The Mad Cake Batter

sweet treats and savory deets


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Bluberry Galette

This recipe from Bon Appetit  was super easy and quick if you want something that kind of resembles a pie but doesn’t take all the time. You

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can make the whole galette in one day, but you can also make the crust a day or two before. I had some issues with toasting the pecans as you well shortly see, but luckily had enough to try again!

The original recipe toasts the pecans in the oven where I used the stove. It only takes a few minutes so once they become fragrant, remove them from the heat.

INGREDIENTS:

  • ½ cup pecans
  • 1 cup plus 2 TBS all-purpose flour
  • 2 tsp sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 stick chilled unsalted butter, cut into pieces
  • 12 ounces blueberries 
  • 1 TBS arrowroot
  •  tsp fresh lemon juice
  • ¼ cup sugar
  • 2 TBS milk
  • Demarara sugar for sprinkling

galette2In a skillet over medium heat, toast pecans until fragrant. Remove from heat and allow to cool. Pulse pecans in a food processor until they are coarsely chopped. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until the mixture is crumbly. In a large bowl; drizzle 4 Tbsp. ice water and mix until it is just combined. Create a 6″-diameter disk with the dough, wrap in plastic, and chill at least 1 hour (or overnight).

Preheat oven to 375°. Toss blueberries, arrowroot, lemon juice, and ¼ cup sugar in a large bowl. On a lightly floured surface, roll the dough to a 12″ round. Transfer to a parchment-lined baking sheet. Place blueberry mixture in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. Bake for about 45–50 minutes. The crust should be a dark golden brown and filling, bubbling Let cool before serving. It also be covered in plastic for the following day.

 


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Peach Paprika Pie

It’s that time of year again, beach week with the fam! I can never go down empty handed. I recently made peaches2another Blueberry Lavender Pie which went over extremely well with this crowd. Though I am a huge fan of blueberries, I wanted to change it up a bit and went with another seasonal fruit, the peach.  This is, yet again, another recipe out of The Four & Twenty Blackbirds Pie Book. I didn’t have any sweet paprika or allspice, and substituted arrowroot for potato starch, but it still went over well with this crowd.

Ingredients:

  • All-Butter Crush for 9-inch double-crust pie
  • 2 1/2 pounds of peaches
  • 2 TBS fresh lemon juice
  • 2/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 TBS arrowroot
  • 1 TBS paprika
  • 1/8 tsp white pepperpeaches1
  • 1/4 tsp ginger
  • 1/2 tsp kosher salt
  • 1 to 2 dasher Old Fashion Bitters
  • Egg wash
  • Demerara Sugar

Have a ready-made pie crust and lattice top in the refrigerator. Bring a large pot of waters to a simmer, and have a large bowl of ice ready on the side. Score an X into the bottom of each peach, and drop it into the simmering water for 30-60 seconds (I had each in towards the 60 sec end). Remove and immediately put it on ice to cool. This will make the skin slip off easily, but be careful. The peach will be super slippery.

Slice the peaches into 1/2 inch slices and place into a large bowl. Sprinkle on the lemon juice. Add the sugars, ppie1arrowroot, paprika, white pepper, ginger, salt, and bitters and toss well to combine. Spoon the filling into the pie shell, leaving behind excess juices. Arrange the lattice and crimp as desired.

Chill the pie for 10-15 min to set the pastry. Preheat the oven to 425 F and position the oven racks in the bottom and center positions. Brush the pastry with the egg wash to coat (1 large egg whisked with a tsp of water and pinch of salt). Sprinkle with the desired amount of demerara sugar.

Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 min or when the pie is beginning to brown. Lower the temp to 375 F, move the pie to the center rack (leave the baking sheet on the bottom rack in case of spilling), and continue to bake for another 30 to 35 minutes. Allow the pie to cool completely and serve warm or at room temp.