Peach-Raspberry Slab Pie

I just love peach pie, and I've been intending to try my hand at making a slab pie for some time.  I was planning my desk's annual Labor Day indoor cookout (gotta find some way to shake up holidays at work), and I wanted a summery dessert that would feed a crowd.  A slab pie is essentially a sheet pan pie, made bigger and flatter so it will feed many and takes less time to make.  So the thinking goes.

I found it just as laborious as making a traditional pie, and kind of a pain.  It started out well when I rolled out the bottom crust easily despite the big dimensions the recipe called for.  But then when I rolled out the top crust the dough started tearing, and I started grumbling.  And by the time I sliced all the peaches and then assembled the whole thing, I was tired.  Why does anyone assume a slab pie will be easier?  It's a huge, double-crust pie.  I've made easier tarts and crostatas.  I did like the combination of raspberries with peaches.  The sides and corners were nice and flaky, but the bottom crust in the middle was unfortunately soft.  The slab pie wasn't bad, it just didn't blow me away.

I liked these much better.  I used the leftover dough another day to make hand pies filled with berry jam and Greek cream cheese.  I just winged it, but they came out great.  I'm still holding out hope for doing one more summery peach pie, but I better act fast -- apples and pumpkins are already threatening to take over!

Looking for more peach goodness?  Try White Peach and Prosecco Gelatina, Lattice-top Peach Pie, Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice, or Peach and Plum Crumble.

White Peach and Prosecco Gelatina

White Peach and Prosecco Gelatina is like jello for grownups, and a refreshingly light dessert.  The recipe calls for simmering the mixture for 10 minutes to cook off the alcohol, but we were pretty certain the alcohol was not gone.  They were like glorified jello shots from your college days, only more elegant and delicious.

They're also super easy to make.  When you've had through three sets of out-of-state visitors in two weeks like I have, this is a simple treat to pull off.  After all, got to keep up your energy if you're taking the kids to the beach!

Update: This post made the Foodbuzz Top 9!

Peach and Plum Crumble

This crumble was both insanely easy and insanely good.  My sister and I had each eyed it while browsing a magazine on our Nooks, and when she visited for the July 4th holiday we thought the simplicity made it perfect.  Easy and quick mean so much when I'm chasing around an 18-month-old niece for days.  Seriously.  The day they left, I proceeded to nap an hour, then went to bed way early and stayed unconscious for 10 hours.  Mothers, and especially blogger mothers, you have my utmost respect.

But even busy mothers and anybody who doesn't like fussing with rolling out pie dough can make this crumble.  You just slice up peaches and plums and toss them with sugar, cornstarch, and salt -- don't even bother peeling the fruit!  Then quickly mix up a crumb topping and scatter it over the top, and it goes in the oven.  My love of traditional pie crust made me skeptical a crumb topping could satisfy, but we three adults were so mad about the topping we agreed it should be doubled next time.

The plums were our own addition to the recipe, and they turned the crumble a beautiful purple and gave it some tartness.  Sis and I thought the filling was too sweet, though Joe thought it was all right.  So on this second try I doubled the crumb topping but reduced the sugar.  Summer perfection.

I'm up for visiting the beach again too, with or without Audrey.

Lattice-top Peach Pie

The nights are already starting to get chilly in Boston, and I'm going to miss having in-season watermelon, cherries, and peaches.  While I look forward to the warming food and holidays of autumn, I'm always sad to leave the barbeques, beach trips, and fresh fruits of summer behind.  Peach pie is a constant rival with apple for favorite pie in my book, and I wanted to try a new recipe this summer.  This is a Lattice-top Peach Pie with a cream cheese crust.

The top crust in the recipe isn't a lattice, but when I flipped to the photos in the middle of the book I saw the same recipe with a lattice and thought, why not?  I'll describe the few adjustments to make when using a lattice in the recipe section after the jump.

The other thing I'll miss?  Picking strawberries off my porch.  The sweetness and subtlety of flavors just can't compare with grocery store strawberries.

Unfortunately, I only pick about 5 a week and they're barely bigger than grapes.  Where are my pints?  If you have strawberry-growing tips, please share!  The information tab on this plant even promised huge berries.

Truth be told, although the cream cheese crust came out perfect, I'd prefer a flaky all-butter crust to pair with peaches.  But I can attest to this same cream cheese crust being perfect for Apple Pie and Banana Cream Pie.  And I'd give the filling a hit of cinnamon next time, as I usually do.  But I can't complain, because it's still a pretty damn good pie.

