Peach Blueberry Streusel Pie + 5 End of Summer Pie Links

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Septemeber is a month of transitions.  We say goodbye to summer without fully realizing it’s gone.  An extra blanket suddenly becomes necessary.  Leaves slowly make their descent leaving pops of red, orange, and yellow on the sidewalk.  We move on once again to the next season with both hesitation and relief for a change.  A noticeable ache is present when summer transitions into fall, another reminder of time moving forward.

Soon we will turn to stews, chilis, lasagna, and hearty meals to warm our bones.  Slow cooker recipes will get us through the crazy school and workweek.  One day will melt into the next.  Before we allow for any of this to happen, lets pause and savor summer one last time.  My peach and blueberry streusel pie adapted from the cookbook Sister Pie by Lisa Ludwinski pays homage to the beauty of summer fruits.  I hope you enjoy it.  Happy Labor Day.

Peach Blueberry Streusel Pie

Serves 8

Recipe adapted from Sister Pie by Lisa Ludwinski

Ingredients for Pie Crust:

2 ½ cups unbleached, all-purpose flour

1 teaspoon sugar

1 teaspoon kosher salt

2 sticks of unsalted butter, chilled

½ cup ice-cold water + 1 tablespoon apple cider vinegar

Ingredients for filling:

2lbs ripe peaches, sliced

3 cups blueberries

Juice of 1 lemon

¼ cup tapioca starch

¼ cup light brown sugar

¼ teaspoon of kosher salt

1 tablespoon of freshly grated ginger

Ingredients for streusel:

2 cups fine yellow cornmeal

1 cup old fashion oats

2/3 cup light brown sugar

14 tablespoons unsalted butter, chilled

Directions for pie dough:

Using a large bowl, mix together flour, sugar, and salt.  Place sticks of butter in the middle of the bowl and coat with flour mixture.  Using a bench scraper, cut the butter into small cubes.  Cover each cube with flour, then using the bench scraper cut the cubes in half again.

Using a pastry blender or your hands, cut the butter while also turning the bowl with the other hand.  Continue to blend the butter and flour until the pieces are the size of peas.  Next, add the water/vinegar mix.  Using the bench scraper, scrape the dough from one side of the bowl to the other side until the liquid is absorbed.  Now, scoop up the mixture with your hands and press back down onto the whatever remains in the bowl.  Turn the bowl, scoop the mixture with your hands, press back down, and repeat.  Once all the flour at the bottom of the bowl is gone it is time to stop.

Remove the dough from the bowl and place on a lightly floured surface.  Using the bench scraper cut the dough in half.  Pat each dough ball into a two-inch disc.  Seal any broken edges.  Wrap in plastic wrap and refrigerate for at least 2 hours, but overnight is best.

The pie dough will last in the refrigerator for a few days and in the freezer for up to 1 year.  Thaw in the refrigerator for one full day if frozen.

Next, blind bake!

Pre-heat the oven to 450F with the rack on the lowest level.  Remove pie dough from fridge and place on a lightly floured surface.  Roll the dough starting from the middle out, rotate 45 degrees and roll again.  Repeat this process until the circle of dough measures 9 inches.  Place dough in the pie pan, crimp as desired, and place the pie dough in the freezer.  Allow to freeze for 20 minutes.

Remove frozen pie crust and cover with aluminum foil.  Fill the crust with dried beans.  They should come all the way up to the crimps!  Place pie on baking sheet pan and place in oven.  Bake until the crimps are light golden brown, about 25-28 minutes.  Check for doneness by peeling back a bit of the foil.  Remove pie crust from oven and cool on a wire rack for 6 minutes before removing foil.  The pie is now ready to be filled!

Directions for filling and streusel topping:

Using a large bowl, add peaches, blueberries, ginger, lemon juice, brown sugar, salt, and tapioca starch.  Mix well.  Set aside.

In a medium bowl, combine cornmeal, oats, brown sugar, salt, and butter.  Combine with your fingers until it resembles wet sand.  Set aside or refrigerate in an air-tight container until ready to use.

Pie Time!

Pre-heat oven to 350F.

Pour filling into blind-baked pie crust.  Sprinkle streusel topping all over the fruit, covering it completely.

Cover a baking sheet with parchment paper.  Place pie on baking sheet and place in the preheated oven.  Bake the pie for 60 to 90 minutes or until the fruit juices are bubbling and the streusel topping is a rich golden-brown color.

Remove from the oven and allow to cool on a wire rack for 4 to 6 hours.  Pie is ready to eat when it is at room temperature.  Serve alone or with a scoop of vanilla ice cream.  Enjoy!

The leftover pie will keep at room temperature for 2 days.  Be sure to cover well with plastic wrap.

5 End of Summer Pie Links

Savor peach season and make Smitten Kitchen’s peach pie.

Looking for a gluten-free summer pie option?  Head to Joy the Baker for her gluten-free peach and blueberry pie recipe.

This pie by Vanilla Bean Blog combines summer and fall flavors in one delicious pie.  Curious?  Check it out!

If you have more tomatoes than you know what to do with head to The Awesome Green blog for a sweet and savory tomato pie recipe that will not disappoint!

