Raspberry Nectarine Pie

Summer fruits are the best. Vibrant, juicy and refreshing. They tantalize all your senses and embody the essence of summer. The only problem is - just like summer, they are fleeting with only a short window of time to be enjoyed before they quickly get bruised and overripened. Luckily for us overripe peaches and nectarines are wonderful for baking. These fruits take on a new life in this pie, playing a melody of sweetness and tartness. Ruby-red raspberries contrasted against the bright yellow nectarines.

Did you know?
-genetic studies show that smooth nectarine skin is from a recessive gene, whereas fuzzy peach skin is from a dominant gene.
-nectarines bruise more easily from not having fuzz.
-peaches shouldn't be refrigerated.
-these fruits and they stop ripening after they are picked.
-peach skin should be removed before using in baking but nectarine skin can be left on.



I had to use a pie crust shield (like the one above) because my edges were browning way too quickly, however, as you can see the edges are still too brown. By the way, the pie crust shield is an invaluable tool. I use it every time I make pies and it saves so much time over fiddling with aluminum foil to cover the edges. Well worth the $5 investment.

Raspberry Nectarine Pie
9" Pie | Canadian Living Baking Book

Sweet Pastry for double-crust 9" pie (below)

5 cups (1 1/2 lbs) sliced peeled peaches/nectarines
1 cup raspberries, fresh or frozen
1/4 cup flour
1/2 tsp salt
3/4 cup sugar *could probably use less but I used it all and loved it
1 tbsp lemon juice

Milk and sugar for brushing/sprinkling

1. Line 9-inch pie plate with bottom crust pastry dough. Preheat oven to 425 degrees F. In large bowl, combine nectarines/peaches, raspberries, sugar, flour, lemon juice. Fill pastry shell with peach mixture.

2. Moisten edges of bottom crust. Cover with top crust (or latticed top crust). Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

3. Bake at 425 degree F in bottom third of oven for 15 minutes then reduce heat to 350 degrees F and bake for 35 to 45 minutes longer or until peaches are tender, filling thickened and crust golden. Cover edges with foil/pie shield if browning too quickly. Store at room temperature.

Double Crust Sweet Pastry
pastry for one 9" double crust | Chocolate & Zucchini

2 1/4 cups flour
2/3 cup sugar
1/2 tsp salt
14 tbsp cold butter, cubed
4 tbsp milk

1. Combine flour, sugar, salt in food processor.
2. Pulse in butter, don't overprocess.
3. Add in milk as needed just so it comes togethers when you press some between your fingers. Divide dough in half and refrigerate or freeze, well wrapped.

Sweet Potato Focaccia Bread

Apparently potatoes are really good in bread-making because they are starchy and give the bread a nice softness and airyness. I pretty much followed the recipe in the America's Test Kitchen family baking book just swapping sweet potato for regular potato. I was really happy with the result and the dough was not difficult to handle at all, despite the high hydration which is typical of focaccia doughs.

Sweet potato vs regular potato:
-Helps blood sugar remains more stable than regular potatoesa because they have more fiber.
-Good source of copper, vitamin B6, potassium and iron.
-High in Vitamin A, C and antioxidants
-Grown by vine or root cuttings (instead of seeds)
-The flower "Morning Glory" belongs to the same botanical family
-Completely different family from a yam
-Lastly, it makes cool looking orange-tinted bread

Sweet Potato Focaccia Bread
10" x 14" x 1" | adapted from Cook's Illustrated

Dough:
1 1/3 cup cooked sweet potato, mashed
1 1/2 teaspoons instant yeast
3 1/2 cups unbleached all-purpose flour
1 cup water (warm, 105 to 115 degrees)
2 tablespoons olive oil , plus more to grease bowl/pan
1 1/4 teaspoons salt

Topping:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary
3/4 teaspoon sea salt , coarse

1. In large bowl of electric mixer or work-bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly with plastic wrap (or put work-bowl lid on) and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including sweet potato. If using mixer, fit with paddle attachment and mix on low speed (number 2 on KitchenAid) until dough comes together. Switch to dough hook attachment and increase speed to medium (number 4 on KitchenAid); continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds.

2. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.

3. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch round on large (at least 18" long), generously oiled baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.

4. Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees F. With two wet fingers, dimple risen dough. For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.

5. Bake until focaccia bottom is golden brown and crisp, 23-25 minutes. Transfer to wire rack to cool slightly. Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. Can store on counter for several hours and reheated just before serving. Or, wrap cooled focaccia in plastic and then foil and freeze for up to 1 month; unwrap and defrost in 325-degree oven until soft, about 15 minutes.