At the supermarket there were some really juicy peaches and plutots. I wasn’t sure what a plutot was (a cross between plum and apricot), but I had to purchase them and make a galette (rustic pie). I haven’t had a fruit pie with vanilla ice cream for some time know, so it was only time to make them and share with friends. The NYTimes also had an article about rustic tarts or galettes.
Adapted from Two Peas and Their Pod and Tartelette
For the fruits:
- 1 peaches and 2 plutots or (3 peaches)
- 1 tea bag jasmine tea
- 2 tablespoons sugar or stevia
- 1/2 cup blueberries
While the dough is resting, place the peaches, tea bag, sugar and enough water to cover the fruit in a large saucepan set over high heat. Bring to a boil, reduce the heat and poach the peach until just fork tender. Remove from the heat and let them cool on a clean kitchen towel. Once cooled, peel and halve them, remove the pits and slice the plutot and peaches thin.
Organic and wild blueberries, plutots and peach
Green tea, stevia, plutots and peach
Thinly sliced peach
Lemon zest, lemon juice, blueberries, cornstarch and stevia
Adapted from Bob’s Red Mill
Makes 1 (9-inch) pie crust
- 1 1/2 cups All Purpose Baking Flour (or gluten-free flour)
- 1/2 tsp. Salt
- 1/2 cup (one stick) butter (if using Earth Balance, freeze in advance for optimal crust)
- 4 – 6 Tb Cold Milk
- 2 Tb sugar or stevia
- 1/2 tsp xantham
Combine flour, sugar and salt, then cut in frozen margarine using a pastry blender until mixture resembles coarse meal. Sprinkle cold milk, one tablespoon at a time, while blending, until all ingredients are moist. Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Refrigerate for at least an hour.
Preheat oven to 450 degrees F (230 degrees C). Lay out one pie crust on a baking sheet lined with parchment or silpat. Mix together the sliced fruit with half the blueberries, lemon juice and zest, 1 tablespoons of the corn starch and 1 tablespoons of the sugar in a bowl. Pour over one crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 2 tablespoons of turbinado (or raw) sugar. Bake in preheated oven until crust is lightly browned, 40-50 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.
Peach, plutot and blueberry galette with ice cream