FRESH FRUIT PIES AND FALCON

FRESH FRUIT PIES AND FALCON

This week we have partnered with the lovely ladies at The Modern Proper and The Broken Bread where they’ve used our pie dishes in pigeon grey to create two delicious, seasonal, no-fuss desert pies… using our favourite summer fruits… peaches and blueberries. 

Check out the recipes below and their blogs today! The Broken Bread shows you how to make the best, earthy kind of Peach cobbler with a chai spiced crust and the ladies at The Modern Proper show you their skills with a Brown Butter & Pistachio Berry Crumble.

Don’t miss out on their competition either where they’re giving away a set of Falcon pie dishes, oven gloves and linen. For more information visit their instagram accounts here… The Modern Proper and The Broken Bread. Please note this competition is subject to your living in the USA.

PEACH PIE WITH A CHAI SPICED SPELT CRUST from The Broken Bread 

serves 8

½ cup flour, plus extra for dusting

¾ cup spelt flour

1 tbsp sugar

¼ tsp sea salt

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cardamom

¼ tsp freshly ground pepper

1 stick very cold unsalted butter, cut into ½-inch pieces

½ cup water very cold

FOR THE PEACH FILLING

6 cups peaches, peeled, sliced

1 vanilla bean, seeds scraped, or 1 tsp vanilla extract

2 T. cornstarch

⅓ cup sugar

Pinch of salt

1 ½ tsp lemon juice

TO FINISH

Egg wash made with 1 egg yolk mixed with 2 tablespoons water

3 tbs turbinado or granulated sugar

Special equipment: 1, 9 inch pie pan, 1 ,8 x 8 baking pan or 3 Falcon Enamelware pie dishes, large bowl, 2-inch dough cutter

Method

Place both flours, sugar, salt, and remaining spices in a large bowl and whisk together to combine. Add the cubed butter to the bowl and using either your hands, or a pastry cutter, work the butter into the flour until it resembles the size of small peas. Sprinkle 2 tablespoons of the cold water over the mixture, and begin to fluff using two forks. Continue this process, one tablespoon at a time, until 3 tablespoons have been added.

If dough seems a bit dry, sprinkle a ½ teaspoon of water at a time until the dough resembles shaggy crumbs. Turn the dough onto a work surface and gently knead a few times until it comes together.  Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour, and up to 2 days.

For the filling: Cut the peaches into slices that are about ¾-inch thick. Add the sliced peaches to a large bowl, then add the vanilla bean seeds, cornstarch, sugar, salt, and lemon juice; tossing to coat the peaches.

Set oven to 375°F. Remove the dough from refrigerator and let sit for 5-8 minutes before rolling it out. Dust your work surface generously with flour and roll out the dough until it’s about 1/8-inch thick. Using a dough cutter that’s about 2-inches wide, begin to cut out 36 discs; re-rolling the dough once to make enough dough rounds.

Pour the peach filling into a 9-inch pie pan, 8 x 8 baking pan, or divided between 3 Falcon Enamelware pie dishes. Arrange the pie dough pieces over the top of each pie; should be 12 rounds per pie dish.

Brush the tops of the cobbler with a bit of egg wash, and a light sprinkling of sugar. Place into the oven and bake for 30-35 minutes, or until the crust is golden brown, and the pie is bubbling.

Remove from oven, and allow to cool slightly before serving with a giant scoop of ice cream!

BROWN BUTTER & PISTACHIO BERRY CRUMBLE from The Modern Proper

Serves 8

Ingredients8 tbsp (1 stick)unsalted butter

1/3 cupraw pistachios

½ cupflour

½ cupold-fashioned oats

1/3 cupbrown sugar

¼ tspsea salt

4 cupsblueberries

2 cupsblackberries

¼ tspsea salt

2 tbspcornstarch

1/3 cupsugar

1 ½ tsplemon juice

Method

In a small skillet set over medium heat, melt the butter. Using a wooden spoon, swirl the butter a few times as it foams and makes crackling sounds. Continue swirling until tiny brown bits begin to form on the bottom of the pan. Once these bits start browning (about 2-3 minutes) remove the pan from the heat and pour into a small glass container. Place in the refrigerator until firm (about an hour.)

Toast pistachios in a dry sauce pan set over medium-high heat, tossing occationally until lightly browned and fragrant, about 5 minutes. Let cool, then roughly chop with a sharp knife.

Heat oven to 350° F. Mix the flour, oats, brown sugar and salt in a medium bowl. Using your fingers or a pastry cutter, work in the chilled brown butter until small clumps are created and there are no dry parts left. Mix in all but 2 tablespoons of the pistachios. Chill until ready to use.

In a medium mixing bowl, stir together the blueberries, blackberries, salt, cornstarch, sugar and lemon juice. Pour the berry mixture into a 9 inch pie pan, 8 x 8 baking dish or divided between 3 Falcon Enamelware pie dishes. Sprinkle the pistachio crumble over the top of the berries. Bake in oven for 30-35 minutes until the fruit is bubbly and the crumble is golden. Sprinkle with remaining 2 tablespoons of pistachio.


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