Stone Fruit Crumble PieÉté 2017
Stone Fruit Crumble PieÉté 2017
BY: Joanne Yolles
A variety of Ontario stone fruits come together in this crumble pie. The crumble may look like a lot, but go ahead and use it all—no one will complain. For the toasted wheat germ, I use the Kretschmer brand sold in jars in grocery stores.
½ recipe All Butter Pie Pastry (recipe follows)
¼ cup (60 mL) granulated sugar
¼ cup (60 mL) dark brown sugar
¼ cup plus 2 tbsp (90 mL) toasted wheat germ
¾ cup (175 mL) rolled oats
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) cinnamon
½ cup (125 mL) unsalted butter, cut into
¼ inch (5 mm) pieces
6 cups (1.5 L) assorted stone fruits such as apricots, nectarines and red, yellow and black plums, pitted and sliced ¼ inch (5 mm) thick
2 tsp (10 mL) fresh lemon juice
½ cup (125 mL) sugar
¼ cup (60 mL) cornstarch
1. On a lightly floured work surface, roll the dough to a 12-inch (30-cm) circle and transfer to a 9-inch (23-cm) pie plate. Fold the overhang under itself so it is sitting on the rim of the pie plate and crimp decoratively. Refrigerate for 1 hour.
2. Place the oven rack in the lowest position and preheat the oven to 400°F (200°C).
3. Prick the bottom of the pie shell with a fork then line with foil, making sure to fold the foil completely over the top edge. Fill with pie weights (dried beans) building them up the sides. Bake for 20 to 25 minutes or until the sides are dry and set. Remove from oven and reduce temperature to 350°C (180°C). Remove the foil and weights and place the pie shell back in the oven. Bake until the crust is completely dry and beginning to take on colour, 15 to 20 minutes. Cool on a wire rack.
4. For the crumble, combine the dry ingredients in a bowl. Add the butter and work in with your fingertips. Set aside.
5. Keep the oven rack in the lowest position and the oven at 350°F (180°C).
6. Combine the sliced fruit in a large bowl. Add the lemon juice and mix gently. In a small bowl, whisk together the sugar and cornstarch, then add to the fruit mixture. Mix gently. Turn the mixture into the cooled pie shell, mounding it slightly in the centre. Top with the crumble. Bake the pie for 1 hour, or until the crumble is golden brown and the fruit is bubbling. Cool completely on a wire rack and serve with Honey Vanilla Semifreddo (recipe follows).
Serves 8 to 10
ALL BUTTER PIE PASTRY
This classic pastry can be used for a variety of pies, large and small. It makes enough for a double crust pie, but if you’re making a single crust, and you’re like me, you’ll make the full recipe and freeze the second piece for another time. You’ll be happy to have one on hand the next time around. For the Fresh Fig and Raspberry Galette, do not divide the dough in half. It may seem to be too much, but it gets rolled out into a large circle. For the Peach and Redcurrant Slab Pie, double the recipe and divide into two rectangles, about 5 x 7 inches (12 x 18 cm). And for the Wild Blueberry Hand Pies, substitute half the all-purpose flour with cake flour, divide the dough in half and shape into two 4 x 4-inch (10 x 10-cm) squares.
2½ cups (625 mL) all-purpose flour
1 tbsp (15 mL) sugar
1 tsp (5 mL) salt
1 cup (250 mL) cold, unsalted butter, cut into ½ inch (1 cm) pieces
5 to 6 tbsp (75 to 90 mL) ice water
1. In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and toss to coat with flour. With your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. Some pea-sized pieces of butter should still be visible.
2. Drizzle 5 tbsp (75 mL) of ice water over the flour mixture and toss with a spatula or your hands until the water is incorporated. Gently squeeze the dough with your hands to bring it together. If the dough does not hold together, add more ice water in small increments, up to 1 more tbsp (15 mL).
3. On the work surface, gently pat the dough out to a rough rectangle about ½ inch (1 cm) thick. Fold the dough in half, and rotate the dough 90 degrees. Repeat the pressing and folding 1 or 2 more times until the dough comes together.
4. For 1 double crust pie, divide the dough in half and form into 2 flat discs. Wrap in plastic wrap and flatten a little more with your rolling pin. Refrigerate at least 2 hours, or preferably overnight.
Makes 1 double crust pie, or 2 single crust pies
HONEY VANILLA SEMIFREDDO
Use your favourite honey to flavour this icecream- like dessert. It comes together quickly, and no ice-cream machine is required, but it needs to be frozen overnight, so should be prepared one day before being served with the pie.
4 egg yolks
6 tbsp (90 mL) wildflower honey
½ vanilla bean
1 cup plus 2 tbsp (280 mL) whipping cream
1. In a medium bowl, whisk together the egg yolk and honey. Split the vanilla bean in half lengthwise and scrape the black seeds into the yolk-honey mixture. Add the pod. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the mixture until it has thickened, is light in colour and hot to the touch. Remove from heat, discard the vanilla pod and cool completely.
2. Beat the whipping cream to stiff peaks and fold into the honey mixture. Transfer to a container, cover and freeze overnight.
Makes 3 cups (750 mL)