(adapted from Richard Sax)
 
makes one deep dish 9½” inch pie or one 8” springform pie
 
Buttermilk Pie Crust with Pink Peppercorns
 
2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon finely ground pink peppercorns
1 cup (2 sticks) cold, unsalted butter, cut into ¼” cubes
¼ cup + 2 tablespoons cold buttermilk (I use Five Acre Farms)
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egg wash made from one egg beaten with one tablespoon milk or heavy cream
extra sugar for sprinkling
 
Lightly butter your deep-dish pie plate or your springform pan, dust with flour and knock out the excess .
 
In the bowl of a food processor fitted with the blade attachment, place the flour, sugar, salt, and ground peppercorns. Pulse two or three times to combine. Add the cold butter pieces and pulse just until the mixture is crumbly and the butter pieces are about the size of small peas. Empty the mixture into a large bowl. Gradually add the buttermilk, tossing the mixture with a fork or your fingertips, just until the dough holds together. Divide the dough roughly in half, making one slightly larger for the bottom crust. Shape each half into a disc and wrap in plastic wrap. Refrigerate for at least 2 hours before rolling out.
 
Remove the larger disc of dough from the refrigerator. On a lightly floured sheet of parchment paper, roll the dough into a circle about 12” in diameter and about ⅛” thick. Gently transfer the dough to the pie plate or the springform pan, making sure to smooth the dough inside the bottom edges of the pan and easing the dough into the pan and up the sides without stretching it. Leave an overhang of about ¾” and fold it under, decoratively crimping the edge. Refrigerate the pie shell while you roll out the top crust. Retrieve the second (slightly smaller) disc of dough from the fridge and roll it out on a lightly floured sheet of parchment paper, into a circle about 11” in diameter and about ⅛” thick. Slide the parchment with the top crust onto a baking sheet, cover it with plastic wrap and refrigerate it while you par-bake the bottom crust.
 
Preheat your oven to 400 degrees F. Place a sheet of buttered aluminum foil or parchment paper inside the dough lined pan, extending over the edge of the pan. Fill the pan with dried beans or rice, place the pie pan on a baking sheet and bake on the bottom rack of the preheated oven for  20 minutes. Put on your favorite oven mitts and remove the pan from the oven, then carefully remove the foil or parchment and beans. Reduce the oven temperature to 375 degrees F. Prick the bottom and sides of the crust with a fork and return the pie shell to the oven for an additional 7-10 minutes, just until the bottom crust is golden and no longer doughy. Set the crust aside to cool on a rack while you prepare the filling. Increase the oven temperature to 400 degrees F. 
 
For the filling-
 
10-12 ripe but firm Anjou or Bosc pears (4 pounds) I use a combination of the two; after peeled, cored and sliced, you should have about 8 cups of fruit
2 teaspoons lemon juice
3 tablespoons fresh orange juice or Amaretto
2 tablespoons granulated sugar
½ cup brown sugar
2 teaspoons orange zest
¾ teaspoon ground cardamom
¼ teaspoon kosher salt
generous pinch of freshly ground pink peppercorns
3 tablespoons Minute tapioca* (pulsed until fine in the food processor)
1 teaspoon vanilla extract or seeds from one half of a vanilla bean
⅔ cup walnuts, toasted and roughly chopped
 
Rinse, peel, halve, and core the pears; cut into ¼” thick slices and place the pears in a large bowl. Toss the pear slices with the lemon juice and orange juice (or Amaretto.). In a medium bowl combine the sugars, orange zest, cardamom, salt, ground peppercorns, tapioca, and vanilla extract (or vanilla bean); add to the pears. Use a rubber scraper to gently combine the fruit with the sugar/spice mixture. (Hold off on the walnuts; you will layer those between the pears.) Let the mixture sit for 10 minutes so the tapioca has a chance to absorb the pear juices. Retrieve your top crust from the refrigerator and make sure the oven is preheated to 400 degrees F.
 
Place a portion of the pears into the pie shell, sprinkle on some of the walnuts and continue layering with the remainder of the pears and walnuts. Retrieve the top crust from the fridge. Brush the edge of the pie crust with egg wash and drape the top crust over the filling. Trim the excess, leaving a ¾” border. Carefully seal the edges of the top crust to the bottom crust and crimp the edge decoratively. (Because the bottom crust has been par-baked, it will be fragile.) Brush the top crust with egg wash and sprinkle with sugar. Use a fork or a small paring knife to poke/cut a few  holes in the top crust, allowing steam to escape as the pie bakes. 
 
Place the pie on a parchment lined baking sheet. Cover the edges of the pie with aluminum foil strips. Bake at 400 degrees F for 30 minutes then reduce temperature to 375 degrees F and bake an additional 30-40 minutes, until the crust is golden and juices bubble around the edges and in the center of the pie. Place the pie on a rack to cool completely, several hours or preferably overnight. (It will be much easier to slice if the pie has a chance to rest overnight.)  Cover and refrigerate any leftovers.

