It'r rainy and wet outside today so I decided to actually cook tonight.
For lunch today I'm using up some left over spinach and mashed potatoes.
I'll make some spinach mashed potato pancakes with some shredded cheese.
I've got some nice, ripe plantains and was trying to decide what to do with
them. While thumbing through Rick Bayless's book, the Mexican Kitchen, I
came across this recipe which I'm going to tackle. I have not made this
before, but I'm going to give it my best shot. The pie thread made me
hungry for a different kind of pie I've not had. Since I'm a terrible
baker I usually buy my pies.
Spicy Plantain Pie
(Pay de Pla'tano)
Crust:
1 cup (4 1/2 ounces) all-purpose flour (measured by scooping and
leveling)
4 tablespoons chilled, unsalted butter, cut into 1/2 inch bits
2 tablespoons vegetable shortening or rich tasting lard, chilled,
cut into 1/2 inch bits)
1/2 teaspoon sugar
1/8 teaspoon salt
1 egg yolk, beaten slightly
Filling:
2 medium (1 pound total) very ripe (black-ripe) plantains
2/3 cup firmly packed dark brown sugar
About 1 1/2 cup Sweetened Whipped Cream (recipe follows at the end),
flavored with brandy, for serving.
3 tablespoons room-temp butter
2 large eggs, room-temp
1 tablespoon molasses
(The next 3 spices are better if ground fresh)
1 teaspoon allspice
1/2 teaspoon cinnamon, preferable Mexican canela
pinch of cloves
1 cup heavy (whipping) cream
1/4 cup milk
1. The dough - Measure the flour, butter and shortening (or lard)
into a bowl or a food processor fitted with the metal blade. Quickly work
the fats into the flour with a pastry blender or pulse the food processor
until the flour looks a little damp (not powdery) but tiny bits of fat are
still visible. If using a food processor, transfer the mixture to a bowl.
Mix together the sugar, salt and 2 tablespoons of ice water.
Using a fork, little by little work the ice-water mixture into the flour
mixture. The dough will be in rough, rather stiff clumps; if there is
unincorporated flour in the bottom of the bowl, sprinkle in a little more
ice water and use the fork to work it together. Press the dough together
into a flat disk, wrap in plastic, and refrigerate at least 1 hour.
On a lightly floured surface, roll the dough into a a 12-inch
circle. Carefully transfer to a 9-inch glass pie pan (I find it easier to
roll the dough onto the rolling pin, then unroll it onto the pie pan).
Decoratively crimp the edge and trim off the excess dough. Refrigerate at
least 30 minutes.
2. Prebaking the crust - Heat the oven to 400 degrees. Lightly oil
a 15-inch piece of foil and lay it, oiled-side down, into the crust (heavy
duty foil is too stiff to work); press down to line the crust snugly. Fill
with beans or pie weights about 15 minutes, until beginning to brown around
the edges. Reduce the oven temp to 350 degrees. Carefully remove the
beans (or weights) and foil, return the crust to the oven for 8-10 minutes,
until it no longer looks moist. (If it bubbles at this point, gently press
it down with the back of a spoon.) Brush the beaten egg yolk over the
crust, then let cool completely.
Me:
(Thank Gawd this part looks easier)
3. The filling - Peel the plantains and puree in a food processor.
Add the brown sugar, butter, eggs, molasses, allspice, cinnamon and cloves.
Process until combined, then add the cream and milk, and pulse to
incorporate them.
4. Baking - Pour the filling into the prebaked pie shell. Bake in
the lower third of the oven until *barely* set in the center (a knife
inserted 1/2 way between the edge and the center should come out clean), 35
to 45 minutes. Cool on wire rack, then slice and serve, either slightly
warm or at room temp, and preferably with a good dollop of bandy-laced,
sweetened whipped cream.
The pie is best served the day it is baked. The dough can be made several
days in advance or the prebaked crust can be kept for a day or so, covered
at room temp.
I'll be making some enchiladas for the main course. They are a snap
compared to this pie 😉
Michael
--
This is how it works in my house. Click the pic to enlarge it:
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