Stone Fruit Archives - The Bake School

A taste of spring: Strawberry and apricot trifle

Janice Lawandi — Fri, 10 Jun 2011 18:53:00 +0000

What I love about trifle is that every trifle is different because depending on the time of year, the fruits and the flavours can vary tremendously. This trifle tastes just like end of spring!

I used the first berries of the Quebec strawberry crop. This early in the season, they are gorgeously red, firm, and delightfully tangy. The apricots (though imported from Frog Hollow Farm in California) are also best this time of year. In winter, I make a cranberry eggnog trifle that is perfect for the colder months, less appropriate for spring and summer.

The perfect bite of trifle features all its components: boozy cake, fruit, and whipped cream. You need to literally dig deep to get it all in every bite. It's one of the best desserts for the spring-summer season because trifle is a great way of fancying up the fresh fruits of the season, without cooking them down or overpowering them with sugar. After eating a helping of trifle, I think it might actually be my favourite spring-summer dessert. Seriously! In my family, every trifle starts with a hot milk cake, but if you're pressed for time, buy a sponge cake at the grocery store. It'll work just fine and nobody will notice.

Some trifles include pastry cream or thick custard layer (like this vanilla bean pastry cream), but in the hot summer months, you might not feel like going to that trouble and that's okay. So in this recipe, I used a whipped mascarpone filling instead.

Trifles are easy to make and you can assemble them with any fruit. Try this recipe for a strawberry apricot trifle with whipped mascarpone

📖 Recipe

Strawberry and Apricot Trifle

Course Dessert

Cuisine British

Prep Time 20

Total Time 20

Servings

Author Janice Lawandi

Ingredients

Spiked whipped mascarpone

250 grams mascarpone cheese
188 mL whipping cream (35 % fat)
50 grams granulated sugar
15 mL sweet liqueur like sherry, amaretto, or Gélinotte

Trifle assembly

1 hot milk sponge cake sliced or broken into pieces for layering, or store-bought sponge cake works too!
More booze I used Gélinotte again, but sherry is great!
6 apricots diced
400 grams fresh strawberries hulled and diced or sliced if small

Metric - US

Instructions

Spiked whipped mascarpone

In the bowl of an electric mixer fitted with the whisk attachment, whisk the mascarpone, cream, and sugar on low to combine, then increase the speed to whip it into soft or semi-stiff peaks (as you like, basically, just don’t overwhip it).

Trifle assembly

You will need 6 wide-rimmed Mason jars or wide-rimmed glasses
Fit a layer of cake in the bottom of each jar or glass.
Sprinkle the cake with a teaspoon or so of booze.
Top with a spoonful or two of fruits.
Add a scoop of mascarpone cream.
Repeat steps 1 to 4 so that you have two layers of everything. Don’t be shy to press down a little.
Top the final cream layer with a pretty berry. Refrigerate until ready to serve.

The post A taste of spring: Strawberry and apricot trifle appeared first on The Bake School.

Roasted Peaches

Janice Lawandi — Mon, 18 Jul 2016 11:32:03 +0000

Learn how to make roasted peaches with this easy recipe. This easy peach dessert is so flavourful because it's made with muscovado and rum, reminiscent of bananas foster in terms of flavour, and best served with ice cream!

Summer is here, which basically implies eating a ridiculous amount of summer fruit and daily frozen treats in my little world. For real. My entire summer basically revolves around these two "food groups", if we can call them that.

Peaches are actually what I look forward to the most, peach fuzz and all. I want to eat every variety, and I want to eat them every day. My go-to summer snack, sometimes twice a day, is a big, fresh peach with a handful of nuts. I slice the fruit off the pit, but still eat the slices with my hands. The juices run down my arms all the way to my elbows. I become a sticky mess from eating peaches but that's been part of my summer ritual for as long as I can remember.

For this recipe, I took my go-to summertime snack of peaches and nuts, and I took it to a whole other level. I roasted peaches with muscovado, coconut oil (the good kind that tastes like a tropical vacation), and a splash of rum because you can't go wrong adding rum to a baked fruit dessert.

