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Link:Foodie Friday

I picked our last peach today. It's always sad when the summer fruit season ends. We eat so much fresh fruit during the summer when we can just pick it off the tree, or go to our close farmer's market. We are lucky to have 2 peach trees that ripen at different times, so we have fresh peaches from mid June through mid August. As we do every year, we enjoyed all things peach- homemade ice cream, kuchen (tart), smoothies, sorbet, short cake, cobbler and of course peach pie.


Mimi Jr. made these cute mini pies on a day that we picked a few too many to eat right away. For most of us they are big enough for two to share, but Boy Mimi insists that they are the perfect size for one growing boy!

June is a busy time at Mimi's kitchen. We have plans to celebrate Father's Day, High School Graduation (we already had college graduation in May) and Boy Mimi, the baby of the family turns sixteen. The tradition  at Mimi's Kitchen  is that the birthday person picks the birthday meal, and dessert. Boy Mimi is a lover of all things sweet, but he does have a preference for pie and cherry pie is high on his list of favorites (along with coconut and strawberry rhubarb).
I was lucky enough to be able to use fresh cherries because they are readily available at this time of the year. I got a big bag at the store, recruited Mini Me and Mimi Jr., and we went to work making his birthday dessert. Mini Me spent a long time pitting all those cherries, but it was definitely worth it for this pie  had an intense fresh cherry flavor. Paired with Julia Child's flaky pie crust, it was truly delicious.
Note to Boy Mimi:  As with most fruit pies, this pie  needs a few hour to cool before serving, so the filing has time to set and the pie is easier to slice.

Apple Streusel Pie Bars


     I am one lucky mom.  My children all enjoy creating in the kitchen.  My son is more of a cook than a baker .  While he has had success baking he doesn't chose to do it often (only when he needs a chocolate chip cookie). Both of my daughters  have developed into very accomplished bakers. They are well on their way to being able to adapt recipes  to suite their own style and taste. 
   Mini Me, my second daughter, made these fruity apple pie bars. Moist and cinnamony they are loaded with apples and have a crisp streusel topping. Served on a plate they would be delicious with ice cream, but the beauty of these bars is that they can be eaten out of hand.  Apple pie with out a fork! The original recipe comes from  Brandy at  Nutmeg Nanny,  Mini  Me  made a few changes of her own to make this tasty treat for party we were having.   I think they were a hit, people were eating them by the handful ( stacking one or two on the left hand while eating one with the right).

adapted from Nutmeg Nanny

2 1/2 C. graham cracker crumbs
2 1/2 C. all purpose flour
1 1/2C. packed brown sugar – divided
1/2 C. granulated sugar
2 t. cinnamon - divided
1 C. butter – melted
6 cups chopped apples (cored and peeled)
Zest of one lemon
Nutmeg
Glaze

Directions:
Preheat oven to 350 degrees. Spay a half sheet pan baking spray (PAM) or lightly grease.
Combine graham cracker crumbs, flour, 1 cup brown sugar, granulated sugar, 1 1/2 teaspoons cinnamon and melted butter in large bowl until well blended. Reserve two cups of this mixtures and set aside. Press remaining crumb mixture into bottom of prepared pan. Bake for 8 minutes. Remove from oven and set aside.

After preparing apples put in glass bowl , cover with waxed paper and micro wave  on high a few minutes (depending on your micro wave) to soften. This gives the apples a head start in baking, you can omit this step if you want. 
Add remaining 1/2 cup brown sugar to apples along with the lemon zest, 1/2 tsp cinnamon and a grind of fresh nutmeg, stir  gently to dissolve sugar. Arrange apples over the baked crust. Sprinkle the reserved crumb mixture over the filling. Bake 30-35 minutes or until apples are tender and the crust is golden brown.  Remove pan to wire rack to cool completely. Glaze and serve.
 
