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Posts Tagged ‘pie’

Deep and reflective conversations at the kitchen table.

 

Peach_Galette_WM-2

“Mom, is daddy going to be a pirate now?”

“Hmmmm… I don’t think so… Why?”

“Well, he doesn’t have his teeth anymore.”

Aha! daddy had a wisdom teeth removal surgery a couple weeks ago. Trying hard not to laugh, “No, honey.  Those were special teeth – only VERY smart people get them.”

“I am very smart!”

“Yes, you are… Correction: very smart and OLD people get them!”

“Oh… Did daddy have teeth when he was a baby?”

“Hmm… No…”

“WAS HE A BABY PIRATE?!!!!!”

 

This is a recipe for becoming a pirate, because I’m sure it’s not so good for your teeth. For the crust I used half of the flaky pie dough recipe. Enjoy!

 

 

Almond Peach Galette

From While Chasing Kids | Desserts | American

Almonds and peaches are meant to be together. The combination of flavors is irresistible. Don’t like a soggy crust? Here is my little secret: coat the crust with a thin layer of almond paste. Yum!

cal Calories 121kcal

fat Total Fat 4g

sat-fat Free Saturated Fat 0g

chol Cholesterol 19mg

Low sodium Sodium 8mg

carbs Total Carbohydrate 21g

Serving size 73g Calories from fat 33kcal Fiber 1g Protein 2g Sugar 17g
10 servings

Ingredients

  • Filling
  • ½ cup granulated sugar
  • 3 tbs unbleached all-purpose flour
  • ½ tsp ground cinnamon
  • 3 large peaches peeled, halved, pitted, and cut into ¼ to 1/2inch-thick wedges
  • 3.5 oz almond paste
  • 1 tbs sliced almonds
  • Egg wash
  • 1 egg
  • 1 tsp water
  • A pinch of raw sugar for sprinkling

Directions

  1. Prepare the dough as directed in the Flaky Pie Dough recipe up to step 5.
  2. Position a pizza stone on the middle rack of the oven. Preheat the oven to 375°F (190°C). Line a pizza peel with a sheet of parchment paper and lightly sprinkle it with flour.
  3. Mix sugar, flour and cinnamon together. Sprinkle the mixture over the peach wedges. Toss the peaches gently to evenly coat. Set aside.
  4. Make egg wash: beat up the egg with water.
  5. Position almond paste between two sheets of plastic wrap. Using a rolling pin, roll the paste into a thin disk.
  6. Lightly flour the work surface and roll the refrigerated dough into a 1/8-inch-thick disk. Transfer the disk to the floured parchment paper.
  7. Carefully peel off the plastic wrap of the rolled almond paste. Place the disk in the center of the dough.
  8. Line the peaches on the galette, leaving a 1 inch rim. Fold the edges. Brush the edges with egg wash and sprinkle with raw sugar. Sprinkle almonds over the peaches.
  9. Carefully slide the galette with the parchment paper on a pizza stone and bake for 50-60 minutes. Let cool completely before serving.

Tips

  • Rolling the dough and assembling the galette should be done as fast as possible. You want to keep the dough cool for flakier crust.

 

P.S. Husband, you are not old!!! I know you were carded at the grocery store last week!

P.P.S. If you are wondering what lack of teeth has to do with pirates, and if you happened to have a 2-5 year old running around – “How I became a pirate” by Melinda Long has the answer!

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This report has been brought to you from a special place where we had no internet, only 2 and a half TV channels, intermediate phone service, and issues with water pressure… Yet, the 3 weeks we spent there are beating all the awesomeness charts!  In June I gulped a can of courage pills, loaded my 4 and 2 year-olds on an airplane, waved bye bye to the husband, and took the kids on a 30-something hour trip to my homeland!

So, here are some shots and recipes from our visit to Russia, where my children were running in my grandmother’s garden, in the house where my mother was born, where I spent so many happy days, and where you don’t need special photo props to give recipes a hint of old country.

Plum_Pie_WM-10

[kitchenbug-your-recipe-appears-here-11465]

 

 

Russia-10

My son met my babushka, godmother, and two aunts. All these ladies were introduced to him as babas. One evening I asked him, “Who do you love?”

“Mommy, daddy, Pea, baba… [silence] … baba …. Baba…. Baba… baba…. Baba…. “

 

 

 

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Hello from CA (and I mean Carboholics Anonymous, not the state)! I must admit, this Russian mom fell off the wagon again with a crazy week-long baking spree. Why? Because she finally nailed the perfect pie crust recipe. I know, disastrous  right?!   

Apple_Pie_WM-6

To top that, it’s rhubarb season in CA (the state). So, I think you can guess what I’ve been up to! There is a rhubarb pie bubbling in the oven right now… ohm… my 3rd this week. 

The rhubarb pie recipe (my new favorite, can’t you tell!?) is to follow in a later post (once my hands stop shaking from all that sugar, and I take some photos). Here is everything on how to make the flaky pie dough I’m so much in love with!

 

Flaky Pie Dough

From While Chasing Kids | Desserts | American

This doesn’t just make a fabulous crust; it also is very easy to remember. The flour to butter to water ratio is 3 to 2 to 1. Add a quarter of a teaspoon of salt for each 100 grams of flour and you got yourself The Perfect Dough! This recipe yields two 9 inch pie shells.

