Raspberry, Peach and Honey Galette

Summer = peaches. And berries. Now add a touch of honey and orange and we’ve got ourselves a winner.

Photo_2

It was too hot for a full on pie so I decided on a galette, with an orange blossom infused crust. Easy peez and delicious.

Photo

Other than slicing the peaches, there’s not much prep involved for the filling. Throw it all into a bowl and arrange it on top of your pie dough. Done. Photo_4

I chose to do white and yellow peaches for more colors :-) The slightly varying flavor added more depth to the pie as well. Also, I opted out of baking the raspberries. I just love the taste of fresh raspberries and with them so in season it seemed a shame to turn them into mush. However, if I was making this pie when raspberries are down on their luck and somewhat sour, I would definitely bake them along with the filling.

Photo_3

This pie is summer in a bite. Perfect for an after dinner dessert on your patio, along with a glass of sparkling white wine to celebrate the endless hours of daylight and the warm breeze that we miss so much in the dead of winter. Give this one a try and let me know what you think!Photo_6

Raspberry and Peach Galette – Recipe by Aberdeen Gielow

For the Crust: (this makes 1 full pie dough recipe or 2 discs but you will only use one)

  • 2 1/2 cups flour
  • 1 1/4 teaspoons sea salt
  • 1 1/4 teaspoons sugar
  • 1 cup butter, cut into small cubes
  • 2 tablespoons orange blossom water
  • 8 – 10 tablespoons ice water
  • Egg wash – 1 egg yolk and 1 tablespoon water, whisked together

For the Filling:

  • 1 lb ripe yellow peaches, pitted and thinly sliced
  • 1 lb ripe white peaches, pitted and thinly sliced
  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 2 tablespoons unsalted butter, diced
  • 2 pints raspberries
  • 1 tablespoon honey for drizzling

Directions:

  1. Preheat the oven to 375˚F.
  2. Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
  3. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  4. Pour in the rose water, then the ice water starting with 8 tablespoons. Stir until the dough clumps together. If it is too dry, add the remaining 2 tablespoons of water.
  5. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
  6. Divide the dough in half and pat the halves down into two discs, about 1/2 inch thick. Wrap each one in plastic and chill in the fridge for 15-30 minutes. An hour is best but it’ll do fine with less time, as long as its chilled.
  7. Remove one disc from the fridge. Roll it out into a 12 inch circle on a lightly floured surface.
  8. Place the dough on an un-rimmed baking sheet (I use a pizza pan) and refrigerate.
  9. Prepare the filling: Combine the peaches, cornstarch, sugar, and extracts in a large bowl. Arrange the peaches decoratively on top of the dough, leaving about 2 inches of space between the fruit and the edge of the crust.
  10. Dot the top of the filling with the diced butter and fold the dough up over the filling, overlapping the edges and pressing the folds down.
  11. Egg wash the edge of the crust.
  12. Bake for 30 minutes, until the crust is golden in color and the filling is bubbling.
  13. Remove from oven, sprinkle with fresh raspberries, and drizzle the honey on top.
  14. Cool for 30 minutes before serving.

Blueberry Refrigerator Pie

Photo_2

It’s hot. I’m in the midst of moving. It’s also very hot. An unholy 90 degrees and very sunny. (The angeleno in me is appalled at my lack of heat tolerance but I did relocate to Seattle for a rainy reason.) Did I also mention I’m moving? Only 3 1/2 miles but still. This weather calls for a refrigerated pie, with very little baking or brain activity involved. Also summertime means berry time so blueberry chilled pie it is! Photo_4

Favorite part about this pie? It’s purple! And not a pastel lavender color but PURPLE!!! The color strongly reminded me of the old school Charlie and the Chocolate Factory scene “Violet! You’re turning violet Violet!” (which she obviously deserved).Photo

