By Katherine Rossmoore Better Living Through Local Foods
As a local food lover, every year I fall in love with summer fruits and berries and just once, at least, I have to bake something wonderful. As a holistic health coach, I am well aware of the negative health effects of processed sugar and white flour, and yet still I believe that an occasional homemade treat using some of the ingredients I don’t normally indulge in is just so worth it, especially using fresh local and organic blueberries and peaches: yum!
Since we actually have some local peaches floating around the farmer’s markets and even the supermarkets, I had peaches and blueberries in mind for some type of pie; health-wise, both of these are choc-full of vitamin C, antioxidants and just sweet goodness, nourishing in every sense of the word.
I was visiting Donna Green’s Magical Moon farm on Summer Street in Marshfield and couldn’t resist the peaches and corn and blueberries sold at her farm stand there. Because the Magical Moon Foundation’s mission involves supporting children with cancer, along with their family members, Donna herself is careful about screening and only selling local produce from suppliers that use no pesticides and herbicides. The produce I bought there was just perfect, to boot!
I think making a free-form pie is easier than rolling out the dough to fit into a pie dish, plus it has a certain rustic charm; if you don’t mind more labor, you could divide this into 3-4 “hand pies”.
Magical Summer Peach Blueberry Gallette
Ingredients for crust: (Really helps to have a food processor but not necessary)
1 Cup flour
¼ Cup corn meal
1 tsp sugar
½ tsp salt
7 T cold unsalted butter, cut into pieces
2 T yogurt (can substitute sour cream or buttermilk)
¼ Cup ice water
Place flour, salt and sugar in bowl of food processor and pulse a few times to mix well. Dump in the super cold chilled butter and pulse the mixture until the batter has pea-sized clumps, then add in the yogurt and ice water slowly while the processor is running; you may not need all of it. Add enough liquid to bind the dough together. Dump the dough onto a board or surface and form into a ball and then flatten to a disk, wrap and refrigerate for at least 45 minutes. (If you don’t have a food processor, just cut the butter into the flour mixture using 2 forks or a pastry blender tool and then slowly add the liquid after you have the same pea-sized texture to the dough.)
5-6 peaches peeled and cut into slices*
1 Cup fresh blueberries
¼ C brown sugar, demerara sugar (or any type really; I used Jamaican)
2 Tblspn flour
¼ t cinnamon
1/8 t fresh grated nutmeg (fun, really!)
Pinch of kosher salt
Preserves to brush on crust if you have it…..
- Peach-peeling method: works about ½ the time! Peaches have to be perfectly ripe. Boil a large pot of water and set up a large bowl of ice water to plunge your peaches into afterwards. Using a sharp knife, make a tiny “x” mark in each peach. Put the peaches into the boiling water for 30 seconds. Remove the peaches and plunge into the ice water. Once cooled, the skins should slip off just like socks, but, as I said, it worked for some but not all. Last resort: vegetable peeler.
Place the sliced and peeled peaches in a bowl adding the blueberries and the rest of the ingredients for the filling.
On a lightly floured board, roll the crust out to about 1/8 of an inch thick and then move it to a cookie sheet or jelly roll pan lines with parchment paper. (I used a Silpat sheet, which is basically re-usable parchment.) Place the filling in the middle of the crust and then fold up the sides, making pleats every so often. Brush the crust with preserves if you have it; (I used apricot.)
Place in a pre-heated 350° oven and bake for 50-60 minutes. Let cool 15 minutes before attempting to slice. Nice for breakfast the next day too…