Summer Fruit Pie This recipe comes from the amazing students in the CHW Netanya Technological High School Patisserie Program, just in time for summer. It’s the perfect dessert for any occasion. If you’re feeling extra fancy, add a few edible flowers to the top! Pastry Dough
• 1 cup (150 grams) all-purpose flour • ½ cup (100 grams) cold, unsalted butter, cut into 1-inch cubes • ¼ cup (50 grams) sugar • 1 egg • Pinch of vanilla • Squeeze of lemon 1. Using a blender, food processor, or by hand, blend together flour and sugar 2. Crumble cold butter into the mixture 3. Slowly add eggs, vanilla, and lemon and mix until it becomes a dough 4. Place dough onto clean, floured surface and knead the dough until it sticks together 5. Form dough into a disk shape, cover with plastic wrap and place in fridge for at least 1 hour (up to 2 days) 6. Remove from fridge and let sit for a few minutes until dough softens 7. Pre-heat oven to 350°C (660°F) 8. Using a rolling pin, on a floured surface, roll the dough to 5mm-thickness 9. Gently press dough into pie dish (any shape), so it sits evenly on the bottom and sides of dish 10. Cook for 40-50 minutes or until golden brown 11. Set aside
Crème Patissiere
• 2 cups (500 grams) milk, cold • 1 vanilla bean, split lengthwise or teaspoon of vanilla, optional • 4 egg yolks • 1 cup (100 grams) sugar • ¼ cup (50 grams) cornstarch 1. In a saucepan, over medium heat, combine the milk and vanilla bean 2. While milk is on stove, whisk together the egg yolks and sugar 50
ORAH Magazine Summer 2019
3. Add cornstarch into the egg mixture 4. Whisk until smooth, then set aside 5. Return to milk mixture, once it reaches near boil, remove from heat, and take vanilla bean out of saucepan 6. Slowly pour the hot milk into the egg mixture. *This must be done slowly to avoid cooking the egg yolks in the process 7. Whisk the mixture until blended 8. Using a strainer, pour the mixture back into the saucepan 9. Over medium heat, allow mixture to reach a boil while constantly whisking 10. Cook for 1 minute after it reaches a boil and ensure the cream remains smooth 11. Remove from heat, cover, and allow to cool 12. Use cream once it has cooled or refrigerate until needed (ensure to mix the cream again before use) 13. Return to your baked pie crust, pour cream over the crust until it reaches the top
Fruit Toppings
• Your choice of seasonal fruits (berries, peaches, apples, plums, pears, apricots, etc. 1. Thinly slice the fruit 2. Place fruit over the cream in a creative design of your choosing
Fruit Glaze
• Your choice of jam/jelly 1. In saucepan, warm jelly/jam over medium heat 2. Slowly add a little water until mixture thins 3. If needed, strain jelly/jam to ensure glaze is smooth 4. Let mixture cool, then gently brush glaze over the fruit
