Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Pies for fruit lovers

FALLBROOK – Guest cook for this week's dining article is Hanh DeMore, a 14-year resident of Fallbrook. DeMore submitted two recipes for pies she makes for special occasions. "I made this tomato pie for the Fallbrook Garden Club picnic at Live Oak Park," she said.

An avid gardener who grows lots of fruit and vegetables at home, she also likes to make berry pies. The one in the photo was made for her husband's 86th birthday last April 1. She volunteers all over Fallbrook for different nonprofits, baking two pies on Flag Day for the Fallbrook Senior Center Pie Auction last year. One pie sold for $52 and the other one, decorated with the flag, went for $18.

For information on submitting recipes to be a guest cook, email [email protected] or call (760) 723-7319, ext. 109.

Tomato Pie

Crust:

  • 2 1/4 cups self-rising wheat flour
  • 1 cup cold butter, cut up
  • 8 cooked bacon slices, chopped
  • 3/4 cup sour cream
Filling:
  • 2 3/4 pounds assorted large tomatoes, divided
  • 2 teaspoons kosher salt,
  • 1 1/2 cups (6 oz.) freshly shredded Cheddar cheese
  • 1/2 cup freshly shredded Parmigiano Reggiano (or Parmesan cheese as it is called in English)
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 1 tablespoon apple cider vinegar
  • 1 green onion, thinly sliced
  • 2 teaspoons sugar
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons yellow cornmeal
Preparation:
  1. Prepare crust: Place flour in bowl of a heavy-duty electric mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
  2. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
  3. Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
  4. Meanwhile, prepare filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
  5. Preheat oven to 425°. Stir together cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
  6. Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
  7. Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning.
  8. Let stand 1 to 2 hours before serving.

Berry Pie

Pastry:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 1/2 cup (1 stick) unsalted butter, chilled, and cut into 1 inch pieces
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1-2 tbsp ice water
Filling
  • 2 1/2 cups fresh (or frozen) blueberries
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp all-purpose flour
Garnish - use only fresh fruit
  • 3 kiwis sliced into 1/4 " slices
  • 1 container of fresh raspberries (about 1 cup)
  • 1 1/2 cup fresh blueberries
  • 1 container blackberries
Glaze 1/2 cup apricot preserves melted in microwave
  1. Directions: In food processor, place flour, salt, and sugar and pulse to combine. Add the butter and pulse until the mixture resembles a course meal. In a small bowl, whisk the egg with the vanilla. Add it to the mixture and pulse again until the pastry starts to hold together when pinched. Add the ice water, if necessary, to help it come together. Try not to process more than 30 seconds (pulses) all together.
  2. Transfer the pastry to an 11 inch fluted tart pan, sprayed with cooking spray. Press evenly over the bottom and up the sides on the pan. Cover and place in the refrigerator while you prepare the blueberry filling.
  3. Preheat the oven to 425 degrees F°.
  4. In a large bowl, combine the sugar and flour for the filling.
  5. Add the 2 1/2 cups of blueberries and toss to coat. When the oven comes to temperature, remove the chilled pastry crust from the refrigerator and evenly pour/spread the filling mixture into the bottom of the crust. Place the tart pan on a cookie sheet and bake for 15 minutes. Then reduce oven temperature to 350 degrees F° and continue to bake until the pastry edges start to turn golden brown (about 20-30 minutes). Remove from the oven and place just the tart pan on a wire rack to begin cooling.
  6. While the filling is still warm and gooey, start to arrange the fresh fruit on the tart, pressing the pieces down into the filling. Mix the glaze and brush on a light layer around all the fruit.
  7. Remove the tart from the pan while it's still slightly warm and place on its serving platter (it will remove easier when warm). I leave the bottom of the pan under the tart - just remember to cut gently so you don't score the pan!
  8. Let the tart cool to room temperature before serving.

 

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