Imagine a dessert that feels like a gentle embrace from nature itself—a pie that combines the tartness of cloudberries with the zesty brightness of citrus. This recipe takes advantage of modern gadgets to create an unforgettable pie that will impress your guests and linger in their memories. Let’s dive into this sweet adventure with a twist!
Ingredients
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- For the filling:
- 1 cup fresh or frozen cloudberries (thawed if frozen)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- ½ cup heavy cream
- For the topping:
- 1 cup whipped cream (store-bought or homemade)
- Zest of lemon and orange, for garnish
- Edible flowers (optional, for decoration)
Instructions
Start by preheating your oven to 350°F (175°C). While the oven heats, let’s prepare the pie crust.
In a food processor, combine the flour, butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, and pulse until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Once the dough is chilled, roll it out on a lightly floured surface until it’s about ¼ inch thick. Transfer it to a 9-inch pie pan, pressing it into the edges. Trim any excess dough. Use a fork to poke holes in the bottom to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 10 minutes, or until golden brown. Set aside to cool.
While the crust cools, prepare the filling. In a medium bowl, combine the cloudberries, granulated sugar, and cornstarch. Use an immersion blender to puree the mixture until smooth, leaving a few chunks for texture. In a separate bowl, whisk together the eggs, zests, and heavy cream. Gradually fold in the cloudberry mixture until fully combined.
Pour the filling into the cooled pie crust. Using a sous vide precision cooker, set it to 185°F (85°C). Place the pie in a heatproof dish and submerge it in the water bath for 30 minutes. This method ensures a perfectly set filling without overcooking it. If you don’t have sous vide equipment, simply bake the pie in the oven for 25-30 minutes, or until the filling is just set and slightly jiggly in the center.
Once done, remove the pie from the water bath or oven and allow it to cool completely at room temperature. Refrigerate for at least 2 hours to allow the flavors to meld.
Before serving, top the pie with whipped cream and garnish with additional citrus zests and edible flowers for a touch of elegance. Slice and watch as your guests are transported to a sunny orchard with every bite!
This Cloudberry Citrus Dream Pie is not just a dessert; it’s a celebration of flavors and textures. Enjoy the whimsical journey of flavors that dance on your palate!