 (adapted from the Ladies Home Journal Dessert Cookbook)
Makes one 6” inch double crust pie One recipe Pacific Northwest pie crust (yields enough for a double crusted 9” pie) (You will only need half of this for the 6” raspberry pie, but it’s worth making a full batch of the recipe and keeping the extra on hand for the next 6” pie you bake. It keeps well in the fridge for several days, or you can freeze it.) 2 ¼ cups all purpose flour 1 Tablespoon sugar ½ teaspoon salt 1 cup (8 oz.) cold sweet butter, cut into small pieces 2 teaspoons raspberry vinegar 6 Tablespoons ice cold water In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add the butter and mix until crumbly. Combine the vinegar with the water and with the mixer on low, add the liquid until the mixture just comes together. Turn the dough out onto plastic wrap, divide it in half and pat each into a disc. Dust with flour, wrap in plastic and refrigerate for at least an hour before rolling out. For a 6” pie, I use about 6 oz. of dough for the bottom, and 6 oz. for the top lattice. Wrap the remaining dough in plastic and store in the refrigerator until the next pie…) Raspberry Pie filling (for one double crusted 6” pie) 2 cups fresh raspberries ½ cup granulated sugar ½ teaspoon orange zest 2 Tablespoons instant tapioca, finely ground egg wash made of 1 egg yolk and two Tablespoons of cream 1 Tablespoon sugar + ¾ teas. cinnamon, to sprinkle over crust Pre-heat oven to 400 degrees. Give the berries a quick mist of cold water, (don’t soak them) then lay them out on a paper towel lined baking sheet. Dab them dry and set aside. In a small bowl, combine sugar, orange zest and tapioca. Place the raspberries in a medium bowl, toss gently with the sugar, zest, tapioca mixture until coated. (Jessie’s notes say to let the berries sit for about 10 minutes to give up some of their juices.) Turn the berries into the pastry lined pie plate, cover with a double crust or lattice strips. Brush with egg wash and sprinkle with the cinnamon sugar. Place on parchment lined baking sheet. Bake at 400 degrees for 15 minutes, then reduce heat to 375 degrees and bake for an additional 30 minutes, covering edges of pie if turning too brown. Reduce heat to 350 degrees for the last 10 minutes of baking. Pie should bubble around the edges and the center when ready. Set aside to cool on a rack before slicing.
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 (one 9” double crusted pie)
You can make this pie with Bing cherries, but I love the sweetness of the Rainier cherries teamed with the tartness of the fresh apricots. I have also made this pie using an almond crumble topping, but we’ll save that for later in the season. The Crust (a loose adaptation from King Arthur Flour and Bon Appetit) 1 ¾ cups all purpose flour ¼ cup white whole wheat flour ½ cup lightly toasted almonds, finely chopped or quick pulse in food processor 1 teaspoon salt 1 Tablespoon dark brown sugar 1 teaspoon orange zest 8 oz. (two sticks) unsalted cold butter, cut into pieces 3 Tablespoons of ice cold water Blend flours, almonds, salt, brown sugar and zest in bowl of standing mixer fitted with paddle attachment. (You can also make this by hand, cutting the butter into the dry ingredients or in a food processor fitted with the blade attachment, pulsing the butter into the dry ingredients being careful not to overmix.) Add the butter, mixing until crumbly. Add the water one tablespoon at a time, just until the dough comes together. Turn out onto a lightly floured sheet of parchment paper, divide in two, and wrap each disc in plastic wrap. Refrigerate the dough at least one hour before rolling out. Apricot/Cherry filling (a hybrid of pies from Sunset magazine and the Farm Journal) 1 lb. 6 oz. Rainier cherries (pitted should equal 4 cups) 1 lb. 8 oz. fresh apricots (halved, pitted, thickly sliced should equal 4 cups) ½ cup granulated sugar ¼ cup dark brown sugar 2” length of vanilla bean, split with a small knife, seeds scraped into the sugars 3 Tablespoons cornstarch ½ teaspoon orange zest 1 teaspoon fresh orange juice 1/4 teaspoon almond extract egg wash made with one egg yolk and 2 Tablespoons of cream or whole milk 1 Tablespoon sugar for sprinkling over the top crust When ready to bake the pie, pre-heat your oven to 400 degrees. Roll out one circle of dough to about 1/8” thick and place it into a 9” pie plate. The dough is gentle and softens quickly. Place the pie plate back in the fridge. Roll out the other disc (the upper crust) on a sheet of parchment paper that you have dusted with flour. Place this in the fridge while you prepare the filling. (I did not use a spice in the mix- you can certainly use cinnamon or nutmeg or ginger. For me, this pie is all about the fruit with just a note of almond in the crust.) In a small bowl, whisk together the sugars, vanilla bean seeds, cornstarch and zest. In a large bowl, gently toss together the cherries and apricots. Combine the orange juice and almond extract, drizzle over the fruit. Coat the fruit with the sugar, vanilla, cornstarch, zest mixture. Turn fruit into the pie plate, cover with second round of pie dough. Seal and crimp edges, prick the center of the pie with a fork to allow steam to escape. Paint the crust with egg wash and sprinkle with sugar. Place pie on a parchment paper lined baking sheet, cover edges of the pie with strips of aluminum foil to prevent over browning. Bake at 400 degrees for 45 minutes, then turn oven down to 375 for an additional 15 minutes. (Keep an eye on things here; if the crust is browning too quickly, you can reduce it to 350 and bake it a bit longer.) The pie is ready when the juices are thick and bubbling. (It baked for one hour and 10 minutes in my oven.) Set aside to cool on a rack before slicing.  (yields enough for an individual 5 and 1/2"double crusted pie) (Courtesy of Rose Levy Beranbaum)