​Cornmeal-Olive Oil Cake with Honey Roasted Plums and Almond Praline
 
makes one 8” fluted cake (I use a fluted tart pan with removable bottom measuring 8” x 2”)
 
(adapted from L. De’ Medici and D. Mele)
 
1 cup stone ground cornmeal (plus additional 1-2 tablespoons for dusting the cake pan)
⅓ cup coarse cornmeal
1 cup all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
3 large eggs, room temperature
zest from one small lemon and one small orange
1 cup granulated sugar
1 teaspoon vanilla extract
⅓ cup olive oil + 2 tablespoons for tart pan (California Olive Ranch brand, widely available)
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
 
Preheat your oven to 350 degrees F. Lightly grease your tart pan with 2 tablespoons olive oil and dust with cornmeal, knocking out the excess. Place the tart pan on a parchment lined baking sheet.
 
In a medium bowl, whisk together the stone ground and coarse cornmeal, all-purpose flour, salt, and baking powder. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy. Rub the lemon and orange zest into the sugar with your fingers. Gradually add the sugar to the eggs then increase speed to high, beating until the mixture becomes light, about 5 minutes. Turn the mixer down to low and slowly drizzle in the olive oil; add the vanilla extract. Add the dry ingredients in thirds, gently scraping down the sides and the bottom of the bowl. Add the lemon and orange juice being careful not to over mix the batter.
 
Pour the batter into the tart pan and bake in the preheated oven for 30-35 minutes, until the cake is golden, springs back gently when touched and tests clean with a small knife.  Place on a cooling rack while you prepare the plums. Increase the oven temperature to 400 degrees F.
 
For the Honey Roasted Plums-
 
(from Katie Quinn Davies)
 
8-10 Casselman (also known as Santa Rosa) plums, rinsed, halved and pits removed
1-2 tablespoons honey
 
Place the plums with the cut-sides up, on a baking sheet. Drizzle with the honey and bake for 20-30 minutes until softened. Set aside.
 
For the Almond Praline-
 
½ cup slivered almonds, toasted
3 tablespoons water
⅔ cup sugar
 
Line a small baking pan with aluminum foil and butter the foil. Place the toasted almonds on top of the foil.
 
Place the water and sugar in a heavy-bottomed saucepan. Bring to a boil without stirring, carefully swirling the water and sugar occasionally, then reduce the heat to medium and simmer until the sugar syrup turns golden. Put on a sensible oven mitt (don’t use a kitchen towel- hot sugar syrup burns!) Remove the pan from the heat and immediately pour the hot sugar syrup over the toasted almonds. Set aside to cool. Transfer the praline to the bowl of a food processor fitted with the blade attachment and pulse until coarsely ground.
 
Serve the cake with the roasted plums, the almond praline, and either softly whipped cream or mascarpone with honey. Wrap any leftovers in plastic wrap; the cake keeps at room temperature for several days. Wrap and refrigerate any leftover plums. The praline can be stored in an airtight container.
 
 

(adapted from Joan Nathan, Marian Burros, and Marcy Goldman)
 
fills one 10” x 4” tube pan OR one 9½”x1½” deep dish ceramic pie plate and one 9”x5” loaf pan
 
(Note: Honey Cake tends to elicit raised eyebrows, a cake most of us associate with grandmothers, great aunts, and old school bakeries.  Before you return to your regularly programmed Rosh Hashanah apple cake, give this one a try. It relies on honey for sweetness with a generous dose of warm spices, strong coffee, and Cognac. The cake freezes beautifully (double wrap it in plastic wrap) and both the pie plate version and the tube pan lend themselves to  Rosh Hashanah when we gravitate towards circular shapes, symbolizing the continuation of life.)
 
Tipsy Fruit-
 
2 generous cups of dried fruit, diced (apricots, dates, figs, prunes)
3-4 tablespoons Cognac
 
Place the fruit in a medium bowl, toss with the Cognac and transfer the mixture to a clean glass jar with a tight fitting lid. Let the fruit macerate overnight in the refrigerator.
 
Coffee Whipped Cream- (unless you are serving a dairy-free meal)
 
1 cup cold whipping cream
2 tablespoons light brown sugar
1 teaspoon instant espresso powder (I use Medaglia D’Oro)
1 teaspoon vanilla extract
 
In a large chilled bowl, combine cream, brown sugar, espresso powder, and vanilla extract. Beat until cream thickens, forming soft peaks. Cover with plastic wrap and refrigerate until serving.
 
Halvah- for garnish

2 ounces coffee flavored halvah, diced (Halvah is available at most grocery stores and also from Russ & Daughters or Seed + Mill in NYC.)
 
For the cake-
 
Line the bottom of the tube pan (or the loaf pan) with parchment paper, cut to fit, then lightly grease the pan (and the parchment) with vegetable oil and dust with flour, tapping out the excess. If you are using a deep-dish pie plate, lightly grease it with vegetable oil, dust with flour, and tap out the excess. Put on a pot of coffee; some for the baker and some for the cake.
 
Preheat the oven to 350 degrees F. Arrange your oven racks to accommodate either the tube pan or the pie plate and the loaf pan; you will want to bake these on the middle rack of your oven.
 
Dry Ingredients-
 
3½ cups all-purpose flour (I use King Arthur)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
3 teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
 
½ cup chopped toasted walnuts (optional)
 
Sift together the dry ingredients onto a large sheet of parchment paper. If you are using walnuts,   add ½ cup chopped, toasted walnuts to the dry ingredients.
 
