Hey KS Fans,
Our Kosherstreet Friend Rivky E. does it again with this great Pie Recipe – I can attest that this recipe is absolutely delish! – We had a sort of taste testing in her house yesterday – and hands down this pie was the winner – It is exactly what a pie should taste like - Sweet and tangy full of oozing juice with a melt-in-your mouth pie crust.
Rivky tested two versions of the same recipe – The First Version – she gave us below with a no crust bottom and a lattice crust top – and a 2nd version – as seen by the picture here – was a pie that had a crust on the bottom and circle cut outs of pie crust to decorate the top – We found when tasting both versions that the 2nd one with the pie circles was much dryer inside (absolutely none of that yummy fruit juice we love so much – and that the crust did not melt – in-your-mouth the way the first version did.
So now that you know what we think – try out this recipe and let us know what you think !
It is my opinion that the next new thing – in all the cafe and bakerys – is no longer going to be the cupcake but the PIE !
We are good with that!
Peach Cherry Pie
by Rivky Eisenberg www.yumkosher.com
Some people have an aversion to pie. Well, not eating pie, but making pie. The pie crust is not much of a challenge, but transferring it to a pie plate, baking it so it doesn’t shrink down the bottom of the pan, and making a decorative top, may be a little daunting to some. On the flip side, there is something very exciting about serving a pie at the table! So here is a compromise; a luscious peach & cherry filling, oozing with flavorful juices, without a bottom crust, and simply covered with slabs of pie dough in an informal patchwork design.
The dough is made, as always, in a food processor, which literally takes about two minutes. If you refrigerate it for at least 30 minutes it becomes easy to roll out, though this process, too, is less crucial than for a pie, because the dough will be cut up.
My mother pulled this recipe out of the New York Times in July 2009, and as so often happens, she couldn’t find it recently when she wanted to make it again. Luckily, she had shared it with the guest she had served it to, and was able to get it from her. Credit for the recipe goes to Mark Bittman who used a mixture of cherries and peaches for his pie. The pits can be left in the cherries, which results in better flavor, but if you don’t like the idea of spitting at the table, take them out first.
Yesterday, my mother and I took a trip to Battleview Orchards to pick peaches. This was more of an activity to keep the children busy, as they had no day camp. We took my son and a niece and 2 nephews all aged between 9 & 11. Naturally, we came home with more peaches than we had what to do with and I immediately made this pie. Tomorrow, the rest will become fruit soup!
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 9 x 13 baking dish, a deep dish pie plate or even a cast-iron skillet. In any case, the result will be a rustic but delicious pie-like dessert.
- 8 Tablespoons (1 stick) cold utter cut into 8 pcs.
- 1 1/2 cups flour, divided
- 1/2 teaspoon salt
- 3/4 c + 2 Tablespoons sugar
- 3 lbs. peaches sliced in wedges
- 1 cup cherries
- 1 Tablespoon lemon juice
1. Heat oven to 400. In a food processor, combine 1 C + 2 tbs flour, salt & 1 Tbs sugar. Add butter and process until butter and flour are blended and mixture looks like course cornmeal, about 20 seconds. Slowly add 1/4 C ice water and process. Form dough into flat dish, wrap in plastic and freeze for 10 minutes or refrigerate for 20 min.
2. Meanwhile, in a large bowl, toss fruit with remaining 6 tablespoons flour, 3/4 C sugar, and lemon juice and place in baking dish.
3. Put dough on a floured board and sprinkle with more flour. Roll dough into a 12 inch adding flour and rotating 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.
4. Brush top of dough lightly with water and sprinkle with remaining Tbs sugar. Transfer to oven and bake until top is golden brown and juice bubbles, 35-45 min. Transfer to cooling rack, serve warm.
About the Author: Rivky Eisenberg is a self-taught Pastry Chef who is famous for her Cheesecakes and Dairy Pastries . As the sole owner and baker of the very successful mail order Cheesecake business The Viennese Table, Rivky is also an accomplished food writer and overall Grand Dame of the Kitchen. You can see Rivky’s recipes and kitchen tips and foodie reviews on kosherstreet.com and her new blog Yumkosher.com
To order Rivky’s Cheesecakes please call 732-364-8969