This is from Plenty by Yotam Ottolenghi. Get yourself a copy, stat.
Serves 6 (Or a handful of hungry ladies)
Ingredients
1/2 cup rice vinegar
3 tbsp sugar
1/2 tsp salt
2 garlic cloves, crushed
1/2 fresh red chile, (or red pepper flakes or jalapeno if you can't find it)
1 tsp toasted sesame oil
grated zest and juice of one lime
1 cup sunflower oil
2 eggplants, cut into 3/4 inch dice, or into 1/4 inch thick strips
2 cups basil leaves, chopped or julienned (or Thai basil, but less of it)
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced
Handful of cashews, or pepitas (pumpkin seeds) lightly toasted in a pan on the stove
Directions
In a small saucepan gently warm the vinegar, sugar, and salt for up to a minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.
Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown, remove to a colander, sprinkle liberally with salt, and leave there to drain.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender (but still al dente). Drain and rinse well under running cold water. shake off as much excess water as possible, then leave to dry on a dish towel (or another colander).
In a mixing bowl, toss the noodles with the dressing (that was put aside in the first step), mango, eggplant, half of the herbs and the onion. You can now leave this aside for an hour or two (or eat immediately if you're starving). When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl. If you using the toasted cashews or pepitas, sprinkle on top, then serve.
Wednesday, February 29, 2012
Saturday, January 28, 2012
Aloo Gobi (Potato and Cauliflower)
This recipe, adapted from Gourmet via Epicurious, is a slightly easier version of Aloo Gobi. Thank you, Interwebs, for giving me recipes from the Motherland!
Ingredients
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne/chili powder
1/2 cup water
1/2 bag frozen peas (optional, but I think it only benefits this dish)
Flatbread of your choice, gently warmed in the oven, to scoop up the delicious with.
Directions
Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 25-30 minutes. Make sure to toss half-way through so both sides get nice and caramelized.
While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne/chili powder, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables fresh from the oven. Toss in the half-bag of frozen peas if you like, then cook, covered, stirring occasionally, 5 minutes.
Serve immediately with warmed flatbread.
Saturday, January 7, 2012
Apple Cider Doughnuts
I got this from the New York Times, who got it ever-so-kindly from Todd Gray of Equinox restaurant fame, right here in Washington, DC. I love how these doughnuts had to go to NYC to come right back home to me.
Yield: 2 dozen
Ingredients
Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.
Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover the bowl and refrigerate for 30 minutes.
On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter (or, if you're like me, use a glass that fits the size doughnut you want). Then, in each circle, cut out the doughnut holes with something the size of a small shot glass. Reserve the “holes.”
Fill a wok, a thick-walled deep pot, or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately, and dry as well on a separate plate lined with paper towels. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm, and as many doughnut holes that you want. For the rest of the doughnut holes, place them in a bowl of 100% pure maple syrup. Serve doughnuts and doughnut holes nice and warm, preferably with some piping hot coffee and cream.
Yield: 2 dozen
Ingredients
1 cup apple cider
5 1/2 cups all-purpose flour, more for rolling dough
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk*
1 medium Honeycrisp apple or other tart cooking apple, peeled and cut into 1/4-inch dice
Vegetable oil, for frying
1/3 cup 100% pure maple syrup
*If you don't have buttermilk on hand but have regular milk and either white vinegar or lemon juice, you can make your own in a pinch! Just take a cup of milk, one tablespoon of the vinegar or lemon juice, mix together and let it sit for 10 minutes until it curdles. In this recipe, only use 1/2 cup and reserve the rest for...maybe biscuits?
Directions
Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover the bowl and refrigerate for 30 minutes.
On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter (or, if you're like me, use a glass that fits the size doughnut you want). Then, in each circle, cut out the doughnut holes with something the size of a small shot glass. Reserve the “holes.”
Fill a wok, a thick-walled deep pot, or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately, and dry as well on a separate plate lined with paper towels. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm, and as many doughnut holes that you want. For the rest of the doughnut holes, place them in a bowl of 100% pure maple syrup. Serve doughnuts and doughnut holes nice and warm, preferably with some piping hot coffee and cream.