Paired with the graham cracker crust, this pie is a wonderful summer treat. Very light and extremely flavorful. A little lemon juice adds a zing to the creamy berry mixture. Ricotta and cream cheese? Yes please! I must say, I could probably eat an entire slab of the crust alone, a big slice of buttery, crunchy heaven. Photo_5

The greatest part is, only 10 minutes of baking! Just a quick stint in the oven and the graham cracker crust is done. The only thing I did differently from the recipe was add 1 extra tablespoon of butter to the crust mixture. It definitely helped the crust stick together better upon serving. Once pored into the crust, the filling requires no heat and chills in the fridge in order to set. A pie miracle for this heat wave. Photo_3

 

 

Purple pie purple pie! Now as far as I know, this pie won’t make you turn purple like our friend Violet. Although if you eat the whole thing who knows? No guarantees!

 

Blueberry Refrigerator Pie – Recipe by Ashley English

You will need:

  • Graham Cracker Crust **

Filling:

  • 1 tablespoon unsalted butter
  • 1 pint blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons arrowroot powder or cornstarch
  • 1 tablespoon lemon juice
  • Grated zest of one lemon
  • 8 ounces cream cheese, at room temperature
  • 2 cups ricotta cheese, at room temperature

Topping:

  • 1/2 pint blueberries

Directions:

  1. Prepare the filling: Melt the butter in a medium-size saucepan. Add the blueberries and cook over medium heat for 5 minutes, until the berries begin to release their juices.
  2. Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, then add the lemon juice and zest and cook 5 minutes longer, until the mixture thickens and becomes “jammy.”
  3. Remove from the heat and stir in the cream cheese and ricotta.
  4. Transfer the mixture to a food processor or blender and puree for about one minute, until the mixture is smooth and creamy.
  5. Assemble the pie: Pour the blueberry and cheese mixture into the prepared crust. Arrange the half-pint of blueberries evenly over the surface of the pie, then refrigerate the pie for at least 8 hours or overnight. Serve chilled.

**Graham Cracker Crust:

  • 8 ounces graham crackers (about 2 cups)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt

Directions:

  1. Prepare the crust:  Preheat the oven to 350˚F.
  2. Crush the graham crackers either by pulsing them in a food processor or placing them in a plastic freezer bag and rolling over them with a rolling pin.
  3. Combine the crushed graham crackers, melted butter, sugar, and salt in a medium-size bowl and stir until fully mixed.
  4. Press the mixture into the 9-inch deep-dish pie plate, covering the bottom evenly and pressing the crumbs halfway up the sides.
  5. Bake the crust 10 minutes, then remove from the oven and cool completely before filling.

Birthday Banana Cream Pie

705832f9295da2b8f7057568af3e2a3aa9daacf9c9a89a5e13fa82edae8a913e

My parents just moved to Seattle a few weeks back, just in time for my dad’s birthday! They’d been asking since before the move if they could finally try some of my pies so I decided to make one just for them to celebrate the special occasion. I definitely wanted whipped cream on top to house a ton of festive sprinkles so I went for a banana cream pie.

photo 3

Turns out banana cream pie is one of my dad’s favorites so this worked out perfectly. Fairly easy pie to make, just be careful when you’re tempering the eggs with the hot cornstarch and sugar mixture. Too much at once and you’ll scramble the eggs! Also, even though the recipe calls for just one layer of bananas in the middle of the pie, I had far too many so I did a layer on top of the bottom crust as well. Added a little extra flavor!

photo 2

The whipped cream topping was perfect for sticking birthday candles in and covering in sprinkles, a great alternative to the traditional birthday cake! Also, this recipe’s custard filling was fantastic, if I do say so myself. Absolutely worth the tempering and corn starch, trust me!

photo 1

Banana Cream Pie – Recipe by Taste of Home

Ingredients:

 

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 2 eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped

Directions:

  1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

 

Whole Cherry Clafoutis

Photo_4

 

The beautiful yellow cherries from Mount Rainier have arrived! Time for some fresh cherry pie. However, instead of doing a traditional cherry pie, I decided to try something a little different.

