STONE FRUIT PIE
You can use any type of stone fruit in this pie. I love combining white peaches with sour cherries! -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a small bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour and cinnamon; set aside., In another bowl, combine salt and remaining flour; cut in 3/4 cup butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough into two portions so that one is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top. , Bake 45-50 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 360 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 439mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
STONE FRUIT CUSTARD TART
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Provided by Tara O'Brady
Categories Dessert Butter Pistachio Egg Sour Cream Vanilla Cardamom Ginger Peach Nectarine Apricot Plum Summer
Yield 16 servings
Number Of Ingredients 23
Steps:
- Crust
- Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
- Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
- Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
- Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
- Filling and assembly
- Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
- Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
- Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
- Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.
STONE FRUIT PATCHWORK BAKE
You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that's sweet but not cloying, and with enough acidity to taste a bit sharp. (Many plums and berries won't need any lemon juice.) You can make it in a baking dish, as I do, a pie plate or even a cast-iron skillet. In any case, the result will be a rustic but delicious pie-like dessert.
Provided by Mark Bittman
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)
- Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice; place in baking dish.
- Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.
- Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 148 milligrams, Sugar 38 grams, TransFat 0 grams
STONE-FRUIT GALETTE
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h40m
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
- Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
- Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.
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- Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
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