This months recipe for the Avid Bakers Challenge was the apricot plum galette. It is the cover photo of the cookbook. I love making the cover recipe!
The recipe says to create a shaggy dough...not knowing exactly what "shaggy" dough was, I made it very loose. The crust was spectacular. It was hard to not eat it all raw.
The fruit was amazingly sweet. I was a tad grumpy at fruit prices but when I cut everything up, I was thinking the prices were so worth it.
The dough handles nicely..and like I said is really yummy.
Look at all those bits of butter...you can not go wrong!
Transfers nice to the pan. This is really a quick way to make a pie. I watched on the Pioneer Woman website that her husband prefers this kind of crust to the other. It makes pie a quick finger type food.
The addition of lemon juice and ginger sound good..but let me tell you how they mutated this creation.
At about this time I am getting pretty prideful. Everything about this dessert is amazing. I am thinking and saying to the fam, "This is going to be my best dessert EVER". By the time it is ready for the oven we have all tried the fruit and crust and are dying for it to come out of the oven.
Our first thought..wow..it really mutated in the oven. Ugly and not about to win any prizes for beauty.
Then the taste tests are in..everyone hated it! The flavor was awful. ST exclaimed, "Mom, you demolished a thing of wonder. What happened?" Joel "With lots of sugar poured on top you can eat it."
I do not know what happened! The ginger and lemon juice were a bad combo for flavor. I should have pulled the sides up closer to the middle to create a better side dam. That would have helped with the leaking juices. And I put too much filling in the middle. But the flavor...a mystery. I can't wait to see what my ABC friends baked.
But I did like the idea of making a pie without a pan. So, I made Loveless Cafe's Out-of-the-Pan Peach Pie. It was really fun and quick.
And I pulled the sides up higher.
And it was a thing of beauty. And it tasted good.
1 pie crust (makes 2 pies)
4 cups sliced peaches
1/4 cup and 2Tb sugar
1/4 cup flour
1 tea pumpkin pie spice
Mix peaches, sugar, flour, and spices together.
Divide crust into 2 and roll into a 10inch circle. Place 2 cups pie filling in center and fold up crust. Make 2.
Bake for 20 minutes or until bubbling and golden brown. (Can brush with an egg wash and sprinkle crust with sugar before baking.)
I do not know what happened! The ginger and lemon juice were a bad combo for flavor. I should have pulled the sides up closer to the middle to create a better side dam. That would have helped with the leaking juices. And I put too much filling in the middle. But the flavor...a mystery. I can't wait to see what my ABC friends baked.
Out-of-the-Pan Peach Pie
Desserts from the Loveless Cafe
4 cups sliced peaches
1/4 cup and 2Tb sugar
1/4 cup flour
1 tea pumpkin pie spice
Mix peaches, sugar, flour, and spices together.
Divide crust into 2 and roll into a 10inch circle. Place 2 cups pie filling in center and fold up crust. Make 2.
Bake for 20 minutes or until bubbling and golden brown. (Can brush with an egg wash and sprinkle crust with sugar before baking.)
Comments
I wish I had your self confidence! I just am a stickler for following the recipe the first time...and you are both right..minus the ginger and lemon juice would have been great.
Though I'm not the world's greatest ginger fan, I used the fresh ginger with my plums and apricots (I forgot the lemon juice, though) and we thought the flavor was outstanding!
But your galette leaked the same way mine did, so it's not us, it is the nature of the thing!
I found a comment in "Fine Cooking" stating that "some juice escaping is fine" for such a rustic pie.
Your peach pie sure looks good! Loveless Cafe cookbook has been on my wishlist!