Preheat oven to 400 degrees F. Place 2 large pieces of parchment, slightly
overlapping, on a clean work surface. Transfer dough to parchment. Using
a bench scraper or knife, cut off one-third of dough; wrap in plastic
and cover with a towel to keep warm. Roll out remaining dough to a 17"
round. Using parchment, transfer dough to spring form pan, lifting up
edges to allow dough to slump down into pan. Press evenly into sides and
bottom edge of pan. Trim dough, leaving a 1" overhang; reserve scraps
for decorating.
Evenly arrange one-third of prosciutto over bottom of crust. Place a
clean piece of parchment on work surface. Divide chilled pork mixture
into thirds, then roll into balls. Flatten 1 pork ball to an 8" disk.
Using parchment, invert pork mixture onto prosciutto. Press down to
flatten and cover surface completely (this is key for a cleanly defined
visible layer in finished pie). Top with half of the chicken in an even
layer, then cover with half of the onion mixture. Top evenly with half
of the apricots. Repeat process, starting with prosciutto and ending
with apricots. Top apricots with remaining pork mixture and cover with
remaining prosciutto.
Place a clean piece of parchment on work surface. Roll out reserved
dough to an 11" round. Using parchment, carefully drape round over
filling. Trim edges, leaving a 1" overhang; reserve scraps for
decorating. Fold overhang of top crust underneath overhang of bottom
crust and press to seal. Crimp as desired. Cut 6 slits in the center
(forming a star) to vent. Beat egg with 1 Tbsp. water in a small bowl.
Brush top crust with egg wash. Roll out scraps to a 1/4" thickness and
decorate pie, if desired. Brush decorations with egg wash.
Transfer pan to a rimmed baking sheet to catch any drips and bake 30
minutes. Reduce oven temperature to 325 degrees F and continue to bake until
crust is deep golden brown and an instant-read thermometer inserted into
the center of the pie registers 150 degrees F (the temperature will continue to
rise after pie comes out of the oven), 2-2 1/2 hours.
Let cool in pan 2 hours. Remove outer ring, then chill pie, uncovered, 8
hours (this will help filling set and makes slicing easier). Transfer to
a platter or board. Serve cold or at room temperature with mustard,
tomatoes, cornichon, onion, stilton, and clothbound cheddar alongside,
if desired. |
|
