry lid on and press edges together well. Trim off excess pastry and "knock up" the edges. Mark with your thumb (scallop edges).
• Brush the top with water and sprinkle with caster sugar.
• Bake pie, on a baking sheet, in middle of oven for 45-50 mins or until pastry is browned and crisp. Serve pie warm or cold.

MELBA SAUCE

Steps:

• Thaw raspberries.
• Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
• Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
• Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
• **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
• **If sauce becomes too thick, add water, bring to a boil and stir until smooth.