Wednesday, September 14, 2011
Last Joys of the Summer
Friends, I went peach picking on Labor Day. Yes, I know it was over a week ago, but it took me a while to bake, freeze, and preserve my way through 22 pounds of peaches.
Peach and Blackberry Cobbler with Crystallized Ginger
Raw Peaches and Cream Tart
Peach Muffins (don't be fooled when the website says "scones." It's totally a muffin batter)
Peach Frangipane Galette
I'll share with you today the recipe for Top Crust Peach Cardamom Pie. It was an easy recipe to make. The addition of cardamom makes it unique, and the pie crust cut out with cookie cutters makes it special. It was fun. I might like it better, though, with a bottom crust too, to make it a normal pie. After all, there can never be too much pie crust!
Top Crust Peach Cardamom Pie
Adapted from Bon Appetit 2009
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground flax meal
1 1/2 teaspoons sugar
1/4 teaspoon salt
Mix ingredients in food processor or by hand in large bowl.
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
Add to food processor and pulse until mixture resembles coarse crumbs. Or, cut in by hand with two knives.
3 tablespoons (or more) ice water
Add to flour mixture and pulse until dough just comes together. Or, mix in by hand with a fork. Turn dough out onto floured surface and knead a few times. Shape into flat disc, wrap in plastic, and chill at least an hour. When chilled, roll out dough on parchment paper or lightly floured surface. Cut into shapes with cookie cutter.
2 1/2 pounds firm but ripe peaches
1/3 cup sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/2 teaspoon ground cardamom
Combine in large bowl and toss to coat. Pour into 9-inch diameter glass pie dish. and arrange pie dough cutouts on top of peach filling, overlapping to completely cover peaches.
1 egg or egg white, beaten
1 1/2 tablespoons raw sugar
Brush egg on pie crust cutouts. Sprinkle with sugar, and bake at 400 degrees until crust is golden and peach filling is bubbling thickly. Let cool at least 30 minutes. Serve with ice cream or thick honey yogurt.
Other posts you may enjoy:
Peach Picking 2010
Lavendar and Peaches
Last week I wrote about my food journey, which begs the question: what do I eat? Years ago, I remember hearing of people who gave up grain...
I've been getting winter apples from my winter co-op. I didn't even know apples could be available in the winter! They don't com...
This is a guest post by my dear friend Candice. We both share a love of cooking, baking, and all things food-related. We're also part of...