I think potlucks were one of the kindest things invented by man. There are times when I love to cook large batches and several different things for people but I also have moments when I want to cook one thing for everyone. Santa Claus and potlucks have a lot in common except for one little thing, one works year round while the other is on call in December but they both bring us lot of gifts of different kinds to taste and eat. Choices, choices and more!
This week, I'm really happy and excited to share this recipe from Kristin Donnelly's new cookbook Modern Potluck Kristin's book gives a breath of fresh air to the traditional potluck and she has recipes that will leave your group of family and friends very happy. There are a lot of fun recipes for everyone and she even has a lot of suggestions on how to plan ahead of time for a potluck.
Also, my lovely friend Yossy of Apt.2B Baking Co. shot all the pretty photos in the book!!!
Kristin is also giving away 5 copies of her lovely book and in addition, one lucky winner will also get a set of baking tools from Baker's Secret. All you need to do is leave a comment below and tell me what's your favorite potluck dish! The giveaway is open to legal US residents only due to shipping reasons and I will pick the 5 winners after 48 hours. Good luck!!!
Here are some of my tips that you might find useful when preparing this pie;
- I use fresh rosemary in the pie filling. Thyme and lemon thyme are also great herbs to add to this instead of rosemary.
- If you take this to a potluck, Kristin suggests making the pastry ahead of time and even rolling it out the night before. The baked pie will keep at room temperature for 2 days and refrigerated for 3 days.
- Another great tip from Kristin, leftovers can be cut and easily frozen and wrapped with clingfilm and then thawed on the counter. I personally, like this warm, so I reheated the pie in the microwave for a few seconds.
peach, blueberry and rose slab pie with sweet almond crust (from Modern Potluck by Kristin Donnelly)
yields: one 10 X 15 inch pie
for the crust
1 cup ice water
2 tablespoons cider vinegar
4 cups (500gm) all-purpose flour
1 cup (96gm) almond meal flour
3 tablespoons granulated sugar
1 tablespoon kosher salt
2 cups (4 sticks/453.6gm) unsalted butter cut into small pieces
for the pie
6 small to medium peaches, pitted and chopped (about 6 cups)
2 cups blueberries
1 tablespoon chopped rosemary leaves (I used fresh)
1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 tablespoon kosher salt
all-purpose flour for dusting
1 large egg, lightly beaten with 1 tablespoon of water
3 tablespoons turbinado sugar or granulated sugar
1. Prepare the dough: In a liquid measuring cup, combine the water with the vinegar. In a large mixing bowl, whisk the flour with the almond meal, sugar and salt. Add the butter and use a pastry blender or your fingers to work it into the flour until most of it is the size of peas, with a few larger chunks remaining. Mix in the vinegar mixture, by tablespoon, until the dough just starts to hold together with a few dry spots remaining (this will happen at about 12 to 16 tablespoons of water). Transfer half of the dough to a large sheet of plastic wrap and gently knead to bring in any ragged edges. Pat the dough into a rectangle, wrap in plastic and refrigerate for at least 1 hour or up to 3 days. Repeat with remaining dough.
2. Assemble and bake the pie: Remove one piece of dough from the refrigerator and roll it out between 2 floured sheets of plastic wrap or parchment paper until you have an 18X13 inch rectangle. If the dough starts to feel too soft as you're rolling, refrigerate it for 15 to 20 minutes until it forms up again. Fit the dough into a 15X10 inch baking sheet (also known as a jelly roll pan), leaving any excess intact, and refrigerate.
In a bowl, toss the peaches with the blueberries, rosemary, sugar, cornstarch, lemon juice, and salt.
Roll out the second piece of dough into 16X11 inch rectangle. Spread the filling out in the crust-lined pan. Drape the second piece of dough on top of the filling. Roll and pinch the excess crust inward to create an edge around the pan. Use a sharp knife to cut vents all over the top crust. Refrigerate the assembled pie for 20 minutes.
Meanwhile, arrange a rack in the bottom of the oven and another in the center. Preheat the oven to 425F. Brush the top pastry with the egg wash and sprinkle with the turbinado sugar. Bake the pie on the bottom rack of the oven for about 25 minutes. Reduce the temperature to 375F and move the pie to the center rack. Bake for 30 to 35 more minutes, until the pastry is golden brown and the juices are bubbling. Let the pie cool on a wire rack for at least 2 hours before serving.