CookEat Recipe
Green-Gage Pie
A double-crust pie filled with fresh green-gages and vanilla, finished with a little icing sugar and served cold.
Method
Steps
Step 1
Heat a conventional oven to 200°C. Weigh one pound of cold prepared folded butter pie paste and divide it into two equal parts. On a lightly floured surface, roll each part out to at least the thickness of a fifty-cent piece, large enough to line or cover the pie plate. Keep the pastry cold while preparing the filling.
Step 2
Lightly butter the pie plate. Line it with one part of pastry, press it around the edges and trim the excess.
Step 3
Wash the green-gages. Measure one quart of the whole fruit before taking out the stones, then remove all the stones. Toss all the pitted fruit with the ounce of sugar and the teaspoon of ready vanilla extract. Put the fruit in the lined plate.
Step 4
Brush the pastry edges lightly with beaten egg. Cover with the second piece of pastry and press the edges together to seal. Make a few small incisions in the lid and brush the top lightly with beaten egg.
Step 5
Bake for about thirty minutes, continuing until the base, sealed edges and lid are fully baked and golden, the fruit is soft and its juices are bubbling through the vents. If the exposed edge colours too quickly, protect it while the rest finishes cooking.
Step 6
Remove the pie from the oven and dust it with a little icing sugar. Let it cool promptly, refrigerate at 4°C or below within two hours, and chill until cold.
Step 7
Cut and serve cold, keeping the rest refrigerated.
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