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  • FRUITS OF THE FOREST PIE by Gary Solomon

    Gary Solomon
    Posted November 15, 2005 10:57 AM

    1/3 cup Crisco shortening
    2 tablespoons butter
    2 tablespoons ice water
    1 cup all purpose flour

    To prepare crust by hand:
    1 In a narrow bowl, combine flour, salt and shortening. Using two knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
    2 Sprinkle water over flour mixture as you toss with a fork. Don’t keep stirring. Turn only about 8-10 times. Continue with Step 3 below.

    Or prepare crust using a food processor:
    Chill flour, Crisco, butter, water
    Measure flour into work bowl. Add salt. Pulse 3 times.
    Add Crisco. Pulse 6 times.
    Add butter that has been cup up into chunks. Pulse 4 times. Add water one tablespoon at a time. Pulse after each addition.

    3. Pour out of bowl onto plastic wrap. Create a 5 inch disc and flatten. Refrigerate.
    4. After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover your disc with another piece of wrap or parchment. Roll out from the center, until disc is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9½ inch pie pan. Remove wrap. Trim edge to about ½ inch around outside of pan.
    5. Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.

    4 eggs, lightly beaten
    ¼ cup packed brown sugar
    1/2 cup white sugar
    1 teaspoon vanilla
    I cup light corn syrup
    ½ teaspoon salt
    4 tablespoons melted butter
    2 cups lightly toasted mixed nuts (1/2 cup pecan halves, 1/3 cup coarsely chopped macadamias, 1/3 cup slivered almonds, ½ cup cashew halves–split, 1/3 cup chopped hazelnuts)
    Fruits of the Forest Pie
    Page 2

    To prepare filling and topping:
    1. Coarsely chop macadamias and almonds. Heat oven to 350 degrees, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5-6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
    2. Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top.
    3. Cover edge of crust with foil.
    4. Bake in preheated 350 degree oven 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it’s done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.