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Peach or other fruit pie with no bottom crust

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Topic by jroot posted 08-18-2009 01:56 PM 6488 views 0 times favorited 14 replies Add to Favorites Watch
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jroot

5121 posts in 3507 days
hardiness zone 5a

08-18-2009 01:56 PM

Topic tags/keywords: recipes peach cherry crust

The peach season is upon us now. The peach is definitely the Queen of Fruits, in my humble estimation.

I saw this recipe by Mark Bittman the other day in the Toronto Star, and it immediately appealed to me. I have modified it a little bit and will be making it for tomorrow night’s company.

Peach (or other fruit) pie with no bottom crust

Not only is it far easier than a standard crust, it results in more brown, crisp edges as well – a nice plus, as is the fact that the fruit-to-dough ratio is higher than in most pies. … AND there is no bottom crust to get soggy, so it can be made the day ahead. Here, I use a mixture of cherries and peaches. I leave the pits in the cherries, which I think results in better flavor. But if you don’t like the idea of breaking your guests’ teeth, or spitting at the table, take them out first. You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp. (Many plums and berries won’t need any lemon juice.)

Simply, place the crust on the top, and not in a do-or-die whole piece, but in small, easily handled rectangles (you can cut squares or circles or odd shapes, for that matter) that overlap to form a not-quite-solid layer.
You can make it in a baking dish, as I do, or a pie plate. In any case, the result will be a rustic but delicious pie-like dessert. – a nice alternative to a crisp.

Time: About 1-1/2 hours Yield: 6 to 8 servings.

Basic Pie Crust recipe (with 1TBL sugar added if desired) – can be made a day ahead

3/4 cup sugar

2 Tbl flour

3 lb (about 5 large) peaches, seeded and sliced

1 cup cherries, stones-in or pitted

1 tbsp freshly squeezed lemon juice

Heat oven to 400 F and spray or butter a 9-by-13-inch or similar-size baking dish; set aside.

Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes.

Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice; place in baking dish.

Put dough on a floured board or countertop and sprinkle with more flour.

Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed.

Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

Brush top of dough lightly with water and sprinkle with remaining 1 tablespoon sugar.

Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes.

Transfer to a rack to cool; serve warm or at room temperature.

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown



View Radicalfarmergal's profile

Radicalfarmergal

4312 posts in 3139 days
hardiness zone 5b

08-18-2009 02:19 PM

That looks so delicious. We have lots of local peaches so I think I will give it a try. Thanks!

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View GrandmaT's profile

GrandmaT

5389 posts in 3755 days
hardiness zone 9

08-18-2009 02:29 PM

Peach pie … has to be my favorite!!!

-- "A beautiful garden is a work of heart" --

View dini's profile

dini

1591 posts in 3593 days
hardiness zone 5

08-18-2009 04:55 PM

I’m drooling!

-- the day you quit learning is the day you quit living.

View mario1360's profile

mario1360

921 posts in 3292 days
hardiness zone 5a

08-19-2009 09:07 AM

i do something like that but i sprinkle 2 tablespoons of sifted cornstarch on top of the fruit before adding the dough ,after baking it is more syrupy and less watery…...delicious, love southern ontario peaches by the bushloads….dont forget the ice cream scoop…....

-- south shore montreal, zone 5a, whish it was 9

View Bon's profile

Bon

7374 posts in 3657 days
hardiness zone 5a

08-19-2009 12:04 PM

Ooooh that looks yummy.Reminds me of the great peach pies my mom used to bake.They were always soooo gooood.

-- Bon,Hastings,Ont.....zone 5a....Always room for one more

View jroot's profile

jroot

5121 posts in 3507 days
hardiness zone 5a

08-19-2009 07:20 PM

I have heeded your advice, Mario, and added 2 tbl of flour to the recipe. It works out well.

It was a hot day, so I baked it in the BBQ. Unfortunately it burned a wee bit at the edge, but the taste is good. I used frozen / thawed pitted cherries, as I could not find the fresh ones.

Good stuff.

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

View Penny's profile

Penny

318 posts in 3212 days
hardiness zone 5b

08-20-2009 06:23 AM

Oh wow…...that looks amazing~~~~!!!

-- Gardening is Great Therapy!!.....Georgian Bay area....zone 5b

View jroot's profile

jroot

5121 posts in 3507 days
hardiness zone 5a

08-20-2009 04:56 PM

Actually it was so hot and humid in our area that I decided to put some bricks on my BBQ, and baked it in the BBQ. I found out that I have a few hot spots, but other than that, it was GOOD.

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

View MsDebbieP's profile

MsDebbieP

14694 posts in 3877 days
hardiness zone 5b

08-21-2009 06:36 AM

crust is overrated :)

I have made pie and bread on my barbeque.. works just fine… a little rotating now and again helps with the hot spot problem.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

View Radicalfarmergal's profile

Radicalfarmergal

4312 posts in 3139 days
hardiness zone 5b

08-21-2009 07:55 AM

Very clever way to beat the heat in the house, jroot. I think it is amazing you can bake fruit pie on your BBQ. I have successfully made pizza in the BBQ (similar to a brick oven) but I never would have thought to try a fruit pie. It has been so hot and humid here I have been dreaming of building a solar oven so I can cook outside. Any GTs ever tried using a solar oven? Since I am already dreaming, how about an outdoor canning kitchen…

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View dini's profile

dini

1591 posts in 3593 days
hardiness zone 5

08-21-2009 11:21 AM

My aunt had an outdoor canning kitchen. Just a three-sided open shed with a (propane) stove and a big table in it. Me, I’d at least want screens, lol.!

-- the day you quit learning is the day you quit living.

View Iris43's profile

Iris43

3811 posts in 3506 days
hardiness zone 5a

08-22-2009 07:21 AM

That ‘pie’ certainly looks good, jroot. What a good idea to bake in the bbq. My BIL made a dutch oven to use when the men go hunting or fishing up north and he bakes pies, biscuits and muffins in it, in a campfire! They are delish!
I think I may have to try your recipe, jroot. :-)

-- 'To plant a Garden is to believe in Tomorrow'

View MsDebbieP's profile

MsDebbieP

14694 posts in 3877 days
hardiness zone 5b

08-25-2009 07:12 AM

and I forgot to say—fantastic photo! Fit for a cooking magazine

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

View jroot's profile

jroot

5121 posts in 3507 days
hardiness zone 5a

09-11-2009 03:31 PM

I made another version of this recently, but rather than using the pie crust, I made a cobbler cake. Oh my, but it was fantastic. I’ll use it next time, for sure. I should have taken a picture of it. Unfortunately, the cobble was gobbled down so fast, it disappeared before our eyes. LOL

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

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