Photo

I found a very interesting french recipe that requires leaving the pits in the cherries called Whole Cherry Clafoutis. Pronounced “kla-foo-ti”, the pits are left in the cherries as it lends extra flavor to the custard like filling once baked. It sure makes it easier than having to pit all those cherries!

Photo_5

 

I have to admit I was a little nervous about leaving the pits in but it turned out great! Since the cherries are so soft after baking, the pits pop right out and aren’t an issue at all. Photo_3

 

This pie is extremely easy to make and tastes heavenly. Very airy and light, this pie is perfect for summer. Make sure to top it with generous amounts of sifted powdered sugar and serve warm! Photo_2

Whole Cherry Clafoutis – Recipe by Dorie Greenspan

Ingredients:

  • 1 lb sweet cherries, stemmed but not pitted
  • 3 large eggs
  • 1/2 cup of granulated sugar
  • Pinch of fine grain sea salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all purpose flour
  • 3/4 cup of whole milk
  • 1/2 cup of heavy cream
  • Icing sugar/confectioners’ sugar for dusting

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Ensure that your oven rack is centred in the oven.
  3. Generously grease a 9 inch pie or quiche pan with butter.
  4. Place the washed and dried cherries into the prepared baking dish in a single layer.
  5. In a medium bowl whisk the 3 eggs until they are light and frothy. Add in the sugar and beat with a whisk for a minute or so until the sugar has dissolved. Add in the pinch of salt and the vanilla and whisk well.
  6. Add in the flour and beat the mixture vigorously until the flour is well incorporated and smooth. (Dorie makes a note here to comment on the fact that generally when incorporating flour you want to be very gentle but this recipe is the exception- use some muscle!).
  7. Gradually pour in the milk and cream and whisk until well incorporated. Rap the bowl against the counter to release any air bubbles and then pour the batter over the cherries in the prepared baking dish.
  8. Bake in the preheated oven for 35 to 45 minutes until the clafoutis is puffed up and golden brown and when a sharp knife blade inserted into the centre of the clafoutis comes out clean. If you hit a cherry, try again!
  9. Remove from the oven to a cooling rack and allow the clafoutis to cool to room temperature. When you are ready to serve, dust the clafoutis with icing sugar by using a fine mesh sieve.

 

Fourth of July Mini Pies

 

“Today we celebrate…Our independence day!!!”

Woohoo Happy 4th of July everyone! Went down to the Ballard Farmer’s Market today in preparation for next Friday’s celebrations end the berries there were just begging to be bought. They were literally picked this morning. Time for some festive fourth of July pies. Photo_2

I did a few recipes, adapting from the mixed berry and blueberry recipes I’ve done before. The blueberry pie received a dash of lemon juice while the mixed berry and strawberry/raspberry one got a smidge of orange extract. I also added a little bit of candied ginger to the strawberry/raspberry one, similar to the strawberry rhubarb and ginger pie I did last year. Photo_3

 

 

They turned out wonderfully! Just used 3 mini pie pans and did a few stars and stripes cut outs. Baked them off in a 425˚F oven for 15 minutes and then lowered to 375˚F for 35 minutes. The tops did get a bit brown because they’re mini pies so I just covered them in foil. Worked like a charm. Now if you’ll excuse me, I’ve got festive pies to eat, red wine to drink, and Independence Day to watch (for the 20th time but who’s counting?). Happy 4th everyone!