In a large bowl, whisk together:

 Eggs/Sweets/Liquid-

3 large eggs, room temperature
1¼ cups sugar
½ cup brown sugar
grated zest of 1 thick-skinned orange
½ cup fresh orange juice
1 cup vegetable oil
1 cup honey
1 cup warm black coffee
¼ cup Cognac
 
You can mix the cake by hand or use a standing mixer. I get the best results by placing all of the sifted dry ingredients into the bowl of the standing mixer fitted with the paddle attachment. With the mixer on low, give the dry ingredients a whirl to combine and aerate them. Gradually add the Eggs/Sweets/Liquid mixture to the dry ingredients, mixing on low speed, making sure to periodically turn off the mixer and scrape down the sides and the very bottom of the bowl. Make sure the batter is thoroughly combined.
 
Place the tube pan OR the pie plate and loaf pan on a parchment lined baking sheet. Pour the batter into the pan(s) and bake on the middle rack of the pre-heated 350 degree oven until a toothpick inserted in the center of the cake(s) comes out clean. The tube pan should take between 55-60 minutes and the loaf pan about the same. The pie plate generally takes a little less, about 45 minutes. Transfer the cake(s) to a wire rack to cool completely. The cakes are best baked the day before serving and wrapped in plastic wrap. You can turn the tube cake out of the pan and wrap it, same for the loaf cake; leave the “pie” plate as is, covered in plastic wrap.
 
Serve honey cake with Tipsy Fruit, diced halvah, and Coffee Whipped Cream. (Refrigerate any fruit or whipped cream leftovers.)  

​
 
 
 
 
 
 

​makes six 4” doughnuts
 
For the Lillet infused peaches-
 
6 ripe but firm donut peaches, rinsed, patted dry
2 cups Lillet Blanc
 
(Rather than use an entire bottle of Lillet which seemed rather extravagant, I infused the peaches in two batches.) Place 3 of the donut peaches in a large canning jar; cover with the Lillet. Seal the jar with a tight fitting lid and place in the refrigerator for 3-4 hours, turning the jar halfway through. Remove the peaches from the Lillet, place them in a clean container with a lid and refrigerate them. Place the remaining peaches in the jar with the Lillet, cover and  refrigerate for 3-4 hours, turning the jar halfway through. Remove the peaches from the Lillet and place in a clean container with a lid. (Reserve the peachy Lillet to use in the custard cream filling and the remainder in cocktails.)
 
For the pastry dough-
 
(adapted from Rose Levy Beranbaum)
 
8 tablespoons unsalted butter, cold, cut into small cubes
1⅓ cups all-purpose flour
⅛ teaspoon salt
⅛ teaspoon baking powder
3 ounces cream cheese, cold, cut into cubes
1½ tablespoons ice water
1½ teaspoons apple cider vinegar
 
egg wash made from one egg beaten with two teaspoons milk or cream
 
Cover the butter cubes with plastic wrap and freeze until solid. Place the flour, salt, baking powder in a large zip-loc bag and place in the freezer for 30 minutes. Combine the ice water and vinegar and place in the refrigerator.
 
Place the dry ingredients into the bowl of a food processor fitted with the blade attachment. Add the cream cheese cubes and pulse until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until the butter pieces are no larger than the size of a pea. Transfer the cream cheese/flour/ butter mixture to a large bowl. Retrieve the ice water and vinegar from the fridge. Gradually add the liquid to the cream cheese/flour/butter mixture, using a fork to incorporate the liquid; the dough should just barely hold together. Gather the dough together and shape it into a disc; flatten it slightly. Wrap the dough with plastic wrap and refrigerate for at least 45 minutes, preferably overnight. Roll the dough out on a lightly floured work surface or sheet of parchment paper to about ⅛” thickness. Use a 4½” cutter to cut out twelve circles of dough. Place the circles on a parchment lined baking sheet, cover with plastic wrap and refrigerate. (If you don’t have a 4½” cutter, you can use a half pint plastic container, turned upside down, as a cutter.)
 
Preheat the oven to 400 degrees F.
 
To bake the doughnuts, use either a lightly buttered Pyrex baking dish (6” x 10” works well) or a parchment lined baking sheet.
 
Retrieve the peaches from the refrigerator. Use a small biscuit cutter (either 1¼” or 1½” in diameter) to remove the peach pits. Place one peach on one circle of dough, drape a second circle of dough over the peach and use your fingers to join the two circles together, smoothing the sides. Set the dough wrapped peaches in the baking dish (or on the baking sheet) and brush with egg wash. Refrigerate for 15 minutes to help the dough hold its shape in the oven.
 
Bake on the bottom shelf of the preheated 400 degree F oven for 20 minutes. Reduce the oven temperature to 375 degrees F and bake on the middle shelf of the oven for an additional 15 minutes. The peaches should be tender (but not overly soft) and the pastry golden. Set aside on a rack to cool completely before filling and glazing.
 