If you've never done a lattice top, it's honestly one of the easiest parts.  Not lyin'.  Rolling out the dough and trying to prevent rips and tears can rile me up, but weaving those strips in and out takes only a minute.

One last tip: For peeling those soft peach skins, this serrated peeler is amazing.  I found mine at Sur la Table.  I've heard of cutting an X into the bottom of a peach, blanching it in a pot of water, and then plunging it into ice water.  Skip the production and just get a serrated peeler.  Happy baking!

This post is linked to:
* Sweet Treats Party
* Sweets for a Saturday
* Sweet Tooth Friday
* Tea Party Tuesday

Making Biscuits for Baby: Peach Shortcakes

These fluffy, buttery shortcakes are filled with peaches and cream with a dash of cinnamon, perfect for the summer.  I had planned and looked forward to doing a recipe like this earlier, eagerly anticipating peach season.  But a couple of weeks ago our cat, Baby, was struck with a sudden illness and we lost him very shortly after.  His suffering was heartbreaking.  After losing him, I barely slept and had no appetite whatsoever, both of which could not be more unlike myself.  I cried.  A lot.

Baby was the cat who thought he was a person, and had a big personality by turns loving, inquisitive, even bossy.  My furry BFF.  I missed falling asleep and waking with him, having him insist on sharing my seat at the table, greeting me when I came home, petting his soft fur, looking into his sweet face.  His little brother, Shnooky, has been a comfort to us.  (Disclaimer: I didn't name them, but their names are very fitting.)

Like many cats, Baby would use his claws to knead beds and blankets.  My friend Bill once told me, "Do you know what they call cats doing that in the South?  Making biscuits."  And when I finally regained some appetite for food and life, I knew I wanted to make this recipe.  So this post is for you, buddy, and nine years of beautiful friendship.  I will always miss you more than I can say.

This biscuit recipe is super-easy, and it advises you to handle the dough as little as possible for the softest biscuits.  But that's not my style.  Instead of just scooping the dough onto baking sheets, I rolled out the dough and cut out biscuits with a scalloped cutter.  Much prettier.  At top, the unbaked rounds, and above, golden puffed-up goodness.

While they're still warm, split them open and top the bottom half with sweetened whipped cream and peaches and some ground cinnamon.  You might even want to enjoy it in the outdoors.

This post was linked up with Sweets for a Saturday.

Peach Cobbler

I always look forward to peach season.  I had been planning to bake an easy cobbler I used to make years ago.  Glancing at the card I dug up from my recipe box, one thing bugged me: The recipe listed boiling water as an ingredient for the biscuit topping.  Don't cookbooks and cooking shows endlessly preach the virtues of cold biscuit ingredients for maximum puff and flakiness?  I mean, the recipe worked great all those years ago and family and friends loved it, but I felt it was time for a new recipe.  This one's almost as easy.  And it was a bonus that it called for buttermilk, which I had left over from another recipe. 

I made the cobblers in ramekins and mini-pie dishes because the baking dish I pulled out looked too large for the filling. Also, I just love baked goods in mini form. It wasn't until I popped them in the oven that I realized the recipe didn't call for any cinnamon, nutmeg, or other spices. My old recipe card didn't either. I know some people think cinnamon gets in the way of unadulterated summer peach or autumn apple flavors... what do you think? In the end it tasted great, with summery peach sweetness and a buttery biscuit topping. And yet, I really could have done with a hit of cinnamon, and I was wondering if I preferred the old biscuit topping after all. That's life, huh? Especially for picky ol' me.

Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice

I always wait until summer to make peach cobbler or peach pie. Frozen and canned peaches can't compare, and they aren't as juicy or fragrant. I love peach pie, but cobbler is infinitely easier. There's no bottom crust to worry about getting soggy, and some recipes allow you to just spoon and smooth a batter on top. This one pretties it up with a lattice, yet still looks rustic and easy.

This is great fresh out of the oven, and a scoop of frozen yogurt melts over the top and gives that refreshing chill you want in the sweltering heat (especially after your oven's heated the kitchen). But it's just as delicious at room temperature and free of any accompaniments.

Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice

From The Art and Soul of Baking by Sur La Table and Cindy Mushet
Serves 6 to 8
1 recipe Cream Scones (page 152), prepared through Step 2
2¼ pounds ripe peaches, peeled
¼ to ½ cup (1 ¾ to 3 ½ oz) sugar, plus 2 tbs for the lattice
1 vanilla bean, or 2 tsp pure vanilla extract
2 tsp freshly squeezed lemon juice
2 tsp cornstarch or tapioca flour, or 4 tsp unbleached all-purpose flour
Vanilla ice cream or Vanilla Crème Fraiche, for serving
9-inch ceramic pie pan or other wide 6-cup baking dish

1. Make the filling. Use a paring knife to half and pit the peaches, then cut into ½-inch-thick slices. Transfer to a large bowl. Taste a peach slice — if it is sweet and ripe, use only ¼ cup sugar (or even less, if it is very sweet). If it’s tart or slightly under-ripe, use up to an additional ¼ cup. Place the sugar in the small bowl. Use the tip of the paring knife to split the vanilla bean in half lengthwise. Turn the knife over and use the dull side to scrape out all the seeds into the sugar. Rub the mixture together with your fingers until the seeds are evenly dispersed. Pour over the fruit. Add the lemon juice and cornstarch (and the vanilla extract or paste, if using) and gently toss with the spatula until all the fruit is evenly coated. Press the fruit into the baking dish in an even layer.


Vanilla sugar and vanilla bean-speckled peaches

2. Make the Lattice. Dust your work surface and the top of the dough with flour. Roll the dough into a 16-inch circle about 1/8 inch thick. Rotate the dough slightly each time you roll—this will help you roll the dough in an even circle and will alert you immediately when the dough is sticking to the surface. If it does stick, gently use a bench scraper to release the dough, lifting it off the surface and adding a bit more flour to the surface to prevent further sticking.
3. Cut the dough into 1½-inch wide strips. The strips toward the center of the circle will be longer than the strips toward the edges and this is fine. You will use the longer strips in the center of your baking dish when weaving the lattice, and the shorter strips near the edges of the dish.
4. Weave the lattice. Brush any excess flour from the surface of the dough. Gently lift the strips and place half of them about ½ inch apart from the top of the fruit, letting any excess dough fall over the edge of the dish for the moment. Fold every other strip back halfway, exposing the fruit underneath. Precisely at that halfway point, place a strip of dough perpendicular, laying it over the unfolded strips. Unfold the folded strips, laying them over the new strip of dough. Fold back the strips that were left flat the first time, and place another new strip of dough over the fruit and flat strips of dough. Straighten and tighten the dough each time you do this so your lattice looks even. Continue in this manner until you reach the edge of the pan, then turn the pan and weave the other half of the lattice, beginning at the center and working outward. Once the lattice is finished, use the paring knife to trim any overhanging dough flush with the pan. Chill for 20 minutes.

5. Bake and serve the cobbler. Preheat the oven to 350 degrees and position an oven rack in the center. Sprinkle the lattice evenly with the remaining 2 tablespoons of sugar. You may want to place a baking sheet or a piece of foil under the cobbler to catch any juices that may bubble over. Bake for 40 to 50 minutes, until the topping is nicely browned and the fruit is bubbling and soft (the tip of the paring knife should easily slide in and out of the peach slices). Serve warm or at room temperature, accompanied by ice cream or crème fraiche.

Storing. This cobbler is at its best immediately after baking. Store any leftovers in the refrigerator, covered with plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350 degree oven for 40 to 50 minutes, or until warmed through.

Cream Scones
From The Art and Soul of Baking by Sur La Table and Cindy Mushet

2 cups (10 ounces) all purpose flour
¼ cup (1¾ oz) sugar
2½ tsp baking powder
¼ tsp salt
1 stick (4 oz) cold unsalted butter, cut into ½-inch cubes
1 cup (8 oz) chilled heavy whipping cream
1 egg, lightly beaten
1 tbs sugar
1. Preheat the oven to 425 degrees and position an oven rack in the center. Line the baking sheet with parchment paper or a thin silicone mat. Place the flour, sugar, baking powder, and salt in the bowl of the food processor and process for 10 seconds to blend well. Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces. Add the cream and pulse another 20 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.
2. Pat the dough into a circle 7 inches in diameter and about 1 inch thick. Use a chef’s knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

Cobbler prepared with a crust of flower-shaped dough cutouts