Glaze:
1 tablespoon Butter
1 cup. powdered sugar
1 tablespoon milk (+/-)
Small splash vanilla
Smidgen of cinnamon

Combine butter, powdered sugar and cinnamon  in a small bowl  mix with a fork for spoon until  crumbly. Add vanilla and milk and stir until a smooth paste is formed.  Add more milk a drop at a time until glaze is thin enough to drizzle. Drizzle over top of apple bars. Cut and serve.
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 Lauren of  I'll Eat You-  selected Rosy Poached Pear and Pistachio Tart. This is a beautiful tart full of rich autumn colors. The deep rosy pears were just right on top of  the light colored pastry cream, sprinkled with caramelized pistachio nuts and finished with a drizzle of a the deep red reduction of the poaching liquid. The sweet buttery crust was the perfect crunch under the smooth pastry cream and tender pears. Dorie says the reduction sauce is option, but I disagree- it is a must for this tart. On the other hand, although I loved the caramelized pistachio nuts as a snack, I didn't think they did too much for the tart, other than being a garnish.


 Rosy Pear Tart
Baking, From my home to yours, by Dorie Greenspan

Ingredients:

For the Pastry Cream:
2/3 c shelled pistachios
7 Tablespoons sugar
1 1/3 cups whole milk
4 large egg yolks
3 Tablespoons cornstarch, sifted
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons cold unsalted butter, cut into 4 pieces
1/4 cup sour cream, if you do not strain nuts from pastry cream

For the Poached Pears:
3 cups fruity red wine (shiraz, syrah, zinfandel)
zest of one orange, cut into long strips
zest on one lemon, cut into long strips
3/4 cup sugar
5 ripe but firm medium pears
small lemon wedge

For the Caramelized pistachios:
3 tablespoons sugar
2 tablespoons water
1/2 c shelled pistachios

For the Sauce (optional)
poaching syrup from pears
2 tablespoons honey

1 9 inch tart shell made with Sweet Tart Dough (or any pastry) fully baked
 
To Make the Pastry Cream:
Put the pistachios and 3 tablespoons of sugar in a food processor and process until the nuts are finely ground, about one minute. Turn the nuts into a medium heavy bottom saucepan, add the milk, and bring to a boil.  While the milk is heating, whisk together the remaining 4 tablespoons of sugar,
the yolks and the cornstarch in a bowl. When well blended, whisk in the vanilla and almond extracts. Whisking constantly, drizzle in one quarter of the hot milk to temper, or warm the yolks so they don't cook. Add the remaining milk in a steady stream. Pour mixture back into the saucepan, put the pan on medium heat, and, whisking energetically, bring to a boil. Boil, whisking, for 1 minute, then remove the pan from the heat.
You can scrape the pastry cream into a clean bowl, in which case it won't be smooth, or if you want smooth cream, press the cream through a strainer, leaving the nuts behind; I usually leave the nuts in. Piece by piece, stir the butter into the pastry cream.  Scrape the cream into a container, press apiece of plastic wrap directly against the cream's surface, cover and refrigerate for at lest 4 hours, up to 4 days.

To Poach the Pears:
Put the wine, citrus zests and sugar into a large narrow pot, one that will hold the pears snugly, and bring to a boil.
Peel the pears and immediately rub them with lemon to keep them from darkening. Reduce the heat under the pot so that the wine simmers gently and lower the pears into the pot. Cut a circle of parchment or wax paper to fit inside the pot and press the paper against the tops of the pears, Partially cover the pot and simmer, turning the pears if needed so they are evenly colored by the poaching liquid, for about 30 minutes or until tender. test the pears by poking them with the point of a paring knife. Remove pan from the heat.  Transfer the pears to a heat proof bowl and pour over the poaching syrup; cool to room temperature. These can be covered and kept in the refrigerator of up to
3 days.

To Caramelize the Pistachios:
Place a piece of parchment or a silicone mat on the counter near your stove. Put the sugar and water in a small non stick skillet or saucepan over medium high heat and stir with a wooden spoon to dissolve the sugar. Bring to a boil and cook without stirring until the sugar has reached an amber colored caramel. Add the nuts and stir without p until the sugar becomes a dark caramel color and
coats the nuts. Turn the nuts onto the parchment or baking mat and spread as best you can.  When the nuts are cool, chop them coarsely. Keep in a cool dry place till needed.

