July 1, 2011

July Pie

Happy July all you friends out there! There is a saying around here that real summer weather begins after July 4th . . .the weather forecast seems to be confirming this phenomenon since it calls for sunny skies to unfold upon us right on July 4 and for the days after that!

Although we’re all about children’s books around here, I am somewhat of a cookbook maniac/hoarder. Or should I say, cultivated collector of culinary tomes. That sounds so much . . . less like I have a serious cookbook buying problem, don’t you think? So from time to time, you’re going to see my collection making the occasional appearance.

And because it fits in with the Independence Day color scheme, and because it’s a true American classic, I give you the ‘Joy of Cooking’.



(Image via USAToday/Leslie Smith Jr.)

I have to tell you, I use this book more than any other cookbook I own. Its usefulness never disappoints! And I made a very Fourth of July appropriate dessert from it a day ago – fruit galette. It is so EASY! I love things that are low effort, high reward.



I had to photograph my berries outside because there is NO DARN LIGHT.

Sun? I have something to tell you. IT’S SUMMER. Just FYI.

For a berry galette, use 1 and one half to 2 cups of berries. I basically cleaned out my refrigerator and used a combo of blueberries, raspberries and strawberries.



I used the pie dough recipe from the ‘Joy of Cooking’, but feel free to use the pie dough recipe of your choice, be it homemade or store-bought. Just roll it out to roughly a 13 inch round circle and place on a baking sheet.



For this recipe, just sprinkle 2 tablespoons of sugar right on top of the fruit, no need to mix or fold it in. Then add 1 tablespoon of chopped up butter bits. Scatter away!



Fold up the edges of the dough around the fruit. Then brush on milk or cream to lightly coat the border of dough. (I used cream. I like to gild the lily.) And then sprinkle another teaspoon or two of sugar on top of the dough border.





Then you bake this lovely in the lower third of your oven at 400 degrees for 25-35 minutes. My galette needed the full 35 minutes. Doesn’t the finished result look rustic and charming? I’m telling you, this is pie without all the effort! But don’t do what I did and start picking off bits of crust – the juice will start to blob through, see up in the left top corner? That was me sticking my hands into the crust. Naughty!



And there you go! Easy peasy lemon squeezy! I highlighted the recipe above but in case you missed it, here it is again.

Have a wonderful JULY FOURTH!

5 comments:

  1. I forgot to mention that there are differences between the old 'Joy of Cooking' and the new one. In my opinion, BOTH are worth having. The old edition had a marvelous candy recipe section; the new one doesn't have it. But the new version has some new recipes that the old one does not have...~Melissa

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  2. I think I'll just comment on my post all day... Also, the Banana Bread recipe is one of the best I've had, and being from Hawaii, I have Strong Opinions on Banana Bread! 'Joy of Cooking' uses an interesting reverse mixing technique. I then add a half cup of sour cream with the mashed bananas, which the original recipe doesn't call for. It's FAB! ~Melissa

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  3. oh this looks good!

    Melissa I am sorry to hear about your kitty I hope she will be back to herself soon, poor little miss,

    I say I'll be away but have already written two posts since then lol

    Try and have a good weekend x

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  4. Hi Jeska! You made my day, thanks for stopping by! Rosebud (that's her name) is on some meds now and according to the vet, she appears to have a recurring virus that will cease to be so problematic once she gets older and develops more of an immune system. Have a great wkend as well! ~Melissa

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  5. ohh that looks delicious! I was just contemplating some sort of 4th dish containing blueberries & raspberries. This looks perfect!

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