Photo

 

Recipes:

Click here for the Blueberry Pie

Click here for the Strawberry Raspberry and Mixed Berry pie:

Midsummer’s Eve Blueberry Pie

 

Photo

“If we shadows have offended,
Think but this, and all is mended,
That you have but slumbered here
While these visions did appear.
And this weak and idle theme,
No more yielding but a dream,
Gentles, do not reprehend:
If you pardon, we will mend:
And, as I am an honest Puck,
If we have unearned luck
Now to ‘scape the serpent’s tongue,
We will make amends ere long;
Else the Puck a liar call;
So, good night unto you all.
Give me your hands, if we be friends,
And Robin shall restore amends.”
― Robin Goodfellow,  A Midsummer Night’s Dream by William Shakespeare

Photo_3

Happy Summer Solstice everyone! Or as Shakespeare called it, Midsummer’s Eve, coincidentally the night on which my favorite Shakespeare play, A Midsummer Night’s Dream, takes place. I think I shall call it Midsummer’s Eve from now on as well. So much more romantic. Now, how to celebrate so many hours of daylight? But of course!  A long sunny day deserves a fresh, blueberry pie.

Photo_3

Easy, flavorful, and delicious. Pop some lemon zest and juice in the blueberry filling to add some tang to the sugary sweetness of the blueberries. Also, remember to add some vanilla extract into the dough for the crust to offer this light, summer dish a little more substance.

Photo_2

After I trimmed it, I used the extra dough from the edges to cut out a sun and placed right in the center. I also used a mini star cookie cutter for the steam holes and then stuck the actual cut outs onto the crust as well. Just to add a little “Midsummer’s Night’s Dream” magic to a gloriously sun filled day.

Photo_3

 

Now go cut yourself a slice of delectable blueberry pie, pour a glass of sparkling white wine and enjoy a little Shakespeare!

large_2pWSszXVEPPClWzy8yir1FVEveN

Blueberry Pie with Vanilla Crust – Recipe by Aberdeen Gielow

For the Crust:

  • 2 1/2 cups AP flour
  • 1 teaspoon sea salt
  • 1 tablespoon white sugar
  • 10 tablespoons ice water
  • 2 tablespoons vanilla extract
  • 1 cup unsalted butter, cubed and chilled
  • 1 egg yolk, 1 tablespoon water for egg wash

For the Filling:

  • 6 cups fresh blueberries
  • 3/4 cup sugar
  • 1/3 cup corn starch
  • 1 teaspoon ground cinnamon
  • Zest and juice of 1 small lemon
  • Pinch of sea salt
  • 2 tablespoons unsalted butter, cubed for dotting over the filling

Directions:

  1. Preheat the oven to 375˚F.
  2. Prepare the crust: In a large mixing bowl, mix together the flour, sugar, orange zest and salt until fully combined.
  3. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  4. Add the vanilla extract and water. Stir until the dough clumps together.
  5. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
  6. Pat the dough down into a disc and cut in half. Wrap each in plastic and chill in the fridge for 15-30 minutes.
  7. Remove one dough disk from the refrigerator. Roll the dough out on a lightly floured surface and fit it into a 9-inch pan.
  8. Trim the crust overhang 1 inch and place the crust in the refrigerator while you prepare the filling.
  9. Prepare the filling: Combine all the ingredients for the filling (except the butter) in a medium-size bowl. Stir with a large spoon to mix well, mashing the berries gently with the back of the spoon to release their juices. Cover the bowl with a kitchen cloth and leave to sit for 15 minutes.
  10. Pour the blueberry filling into the chilled crust. Dot with the 2 cubed tablespoons of butter.
  11. Roll the remaining dough disk into a 12-inch circle. Make sure to cut out a hole for steam to escape. Place over the filling. Trim the overhang to 1 inch and tuck underneath the edges of the bottom crust. Crimp edges decoratively as desired.
  12. Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the crust.
  13. Transfer the pie pan to a rimmed baking sheet lined with parchment paper or aluminum foil to catch overflow juices. Bake for 55-60 minutes, until crust is golden and juices are bubbling.
  14. Cool at least 4 hours and sprinkle with white sugar before serving.

