Step by step peach and apricot pie – Savory
It’s important to keep all your ingredients cool and avoid handling the dough too much.
Ingredients
2½ cups all-purpose flour
2 tsp granulated sugar
½ tsp kosher salt
2 sticks (8 oz) cold unsalted butter
½ cup ice water
2 lbs ripe peaches
1 lb ripe apricots
1 lemon
¾ tsp ground cardamom
1½ tsp vanilla extract
1 cup granulated sugar
¼ cup cornstarch
¹⁄ 8 tsp kosher salt
1 tbsp heavy whipping cream
1 tbsp granulated sugar
Crust
In a large bowl, blend together the dry ingredients. Cut the butter into pieces. Add the butter and using your hands, a pastry blender or fork, blend until the mixture resembles coarse crumbs. Add the ice water, using your hands to mix the dough just until it just comes together in a ball.
Refrigerate
Gather the dough into two balls, shape into flattened disks and wrap each in cling wrap; refrigerate for at least 1 hour (up to 2 days). On a lightly floured surface, roll out one of the dough disks into a 12-inch round.
Center the dough on a 9-inch pie plate, press it into the edges and use a paring knife or scissors to trim any dough that is hanging over the edge of the pan.
Filling
Cut the peaches and apricots into 1-inch slices. Squize the lemon. In a large bowl, combine the peaches, apricots, cardamom, lemon juice, vanilla, sugar, cornstarch, and salt and toss to mix completely. Mound the peach-apricot mixture into the prepared crust.
Stars
On a lightly floured surface, roll out one of the dough disks to a 15-inch round. Use a star-shaped cookie cutter to cut the dough into individual stars. Layer the cut-outs over the filling in an overlapping pattern until the entire pie is covered. Transfer the pie to the freezer and freeze for one hour.
Preheat the oven to 375°F. Remove the pie from the freezer and brush the top crust lightly with heavy cream; sprinkle with the reserved 1 tbsp sugar. Place the pie on a rimmed baking sheet. Bake until the crust is golden, peaches are tender and juices bubbling, about 1 hour, 30 minutes.
Transfer the pie to a cooling rack and cool completely. Serve at room temperature. That’s how you make step-by-step peach and apricot pie.
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Apricot Jam Bars Recipe
Orna Purkin of OrnaBakes.com shows how to make easy and delicious South African Apricot Jam Cookie Bars.
Get the recipe:
1/26/21 update: I prefer grating/crumbling half the cold dough into the pan and pressing down gently and use a little of the second half of dough to fill in any holes. (See recipe link above) This makes a lighter, crisper texture.
You can use raspberry, strawberry, or any other jam or preserves. The tartness of the jam balances the sweetness of the buttery cookie.
In South Africa these were called farfel biscuits because the grated dough looks like little pellets or flake-like noodles. Adapted from The New International Goodwill Recipe Book.
Bake in a round pan and slice into wedges to make it more like a cake.
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How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD
For the recipe and more visit:
Apple -
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -
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How To Make Easy HOMEMADE PIE CRUST Recipe
Learn how to make perfect homemade pie crust. This easy recipe yields a flaky tender crust with a rich, buttery flavor. This pie crust has simple, natural ingredients and uses only butter.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Swiss Apricot Pie
The making of a Swiss Apricot Pie
Apricot Raspberry Galette
Bakery vs Homemade MATCHA MOCHI CAKE: Make this Apricot Raspberry Galette!
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Galettes are rustic free-form pies that are not only easy to make, but they’re absolutely beautiful too! Today I’m combining Apricots - which by the way is my favorite summer fruit, with raspberries and some other interesting spices to make this a totally unique dessert!
Apricot Raspberry Galette Recipe:
2 cups of all purpose flour
½ tsp of granulated sugar
¼ tsp of kosher salt
1 ½ cups of very cold butter cut into small chunks
3 tbsp of ice cold water
2 pounds of apricots
1 pint of fresh raspberries
3 tbsp of brown sugar
¼ tsp of ground ginger
1 tsp of almond extract
½ tsp of vanilla extract
flour for dusting
1 egg
1 tbsp of cream or milk
almond slices
raw sugar
vanilla ice cream
First I’m going to start by making my pie dough. In a food processor I’m combining 2 cups of all purpose flour, ½ tsp of granulated sugar, and ¼ tsp of kosher salt. I’ll pulse it until the mixture comes together. Next I’m adding in 1 ½ cups of very cold butter that I’ve cut into small chunks. The cold butter is really important because you don’t want it to melt into the dough. I’ll tell you more about it later, but now I’ll continue pulsing again until I get small random pieces, like this. If you don’t have a food processor a cheese grater is a wonderful tool for this step. Just make sure that you’re using frozen butter.
Finally I’m adding in 3 tbsp of ice cold water to bring everything together. I’ll mix everything together until it forms into a dough ball. Then I’ll pour it onto my working surface that I’ve lined with plastic wrap. See the small specks of butter in there? Those small specks of butter create air pockets when you bake it, making the dough super light and flaky. If you were to use room temperature butter it would just melt into the dough creating almost like a shortbread cookie instead of a pie crust. Now I’ll chill my dough for about 30 minutes while I work on my fruit filling.
I’m starting with about 2 pounds of apricots where I’ll pit and slice and place them into a bowl. Next I’ll add in a pint of fresh raspberries, 3 tbsp of brown sugar, ¼ tsp of ground ginger, 1 tsp of almond extract, and ½ tsp of vanilla extract to amp up the flavor. The mix of these spices pair so well with apricots and it really brings out the flavor of the fruit! I’ll just mix it well then set it aside.
Now that my dough has chilled for a bit I’m going to dust my working surface and cut the dough into quarters. I’ll roll out the small pieces of dough into somewhat of a circular shape. It doesn’t have to be perfect because I want it to look rustic and free form. Then i’ll scoop about ½ cup of the fruit mixture onto the dough and I’ll arrange it into a pretty pattern. Now I’ll sprinkle on a little bit of almond slices, and fold the dough over half of the fruit, leaving the center opening so you can see all the pretty fruits! I’ll repeat the process until I use everything up, and then i’ll make an egg wash. I’ll just crack an egg, pour in about 1 tbsp of cream or milk, and mix it well. Now I’ll brush the mixture onto my dough and sprinkle it with some raw sugar. This egg wash will give the dough a beautiful golden color when it bakes!
I’ll transfer the galettes onto a baking sheet lined with parchment paper and I’ll bake them at 375ºF for 30-35 minutes until the dough is golden brown and the fruit is bubbling.
Ta da! It’s finally done. I’ll let it cool for about 10 minutes before serving. The almond extract and ginger smell so good. This Apricot Raspberry Galette is best served with a big scoop of vanilla ice cream. Mmm I love how the ice cream just melts onto the fruit giving it a creamy, fruity, yummy bite! The apricots are nice and tart and I can really taste the almond extract in here.
I like to make these galettes single serving size because who wants to share when they’re this good? Thanks for watching and don’t forget to subscribe to my youtube channel for more delicious recipes. I’ll see you guys next time! Byeee!
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