Blue Chair Cooks with Jam & Marmalade (Blue Chair Jam) by Rachel Saunders
Author:Rachel Saunders [Saunders, Rachel]
Language: eng
Format: azw3
ISBN: 9781449461140
Publisher: Andrews McMeel Publishing
Published: 2014-10-07T04:00:00+00:00
SERVING
Heavy cream, whipped to soft mounds (optional)
DAY 1 To make the mincemeat, combine the currants, dates, pears, raisins, candied lemon peel, candied orange peel, candied ginger, and kumquats in a large bowl. Add the grated apple and sugar and mix again. Add the lemon zest, lemon juice, jam, brandy, rum, and vanilla and mix well. Sprinkle the salt, white pepper, cinnamon, ginger, mustard, star anise, and cloves over the top, mix again, and stir in the suet. Transfer the mixture to an airtight storage container and let macerate at room temperature for 6 days, stirring once a day. After this point, transfer the mincemeat to the refrigerator for longer storage; it will keep for several weeks.
6 DAYS LATER Add the beef to the mincemeat mixture and stir well to combine. Refrigerate until needed.
To make the crust, mix the flour, salt, butter, and cream cheese together with your hands until the dough comes together. Turn the dough onto a very lightly floured board and, kneading briefly, gather the dough into 2 neat 1-inch-thick discs, one slightly larger than the other. Wrap the discs in plastic wrap and place them in the refrigerator to chill for at least 2 hours or up to 48 hours. The dough can also be frozen for future use.
Position a rack in the middle of the oven and preheat the oven to 375°F. Lightly butter a deep-dish 9-inch pie plate. Place the larger of the 2 chilled pastry discs on a lightly floured board. Beat the dough briefly with a rolling pin to soften it if needed. Roll it out into an even 12-inch circle, turning it often and flouring your board and rolling pin lightly as needed. Carefully fit the dough into the prepared pan. Using sharp clean scissors, trim the overhang so the dough extends ¼ inch beyond the edge of the pie plate. In a small bowl, beat the egg white until loosened. Brush the dough all over with egg white to seal it.
Add the dough trimmings to the second pastry disc. On a lightly floured board, roll the disc into a 10-inch-long oval. Using a fluted ravioli cutter, cut the oval lengthwise into 14 (½-inch-wide) strips. You should have exactly enough dough.
Pour the mincemeat into the prepared pie shell and smooth the top. Position the dough strips over the filling in a dense crisscross lattice, starting in the middle of the pie and using 7 strips of dough for each direction. Trim any overhanging dough strips. Fold the outer edge of the piecrust with the dough strips under the top edge of the bottom crust, trimming any excess. Crimp the edges with your fingers. Brush the entire crust with egg white.
Bake until the crust is golden brown and the mincemeat is gently bubbling in places, about 1 hour. Cool briefly on a rack before serving. The pie should be served warm, either with whipped cream, if using, or plain.
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