Free Bobby Flay's Throwdown! by Bobby Flay Page B

Ally’s
Berry Manor Inn Four-Berry Pie
    MAKES 1 (9½-INCH) DEEP-DISH PIE
    “Thick” Flaky Pie Crust
    3 cups all-purpose flour
    1½ teaspoons fine salt
    1 heaping teaspoon sugar
    1½ cups solid vegetable shortening, cold
    4 tablespoons (½ stick) unsalted butter, cold
    Filling
    2 cups blueberries (fresh or fresh frozen)
    2 cups sliced strawberries
    1 cup raspberries
    2 cups blackberries
    2 tablespoons all-purpose flour, plus more for rolling the dough
    2 cups sugar
    ¼ cup minute tapioca
    Dash of fresh lemon juice
    4 tablespoons (½ stick) unsalted butter, finely diced, cold
    1.
To make the crust,
mix the flour, salt, and sugar together in a medium bowl. Cut the shortening into pieces and then cut into the dry ingredients until the mixture is sandy, with only a few larger pieces remaining. Using the large holes of a box grater, grate the butter into the mixture. Add ¼ cup ice-cold water, and mix with the dough. Continue to add water, a tablespoon at a time, until the dough sticks together and forms a ball. Divide the dough into 2 equal balls, wrap each in plastic wrap, and refrigerate while you make the filling.
    2. Preheat the oven to 450°F.
    3.
To make the filling,
gently toss the berries with the flour in a large mixing bowl. Mix in the sugar, tapioca, and lemon juice.
    4. Put a large piece of plastic wrap (larger than the pie plate) on the counter and sprinkle it with flour. Set one of the dough balls in the center of the plastic wrap and cover with a second piece of plastic wrap. Roll the dough between the plastic wrap until it forms a round about 13 inches in diameter. Remove the top piece of plastic wrap and flip the dough into a 9½-inch deep-dish pie plate. Repeat the rolling process with the top crust, making it about 12 inches in diameter.
    5. Put the filling in the bottom crust. Scatter the butter on top. Put the top crust over the filling. Roll the edge of the top crust under the bottom crust, pinch to seal the pie, and flute the edges. Make several small slits in the top crust for steam to escape.
    6. Set the pie plate on a baking sheet and cover the edges of the pie with strips of foil. Bake for 15 minutes. Then lower the oven temperature to 425°F, and bake until the crust is golden brown and the filling is just bubbling through the slits, 45 to 50 minutes. (If the edge of the crust is not browning well, remove the foil for the last 10 minutes or so of the baking time.)
    7. Let cool on a wire rack for at least 2 hours before serving.

Demo version limitation

Name: Mike Maroni
Establishment: Maroni Cuisine
Hometown: Northport, New York
Website: www.maronicuisine.com
Phone: (631) 757-4500
    “I have to say between the time of the initial phone call when they said I was being considered for a new Food Network show called ‘The Family Table’ and the day they showed up for filming, there were some customers betting it was a Throwdown. But Rock Shrimp Productions, the company that filmed for the Food Network, did an amazing job at faking us out.”
    —MIKE MARONI

    I head to Long Island’s Northport to take on Italian superstar Mike Maroni and his award-winning meatballs. Mike’s recipe was handed down to him from his grandmother.
My
grandmother’s specialty was sauerbrauten. I may just need the luck of the Irish to win this Throwdown….
    Mike thinks that he is being filmed as a part of an upcoming Food Network special entitled “The Family Table.” He’s invited our crew to join his Italian dinner party where he’ll be serving up his outstanding spaghetti and meatballs. Looks like he’ll need to pull out an extra chair at the table, because look who’s coming to dinner!
    Luckily, our host is well versed in hospitality. Maroni’s, which opened in 2001, has its loyal customers to thank for this claim to fame: it regularly scores the highest Zagat ratings possible. Maroni’s is obviously doing things right across the board, but it’s their meatballs that get people talking. In fact, their