Tuesday, September 15, 2009
I love how summer winds down with one last hurrah from the late season fruits and vegetables. Plums are starting to ripen and the peaches are slowing down (but don't you find they're almost sweeter now, than at the beginning of their season?).
A week or so ago I picked up a 20 pound box of peaches; I froze the majority of them (rinse gently under cool water to remove fuzz; slice, pit and freeze on parchment lined baking sheets then store in freezer bags - peel when ready to use). Several peaches made their way into canning jars, a very easy cake was thrown together one afternoon but yet I was left with two very ripe, desperate to be used peaches on my counter.
I've always wanted to try my hand at a galette - the most free form pie you ever did see.
Plum & Peach Galette
1 pie crust (I used pâte brisée that I had made some time ago and frozen)
6 Italian plums, pitted and roughly chopped
2 large freestone peaches, peeled, pitted and roughly chopped
1/2 teaspoon cinnamon
1/4 cup sugar
1/2 teaspoon vanilla
2 tablespoons cornstarch
1 tablespoon buttermilk
Preheat oven to 350F. Line a baking sheet with parchment.
Toss plums, peaches, cinnamon, sugar, vanilla, cornstarch and salt in a bowl. Lay pie crust on prepared baking sheet. Pile fruit mixture in center of pie crust, leaving roughly 2-3 inches around. Fold pie crust up over fruit.
Brush crust with buttermilk, sprinkle with sugar and bake in preheated oven till crust is golden and fruit is bubbling, approximately 30 minutes. Let cool before slicing.