For the custard cream filling-
(adapted from Stella Notte)
 
2 large eggs
3 tablespoons cornstarch
2 cups heavy cream (or half and half)
½ cup sugar
pinch salt
1 tablespoon unsalted butter
1 teaspoon good quality vanilla extract
2 tablespoons Lillet (reserved from peaches)
 
In a small bowl, whisk together the eggs and cornstarch until smooth. Whisk in 2 tablespoons of the heavy cream (or half and half). Place the rest of the heavy cream (or half and half) in a heavy bottomed saucepan along with the sugar and salt. Bring the mixture to a boil, stirring occasionally. Add 2 tablespoons of the hot mixture to the egg/cornstarch mixture, whisking constantly. Return the heavy cream (or half and half) to a boil, add the egg mixture and whisk constantly, (getting into the corners of the pan) until the mixture becomes quite thick. Remove from the heat and pour through a fine mesh strainer set over a bowl. Whisk in the butter, the vanilla, and the Lillet. Cover the custard cream with plastic wrap to prevent a skin from forming. Cool, then refrigerate.
 
For the peach glaze-
 
1 cup confectioners’ sugar
2-3 tablespoons peach puree from 1 small ripe peach, washed, peeled, pit removed, and puréed
sprinkles to garnish
 
Place confectioners’ sugar in a medium bowl. Whisk in 2 tablespoons peach puree; the glaze should be smooth and not too runny.
 
To assemble-
 
Place the cold custard cream into a pastry bag fitted with a large star tip.
Use an offset spatula to gently remove the doughnuts from the baking dish/sheet. Carefully turn them over onto a sheet of parchment paper. Poke a small hole into the bottom of each doughnut, then fill each doughnut with some of the custard cream. Carefully turn the doughnuts back over so they are right side up.  Place them on a cooling or icing rack set over a sheet of parchment. Use an offset spatula to glaze each doughnut then garnish with sprinkles. Refrigerate until serving. Cover and refrigerate any leftovers. 
​

​from Julia Child and More Company
 
(Note: Julia’s recipe calls for apples, but I have opted to use white peaches. I also used a little less flour and a bit of cornmeal. Each component of the dessert can be prepared in advance, covered and refrigerated. The assembled dessert can also be covered, wrapped, and refrigerated for several hours, or even overnight, before baking. If you don’t have Wondra flour, all-purpose will do.)
 
For the crêpes: makes 8 or 9 eight inch crêpes
 
¾ cup flour, (preferably Wondra, instant-blending flour)
¼ cup finely ground cornmeal
1 tablespoon sugar
⅛ teaspoon salt
¾ cup whole milk
¾ cup water
1 large egg
2 egg yolks
3 tablespoons orange liqueur, rum, or Cognac
5 tablespoons unsalted butter, melted
 
additional melted butter for lightly buttering the pan
 
Place the flour, cornmeal, sugar, and salt in a medium bowl; whisk together.  In a separate bowl, whisk together the milk, water; gradually add the liquid to the dry ingredients, whisking until smooth. Add the egg, the yolks, the liqueur, and the melted butter. The batter should be smooth- if you feel that it needs to be strained, pour the mixture through a fine mesh strainer set over a bowl. If you are using Wondra, an instant-blending flour, let the batter rest for 10 minutes. If not, let the batter rest for an hour or two, or even overnight, covered in the refrigerator. The idea is to let the flour granules absorb the liquid, making a tender crepe. (Alternatively, the batter can be prepared in the bowl of a food processor, fitted with the blade attachment.)
 
Cook the crepes in a hot buttered crepe pan or a non-stick skillet. Each crêpe will take about 3 tablespoons of batter. Pour the batter into the center of the pan, turning the pan in all directions to spread the batter evenly. Any excess batter should be poured back into the batter bowl. Cook for a minute or so, until the edges are golden brown. Using an offset spatula, or a wooden crepe spatula, or your fingertips, flip the crêpe, cooking it for an additional minute. Place the cooked crêpe
on a cooling rack. Repeat with the remaining batter, cooling each crêpe thoroughly before stacking them together, wrapping them in plastic wrap and refrigerating.
 
For the burnt-almond cream:
 
⅔ cup sugar
1 stick (4 oz.) unsalted butter, room temperature
2 large eggs
1⅓ cups toasted almonds, finely pulsed in the food processor or finely chopped by hand
½ teaspoon pure almond extract
½ teaspoon pure vanilla extract
2 tablespoons dark rum
pinch of salt
 
In the bowl of a food processor fitted with the blade attachment, pulse all ingredients together until smooth. Be careful not to over process. If not using right away, cover and refrigerate. Bring to room temperature before using so the cream will be easy to spread over the crêpes.
 
For the peaches:
 
5 or 6 medium white peaches, ripe but not overly soft, rinsed, halved, pits removed
1 teaspoon fresh lemon juice
2-3 tablespoons sugar, depending on the sweetness of the peaches
1 or 2 tablespoons of unsalted butter, melted
 
Preheat the oven to 400 degrees F.
 
Thinly slice the peaches, place them in a medium bowl and toss lightly with the lemon juice, sugar, and melted butter. Spread the peaches in a lightly buttered baking pan and roast for about 20 minutes until softened. Set aside to cool thoroughly before assembling the dessert.
 
