how do you make chestnut pie?
Answers:
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Other Answers:
Chestnut Pie
A web-exclusive recipe from Italian Cooking and Living
For the dough:
1 cup all-purpose flour
8 tablespoons cold butter, cut into small dices
2/3 cup hazelnuts, ground
salt
3 to 6 tablespoons ice-cold water
butter for the mold
flower for dusting
For the filling:
11 ounces marron glacés or roasted chestnuts (see recipe for "caldarroste"), chopped
1 cup rum
6 tablespoons butter
2 egg whites
2 egg yolks
2/3 cup sugar
1/2 cup chestnut flour
1/3 cup all-purpose flour
cocoa powder for dusting
Preheat the oven to 350°.
Prepare the dough: Place the flour in a large bowl and work the butter into the dough with your fingers. You should end up with small pieces of butter the size of peas. Add the ground hazelnuts and a pinch of salt. Slowly start pouring 2 or 3 tablespoons of ice-cold water and knead by hand until the dough starts to take shape. Add more ice water if necessary. The dough should still be flaky and somewhat dry, but still hold together. Shape into a ball and wrap in plastic. Chill for at least 30 minutes.
Prepare the filling: In a bowl, mix the marron glacés (or the roasted chestnuts) with the rum and let marinate for 20 minutes. Melt the butter in a small pot and let it cool. In a food processor, whip egg whites to soft peaks. Separately, whip the yolks with sugar until they turn a very light yellow and start forming ribbons. Add the all-purpose and chestnut flowers, the melted butter, and fold in the whipped egg whites. Sprinkle some flour on a work surface and roll the dough to a 12-inch circle. Line a 9-inch pie pan with the dough, press the dough into the pan, and trim the edges. Fill the dough with the marinated chestnuts and pour in the filling. Bake the pie until set, about 45 minutes to 1 hour. Sprinkle with powdered chocolate and garnish with a few extra marron glacés.
For the dough:
1 cup all-purpose flour
8 tablespoons cold butter, cut into small dices
2/3 cup hazelnuts, ground
salt
3 to 6 tablespoons ice-cold water
butter for the mold
flower for dusting
For the filling:
11 ounces marron glacés or roasted chestnuts (see recipe for "caldarroste"), chopped
1 cup rum
6 tablespoons butter
2 egg whites
2 egg yolks
2/3 cup sugar
1/2 cup chestnut flour
1/3 cup all-purpose flour
cocoa powder for dusting
Preheat the oven to 350°.
Prepare the dough: Place the flour in a large bowl and work the butter into the dough with your fingers. You should end up with small pieces of butter the size of peas. Add the ground hazelnuts and a pinch of salt. Slowly start pouring 2 or 3 tablespoons of ice-cold water and knead by hand until the dough starts to take shape. Add more ice water if necessary. The dough should still be flaky and somewhat dry, but still hold together. Shape into a ball and wrap in plastic. Chill for at least 30 minutes.
Prepare the filling: In a bowl, mix the marron glacés (or the roasted chestnuts) with the rum and let marinate for 20 minutes. Melt the butter in a small pot and let it cool. In a food processor, whip egg whites to soft peaks. Separately, whip the yolks with sugar until they turn a very light yellow and start forming ribbons. Add the all-purpose and chestnut flowers, the melted butter, and fold in the whipped egg whites. Sprinkle some flour on a work surface and roll the dough to a 12-inch circle. Line a 9-inch pie pan with the dough, press the dough into the pan, and trim the edges. Fill the dough with the marinated chestnuts and pour in the filling. Bake the pie until set, about 45 minutes to 1 hour. Sprinkle with powdered chocolate and garnish with a few extra marron glacés. To get a quality recipe check out www.allrecipes.com
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