Tuesday, March 13, 2012

New Home Pie (Mandarin-Cranberry Meringue)

My boyfriend and I just moved into a new cute little two bedroom apartment in a quiet little neighbourhood just over the bridge from Ottawa. We're about 99% unpacked at this point (we still have to hang pictures and put up a couple of shelves here and there), and once we're finished I am definitely going to post a quick house tour.

After a long day of unpacking, nearly two weeks ago, I put my feet up and lit a new scented candle for the first time in the new house. It was a 3-wicked orange-cranberry candle and it smelled divine! Instantly I was inspired to invent a new pie with these flavours. I named it New Home Pie. 

In honour of Pie Day (3.14) I thought I would share this recipe with all of you! This recipe is definitely a keeper and is one of many that will be in the pie cookbook I am currently writing. So here's a sneak peak of the type of recipe you'll see once the book is finished... Pictures to come later!

New Home Pie

Mandarin- Cranberry Meringue

Crust:
One half batch of this pie dough, chilled

Mandarin custard:
  • 8 tbsp butter
  • 3/4 cup freshly squeezed mandarin juice
  • 3/4 cup sugar
  • zest of all mandarins
  • juice of half a lemon
  • pinch of salt
  • 3 egg yolks, slightly beaten
  • 3 whole eggs, slightly beaten


Cranberry jam:
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 cups fresh cranberries


Swiss Meringue :
  • 3 egg whites
  • ½ cup of sugar
  • Pinch of cream of tartar


Preheat oven to 400*F.

Mandarin custard:
Warm butter, juices, sugar, zest and salt in a medium saucepan. Once the butter has melted, mix egg yolks and whole eggs and temper with juice mixture. Whisk eggs back into the saucepan. Cook over low heat, whisking constantly to prevent curdling and burning. Whisk until filling thickens and holds its shape when you dip your whisk in. Press through sieve to make silky smooth. Let cool slightly before using, press plastic wrap onto the exposed custard to prevent a skin from forming.

Cranberry jam:
Boil water and sugar while stirring to dissolve. Add cranberries and boil about 10 minutes, or until cranberries burst. Use a potato masher to crush berries and cook until thick enough to coat the back of a spoon. Let cool before using.

Crust:
Roll out chilled pie dough and press into a tart pan, trimming excess. Cover with foil and fill with baking beads or dried beans. Pre-bake for 20 minutes, remove foil and bake for no more than 5 minutes further, until crust is lightly golden. Let cool until ready to use.

Lower oven temperature to 375*F.

Assembling:
Spread cooled cranberry jam onto cooled tart crust in a thin layer. Gently pour in mandarin filling. Bake for 10 minutes. Remove tart from oven and allow to cool down before applying meringue.

Meringue:
Combine the sugar and cream of tartar with the eggs in a double boiler. Whisk constantly to prevent curdling and heat until mixture feels hot. Take off the double boiler and pour into a machine bowl fitted with the whisk attachment, or use a hand mixer and whip until meringue cools down and holds medium peaks.
Turn on the broiler in your oven and let preheat, or have a hand torch at the ready. Pipe meringue onto pie, making sure that the meringue touches the crust and completely covers the filling. Put under broiler for no more than 2 minutes, or torch by hand until peaks are golden.
Serve immediately. 

(c) Jamie-Lee Cuerrier 2012

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