To Make the Optional Sauce
30 minutes before assembling the tart, remove pears from the poaching syrup. Put the syrup in a saucepan and bring to a boil. Add the honey and boil until the syrup is thick enough to coat a metal spoon. Pour into a container and chill until needed.

To Assemble the Tart
Cut the pears lengthwise in half, scoop out the cores and trim the stems and center veins as needed. Place pears cut side down on a triple thickness of paper towels. Cover with another triple thickness of paper towels and pat dry. Leave them between the paper towels until the excess liquid is absorbed, changing paper towels if needed. When the pears are dry, cut each pear lengthwise into 4 to 6 slices.  If you did not strain the nuts from the pastry cream, mix in 1/4 cup of sour cream to thin it a little. Spread the pastry cream in the baked tart shell (you may have some left over). Top the pastry cream with the pear slices, arranging in slightly overlapping concentric circles. Scatter the caramelized pistachios over the tart and serve with wine sauce, if desired. The tart can be covered and
kept in the refrigerator for up to 4 hours.

Pear Pepper Pie
From the Best of Sunset

Pastry crust for double pie (recipe follows)
¾ cup sugar
¼ cup quick-cooking tapioca
¼ teaspoon white pepper
about 8 firm ripe pears such as Bosc, d’Anjou or Comice
1 egg lightly beaten
¼ cup whipping cream

In a bowl mix sugar, tapioca and pepper. In to another large bowl, peel, core, and thinly slice pears to make 8 cups. Combine with sugar mixture, set aside.

Roll half pastry 1/8 inch thick and fit into a 9 inch pie pan; trim excess from edges. Pour in pear mixture. Roll remaining pastry into 1/8 inch thick round; place over pears. Fold top pastry under bottom pastry. Flute edges. Slash top in a few places to allow steam to escape; brush with beaten egg. Bake at 400 degree oven until bubbly, about 1 hour.

When done remove pie from oven. Cut a 3 inch hole in center of top crust; lift out the pastry and slowly pour in cream, lifting pears slightly with a knife so cream seeps in. Replace pastry and let pie cool in pan on a rack. Serve warm or at room temperature.
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Pastry:
adapted from Julia Child- Mastering the Art of French Cooking, vol.1

Makes enough for one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces)  all-purpose flour
1 teaspoon salt
1 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
5 tablespoons cold vegetable shortening, cut into small bits
1/2 cup cold water +/-

1. Process flour, salt, and sugar in food processor until combined. Add butter and shortening, and pulse until pieces of butter are about the size of peas, 3 to 5 quick pulses. Redsitribute mixture evenly in processor.

2. Sprinkle water over flour and butter mixture. Pulse mixture a couple of times until mixture starts to from a ball.  Dump contents of food process on a lightly flour board and press the dough firmly into a ball. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 1 hour. Uncooked pastry dough will keep for 3 to 4 days under refrigeration, or it may be frozen for several weeks.
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A few days later I happen to be visiting GET OFF YOU BUTT and BAKE and Jonna had this recipe for Mar-A-Lago Key Lime Pie. It was about 98 degrees in our area so who wouldn’t want a cool, creamy, tangy pie, with a crisp graham cracker crust?

Graham Cracker Crust:

1 ½ pack of graham crackers, crushed about 2 cups

Topping: whip cream, confectioner’s sugar and vanilla until nearly stiff, spread evenly over the top of pie and place in freezer 20 minutes prior to serving.

Blackberry Pie Bars with Lemon Sugar

Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
zest of two lemons

Blackberry Filling
4 large eggs
2 cups sugar
1 cup sour cream
2/3 cup all-purpose flour
pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained
(You can also use 6 cups of fresh blackberries, or 1 (16-ounce) package frozen blackberries and 3 cups of fresh blackberries)

To make the crust and topping-

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside. Zest two lemons. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon. Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.
Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.
Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. You may have to distribute the blackberries evenly around.
Sprinkle the reserved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for 1 hour before slicing.