Monday, August 31, 2009

Tasting Summer in Bittman's Bake

Being the lazy pie maker that I am, I really wanted to love Mark Bittman's Stone Fruit Patchwork Bake; however it just wasn't all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!

I did like the rustic side of this 'pie' and it was a great dessert to make with little helpers, I will say that. You don't have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.

Heh, maybe I need to give it a second chance, or maybe next time I'll try Emily's classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

Stone Fruit Patchwork Bake
recipe by Mark Bittman

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry:
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice; place in baking dish.

Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.

Yield: 6 to 8 servings.


Maria said...

Wow, that is one mighty pie!

Adrienne said...

Does the lack of bottom crust make this a pandowdy? Anyway, it looks delicious.

Cheryl Arkison said...

Stones in? Really?
See, and if I didn't like this a cobbler would be the last thing I would make. My gut would go for a crisp. In fact...

Cookie baker Lynn said...

Too bad it disappointed. It looks delicious. I love the picture of your little helper's hand helping out with the latticwork.

Melissa said...

Too bad the pie didn't "wow" you-but how awesome is it to have little helpers make the lattice topping.

I'm sure the pie went over big w/ the little ones, especially since they helped make it! :)

Jennifer Jo said...

I like that lattice idea.

annie76 said...

Aimée, do you peel off peaches?

kickpleat said...

With ingredients like that I'm surprised it wasn't wonderful. Was it the crust? Looks beautiful regardless.

Hilary said...

I made this last month and actually really enjoyed it - I thought it had great flavour and texture. It's definitely not a pie, though!

Ingrid_3Bs said...

I like the ease of this pie. I'm thinking even I can manage it.

Miss High Heels said...

Interesting taste combination with cherries and peaches. I wouldn't say no to a slice of this bake!


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