00:32
00:07
00:25

cal Calories 158kcal

fat Total Fat 10g

High sat-fat Saturated Fat 6g

chol Cholesterol 27mg

sodium Sodium 199mg

carbs Total Carbohydrate 14g

Serving size 38g Calories from fat 93kcal Fiber 1g Protein 2g Sugar 0g
16 servings

Ingredients

  • 300 g all-purpose flour
  • 3/4 tsp salt
  • 200 g butter
  • 100 ml water

Directions

  1. Measure water, dissolve salt in it, and place it in the fridge
  2. Cut butter into pea-sized cubes and place in the freezer for at least 20 minutes.
  3. To make the dough combine cold butter and flour and pulse briefly until the mixture resembles coarse meal.
  4. Slowly add cold water and pulse again for several seconds until the dough begins to come together in a ball but not completely smooth. There still will be butter chunks. If needed, finish kneading with your hands until the dough forms into a ball (try to handle the dough as little as possible).
  5. Separate the dough into disks, 1-inch thick. Wrap them in plastic and refrigerate for at least 2 hours or overnight.
  6. Roll disks on floured surface one at a time to 1/8 inch thick. Carefully line the baking dish with the dough, overlapping about ½ inch (the dough will shrink during baking)
  7. For recipes that call for uncooked shell, refrigerate until ready to use.
  8. For baked shells, preheat oven to 375⁰F/190⁰C. Line the shells with parchment paper and fill with pie weights (I use dry beans). For partially baked shells, bake for about 20 minutes, remove weights. Carefully poke with a fork the dough if it bubbled during the baking. Bake for another couple more minutes. For a fully baked shell, bake for about 25 minutes till light brown. Remove the weights, poke the dough, and bake for another 5 minutes till the dough is golden brown.
  9. Let the shells cool completely on wire racks before filling.

Tips

  • The dough could be made a day in advance and refrigerated. Cooked shells will keep for up to a week in the fridge, or for up to two weeks in the freezer.

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Why did this Russian mom, whose only thoughts about baseball are that the outfits could be a bit sexier and that Tim Lincecum is kind of cute…, why did this mom goto watch the World Series? Well, because her lovely neighbor Amie was bringing an apple pie.  Amie’s pie is to die for, and it has an ability to make any game a hundred times more exciting! Since I first tried one of her masterpieces, I was hooked!

My friend Kusum just brought beautiful red gold sea salt from Hawaii , and the idea of this slightly salted dessert was born.  Well, it wasn’t all that original – just google “salted apple pie” but I’m still very proud of the outcome!

So, our family drove to an apple orchard, picked some apples, and made this.

/Adopted from Martha Stewart Living and Cooking Channel

Print this recipe

SALTED APPLE PIE

INGREDIENTS:

CRUST

  • 2 sticks unsalted butter, chilled and cut into pea-size pieces
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup ice water

FILLING

  • 1 cup white sugar
  • 1/4 cup water
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup fresh heavy cream
  • 1 1/2 teaspoon sea salt flakes
  • juice from 4 lemons
  • 6 medium to large sour apples
  • 1/3 cup raw sugar (castor, unrefined, large granule sugar)
  • 2 tbs flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg

TOPPING

  • 1 egg, beaten
  • raw sugar to sprinkle
  • sea salt flakes to sprinkle

DIRECTIONS:

Make the crust. Place 3/4 of the butter in the freezer for about 30 min, and keep the rest in the fridge. In a food processor combine flour, salt, and sugar. Add refrigerated butter, pulse about 10 times.  Add frozen butter, pulse again till the mixture resembles coarse meal, with some blueberry-size crumbs.

Add ice water, and immediately pulse until water is incorporated, about 10 more times. lay out 2 pieces of plastic wrap, separate the dough in halves, and place each half on the plastic wraps.  Bring the edges of wraps together to gather dough.  Press into disks. Roll each disk (still in plastic) into 1/2-inch thick rounds. Refrigerate for at least 45 min.

Make the filling. In a medium sauce pan mix sugar and water and heat until the sugar is dissolved.  Add butter and bring to a slow boil.  Continue cooking until the mixture turns golden brown.  Remove it from heat immediately and add cream, whisk the final mixture on low heat , sprinkle the sea salt, and let cool while preparing the apples.

Core, peel and cut apples using a mandoline.  Sprinkle with juice, sugar, and spices, and toss well. Preheat the oven to 375°F/190°C.

Assemble the pie. Roll each piece of the dough into a disk that can fit a 9-inch pie-pan.  Line the pan with the first disk.  Lay 1/3 of the apple mixture on the bottom and pour a layer of 1/3 of prepared caramel.  Repeat the layering two more times.

Cover the pie with the second disk, cutting it through for the air to escape any way you like, or cut the second disk into strips and make a lattice top like mine, pinch the edges together.

Brush with the beaten egg and sprinkle with sugar and salt flakes.

Bake. Place the pie on a baking sheet and bake for 20 minutes at 375°F/190°C.  Reduce the heat to 350°F/175°C and bake for another 45 minutes.

Serve warm or cold with ice cream.

 

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