14 September, 2008

Eeking Out Summer

The corn is almost done, as are the peaches. My tomatoes are still very green because there is no heat to the day. And the days are so much shorter now. Summer is over and our brief glimpse of fall has begun. To celebrate the end of the summer, use up some mealy peaches, and get the girls (and I) out of the house while Hubby was out of town I baked some hand pies and we headed to the park for a picnic.

After another week as a single parent I was rather excited for our picnic. The Monster was not. But I was smart, I went to the playground. Of course, that meant she spent most of the time playing and very little eating. Half an apple and half a pie. She hasn't been eating much of anything lately, perhaps she is getting some molars? How could I worry when she tore around the park, happy as could be? I even managed to nurse the baby while she climbed and slid. Oh, and I ate about 4 pies... Talk about emotional eating, or they were just that good.

To make the pies I took my mealy peaches, about 4, and a couple of ripe bartlett pears, tossed them with some vanilla sugar and a couple of tablespoons of flour. No recipe, just some peeled and chopped fruit in a bowl. You could use any combination of fruits. Next time I'm doing apple and pear together.

I made some pate brisee, cut it into 4 inch squarish shapes, and filled with a few tablespoons of fruit. Then I simply pinched the edges, brushed with a beaten egg and a bit of milk, then sprinkled with some raw sugar for extra crunch. Bake at 350 degrees Celcius for about 15-20 minutes.

Here is the recipe I use for crust. It is my standard for all pie crusts. Originally, I always used Martha's, but now I add the vinegar and have more consistent results with a tender, easy to work with crust.

Pie Crust (based on a pate brisee)
Enough for two single crusts or a double crust pie.
2 1/2 cups all purpose flour
1 tsp salt
1 tbsp sugar
1 cup cold butter
1 tsp apple cider vinegar
2 tbsp - 1/4 cup cold water

1. Mix together the dry ingredients.
2. Cut the butter into smaller pieces and add to the dry ingredients. Pulse together in a food processor and cut with a pastry blender until it resembles a course meal.
3. With the blender running add the vinegar and the water, one tablespoon at a time until the dough is moist but hasn't quite come together.
4. Turn out onto a clean surface and bring together into two discs. Wrap in plastic wrap and chill at least one hour or ready to use.
5. Roll out on a floured surface and use.

Meanwhile, we are heading out shortly for a Slow Food event. Hubby and I are excited for some good food and company. I'll admit, I would have loved to get a babysitter, but it is a beautiful day and the event is in a garden. It will be tiring to chase after the Monster and still have time to eat and visit, but I hope she finds something yummy to eat.

1 comment:

Berry (Erin Phraner) said...
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