This is the microwaved version the next day. Pie crust is a little too thick! |
Oh, how I envy the Obamas for their choice of summer
retreat! Three years ago, my sister, Christine, and I spent our summer vacation
with our good friend Allie and her family on Martha’s Vineyard [for the
European reader: Martha’s Vineyard is a small island right off Cape Cod that
has become renowned in recent years for its illustrious vacationers. Sort of like
an American Sylt. It is not actually a vineyard, nor does it produce wine, I
think.]
Somewhere between The Great
Gatsby and Anne of Green Gables,
the island charmed me with its enchanted forests, its long beaches, and its 5
o’clock cocktails served on the patio. I loved that we made bread every day, I
loved that the Brudneys think that when on the Vineyard, one should barbecue every day. I loved getting our groceries
at Morning Glory and our fish (well, for some of us) at Larsen’s Fish Market.
And I loved the pies we ate! We bought them from a little road stand somewhere
on the island and carefully transported them home, where we would relish them
with a scoop of vanilla ice cream. As the fork cracked through the flaky, salty
pie crust, it would reveal the deep purple blueberry nectarine filling. Soon,
the filling would form a blissful union with the vanilla ice cream on our spoons,
the steaming heat of the blueberries gently transforming the ice cream into a
creamy heap of bubbles. We were in heaven.
We had found our quest: to make the perfect pie crust!
Thankfully, the West Tisbury library carried a copy of Baking with Julia. And indeed, the book contains a recipe for – the
perfect pie crust! We tested it immediately, but our results were
unsatisfactory. So we returned the book and bought another pie from the road
stand.
Three years later, as the Obamas are vacationing on the
Vineyard, I was craving blueberry nectarine pie. I think it’s unfair that Barack
and Michelle should be in a place where they can get the perfect pie while I am
sitting here, alone in my apartment, as the enchanted forests and sandy beaches
are fading into distant memories. So I baked myself back to the Vineyard, home
of the heavenly pies. I gave Julia – who in this recipe is represented by Leslie
Mackie – another chance. And low and behold, I think she is right; she does
have the perfect pie crust – just the right mixture between flakiness (achieved
by the vegetable shortening) and flavor (achieved by the butter). The blueberry
nectarine filling is, dare I say it, every bit as good as the heavenly Vineyard
pie. And that was a pretty high standard.
The secret to achieving the perfect filling is to cook half
of it on the stovetop first and then mix it with the rest of the fruit. That
way, you can be sure that you have the right balance of sugar and lemon juice
and zest. The European that I am, I reduced the amount of sugar that the recipe
asks for and threw in a little extra lemon juice and zest. You do need a pie
pan for this recipe; I would not necessarily recommend a springform pan. If you
use a Euro-sized pie pan (like a tart pan), I would suggest doubling the
recipe. It yielded just enough filling for my nine-inch pie pan.
Make the pie crust ahead of time so you can give the dough
enough time to chill. It is crucial that all ingredients be chilled; the cooler
your kitchen and your hands, the better. I actually (I have to give myself
genius points for this!) put the metal bowl that I used in the freezer first.
The pie can also be made ahead of time and then frozen, which I actually did and
was very happy with the result.
So ladies and gentleman, without further ado, I present unto
you: A Martha’s Vineyard Blueberry Nectarine Pie!
Martha’s Vineyard Blueberry Nectarine Pie
The Perfect Pie Crust (adapted from Leslie Mackie’s
recipe, Baking With Julia)
(Plan enough time to chill the dough for at least an hour
before using it)
2 ½ cups all-purpose flour (250g)
½ tablespoon salt
1/3 cup cold unsalted butter, cut into very small pieces
(85g)
2/3 cup solid vegetable shortening, chilled (Kokosfett, 155g)
½ cup ice water
Keep all the ingredients refrigerated until you actually
need them, and use your hands as little as possible. If you do use your hands,
wash them with cold water first! You want as cool a work environment as
possible.
Step 1: Mix the flour and the salt together in a large bowl. Add the butter, using a fork and a knife to cut the butter into the flour until the mixture looks like coarse crumbs.
Step 2: Add the solid vegetable shortening (Kokosfett) and again, using a fork and a knife, cut the crumbs into the flour mixture, cutting smaller and smaller crumbs until they blend well. Then add the ice water and use your (cool) hands to knead it just until the dough has taken shape and the shortening is completely blended into the dough. This should not take longer than one minute. Refrigerate for at least one hour.
Step 1: Cut the butter, then the shortening into the flour |
Step 2: Add the water |
Mix with your cold hands, but not too long |
Refrigerate for at least an hour! |
The filling (adapted from Baking With Julia)
3 cups fresh blueberries (400g)
2 cups sliced nectarines (about 3 large nectarines)
½ cup sugar
2 tablespoons all-purpose flour
large pinch of grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon unsalted butter, cut into pieces
1 large egg, beaten with 1 tablespoon cold water (for egg
wash)
Crystal or turbinado sugar, for sprinkling
Step 1: Put half of the fruit in a medium saucepan. Over
medium heat, add the sugar, flour, lemon zest and lemon juice and bring the
mixture to a soft boil, stirring constantly. The liquid will thicken and will
turn into a purple mixture.
Add the remaining fruit, and add lemon juice, lemon zest and
sugar if needed. Let cool.
Step 2: Cut the pie dough in half and roll one half out on a
lightly floured work surface. If you are using a 9-inch pie pan, you want the
circle to be about 11 inches. Fit the crust into the pie pan and refrigerate
again. Roll out the other half for the top crust.
Step 3: Spoon the cooled filling into the pie shell, top
with the unsalted butter. Lift the rolled-out circle of dough onto the pie
(Leslie Mackie suggests – this is some of the best baking advice I have ever
gotten – to fold the dough into quarters, transfer it to the top of the pie,
and the unfold it). Press the tines of a fork against the edges of the pie.
Step 4: Paint the crust with the egg wash and sprinkle with
a little crystal or turbinado sugar. Cut 4 to 6 slits in the crust and chill
for about 20 minutes.
Step 5: Place the pie in the center of a preheated oven
(375°F or 175°C) and bake for 40 to 50 minutes. Let cool for at least 30
minutes before you cut the crust to give it time to set.
You can easily freeze the pie for up to a month before
baking it! You will have to bake the frozen pie about 10 minutes longer.
Bon appétit!
Keine Kommentare:
Kommentar veröffentlichen