 

Lemon Meringue Pie

Photo_4

Summer! Lemons! Lemon Meringue time! Oh man. Lemon Meringue. It was pretty rough the first time around but I love this pie so much it was worth attempting again. Photo_6

WAY better than my first try. For starters, I’ve figured out corn starch. Just have to make sure you cook it long enough, before and after you add the eggs. Photo

I also managed to seal the filing in with the meringue. Make sure to smooth the meringue all the way to the crust or else it will shrink up and you’ll get an inch of “bald” filling around the entire pie.  Also, do not walk away when you’re whipping your meringue. I overwhipped it by about 30 seconds, and it didn’t spread as smoothly as it should have. Photo_5

Instead of doing a regular crust, I happened to have one of my Lemon Lavender Crust’s in the freezer. I took this concoction to work and it was gone after 30 minutes. However, I did run into “weeping” meringue. Numerous recipes say to put the meringue onto a hot filling. After more research, I found quite a few opinions that say to put it on room temperature filling to avoid weeping. I’ll give this a shot next time and let you know how it goes!Photo_7

Grandma’s Lemon Meringue Pie – Recipe from Allrecipes.com

  • 1 1/2 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup and 1 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/4 cups milk
  • 3 lemons, juiced and zested
  • 3 tablespoons butter
  • 6 egg yolks, beaten
  • 6 egg whites
  • 1/2 cup and 1 tablespoon white sugar
  • 1 (9 inch) pie crust, baked

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Orange Chocolate Pecan Pie

4890060834_e7337f27a2

If any of you are True Blood fans, you’ll remember the scene where Sookie Stackhouse flips her lid when someone tries to eat her recently passed on grandmother Adele’s pecan pie. Then she proceeds to eat the entire thing herself. In honor of the final (SO excited) season of True Blood starting on June 22nd and Adele Stackhouse herself, I have assembled my first orange chocolate pecan pie! (I had to add chocolate…)Photo

I have always been a huge fan of orange and dark chocolate.  I didn’t want to go too far from a traditional pecan pie so I mixed orange zest and orange extract into the crust. As for the chocolate, I poured a layer of dark chocolate onto the bottom of the crust, similar to the Double Chocolate Raspberry Tart, and then mixed in semisweet chocolate into the filling. Believe me, twice the chocolate was absolutely necessary. Photo_4

To be honest, I usually have one small slice of the pies I make (taste test and enjoy), and then share the rest amongst friends and work. However, I probably ate about half of the pie (over the course of a couple days I promise…) before I was able to share it. It is absolutely heavenly, and I hope does justice to Mrs. Stackhouse’s original concoction. Try it out and let me know what you think!Photo_3

Chocolate Pecan Pie – Recipe by Aberdeen Gielow

For the Crust:

  • 1 1/4 cups white flour
  • 3/4 teaspoon salt
  • 1 1/4 teaspoons granulated sugar
  • 1 tablespoon orange zest
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 – 1 teaspoon orange extract
  • 1/4 cup ice water

For the filling:

  • 4 ounces dark chocolate, finely chopped
  • 4 ounces semisweet chocolate, finely chopped
  • 4 large eggs, lightly beaten
  • 1 1/2 cups light corn syrup
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup diced pecans + 1 cup pecans 

Directions:

  1. Preheat the oven to 350˚F.
  2. Prepare the crust: In a large mixing bowl, mix together the flour, sugar, orange zest and salt until fully combined.
  3. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  4. Add the orange extract and water. Stir until the dough clumps together.
  5. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
  6. Pat the dough down into a disc, about 1/2 inch thick. Wrap in plastic and chill in the fridge for 15-30 minutes.
  7. Remove the disk from the fridge. Roll out onto a lightly floured surface and fit into your 9″ pie pan.
  8. Trim the crust overhang to 1″ and place the crust in the refrigerator.
  9. Melt the semisweet chocolate in a double broiler on the stove or in the microwave in 20 second increments. Let cool. Repeat this with the dark chocolate.
  10. Pour the melted, dark chocolate into an even layer onto of the prepared, chilled crust.
  11. Prepare the filling: In a medium bowl, stir together eggs, corn syrup, sugar, vanilla, salt, and diced pecans. Stirring constantly, gradually add the cooled melted, semisweet chocolate.
  12. Pour the filling into the prepared crust.
  13. Arrange halved pecans in one even layer over filling.
  14. Place pie onto a rimmed baking sheet and put in preheated oven on bottom rack.
  15. Bake until the filling is just set (will jiggle slightly when pie plate is tapped), around 55 minutes. Let cool completely for at least 4 hours before serving.

