One Good Pie Deserves Another
Part of what makes a recipe appealing to me is the prospect of leftovers. When we made the potpie on Wednesday with Kathi, I knew we were going to be able to revisit it for several days. The great thing about leftovers of good food, for the most part, is that the flavors continue to meld and infuse and often, they get even better with time. Such was the case for our Saturday night dinner of the potpie.
The nice thing about having lovely leftovers for dinner is that you can turn your cooking ambitions to dessert without a huge commitment. I found this recipe in the June 2012 issue of Food & Wine, and it seemed like we should just go with the pie theme for the night.
Because I was feeling a bit on the lazy side, and because I still have a confidence problem with pie crust, we used the store-bought variety for that part. A quick visit down to Sharon Stone’s left us in possession of apricots, plums, peaches and rainier cherries (which were extraordinarily expensive — the price of convenience). The final product is a very tasty, not-too-sweet dessert that makes you glad summer is just over the horizon. We served it hot with Hagen Daas vanilla ice cream.
- 1/2 cup light brown sugar
- 6 tablespoons all-purpose flour
- 6 tablespoons slivered almonds
- 6 tablespoons rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2 1/4 pounds assorted stone fruits, such as cherries, apricots, peaches and plums, pitted and sliced 1/3 inch thick (peaches and plums peeled first)
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1/4 cup cornstarch
- Vanilla ice cream, for serving
- STREUSEL In a bowl, combine the brown sugar with the flour, almonds, oats, cinnamon and salt. Add the butter and with a pastry cutter or your hands, cut or rub the butter into the mixture evenly. Refrigerate the streusel.
- Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 14-inch round, about 1/8 inch thick. Fold the dough in half and transfer it to a 9-inch glass pie plate. Unfold the dough and gently press it into the plate. Trim the overhanging dough to 1/2 inch and fold it under itself; crimp decoratively. Freeze the pie shell for 10 minutes.
- FILLING In a large bowl, toss the sliced fruit with the sugar and lemon juice and let stand for 5 minutes to let the sugar dissolve. Stir in the cornstarch. Scrape the fruit into the pie shell in an even layer. Scatter the streusel evenly on top of the fruit.
- Bake the fruit pie in the lower third of the oven for about 1 hour and 15 minutes, until the fruit starts to bubble around the sides. Transfer the pie to a wire rack and let cool to room temperature. Cut into wedges and serve with vanilla ice cream.