Are pies a thing of the past?
Are pies a thing of the past?
I think not. Two weeks ago NYT columnist Mark Bittman wrote “For most of us, the two-crust fruit pie is a thing of the past, a calorie-bloated hassle that buried its contents under a mound of dough, and so dry that it begged for ice cream the way some cookies need milk.” But while I don’t agree that pie is over, I do agree that I rarely bake a full-fledged pie. Usually I resort to a galette, a crisp, or a cobbler.
This week our fruit share from Vermont Valley was 24 very large Colorado peaches. They aren’t as perfect as the ones we got two weeks ago but they are darn good. But with 24 peaches just two weeks ago we are allmost peached out. We’ve eaten many just out of hand, still others on cereal. It seemed that I would have to bake something and peaches are just too juicy for galette. A cobbler was the only solution. So I took Mr. Bittman’s recipe for blueberry cobbler and substituted peaches and then doubled the recipe because my family eats a lot. Here it is and it is definitely a keeper. Light, buttery, crispy yet creamy…a perfect peach dessert.
Peach Cobbler
Time: About 1 hour
6 to 8 peaches, peeled and sliced
1 1/2 cup sugar, or to taste
Cinnamon to taste
2 sticks) cold unsalted butter, cut into bits, more for greasing pan
1 cup all-purpose flour
1 teaspoon baking powder
2 Pinch salt
2 eggs
1 teaspoon vanilla extract.
1. Preheat oven to 375 degrees. Put fruit into a buttered pan ( I use a large gratin pan or another baking dish). Toss fruit with half the sugar and cinnamon
2. In a food processor, combine flour, baking powder, salt and remaining 1 cup sugar and pulse. Add butter and process for 10 seconds, until well blended. Beat egg and vanilla together by hand and add to mixture.
3. Drop mixture onto fruit by tablespoonfuls; do not spread it out. Bake until just starting to brown, 35 to 45 minutes. Serve within an hour or so.
comments
Leave a Reply
