Peach | Cherry Galette

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This is so fun and easy to make.  I decided to try a new pie crust recipe that I had watched on YouTube a couple of weeks ago.  Cooking Italian with Joe has an interestingly different approach to making what might be a quite good pie crust using egg and milk.

 

Ingredients:

 

 

3 cups (375g) Plain Flour (unbleached and unfortified)
2 tbsp Sugar

1 tsp Salt

2 sticks (220g) of Butter (small cold cubed)

1 beaten Egg mixed with

3/4 cup Milk (cold)

HOW TO MAKE:

  1. Mix flour, sugar & salt to evenly distribute the dry ingredients
  2. Place mixture into a food processor
  3. Add cold butter cubes with the flour mix and give it a few pulses until it transforms into small pea-sized crumbs ( I do it all by hand or with two bakers paddles)Screen Shot 2020-05-25 at 2.53.02 PM
  4. (Use cold utensils if not using a food processor to not melt butter)
  5. Add egg and milk mixture to the processor while pulsing a few more times until the mixture comes together or take the mixture out to the work surface
  6. Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture
    (do not knead)
  7. Incorporate all ingredients together to form a dryish dough
  8. Wrap it well with cling film & refrigerate for 1 hour
  9. Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
  10. Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
  11. Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
    Enjoy!

I always save a little of the pastry to make a couple leaves and a simple rose for decorations.

The filling is easy:

Filling:

  • 1/2 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour or tapioca flour
  • 1/2 teaspoon ground cinnamon
  • 6 to 8 soft peaches, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges
    • I used frozen ones, just let them thaw and dried them well.  I had the cherries, so I added them in the mix for color.
  • I add cornstarch, as there is always a little too much liquid.  You can put a little on the pie crust before you add the fillings too!
  • I always add a little butter and sugar to the top, just because I can!

ENJOY!

Peach | Cherry Galette

Rhubarb Custard Pie

My Rhubarb plant was taking over my raised bed gardens, and the beets were hidden in the shade, so I thought I had better harvest to save the beets.  I love the look of the rhubarb plant and would add a photo, if it were not so drizzly and wet and ugly outside, but I am not a huge rhubarb fan.  My husband told me he loves rhubarb pie, so I thought at seven last night, after dinner I should bake him a pie.

Most rhubarb pies are combined with strawberries to add a little more sweetness, but I did not have any strawberries and did not want to run to the store (again).  So I looked online for an America’s Test Kitchen recipe and found one that looked good.

Rhubarb Custard Pie

From Cook’s Country | April​/May 2011
WHY THIS RECIPE WORKS:

We used a double crust for our Rhubarb Custard Pie dough, but we found that a lattice top crust worked just as well. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it.

SERVES 8

INGREDIENTS

INSTRUCTIONS

  1. 3. Bake until juices are bubbling and crust is golden brown, about 50 minutes. Cool completely on wire rack, about 4 hours. Serve.

    Notes:

    1. Duck eggs worked great for this recipe, as they are bigger, so less chance of soggy filling.

    2. I cut the rhubarb into about two inch chunks and put in my Breville Food Processor.  Made the process a lot faster and it was in nice small pieces.

    3. Add a little tad extra sugar and don’t forget the salt, as it enhances the flavor.

    Double-Crust Pie Dough

    From Cook’s Country | October/November 2011

    WHY THIS RECIPE WORKS:

    For our Double-Crust Pie Dough recipe, we wanted the best of two worlds: The rich flavor of a butter crust and the flakiness of a shortening crust. Combining the two fats gave our pie dough optimum flavor and texture. To quickly cut the fats into the flour, we turned to our food processor, but… read more

    MAKES ENOUGH FOR ONE 9-INCH PIE

    INGREDIENTS

    • 2 1/2 cups all-purpose flour, plus extra for rolling out the dough
    • 2 tablespoons sugar
    • 1 teaspoon table salt
    • 8 tablespoons vegetable shortening, cut into 1/4-inch pieces and chilled
    • 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/4-inch pieces and chilled
    • 6 – 8 tablespoons ice water

    INSTRUCTIONS

    1. 1. Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds (see related Tip). Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.

      2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.

      3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate.

      To Make Ahead

      The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.

      Notes:

      1. This is a very tender pie crust and a bit sticky, so after leaving in the refrigerator for an hour ( I got away with 30 minutes) roll it out between two pieces of parchment paper.  Put a little flour on the each side of the paper or the dough will stick to the paper.

      2. When you cut the extra off the edge of the crust when you add the top layer, blend it into the edge of pie, so you don’t have waste and so the edges are a little thicker.  I like to double my edges like my grandmother did.

      And now enjoy!  IMG_5189

      And I think he liked it for breakfast!

      You can view my artwork at http://www.dianakingsley.net

Rhubarb Custard Pie