After the workshop a few weeks ago, I was super eager to make pie again.
If you've been following this blog, you know that I love stone fruit and love pie so putting them together, especially since it is summer, was an obvious choice. Plus, I had way too much that I needed to use up. From top to bottom, there is a yellow nectarine, a red plum, white peaches, a yellow peach, a white nectarine and a black plum. I have to say, I'm not really digging plums this year unless they are a hybrid of plum-cherries or plum-nectarines so was happy to put them in a baked application.
The best part of this pie is that when all the fruit is cooked together, it doesn't really matter what stone fruit you put in it or how ugly or blemished they are in the end. I actually much prefer just ripe, blemished and imperfect stone fruit than having to choose among perfect unripe stone fruit that seems to ripen in odd ways or way too slowly and then you end up with a hard piece of stone fruit that's basically an apple. That was a long run-on sentence but let's just say I am very particular about my fruit.
Like the Nectarine Frozen Yogurt, I chose to blanch this fruit because I figured it would turn nice and soft in the oven and fruit skin would only disrupt that texture. Not mandatory but a nice added step if you want to take your pie filling to a different level.
For the crust, I used Cup4Cup's Pie Crust Mix which was part of the workshop swag. My cooking and baking tends to not be of the gluten-free variety because to me flour is power. If I had to choose bread over rice, I would choose bread much to the shock of my sister, Kristen and thus making me even less Chinese than ever.
I am all about trying new things and experimenting so I didn't hesitate to try out this pie crust. Normally, for my pie crust, I don't add an egg yolk so I completely forgot it for this recipe. I would suggest not following my lead, reading the instructions and adding the egg yolk because I ended up having some crust issues. Because there is no gluten present, and I didn't add an egg yolk to bind everything together, the crust didn't really like to stay in one piece when rolled out. In the end, the bottom crust was patched together and I had to get creative with the top crust and went the route of cookie cutter shapes. So it all worked out in the end. Phew!
Although it was pretty nerve-wracking trying to parse this crust together (and of course, I decided to make this pie on like a 110ºF day), I was impressed with the texture and taste of Cup4Cup's crust combination. I would still rather go with a gluten version but if I was baking this for someone who was on a gluten-free diet, I would attempt this crust again.
P.S. If making a gluten-free pie for someone with a gluten-free allergy, remember to have some alternative to conventional flour to both thicken the filling and roll out the pie dough. I had neither, so this pie is not technically all gluten-free.
The right photo is my attempt to get yogurt to look like either melted ice cream or very light whipped cream since I had neither of those options. In the end, the yogurt just makes this pie perfect breakfast material.
All of the Stone Fruit Pie
Yields: one 9-inch pie
- Double pie crust recipe
- 4½ cups assorted stone fruit, blanched and cut into one-inch pieces
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons of thickening agent (i.e. flour, cornstarch or tapioca flour)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Egg wash for basting
Prepare pie crust and split into two pieces. Chill for at least 1 hour or overnight. Once chilled, remove one piece and roll out to fit in the bottom of a 9-inch pie pan. Chill while you prepare the filling.
To blanch the stone fruit, fill a 2-quart pot with water and bring it to a boil. In a large bowl, prepare an ice bath. In the meantime, wash the stone fruit and score an X on the bottom with a paring knife. Submerge the stone fruit in the boiling water for 40-60 seconds. You will see the skin starting to pull away where the X was scored. Place the stone fruit in the bowl of ice water to cool. Once cooled, remove the skins and pits and cut into one-inch pieces.
Preheat oven to 425ºF. Place a tray covered in foil or a non-stick baking sheet on the lower rack of the oven to catch any dripping sugar.
Combine the cut peaches, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, thickening agent, lemon juice and lemon zest into a large bowl. Mix thoroughly and dump in the prepared bottom crust of the pie.
To form the top crust, roll at the dough to an eighth-inch thickness. Using a 1-2 inch circular cookie cutter, stamp out shapes and overlap in a circular pattern. Baste with an egg wash and bake for 50-60 minutes or until the top and sides are golden brown. Let cool at least 2 hours before slicing or preferably overnight.