Category Archives: pies

Strawberry Rhubarb Crostata

There are so many things to look forward to in early spring and perhaps one of my great food pleasures is rhubarb. Rhubarb although often thought as a fruit is really a vegetable. We see rhubarb here in the northeast for such a brief period that once I see it in a store I grab what I can and make a series of dishes sweet and savory. This weekend is the beginning of a little rhubarb festival by the bay. The star of this festival is this delicious strawberry rhubarb crostata. A very crispy pie crust with a juicy filling of sweet strawberries and slightly sour rhubarb. It’s fantastic. I love the tangy taste of rhubarb! If I have enough rhubarb I often opt to use just rhubarb alone in the filling and add a little more sugar to balance it out. I’m in love with  the bright vibrant color of the filling. This is definitely a perfect early spring treat!

From by the bay wishing you delicious rhubarb food memories!

Maryann

Strawberry Rhubarb Crostata

Serves 4

Ingredients for Dough

  • 8 tablespoons chilled unsalted butter ( one stick)
  • 1cup , plus 3 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons cold water

Ingredients for filling

  • 2 cups rhubarb  (stalks only) cut into 1/2 inch pieces and hulled and sliced strawberries combined (50/50)
  • 1 tablespoon cornstarch
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract

To assemble

  • 1 egg
  • 1 tablespoon heavy cream
  • Coarse sugar

Directions

To make dough cube the butter.  In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F.  Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet  90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.

Entertaining: What’s Cooking this Weekend!

Enjoying another summer weekend,  I think I’ll wake up early and make a batch of my favorite Homemade Granola, perfect with some greek yogurt and all the seasonal berries.

After breakfast and a quick class at the gym it’s off to the farmstand, where I’m bound to find some of my favorite ingredients – sweet corn, kirby cucumbers and some juicy peaches.

I don’t plan to spend much time in the kitchen this weekend, but I will make some quick pickles using my recipe for Pickled Cucumbers with Dill and Lemon.

I’m keeping it simple this weekend, something quick on the grill – one of my favorite chicken recipes is Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn of course is the perfect side dish – anyway you want to serve as long as you eat it the day it’s picked on the farm the freshness is the star of the show – so grill, boil, it’s so fresh you can eat it raw, but if you want to try a new corn side dish, you will want to try my recipe for Corn in a Cup!

Now for dessert, it’s an easy  Stone Fruit Crostata, using the rest of my peaches!  a recipe that is so forgiving and beyond delicious with it’s crispy and buttery crust.

From by the bay, make great friends and family food memories this weekend!

Maryann

Homemade Granola

Pickled Cucumbers with Dill and Lemon

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn in a Cup

Stone Fruit Crostata

Top Five Recipes of 2016-Entertaining by the Bay!

As we come to the end of another year, it’s always fun to reflect and look back.  As I looked at the most popular posts from 2016, it seemed to me that the favorite recipes were for comfort food. These are the recipes that are inspired by family and tradition. So with that enjoy, look back and happy cooking!

From by the bay, wishing you a very Happy and Healthy 2017 filled with many happy food memories!

Maryann

Coming in at # 5 

Old Fashioned Doughnuts

Ingredients

  • 1/4 pound unsalted butter softened, plus 1 tablespoon melted
  • 3 eggs
  • 1/2 cup granulated sugar
  • 3 1/2 cups flour, plus more if needed
  • 1 package dry yeast
  • 2 tablespoons lukewarm water
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 2 teaspoons lemon rind
  • optional: confectioner’s sugar, vanilla sugar or cinnamon sugar

*oil for deep fryer , per instructions

Directions

In a small bowl add yeast to water and set aside. In the bowl of an electric mixer add 1/4 pound butter, sugar and salt. In a small sauce pan scald milk. Pour scalded milk over the ingredients in the bowl. Mix well and add 1 cup of flour and beat until smooth. Add yeast, eggs and lemon rind. Add flour in three portions combining to make a soft dough. Place on a floured board and knead. Add more flour if too tacky to knead. Shape dough into a ball and place in clean bowl brushed , with melted butter. Brush the top of the dough with melted butter and cover bowl with plastic wrap. Keep in a warm place until doubled in bulk. Punch down and turn our on to a floured board. Pat down until about 1/2 inch thick. Let rest 10 minutes . Use doughnut cutter 1/2 thick and 2 1/2 inch round.  Heat oil in a deep fryer to 365 degrees F. Don’t over crowd. Use tongs to turn when bottoms are brown. Watch as this will depend on your fryer. When both sides  are brown, remove from oil and drain on paper towels.  When cooled sprinkle with confectioner’s sugar. Or while warm roll in vanilla sugar or granulated sugar mixed with cinnamon. Fry the doughnut holes separately. An easy way to sugar the holes , place sugar in a brown paper lunch bag , add the warm doughnut holes , hold bag closed , shake and serve!

