Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups fresh sorrel leaves, chopped
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour and cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, until the dough comes together in a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a separate mixing bowl, whisk together the sugar, cornstarch, salt, cinnamon, and nutmeg.
5. Add the chopped sorrel leaves and lemon juice to the bowl, and toss to coat the leaves evenly.
6. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish, and trim the edges.
7. Pour the sorrel mixture into the pie crust, and drizzle with melted butter.
8. Brush the edges of the pie crust with beaten egg.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Allow the pie to cool for at least 15 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Total fat: 15g
Saturated fat: 9g
Cholesterol: 65mg
Sodium: 90mg
Total carbohydrate: 36g
Dietary fiber: 1g
Total sugars: 18g
Protein: 3g
Substitutions for ingredients:
- If fresh sorrel leaves are not available, you can use frozen sorrel or substitute with spinach.
- You can use lime juice instead of lemon juice.
- If you don't have unsalted butter, you can use salted butter and reduce the amount of added salt.
Variations:
- You can add sliced strawberries or rhubarb to the sorrel filling for a fruity twist.
- For a savory version, you can add cooked bacon or ham to the filling.
Tips and Tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Letting the pie cool before slicing will help the filling set and make it easier to cut.
Storage Instructions:
- Sorrel pie can be stored in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or foil before storing.
Reheating Instructions:
- To reheat the pie, preheat the oven to 350°F.
- Cover the pie with foil and bake for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the pie with a dollop of whipped cream or vanilla ice cream.
- Garnish with fresh sorrel leaves or lemon zest.
Pairings:
- Sorrel pie pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
- A simple green salad or roasted vegetables would make a great side dish for this pie.
Troubleshooting Advice:
- If the pie crust is too dry, add a little more ice water.
- If the filling is too runny, add a little more cornstarch.
Food Safety Advice:
- Make sure to wash the sorrel leaves thoroughly before using them in the pie.
- Store the pie in the refrigerator to prevent bacterial growth.
Food History:
- Sorrel pie is a traditional dish in the Southern United States, where sorrel grows abundantly.
Flavor Profiles:
- Sorrel pie has a tangy and slightly sour flavor from the sorrel leaves, balanced by the sweetness of the sugar and spices.
Serving Suggestions:
- Serve sorrel pie as a dessert or a savory side dish.
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