I paired these roasted peaches with So Delicious Cashewmilk Salted Caramel Cluster frozen dessert for an easy summertime treat. It's like taking my fave summer snack and making it WAY BETTER! These roasted peaches would also go really well with the Creamy Cashew or the Very Vanilla flavours. I love the Salted Caramel Cluster flavour because it's got lots of specks of dark chocolate and chunks of toasted cashew, making this flavour a real treat! The muscovado and coconut oil melt onto the peaches as they roast in the oven, creating a lovely dark caramel sauce that ties everything together.

This recipe takes 5 minutes to throw together, making it perfect for those lazy, hazy summer days when you want to make a treat but you don't want to slave away in the kitchen. Easier than pie à la mode, but just as satisfying. Plus it's all gluten-free and vegan too!

It would pair nicely with a whiskey peach crumble pie too. Just sayin'. Or perhaps you could use it to make homemade ice cream sandwiches.

📖 Recipe

Roasted Peaches with So Delicious Cashewmilk Frozen Dessert

This dessert is way easier than pie. Just sprinkle halved pitted peaches with muscovado sugar (or brown sugar) and some spiced rum, and then roast them. Top with your favourite dairy free frozen dessert or ice cream.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 409kcal

Author Janice Lawandi

Ingredients

6 large peaches halved and pitted
50 grams muscovado sugar
30 mL spiced or dark rum
10 mL coconut oil melted
500 mL So Delicious Cashewmilk Salted Caramel Cluster Frozen Dessert

Metric - US

Instructions

Preheat the oven to 350 °F (175 °C).
Arrange the peach halves, cut side up. Sprinkle with muscovado sugar, then drizzle with spiced rum and melted coconut oil. Cover the dish with foil.
Bake the peaches for about 20 to 30 minutes with the foil on, then uncover and bake for an additional 10 to 20 minutes. The baking time is entirely dependant on how ripe your peaches are. If your peaches aren't ripe, they may take even longer. You want the muscovado sugar to melt and form a sauce and the peaches to be nice and tender so that you can eat them with just a spoon. Feel free to sprinkle a little water around the peaches if you find the caramel sauce is getting too dry. You don't want it to burn.
Serve the roasted peaches warm with scoops of So Delicious Cashewmilk Salted Caramel Cluster Frozen Dessert.

Nutrition

Calories: 409kcal

This is a sponsored conversation written by me on behalf of So Delicious. The opinions and text are all mine. I was compensated monetarily. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.

The post Roasted Peaches appeared first on The Bake School.

Plum jam

Janice Lawandi — Wed, 30 Jul 2014 12:00:08 +0000

This easy plum jam recipe makes a small batch without pectin that you can easily can in a water bath on the stove. Feel free to make it plain, or you can flavour it with cinnamon or even Earl Grey tea leaves.

Though I say that apricot jam is my favourite jam, I think plum jam ranks high on the list too. It has such a vibrant colour and flavour, and it makes a great filling for donuts. It's also very easy to make, and you don't need to add any commercial pectin to achieve the perfect set!

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Honey apricot jam

Janice Lawandi — Thu, 18 Jun 2015 19:00:59 +0000

This easy recipe for apricot jam is sweetened with honey which adds a ton of flavour. The fruit and sugar are macerated for an hour to bring out the juices and also help preserve the fruit so that they don't break down completely when you boil the jam. This recipe makes a small batch of about 5 jars.

This honey apricot jam is a variation of the classic apricot jam. We replace a portion of the sugar with honey which adds a lovely honey-flavour to this jam.

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Apricot jam

Janice Lawandi — Thu, 24 Mar 2022 18:25:18 +0000

Learn how to make apricot jam with this easy recipe without pectin. The fresh apricots are chopped and macerated in sugar and a little lemon juice before bringing it up to a boil and cooking until you reach the jam setting point. Homemade apricot jam is one of my favourite jams and everybody loves it! Give it a try!

Apricot jam is the best, but people hardly think of it. It's sweet and fruity, and so flavourful. And it's THE jam to make in late spring or early summer when apricots are in season. If you've missed apricot season, check out this peach jam recipe to satisfy your craving!

Like the other jam recipes, this jam is made without pectin and instead depends on the pectin of the fruit and cooking to the jam setting point to ensure the perfect set every time!

