• Pie Face - 03

    From Dave Drum@1:18/200 to All on Sat Sep 3 16:15:44 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nectarine, Blueberry & Vanilla Bean Hand Pies
    Categories: Pies, Pastry, Fruits, Snacks
    Yield: 6 Servings

    2 3/4 c All-purpose flour
    2 tb + 2 ts granulated sugar
    1 ts Kosher salt
    1/2 lb + 1 tb chilled unsalted
    - butter; in 1/2" cubes
    1/2 c Blueberries
    1/4 c Packed light brown sugar
    2 lg Nectarines; halved, pitted,
    - in 1/4" slices
    1 Vanilla bean' split longway
    - seeds scraped
    1 Egg yolk
    1 tb Turbinado sugar

    In a food processor, pulse 2 1/2 cups of the flour with 2
    tablespoons of the granulated sugar, and the salt until
    combined. Add the 1/2 pound of butter, and pulse until
    pea-size crumbles form. Pour in 1/4 cup ice-cold water
    and process the dough until it just comes together.
    Scrape the dough out onto a work surface and shape it
    into a ball. Halve the dough and then flatten each half
    into a 6-inch disk. Wrap each disk in plastic wrap, and
    refrigerate at least 1 hour.

    Heat the oven to 425+XF/218+XC.

    In a large bowl, mix the remaining 1/4 cup flour with the
    remaining 2 teaspoons granulated sugar, the blueberries,
    brown sugar, nectarines, and vanilla seeds until the
    fruit is evenly coated.

    On a lightly floured work surface, roll one dough disk
    into a 12" x 14" rectangle. Trim the dough to a 10 x 12"
    rectangle, and then cut the dough into six 4" x 5"
    rectangles. Arrange the dough rectangles on two parchment
    paper-lined baking sheets spaced 2 inches apart. Divide
    the filling among the rectangles, placing a mound in the
    center of each.

    Whisk the egg yolk with 1 tablespoon of water to make an
    egg wash, and brush it along the edges of each rectangle.
    Cut the remaining 1 tablespoon of butter into small
    pieces and dot the top of each mound of fruit. Repeat
    rolling and cutting the other dough disk and then cover
    each mound of fruit with another dough rectangle,
    pressing to adhere the top and bottom dough rectangles to
    each other. Crimp the edges of each hand pie with a fork
    and then cut three small vents in the top of the pies.

    Brush the pies with the remaining egg wash, and sprinkle
    with the turbinado sugar. Bake until golden brown, about
    30 minutes. Let cool slightly before serving.

    Makes 6 hand pies

    FROM: http://www.saveur.com

    MM Format by Dave Drum - 31 May 2015

    Uncle Dirty Dave's Archives

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