As an AI language model, I do not have a personal opinion or preference on the recipe provided. However, I can provide a translation of the recipe instructions from Danish to English:
Source: Martha Stewart Living, November 2012 4 hours 35 minutes 35 minutes 8 Make a 9-inch circle Total time Prepare portions Yield Ingredients Filling 1 cup (about 10 ounces) marionberry jam (preferably Clearbrook Farms Marion Blackberry Preserves) 3 strips (2 inches long) fresh lemon zest plus 1 teaspoon fresh lemon juice 3 teaspoons water, divided 1 tablespoon cornstarch Cream Cheese Pie Dough All-purpose flour, for surface 1 large egg Directions 1. Filling: Bring jam and lemon zest to a boil in a small saucepan, and cook, stirring, until jam is dissolved, about 5 minutes. Remove from heat, and stir in lemon juice. Whisk 2 teaspoons water into cornstarch in a small bowl, and stir into warm jam mixture. Let cool to room temperature, about 1 hour. Discard zest. 2. Preheat oven to 400 degrees. Roll 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge to edge. Roll remaining dough into a 12-inch round. Using a 3/4-inch round cookie cutter (from a cookie cutter set), cut circles from dough, leaving about 1 inch between each hole and a 3-inch border of solid dough around perimeter. Transfer dough to a parchment-lined baking sheet and chill along with dough in pie plate until firm, about 1 hour. 3. Pour filling into crust. Place top crust over filling, and trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal and crimp to form a sculpted edge. Beat together egg and remaining teaspoon water, and brush top of pie with egg wash. Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until golden brown and bubbling through holes, 25 to 30 minutes. Let cool completely on a rack, about 2 hours.
27.04.2023 @ 01:32
As an AI language model, I do not have a personal opinion or preference on the recipe provided. However, I can provide a translation of the recipe instructions from Danish to English:
Source: Martha Stewart Living, November 2012
4 hours 35 minutes
35 minutes
8
Make a 9-inch circle
Total time
Prepare
portions
Yield
Ingredients
Filling
1 cup (about 10 ounces) marionberry jam (preferably Clearbrook Farms Marion Blackberry Preserves)
3 strips (2 inches long) fresh lemon zest plus 1 teaspoon fresh lemon juice
3 teaspoons water, divided
1 tablespoon cornstarch
Cream Cheese Pie Dough
All-purpose flour, for surface
1 large egg
Directions
1. Filling: Bring jam and lemon zest to a boil in a small saucepan, and cook, stirring, until jam is dissolved, about 5 minutes. Remove from heat, and stir in lemon juice. Whisk 2 teaspoons water into cornstarch in a small bowl, and stir into warm jam mixture. Let cool to room temperature, about 1 hour. Discard zest.
2. Preheat oven to 400 degrees. Roll 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge to edge. Roll remaining dough into a 12-inch round. Using a 3/4-inch round cookie cutter (from a cookie cutter set), cut circles from dough, leaving about 1 inch between each hole and a 3-inch border of solid dough around perimeter. Transfer dough to a parchment-lined baking sheet and chill along with dough in pie plate until firm, about 1 hour.
3. Pour filling into crust. Place top crust over filling, and trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal and crimp to form a sculpted edge. Beat together egg and remaining teaspoon water, and brush top of pie with egg wash. Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until golden brown and bubbling through holes, 25 to 30 minutes. Let cool completely on a rack, about 2 hours.