Have you made a slab pie yet? The juicy goodness of peaches and golden buttery pastry just make your mouth water! Am I right? I just picked up a 3 liter basket at the local market here in Downtown Toronto – those little peaches have traveled from Niagara and as we near the end of July they are at their juiciest and perfect for pies, especially a slab pie that is so easy to make, and great for serving a crowd!
Slab pies are really popular now and why wouldn’t they be? So easy to put together – you can make a fresh fruit filling – or in a pinch use canned. They freeze beautifully and travel well – a great dessert for the cottage or for us – the trailer!! So a peach slab pie it is!
Just roll out that pastry and fit it to your deep cookie sheet or jelly roll pan, roll up the edges to keep your filling in. You can top off a fruit pie with a cut out or lattice effect. I show my students how to do both in How to Make Diner-Style Pies. For this recipe I made a streusel topping with butter and brown sugar. So yummy!
Peel the peaches and slice them thinly. A trick to getting the skin to peel easily is to place them in very hot water. It does work! Now in this recipe I didn’t have quite enough peaches – because I ate so many! But I did have a half a cup of fresh blueberries, so added them as well.
Add a cup of sugar to the peaches and blueberries, a tsp of lemon juice and a half cup of cornstarch. Mix carefully trying not to bruise the blueberries – let it sit for a few minutes to let the fruit release some juice. Now you can cook up the filling now or just put it on the pastry uncooked. That’s what I did.
To start out roll out your pastry to a rectangular shape of about 17 X 12”.
Place the pastry on a 15 X 10 X 1 cookie sheet or jelly roll pan, and crimp the edges – you want to make sure there is enough pastry to hold in your filling.
Spread the filling evenly across the top of the pastry.
Mix the butter and brown sugar together and sprinkle evenly over the fruit.
Bake at 375F/190C for 40 minutes until bubbly and golden.
Serve with ice cream!
A sweet and juicy combination of summer ripe peaches and blueberries layered across buttery flaky pastry and topped with a brown sugar streusel
of fresh peaches
peeled and sliced
of brown sugar
of softened butter
double crust piecrust
Roll the piecrust into a rectangle that will fit your cookie sheet with enough pastry to crimp at the edges.
Line the cookie sheet with aluminum foil
Place the piecrust on the cookie sheet and crimp the edges to keep the fruit in
Mix peaches, blueberries, sugar, lemon juice and cornstarch together
Spread the filling evenly over the piecrust, and be sure to fill the corners
Mix the softened butter with the brown sugar
Spread the brown sugar/butter topping evenly over the fruit filling
Bake at 375F/190C for 40 minutes until bubbling and golden.
Serve warm with a generous scoop of ice cream, or when cooled, cut into squares and pop it into the freezer for next weekend!
Do you want to bake with me and learn to make this amazing slab pie? Take my course now — it’s FREE!
Blueberry, Pear & Walnut Galette with Almond Caramel Sauce.
This yummy combination of sweets will make your taste buds sing! And it’s so quick to put together, the only waiting time is while it bakes. And of course I’m now on the lookout for recipes that are not only sweet treats, but also ones that I can make in our RV gas oven! A few weeks ago I shared that I had finally cracked the code on how to get the darn thing to light – and this week, voila! The pilot light lit the first time.
I’ve been experimenting too with different types of frozen puff pastry – the best I’ve found so far are the ones that are rolled up and already on parchment paper. That’s just too easy isn’t it?
A galette is a free formed pie, so to speak, and originates in France, hence the name. In addition to dessert galettes, savory types are very popular too, and usually include lots of delicious cheese, vegetables and often meat. Like a free-formed quiche perhaps? And instead of using a pie plate, it bakes on a cookie sheet. Easy as Pie!
For this recipe I used Bosc pears, blueberries, chopped walnuts, and brown sugar….well the recipe is below. And my secret sauce? A very easy version of caramel sauce that includes Amaretto the almond flavoured liqueur – you know the Italian kind? The recipe for the caramel sauce is here.
