Farmers’ Market Desserts by Jennie Schacht is the perfect companion for delicious summer deserts. The number of U.S. farmers’ markets has grown by 20% over the past three years to nearly 5,300 nationwide. This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper’s sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more. Discover classics like Deep Dish Sour Cherry Pie and new interpretations like Tangerine-sicle Ice Cream. Featuring seasonality charts, “farmer journal” tips, and dazzling color photography to teach and inspire, Farmers’ Market Desserts is the perfect gift for bakers, lovers of local produce, and all who share in the delights of the farmers’ market…
Jennie Schacht coauthored The Wine Lover’s Dessert Cookbook and lives in Oakland, California. Here an excerpt and recipe from her latest cookbook:
First-Prize Peach Pie
I was beaming when my pie took first prize in the San Francisco Professional
Food Society’s 1997 peach pie contest, the year I joined. I had spent weeks
refining the recipe to get the proportions of filling to crust right, the
crust flaky, and the filling held together with just the right type and
amount of starch. That recipe sacrificed some flavor in the name of
flakiness by using part vegetable shortening. The farmers’ market spirit
dictates all butter, however, which ensures a rich, flavorful crust. A bit
of vinegar keeps it tender-you won’t taste it.
More than anything, the success of the pie depends on the quality of the
peaches. Select fruit that is juicy and flavorful. Peaches with a tinge of
red in the flesh make a beautifully rosy filling.
Makes 8 servings
2 cups unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1 tablespoon firmly packed light brown sugar
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, cold, cut into 16 pieces
2 teaspoons distilled white vinegar
2 to 4 tablespoons ice water
3 pounds ripe but not squishy peaches (about 12 medium), halved, pitted, and
1 lemon, preferably Meyer
3/4 cup granulated sugar
1/2 teaspoon kosher salt
2 tablespoons tapioca starch, or 3 tablespoons quick-cooking tapioca
1 egg, lightly beaten with 1 tablespoon half-and-half
1 tablespoon turbinado, Demerara, or other coarse sugar
1. To make the crust, put the all-purpose flour, pastry flour, brown sugar,
and salt in a food processor and pulse a few times to mix. Scatter the
butter over the top and pulse until the mixture looks like coarse meal. In a
small bowl, stir together the vinegar and 2 tablespoons of the ice water.
Sprinkle the vinegar mixture over the flour mixture a little at a time,
pulsing briefly after each addition, until the dough just holds together
when you press it gently with your hand. Add the remaining ice water as
needed to achieve the correct consistency.
2. Transfer the dough to a lightly floured work surface and, without
handling more than necessary, flatten it into two disks, one slightly larger
than the other. Wrap the disks separately in plastic film and refrigerate
for at least 4 hours or up to overnight.
3. Remove the disks from the refrigerator. Preheat the oven to 425ºF, with a
rack near the center.
4. To make the filling, put about half of the peach slices into a heavy
saucepan and the other half in a large bowl. Grate 1/2 teaspoon zest from
the lemon and add to the peaches in the pan, along with the granulated
sugar, salt, and tapioca starch. Place the pan over medium heat and stir
gently until the sugar, salt, and tapioca starch are dissolved and the
peaches begin to give up a little juice, about 2 minutes. When the juices
just begin to bubble and thicken, remove the pan from the heat and transfer
the contents to the bowl holding the remaining peach slices. Halve the
lemon, squeeze 2 teaspoons juice from it, and add to the peaches. Toss to
coat evenly. Set aside to cool while you roll out the pastry.
5. Place the larger pastry disk on a lightly floured work surface. Using a
floured rolling pin, roll it into a 12 inch circle. Carefully roll the
circle loosely around the pin and unroll it over a 9-by-2-inch deep-dish pie
pan, fitting it gently into the pan without stretching or pressing it.
Alternatively, transfer the circle using a flour-dusted large metal spatula
or rimless baking sheet. Trim the edges to leave a 1/2-inch overhang.
Refrigerate, loosely covered with plastic film.
6. Roll the remaining disk between two sheets of lightly floured plastic
film into a 10-inch circle, again with a floured pin. Distribute the peaches
evenly in the bottom crust. Paint the edges of the crust with a bit of the
egg wash. (Save the rest for later.) Transfer the 10-inch circle the same
way you moved the bottom crust, centering it over the filled pie. Tuck the
edges of the top circle under the overhang of the bottom crust to make a
tight seal. Crimp with a fork or your fingers to create an edge on the rim
of the pan. With a paring knife, cut a few decorative vents near the center
of the top crust. Brush the top crust with the remaining egg wash (you may
not use all of it) and sprinkle with the coarse sugar.
7. Place the pie on a rimmed baking sheet and transfer to the oven. Bake for
15 minutes, then reduce the oven temperature to 375ºF and bake until the
crust is a rich, golden brown, about 50 minutes longer. Let the pie cool on
a wire rack for at least 1 hour before serving.
8. Refrigerate leftover pie, tightly covered, for up to 3 days. Bring to
room temperature or heat in a preheated 350ºF oven just until warm before
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