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Whiskey peach crumble pie

Janice Lawandi — Tue, 18 Sep 2018 10:59:51 +0000

This peach pie with crumb topping is made with fresh peaches, brown sugar, and a little booze (optional) in the filling for a peach pie with a perfect set (not runny) that is not too sweet. The crumble topping, like a streusel, gives a lovely comforting layer of texture on top.

The recipe makes a single crust peach pie with a crumb topping, much like a Dutch apple pie (or in this case, Dutch peach pie). Feel free to make this into a double crust peach pie with a lattice top if you prefer (use this double crust lattice pie dough recipe so that you have enough dough).

If making pie crust from scratch scares you, be sure to check out my pie crust masterclass, which includes video tutorials for making pie crust in the stand mixer, food processor, and by hand!

To peel or not to peel the peaches

Do you need to peel peaches to make pie? A lot of people seem to peel peaches when they make pie, but I really don't see the point. Peeling peaches takes time, it doesn't always work well, it can cause the fruit to become mushy on the surface making it a little more challenging to work with, the peeled peaches are slippery, which can be dangerous when you slice them if you aren't careful.... so many reasons not to peel peaches for pie. The ultimate reason? The peach skins are soft and become even softer when baked in a pie. They don't interfere with the texture of the peach filling. I honestly don't notice the peels as I eat peach pie. So, don't bother peeling peaches for peach pie. I really don't think it's worth the extra effort. Ain't nobody got time for that! Making a good homemade pie is enough effort.

Making a peach pie with frozen peaches

If it's winter and you have a craving for peach pie, frozen peaches will definitely do the trick and you will end up with a great peach pie. Mix the frozen sliced peaches with the filling ingredients. Cover and let the peaches defrost overnight in the fridge, stirring every so often to evenly defrost. Then, strain the peach juices, reserving the peaches back in the same bowl you defrosted them in. Place the juices in a saucepan to cook down and thicken them (as written below). Mix that reduced peach juice concentrate with the peach slices and proceed to fill your pie and bake according to the directions. You can also defrost the peaches in the microwave if you are short on time. Do so before mixing with the sugar and thickeners.

The easiest recipe to make (and the easiest recipe to remember) for crumb topping

There are so many recipes for crumble topping. Crumble toppings usually have the same basic ingredients:

butter—can be salted or unsalted
sugar—white sugar will lead to no additional flavour, while brown sugar or muscovado will lend deeper caramel and molasses notes to crumb topping
oats—use rolled oats or large flake oats which are slightly less processed and have a more defined shape and texture. Instant oats or minute oats tend to be too fine and powdery
flour—generally, use all-purpose or whole wheat flour, but for more flavour, try rye flour or buckwheat, even almond flour could work
salt—always add a bit of salt but if you are using salted butter, you may want to add less or none

As for how much of each, I try to keep it simple: to make a crumble topping, mix equal parts butter/sugar/oats/flour by volume, meaning for every cup of butter, mix in 1 cup of sugar, 1 cup oats, 1 cup flour. Scale up or down as needed or make a big batch and freeze the leftovers in a labelled container for future crumb topping needs. That's smart!

You can literally use any mixing method to mix together a crumb topping. Here are your options:

if you have room temperature butter, use the creaming method: meaning you mix together the soft butter and sugars til well blended, then add in the dry ingredients (flour, oats, salt) to form a crumble.
if the butter is fridge cold, do the opposite of the creaming method: meaning, start with all the dry ingredients and sugars in your bowl, then cut in the butter to form a crumble. This is the same method you use for pie dough typically.
if the butter is melted, do whatever you want: you can literally throw all the ingredients in the bowl with the melted butter and mix to form a crumble.

For this peach pie, I revisited a very old blog post and recipe (one of my first!). This peach pie with a crumb topping is much like a Dutch apple pie (or in this case, call it a Dutch peach pie), which is a single crust pie with a fruit filling topped with a crumble or streusel topping. Traditionally, Dutch apple pies don't have oats in the streusel topping, so this is a variation on that. You can skip the oats too if you prefer! If you've read this far, I think you have noticed that all roads lead to peach pie!

For better browning, bake your pies in a metal pan with a darker finish

I like this dark metal pan on Amazon. The metal is better at conducting heat to the bottom of the pie so that the pie dough bakes properly on the bottom. No more soggy bottom pies!