For the corn cream:
 
4 ears of sweet corn, husked, silk removed, rinsed
pinch of salt
pinch of sugar
 
Use a sharp knife to carefully remove the kernels of corn from the cob. Press the kernels through a fine mesh strainer set over a bowl, pressing down on the kernels to extract as much liquid as possible. Reserve the kernels for another use. Transfer the liquid to a small saucepan and cook over low heat, gently stirring until the liquid thickens, about 10-15 minutes. Add the salt and sugar. Transfer the ‘cream’ to a bowl and cover with plastic wrap to prevent a skin from forming. Let cool thoroughly before refrigerating.
 
To assemble the cake-
 
1 or 2 tablespoons unsalted melted butter
granulated sugar for sprinkling
fresh raspberries for garnish
 
You will need an ovenproof deep-sided pie plate. My pie plate measured 9½” x 1½”
(Julia baked her gâteau in a baking-and-serving platter. She did give measurements for the platter. Just make sure you have room surrounding the crêpes and enough depth to catch the juice from the peaches and the butter from the burnt almond cream.)
 
Julia says:
“Lightly brush the inside of your baking dish/pie plate with melted butter. Lay one crêpe, best side up, in the center. Cover with a layer of peaches, then several spoonfuls of almond cream, then another crêpe, pressing down on its center to spread the fruit out to the edge and to prevent the whole structure from humping in the middle as layers build up. Continue in layers until you have used all but a layer’s worth of fruit; end with the fruit. Sprinkle lightly with melted butter and sugar.”
 
I found a small offset spatula helpful in spreading the burnt almond cream.
May be assembled even a day in advance; cover and refrigerate.
 
Baking and serving:
 
Preheat the oven to 375 degrees F. Bake the gateau in the middle of the preheated oven until bubbling hot and the top has browned nicely. Serve hot, warm or tepid with the corn cream and fresh raspberries.  Cool, cover and refrigerate any leftovers.
Serves 8 generously.

​

fills one 8” square ceramic baking dish or one 6½” x 8½” Pyrex ovenware dish
 
For the pie pastry-
2¼ cups all-purpose flour
1 Tablespoon sugar
½ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 teaspoons cider vinegar
6 tablespoons ice cold water
 
In a large bowl, whisk together the flour, sugar and salt. Using a bench scraper or your fingertips, cut in the butter pieces until the mixture is crumbly with pieces of butter about the size of a pea. Combine the vinegar with the water. Gradually add the liquid to the flour/butter mixture, tossing it until the dough is somewhat shaggy and just holds together. Turn the dough out onto a lightly floured sheet of parchment paper, and gather it into two discs, one slightly larger than the other. (The larger disc will line the bottom of your baking dish. The slightly smaller disc will be used for the lattice top.) Flatten them slightly and wrap each in plastic wrap. Refrigerate for at least one hour before rolling out.
 
If you are using a square baking dish, roll the dough into a square, roughly 12” x 12” x ⅛” thick; if using a rectangular dish, roll the dough into a rectangle approximately 12” x 10” x ⅛” thick.  Transfer the dough from the parchment to the baking dish by rolling the dough over a lightly floured rolling pin then unrolling it back over the baking dish. Smooth the dough along the bottom and up the sides. Leave an overhang of about ¾” along the sides, rolling it under to form an edge and crimping it decoratively with your fingers or a fork. On a lightly floured sheet of parchment paper, roll the second circle of dough into a large rectangle, about ⅛” thick. Cut the dough into 1” strips; don’t worry if the edges aren’t exactly the same length as the rest of the dough- you can cut and piece the lattice if necessary. Cover the bottom and top crusts with plastic wrap and refrigerate them while you prepare the filling.
 
For the filling- (adapted from Richard Sax)
 
2 lbs. ripe nectarines, rinsed, halved, pitted and sliced into ¼” thick wedges (4 generous cups)
1 lb. sweet cherries, rinsed, stemmed, halved and pitted (2½ cups)
1 teaspoon lemon juice
2 tablespoons Cointreau
½ cup dark brown sugar
2 tablespoons granulated sugar
1 teaspoon orange zest
1½ tablespoons cornstarch or finely ground Minute tapioca
¾ teaspoon cinnamon
pinch salt
 
an egg wash made from one egg beaten with 1 tablespoon milk or cream
coarse sugar for sprinkling
 
 
Preheat the oven to 400 degrees F. To prevent the bottom crust from being under baked, it’s best to “blind bake” it first. Retrieve the baking pan from the fridge and line it with a sheet of aluminum foil, making sure the foil lines the pan snuggly and completely, extending over the edge by about an inch all the way around.  Fill the foil-lined pan with pie weights or beans. Place the pan on a baking sheet and bake on the lowest rack of the preheated oven for 20 minutes. Carefully remove the foil and weights/beans, reduce the oven temperature to 350 degrees F and bake the bottom crust for an additional 15 minutes until golden. Set aside to cool.

Increase the oven temperature to 400 degrees F. 
 
In a large bowl, toss together the nectarines, cherries, lemon juice, and Cointreau.
Add the sugars, orange zest, cornstarch or Minute tapioca, cinnamon, and salt. Use a rubber  spatula to thoroughly combine the fruit mixture with the sugar mixture. 
 
