Although I usually post about sketching and art related items, this one might be a stretch and I’m probably breaking some “Rules for the Blogger” because this one is really more about food than art. Rules haven’t slowed me down yet and my desire to share something delicious with you overrides rules. The recipe follows…
Although the title of this post is “The Art of Peach Pie”, this is a recipe for a crustade, which is a fancy name for pie without the pie pan. Peaches are at the end of their season, but try it with apples or pears mixed with cranberries, or use blueberries or blackberries. Once I cleaned out the fridge of wizened fruit with this recipe.
6 cups fresh peaches, pitted, and sliced (I left the skins on for added color)
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3 to 4 tablespoons all-purpose flour, instant tapioca or tapioca flour
1/4 teaspoon ground cinnamon
Pinch of salt
2 tablespoons cold salted butter, cut into 1/4-inch cubes
In large bowl, mix peaches, sugar and cinnamon. Allow to sit for about 20-30 minutes. While it sits, mix the crust. This recipe for crust comes from Natalie, who is a dear lady in South Africa. She used this recipe to make marvelous little meat pies.
2 cups unbleached all purpose flour
1 cup cold butter, diced into small cubes
Place the flour, butter and salt in a food processor, and pulse while adding just enough cold water to make it form a soft dough. You may also use a fork and knife. Reserve about 1/2 cup dough. Roll the rest onto a baking sheet lined with foil or parchment paper, using flour to keep it from sticking to the pin. Roll it into a rough 14 inch circle. It went over the edges of the foil for me. I rolled mine out on the counter, then transferred it to the baking sheet.
Using a straining spoon, scoop peaches, without juice, onto the middle of the crust. Push them out to about 2 inches from the edge. Fold crust over peaches, allowing it to gather roughly. Add tapioca or flour and lemon juice to peach juice using a whisk and pour into saucepan. Heat gently over low heat and stir constantly until it just begins to thicken. Don’t even think about letting it boil! If it gets too thick you will have a glob. Add butter and stir. Pour over peaches in crust.
Roll remaining crust on lightly floured board to a little more than 1/8″. Using a round cookie cutter, cut circles. Some of these will be peaches and others leaves. For the peaches, use the cookie cutter to make a classic peach dent by lifting it and making a dent with the rim of the cutter off-center in the circle. Make leaves with more circles by cutting them twice with the cookie cutter. Think Venn Diagram and you can make leaves. Place on filling.
Brush crust with milk and sprinkle generously with turbinado or raw sugar.
Bake @ 375 for 50 minutes to an hour, until crust is golden and peaches are bubbly. I’m not going to tell you how many this serves because if you really like it, you might want a really big piece. Or you might have teenagers in the house…Best served warm.
Recipe adapted from this website: