Tuesday, June 22, 2010

Marriage Pie

No, i'm not getting married just yet =P Watched this show on AFC once, so there was this two guys in London and they specialize in Pies and Tarts and this Marriage Pie is apparently their best seller. Marriage pie is a pie filled with 2 kinds of fruits (hence the name). The nicest thing about this pie, other than the deliciousness, is the color the fruit fillings turns out after baking. The apples blushes brightly in a Magenta tone, oh so pretty! Recipe may seem long, but it really isn't.

It wasn't a step by step kind of explanation, they were being interviewed by someone else, and they were just talking through while the hands were just mixing everything. I only got the filling part, so I used my own Pate Brisee (short crust pastry) recipe which only requires 4 ingredients.

Pate Brisee mixture should look like this, leaving the bigger butter crumbs as it will result in a nice flaky and crumbly shell

Marriage Pie


For the filling

3 -4 Granny Smith apples
A handful of Blueberries
2 tbsp brown sugar
1 tsp cinnamon powder
1/4 tsp ground nutmeg
1/4 tsp salt
Juice and rind of 1 orange


In a bowl, toss all ingredients until well combined. Allow to macerate for a good 2 hours.

For the Pate Brisee
Recipe yields for 2 7inch pie pans

1 1/2 cups all purpose flour
115g cold butter, cubed
2 tbsp caster sugar
1/4 tsp salt
2-3 tbsp cold water


1. Combine all ingredients in a big bowl, except for cold water and start to rub the butter between your thumb and fingers into the flour until mixture crumbles (this process should be done in less than 5 minutes, making sure the butter doesn't melt in the warmth in your hands).
2. At this point, drizzle in 1 - 2 tbsp cold water and knead lightly until dough comes together. If it's too crumbly, add another tbsp of water. Stop kneading, DO NOT KNEAD FOR MORE THAN 30 SECONDS.
3. Divide dough into 2 equal halves, cling wrap and refrigerate for an hour.
4. After an hour (at this point, preheat oven to 220DegC), take one dough out, thaw for about 5 minutes. Roll dough ( I roll doughs between 2 cling wraps which i strongly suggest as it prevents dough from cracking and sticking to the surface and rolling pin) as thinly as desired. Transfer into your pie dish and gently press into the sides.
5. Now pour in the macerated fruits and its juices.
6. Roll out the other chilled dough, cover pie. Make a 2inch slit in the center (i used my little heart shaped cookie cutter to do so and also cut out more heart shapes from the left over dough to seal the edges of the pie, just because they're pretty!).
7. Brush the top lightly with egg wash, and into the oven for 40 - 45 minutes.
8. Allow pie to sit and set for 4 hours before cutting through. BON APPETIT!

Pretty as pie! Right out of the oven..see the escaped juices around the pan *lick lick*

Pairs amazingly with cool whipped cream or even better...one whole scoop of
Vanilla ice cream =)


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