The "Ms. Kumquat", that's me, Mel, is at it again. Posting another kumquat recipe. I promise that this will be my last kumquat recipe. Hope no one is complaining.... I wonder why should anyone complained when I am posting some delicious dessert here, right?
KUMQUAT SHAKER PIE
Makes a 9-inch pie
Ingredients
6 oz
kumquats (about 180 -200g)
1 large
lime
½
teaspoon kosher salt
1 cup
plus 1 tablespoon turbinado sugar (divided) (I put in 130g but still sweet!)
4 large
eggs (divided)
¼ cup
unsalted butter, melted
2
tablespoons tapioca flour/starch
1
tablespoon water
1 All Butter
Pie Crust with Almond (see below recipe)
Method
Rinse
kumquats and lime thoroughly. Cut kumquats in halves to quarters lengthwise,
depending on the size. Remove the seeds. Slice the kumquats into eighth inch
thickness. Place sliced kumquats in a small, non-reactive bowl. Zest the lime,
and add the zest to the kumquats. Juice the lime into the bowl with the
kumquats, making certain not to incorporate any seeds. Add salt and 1 cup sugar
to the bowl. Stir to combine. Cover and set aside overnight, or up to 24 hours,
stirring once or twice during that time.
Place a
rack in the lower middle position of the oven, and preheat the oven to 425º F.
Separate
one of the eggs, placing the white into a small bowl, and the yolk into a
medium bowl. Set the white aside. Add the remaining 3 eggs to the bowl with the
yolk. Whisk until foamy. Whisk the melted butter into the eggs in a steady
stream. Whisk in the tapioca flour until no clumps remain. Stir the kumquat
mixture into the egg mixture. Set aside.
Roll out
the bottom crust of your pie dough, and place in a 9-inch pie pan. Trim the top
crust so it barely overhangs the edge of the pie pan. Give the filling a final
stir, and pour it into the crust. Gently spread out the kumquat pieces.
Add the
water to the reserved egg white, and whisk until combined. Brush the egg white
mixture onto the outer half-inch or so of the bottom pie crust. (This will help
to create a good seal between the top and bottom crusts.)
Roll out
the top crust of your pie dough. Gently drape it over the pie. Trim so there is
about a half-inch of overhang. Tuck the overhang over, so the edge is between
the top crust and the pie pan. Flute the edges to seal. Brush the top of the
pie with the egg white mixture, and sprinkle evenly with the remaining
tablespoon of sugar. Cut several steam vents in an attractive pattern near the
center of the pie.
Bake pie
for 30 minutes. Rotate pie 180º and cover with foil. Decrease oven temperature
to 350º F. Continue baking until the top crust has puffed up and a knife
inserted into one of the steam vents comes out clean, about 25 more minutes.
Let fully
cool on a rack. Can be stored in the refrigerator for several days, but bring
to room temperature before serving.
All Butter Pie Crust With
Almond
Recipe from Simplyrecipes.com
Ingredients
2 cups
all-purpose flour, plus extra for rolling
1/2 cup
finely ground blanched almonds or almond flour
16 Tbsp
(2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1
teaspoon salt
1 heaping
teaspoon brown sugar
3 to 6
Tbsp ice water, very cold
Method
1 Start
by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer
for 15 minutes so that they become thoroughly chilled.
2 In a food processor, combine flour, almond flour, salt, and sugar, pulse to
mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal,
with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until
mixture just begins to clump together. If you pinch some of the crumbly dough
and it holds together, it's ready, if not, add a little more water and pulse
again.
3 Remove
dough from machine and place on a clean surface. Carefully shape into 2 discs.
Do not over-knead the dough! You should still be able to see little bits of
butter in the dough. These bits of butter are what will allow the result crust
to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
4 Remove
one crust disk from the refrigerator. Let sit at room temperature for 5-10
minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on
a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As
you roll out the dough, use a metal spatula to check if the dough is sticking
to the surface below. Add a few sprinkles of flour if necessary to keep the
dough from sticking. Gently fold in half. Place on to a 9-inch pie plate,
lining up the fold with the center of the pan. Gently unfold and press down to
line the pie dish with the dough.
5 Add
filling to the pie.
What do you think the pie pattern shape I made? Nice ?
See the kumquat rind? Ooo.....I love it!
