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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Pie Crust
21/2 cups flour
1 tsp salt
1 cup cold unsalted butter (2 sticks), cut into 1/2-inch pieces
1/4 to 1/2 cup ice water
Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds. Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using. flour, for dusting Makes 2 crusts
1/2 pie crust
3 2/3 cups heavy cream
2/3 cup granulated sugar
4 large eggs plus 2 large egg yolks
1/4 tsp salt
1/4 cup dark rum
1/4 cup golden raisins
1/4 cup confectioners’ sugar
Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Trim dough flush with edge of pie plate, and then make 1/2-inch cuts at 3/4-inch intervals all around edge. Bend every other tab of crust forward. Refrigerate until firm, about 30 minutes.
Preheat oven to 400. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375°. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
Before serving, put remaining 2/3 cup cream and the confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream. Pie can be refrigerated, loosely covered, up to 3 days.
RUM-RAISIN PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Pie Crust
21/2 cups flour
1 tsp salt
1 cup cold unsalted butter (2 sticks), cut into 1/2-inch pieces
1/4 to 1/2 cup ice water
Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds. Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using. flour, for dusting Makes 2 crusts
1/2 pie crust
3 2/3 cups heavy cream
2/3 cup granulated sugar
4 large eggs plus 2 large egg yolks
1/4 tsp salt
1/4 cup dark rum
1/4 cup golden raisins
1/4 cup confectioners’ sugar
Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Trim dough flush with edge of pie plate, and then make 1/2-inch cuts at 3/4-inch intervals all around edge. Bend every other tab of crust forward. Refrigerate until firm, about 30 minutes.
Preheat oven to 400. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375°. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
Before serving, put remaining 2/3 cup cream and the confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream. Pie can be refrigerated, loosely covered, up to 3 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.