Next at #4

 

Savory Corn Muffins

Makes 12 muffins

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted unsalted butter

1 cup buttermilk

1/4 cup chopped scallions

1/2 cup shredded sharp cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, butter,buttermilk scallions and 1/4 cup cheddar cheese. Stir gently to combine. Spoon batter into prepared muffin cups. Top each muffin with remaining cheddar cheese. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a tester inserted into a muffin comes out clean. Cool for 10 minutes and remove from pan. Serve warm or at room temperature.

A favorite at #3

Stone Fruit Crostata

Serves 4

Ingredients for Dough

  • 8 tablespoons chilled unsalted butter ( one stick)
  • 1cup , plus 3 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons cold water

Ingredients for filling

  • 1 1/2 cups stone fruit such as peaches or plums , pitted and sliced
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice

To assemble

  • 1 egg
  • 1 tablespoon heavy cream
  • Coarse sugar

Directions

To make dough cube the butter.  In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F.  Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet  90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.

Hitting #2

Fresh Corn and Tomato Cilantro Salsa

Serves Six

Ingredients

6 ears of corn

1/2 red onion, finely chopped

2 tomatoes, seeded and chopped

2 cloves garlic minced

1 cup cilantro

1/2 cup olive oil

juice and zest of two limes

1 teaspoon honey

1/2 jalapeno, seeded and chopped

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Directions

Remove silk and husks from corn. Cut corn off cob and place in a medium bowl. Add red onion, tomato and lime zest. In a blender or food processor add garlic, cilantro, honey, jalapeno, olive oil, lime juice , salt and pepper. Blend until smooth. Pour over corn and tomatoes and mix well. Adjust salt and pepper to taste and serve at room temperature.

and the #1 recipe and farther above the rest is this classic – Apple Cake!

 

Mom’s Apple Cake a.k.a. “Jewish” Apple Cake

Ingredients

For Apple Filling

  • 5 medium apples , preferably those good for baking such as macintosh
  • 5 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

For Cake Batter

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 cup vegetable oil
  • 4 eggs
  • 1/4 cup orange juice
  • 2 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F. Use nonstick cooking spray to grease tall tube pan, then lightly dust with flour.  Peel and core the apples, then cut into 1 inch cubes. Place in a bowl and sprinkle with the 5 tablespoons of sugar and cinnamon. Toss to coat the apples evenly. Set aside. In another bowl sift together the flour and baking powder. In a separate bowl add the oil, juice, sugar, vanilla and eggs. Mix well. Add the wet ingredients into the dry and mix well. the batter will be thick. Pour half the batter into the tube pan, make sure the batter is spread evenly. Top with half the apples. Pour the remaining batter into the tube, again ensuring the batter is spread. Arrange remaining apples over the top.  Bake for 1 1/2 hours or until a tester comes out clean. Let cool completely ( at least 25 minutes). Run a clean knife between the cake and pan to loosen the cake before turning onto a plate.

Stone Fruit Crostata

blog peach crostata

Some of my favorite food memories are from my grandparents farm and enjoying all the seasonal joys of the produce. Peach and plum season is on exception. Celebrate the winding down of the summer and the height of the stone fruit and peach season with this delicious crostata recipe. The crust is light, buttery and crisp. The coarse sugar adds a sweet crunch to the crust. The fruit sweet and bursting with flavor. It’s definitely one of the favorite desserts by the bay. You’ll love it!

From by the bay wishing you sweet and crispy crust food memories!

Maryann

Stone Fruit Crostata

Serves 4

Ingredients for Dough

  • 8 tablespoons chilled unsalted butter ( one stick)
  • 1cup , plus 3 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons cold water

Ingredients for filling

  • 1 1/2 cups stone fruit such as peaches or plums , pitted and sliced
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice

To assemble

  • 1 egg
  • 1 tablespoon heavy cream
  • Coarse sugar

Directions

To make dough cube the butter.  In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F.  Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet  90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.

My Five Favorite Recipes of 2015!

The of the year is a time for reflection, of course, my mind turns to food! I looked back on my 2015 blog recipes and have selected my favorite recipes of 2015. The main criteria for my selection is the number of times I have made this recipe during the year…….so  drum roll please for my top recipe picks for this year. These are recipes you will want to try and use over and over again as well!

