Everyday Champagne Peach Plum Pie (Gluten-free!!!)
Watch Abbey create a pie on the fly! Using her gluten-free pastry crust recipe and the peaches and plums she had on hand, she creates a delicious and irresistible pie.
Recipe:
Filling-
*4-5 cups sliced fresh peaches/plums or 2 1/2 lbs. bulk fruit before slicing (if you use frozen, do not thaw! and see cornstarch note below for variation)
*1/4 cup cornstarch (if using unthawed, frozen fruit double this amount to 1/2 cup)
*1 large lemon, zest and juice
*1/2 cup + 1 TB light brown sugar (more if fruit isn't sweet enough)
*two splashes almond extract
*one splash vanilla extract
*3/4 tsp ground ginger
*good pinch kosher salt
--stir to combine and allow to sit and begin to thicken slightly while you roll out your dough.
For gluten-free pastry recipe, use this link: (
Roll dough using plastic wrap method seen in video or use this link: ( And place inside un-greased deep dish pie plate (glass is preferred).
--Pour filing into unbaked pie shell, spread evenly.
--Dot with 3 TB unsalted butter, diced.
--Roll out other pastry round and place over top, crimp to seal edges to the bottom crust.
--Vent with sharp knife
--Brush with half and half
--Sprinkle liberally with raw sugar
--Place pie on top of foil-lined cookie sheet and bake 400 degrees for 30 minutes, then reduce heat (don't open oven!) to 350 and bake 30 minutes more, or until top is golden brown and juices are bubbling and thickened.
--Allow to cool on a rack 30 minutes before enjoying warm!!
Pies | Basics with Babish
Thank you to Target for sponsoring this video. Shop Good & Gather at your local Target or online here: Watch more from @Target #goodandgather here:
I've made pies on the show before, but it's about time that I talk about the basics of making a really good pie - whether it's blueberry, apple, or pumpkin.
Recipe:
Music by Chillhop:
Blue Wednesday - Apple Pies & Butterflies:
Listen on Spotify:
Apple Pie Recipe | Emojoie ASMR cooking
Apples are in season so I made an apple pie this time!
I made three apple pies through trial and error.
We tried three different times to boil the apples for 10, 20, and 30 minutes.
The video footage shows an example of cooking apples for 30 minutes. This makes it look like apple jam, so I recommend simmering for 10-20 minutes.
A freshly baked apple pie with crème fraîche épaisse from France, clotted cream from England, and vanilla ice cream is very delicious.
I will show you how to make a simple apple tart with leftover pie dough at the end of the video.
Please watch the video until the end.
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Pie dish 21cm
◼Pie dough (brisée)
200g flour
3g (½ tsp) salt
30g sugar
130g cold unsalted butter
35g cold water
*Make two doughs with the ingredients above for the bottom dough and the top dough.
◼Filling
8-9 apples (1.35 kg apple slices)
75g unsalted butter
180g sugar
20-25g Lemon juice (Half a lemon)
◼Eggwash
1 egg yolk
15 g milk
➢Method
Put flour, sugar, salt and butter in a food processor and blend.
When it becomes sandy, add water and bring the dough together.
Fold the dough and chill in the refrigerator.
Melt butter in a pot, add apple slices, lemon juice and sugar, cover and cook for 20 minutes.
Take the lid off and boil down while stirring until the apples are completely dry, then let them cool.
Roll out the pie dough, place it in the mold, and add the apples.
Cut the pie dough into strips and place them on top of the pie.
Fold the outside of the pie dough into the mold.
Mix the egg yolk and milk, brush the pie and bake in a preheated oven at 200°C for 60-65 minutes. Bake in the bottom rack of the oven and cover with aluminum foil if the top burns.
#emojoie #asmrcooking #applepie
Rustic Plum Tart
An easy to make and very good plum tart made with my fresh plums.
Royalty Free Music
Fur Elise (Bagatelle in a Minor)
Audiomagic Royalty Free Stock Music Library 2:
Classical/Piano / Audiomagic Music Studios
Bought on iTunes
Rustic Plum Tart
From Pure Dessert, by Alice Medrich
Contrast is what makes this tart work: the crust is quite sweet, and the plums should be quite tart. Look for plums that are both sweet and tangy, especially the ones that make you pucker a little when you bite into the flesh closest to the skin. I’ve made this tart with some unnamed red-skinned, yellow-fleshed plums that I found at the farmers market, and also with Flavor King pluots. Medrich recommends Santa Rosa, Friar, Laroda, and Elephant Heart plums, and she advises against the small, oblong plums often called Italian prune plums. They’re not tangy enough.
Also, I make the dough for this tart in a food processor, but you can make it by hand, so I’m including instructions for both. The food processor makes it especially quick and tidy, but either way is easy.
Finally, for the tart dough, you don’t want ice cold, rock-hard, straight-from-the-fridge butter. You want it to be a little softer than that, but not as soft as it gets at room temperature. You want it to be firm, as it is when it’s pleasantly cool.
1 cup all-purpose flour
¾ cup sugar
½ tsp. baking powder
1/8 tsp. salt
1 large egg, lightly whisked
3 Tbsp. unsalted butter, firm but not hard, cut into a few pieces
4 to 6 juicy, flavorful plums
Set a rack in the lower third of the oven, and preheat the oven to 375°F. Generously butter a 9 ½-inch tart pan with a removable bottom – or, barring that, a 9-inch springform pan also works nicely.
To make the dough by hand, mix the flour, sugar, baking powder, and salt together in a medium bowl. Add the egg and butter, and use a pastry blender, a large fork, or a couple of knives to cut the mixture together, as though you were making pie dough. The dough is ready when it resembles a rough mass of damp yellow sand with no dry flour showing.
To make the dough in a food processor, combine the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to mix. Add the egg and butter, and pulse just until the mixture resembles damp yellow sand and is beginning to clump around the blade.
Press the dough gently but evenly over the bottom but not up the sides of the pan. You’re not trying to pack it down; you’re just lightly tamping it.
If the plums are very small (under 2 inches in diameter), cut them in half and remove the pits. Cut larger plums into quarters or sixths, removing the pits. Leaving a margin of ½ inch around the edge of the pan, arrange halved plums cut side up over the dough, with a little space between each one. Arrange wedges skin side up – they look nice that way after baking – and press them lightly into the dough, so that they won’t turn onto their sides in the oven.
Bake until the pastry is puffed, deep golden brown at the edges, and a lighter shade of golden brown in the center, about 50 to 55* minutes. Transfer to a rack to cool for 10 minutes. Then loosen and remove the rim of the pan, and cool further. Serve warm or at room temperature.
Note: This tart keeps at room temperature for a few days, but its texture is best on the first day.
* UPDATED on November 3, 2010: A number of readers have reported that 50 to 55 minutes was too long in their ovens, and that their tarts were burnt. To be on the safe side, set your timer for 35 to 40 minutes, and keep an eye on it.
Yield: 6 to 8 servings