The baking time and temps are for a regular household oven – but I did include the baking time and temp for my RV friends – just in case they want to try it too!
1 roll of frozen puff pastry – your favorite kind
2 bosc pears, peeled and sliced thinly
1/4 cup dark brown sugar
4 tsp. cornstarch
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 cup blueberries
1/4 cup finely chopped walnuts
1 egg – beaten
Preheat the oven to 400F (or whatever temp the puff pastry instructions include)
Thaw the puff pastry, and place it on a cookie sheet (use the parchment paper it comes with)
Mix the brown sugar, cornstarch, nutmeg and ginger together
Toss the pears and walnuts in the sugar mixture until well coated
Arrange the pear slices in a circle – layering them evenly
Place the blueberries here and there over the pears to space them out
Fold over the puff pastry as shown in the photos, the more uneven it looks, the better!
Brush the puff pastry with the beaten egg
Place in the bottom third of the oven and bake for 40 minutes or until the puff pastry is golden
Remove and let cool for a few minutes before you move it onto a rack
RV Ovens: Warm your oven for about 5 minutes at 400F, turning the temp down to 350F when you put the galette in the oven. I bake with the rack on top of the fixed shelf and then during the last 10 minutes moved the entire pan to the floor of the oven. This browns the pastry nicely, just don’t go anywhere while you are baking. Baking with an RV Oven takes extra time, but is definitely worth it!
Have you tried to make a galette? Let me know in the comments below!
Easy Blueberry and Cherry Hand Pies – Your kids will have so much fun making these!
These easy blueberry and cherry hand pies are a perfect recipe for kids! I just discovered frozen puff pastry a short time ago. Yes, I know welcome to the 21st century! But being a scratch baker, I couldn’t imagine that something frozen and packaged could taste as good as something that I could prepare from scratch. Boy was I wrong! I used frozen puff pastry, for the first time a few weeks back, when I made Salted Caramel and Chocolate Mousse in Puff Pastry. It was pretty amazing and received great reviews from my family and our RV neighbors, at the Double M. We are full time (almost) RV’ers, downsizing and getting ready for life on the road. So I’ve been experimenting with recipes I can bake in the RV’s gas oven.
(NB: This makes 12 pies – 6 of each, and you will have lots of pie filling left over to either freeze or make more hand pies!)
Preparation: (prep time – 30 minutes, start to finish)
Defrost the puff pastry in your refrigerator overnight. Separate the dough into two squares (the brand I use does this for you)
Spread a piece of parchment paper and a little flour to make rolling easy.
Roll out the square of puff pastry, fairly thin into a rectangle. (the instructions will say 12 X 9)
Cut the pastry into small squares – you will get 6 squares per section.
Place the small square of puff pastry on the baking sheet you will use.
Using a teaspoon the blueberry filling in on the one side of the square – leaving enough room so that you will be able to fold over the dough
Fold the dough over and pinch the edges closed. I like to press the edges with a fork
Brush the pastry with an egg yolk wash and then sprinkle with sugar.
Repeat until finished and do the same for the second square of puff pastry, using the cherry pie filling.
Bake at 375 F for 15-20 minutes – until the pastry is flaky and golden.
Let cool before serving as the filling will be very hot!
Mix up some icing sugar glaze ( 3 parts icing sugar to 1 part water) and drizzle on the pies when they are still warm. Yum!
These Easy Blueberry and Cherry Hand Pies are great for your BBQ and the leftovers can go into lunches for the week!
Over the next few weeks I’m going to share yummy recipes with you – easy, no bake or very little bake pies that will add deliciousness to your summertime meals, keep you out of the kitchen (mostly) and delight your family and friends. Pies like Classic Blueberry, Blueberry Refrigerator Pie, from A Year of Pies by Ashley English – thanks Ashley for permission!! And delectable no bakes that include Grasshopper Pie, Iced Coffee and Cream Pie, and Chocolate Salted Caramel Mousse in Puff Pastry Are you with me? Then let’s get this party started!
Week # 1 – Classic Blueberry
Summertime means blueberry pie doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen!