8 Tablespoons cold butter, cut into cubes 1 and 1/3 cups all-purpose flour 1/4 teas. salt 1/8 teas. baking powder 3/4 cup extra sharp cheddar cheese, grated and cold (3 ounces) 2 Tablespoons + 1 and 1/2 teas. ice cold water 1 and 1/2 teas. apple cider vinegar Make sure the butter and cheddar cheese are cold. In the bowl of a food processor fitted with the metal blade, place the flour, salt and baking powder. Pulse once or twice, then add butter, pulse until mixture resembles coarse crumbs. Then add the cheddar cheese, pulse a few times to combine. (Don't over mix.) Remove the cover, add the water and vinegar, replace the cover and pulse once or twice. The mixture will be crumbly and not form a smooth dough. Empty the mixture onto a sheet of parchment paper, gently knead the dough a few times and it will hold together. Wrap the dough in plastic wrap and refrigerate for at least an hour. When ready to make your pie, divide the dough in half, fit one half into your pie plate, roll the other half for the lid and keep chilled.  (yields 6 double-fisted pastries)
(filling a nod to Tabora farms, pastry courtesy of British Good Food Magazine short-cut puff pastry) First prepare the filling- you will only need half of this to fill the turnovers, but you can use the extra for a cobbler filling or for a small pie, or over ice cream 2 cups purple plums (deep purple exterior, red interior; pitted, cut in chunks) 2 cups blueberries 2 cups blackberries ½ cup granulated sugar ¼ cup dark brown sugar 3 Tablespoons + ¾ teaspoon cornstarch ½ teaspoon cinnamon ¼ teaspoon freshly grated nutmeg 1 teaspoon orange zest 1 teaspoon lemon zest Place plums and berries in a medium bowl. Whisk together the sugar, brown sugar, cornstarch and spices. Toss over the fruit, stirring gently to coat. Place mixture in a saucepan and cook over medium heat for about 12-15 minutes until the mixture thickens and no longer tastes like cornstarch. Remove from the heat, add the orange and lemon zest and set aside to cool completely. Cover with plastic wrap and refrigerate until ready to use. Flaky Pastry Dough (yields enough for 6 turnovers) (This is one of the few times I use salted butter) 1 ¾ cups all purpose flour ½ teaspoon cream of tartar 2 sticks (= 8 oz. or 1 cup) of salted butter, cold and cut into cubes ½ cup cold water Place flour and cream of tartar in the bowl of a food processor fitted with the metal blade. Pulse a few times, then add the cold butter cubes, pulsing just until crumbly. Add the cold water and pulse a few times, just until the dough comes together. Turn out onto a sheet of parchment paper sprinkled with a dusting of flour. Form the dough into a disc, sprinkle with a bit of flour and roll the dough into a rectangle about ½ inch thick. If things are getting sticky, you can add a little extra flour, but don’t overdo it. Take the short ends of the rectangle, fold them in to meet at the center, then fold the dough in half, lengthwise; this will form 4 layers of dough. Roll the dough out again into a rectangle, dusting with flour as needed. Fold again, short ends in to meet at the center, then fold in half, lengthwise. Wrap the dough in plastic wrap, refrigerate for 20 minutes. You will repeat the rolling/folding twice more. Each time you roll the dough into a rectangle, fold the short ends to meet at the center, then fold in half, lengthwise. It sounds a bit complex, but it’s not and the end result is worth it. After you have completed the rolling and folding, wrap the dough in plastic and refrigerate for another 20 minutes or (even better) overnight. Pre-heat the oven to 400. Prepare an egg wash using 1 egg + 1 Tablespoon water. When ready to make the turnovers, roll out the chilled dough onto a sheet of parchment dusted with flour, into a rectangle measuring 18”x12”. Then cut six 6”squares. Return the squares to the fridge to stay cold while the oven heats up. Lay the squares onto a half-sheet tray lined with parchment paper. Paint the edges of each pastry square with the egg wash. Place 1/3 cup of the Plum Berry filling in the center of each square. Fold one corner of each square over the filling, forming a triangle. Press the edges together to seal tightly, brush the entire pastry with egg wash and sprinkle with sugar. When you have filled all of the turnovers, place them back in the fridge to cut good and cold. Use a fork to prick a few holes in the top of each turnover before going into the oven. Bake for about 20-25 minutes until golden. |
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