Dungeness Crab Pie with Braised Apples and Meyer Lemon Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 1 hour, 30 minutes; Cook: 1 hour, 18 minutes; Stand: 10 minutes. Ingredients:
1 2/3 cups all-purpose flour |
1 1/2 teaspoons kosher salt, divided |
2/3 cup cold butter, cubed |
3 to 4 tablespoons cold water |
1 tablespoon canola oil |
1 leek, cleaned and minced |
1/2 cup dry white wine |
1 1/2 cups heavy whipping cream |
3 large eggs |
2 tablespoons fresh tarragon, minced |
1/8 teaspoon freshly ground pepper |
1/2 pound fresh dungeness or blue crab meat, picked |
braised apples |
meyer lemon crème fraîche |
Directions:
1. Combine flour and 1 teaspoon kosher salt in a food processor; pulse to combine. Pulse in butter. Slowly drizzle in water, 1 tablespoon at a time, pulsing until a smooth ball of dough forms. Refrigerate dough 30 minutes. Roll dough into a 13-inch circle. Place in a 10-inch deep-dish pie plate; crimp edges of dough. Chill crust 30 minutes.
2. Line crust with parchment, and fill with pie weights or dried beans. Bake at 375° for 20 minutes. Remove parchment and pie weights, and bake 10 minutes or until crust is lightly browned. Let cool.
3. Heat oil in a medium skillet over medium-high heat. Add leek, and cook, stirring often, 5 minutes or until softened. Add wine, and cook 3 minutes or until most of the liquid evaporates.
4. Transfer leek mixture to a large bowl. Add cream, next 3 ingredients, and remaining 1/2 teaspoon kosher salt; whisk until smooth. Stir in crabmeat. Transfer mixture to crust, and bake at 375° for 30 to 35 minutes or until top is browned and center is almost set. Let stand 10 minutes before slicing. Serve with Braised Apples and Meyer Lemon Crème Fraîche.
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