Nectarine Lemon Pie with Lavender Bud Crust

Photo_2

Last summer I made a Nectarine and Lavender Crostata and when I saw bright, juicy nectarines at the store, it was time to take another lavender infused baking adventure.

Photo

This time, instead of putting lavender into the filling, I added it to the crust, along with a little lemon juice to bring out the flavor. This is not so much a lavender crust but a touch of lavender crust. In my opinion, too much of lavender in any food ends up tasting a little soapy. About a tablespoon of buds will do the trick.  Photo_4

As for the filling, I zested a half a lemon to add a little zing to the nectarines. Wonderful texture and flavor. Definitely use only 1/4 teaspoon of almond extract. Even this small of an amount has a strong taste. Next time I might try vanilla extract instead, although if you love bear claws or a good danish, stick with almond. Photo_3

A great way to use up over ripe nectarines, this pie is bursting with flavor perfect for a cool spring evening outside on the patio with a glass of light white wine and a good book. Photo_5

Nectarine Lemon Pie with Lavender Bud Crust – Recipe by Aberdeen Gielow

Equipment:

  • 9-inch shallow pie pan or tart pan with removable bottom

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 2 tsp white sugar
  • 6 stalks worth of of fresh or dried lavender buds (or to taste)
  • 3 tbsp lemon juice
  • 1/2 – 3/4 cups ice water

For the Filling:

  • 5 nectarines, pitted and diced
  • 2/3 cup sugar
  • 4 tbsp all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup heavy whipping cream
  • Zest of 1/2 a lemon

Directions:

  1. Preheat oven to 400
  2. Prepare the crust: In a large mixing bowl, mix together the flour, sugar, lavender buds and salt until fully combined.
  3. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  4. Add the lemon juice and water. Stir until the dough clumps together.
  5. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
  6. Divide the dough in half and pat the halves down into two discs, about 1/2 inch thick. Wrap each one in plastic and chill in the fridge for 15-30 minutes.
  7. Remove one dough disk from the fridge. Roll out onto a lightly floured surface and fit into your 9″ pie pan. Save the other disc for future use in the freezer.
  8. Trim the crust overhang to 1″ and place the crust in the refrigerator while you prepare the filling.
  9. Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
  10. Cut nectarines in half and remove pits.  Dice up the nectarines, skin on, and place in the pie shell. Pour the cream mixture around the nectarines.
  11. Bake at 400˚F for 35 to 40 minutes. Let chill for an hour or until pie is completely set.

Jane Austen and Strawberry Rhubarb Pie

Strawberry season always reminds me of the scene in Emma by Jane Austen where they spend the day frolicking around amongst the famous strawberry beds of Donwell Abbey.  The insufferable Mrs. Elton even has an almost pleasant dialogue (as she does about every subject) about just how wonderful this fruit is in the spring.  emma-movie-gwenyth-paltrow