Monday, December 19, 2011
Balthazar's Cream of Mushroom Soup
Based on my grocery store offerings, this is a slightly bastardized version of the original Balthazar Mushroom Soup. Don't hate, because this is nothing if not a legitimate recipe.
Ingredients
1 package dried shiitake mushrooms
1 package baby bella mushrooms, sliced
1 package oyster mushrooms, sliced
1/4 cup olive oil
1 sprig rosemary (finely chopped)
5 sprigs sage (finely chopped)
1 yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
4 cups chicken stock (one box good quality chicken stock)
splash of half and half or heavy cream
2 tbsp. butter
1.5 tsp salt
1/2 tsp pepper
Directions
our one cup of warm water over the dried mushrooms to let soak for 20-30 minutes, until soft and plump. Strain the soaking liquid and mushrooms through a sieve and coffee filter to catch any dirt/grit. Slick, then reserve the mushrooms and cooking liquid for later.
Meanwhile, heat the olive oil in a big soup pot over medium-high heat. Add the herbs in to infuse the oil for a few minutes, then add the onio, garlic, salt, and pepper and stir until soft. Turn the heat to high and add the baby bella nd oyster mushrooms. Stir occasionally as the mushrooms release any liquid and start to soften. Add the chicken stock and then the shiitake mushrooms and the liquid they had originally soaked in. Lower heat to medium and simmer for 30 minutes. Add the 2 tbsp of butter, and stir to melt and incorporate. Working in batches (or with an immersion blender) blend the soup until smooth and velvety. Return to the pot, and add a splash of the half-and-half or heavy cream (but not too much). Keep on a low simmer until ready to serve.
Ingredients
1 package dried shiitake mushrooms
1 package baby bella mushrooms, sliced
1 package oyster mushrooms, sliced
1/4 cup olive oil
1 sprig rosemary (finely chopped)
5 sprigs sage (finely chopped)
1 yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
4 cups chicken stock (one box good quality chicken stock)
splash of half and half or heavy cream
2 tbsp. butter
1.5 tsp salt
1/2 tsp pepper
Directions
our one cup of warm water over the dried mushrooms to let soak for 20-30 minutes, until soft and plump. Strain the soaking liquid and mushrooms through a sieve and coffee filter to catch any dirt/grit. Slick, then reserve the mushrooms and cooking liquid for later.
Meanwhile, heat the olive oil in a big soup pot over medium-high heat. Add the herbs in to infuse the oil for a few minutes, then add the onio, garlic, salt, and pepper and stir until soft. Turn the heat to high and add the baby bella nd oyster mushrooms. Stir occasionally as the mushrooms release any liquid and start to soften. Add the chicken stock and then the shiitake mushrooms and the liquid they had originally soaked in. Lower heat to medium and simmer for 30 minutes. Add the 2 tbsp of butter, and stir to melt and incorporate. Working in batches (or with an immersion blender) blend the soup until smooth and velvety. Return to the pot, and add a splash of the half-and-half or heavy cream (but not too much). Keep on a low simmer until ready to serve.
Sunday, December 4, 2011
Carrot Ginger Soup
I got this from a book that we've had for years now, "The Complete Book of 400 Soups." And make no mistake, that is no typo. Four Hundred. Guess who's making more soups for you this winter?
Ingredients
2 tbsp. butter
1 onion, chopped
1 celery stick, chopped
1 medium potato, peeled and chopped
1.5 lb. carrots, chopped
2 tsp. finely chopped fresh root ginger
5 cups chicken stock
7 tbsp. heavy whipping cream or greek yogurt (optional)
Pinch of freshly grated nutmeg, if on hand. (If not, ground will do)
1 tsp. cumin
Salt, Pepper to taste
Dash of red pepper flakes (optional)
Directions
Melt the butter, add the onion and celery, and cook for five minutes over medium-high heat, and sprinkle some salt on as well. Then stir in the potato, carrots, ginger, and stock, and a dash of red pepper flakes if you wish to add some kick. Bring to a boil. Next, reduce the heat to low, cover, and simmer for 20 minutes. Pour the soup into the food processor (you may have to do this in batches if you have a small food processor, like mine), and blend until smooth. Return the completely blended soup to the pan, and stir in nutmeg, cumin, salt, and pepper to your liking. Add the cream if you wish, however, I added a dollop of Greek yogurt to the soup in my bowl, with a spattering of sliced almonds toasted with cumin on top, and it was out of this world. Healthier than cream, too. Serve hot and enjoy!
Ingredients
2 tbsp. butter
1 onion, chopped
1 celery stick, chopped
1 medium potato, peeled and chopped
1.5 lb. carrots, chopped
2 tsp. finely chopped fresh root ginger
5 cups chicken stock
7 tbsp. heavy whipping cream or greek yogurt (optional)
Pinch of freshly grated nutmeg, if on hand. (If not, ground will do)
1 tsp. cumin
Salt, Pepper to taste
Dash of red pepper flakes (optional)
Directions
Melt the butter, add the onion and celery, and cook for five minutes over medium-high heat, and sprinkle some salt on as well. Then stir in the potato, carrots, ginger, and stock, and a dash of red pepper flakes if you wish to add some kick. Bring to a boil. Next, reduce the heat to low, cover, and simmer for 20 minutes. Pour the soup into the food processor (you may have to do this in batches if you have a small food processor, like mine), and blend until smooth. Return the completely blended soup to the pan, and stir in nutmeg, cumin, salt, and pepper to your liking. Add the cream if you wish, however, I added a dollop of Greek yogurt to the soup in my bowl, with a spattering of sliced almonds toasted with cumin on top, and it was out of this world. Healthier than cream, too. Serve hot and enjoy!
Thursday, October 20, 2011
Soft Rye Pretzels
Via Good to the Grain by Kim Boyce.
Ingredients
2 Tbsp. butter, melted, for the bowl and baking sheets
Dough:
1 package active dry yeast
1 tbsp. honey
1 cup rye flour
2 1/2 cups all-purpose flour
1 tbsp. kosher salt
Bath:
1/2 cup baking soda
Finish:
Coarse sea salt
Directions
Measure the yeast into a large bowl. Heat 1.5 cups of water in a saucepan till warm to the touch, about 100 degrees F, and pour over yeast. Add the honey and stir to combine. (Make sure the yeast starts to expand and bubble to make sure it's active). Add the flours and salt, and stir again.
Dump the sticky dough onto a floured surface and knead. Add up to 1/2 cup all-purpose flour as needed until the dough is tacky but not sticky. Knead for about 12 minutes, until the dough is soft and supple.
Lightly brush a large bowl with the melted butter. Move the dough into the owl, and cover with a warm wet towel (so dough doesn't dry out) and let rise about 1.5 hours until doubled in size.
While the dough is rising, make sure your oven is turned on to 450 degrees F, and that the two racks are at the top and bottom thirds of the oven. Brush two baking sheets generously with butter.
Once the dough is doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 equal pieces. One at a time (leave the remaining pieces covered by the wet towel meanwhile), roll out each piece of dough into the shape of a long snake, about 15-17 inches long. Don't flour the surface as your roll; the slight stickiness lets you roll the dough evenly and quickly.
To make the pretzel shape: take both ends of the snake-shape (leaving the center on the counter) and meet in the middle, and switch places in the hands (so the left side is now in right hand, and right side now in left hand). Bring the ends back down and make sure it has the curves of a normal pretzel shape, and gently press back down onto the sides of the center of the snake-shaped roll. Place pretzel on one of the baking sheets. Continue until you are finished with all the dough and pretzels, and let rise additional 15-20 minutes.
Meanwhile, for the bath, fill a large pot with ten cups of water, and bring to a boil. Once the pretzels have risen for the 20 minutes and the water is boiling, add the baking soda to the water. Place 2-3 pretzels into the pot, (depending on size of pot, you don't want the pretzels to touch), and boil each side of the pretzel for 30 seconds, then use a straining spoon to lift the pretzels out and back onto the baking sheets, (tapping gently with a towel or against pot to remove excess water). Repeat for all pretzels, and sprinkle liberally with salt while still moist.
Place the baking sheets with pretzels in the oven and bake 15-18 minutes, rotating sheets halfway through. The pretzels should be a dark mahogany color. Transfer to a rack to cool, and are best eaten warm, ideally within the hour and with mustard.
