Perfect Peach Pie with Lattice Crust

peach pie with lattice crust on ZoeBakes. Photo by Zoe Francois

When the peach season is a good one, and this year it is spectacular, it is best to keep peach pie simple. There is nothing more beautiful than a perfectly ripe, juicy, smooth, sweet peach, so don’t fuss it all up with too much extra stuff. This peach pie is really just peaches, a touch of booze, which is optional and some raw sugar (use brown sugar if you don’t stock raw). The trick is binding the peaches enough to keep them together in a neat slice, without adding so much starch that is gets gloppy. This is an art, rather than a science (that’s only partially true), because each batch of peaches produces a different amount of juice. I tend to go on the under-bound edge of the spectrum, so keep that in mind when you are making your filling.

If you happen to get your hands on a bunch of peaches and you want to make more than one pie, you can make the pie, freeze it and bake it later in the summer or even save it (if you have a really good freezer) for chillier weather, when you are desperate to remember the taste of summer.

You can watch me make this pie and I give more details on freezing a pie in my instagram videos.

peach pie with lattice crust on ZoeBakes. Photo by Zoe Francois

(more…)

Read More

Mango Curd Tart

Mango Curd Tart | photo by Zoë François

In a quest to create the perfect mango cheesecake, I discovered mango puree from the Indian market. I’ve tried making my own with fresh mangos, but the flavor was much too subtle and disappeared in most recipes. I even tried cooking it, to reduce the fruit, which usually works to intensify the flavor. But, it just made the mango taste like squash. So, I asked the internet and my community taught me the ways of tinned (canned) mango puree, which is apparently a known and beloved ingredient in India. There are many types of mangos and the Indian market had them all in puree, so I tried them all. They are mostly sweetened, but I did manage to find one that wasn’t and it was amazing. If all you can find is the sweetened version, you can reduce the sugar in the recipe by a bit.

The mango cheesecake was a big hit (I’ll post that recipe soon too) and I had lots of the puree left over, so I went to work creating more desserts with it. This mango curd tart is the lucky result of that abundance of tinned mango. The curd is made just as you would a lemon curd, but I used a combination of mango and lime. It makes very little sense, but the lime makes the mango taste more like mango and not just cloyingly sweet. Slow cooking the curd over a double boiler is the key to the satiny texture.

You can watch my video of this mango curd tart on my Instagram page. (more…)

Read More

Strawberry Rhubarb Pie

Slice of Strawberry Rhubarb Pie | photo by Zoë François

It is rhubarb season and I am doing my very best to use it in as many desserts as I can. This will thrill those of you, like me, who love this vegetable baked in pies, crisps, tarts (try this brown butter rhubarb tart), quick breads and jam, as much as I do. For those of you who have never fallen in love with it, have no fear, it’s a short season. Ha. Having said that, I do hope you’ll give it another try. It adds a wonderful, tart element to this strawberry rhubarb pie, which would otherwise be too sweet for my taste. I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.

No pie is right without an excellent crust. It needs to be sturdy enough to hold up to the filling, but once a fork goes through it, there should be little resistance and lots of flakiness. Every family seems to have their favorite pie crust recipe, which is so wonderful. I am sharing the crust I use most and you can watch me make this whole strawberry rhubarb pie in my instagram video(more…)

Read More

Lemon Honey-Meringue Pie

Lemon Honey-Meringue Pie | Photo by Zoë François

I love lemon meringue pie, as much for the look of it, as the taste. The tart filling is covered in sweet honey meringue. I added a floral twist that adds a subtle scent of lavender to the not-so-subtle taste of honey.

This Lemon Honey-Meringue Pie is very easy to make, but there are some steps to follow that will take your pie from a weepy mess to a magnificent mile-high showpiece. You can watch me make the pie in my instagram stories. (more…)

Read More

Caramel Apple & Pumpkin Pie

Caramel Apple & Pumpkin Pie | ZoeBakes

Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.  (more…)

Read More

Banoffee Pie Topped with Toasted Meringue from The Farmette Cookbook

Banoffee Pie | ZoeBakes (3 of 7)

There are many beautiful cookbooks coming out of this rich world of food blogging, but The Farmette Cookbook is special. It isn’t at all surprising considering Imen is one of those people who lives a life full of passion, creativity and grace. It isn’t luck exactly, it is a fierce curiosity about food and farming and Ireland and photography and being a mom and a friend and a student of life. She has created a magical life in Ireland, which is nothing short of a real life fairytale. Her book speaks to all those things and is absolutely gorgeous. (more…)

Read More