Pumpkin-flavored everything season has started.  Embrace it and make Love and Olive Oil’s s’more pumpkin pie recipe!

ATK’s Oatmeal Raisin Bread + 5 Delicious Bread Links

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It has been a month since my grandmother passed.  I continue to walk around in a fog, seeing and hearing her everywhere I go.  Maybe at some point, I will continue my story of Ann and Tess based on my relationship with her.  Maybe I’ll share her final days with you.  Maybe not.  For now, I’ll continue to bake and cook.  I feel closer to her when I do as she was an excellent cook and baker.

I made bread for the first time.  This recipe hails from America’s Test Kitchen Cook It In Your Dutch Oven cookbook.  This bread is a project.  It’s a commitment but like most things that take time, it is worth it.  Rustic, earthy, slightly sweet, toasts well and especially satisfying with a generous slab of butter are all great descriptions but really you should just make it and find out for yourself.

Oatmeal Raisin Bread

Makes 1 loaf

Recipe from America’s Test Kitchen Cook it in Your Dutch Oven Cookbook

Ingredients:

1 cup (3 ounces) old-fashion rolled oats

¾ cup (6 ounces) water, at room temperature

2 cups (11 ounces) bread flour

½ cup (2 ¾ ounces) whole wheat flour

2 teaspoons instant yeast or rapid-rise yeast

1 ½ teaspoon salt

1 cup (8 ounces) whole milk, at room temperature

3 tablespoons unsalted butter, melted

½ cup raisins

Directions:

Microwave ¾ cup oats and water in a large bowl. Be sure bowl is covered. Stir occasionally until oats are soft and water is completely absorbed, 5 minutes or so. Cool completely and set aside.

Using the bowl of a stand mixer, whisk bread flour, whole-wheat flour, yeast, and salt. Whisk melted butter and milk together in a 2-cup liquid measuring cup. Attach the dough hook and begin mixing on low speed.  Very slowly, add milk/butter mixture to flour mixture. Mix until a dough forms and no dry flour is visible about 2 minutes.  You may need to scrape down the bowl as you mix.

Increase the speed to medium/low kneading the dough until the dough is smooth and clears the sides of the bowl, about 6 minutes. Reduce the speed to low, add raisins.  Next, slowly add oatmeal two tablespoons at a time.  Mix until well combined, about 3 minutes. Lightly grease a large bowl. Transfer dough to bowl and cover tightly with plastic.  Allow rising for 30 minutes.

Using your fingertips gently fold the dough over itself by folding the edge of the dough toward the middle. Turn bowl 45 degrees and fold again.  Turn bowl and fold 6 more times, 8 folds total. Cover tightly with plastic and let rise for 30 minutes.  Repeat the process of folding and rising every 30 minutes, 2 more times. After the 3rd fold and rise process, cover the bowl tightly with plastic wrap and let the dough rise until it doubles in size, about 45 minutes to 1 ¼ hours.

Place a large piece of parchment paper, about 18x12inches, on the counter and spray with vegetable oil spray. Transfer dough to parchment paper. Stretch dough to 10-inch round. Be sure to deflate any gas pockets bigger than 1-inch. Working around the perimeter of the dough, fold the edges towards the center until ball forms. Flip dough so the seam of the dough ball is now on the bottom. Cup your hands and drag tiny circles on the counter until dough is stiff and round.  Mist the dough lightly with water on all sides.  Sprinkle the remaining ¼ cup of oats and press gently so the oats adhere to the dough.

Place loaf, seam side down, on the parchment paper. Cover loosely with greased plastic wrap.  Let dough rise until loaf increases in size to about half and the dough slightly bounces back when gently pushed with your knuckle, anywhere from 30 minutes to 1 hour.

Thirty minutes prior to baking place your Dutch oven with the lid on in the oven on the lowest rack.  Pre-heat the oven to 500F.

Slash the bread with a sharp paring knife, making two 5-inch long and a ½ inch deep slashes to form a cross in the center of the bread.  Remove any exposed raisins.

Remove Dutch oven from oven and place on wire rack. Remove the lid. Using the parchment as a sling, lower the dough into the Dutch oven.  Tuck in any excess parchment paper and place the lid back on the Dutch oven. Place in oven and reduce the temperature to 425F. Bake for 15 minutes. Uncover and continue to bake until the loaf is a deep golden brown and the temperature of the bread is 200 to 210 degrees, about 20 minutes.

Using the parchment paper sling, remove the bread and transfer to a wire rack. Let cool completely for 3 hours, before cutting and serving. Enjoy!

5 Delicious Bread Links

Alexandra’s Kitchen is my favorite blog.  I have yet to try a recipe that isn’t completely satisfying and delicious.  Check out her recipes for the easiest focaccia bread and the best no-knead brioche buns.  They will not disappoint!

Food 52 claims their milk bread recipe will produce the most addictive bread you will ever eat.  Curious?  Here is the recipe.

Looking for a breakfast bread to serve at your next brunch?  Check out What Should I Eat For Breakfast’s cinnamon raisin walnut bread and The Surban Soapbox everything bagel brioche bread.