Emile Henry Recipes

Sparkling Ruby Red and Mandarin Pie  recipe

Temperature: 350° F

Ingredients

Pate Sucre (Short Crust Recipe)
  • 3 C all purpose flour
  • 1/4 t salt
  • 1 C butter, room termperature
  • 1/2 C granulated sugar
  • 2  eggs, beaten slightly
Filling
  • 2 24 oz jars Ruby Red Grapefruit segments, drained
  • 1 24 oz jar Manadarin orange segments, drained
  • 1 1/2 C granulated sugar
  • 1/2 C  granulated tapioca
Topping
  • 2 T heavy cream
  • 2 T coarse sugar

Instructions

For the Pate Sucre (short crust)..Sift together flour and salt, and set aside. Beat the butter and sugar until light and fluffy. Add the egg, mixing just until incorporated. Add flour mixture and mix just until it comes together. Overmixing will make a tough crust.
Divide dough in half, and flatten each half into a disc. Cover with plastic wrap and chill for 20-30 minutes.
Flour your work surface, and roll out one disc into a circle large enough to fit your 9" pie pan and extend one inch over the edge. Gently roll the pastry around your floured rolling pin to lift it into place. Gently place pastry into pan and press into place.
Mix together filling ingredients and place in pie crust. Roll second pie crust disc into circle large enough to cover your pie, or cut into strips to make a lattice. Cover pie with top crust, and bake at 350* for one hour on lowest rack position.
During the last 20 minutes of baking, brush top of pie with heavy cream, and sprinkle liberally with coarse sugar. Allow to cool for 2 hours before cutting and serving. Excellent served with fresh whipped cream or ice cream.

Submitted By: C. Friesenhahn - Boerne, TX
Sparkling Ruby Red and Mandarin Pie