Retrieve the lattice strips from the fridge. Pour the fruit filling into the blind baked crust. Paint the top edge of the bottom crust with egg wash. Weave a lattice over the fruit; don’t worry if it isn’t perfectly “woven;” you can place half of the strips horizontally across the fruit and then place the remaining strips vertically right on top of the horizontal strips. Make sure to seal the top lattice crust to the bottom crust and brush the lattice with egg wash. Sprinkle coarse sugar over the pie and bake on the middle rack of the oven at 400 degrees F for 15 minutes. Reduce the heat to 375 degrees F and continue baking for an additional 45 minutes, until the top crust is golden and the fruit bubbles thickly around the edges and through the center of the lattice. Set aside to cool for at least 2 hours if you want a clean slice. If you prefer not to wait, spoon the pie into bowls. Cover and refrigerate any leftovers.
 
 
 

updated 8/3/2018
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Jessie’s Cookie Pie Crust
 
Makes one half sheet, 13” x 18” (or two quarter sheets, 9” x 13”)
 
3¼ cups + 2 Tablespoons all purpose flour
1½ teaspoons baking powder
12 ounces (3 sticks, 1½ cups) unsalted butter, room temperature 
3 - 4 Tablespoons sugar (depending on your sweetness preference)
3 eggs
1½ Tablespoons sour cream or plain, unsweetened yogurt
1 teaspoon good quality vanilla
 
In a medium bowl, stir together the flour and baking powder; set aside.  In the bowl of a standing mixer fitted with the paddle attachment, combine the butter with the sugar. Add the eggs one at a time, beating just to combine. Scrape down the bowl then gradually add the dry ingredients on low speed. Scrape down the bowl again, add the sour cream and the vanilla, mixing just until the mixture comes together. (The dough is quite soft.) Turn dough out onto a well greased half sheet pan and with flour-dusted fingers, pat the dough evenly to line the pan. Chill while preparing the filling.
 
Peach and Blueberry filling
 
2 pints of blueberries (4 cups) rinsed, stems removed, dried on  paper toweling
6 - 7 ripe but firm freestone peaches, about 3½ pounds (see below for details on blanching, peeling, slicing)
1 tablespoon  fresh lemon or orange juice

For the syrup

Reserved peach skins, pits, and juices
1/4 cup water
2 tablespoons sugar
​1/4 teaspoon almond extract
1 teaspoon lemon or orange zest

For the sugar and spice

2 tablespoons finely ground Minute tapioca
1/4 cup granulated sugar
2 tablespoons brown sugar
1/4 teaspoon cinnamon, optional
1/4 teaspoon ground ginger, optional
 
The quantities are a little improvisational here. If you are using good-sized freestone peaches, about   6 or 7 should do the trick, teamed with 2 pints of blueberries. (I tend to err on the side of excess.) Rinse the peaches in cold water. Fill a large bowl halfway with cold water and ice; set aside. 

Bring a large pot of water to a boil. Gently lower the peaches into the boiling water. Reduce the heat and let the fruit simmer for  2 minutes, just until the skins soften slightly.   Use a large slotted spoon to retrieve one of the peaches;  if the skin slips away easily, they are ready. If not, leave the peaches in the simmering water for another minute. Retrieve the peaches and place them in the bowl of ice water to stop the cooking.   Working over a bowl,  peel  the peaches, (the skin should slip right off) saving the peach peels along  with their juices.  Halve the peaches,  remove the pits  (the pits should cooperate, hence the name ‘free-stone’) and then slice each half into four or five thick wedges. Place the slices into a mesh strainer set over a bowl so you can save the juices.  Add the lemon or orange juice to the peach slices to prevent them from discoloring.  Let the peaches cool down a bit;  you don’t want to cover a cold crust with hot peaches. 

(Note: On occasion, I’ve been a little shy on either peaches or blueberries and have added a handful of stemmed, pitted cherries to the mix with no dire consequences.) 

Jessie used to cook the skins, the peach pits, and the reserved peach juices together with 2 tablespoons of sugar and  1/4 cup of water until the skins broke down and the liquid reduced. Then she removed the pits and strained the mixture, ending up with a peach flavored sugar syrup. To the syrup she would add ¼ teaspoon of almond extract. I also like to add a little orange or lemon zest. In a separate bowl, whisk together 2 Tablespoons of finely ground Minute tapioca, ¼ cup granulated sugar and 2 Tablespoons of brown sugar. You can add a 1/4  teaspoon  of cinnamon and 1/4 teaspoon ground ginger, if you like.  Preheat your oven to 375 degrees F.
 
Take your half sheet pan out of the fridge, sprinkle the tapioca/sugar mixture evenly over the chilled dough. Now place the fruit on top; you can alternate rows of peaches with rows of berries, or cover one half completely with peach slices and the other half with blueberries. When the pan is completely covered with fruit, drizzle the peach syrup over the top. It won’t cover the entire tray, but as it bakes, the juices from the fruit will bubble up and  join the syrup. Place the sheet pan on the bottom shelf of the oven and bake for 20 minutes at 375 degrees F. Reduce the heat to 350 degrees F and bake an additional 30-35 minutes. Keep an eye on things, you want the fruit to be tender, the berries to pop, the cookie crust to be golden.  Neither the crust nor the pie is overly sweet, so teaming this with ice cream or whipped cream is a fine idea. If there are any leftovers, serve them with a little yogurt and a drizzle of honey for a perfectly acceptable breakfast. 