P.S. This crust is AMAZING! You have to try it. I suspect the quasi-equal parts flour and butter help. If you don't want pie, but have lots of peaches, try roasted peaches with brown sugar and rum! But, if it isn't peach season where you are, try this maple syrup pie, or this maple apple pie.

What to do with pie dough scraps

Inevitably, when you make a pie, you will be left with a pile of pie dough scraps. Gather them up and press them together to shape them into a disk and use them to make pie crust cookies!

📖 Recipe

Whiskey Peach Pie with Crumb Topping

This peach pie with crumb topping is made with fresh peaches, brown sugar, and a little booze in the filling for a peach pie with a perfect set (not runny) that is not too sweet. The crumble topping, like a streusel, gives a lovely comforting layer of texture on top. The recipe makes a single crust peach pie with a crumb topping, much like a Dutch apple pie (or in this case, Dutch peach pie). Feel free to make this into a double crust peach pie with a lattice top if you prefer

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 20

Refrigeration time 1 30

Total Time 1 50

Servings slices

Calories 298kcal

Author Janice Lawandi

Equipment

Ingredients

Crust

156 grams bleached all-purpose flour
1.25 mL Diamond Crystal fine kosher salt
115 grams unsalted butter cold
50 mL cold water

Filling

8 large peaches around 1.2 kg
100 grams light brown sugar
30 mL bleached all-purpose flour
15 mL tapioca starch
45 mL whiskey rum or bourbon would work too

Crumb topping

100 grams dark brown sugar
60 grams bleached all-purpose flour
50 grams rolled oats (or large flake oats)
60 grams unsalted butter melted
1.25 mL Diamond Crystal fine kosher salt

Metric - US

Instructions

Make the crust

In the food processor, pulse together the dry ingredients, then add the butter and pulse until you get a coarse crumble. Add the water. Pulse to form a dough.
Drop on a work surface. Press and shape into a disk, wrap the dough, and stick it in the fridge for 1 hour.
Roll the dough on a floured surface to a 13" circle, then transfer it to a 10-inch pie plate. Trim and tuck the edge, and crimp it. Refrigerate for an additional 30 minutes.

Make the filling

An hour before you will be baking the pie, combine the filling ingredients and let them sit to macerate in a bowl. Just before it's time to fill the pie, strain the juices into a saucepan. Cook down the juices until you have a very thick gel. Mix this back in with the peaches.
Transfer the filling to the blind-baked shell when you are ready to bake the pie.

Make the crumb topping

Mix together all the dry ingredients in a small bowl. Add the butter and work it in to form a coarse crumble. Sprinkle the crumb topping evenly over the peaches. Chill the pie for 30 minute before baking.
Preheat the oven to 425 °F (220 °C).
Bake the pie for 20 minutes. Lower the oven temperature to 350 °F (175 °C) and bake for an additional 40 to 60 minutes. At a certain point, you may want to cover the crumb topping with a piece of foil to prevent burning.
Let cool for 4 hours before serving to set the filling.

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
I like to bake my pies in a dark metal pan like this pan from Amazon. The dark finish ensures that the crust gets more heat on the bottom so it bakes better. This helps avoid the soggy pie bottom issue that you may have noticed with glass pans.

Nutrition

Calories: 298kcal

The post Whiskey peach crumble pie appeared first on The Bake School.

Peach mango pie

Janice Lawandi — Wed, 29 Jul 2020 18:38:53 +0000

This peach mango pie recipe has both fresh mango and fresh peaches in the filling, which is set with a little cornstarch to make a super fun summer pie that everybody will love!

The pairing of peaches with mangoes is actually quite common. Growing up, we used to love drinking "orange peach mango" juice at breakfast, but I find the orange in that mix can be a little overpowering. Still, my childhood juice favourite was the inspiration for this pie.

Types of mangoes

There are a lot of different types of mangoes that you can buy to make a pie, and in North America, we only see a fraction of what other areas of the world grow. Personally, I prefer the Ataulfo mangoes, which usually come from Mexico. These mangoes have a more floral flavour and the flesh has almost no fibres or strings. Some of the cheaper mangoes can be extremely fibrous and I wouldn't want to throw that into a pie filling because those fibres might make the filling stringy.

