Well, you know how about three hours ago I said I had no idea what I was going to make next? I figured it out; I was really bored and then I remembered that we had some frozen fruit in the freezer. I had wanted to make a rhubarb pie with rhubarb from our garden, but since last time I made one nobody ate it, I decided not to. Instead, I made a blueberry peach pie. I didn’t really have a recipe for the filling, just some basic guidelines, but it turned out well. For the crust I made a shortbread cookie type crust and then crumbled some on top of the pie. The amount of filling I had was to much for the pie pan, so I topped the leftovers with an oatmeal sugar crumble mixture. The color of the filling is like an amathyst and looks pretty speckled with the crumble. I think I am done baking for today, but you never know!
Frozen Blueberry Peach Pie
Based loosly off a recipe from The Joy of Cooking
2 cups frozen blueberries
2 1/2 cups frozen peaches
2/3-1 cup sugar
3 1/2 tablspoons cornstarch
In a large saucepan, heat the fruit with the sugar until it begins to lightly bubble. Add liquid if neccessary to prevent from burning. Add the cornstach and stir in until it dissolves. Leave on low heat sirring occasionaly while you make the crust.
Short Bread Crust
1 1/2 cups flour
1/3 cups sugar
Pinch of salt
8 tablespoons butter cut into 8 pieces and slightly softened
2 egg yolks
In a bowl, whisk together the flour sugar and salt. Cut in the butter until it resembles large crumbs. With the back of a spatula mix in 1 egg yolk until the crust holds together. Hold back 2 tablespoons of dough for the crumble. Pat into a 9 inch pie tin that has had the bottom greased and floured. Prick holes in the bottom of the crust and bake for18-20 minutes at 400F. Brush the second egg yolk on the bottom of the crust and bake for 3 minutes.
Add the filling and crumble the remaining crust on the top. Bake at 350F for 12-15 minutes longer or until the topping is cooked. Cool and enjoy!
End of the season produce; you know how it is: you buy it, freeze it and forget it. This is the story of some blueberries that I knew were in there somewhere, waiting to be used. While looking through some cookbooks, I saw a recipe and remembered, hey there are some blueberries lurking in the freezer. So I gathered the ingredients, asked permission for the kitchen and took over! This recipe is a sort of hybrid little baked good. They are Angel Food Muffins, so they are basically cupcakes, but don’t tell anyone. The blueberries are the prominent flavor, however, underlying hints of sugar and lemon zest hold their own in the overall flavors. They came out of the pan and muffin liners like a dream which is always a plus for me in a recipe. They are definitely something that I will be making again. The recipe is from The Perfect Finish Special Desserts for Every Occasion by Bill Yosses and Melissa Clark.
Angel Blueberry Muffins
Makes 12 Muffins(the batter also filled another 2 or so cups for me)
2/3 cups cake flour(I used 2/3 cup all purpose less a tablespoon)
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 1/4 cups blueberries
2 teaspoons vanilla extract
8 large egg whites(a little less than a cup)
Pinch of cream of tartar
1/2 cup granulated sugar, plus some for sprinkling
Grated zest of 1 lemon
Place muffin liners in 12 muffin tins or grease with baking spray. Heat the oven to 375F.
Sift the flour, confectioner’s sugar, and salt into a small bowl and set aside. In another bowl, toss the blueberries and vanilla.
In a clean bowl, beat the egg whites and cream of tartar on medium speed until frothy. Add 1 tablespoon or granulated sugar and continue beating on medium until soft peaks form. Beat in the remaining granulated sugar and raise the speed to high. Beat until stiff peaks form. Once the stiff peaks are reached, remove the bowl from the mixer and immediately sprinkle the flour mixture and lemon zest on top. Fold in gently with a rubber spatula. Fold in half of the blueberries. Spoon the batter into the prepared muffin cups and sprinkle remaining blueberries and sugar on top. Bake for 15-20 minutes or until the tops are lightly browned and a cake tester inserted into the center comes out clean. Remove from tins and let cool for 15 minutes before eating.
Filed under Breads, Cake, Sweet