Tuesday, August 31, 2010

Five Minutes To Strawberry Peach Pie

OK so I didn't really make this pie start to finish in five little minutes. But I did only spend five minutes attending to it last night. Here's how.

First it requires preparation. I made these pies last week and went ahead and made an extra batch of pie pastry then. I do that a lot. Make once, eat twice. I might make cook two pork loins but freeze one to eat as a quick meal later. Do the same with pie dough. And take it a step further, divide the dough (one recipe makes two crusts- top and bottom) into individual crusts. Double wrap them in plastic wrap and freeze for up to two months. Defrost in fridge for a few hours before using. Put the effort in one time and reap the rewards for much longer.

I also use frozen fruit a lot. Really with one exception, apples, I am totally peachy with using frozen fruit. I will only ever use fresh apples. But everything else is nearly as good frozen, either from a store or that I freeze myself. You just need to defrost the fruit first. It's as simple as dumping the fruit into a bowl and letting it defrost in the freezer while you are at work.

OK, so now that we know some of my prep ahead secrets, here is how I made this fabulous pie in five minutes.

In medium bowl, mix about 4-5 cups of defrosted or fresh fruit (this is a guess- you can make it as large or small as you want), a few tablespoons of sugar (depending on fruit sweetness- mine was sweet so I only used about two), a dash of salt and about one tablespoon corn starch.

Roll out a single pie crust that you defrosted that morning. (See my step by step tips here.)
Transfer crust to foil, parchment or Silpat lined baking sheet. Spoon fruit in center of crust, omitting any excess liquid in the bowl. Fold up the sides. If the sides are bigger than you need, just trim them with scissors or a butter knife. You want to see the fruit. This is a rustic galette so it does not need to look perfect.

Mix up an egg in a small dish. If you don't have an egg, you can easily substitute milk, cream or even water. Brush the folds where the pastry overlaps with the egg. This acts as a glue. Brush the top crust with egg too. Sprinkle damp crust with sugar to give it a shine.
Bake at 350 for about 25 minutes. Allow to cool before eating. Eat plain (my preferred way), with fresh whipped cream or with ice cream (makes me gag but I know that is a popular choice).

I used a half bag of peaches and a small bag of organic strawberries. A fabulous flavor combination. And while the baking takes a while. It took five minutes or less to roll out one crust, mix the fruit and dump it in the middle. A great summer treat. Especially if you are like me and trying to hold on to every last skinny minute of summer.


Ibyang said...

it seems easy---but then i'm not good at baking hehe. but i'll try this soon. :)

Eat. Live. Laugh. and sometimes shop! said...

Looks delish! Thanks for sharing.

Courtney said...

WOW! That looks SO good. Here via Tatertots and Jello. :)

Lei said...

i'm excited to make this. yum!

Anonymous said...

Looks super good! It's great to have fast desserts like that up your sleeve. =)


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