Labor Day leads to the end of Summer

Appleandpeachpie

Apple peach pie

It is 20 days before fall and today is the last holiday of Summer.  Where does the time fly any more, however I am ready to welcome fall. For the holiday weekend I wanted to make something fruity, but start to introduce fall slowly so why not make an apple peach pie combination.

for this pie I actually had bought Washington red delicious apples.  I love those kind because I use to eat those all the time as a little girl when I lived there.  Back in grade school we use to have apple vending machines in the halls.  I don’t think many people have ever seen one of these, but they were pretty cool and a great idea for kids. If I had a quarter I would go and buy one during recess time and eat it.

I added peaches  to the mix because I love peaches, not so much the skin so I used doughnut peaches. My husband had bought some the other day and I needed to use them up soon since they were getting a little soft.To bring the sweetness out of peaches you want them to be a little soft.

Now I have to admit I hate making pie crust, for some reason every time I make the crust from scratch I screw it up.  I am not sure why this is the case so let’s say sometimes a baker is not always good at mastering everything.  I did make a pie crust for this pie, and it did not turn out the way I wanted it to.  Every time I rolled it out and lifted it up to place in the pie pan it would crumble.  I was not going to let it go to waste so I decided I am going to place it in the pie pan and mold it at the bottom. For the top of the pie I knew I was not going to lift it up and place it on top, so instead I took my cookie cutters and cut out designs in the pie crust.  A little more time consuming to do this idea, but I think it is unique, and lots of fun to create for parties and events the pie looks to nice to eat.

Below is the recipe for this pie, I hope you enjoy and I would like to say Happy Labor Day.

 

Butter Flaky Pie Crust Recipe

  • PREP 1hr 15mins
  • TOTAL 1hr 15mins

This pie crust recipe, rather pie crust method makes consistent dough. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand enough for one 9-inch double crust pie.

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar, optional

1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

6 to 8 tablespoons ice water

Directions

    • METHOD WHEN USING FOOD PROCESSOR

Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

      • METHOD WHEN MAKING BY HAND

Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.

Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.

Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).

Sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

        • ROLLING OUT DOUGH

Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.

Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.

Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.

Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.

If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.

          • HOW TO PRE-BAKE A CRUST FOR A SINGLE-CRUST PIE (QUICHES, CUSTARD, AND CREAM PIES)

Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.

Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.

Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.

Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.

4 red delicious apples cored,peeled and diced
4 doughnut peaches or any other type of peaches peeled, and diced
1/4 cup of all purpose flour
1/4 teaspoon of salt
1/2 cup of sugar
1 tsp of nutmeg
1 tsp of cinnamon
3 table spoons of lemon juice
in a bowl mix the fruit in with flour,lemon juice, sugar, salt, cinnamon, and nutmeg set aside until your done rolling out the pie crust.  lay the bottom pie crust in the pie pan once you have done that then put the filling inside the pie pan on top of the bottom crust.  For the top lay out the pie crust or do what I did make a design.  remember  when you do cover the pie with pie crust to make some slits in the pie crust you need to make sure it vents when baking.
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All From The Tart

Orange Chocolate Tart

Orange Chocolate Tart

Last weekend I needed to do a little cleaning in our refrigerator since we tend to forget things and then some new science project starts to happen, ewww!  I forgot that I had a couple of oranges and thought what can I make with oranges hmmmm. I love to challenge myself ( who knew!) so I found in my fridge that was needing to be used soon Ricotta cheese,and oranges  what can I make with the two combined. I came across this recipe Orange Ricotta tart with Chocolate ganache  from the baked by an introvert blog.

Believe me when I say I have never made a tart before so I was a little hesitant to start this, but once again I love a challenge. It certainly was not hard to do  at all , and I do have a confession  I am terrible at making crust for  pies so when I made the crust for this tart it turned out perfect!

The Filling part was easy and simple, but to be honest from the recipe that I followed if I had to change it I would a little bit by adding an egg to the mix to make it fluffy since without that egg the recipe was more crust then filling to me. I would also suggest orange extract is fine to use, but if you want more orange flavor use the juices from the oranges that you have it really brings out the natural flavor  of orange in the desert. I also would add 1/3 cup of ricotta cheese to the 1 cup that the recipe calls for , once again to make it a little more filling added to the  tart.

For the Chocolate piece I used dark Chocolate it certainly made this a rich flavored tart, and if you are like me a Chocoholic then this would be perfect for you Bone appetit!

Ingredients

For the crust:
    • 1/2 cup unsalted butter, softened
    • 2 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1 large egg, room temperature
    • 1-1/4 cup all-purpose flour
    • 1/4 teaspoon baking soda
For the filling:
    • 1  1/3  cup ricotta cheese, room temperature
    • 1 egg room temperature
    • 2 tablespoons unsalted butter, softened
    • 3 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/4 teaspoon orange extract I would recommend adding more of the orange juice from the orange in the mix 1 table spoon
    • 1 tablespoon orange zest
    • 4 tablespoons all-purpose flour
For the ganache
  • 1/4 cup plus 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 4 ounces semisweet chocolate, chopped fine I added more Chocolate but that is because I am a chocoholic.

Instructions

  1. Make the crust: In a medium bowl, cream together the butter and sugar, until fluffy. Stir in the salt and vanilla. Add the egg, beat until well blended. In a small bowl, combine the flour and baking soda. Stir with a whisk. Add flour mixture to butter mixture 1 Tbs at a time. Toss with a fork until a soft dough forms. Gently knead the dough until it sticks together in a ball.
  2. Shape the dough into a disk. Wrap in plastic wrap. Refrigerate for 1 hour.
  3. Preheat the oven to 350F degree. Grease and flour an 8-inch springform pan. Place wax paper in the bottom. Press the dough out into the bottom of the pan, press up the sides of the pan about half way.
  4. Make the filling: In a medium bowl, cream together the cheese and butter. Beat in the sugar, salt, orange extract, and orange zest. Beat in the flour until well blended. Spread the mixture into the bottom of the crust. Bake for 25 minutes. Set pan on a wire rack to cool. Remove the tart from the pan.
  5. Make the ganache: Place the cream and corn syrup in a small saucepan. Heat over low heat until cream begins to simmer. Remove from heat. Add the chocolate, stir until the chocolate is completely melted. Let the ganache cool. Pour it over the filling, used a silicone spatula to spread the ganache evenly over the tart. Refrigerate for 1 hour before serving.

Notes

© Sweet and Sassy and oh so crafty – All photos and content are copyright protected. Please do not use any photo without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to this post.