“These were pleasant feelings, and she [Emma] walked about and indulged them till it was necessary to do as the others did, and collect round the strawberry beds. The whole party were assembled, excepting Frank Churchill, who was expected every moment from Richmond; and Mrs. Elton, in all her apparatus of happiness, her large bonnet and her basket, was very ready to lead the way in gathering, accepting, or talking — strawberries, and only strawberries, could now be thought or spoken of. — ‘The best fruit in England — every body’s favourite — always wholesome. These the finest beds and finest sorts. — Delightful to gather for one’s self — the only way of really enjoying them. Morning decidedly the best time — never tired — every sort good — hautboy infinitely superior — no comparison — the others hardly eatable — hautboys very scarce — Chili preferred — white wood finest flavour of all — price of strawberries in London — abundance about Bristol — Maple Grove — cultivation — beds when to be renewed — gardeners thinking exactly different — no general rule — gardeners never to be put out of their way — delicious fruit — only too rich to be eaten much of — inferior to cherries — currants more refreshing — only objection to gathering strawberries the stooping — glaring sun — tired to death — could bear it no longer — must go and sit in the shade.”

- Ch. 42, Emma by Jane Austen

Photo_5

Oh Mrs. Elton. I daresay, she might enjoy a strawberry rhubarb pie with an orange ginger  crust just as much as a Donwell Abbey picnic.

Wait wait wait. Orange ginger crust??

Indeed. Trust me, a little candied ginger and some orange extract in the dough really pops the flavor of the rhubarb. I would actually go so far as to add more of the ginger than I have, an extra tablespoon perhaps. There is also orange zest in the filling itself (which adds absolutely wonderful flavor to the fruit ) so no need to add any more than the 1 teaspoon of orange extract listed. I’m a little obsessed with this dough. I ate an entire lattice strip before baking it was so delectable.

Photo_3

 

I’m in love with this pie. I would eat the entire thing if allowed. It’s quite tart (which I’m all about) so if you like a sweeter filling, go ahead and add some more sugar, maybe 1/2 to 3/4 cups sugar. Don’t skimp on the orange zest! You’d be doing yourself a disservice. It really adds a nice flavor and balances well with the crust.

Well, I think its time to turn on Emma, grab a slice of this delicious pie, a glass of fruity white wine, and call it a day.  You should probably do the same, you won’t regret it!

Photo_2

Strawberry Rhubarb Pie with Orange Ginger Crust – Recipe by Aberdeen Gielow

You will need:

  • 9-inch pie pan

For the filling:

  • 2 lbs Rhubarb, diced
  • 1 1/2 lbs strawberries, hulled and quartered
  • 1 cup granulated sugar
  • 3/4 cup cornstarch

For the Dough:

  • 2 1/2 cups white flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons granulated sugar
  • 1 tablespoons candied ginger, minced
  • 1 cup unsalted butter, chilled and cubed
  • 1 teaspoon orange extract
  • 3/4 cup ice water
  • Egg wash – 1 egg yolk and 1 tablespoon water for glazing

Directions:

  1. Preheat the oven to 425˚F.
  2. Prepare the crust: In a large mixing bowl, mix together the flour, sugar, minced ginger and salt until fully combined.
  3. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  4. Add the orange extract and water. Stir until the dough clumps together.
  5. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
  6. Divide the dough in half and pat the halves down into two discs, about 1/2 inch thick. Wrap each one in plastic and chill in the fridge for 15-30 minutes.
  7. Remove one dough disk from the fridge. Roll out onto a lightly floured surface and fit into your 9″ pie pan.
  8. Trim the crust overhang to 1″ and place the crust in the refrigerator while you prepare the filling.
  9. Combine the rhubarb, strawberries, orange zest, sugar, and corn starch in a large bowl. Mix until coated. Pour the filling into the chilled pie crust.
  10. Arrange the lattice strips over the pie filling in alternating rows, weaving 6 strips horizontally and 6 vertically.
  11. Trim strips to a 1″ overhang and tuck the top and bottom overhangs under the bottom crust. Crimp pie edges decoratively as desired.
  12. Egg wash the crust edge and lattice strips with a pastry brush.
  13. Place the pie onto a rimmed baking sheet and bake at 425˚F for 30 minutes. Reduce heat to 350˚F and bake for 30 more minutes.
  14. Remove and chill for at least 2 hours, until filling sets.