Monthly Archives: September 2011

You Can’t Say I Don’t Have Goals…

Standard

Like any good (hardcore) baker, I own a beautiful ceramic deep dish pie pan. My friends are pretty awesome and gave it to me for my birthday last year. Since then, I’ve used it to make crisps, vanilla rhubarb crumbles and other delicious desserts. Truth be told, I have not used this pan since last summer. I know, it’s pretty appalling – but giant pies are kind of a big commitment.

When I saw the first ray of sunshine in June, I decided to make it a goal to make at least one pie this summer. We had July, August, and then time was really winding down.  I began to panic. Should I just go with summer berries? When should I bake it? And, most importantly, what would I do with all this pie??

Thankfully, my friends and I decided to pay homage to our time studying abroad in London by making tea…or, umm dinner with assorted foods. You know, fake pigs in a blanket, crab salad, eggplant dip and assorted goods from Whole Foods. Oh, and ginger chocolate chip scones.

I decided to do a little tribute to (the end of) summer and make a blueberry, peach and nectarine cobbler. If you want to use more seasonal fruits, choose whichever you like – just be sure to adjust the amount of sugar depending on how sweet the fruit is. You can use your favorite biscuit recipe to lay over the top and it will undoubtedly be delicious.

Blueberry, Peach and Nectarine Cobbler
Adapted from Alexandra Cooks and Smitten Kitchen

  • 2 peaches
  • 2 nectarines
  • 2-3 cups blueberries
  • 1 tablespoon cornstarch
  • 1/3 cup sugar, adjust depending on fruit you are using
  • Zest of 1/2 an orange
Topping:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tbsp sugar
  • 3/4 cup heavy cream
  • 1/2 tbsp melted butter to drizzle
  1. Cut up your fruit however you wish. Then, toss in the rest of the filling. Using frozen fruit is fine too, but you’ll get better results with fruit you have frozen yourself rather than the store-bought variety.
  2. Spray your pie pan and pour the fruit right in. Set aside.
  3. Mix together dry ingredients for topping. Then stir in the heavy cream.
  4. Grab small handfuls of the dough and gently lay on top of the pie. Leave some space between them. It shouldn’t look perfect.
  5. Drizzle about 1/2 tbsp butter over the top of the biscuits.
  6. Bake at 400 degrees F for about 45 minutes, or until lightly browned on top.
It looks like a huge pie, right? Not so. The fruit reduces a bunch, and my pie wasn’t filled to the brim to begin with. These fruits all paired perfectly together. The peaches and blueberries provided some sweetness, while the nectarines tasted a bit tart. I personally was a fan of orange zest for these fruits, but your choice of citrus would  definitely work. The biscuit topping is hearty and perfectly soaks up the extra fruit juices.
Even though there was a ton of food, we did some serious damage on this pie. See?
Evidence of a successful summer – and two goals completed. I baked a summer pie AND I finished it. It looks like a fall pie might be coming sooner than I had thought.