Peach Slab Pie

Slab pies seem to be all the rage, not least because you don't have to fuss with the crust. Well, I fussed a little with the lattice, but you can just cover the peaches with a single crust and prick it with a fork if you really want easy. 
I combined several recipes to come up with this one...a little juicier than than an apple slab pie, which I have every intention of making this fall, but totally delicious and not too sweet, either. You can get lots of servings from a slab pie, another reason they're so popular.
Think ice cream would be fabulous on top? Oh yes.

Peach Slab Pie

Your recipe for crust, pate brisee, or use ready made
4 peaches, skinned by immersing in boiling water for a minute or so, peel, remove pit and slice somewhat thinly
3/4 cup sugar
scant 1/4 cup cornstarch
pinch salt
fresh lemon juice, about a tablespoon

Heat oven to 375 degrees F. 
Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides. (The juice still seeps out and gets sticky, even with non stick foil...I'd spray the foil with Pam the next time. Can't hurt.) On a lightly floured surface, roll out a piece of dough to an 8 1/2 inch square and fit into the square baking pan, pressing into corners and a bit up the sides. Fold back the pastry on the sides, forming a container for the peaches. Chill while assembling filling. 
In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell. 
Chill again while you roll out the top crust. 
Roll out another piece of dough to the same size and either form a lattice top or lay the entire piece on top of the peaches. If you do the latter, be sure to vent the crust. Fold edge of bottom dough over top dough. Crimp if desired.  
Brush entire surface of pie with cream or an egg wash, and sprinkle with sanding sugar. 
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Allow to cool before cutting.


Anita's Europe: Simply Irresistible Link Party: The Rialto Market in Venice

Ciao Venice!

This morning, we're going shopping at the famous Rialto Market via the Rialto bridge:

Elizabeth David, the cookbook author, portrays the Rialto markets as a visual feast:

"The light of a Venetian dawn is so limpid and so still that it makes every separate vegetable and fish luminous with a life of its own, with unnaturally heightened colours and clear stencilled outlines

"In other markets, on other shores, the unfamiliar fishes may be vivid, mysterious, repellent, fascinating, and bright with splendid colour; only in Venice do they look good enough to eat. In Venice even ordinary sole and ugly great skate are striped with delicate lilac lights, the sardines shine like newly-minted silver coins, pink Venetian scampi are fat and fresh, infinitely enticing in the early dawn."

And she was right. Look at this seafood!

And still more seafood!

How about some veggies and fruit?
(Look at those zucchini flowers and artichokes!)

Yes, it was irresistible! This is my daughter buying up a storm.

How about some ham, sausage and herbs?

Shopping is done for the day so I took my granddaughter on her first gondola ride! (Circa 2008.)

Come along with us......

Our last night, a drink in Piazza San Marco. (My son, daughter and granddaughter.)

Ciao, Venice!

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Dawn's Tomato and Cheddar Hand Pies

Nifty idea for you today. When Dawn mentioned her Tomato Hand Pies in one of her Friday links I didn't even write it down, but just let it simmer in the back of my mind until the opportunity arose to try them. So the other day I looked around my kitchen and was surprised to find: 1 single roll of Pillsbury pie crust rolled up in the freezer (!), some nice sharp leftover cheddar in the fridge and fresh garden tomatoes from a farm stand nearby (served yesterday with burrata for our lunch). Mental light bulb goes off...all the ingredients for the pies at hand so I could finally try Dawn's awesome looking little pies.
And awesome they were. You've got to make them. If you have some of your own homemade crust in the freezer, that's even better, but I didn't and the point was a quick lunch for two so I used packaged. No problem, these were scrumptious! That kosher salt and freshly ground pepper on the top? Perfect final touch.

Fresh Tomato and Cheddar Hand Pies
From Dawn at Vanilla Sugar Blog

Pie crust or premade pie crusts 
Tomatoes, sliced very thin 
Extra sharp cheddar 
Extra virgin olive oil 
Salt & pepper 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.  
Slice the tomatoes really thin, and let them dry out a bit on paper towels or you will get soggy hand pies.
I used one package of prepared pie crust, rolled it out a bit thinner and cut it in half. On half of each half, I used three thin slices of tomato and some shredded sharp cheddar cheese. Then I folded one half over the other, folded and crimped the edges with a fork.
Place a very thin slice of tomato on top of the hand pie, brush with a little extra virgin olive oil, then sprinkle with salt and pepper. Make sure to prick a few holes on top to let any steam escape during baking. 
Bake for about 15-20 minutes or until the edges are nice and crispy brown. 


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