Elegant Pie by Karin Pfeiff-Boschek
Author:Karin Pfeiff-Boschek [Pfeiff-Boschek, Karin]
Language: eng
Format: azw3, epub
Publisher: Andrews McMeel Publishing
Published: 2019-10-28T16:00:00+00:00
Impressions of Autumn
Makes one (10 to 11-inch/25 to 28-cm) pie
This design marked the beginning of my journey into crust decoration and was extremely popular. It represents the fullness of autumn with the first leaves falling with many flowers still in bloom, including one of my favorites, asters. The crust is not difficult, but it requires accurate layout and five different cookie cutters. I made this with sweet nectarines that needed just a hint of sugar, but you can use any stone fruit, or even apple, that can be arranged decoratively.
Crusts
3 recipes Basic Pie Dough
Special Equipment
1¾-inch (4.5-cm) circle cookie cutter
1½-inch (4-cm) circle cookie cutter
Ruler
2 by 2-inch (5 by 5-cm) maple leaf cookie cutter
1 by 2-inch (2.5 by 5-cm) oak leaf cookie cutter
4½ by 1½-inch (11.5 by 4-cm) daisy cookie cutter (see picture at right)
2-inch (5-cm) “5-heart” cookie cutter (see picture at right)
Small artist’s paintbrush
Filling
6 to 8 peeled and thinly sliced nectarines
¼ to ½ cup sugar (50 to 100 g) (according to taste and the sweetness of the fruit)
Egg Wash
1 egg, beaten with a few drops of water
Roll out one batch of dough into a disk about 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick to fit the size of your pie pan. Line the pie pan with the bottom crust and carefully place the nectarine slices in concentric circles to form a smooth and attractive top layer. Place the prepared pie shell with fruit in the refrigerator until needed.
Roll out the other two batches of dough into disks about the same size as the first one. Remove any excess flour and then transfer to a pastry lifter to chill in the refrigerator for at least 15 minutes. Once chilled, place one disk of dough on your work surface and trim it to a circle about 11 inches (28 cm) in diameter. Proceed as directed.
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