I have been wanting to try my hand at a free form fruit pie out of curiosity. So I was excited to get the opportunity to make something extra special for my book club. The crust was absolutely delicious and flaky and the local peaches just perfect. I topped it with the super thick homemade whipped cream, without the dried fruit addition.
Yield 6 Servings
Old-Fashioned Flaky Pie Dough
- 4 ounces all-purpose flour (1/2 cup and 1/3 cups), plus more for dusting (991889, 25#)
- 1/4 ounce sugar (1/2 tablespoon) (991842, 50#, Golden Barrel)
- 1/2 teaspoon kosher salt (CQS030, 12/3#, Morton)
- 4 ounces unsalted butter (1 sticks), cold (880030, 36/1#)
- 2 ounces cold water (1/4 cup)
For the Filling:
- 4 large ripe peaches (about 24 ounces; 680g)
- 1 ounce tapioca starch (1/4 cup; 28g) (992214, 25#, Bob’s Red Mill)
- 3 1/2 ounces sugar (1/2 cup; 100g) (991842, 50#, Golden Barrel)
- Pinch of kosher salt (CQS030, 12/3#, Morton)
For the Egg Wash and Rum:
- 1 large egg (EGG014, 15/1DOZ, Martin’s Eggs)
- 1 large egg yolk (EGG014, 15/1DOZ, Martin’s Eggs)
- 1/2 ounce heavy cream (1 tablespoon) (HPH010, 12/1QT, Crowley)
- 1/8 teaspoon kosher salt; for table salt, use half as much by volume or use the same weight (CQS030, 12/3#, Morton)
- 1/2 ounce silver rum (1 tablespoon)
To Serve (optional):
For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes and toss with flour mixture to break up the pieces. With your fingertips, smash each cube into a thin sheet—that’s it! Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball.
Make the Layers: On a generously floured work surface, roll dough into a roughly 5- by 8-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. If dough is very soft or if you are working in a hot kitchen, refrigerate for 15 minutes before continuing.
Using as much flour as needed, roll into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush. Transfer to a parchment-lined aluminum rimmed baking sheet, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.
For the Filling: Wash peaches (no need to peel) and cut into 1/2-inch slices. Measure out 18 ounces (3 cups; 510g) in a medium bowl. Enjoy any extras as a snack; do not use more or you will overcrowd the pie. Sprinkle tapioca starch over peaches and toss until well combined.
Adjust oven rack to lower-middle position and preheat to 400°F. Arrange peaches in a ring in the center of chilled dough, tiling slices like dominoes and leaving about a 2-inch border of dough all around. Sprinkle sugar on top of peaches and finish with a pinch of salt. With a sharp knife, cut a series of slits in the border of dough, each running from fruit to edge of dough, spacing them about 5 inches apart. Fold each segment of dough over peaches, tugging gently so the edge of each segment tightly overlaps the one that came before. Refrigerate pie while you prepare egg wash, but no longer than 15 minutes.
For the Egg Wash: Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together.
Bake until pie is quite juicy, about 20 minutes, then pause to brush rum over any undissolved pockets of sugar. (If sugar is well dissolved, just brush it over the sugar anyway.) Continue baking until golden brown around the edges and bubbling in the center, about 15 minutes longer. Let cool 5 minutes, then slice into wedges and serve warm, with a side of whipped cream if desired.
Recipe from SeriousEats.com
Photo from warmvanillasugar.com
Rhubarb is in season and bountiful this time of year. Aside from making rhubarb baked oatmeal, rhubarb sour cream pie and rhubarb sauce we tried a new recipe Lemon Rhubarb Bundt Cake. This recipe has the rich flavor of a dense bundt cake with a nice tart accent from both the lemon and rhubarb. Eat at room temperature or warmed up!
Photo Courtesy of PioneerWomen.com
I have always wanted to make Bananas Foster and the perfect occasion came up when a long time friend was in town for her birthday! This boozy dessert was a hit and the fire grabbed everyone’s attention. An ideal dessert for a celebration, because who doesn’t like a flaming dessert.