(inspired by Izy Hossack)

makes 8 scones  
 
2 large ripe freestone peaches, about 8 oz. each, washed, peeled, pitted, and halved*
1 teaspoon fresh lemon or orange juice
1½ cups all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
¼ teaspoon salt
1 teaspoon lemon OR orange zest
3 tablespoons granulated sugar
3½ oz. cold, unsalted butter cut into ½” pieces
2 large eggs, room temperature
⅓ cup + 1 tablespoon plain yogurt
1 teaspoon vanilla extract
 *          *          *          *          *          *          *          *
egg wash made from 1 egg beaten with 1 tablespoon whole milk
coarse sanding sugar for sprinkling
 
Cut the halved peaches into ¼” pieces, place in a medium bowl, toss with lemon or orange juice, and set aside.
 
In a large bowl, place the all-purpose flour, cornmeal, baking powder, salt, sugar, and zest. Whisk to combine. Using a bench scraper or your fingertips, add the butter to the dry mixture, cutting the butter into the flour mixture until it is the consistency of coarse cornmeal with some larger pieces of butter.  In a medium bowl, whisk together the eggs and yogurt until combined. Add the eggs/yogurt to the flour/butter mixture, tossing together gently with a fork, until you have formed a soft dough with a bit of the dry ingredients not completely incorporated. The idea is not to over mix the dough.
 
Sprinkle your clean countertop/work surface with all-purpose flour. Turn the dough out onto the counter and gently work it into a rectangle, about 15” long x 8” wide, incorporating the stray bits of dry flour from the mixing bowl. Use a bench scraper or an offset spatula to mark the dough into thirds. (If the peaches are very juicy, drain them first.) Place half of the peaches down the middle third of the dough. Fold the left third of the dough over the top of the peaches, covering them. Place the remaining peaches onto the flap of dough you used to cover the first layer. Take the right third of dough and cover the peaches.
(The “parcel” of scone dough alternates: dough/peaches/dough/peaches/dough.)
 
Use a bench scraper to divide/cut the “parcel” into 8 equal rectangles. Place the scones on a parchment lined baking sheet, leaving some room between them. Brush the top of each scone with a little bit of egg wash, then sprinkle each scone with sanding sugar. Place the tray of scones in the freezer for 30 minutes before baking. This helps them hold their shape in the oven.   
 Preheat the oven to 400 degrees F.
 
Place the frozen scones on the middle rack of the hot oven. Bake for 20-25 minutes, rotating the tray halfway through baking, until the scones are deeply golden brown. (Check the interior of one of the scones with a small paring knife to make sure the center of the scones are baked through; if not give them another few minutes.) Serve warm.
 
* If the peaches are not particularly ripe or flavorful, you can roast them first. Place the diced peaches on a baking sheet and bake in a pre-heated 400 degree F oven for about 15 minutes, turning them halfway through roasting, until they soften and just start to caramelize. Make sure to cool them completely before layering them between the scone dough.
 
 
 
 
 
 
 
 
 
 

​Most fruit galettes are relegated to the dessert table, but this one is ideal for a breakfast crowd. It is rolled out into a pretty dramatic 12” circle, can be filled with any ripe summer stone fruit that you happen to have on hand, and it’s not overly sweet.  
 
makes one 12” Galette  (can be baked on a pizza stone or on a parchment lined baking sheet)
 
For the dough-   (from Bill Yosses and Peter Kaminsky)
​2 cups all-purpose flour
¼ cup cornmeal, processed until fine in the food processor
pinch of salt
1 tablespoon + 1  1/2  teaspoons sugar
8 oz. (2 sticks) cold, unsalted butter, cut into ¼” pieces
1 tablespoon cold water
 
For the filling-
 
4 yellow or white nectarines, (ripe but not overly soft) rinsed, halved, and pitted
3 cups sweet red cherries, rinsed, stemmed, and pitted
2 tablespoons good quality maple syrup
1 tablespoon fresh orange juice
1 tablespoon all-purpose flour
 
Prepare the dough-
 
In a large bowl, whisk together the flour, finely processed cornmeal, salt, and sugar. Add the butter pieces, using your fingertips or a bench scraper to incorporate the butter into the dry ingredients. The mixture should resemble cornmeal with a few larger pieces of butter. Add the tablespoon of cold water and toss the mixture until it comes together, shaping it into a disc about ½” thick. Wrap in plastic wrap and refrigerate for 20 minutes.
 
Prepare the filling-
 
Slice the halved, pitted, nectarines into slices about ⅜” thick. Place them in a large bowl (you should have about 3½ cups of slices.) Add the cherries to the nectarines, and then the maple syrup, orange juice, and flour, tossing to combine. Place the fruit mixture in a heavy bottomed saucepan. Cook over medium heat for about 8 minutes, stirring occasionally so it doesn’t stick, just until the fruit softens a bit but doesn’t get mushy. Scrape the mixture into a bowl and cool it thoroughly, either in the fridge or set over a bowl of ice water.
 
