![]() home-baked bread on white background Stock Photo. Please read, bake, and review our recipe for Humble Pie. Find Humble Pie stock images in HD and millions of other royalty-free stock photos, illustrations and. ![]() I will also let you in on a secret: It is exceptionally good the next morning, eaten cold and straight from the fridge with a fork. I highly recommend topping this pie with cold vanilla ice cream or a dollop of whipped cream. Take it out as soon as the crust is golden brown and the fruit juices are bubbling. If you want to be fancy, sprinkle some sparkling sugar or raw sugar on the crust for shine.īake the pie at 425☏ for 30 to 35 minutes. You can either pleat the crust, as I did, or pinch it together like a traditional crimped pie crust.Įither way, be careful to seal the crust between the folds so fruit juices won't escape. Gently fold the crust up around the fruit. Mound your fruit mixture on the center of the crust, leaving about 3" on all sides. Transfer your crust to a parchment-lined baking sheet. If it tears, keep folding it over and rolling it out again until it's smooth. Make sure that there are no cracks in your crust. On a floured surface, roll your chilled dough out to a 13" circle. If it's very tart, use a heaping 2/3 cup. If it's on the sweet side, dial the sugar down to 1/2 cup. You can also use 3 tablespoons of Clearjel in place of the flour as a thickener. If you use frozen fruit, don't thaw it out first (this helps prevent the filling from getting mushy). Just mix it all together in a bowl with 2/3 cup (128g) of sugar and 1/4 cup (46g) of all-purpose flour. Prep your fillingĬhoose your fruit! I used 3 medium peaches, peeled and sliced, and 2 cups of frozen blueberries. Flatten the ball into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Turn the dough out onto a lightly floured surface and knead it lightly to bring it together into a cohesive ball. Pour the egg/water mixture over your flour mixture and stir until it just begins to come together. Work the fat into the dough until it's crumbly with pea-sized lumps. Make your crustġ 2/3 cups (198g) King Arthur Flour Unbleached All-Purpose Flour The fruit juices that escape will bake into sweet, jammy swirls which happen to taste very good. This will prevent the filling from leaking. The only trick? Make sure your pie crust has no cracks, and seal it carefully along the pleats. I used peaches and blueberries here, but I’m already plotting to try strawberries, mulberries, and nectarines. Buttery, flaky pie crust is the perfect foil for most summer produce, so experiment with what you find at the market. Similar to a galette in shape, humble pie has a sturdy freeform crust folded up around a mound of sweetened summer fruit. An imperfect, messy crust looks deliberately rustic. A leaked filling is still fantastically delicious. No one cares if the filling leaks or the crust isn’t pleated perfectly. ![]() “There aren’t a lot of bells and whistles.Humble pie doesn’t sound fancy or elegant, and it’s not. “You know, it’s a comfort food that everyone is familiar with,” Keim says of the humble pie. ![]() While Keim has always loved to cook, she has no formal restaurant experience (she worked at Furman University in the development department and more recently managing a retirement community), but she has spent the last year honing her skills in her cousin’s Buttermilk Sky shop in Johnson City, Tennessee. OTHER NEWS: 9 things to add to your Greenville bucket list for the summer OTHER NEWS: Chef Curtis Wolf navigates passion for food, and cancer that took away his taste for it “So we’re filling a need that people may not know they even have.” “It’s just that nobody makes their own pies anymore,” Keim adds. “So, it’s something we’ve always grew up doing…” “In the Southeast, we’re all familiar with growing up going to your grandmother’s and eating pie at your Sunday lunch or dinner,” Christopher explains. And while the shop is a franchise, everything, from crusts to fillings to toppings are made from scratch, in-house. When it opens later this summer, Buttermilk Sky will offer 8-9 varieties of pie daily, available in 9-inch and 4-inch sizes. The shop is less of a dine-in café and more of a bakery, though it will feature some outdoor seating. ![]()
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