Yield 6-8 Servings
8 tablespoons unsalted butter (880030, 36/1#)
½ cup lightly packed dark brown sugar (992005, 50#, Golden Barrel)
3 tablespoons orange juice (00728, 4/1Gal, Natalie’s Orchid Island)
1 teaspoon ground cinnamon (CQC065, QT)
Pinch ground nutmeg (CQN061, QT)
6 bananas, peeled and halved lengthwise, then crosswise (00081, #1)
½ cup dark rum
1 quart vanilla ice cream, to serve
1. In a large skillet, heat the butter and brown sugar over high heat, stirring often, until they have melted into a caramel, 2 minutes. Reduce the heat to medium high and cook, stirring constantly, until the sugar is completely melted and the butter starts to smell nutty, 3 minutes.
2. Stir in the orange juice, cinnamon and nutmeg, then add the bananas. Continue to cook, gently stirring the bananas and spooning sauce over them to coat, 3 minutes more.
3. Remove the pan from the heat and, holding the skillet away from you, carefully add the rum. Using a kitchen torch or match, carefully light the rum mixture on fire, burning off the alcohol.
4. Serve immediately in individual bowls, spooning the sauce over the bananas, and top with a scoop of vanilla ice cream.
Recipe from tastingtable.com
Photo courtesy of laurenslatest.com
Looking for a new dessert to make this Thanksgiving? Try this easy Pumpkin Pecan Cobbler that can be prepped ahead of time and baked right before serving. Make sure to enjoy this gooey pumpkin goodness warm with a scoop of vanilla ice cream!
1 cup + 3 tablespoons all purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon salt (991862, 50#)
3/4 cup granulated sugar (991842, 50#, Golden Barrel)
1 teaspoon cinnamon (CQC065, QT)
1/2 teaspoon nutmeg (CQN061, QT)
1/2 teaspoon cloves (CQC072, QT)
1/2 cup pumpkin solid (991695, #10, Libby)
1/4 cup milk (HPH006, GAL, Crowley)
1/4 cup vegetable oil (992065, GAL, Town & Country)
1 1/2 teaspoons vanilla (NFC1055, GAL)
1/2 cup granulated sugar (991842, 50#, Golden Barrel)
1/2 cup brown sugar (992005, 50#, Golden Barrel)
1/4 cup chopped pecans (992506, 2/5#)
1 1/2 cups very hot water
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (WITHOUT STIRRING A THING!) and bake on a baking sheet for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
Recipe from www.laurenslatest.com
This recipe was enjoyable to make for a special dinner reunion with a friend that I studied abroad with in Italy. It takes a little bit of time to cook each crêpe, but it is well worth the effort for this creative spin on a traditional tiramisu, and gives an impressive presentation when you slice a piece of the 18 layered cake.
Yield-16 servings, 1-8″ Cake
¾ cup plus 2 tablespoons cake flour (NFL2550, 50#, American Beauty)
¾ cup plus 1 tablespoon all-purpose flour (991889, 25#)
¼ cup granulated sugar (991842, 50#, Golden Barrel)
2 teaspoons kosher salt (CQS030, 12/3#, Diamond Crystal)
4 large eggs (EGG011, 15DOZ, Martin’s)
5 large egg yolks (EGG011, 15DOZ, Martin’s)
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly (880030, 36/1#)
2 cups whole milk (HPH004, 6/.5GAL, Crowley)
3 tablespoons brandy
Nonstick pan spray (992016, 6/21OZ, Crisco)
1¼ cups confectioners’ sugar (NSU2450, 50#)
4 cups mascarpone cheese (775760, 12/1#, Belgioioso)
¼ cup rum or coffee liquor
¼ cup natural cocoa powder (NCP1100, 25#)
Make the crêpe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.
Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Lightly coat with nonstick pan spray. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crêpe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crêpe, then flip the crêpe over using a spatula, a more vigorous jerking motion, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crêpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you’ll end up with about 20 crêpes total, and will need 18 for the cake). Crêpes can be stacked on top of each other once they have cooled. Refrigerate the crêpes on the baking sheet until completely chilled, at least 2 hours or overnight.
Make the tiramisu filling: To a fine-mesh sieve set over a large sheet of parchment paper, add the confectioners’ sugar. Transfer the confectioners’ sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), and add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.
Remove the crêpes from the refrigerator. Insert an 8-inch cake round (a cardboard circle for the cake to rest on) into an 8-inch cake ring. Add 1 crêpe to the cake round so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crêpe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes, leaving the last crêpe on the top plain (refrigerate the leftover filling; you’ll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight.
Remove the cake from the refrigerator and use a blow-dryer to warm the sides of the cake ring and loosen it (a hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by setting the cake on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (if it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
Recipe from TastingTable.com