Those fibres can make mangoes tough to eat and difficult to work with, and the absence of those tough fibres is why I love Ataulfo mangoes so much.

Ataulfo mangoes are small and their skin is golden yellow verging on orange. The flesh of the mango is a deep orange, soft and sweet. Unripe Ataulfo mangoes are green or bright yellow and hard. You have to let them ripen until the flesh of the fruit is more supple. The outside may wrinkle slightly as the fruit ripens, and that's okay! Sometimes you may notice black spots appear on the skin, but usually, the fruit inside is unaffected.

The other great thing about Ataulfo mangoes is the pit is narrow and rather small compared to other mango varieties, where the pit can be quite large. There's a reason why Ataulfo mangoes can be a little more pricey than the others, but they are well worth it!

How to make a pie without a gap between top crust and fruit

Sometimes, with double-crust pies, you'll notice that there can be quite a large gap between the fruit layer and the top crust after baking. Then when you cut into the pie, the top crust collapses, which can make for messy serving situations. When baking pies with fruit fillings, there are a few tricks to making sure there's no gap:

pre-cook or par-cook the fruit in the filling so that it is softer. This way the fruit will be more pliable, allowing you to pack more fruit into the bottom crust. I've done this for the maple apple pie and the rhubarb lattice pie.
macerate the fruit with a little sugar, which makes the fruit pieces more supple. Again, this allows you to completely fill the bottom crust, without any big air pockets or gaps in the filling that may collapse when you bake and serve the pie.

With both of these tricks, the goal is to make the fruit pieces softer, so that you can stuff the fruit into the pie shell more tightly.

Cooking down the fruit juices before assembling the pie

For this pie, I chose to macerate the fruit in sugar and cornstarch, drawing the water out of the fruit pieces and forming a very soupy filling. Sure, you can just dump the mixture as is into the pie shell, but this might lead to a gummy bottom crust that is so wet it can't bake properly.

Instead, you can gel the water the macerated fruit releases: less free water in the filling means a thicker, less wet filling that gives the bottom crust a chance to bake properly and also makes for a less soupy filling after baking. This makes serving the pie easier and allows you to get nice even slices that hold their shape and don't collapse.

This also means that when you serve the pie, the juices are properly gelled and set so they don't run off as you serve the pie, as you can see in the photos. The set is rather perfect. The filling isn't dry, but it's not runny either.

Achieving the perfect gel for pie filling

For this pie, I used 15 mL (1 tablespoon) of cornstarch per 80 mL (⅓ cup) of fruit juice released when the fruit pieces are macerated. So for this pie, my fruit pieces formed about 170 mL (⅔ cup) of juice, and I used 30 mL (2 tablespoons) of cornstarch. If after macerating your fruit, you find you've collected even more juice than that. Feel free to use more cornstarch.

The type of thickener you use is entirely dependent on the fruit. An apple pie doesn't need much thickening powder, so just a little flour is plenty to help the pie filling set properly without being soupy because apples aren't so high in water content. Flour is the least powerful thickener you could use.

On the other hand, a rhubarb pie requires tapioca starch, which has the strongest gelling power. Remember, rhubarb is mostly water and as soon as the fruit is heated, the cells will break down and release a ton of water into the pie filling.

With peaches, both flour and cornstarch work. Cornstarch falls in the middle of the spectrum of pie filling thickeners, but one important difference between flour and cornstarch is that when flour gels, it's opaque. When cornstarch gels, the gel is clear. You'll notice with this whiskey peach crumble pie, the filling looks a little opaque: that's because I used flour.

There's nothing wrong with using flour in a pie filling, but if you don't want to "see" the thickener, opt for cornstarch or tapioca starch. And don't forget, with both of these, a little goes a long way!

Pie dough recipe that holds cut-out shapes well

For pies with intricate designs, you want to use pie dough that holds shapes well, especially cut-out shapes. I find in general, this type of pie dough is easier to work with. It is a little less flaky than some, but you have to compromise if you want to make a pie that holds its crimped edge well and holds the cut-out shapes.

To do so, I tend to "over-process" the dough. I work the ingredients together a little more so that the butter pieces are smaller, the size of coarse sand or very tiny pebbles (really very small pebbles). This way, when the butter melts, it doesn't have an impact on the shapes you've worked so hard to create.

