|Okay, maybe not THIS hot, but still...|
Ripe peaches, dripping with juice, and plump sweet cherries, and (just this once) I threw in a few plums and apricots that were hangin' out in the fridge...it is a Stone Fruit Patchwork Pie, right? This recipe was adapted from a recipe I have had for ages, but I had to update it to make it gluten free and vegan. I passed the gluten-y version on to Angela to use, but this incarnation tastes just as fabulous.
Let me assure you, this may be the the most forgiving recipe I have adapted. You can use whatever stone fruits you have on hand (peaches, apricots, cherries, plums, or nectarines) or some mixture of all of them. I have made the pie with frozen fruit, in a pinch, but honestly, with cherries in abundance and peaches ripe for the picking, there is no excuse not to take advantage of the summer's bounty.
As an aside, this is also an awesome time to be putting up some of that bounty for winter, if you haven't already started. This weekend I froze some cherries...
(Why is it that once all the hard work is done, THEN the helpers show up?)
I also diced up peaches to make a couple of pints of peach freezer jam!
And then I settled down to make my masterpiece...
Stone Fruit Patchwork Pie
For the Crust:
1/2 c. oat flour (can use gluten free oats that have been whirled a bit in the food processor)
1/4 c. sweet rice flour
1/4 c. corn starch
1 tbs. sugar
1/2 tsp salt
1/4 c. ice water
1/2 c. tapioca starch (or cornstarch, if you prefer) for rolling out dough
Preheat oven to 400 degrees and grease a 9 inch pie pan or a 9" x 12" rectangular cake pan.
1. Mix the flours, corn starch, sugar, and salt in a medium sized bowl. Cut in vegan butter (I used Earth Balance).
2. Add the ice water and mix until combined.
Put the dough in the fridge while you prepare fruit.
4 c. stonefruit
3/4 c. sugar
1 tbsp. lemon juice
1/2 c. cornstarch
1. Peel and cut up stonefruit.
2. Add sugar, lemon juice, and cornstarch. Toss well to coat fruit.
3. Pour into prepared pan.
Roll out the dough, using tapioca starch to keep it from sticking.
Cut into random shapes (a pizza cutter works well for this). Take the pieces of dough and arrange over fruit. Cook approx. 35-45 minutes, or until crust starts to brown.
This quickly became my family's favorite summer time pie, and it whips up really quickly, tastes amazing the next day, and stores well in the refrigerator. What more could you ask for in a pie?
Gluten free pie crusts are notoriously obnoxious to move after rolling them out (since gluten is what makes things nice and pliable), but this patchwork top takes care of that problem nicely. No more attempting to transfer a perfectly rolled crust only to have them crack! You may decide to make all of your pies as patchwork pies. I wouldn't blame you at all.
|This cabbage is a beauty underneath|
|Sauerkraut under weight - top view|
What you're looking at is a large, gallon size plastic bag (I went with a freezer bag because I was paranoid about trusting a regular bag not to break), full of water, sitting on top of my kraut, which is covered by plastic wrap (not sealed tight, just enough to keep the cabbage from floating up) and a plate. The plate is to help compress this all in the first couple of days, but as my kraut gets lower in the bowl, the plate will go (because it won't fit all the way down in there) and it'll be just the plastic wrap and gallon bag of water. To go entirely plateless, you can get a large, heavy duty food grade plastic bag filled with water, and just set it right into your vessel so it fits the form of whatever it's sitting in. I imagine something you'd have to knot at the top, but which isn't so specifically square like my Ziploc bag. There are ways. I trust you'll come up with something.
Luckily, kraut has a forgiving soul. I simply pulled off the first inch or so and tossed the bad stuff. Underneath, all was still well. I made my fervent apologies to the surviving kraut and went to work making some brine to cover it up properly.