My oh my, I LOVE pie! Whether you’re celebrating a holiday, enjoying a summer time BBQ, or having a casual family dinner, pie can be the perfect dessert for any occasion. Strawberry Lavender Rhubarb, Meyer Lemon Meringue, Salted Caramel Pecan…the flavor combinations are endless!
It’s no secret that apple is crowd favorite flavor too. Choose a new variety of apples from the farmers market to switch things up, and then try adding dried cranberries or currants to the mix. If you’re really in the mood to try something different, add Tillamook cheddar to the crust, one of my personal favorites.
Apples From my garden ready to be made into pies!
Ready to go in the oven.
The finished beauty … warm from the oven!
I love a fresh berry pie with grated lemon zest added to the filling. Warm from the oven and topped with a big scoop of classic vanilla ice cream – yum!
And you don’t have to stop there! Get creative with your crust. I like to add goodies such as sliced almonds, fine chopped walnuts, or poppy seeds. The crunchy texture pairs perfectly with a flaky, buttery pie dough.
Celebrate summer with your next pie! Picking fresh fruit at a local you-pick-farm is such fun and a great way to get the whole family involved. And once the hard work is done, treat yourself by making my Free-Form Stone Fruit Hand Pies. Happy baking!
-Kathy
Free-Form Stone Fruit Hand Pies
Makes 8 pies
Almond Crust
3 cups flour
1/2 cup sliced almonds, finely chopped
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) butter, cold, cut into small chunks
1/2 cup shortening, cold
1 large egg, beaten
4 teaspoons cider vinegar
6 tablespoons ice water
Stone Fruit Filling
2 1/2 pounds assorted stone fruit such as: sliced fresh peaches, (peeled) nectarines, apricots, plums, or pitted cherries (about 7 1/2 – 8 cups)
3/4 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 cup (4 ounces) marzipan or almond paste, optional
Sugar for sprinkling on top, optional
To make the Almond Crust: Mix the flour, almonds, sugar, and salt together in a large bowl. Add the butter and shortening and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.
In a small, separate bowl, mix together 2 TABLESPOONS of the beaten egg, the vinegar, and the ice water. (Reserve the remaining beaten egg for egg wash.) Stir this mixture into the dry mixture and mix until the liquid is just incorporated. (This dough should be fairly moist and pliable, not crumbly. If the dough is too dry, add more ice water, 1 to 2 teaspoons at a time.)
Form the dough into a log and wrap in plastic wrap. Chill in refrigerator for 1 hour before rolling out.
To make the Stone Fruit Filling: Place the fruit in a large bowl. In a separate bowl, mix the sugar, flour, and cinnamon together and reserve.
Preheat an oven to 400°F. Lightly spray 2 or 3 large baking sheets with nonstick vegetable spray and set aside.
After the dough has chilled, cut it into 8 equal portions. On a lightly floured surface, roll out 1 piece of dough into a 1/8-inch-thick circle. Keep the other pieces covered with waxed paper or plastic wrap while you work. Repeat with the remaining pieces of dough, keeping the rolled-out circles separate and covered.
Sprinkle the fruit with the reserved sugar mixture and toss very gently. Coat the fruit thoroughly; no dry mixture should be left in the bowl.
If using the marzipan or almond paste, divide it into 1/2-tablespoon pieces. Flatten out each piece and tear it into several pieces. Place pieces on tart shells.
Divide the Fruit Filling among the tart shells, placing about 3/4 heaping cup in the center of each. Gather up the crust edges around the filling, bringing about 1 1/2 inches of pastry all around over the fruit to make an open-faced, rustic-looking tart or hand pie.
With a spatula, carefully transfer each tart to a baking sheet. (You will be able to fit about 3 to 4 tarts on each sheet.)
Whisk 1 teaspoon of water into the reserved beaten egg and lightly brush the exposed dough with the egg wash. Sprinkle the tarts lightly with sugar, if desired.
Bake for 30 to 32 minutes, or until the crust is cooked through and golden brown and the filling is bubbling.
Chef’s Tips:
It is very important to allow 1 hour for the Almond Crust to chill before rolling out.
The fruit and dry ingredients are mixed at the last minute to avoid drawing too much liquid from the pears, which could make the crust soggy.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