If making pie crust from scratch scares you, be sure to check out my pie crust masterclass, which includes video tutorials for making pie crust in the stand mixer, food processor, and by hand!

Another trick is to freeze the pie briefly before baking. Even just 15 minutes in the freezer before popping the pie into the oven will slow the melting of the butter just enough that the outer layer of the pie shapes will set and dry out before the butter has time to melt.

Decorative Top Crust For Pies

For this peach mango pie, I opted to top the unbaked pie with layers of cutout stars. If you would like a more traditional look, read about how to make a lattice pie crust so you can do that here.

Special tools and equipment

Pie doesn't require that much equipment if you make the dough by hand. Still, this list of pie tools will make baking pies a lot easier for you. Here's what you need:

food processor—you can make the dough by hand using a bowl and your fingers, but I like the ease of making pie dough in a food processor
pie plate—I prefer a metal pie plate because it's a better heat conductor, whereas glass is insulating
rolling pin—I am most comfortable with a French rolling pin made out of wood. It has tapered ends and I find it easy to handle
pastry brush—I prefer natural bristle pastry brushes, though silicone works too
cookie cutters for the top crust—I used a set of star cookie cutters to cut out lots of stars of different sizes, which I layered over the fruit
large rimmed sheet pan, like a half sheet pan lined with parchment to catch the drips as the pie bakes in the oven. Trust me when I say you don't want to skip this, unless you like cleaning the floor and racks of your oven.

What to do with pie dough scraps

Inevitably, when you make a pie, you will be left with a pile of pie dough scraps. Gather them up and press them together to shape them into a disk and use them to make pie crust cookies!

What to serve with pie

Serve this mango peach pie à la mode with scoops of homemade ice cream! You're going to love it with:

📖 Recipe

Peach Mango Pie

This peach mango pie is made with an all-butter pie dough you make in the food processor, making this recipe easy, even if pie dough makes you nervous!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 1 15

Chill time 1

Total Time 3

Servings

Calories 482kcal

Author Janice Lawandi

Equipment

Ingredients

All-butter pie dough

312 grams bleached all-purpose flour
5 mL Diamond Crystal fine kosher salt
173 grams unsalted butter
100 mL cold water

Peach mango pie filling

900 grams large peaches see notes 1 and 2
900 grams mango see notes 1 and 3
100 grams granulated sugar
30 mL cornstarch
15 mL fresh lemon juice
1.25 mL Diamond Crystal fine kosher salt

Assembly

1 large egg(s) whisked with 1 pinch of salt
15 mL Turbinado sugar

Metric - US

Instructions

All butter pie dough

In the bowl of a food processor fitted with the metal blade, combine the flour and salt. Add the cold butter and pulse to form a coarse crumble. I use a Cuisinart Food Processor I got on Amazon.
Add the water and pulse it in, then let the food processor run just until the dough comes together.
Divide the dough in two and transfer both pieces to your work surface. Shape both pieces into a disk. Wrap each in plastic wrap and chill for 45 minutes to 1 hour.

Peach mango pie filling

In a large bowl, stir together the sliced fruit.
Add the sugar, cornstarch, fresh lemon juice, and salt. Stir well.
Let the fruit macerate for at least 30 minutes. The fruit will release juice so be sure to stir the mixture periodically. This is a good time to roll out the pie doughs and get them ready to go.
When the fruit is softened, strain the juices and place them in a measuring cup.
If you have 180 mL (⅔ cup) of fruit juices, you probably have enough cornstarch so transfer the juice to a saucepan. If you have closer to 250 mL (1 cup) of fruit juices, add in another 15 mL (1 tablespoon) cornstarch to the mixture before transferring the juice to a saucepan.
Cook the juices on medium heat until the mixture gels and forms a very gluey thick paste.
Scrape the gelled paste into the bowl with the fruit and stir to combine. Set aside.

