So my goal to document a year of dinners has failed.... no surprise there. If I was having trouble coming up with a dinner theme, blogging about it would be infinitely more difficult... DUH
So I am moving on to Pie. I am reading a clever little book, called "Humble Pie", that I picked up at our local "Friends of the Library" book sale. I must confess, it has sparked my inner Pie Maker.
That being said. I am a clearly not a Pie Maker,. Nor do I come from a line of Pie Makers My pies to date are neither spectacular or even edible. My one success was a semi Mile High Apple Pie made for my middle Sons birthday. He loves Apple Pie, so after watching and episode of something on the Food Network, I decided to attempt my own. It wasn't as large as the one on TV and not even all that petty... but it did weigh. in at an incredible 8 pounds. Up till now frozen and graham cracker crusts have been my friend, a light and flaky pastry has just not been a high priority for me.
Here is my new goal. I will try at least one pie a week. I made a Rustic Berry Crostata on Friday with berries from my own yard. The juice ran out, and the crust was a little tough, but Papa ate it all so I will attempt another. I will research old cookbooks and websites. I will try a new one each week until I find success. I will keep you posted with the results and recipes
Here is the recipe for the Mixed Berry Crostata from Country Living Magazine :
Ingredients
- 1 1/4 cup(s) (plus 1 tablespoon) all-purpose flour
- 1/4 cup(s) (plus 2 tablespoons) sugar
- 1/8 teaspoon(s) salt
- 1/2 cup(s) (1 stick) unsalted butter, softened
- 2 large eggs, lightly beaten
- 1 cup(s) raspberries
- 1 cup(s) fresh blackberries
- 1 tablespoon(s) fresh lemon juice
- 1 tablespoon(s) turbinado sugar
Directions
- Make the dough: Combine 1 1/4 cups flour, 1/4 cup sugar, and salt in a large bowl. Form a well in center of the dry ingredients and place the butter and 1 egg in the well. Using your hands, mix the ingredients into a soft, pliable dough. Form it into a 4-inch disk and place it on lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment on a baking sheet, cover the dough with plastic wrap, and chill for 10 minutes. Preheat oven to 375°F.
- Make the crostata: In a small bowl, mix remaining flour and sugar and set aside. Remove the dough from the refrigerator and evenly spread the flour and sugar mixture on the dough, leaving a 1-inch-wide border around the edge. Place berries on top of the mixture and sprinkle with lemon juice. Fold the 1-inch border over top of the berries to form a 9-inch crostata.
- Bake the crostata: Lightly brush the top of the crostata dough with remaining beaten egg and sprinkle with turbinado sugar, if desired. Bake on the middle rack of the oven -- about 35 minutes. Remove from the oven and slide crostata with the parchment paper onto a wire rack. Cool for 1 hour. Serve warm or at room temperature.
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