To assemble-
 
Retrieve the dough from the fridge. Preheat the oven to 375 degrees F. On a lightly floured sheet of parchment paper, roll the dough into a circle, about 13” in diameter.
If you have a circular platter or plate or cake pan that measures 12”, use it to trace a circle out of the dough, then cut the circle using a small paring knife or a pastry cutter. I take the scraps, re-roll them slightly and cut them into thin strips which I add to the outside of the dough, creating a slightly higher edge. (This is not a typical galette with excess dough that you ruffle around the fruit.) Use your fingers to crimp the edge, (the way you would a pie) and place the dough back in the fridge to chill for about 15 minutes. (A 12” circle doesn’t quite fit on a rimmed baking sheet; a flat baking sheet works fine, lined with parchment paper. Because you have cooked the fruit first, it doesn’t bubble up and run all over the place. I’ve also rolled out the dough on a parchment sheet and transferred the dough (still on the parchment) to a large baking/pizza stone and that works fine, too.)
 
When the oven is hot, retrieve the chilled dough and cooled filling. You can simply spoon the fruit over the circle of dough, spreading it gently with an offset spatula, and being careful to reserve about half of the juices, which you will use to “glaze” the galette after it comes out of the oven. Or if you’re feeling crafty, you can arrange the fruit, alternating slices of nectarine with the cherries or piling the cherries in the center and creating a border or nectarines. Remember to reserve half of the juices for the “glaze.”
 
Place the galette on the bottom rack of the oven, and bake for 40-45 minutes, until the crust is golden brown and the fruit has softened. Carefully remove from the oven and place on a cooling rack or on top of your stovetop. Use a pastry brush to glaze the fruit with the reserved juices. Best served warm. Cover and refrigerate any leftovers.
 
 
 
 
 

makes one 14” x 4½” rectangular tart
 
For the Biscuit-
 
¾ cup all-purpose flour
½ cup cornmeal (I used old-fashioned yellow stone ground)
¼ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
zest of 1 medium orange
4 tablespoons cold, unsalted butter, cut into ¼” pieces
½ cup heavy cream
 
Preheat oven to 375 degrees F.
 
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and zest.
Using your fingers or a bench scraper, cut the butter into the dry ingredients. Mix until the butter is incorporated with a few large pieces remaining. Add the heavy cream to the butter/flour mixture, using a fork to gently combine; the dough will be soft and a little sticky. Lightly flour a work surface. Turn the dough out onto the surface and gently pat the dough into a rectangular shape, about 15” x 6”. Use a floured bench scraper to carefully lift the biscuit dough into the tart pan. Don't worry if it's not perfect! Lightly flour your fingers and pat the dough evenly into the pan, easing it into the corners and along the sides. Try not to over work it; you don’t want it to become tough.
 
Place the tart pan on two half sheet pans (stacked together) and place on the middle rack of the oven. (I like to use two pans which helps prevent the bottom crust from overbrowning.) Bake for 18 minutes, rotating the pans once halfway through baking.  The biscuit should be golden but not dark. Carefully remove from the oven and set on a rack to cool completely before filling.
 
For the Rhubarb filling-
 
1 pound fresh rhubarb, rinsed, leaves removed, cut into ¾” pieces
½ cup granulated sugar + 2 tablespoons brown sugar
pinch of salt
zest of 1 medium orange
2 tablespoons unsalted butter
 
In a medium bowl, toss the rhubarb with the sugars, salt, and orange zest.
Melt the butter in a heavy-bottomed saucepan over medium heat. Add the rhubarb/sugar mixture and cook, without stirring, for a few minutes. Continue cooking the mixture, stirring occasionally to prevent sticking, just until the rhubarb is tender and the juices thicken, about 10-15 minutes. Try not to overcook the rhubarb- you don’t want it to be crunchy but you don’t want it to break down completely. Remove from the heat, transfer to a heatproof container and let cool. Cover and refrigerate until ready to use.
 
To assemble the tart-
 
1 quart of local strawberries, lightly rinsed, stems removed, dried on paper towels (depending on their size, I halve some of them, leaving the remainder whole)
 
Place the biscuit  (still in its pan) on a work surface. Retrieve the rhubarb filling from the fridge. Use an offset spatula to spread the filling over the biscuit crust. Dab any moisture from the strawberries with a paper towel. Carefully remove the sides of the tart pan and place the tart on a serving platter. (Leave the bottom on.) Place the strawberries on top of the rhubarb filling.  Use a serrated knife to slice the tart and serve with freshly whipped cream. Cover and refrigerate any leftovers.
 
For the Whipped Cream-
 
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
1 teaspoon orange liqueur (optional)
 
Pour the heavy cream into a well-chilled bowl. Add the sugar, vanilla, and liqueur (optional) and use an electric hand mixer or a whisk to beat the cream until it thickens and holds soft peaks. Cover tightly with plastic wrap and refrigerate until just before using. Cover and refrigerate any leftover cream.