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Recipe Review: Mark Bittman's Stone Fruit Recipes and More

Recipe Review: Mark Bittman's Stone Fruit Recipes and More


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Check out our editors' picks for this week's top food section recipes.

LA Times
Perfect panna cotta everytime? It's possible.

NY Times
Mark Bittman shares a dozen ways to cook with stone fruit. Our favorite (and the easiest) might just be butter-poached peaches. So bad, but so good.

SF Chronicle
The best almond cake you'll ever make.

NPR
Tea and cookies get a new twist, especially with these chocolate and chai sandwich cookies.

Chicago Tribune
Rocket pops get updated with real fruit and yogurt, just in time for July 4.

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Kitchen Daily
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Portland Press Herald
Brown rice can actually be tasty, especially in a brown rice and black bean salad.

Washington Post
And for a healthy side dish, these herbed green beans and mushrooms might do the trick.

Wall Street Journal
Pairing blackberries and barbecue ribs is such a genius idea, we're kicking ourselves for not thinking of it first.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Tasting Summer in Bittman’s Bake


Being the lazy pie maker that I am, I really wanted to love Mark Bittman’s Stone Fruit Patchwork Bake however it just wasn’t all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this ‘pie’ and it was a great dessert to make with little helpers, I will say that. You don’t have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh , maybe I need to give it a second chance, or maybe next time I’ll try Emily’s classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry :
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar pulse once or twice. Add butter and turn on machine process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool serve warm or at room temperature.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Watch the video: Salad Dressing - Mark Bittman. The New York Times (February 2023).