Roll out the dough and assemble the pie

After 45 minutes of chilling, retrieve one disk of dough. Roll it to a 10x15 rectangle on a floured surface. Transfer to a big cookie sheet and chill again.
Roll the disk to a 14" circle. Transfer to metal pie plate and fit it in place.
Trim the overhang of dough to neaten up the edge. If you want a crimped edge, leave roughly a 1 inch overhang so that you can tuck it under to create a thicker edge of dough and you can then crimp it with your thumbs and forefingers.
Pour the gelled filling into the pie and smooth it so it's an even, tight layer. Place in the fridge.
Retrieve the rolled out rectangle of dough from the fridge. Using a variety of star-shaped cookie cutters of different sizes, cut out as many stars as you can.
Take the pie out of the fridge and decorate with the star shapes, allowing them to overlap in places.
Brush the entire surface and edges evenly with a thin layer of egg wash. Sprinkle with turbinado.
Freeze the pie for 15 to 20 minutes while your oven heats up.
Preheat the oven to 425 ºF (220 °C) for about 20 minutes or until you are sure it has reached the desired temperature.
Place the cold pie on a sheet pan and bake it in the centre of the oven for 30 minutes.
Drop the oven temperature down to 350 ºF (175 °C) and continue baking the pie for 60 to 75 minutes, until it is evenly golden brown all over and until the filling is bubbling even in the centre of the pie.
Remove the pie from the oven and let it cool completely before cutting into it to ensure it's set (at least 4 hours, if not overnight).
Serve with ice cream, if desired (popcorn ice cream or even cardamom ice cream would be great with this pie).

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
To fill the pie crust, you will need 1.5 L to 1.75L or 6 to 7 cups of sliced fruit. Make sure to measure the volume of fruit to make sure you have enough before you macerate the fruit.
I am lazy so I left the skins on the peaches. I honestly don't think you even notice them in the filling in the end, so why bother blanching them to peel them first?
For the mangoes, I prefer to use Ataulfo mangoes which are golden yellow in colour on the outside and they have less fibre. They are larger than the small Alphonso mangoes and the Ataulfo mangoes are also a little more affordable.

Nutrition

The post Peach mango pie appeared first on The Bake School.

Plain Plum Cake

Janice Lawandi — Mon, 19 Apr 2021 20:19:17 +0000

Learn how to make this plain plum cake with this easy recipe! It's like a pound cake baked with fresh plums on top, which become soft and sour-sweet as they bake. Fresh plums are the perfect flavour contrast for this cake!

Plum cakes tend to be a more rustic bake, popular in many cultures, especially in European countries, like Germany and Italy. A cake with plums can be referred to as a plum torte because it's a single-layer cake, a little on the denser side and closer to a pound cake, baked with fresh plums on top, usually plum halves as opposed to slices. It's a simple, rustic, yet deeply satisfying cake that is a real treat served as a snack in the afternoon.

This cake with fresh plums is a variation of the 1-2-3-4 cake recipe that is so forgiving. The 1-2-3-4 baking ratio is by volume, which translates to 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. For an 8-inch springform, half of the 1-2-3-4 recipe fits the cake pan perfectly, so that's what you see in the recipe card below.

This post is sponsored by Fruits from Chile. Chile exports more than 2.6 million tons of fruit annually to more than 100 countries across the globe and we are lucky to have access to plums from Chile so we can bake with plums year round!

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Peach Jam Without Added Pectin

Janice Lawandi — Tue, 30 Aug 2022 23:00:56 +0000

Learn how to make the best peach jam without adding pectin with this easy recipe. You will only need three ingredients to make this jam. By boiling to the jam setting point, you will end up with a thick homemade peach jam without having to add commercial pectin.

Peach season can be short, depending on where you live, which is why you need to make a few jars of peach jam to extend the season when peaches aren't available. If you are a fan of stone fruit, you should definitely try this recipe and also check out the apricot jam without pectin (which is a favourite of mine).

If you have never made jam, make sure to read about the jam setting point (including the different techniques for determining jam set) and also about canning before starting.

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Plum muffins

Janice Lawandi — Sat, 06 Aug 2011 22:23:00 +0000

These plum muffins are like miniature fluffy coffee cakes, baked with cinnamon sugar and lots of ground cardamom.

These plum muffins are topped with cinnamon sugar, which is a pantry staple that will serve you for baking but also for jazzing up buttered toast at breakfast time! Be sure to make a batch before you tackle this recipe!

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