From by the bay, thank you for your interest in this blog and wishing you all a very Happy and Healthy 2016! See you next year!

Maryann

blog parm crisps tray

Chili Parmesan Crisps

Ingredients

  • 5 ounces shredded parmesan cheese
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon fine sea salt

Directions

Preheat oven to 350 degree F. On a parchment lined baking sheet , take half the shredded parmesan and form a rectangle approximately 8″ by 12″. Sprinkle half the chili flakes and all the salt uniformly over the cheese. Layer the remaining cheese lightly pressing down. Sprinkle the remaining chili flakes over the cheese. Bake in the oven until golden brown, approximately 10 minutes. Cool and break into piece. Store in an air tight container until ready to serve.

Options: substitute 1 teaspoon of red chili flakes with one of the following:

minced rosemary, minced thyme, crushed black pepper or fennel seeds

blog mushroom quinoa

Mushroom Quinoa Risotto

Serves 4

Ingredients

2 cups quinoa, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 8-ounce package sliced crimini (baby bella) mushrooms

6 ounces fresh assorted mushrooms, stemmed, sliced

1 1/2 cups thinly sliced leeks, cleaned well

1/4 teaspoon red chili flakes

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

3 teaspoons chopped fresh thyme, divided

2 to 3 cups chicken stock

1/2 cup dry white marsala wine

1 piece parmesan rind ( 2″x 3″ x 1/2″ approximately)

Grated Parmesan cheese

Directions

Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the  parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

blog jalapeno slaw

Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

blog zuchini pineapple salsa

Spicy Zucchini Pineapple Salsa

As seen on “The Food Network Kitchen” by Geoffrey Zakarian

Serves 4 to 6

Ingredients

2/3 cup small- diced zucchini

2/3 cup small -diced fresh pineapple

1/4 cup fresh mint leaves torn

1 teaspoon finely chopped shallots

1 teaspoon finely minced jalapeno pepper

2 tablespoons extra virgin olive oil

1 tablespoon chardonnay or white wine vinegar

1/4 teaspoon freshly grated ginger ( optional)

fine sea salt and fresh ground black pepper to taste

Directions

In a large bowl combine all ingredients. Let marinate for at least one hour or refrigerate until ready to serve.

blog lemon ice box 1

–

Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Apple Crostata with Fig Glaze

Wondering what do do with those apples you just picked or bought at the farm stand ? This is a delicious and easy to make apple crostata with an easy glaze made from store bought jam. I picked fig jam for my glaze but apricot work work just as well. I love making this recipe the crust is simple and the rustic shape of the pie is part of the charm. You can use a box grater of a mandoline to slice the apples, but if you don’t have either just slice the apples as thin as you can with a knife. This is quick to assemble , bake , eat and enjoy!

From by the bay, wishing you yummy apple food memories!

Maryann

blog apple crostata

 

Apple Crostata with Fig Glaze


1 cup all purpose flour
2 tablespoons sugar plus 3 tablespoons sugar
1 stick butter diced and chilled
3 tablespoons ice water (approx.) mixed with 1 teaspoon white vinegar
1 large apple, like honey crisp
1 tablespoon lemon juice
2 tablespoons fig jam
2 teaspoons water


Directions:
To make pastry place into a food processor the flour and 2 tablespoons sugar. Pulse to blend. Add the chilled butter and pulse until the texture is grainy . With the motor running add the water and vinegar mixture slowly, stop just when the dough comes together.  Remove dough onto parchment paper, flatten into a disk and cover. Place in the refrigerator for at least one hour. While the dough is chilling cut apple in half apples from the stem down. Using a mandoline slicer and slice apples thinly. Please apples in a bow ,adding the lemon juice and 2 tablespoons sugar. Mix well. Preheat oven to 450 degrees F. Once the dough is chilled, remove  from the refrigerator and  keep dough on parchment paper and lightly flour top of the dough. Quickly roll out into a circle approximately 10 inch diameter. Transfer parchment paper with dough onto a baking sheet. Leave a 1/2 inch border of dough from the outer perimeter and arrange apples in a circle working from the outside in a concentric circle continue  towards the center until filled in.  In a small sauce pan heat jam and 2 teaspoons water and heat until combined. Remove from heat and brush the apples with the glaze. Place in the over and bake foe approximately 20-25 minutes. Allow to cool. Serve warm or at room temperature.

