Saturday, January 12, 2013
Here's how I did it....
I defrosted the fruit and the pie shell on the counter. I rolled the pastry into my glass deep dish pie pan. I dumped the fruit into a bowl with about a cup of sugar. I had no idea how much to add, but I knew the peaces would probably be sweet enough, but I know from past experience with rhubarb pie recipes, it requires a good bit of sugar. I added the cup, then tasted until the raw rhubarb was tolerable. I could have put more, but with the peaches, I decided not to. I then added 2 tablespoons of instant clearjel powder from King Arthur Flour. This stuff is great! I used to use instant tapioca to thicken my fruit pies, but not anymore! If you bake pies frequently, it's worth following the link and checking it out! I let the fruit sit and fester in the sugar and clearjel for about 15 minutes, then dumped it into the pie shell. Since I only had one pastry crust, I decided to do a streusel topping. I mixed about 3/4 cup of assorted nuts I found in the freezer (mostly hazelnuts, but a few sliced almonds as well) that I bashed with a rolling pin to break up. Then I mixed maybe half a cup of brown sugar with the same amount of whole wheat flour. I melted half a stick of unsalted butter and mixed everything together with a dash of kosher salt. I sprinkled the mixture on top of the pie, loosely covered it foil and baked it at 350 degrees for 45 minutes. I took the foil off and then cooked it another 20 minutes or so. I poked at it with a knife, and it seems to have thickened up nicely. I'm planning to serve it with some whipped heavy cream infused with Calvados. I'm thinking it won't suck.