星期二
蘆筍炒香腸、香干肉絲、炒海帶
星期三
咖哩雞、煎豆包、花耶菜
星期四
炒魚餅、番茄炒蛋、小白菜
星期五
紅燒牛肉麵
2.19.2008
2.12.2008
2.08.2008
lattice-crust pear pie (梨子派)
Ingredint
麵粉3大匙
1/4小匙肉豆寇
1/8小匙鹽
2/3杯糖
2 1/2磅梨子去核切成8塊
1大匙檸檬汁
1大匙牛奶
派皮 Pastry dough
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 lb firm-ripe Bartlett or Anjou pears, peeled, each cut into 8 wedges, and cored
1 tablespoon fresh lemon juice
1 tablespoon milk
Preparation
烤箱預熱425˚F, 將麵粉、糖、香料、鹽、檸檬汁和梨子混合
將陷料放入派皮內，上面鋪上一寸寬格子狀派皮裝飾
用牛奶刷派皮表面後撒上1大匙糖
放入烤箱先用425˚F烤20分鐘
蓋上鋁箔紙再用375˚F烤到皮金黃（約一小時）
將派放在室溫冷卻約兩小時後即可食用
Put oven rack in middle position and preheat oven to 425°F.
Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.
文章翻譯自: http://www.epicurious.com/recipes/food/reviews/230484
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