Blueberry and Raspberry Pie

INGREDIENTS

• 2 pints blueberries (4 cups)
• ³⁄₄ cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon lemon rind, grated
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₄ teaspoon nutmeg
• 2 tablespoons unsalted butter
• 1 egg, well beaten with
• 1 pinch salt, for egg washing top of pie
• 2 tablespoons sugar, for top of pie
• 2 individual pie crusts

DIRECTIONS

• Combine 1 cup berries with 3/4 cup sugar in pan.
• Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
• Combine cornstarch and water in bowl.
• Add to pan with blueberries.
• Cook over medium heat until mixture comes to full boil and is clear and thick.
• Pour hot mixture into large bowl.Cool until warm.
• Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
• Let cool before adding to pie crust.
• Add top crust and brush with egg wash, sprinkle with sugar.
• Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
• This technique works for any delicate fruit such as raspberries or strawberries.

Spinach in Puff Pastry

Ingredients:

4 tablespoons (1/2 stick) unsalted butter

2 cups chopped onions (2 onions) 

1 tablespoon chopped garlic (3 cloves) 

2 (10-ounce) boxes frozen chopped spinach, defrosted
 
1/3 cup chopped scallions, white and green parts (2 scallions) 

1 cup grated Gruyere cheese
 
3/4 cup freshly grated
Parmesan cheese 

4 extra-large eggs, lightly beaten 

1 tablespoon dry bread crumbs, plain or seasoned
 
2 teaspoons kosher salt 

3/4 teaspoon freshly ground black pepper 

1/2 teaspoon ground nutmeg
 
1/4 cup toasted pignoli (pine) nuts 

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator 

1 extra-large egg beaten with 1 tablespoon water, for egg wash 

Preheat the oven to 375 degrees F.

Directions:

Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.

Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

"Barefoot in Paris" by Ina Garten