Ingredients
2 Tbsp. butter, melted, for the bowl and baking sheets
Dough:
1 package active dry yeast
1 tbsp. honey
1 cup rye flour
2 1/2 cups all-purpose flour
1 tbsp. kosher salt
Bath:
1/2 cup baking soda
Finish:
Coarse sea salt
Directions
Measure the yeast into a large bowl. Heat 1.5 cups of water in a saucepan till warm to the touch, about 100 degrees F, and pour over yeast. Add the honey and stir to combine. (Make sure the yeast starts to expand and bubble to make sure it's active). Add the flours and salt, and stir again.
Dump the sticky dough onto a floured surface and knead. Add up to 1/2 cup all-purpose flour as needed until the dough is tacky but not sticky. Knead for about 12 minutes, until the dough is soft and supple.
Lightly brush a large bowl with the melted butter. Move the dough into the owl, and cover with a warm wet towel (so dough doesn't dry out) and let rise about 1.5 hours until doubled in size.
While the dough is rising, make sure your oven is turned on to 450 degrees F, and that the two racks are at the top and bottom thirds of the oven. Brush two baking sheets generously with butter.
Once the dough is doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 equal pieces. One at a time (leave the remaining pieces covered by the wet towel meanwhile), roll out each piece of dough into the shape of a long snake, about 15-17 inches long. Don't flour the surface as your roll; the slight stickiness lets you roll the dough evenly and quickly.
To make the pretzel shape: take both ends of the snake-shape (leaving the center on the counter) and meet in the middle, and switch places in the hands (so the left side is now in right hand, and right side now in left hand). Bring the ends back down and make sure it has the curves of a normal pretzel shape, and gently press back down onto the sides of the center of the snake-shaped roll. Place pretzel on one of the baking sheets. Continue until you are finished with all the dough and pretzels, and let rise additional 15-20 minutes.
Meanwhile, for the bath, fill a large pot with ten cups of water, and bring to a boil. Once the pretzels have risen for the 20 minutes and the water is boiling, add the baking soda to the water. Place 2-3 pretzels into the pot, (depending on size of pot, you don't want the pretzels to touch), and boil each side of the pretzel for 30 seconds, then use a straining spoon to lift the pretzels out and back onto the baking sheets, (tapping gently with a towel or against pot to remove excess water). Repeat for all pretzels, and sprinkle liberally with salt while still moist.
Place the baking sheets with pretzels in the oven and bake 15-18 minutes, rotating sheets halfway through. The pretzels should be a dark mahogany color. Transfer to a rack to cool, and are best eaten warm, ideally within the hour and with mustard.
Wednesday, August 31, 2011
Stone Fruit Lattice Pie and Pie Crust Recipe
Got this from the new Bon Appetit mag, but added some rosemary from my friend's garden. Zing! I loved it. Awesome pie crust recipe directly below. Pie recipe below that.
Master Pie Crust
Ingredients
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Directions
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Wrap in plastic wrap and allow to chill for at least an hour, or overnight.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
•Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
For instructions on how to lattice the heck outta your crust, check this nifty "how to" from Bon Appetit.
Stone Fruit Lattice Pie
(I only used peaches and plums, and added a pinch of rosemary. yum!)
Ingredients
Filling
2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1 tsp. finely chopped rosemary (optional)
1/2 teaspoon orange-flower water (optional)
1 large egg, beaten to blend
Directions
Crust
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD option: Can be made 1 day ahead. Cover and keep chilled.
Filling
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquied in a small bowl. Add cornstarch mixture, nutmeg, rosemary, and orange-flower water, if using, to fruit; toss gently.
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and cripm edges decoratively.
Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.
Master Pie Crust
Ingredients
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Directions
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Wrap in plastic wrap and allow to chill for at least an hour, or overnight.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
•Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
For instructions on how to lattice the heck outta your crust, check this nifty "how to" from Bon Appetit.
Stone Fruit Lattice Pie
(I only used peaches and plums, and added a pinch of rosemary. yum!)
Ingredients
Filling
2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1 tsp. finely chopped rosemary (optional)
1/2 teaspoon orange-flower water (optional)
1 large egg, beaten to blend
Directions
Crust
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD option: Can be made 1 day ahead. Cover and keep chilled.
Filling
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquied in a small bowl. Add cornstarch mixture, nutmeg, rosemary, and orange-flower water, if using, to fruit; toss gently.
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and cripm edges decoratively.
Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.
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