Subj : BH&G 1848
To   : ALL
From : DAVE DRUM
Date : Wed Feb 17 2021 15:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Clementine Chess Pie
 Categories: Pies, Pastry, Citrus, Dairy
      Yield: 10 Servings
 
MMMMM----------------------SHORTBREAD CRUST---------------------------
      1 c  All-purpose flour
      6 tb Cold unsalted butter, cut
           - into small pieces
    1/2 c  Cornstarch
    1/4 c  Sugar
    1/2 ts Salt
      1    Egg yolk
      2 tb Cold water
      1 ts Vanilla

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Sugar
    1/2 c  Unsalted butter; softened
        pn Salt
      2 ts All-purpose flour
      2 ts Fine cornmeal
      2 dr Orange food coloring; (opt)
      5 lg Eggs
    3/4 c  Creme fraiche
           Fine shredded peel of 1
           - clementine
           +=OR=+
      1 ts Orange peel
           +=AND=+
      2 ts Lemon peel
      3 tb Clementine or orange juice
      1 tb Lemon juice
      1 ts Vanilla

MMMMM----------------------GOLDEN DRESS-UP---------------------------
           Wilton® gold color mist food
           - spray

MMMMM-----------------QUICK CANDIED CLEMENTINES----------------------
      2    Clementines
      1 tb Orange marmalade; melted
 
  SHORTBREAD CRUST: In the bowl of a food processor fitted
  with the blade attachment, combine all-purpose flour,
  unsalted butter (cold and cut into small pieces),
  cornstarch, sugar, and salt. Pulse until mixture resembles
  coarse cornmeal. In a small bowl whisk together egg yolk,
  cold water, and vanilla extract until well combined. While
  pulsing, slowly pour egg mixture into flour mixture. Pulse
  until just moistened; turn onto plastic wrap. Gently knead
  until any dry patches are incorporated. Wrap and
  refrigerate at least 20 minutes.
  
  Set oven @ 350ºF/175ºC.
  
  Crumble 2/3 of the shortbread dough over the surface of a
  9-inch deep-dish pie plate. Gently press dough evenly onto
  bottom and sides; trim excess. Prick bottom and sides of
  pastry with a fork. Chill 45 minutes. Line pan with
  parchment; fill to the top with dried beans or pie
  weights. Bake 15 minutes. Carefully remove parchment and
  weights; loosely cover with foil. Bake 5 to 8 minutes more
  or until dough begins to brown. Cool on a wire rack.
  
  FILLING: In a large mixing bowl beat together sugar,
  butter, and a pinch of salt until light and fluffy. Add
  flour and cornmeal; mix until just incorporated. Add eggs,
  one at a time, until incorporated, scraping down sides of
  bowl between additions. Add 2 drops orange food coloring,
  if desired.
  
  In a small bowl whisk together creme fraiche, clementine
  and lemon juices and peels, and vanilla; beat into butter
  and sugar mixture. Scrape down sides; mix until
  incorporated. (It may look curdled. This is OK.) Pour into
  prepared crust. Bake 35 to 40 minutes or until pie is just
  set but still has a very slight wiggle in center. Cool on
  a wire rack
  
  Prepare gold cookie medallions (see Golden Dress-Up,
  below) and Quick Candied Clementines. Serve on pie.
  
  GOLDEN DRESS-UP: Roll the remaining crust dough to 1/8"
  thick between two sheets of waxed paper or parchment
  paper. Place on a baking sheet and chill 5 minutes or
  until firm. Using an embossed maple cookie stamp, press
  gently on the dough, and using a round cutter, stamp out
  medallion shapes. Place the medallions on a parchment
  lined baking sheet and bake at 350 degrees F for 5 to 10
  minutes or until just golden brown. Allow to cool
  completely on a wire rack. Spray each medallion with
  Wilton gold spray and allow the spray to dry.
  
  QUICK CANDIED CLEMENTINES: Cut clementines into paper-thin
  slices; brush generously with melted orange marmalade; let
  dry completely.
  
  Makes: 10 servings
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 07 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I categorically deny ever having written a word of this.
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