And for my family, lots of time spent at the trailer. Having just sold our house to begin our new adventure of life on the open road in our RV, my challenge was to learn how to bake a pie in my RV oven. I tweeted about it just recently when I made Classic Blueberry from Ashley’s wonderful A Year of Pies – this is a great cookbook and I highly recommend it.
Classic Blueberry is a double crust pie, so that’s where we start. This is the pie I baked in my RV Oven!! Not picture perfect but trust me it was delicious!!!
For the Classic Blueberry Pie you will need a recipe for a two crust pie. My Best Homemade Pie Crust Recipe is absolutely perfect and one you use again and again. It’s Easy as Pie!
Roll out the pastry for the base and centre it on your 9” pie plate, and return to the refrigerator while you make the pie filling.
6 cups (2 pounds) blueberries
2/3 cup granulated sugar
1/3 cup cornstarch
1 tbsp. grated lemon zest
1 tsp ground cinnamon
½ tsp ground nutmeg
Pinch of sea salt
2 tbsps. lemon juice
3 tbsps. unsalted butter (diced) for dotting the pie filling
Egg Wash: one large egg yolk and 1 tbsp. whole milk
Combine the blueberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well. Lightly press down on the blueberries to release their juices. Cover the bowl with a tea towel and let sit for 15 minutes.
Building the pie: Preheat the oven to 375F
Building the Blueberry Pie – hearts & stars!
Roll out the remaining pastry dough for the top – Ashley’s recipe calls for using a pie cutter to make designs, but I didn’t have one (note to self). Instead I cut out a heart shape free hand with a sharp knife and then sliced a number of stars. These vents let the steam out while the pie is cooking.
Pour the filling into the bottom crust and spread evenly, and dot the pie with the diced butter.
Roll the top crust around your rolling pin – like in the picture shown here and then centre it on your pie. Gently turn the edges under – you may need to do some trimming and then flute the edges.
Brush it with the egg wash and return to the refrigerator for another 20 minutes.
Bake in a 375F oven for 55 to 60 minutes on a baking sheet lined with parchment paper or foil – this will catch the juices that are sure to run over. Your pie is done when the juices are bubbling in the centre and the crust is golden.
#2 – Blueberry Pie – No Bake
Looks pretty good!
This is so easy – no bake blueberry pie, and I even cheated just a little and bought a prepared graham cracker pie crust!
But I’ve included the recipe as well, it’s very easy. Makes one 9” deep dish pie.
Graham cracker pie crust
9” deep dish pie plate
2 cups graham cracker crumbs
8 tbsp. unsalted butter melted
2 tbsp. granulated sugar
½ tsp sea salt
Preheat the oven to 350F. Combine all of the ingredients until fully mixed. Press into the deep dish pie plate, completely covering bottom evenly and halfway up the sides. Bake the crust 10 minutes and let cool before filling.
1 tbsp unsalted butter
1 pint blueberries* you really need to buy 2 pints of blueberries since you need a ½ pint for decorating the top of the pie
½ c granulated sugar
Cooking the blueberries to release their juices
2 tablespoons of cornstarch
1 tablespoon lemon juice
Grated zest of one lemon
8 ounces cream cheese at room temperature
2 c ricotta cheese at room temperature
Melt the butter in a medium sized saucepan. Add the blueberries (1 pint) and cook over medium heat for 5 minutes or until the berries begin to release their juices.
Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, add the lemon juice and zest and cook for 5 minutes longer until it thickens and becomes like jam.
Remove from heat and stir in the cream cheese and ricotta.
Transfer the mixture to your food processor and puree for about one minute until it is smooth and creamy.
Pour the blueberry cheese mixture into the graham cracker pie crust. Arrange the ½ pint of blueberries on the surface of the pie and then refrigerate overnight for at least 8 hours.
Note: My ready made pie crust was a 9″ so I had enough left over filling to fill mini graham cracker pies! Aren’t they cute! And a big hit with our friends here at the Double M.
You can see the blueberry pie recipe in A Year of Pies by Ashley English right here.
Next week: Grasshopper Pie