Lemon Ice Box Pie

blog spring ahead

It’s been a long winter and I’m ready to say enough. This past weekend we sprung ahead an hour and I’m ready to spring ahead myself. It started in the house, putting away the last remnants of winter decor in the house . i started to bring in a little color, filled a bowl in the kitchen with lemons and thought about making something that tasted and looked like spring. I found this recipe on the Food & Wine website and made it this past weekend. It was silky, cool and creamy with burst of tartness from the lemon contrasted with sweetness from the milk and sugar.  The color is of warm sunshine. Bring a little spring into your life with this delectable dessert!

From by the bay wishing you sunny and bright food memories!

Maryann

blog lemon ice box 1

Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

blog lemon ice box 3

Peach Basil Hand Pies

blog peach basil
Sometimes all you need is just a little bit of pie. Pie that can be held in the hand and eaten on the go, at a picnic or just taking a walk. We’ve reached that glorious time that arrives each summer when fruit is plentiful and your “big” decision is which fruit should you get for your dessert. Peaches definitely come to mind for me. I decided to make little hand pies over the weekend, filled with peaches and a touch of  sweet basil from the garden to add a slightly spicy undertone to the filling. It’s the perfect little summer treat!
From by the bay wishing you, tasty little peach pie food memories!
Maryann
blog peach hand pie 2
Peach Basil Hand Pies
Makes 6 pies

Ingredients
1 recipe flaky pie dough ( see recipe below)
2 cups fresh chopped peaches, stoned and skinned
2 teaspoons sweet basil, chopped
3 tablespoons fine granulated sugar
2 tablespoons cornstarch
1/8 teaspoon fresh ground black pepper
1/8 teaspoon fine sea salt
1/8 teaspoon ground cinnamon
1/2 teaspoon rice wine vinegar
1 egg, slightly beaten
Directions
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. To make the filling add into a medium bowl the peaches, basil, 2 tablespoons sugar, cornstarch, pepper, salt, cinnamon and rice wine vinegar. Mix well and set aside. Dust your work surface with flour and roll out your pie crust into a 20 inch square. Cut the dough into eight 5 inch squares. Working with each square individually, place 2 tablespoons of filling in the center. Brush the two connecting edges with egg and fold in half making a triangle.  Press the ends together to seal. Place onto the parchment line tray. Use knife to trim uneven edges. Repeat with remaining squares. Brush the top of each pie with remaining egg wash and sprinkle the remaining sugar on top. Make a small slit on the top of each pie fro steam to escape. Place in the oven and bake for approximately 25 minutes until filling is bubbling and crust is pies golden brown. Remove from oven.  Cool and serve.
blog peach hand pie

Recipe: Flaky pie dough for hand pies

October 20, 2012 from Los Angeles Times

2 1/4 cups (9.6 ounces) flour

Generous 1 teaspoon salt

1 tablespoon sugar

1/4 cup cold shortening

1/2 cup (1 stick) cold butter, cut into ½-inch cubes

2 1/4 teaspoons cider vinegar

4 to 6 tablespoons ice water, more if needed

To make the dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated (the dough will look like moist sand). Add the butter and pulse just until the butter is reduced to pea-sized pieces. Sprinkle the vinegar and 4 tablespoons water over the mixture, and pulse a few times to form the dough, then a few more times just until the dough begins to clump together to form a cohesive dough. If the dough is too crumbly and dry, pulse in additional water, 1 tablespoon at a time. Remove the dough and mold it into a disk roughly 6 to 8 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Peach Almond Crostata

blog peach crostada

Peach Almond Crostata
1 cup all purpose flour
1/2 cup almond flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 stick butter diced and chilled
4- 5 tablespoons ice water (approx.)
2 peaches stoned and sliced
1 tablespoon cornstarch
2 tablespoons peach jam
1/2 teaspoon almond extract
Directions:
To make pastry place into a food processor the flour, almond flour , salt and sugar. Pulse to blend. Add the chilled butter and pulse until the texture is grainy . With the motor running add the water slowly, stop just when the dough comes together.  Remove dough onto parchment paper, flatten into a disk and cover. Place in the refrigerator for at least one hour. While the dough is chilling place remaining ingredients into a bowl and mix. Preheat oven to 450 degrees F. Once the dough is chilled, remove  from the refrigerator and  keep dough on parchment paper and lightly flour top of the dough. Quickly roll out into a circle approximately 10 inch diameter. Transfer parchment paper with dough onto a baking sheet. Place peach mixture in the center , leaving a 2 ” border. Fold border over the peaches making a circle. Place in the over and bake foe approximately 20-25 minutes. Allow to cool. Serve warm or at room temperature.