Showing posts with label peach. Show all posts
Showing posts with label peach. Show all posts
Saturday, April 5, 2014
Blueberry Peach Pie
I made pie this weekend. I made a very non-paleo pie, full of flour, butter, and sugar. Im beginning to feel like a bit of a hussy, sending you mixed signals and all. The thing is, I was invited to my friend Leslies cookout, and while I could have made a paleo dessert, I really wanted to show off my baking prowess. This pie did just that. So did I...cus I told everyone, ya know.
In the spirit of an all too quickly passing summer, I made a blueberry peach pie.
Correction: I made a blueberry peach lattice pie.
With a homemade crust and hand-crimped edges, natch.
Im sure some would say it was a work of art. Nevermind if Im the only one saying it.
The only problem with this pie is that, even after sitting, it was still incredibly juicy. It had no effect on the taste, obvi, but it made serving more difficult, as you can see. Anyone have any ideas on how to get the juices to stand up a bit better? Dont look at this as a recipe disclaimer, just consider it an opportunity to eat pie with a spoon!
BTW, lattice crust is SO not hard to do! I found this tutorial excellent at demystifying the how-to.
Blueberry Peach Pie (adapted from Martha Stewart)
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
With machine running, add ice water (just the water, not the ice) in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
Filling:
- 5 peaches, peeled and sliced
- 3 cups blueberries
- 1 cup sugar
- 1/4 cup flour (perhaps more flour would help the juices thicken)
- juice of 1/2 lemon
- 1 egg, beaten
In a large bowl, combine peaches, blueberries, sugar, flour, and lemon juice, toss to combine. Pour into pie plate, mounding in the center. Roll second disc of dough into a 12-inch round, 1/8 inch thick. Then either cut into strips for a lattice top and crimp edges, or leave whole and place on top and crimp edges. Cut a few vents on top. Place in refrigerator for 30 minutes.
Remove pie from refrigerator. Brush crust with egg wash, then sprinkle with sugar. Place on a parchment paper lined baking sheet to catch any potential overflow. Bake at 400 for 20 minutes, until crust is browned at edges. Turn oven down to 350, bake for another 40-50 minutes.
Monday, February 24, 2014
SANDRAS FABULOUS FRESH PEACH CRUMBLE
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| The absolute delightful dessert where youll savor every bite, seriously... |
Prep: 15 mins. |
Bake: 1 hr. 15 mins.
Posted by Sandra
INGREDIENTS
***Filling
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon fine-grain kosher salt
5 cups fresh peaches, blanched to peel, and sliced
1 teaspoon cornstarch
1 lemon, juiced
1 teaspoon vanilla extract
1 teaspoon unsalted butter, at room temperature
***Crumble
1/4 cup brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
3/4 cup rolled oats (not quick cooking)
1/4 cup glazed pecans, chopped
1/2 cup dried blueberries
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
Pinch of fine-grain kosher salt
1 stick unsalted butter, chilled, and cut into cubes
METHOD
Preheat oven to 450 degrees. Spray a 13”x9” baking dish with butter flavored oil, and set aside.
To make the peach filling, in a large bowl stir together brown sugar, granulated sugar, flour, nutmeg, cinnamon and kosher salt. Add peaches and gently toss to coat. Mix together cornstarch and lemon juice, and vanilla, and then stir into peaches to incorporate. Add the filling mixture into the prepared 9”x13” baking dish, and evenly spread mixture out. Dot with 1 teaspoon of butter by breaking into pieces beforehand.
To make the crumble, in a medium bowl combine dry ingredients, add in 1 stick of butter chilled cubes and combine with pastry cutter or fork, until the dry mixture is the size of small peas.
Top peaches with half of the crumble topping. Reduce oven temperature to 350 degrees and bake Peach Crumble, uncovered, for 30 minutes. Add the remaining crumble topping, and reduce heat to 325 degrees and finish by baking, uncovered, for another 45 minutes. Remove from oven and let stand for 15 minutes to set Peach Crumble before serving. - Enjoy!
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Tip: I serve this Peach Crumble warm with french vanilla ice cream and/or fresh whipped cream.
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