Well Hello Internet!
Since yesterday was the hottest day of the year (i think it got up to 108° – which as a LOST fan obviously holds some special significance…) I decided that i should turn my oven on to 400° and make a pie. An extremely Delicious, gooey, oozing pie filled with very delicious Ingredients.
it all started because i found a Peach in my fridge. Peaches are my absolute favorite fruit, and after eating it for breakfast, i just had to have more. I hadn’t baked anything in a while, so i figured i would make a pie. but that’s not all i found in the fridge, there were a few blackberries also! This got my mind gears moving and i decided that i would make a Peach and Blackberry Pie.
However, since I had eaten all of the peaches and blackberries in my fridge I would have to go buy more. So I braved the heat, and walked to Union Square market to buy some more Peaches. Upon arriving I encountered more berries than I could walk away from, and so along with the Peaches and Blackberries i had set out for, i returned home with blueberries and gooseberries. (GOOSEBERRIES!)
and Baking Ensued!
Here’s what you will need to make this pie – and you should definitely make this pie.
for the Crust (Pâte Brisée)- from Julia Child:
2 cups A/P flour
1 tsp Salt
1/4 tsp Sugar
1 and 1/2 stick (6 oz) chilled butter – cut into small cubes
4 tbspns chilled vegetable shortening
1/2 cup of iced water
For the Filling:
7 or 8 Peaches
8 oz blackberries
8 oz blueberries
8 oz gooseberries (stemmed)
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup flour
1 tbspn corn starch
2 tsp vanilla extract
the inside of 1/2 a vanilla bean (optional, but steps it up a notch)
3 tbspns Rum
For the Crumble
1/2 tspn cinnamon
1/4 tspn nutmeg
3/4 cup granola
1/4 cup sliced almonds
1 cup flour
1/2 cup brown sugar
1/2 cup Cold Butter
preheat oven to 400°
To make the Crust
Put all the ingredients except the water into a bowl, and cut the butter and shortening into the flour until it resembles a texture similar to oatmeal. don’t overmix the butter in, just get it to this crumble state. (later i will do a post purely on Pie Crusts)
Add half of the water in, and mix until it just comes together. if it is still very dry slowly add a little bit more water, but depending on the humidity of the day you will use more or less water. (since it was VERY humid yesterday i used very little water at all)
once the dough has come together in a flaky ball, take walnut sized pieces smear them with the heel of your hand against the counter. this will finish the mixing of the butter and the shortening. gather all the dough together and wrap it up and chill is for an hour.
Next! prepare the fruit!
Peel and slice the peaches (this is a tedious, messy operation), put them in a bowl with the rest of the fruit, and add all the rest of the ingredients, and mix it up gently, as you don’t want to destroy the lucious berries.
Now, since that probably took about an hour, take the chilled dough out of the fridge and roll it out on a floured board, and place it into your pie container. Add the filling to it. don’t worry if its overflowing a little bit. LET IT OVERFLOW!
put this in the fridge while you make the crumble.
to make the crumble (this ones easy!):
add all ingredients together in a bowl and mix (with your hands!!!!) until crumbly.
put it over the filling
(as you can see i actually made two…. but the ingredients listed here are only for one!)
place it on a tray and cook it first for 20 minutes uncovered. then cover with tinfoil and bake it for another 25 minutes. finally remove the tinfoil and bake it for a further 15 minutes. Remove from the oven and let it cool for 30 minutes.
|want to eat|
|must. wait. 30. minutes|
Well Hello Internet!
On this rainy sunday i decided to see if i could recreate some of the tartes we made in school at home. except with a few of my own twists!
so i made a tarte in same style as a tarte bourdalou, except instead of pears i used peaches.
but i did everything the same, i poached the peaches and made an almond cream. it was a little more difficult with peaches because they are a bit softer. and unfortunately one of my peach halves got destroyed when i was trying to get it off of the stone, so i ended up with only 5 peach spokes instead of 6. oh well, i bet its delicious still!
here it is before baking:
then i made a tarte aux pommes (apple tart). for this tarte for the apple compote i used a sweeter apple so i wouldn’t have to use so much sugar. i cooked it in goslings rum to give it some extra yummy flavor. then since i had some almond cream left from the peach tarte, i put some of that on the bottom.
on top i used granny smith apples since they are nicely acidic. i cut them up really thin, and arranged them in such a way that i was able to have three spinning layers instead of two. it ended up looking pretty cool.
Here it is before baking: