Month: June 2018

Mini Strawberry Galettes

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

We talk a lot of about gratitude here. Often, these conversations come as a result of an overflow of joy or a season of abundance, but sometimes it’s out of necessity. Sometimes I literally have to list out the things I’m thankful for in order to remain grounded in the goodness that is all over my life. Do you know what I mean?

These past few weeks have been a roller coaster of emotions. There’s been fun-filled days where my heart could explode with love, but then there’s been others that have felt heavy and alone. There’s been moments of laughing till I cry and ones with so much fear and anxiety that the tears don’t even bother showing up. Call it hormones, call it crazy, call it what you want, but the truth is that even with so many true and beautiful things to be grateful for, I still find myself in a gross pit of despair at times. I think this is just the nature of being human. 

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

But then there’s gratitude. I read about it, I talk about it, I stare at my cup of coffee while thinking about it, because I need the daily reminder. Without a metronome of gratitude ticking throughout my day, I can lose track of that spark and zeal for life. Sometimes I get down about my circumstances, but gratitude is the pitcher that fills up my cup and pours over into some serious feelings of love and joy and wonder for all that exists in my world. 

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

So if you, like me, needed a reminder to approach today with a smile and a heart full of thankfulness, here is it. Maybe make a list of your own with one or ten or a hundred things in your world that are worth appreciating. I think it’s okay if that list is a little shorter some days than others, but there is always little flecks of goodness in your life if you’re willing to hunt them out. Once you uncover them, be encouraged and then get cracking in the kitchen to make the mini strawberry galettes that we’re about to dive in to!

These mini strawberry galettes are like little hand-sized open-faced pies that are as delicious as they are lovely. With a buttery crust, a sweet, fruity filling, and a simple almond crumble on top, these mini strawberry galettes are the perfect treat to indulge in this summer.

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

To make them, we start with the crust. I have batched my favorite pie crust for this recipe and I think it works splendidly. Roll the prepared, chilled dough out into a thin sheet and use a large cutter or a glass to trace out equal-sized rounds. Next comes the fruit! Right in the center of each dough round goes a plop of sugared strawberries that has just a bit of vanilla extract and some cornstarch to help thicken the juices. Gently fold the edges of the pie crust up over the outer rim of the fruit and press down generously to make sure that the pastry won’t unfold in the oven (been there, done that). Brush the pie crust with an egg wash and give the whole thing a sprinkle of that yummy almond crumble that I stole from this recipe. This step is optional, but I think it adds a little something special, don’t you think?

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

A couple things to know about this recipe:

First, be sure that your pie dough is cold when it goes into the oven! A surefire way to make your crust not so yummy is to let is get soft and soggy before it hits the heat. Second, adjust the sugar in the filling according to how sweet your berries are. If they’re out of season or tart, the filling may require an extra tablespoon of sugar, okay? Finally, feel free to batch this recipe to make a few extra! I like this dessert as an option for a small summer gathering, but certainly you can make a few more to serve a crowd.

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

These mini strawberry galettes are load of sweet summer goodness, and I really hope you’ll give them a try. I’m thankful for y’all and this fun place we’ve created here. Happy Friday!

If you like these mini strawberry galettes you should try:

Blueberry Galette with Cornmeal Crust

Strawberry Rhubarb Pie

Raspberry Streusel Cake

Strawberry Icebox Cake

Raspberry Champagne Pop-Tarts 

 

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Mini Strawberry Galettes

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

These mini strawberry galettes are tiny crimped pie crusts filled with juicy fresh strawberries and topped with a simple almond crumble. The perfect way to ring in summer produce! 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 180
  • Yield: 7 1x
Scale

Ingredients

For the pie dough:

  • 13/4 cups (210 gm) all-purpose flour
  • 11/2 teaspoons sugar
  • Heaping 1/4 teaspoon salt
  • 1/3 cup (70 gm) chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons (85 gm) chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water

For the streusel:

  • ¼ cup plus 1 tablespoon (45 gm) all-purpose flour
  • 3 tablespoons (15 gm) almond flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons (40 gm) unsalted butter, cold and cubed

For the filling:

  • 1 pound strawberries, hulled and sliced between 1/8”-1/4” thick
  • 1/3 cup (65 gm) sugar
  • 11/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For assembly:

  • 1 large egg
  • Sliced almonds, for sprinkling
  • 3 tablespoons (15 gm) almond flour

Instructions

To prepare the pie dough:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes or up to 2 days.

To prepare the streusel:

  1. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy with pea-sized clumps throughout. Keep cold until ready to use.

To prepare the filling:

  1. Toss the strawberries, sugar, cornstarch, and vanilla together in a large bowl just before assembling the galettes.

To assemble the galettes:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Crack the egg in a small bowl and have a pastry brush ready. Roll out the chilled dough on a floured surface until 1/8” thick. Use a 4-1/2” round cutter (or a drinking glass approximately the same size) to trim out rounds of dough. Place them on the prepared baking sheet and collect the leftover dough to re-roll and trim more rounds. You should be able to make 7, but try not to overwork the dough. Use the pastry brush to brush a thin layer of the egg white in the center of each pie dough round, leaving a 1” border around the edges. Sprinkle 1 teaspoon of almond flour on top of the egg white and begin layering strawberries inside of the galettes. Be sure to leave the 1” border around the edges. You can pile your strawberries up about an inch, but be sure not to go any higher so that you can fold the dough over the filling easily. Use your fingers to fold the edges of the galette on top of itself around the perimeter of the pie dough round (see photos). Press all around the edges to make sure that the dough is gently sticking to the dough it’s folded over on top of. If you don’t press down, your galette may unfold and open up in the oven! Whisk the egg together and add a teaspoon of water to the bowl to make an egg wash. Brush on the edges of the folded pastry. Sprinkle the streusel on top of the strawberries and bake in the preheated oven for about 25 minutes or until the pie crust is golden and the filling is barely bubbling. Allow to cool prior to serving.

Notes

  • Keeping your dough really cold at all phases is super important for making sure that the galettes don’t unfold in the oven. If at any point the dough gets warm, just pop it in the fridge or freezer briefly to chill up. 

 

 

Baked Alaska

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

There are some things that are just better off together. Take for instance peanut butter and jelly or popcorn at the movies. Likewise, cheese tastes best with wine, Justin is stellar with Selena, and jeans are always perfect with a good-fitting white tee. I have a lot of opinions about things that go well together, particularly as it pertains to food, and today I’m sharing with you a dessert featuring my favorite match made in heaven: cake and ice cream. Today’s baked Alaska dessert is a winning combination stuffed with the Bonnie and Clyde of sweets, so let’s dive right in!

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

Okay, I already know what some of you are thinking. “What is a baked Alaska?!” I hear you. Brett spent a solid month rolling his eyes at the name of this dessert, so if it’s new to you too, join the club. Baked Alaska is a classic frozen dessert with alternating layers of cake and ice cream coated in a toasted meringue. I’m not sure who came up with this little icy dream, but I’d love to give them a hug and a high five because it is delicious. I think you’ll like it too.

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

This recipe for baked Alaska comes from Jessie Sheehan’s new book, “The Vintage Baker.” Featuring loads of throwback mid-century recipes updated for modern tastes, Jessie’s book is filled with baked goods that will remind you of days of old and will leave you feeling seriously hungry. Although I was really interested in a ton of the recipes from her book, I opted to test out the baked Alaska first, and I am thrilled to share it with you today!

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.comTo make the baked Alaska, we start with the cake. A dark cocoa cake is baked in a thin layer at the bottom of a 9″x13″ pan. After cooling, the cake is cut into three equal-sized rectangles, sized to fit into a standard loaf pan. A layer of plastic wrap lines said pan before alternating layers of the cake and store-bought ice cream are stacked inside of it. Once the pan is filled to the brim, the cake is covered with plastic wrap and heads back to the freezer to firm up solid.

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

When the baked Alaska is frozen, we whip up a simple meringue made from egg whites and sugar. The frozen cake is inverted onto a prepared plate and the whole thing gets coated in a layer of fluffy meringue. To finish off the dessert, we toast the meringue with a kitchen torch (or briefly in the oven) until the whole thing is golden brown. Baked Alaska, although seemingly complex and difficult to make, is actually a semi-homemade treat that nearly anyone could achieve!

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

Congratulations to Jessie on the release of her new book! Give this baked Alaska a try and let me know what you think! This is the perfect treat to wow with at your upcoming summer shindigs. Happy baking and stay tuned for another recipe coming later this week!

If you like this baked Alaska you should try:

Mint Brownie Ice Cream Cake

Strawberry Icebox Pie

Hot Fudge Sundae Cake

Black Forest Ice Cream Cake

Vegan Coconut Lime Ice Cream Pie

Confetti Ice Cream Cake

 

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Baked Alaska

Baked Alaska recipe from the Wood and Spoon. This is a simple dark cocoa chocolate cake layered into a bread pan with store bought ice cream. The layered rectangle cake is frozen and then coated with fluffy French meringue before being toasted. the recipe for this classic vintage dessert comes from Jessie Sheehan new book. Find the recipe and how to for this summer dessert on thewoodandspoon.com

This recipe for baked Alaska features layers of homemade dark cocoa chocolate cake and store-bought ice cream. The whole thing is coated in toasted French meringue, making this is a show-stopping summertime dessert.

  • Author: Jessie Sheehan
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 420
Scale

Ingredients

For the cake:

  • ¾ cup plus 2 tablespoons (125 gm) all-purpose flour
  • 6 tablespoons (30 gm) dutch-process cocoa powder
  • ½ cup (100 gm) packed dark brown sugar
  • 1/2 cup granulated sugar
  • ½ teaspoon baking soda
  • Rounded ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 egg yolks
  • 11/2 teaspoons pure vanilla extract
  • ¼ cup (60 mL) vegetable oil
  • ½ cup (120 mL) buttermilk, at room temperature
  • ½ cup (120 mL) boiling water
  • 11/2 teaspoon espresso powder
  • 3 pints (1.4 liters) ice cream such as strawberry, chocolate, and vanilla

Meringue:

  • 6 large egg whites, at room temperature
  • 1 cup (200 gm) granulated sugar)

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees. Grease a 13-by-9-by-2- inch pan with nonstick cooking spray or softened butter, line with parchment paper, and grease again Line a 9-by-5-by-3 inch loaf pan with a piece of plastic wrap that hangs slightly over all four sides.
  2. In the bowl of a stand mixer fitter with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, baking soda, and baking powder, and salt on low speed until well incorporated.
  3. In a bowl, whisk together the yolks, vanilla, oil, and buttermilk until combined. With the stand mixer on medium-low speed, slowly pour the wet mixture into the dry ingredients and beat until incorporated. Scrape down the bowl with a rubber spatula as needed.
  4. In the same bowl, combine the boiling water and espresso powder, add it to the batter in the mixer bowl and mix for 30 seconds on low speed until smooth.
  5. Pour the batter into the larger, parchment paper-lined pan and bake for 14-16 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the middle comes out with a moist crumb or two. Let cool completely and freeze for 30 minutes or up to 3 days, tightly wrapped.
  6. Place the strawberry ice cream in the microwave on high power for 20 seconds, or soften it on the counter until it scoops easily but isn’t melted. Place the ice cream on the bottom of the prepared loaf pan. Drape a piece of plastic wrap over the ice cream and use your hands to press it down into a flat, even layer.
  7. Cut the cake into three 4-inc wide pieces. Place 1 piece of the cake over the strawberry ice cream and press down. Return the other two pieces to the freezer.
  8. Soften the chocolate ice cream as you did the strawberry. Using plastic wrap and your hands, spread it into an even flat layer over the cake. Place another piece of the cake over the chocolate ice cream and press down. Repeat with the vanilla ice cream and the last piece of cake The last piece will be above the edge of the pan.
  9. Freeze until hard, at least 4 hours, preferable overnight, tightly wrapped in plastic wrap.

For the meringue:

  1. Whisk the egg whites in the bowl of a stand mixer on medium-high speed until foamy. Slowly add the granulated sugar, 1 tablespoon at a time, and whisk on high speed until stiff, glossy peaks form, at least five minutes.
  2. Remove the loaf pan from the freezer and lift out the cake using the plastic wrap sling. Dip the bottom of the pan briefly in hot water if it has trouble releasing. Invert the cake onto a heatproof serving platter (the bottom layer is now the top) and generously cover the cake in meringue using an offset spatula or butter knife. Using a kitchen torch, if you have one, gently brown the meringue, or place the cake under the broiler for 1 or 2 minutes, watching closely to make sure it does not burn.
  3. Slice the cake with a long serrated knife and serve immediately. It is best the day it is made, but will keep in the freezer, lightly wrap in plastic wrap, for up to 3 days.

Rosé Popsicles

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

Ok, ok, I know…. TWO BOOZY RECIPES IN LESS THAN A WEEK!? All I can say is that it’s summer and I’m living large and taking charge, okay? Last week you got raspberry champagne pop-tarts and this week we’re cooling off with ultra basic (but super delicious) rosé popsicles. Prepare your liver and bellies for these summer water treats.

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

Let the record show that rosé is my beverage of choice in the summer. It’s delicious, totally refreshing, and I like to trick myself into thinking it’s a little more hydrating than a margarita or daiquiri.  But let’s be honest- sometimes a cold beverage isn’t good enough in the summer. Sometimes you need something colder.

Sometimes you’re so hot you fear your face might actually melt off. Sometimes you’re tired of embarrassing sweat stains soaking through your jean shorts. Sometimes a frozen treat is the only thing that will take the edge off of the Africa-hot temperatures in your backyard. Luckily, when the sun is assaulting you and you need hydration and dessert all at the same time, there’s rosé popsicles to save the day.

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

I got the idea for these rosé popsicles from Jeni’s Splendid Ice Creams. Earlier this spring, they came out with a Frosé sorbet that was so good that I knew I had to recreate the flavor in popsicle form. I followed Jeni’s advice and used pureed pears as the sweet base for the frozen mixture and I added a dry rosé and fresh summer strawberries to round out the flavor of these pops. The result is nothing short of fab.

These rosé popsicles are every bit as boozy as they are dessert, a treat that tastes entirely like rosé wine and fresh fruit all at the same time. But the best part is how simple they are! All of the ingredients get dumped into a blender and the pureed mixture heads straight for the popsicle molds. I like to add a few sliced strawberries at the end, but this step is entirely optional and up to you. Your call!

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

I’m sharing these rosé popsicles today in celebration of Billy’s annual popsicle week! You might remember that last year I shared the recipe for roasted strawberry and buttermilk popsicles. The event is always hugely successful, so I was excited to be able to participate again. Be sure to check out his site for more frozen treats that a number of bloggers will be sharing later this week. In the meantime, give these rosé popsicles a try and let me know what you think! Happy hump day!

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

If you like these rosé popsicles you should try:

Rose Margaritas

Roasted Strawberry and Buttermilk Popsicles  

BBC (Baileys, Banana, Coconut) Popsicles

Lemon Mint Sorbet

Vegan Coconut Lime Ice Cream Pie

 

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Rosé Popsicles

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

These Rosé popsicles are boozy treats inspired by everyone’s favorite summer wine! With a pear and strawberry puree base, these pops are icy beverages in dessert form that everyone will enjoy!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 240
  • Yield: 10 1x
Scale

Ingredients

  • 1 heaping cup (150 gm) peeled, chopped pear
  • 1 heaping cup (150 gm) stemmed, quartered strawberries
  • 12 ounces rose (preferably one that isn’t terribly sweet)
  • 2 ounces simple syrup
  • ½ cup sliced strawberries, optional

Instructions

  1. Combine all of the ingredients in a blender and process until smooth. Divide the mixture between 10 (2.5 ounce) popsicle molds and freeze in a flat place in the freezer for one hour. Use a popsicle stick to break up any frozen chunks and push the sliced strawberries into the mixture. Add the popsicle sticks and freeze until solid, about 6 hours. Unmold and enjoy!

Notes

  • I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
  • The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.

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Raspberry Champagne Pop-Tarts

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

Do you ever wonder how you wound up where you are in life- the events and people and moments that have made you who you are today?

I went to college at Samford University in Birmingham, AL, and the four years I spent there were primarily focused on the tight-knit group of friends that I became apart of. There were best friends, a few who dated, sisters and brothers, and the relationships that formed in the midnights and bags of popcorn we shared somehow became deeply woven into who I was, who I am even today.  

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.
photo by dreamtown co.

In the years that have passed since graduation, some things have changed. There’s been marriage and children, brokenness and death. People have lost touch and moved away. But despite all the change and years that separate us from our 22-year-old selves, there’s still this unmistakable bond, a realness and connection that is so tangible and electrifying that I think you could feel it if you witnessed us together even just for a second. Truly, it’s a remarkable something unlike anything I’ve ever known.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood. Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

We gathered together, all of us friends with our spouses and children, at the lake this past weekend. We told the same jokes and played the same games. We shared meals together and held each other’s babies. We talked about how things used to be and made plans for the future, and for a few days, we were entirely different yet somehow exactly the same.

In the quieter moments of the weekend, I caught myself wondering what would be the sum of all the math we’ve been doing- the addition, division, and multiplication of our group that shaped who we are individually and together. The humans we’ve grown into are a product, in part, of the lessons we learned and experiences we shared during our time together, and watching my friends laugh and move and play like resurrected versions of the 20-year-olds I grew up with was a reminder that what we have is so rare and special that I’ll likely never replicate it again in my life, not even in a million years. Something about that togetherness felt almost holy, and the lump in my throat even now as I write this is proof enough that those relationships from my formative years have affected me to my core. They made so much of who I am today.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.
photo by dreamtown co.

Have you experienced this before? Do you have a friendship that is so intricately tangled with who you are that you can’t tell what belongs to you or was imprinted on you by them along the way? I’m ending our lake weekend away with friends feeling like the richest girl on earth and so sure of those relationships. I know I could go anywhere, for any length of time, and I’d be carrying those people with me, leaving traces of our story like pins on a map that tell of who we are and what we became together. It’s one of the best feelings I know.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

I won’t say much about these raspberry champagne pop-tarts. These mini pies are sweet and special, like a tiny celebration in a bite-sized form. With a simple fruit and booze filling and my favorite pie crust wrapped around it, these raspberry champagne pop-tarts are equal parts simple and delicious. Although the recipe for these raspberry champagne pop-tarts only yields a few, you can easily double it to feed a crowd- the perfect dessert for sharing at your upcoming summer celebrations. Give them a try and let me know what you think! Love to you all and have a great weekend!

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

If you like these raspberry champagne pop-tarts you should try:

Elderflower Champagne Cupcakes

Strawberry Fig Pop-tarts

Cranberry Pear Pop-tarts

Raspberry Streusel Cake

Berry Rhubarb Tart

Raspberry Lemon Linzer Cookies

Raspberry Rhubarb Crumb Cake

 

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Raspberry Champagne Pop-Tarts

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

These raspberry champagne pop-tarts have a raspberry champagne jam filling and a tender, flaky pie crust shell. A simple champagne glaze tops each one!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 180
  • Yield: 9 1x
Scale

Ingredients

For the pastry:

  • 13/4 cups (210 gm) of all-purpose flour
  • 1/4 teaspoon salt
  • 11/2 teaspoon sugar
  • 6 tablespoons (85 gm) butter
  • 1/3 cup (70 gm) shortening
  • 5 tablespoons (approximately) of ice water
  • 1 large egg

For the raspberry champagne jam:

  • 1 cup (130 gm) fresh raspberries (or thawed from frozen)
  • 1/3 cup (80 gm) champagne
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • pinch of salt

For the glaze:

  • 1 cup (115 gm) powdered sugar
  • 23 tablespoons champagne

Instructions

To prepare the pastry:

  1. Combine flour, salt and sugar in a medium sized bowl.
  2. Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Pat the dough into a round, flat disk. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the jam:

  1. Combine all of the ingredients in a small saucepan. Place the pan over medium heat and stir regularly to break up the raspberries until the mixture is thick and bubbly, about 8 minutes. Spoon into a heat-safe bowl and place a sheet of plastic wrap directly on top of the jam. Allow to cool at least to room temperature.

To prepare the pop-tarts:

  1. Whisk an egg in a small bowl for the egg wash and set aside.
  2. Roll out the disk of pastry to 1/8” thickness on a floured surface. Using a 2-1/2″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom). Use a pastry brush to paint the egg wash around the perimeter of half of the circles. Place one teaspoon of cooled filling in the center of the rounds with the egg wash. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Freeze the pop tarts on the baking sheet for 2 hours. Refrigerate the whisked egg in the meantime.
  3. When ready to bake, preheat the oven to 375 degrees. Vent the top of each rectangle by poking the top of the pastry with a fork 1-2 times and brush with the remaining egg wash, if desired. Bake the tarts, uncovered, for almost 25 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

  1. Whisk together the powdered sugar and 2 tablespoons of champagne until smooth. You can add an additional tablespoon of champagne if desired, but be sure to keep the glaze thick enough to stay on the pop-tart. You can test how it spreads on the back of a large spoon or try it out on a single pop-tart before you glaze all of them.

 

 

Tomato Olive Rolls

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

In another life, I would be outdoorsy. I’d enjoy things like camping and cycling and building fires. Instead of being cuddled up under an umbrella at the pool, I’d be belly flopping into the ocean, rolling in the sand, and pulling fish from the water with my bare hands.

I’ve been an indoor cat most of my life and, as a result, have indulged primarily in hobbies that are done from the comfort of my air-conditioned home. Baking, sewing, and Netflixing are among some of my favorite activities, a truth that has been largely influenced by my aversion to bugs and boob sweat. Yes, it’s the indoor life for me, forever and always, but there’s just this one little thing that I wish I was good at.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

I really want to be a gardener. In my dreams I have giant square planters filled with vine-ripened tomatoes and herbs and spicy orange peppers. I tend to rows of blackberry bushes with ease and teach my kiddos how to hunt out the ripest fruit. My flower pots are filled with ferns and pansies and geraniums and they even manage to survive a hot weekend without being fried to a crisp. Unfortunately, these are just dreams, and in the real world of green thumbs and black thumbs, I belong to the latter. This is the reality of outdoor Kate.

The older I get (and the longer I continue to pay for my own groceries) the more I appreciate the value of being able to live off the land. My husband and I have an above-ground garden with a few small produce plants that he bought from the store. It’s been a whole month and I have yet to kill anything, although, to be fair, my husband is 100% responsible for any and all work that has been done to it at this point. As far as I’m concerned, I’ll keep our kids (and him) alive if he can remember to weed-eat and water the peppers, okay? Still, I am set on this tiny baby garden of ours producing some killer veggies someday, and when it does, you can bet I’ll be throwing them into all sorts of treats. Like these tomato olive rolls.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

The inspiration for these tomato olive rolls came from a bakery treat a friend bought for me a few years ago. It was a soft yeast dough filled with asiago cheese and briny olives, the tomatoes and herbs adding Italian flair and moisture for the filling. Immediately, I set out to make the rolls, and within a few days I had landed a recipe I really liked. Although I’m always  fan of yeast doughs, I really wanted another option that wouldn’t require so much waiting time and energy in the kitchen. Enter tomato olive rolls 2.0.

This second round of tomato olive rolls is made with a scone-esqsue dough that is tender and cakey yet pliable enough to roll into pinwheels. I got the idea from that cinnamon roll I told y’all about a while ago, and I’m pleased to say that I was able to tweak my favorite scone recipe to create the dough for these delicious little friends. Let’s talk about how to make them.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

For the dough, we start by mixing the dry ingredients. Flour, salt, sugar, and baking powder are stirred together before ice cold butter is cut in. Heavy cream is added to make the dough come together, and we set the whole lot of it aside while we prep the insides. 

For the filling, we use two types of finely chopped olives, diced tomatoes, and a blend of asiago and mozzarella cheese. The goods are all layered on top of the rolled out dough with schmear of basil pesto and a sprinkle of herbs. The whole thing gets rolled up in a tight tube and sliced into flat little pinwheels that are ready for baking.

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

The tomato olive rolls arrive from the oven with a light golden crust and a tight spiral of cheesy tomato goodness. Allow the pastries to set slightly before serving, but keep in mind they are best consumed the day they are made. These tomato olive rolls are perfect summer appetizers for all your outdoorsy (and indoor!) events. Give them a try and let me know what you think! If you have any input on how this indoor gal can get into gardening, I’d love to hear it. I’m set and determined. Happy Friday and Happy Baking!

If you like these tomato olive rolls you should try:

Tomato Galette with Pesto and Feta

Buttermilk Biscuits with Pepper Bacon, Cheddar, and Egg

Cheddar Cornmeal Chicken Pot Pie

Maple Bacon Scones

 

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Tomato Olive Rolls

Tomato Olive Rolls by Wood and Spoon blog. These are scone like pinwheels with basil pesto, green and black olives, mozzarella and asiago cheese, and tomatoes! All of the ingredients are wrapped up in the butter and cream dough and baked until the cheese and crust are golden brown. These are similar to appetizers you can make with crescent rolls! Find the recipe and how to for these Italian mediterranean party snack foods on thewoodandspoon.com

These tomato olive rolls are made with a quick scone-like dough and are filled with asiago and mozzarella cheese, olives, tomatoes, basil pesto, and herbs. Try these summer appetizers today!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 20 1x
Scale

Ingredients

For the dough:

  • 21/2 cups (325 gm) all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • ¾ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and cut into chunks
  • ¾ cup (180 gm) heavy whipping cream, cold, plus more for brushing
  • 1 large egg, cold

For the filling:

  • Two tablespoons prepared basil pesto
  • 1/3 cup (70 gm) black olives, diced small
  • 1/3 cup (70 gm) green olives with pimentos, diced small
  • 2/3 cup (135 gm) small diced Roma tomato, seeded (another large variety is fine)
  • 2/3 cup (80 gm) shredded asiago cheese
  • 2/3 cup (80 gm) shredded mozzarella cheese
  • Pepper
  • Baking spray or canola oil spray

Instructions

To prepare the dough:

  1. Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, sugar, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream and egg. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms- do not overwork the dough. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Cover the dough with a tea towel while you prep your other ingredients, but don’t let it sit out more than 15 minutes.

To assemble the rolls:

  1. When ready to bake, roll out dough to a 8″x20″ rectangle, about 1/8” thick. Spread basil pesto out evenly over the dough. Sprinkle evenly with olives, tomatoes, and cheese. Finish with pepper, to taste.
  2. Starting with the widest end closest to you, begin to roll the dough somewhat tightly away from you until you reach the end. When finished rolling, pinch to seal the dough seam at the end. Slice the log into ¾” rounds and arrange them on the sheet pan. Bake in the oven until the crust is golden brown, usually about 20 minutes depending on the size of your rolls. Allow to cool slightly before consuming. Rolls are best eaten the day they’re prepared but can be reheated the following day.

Peach Lattice Pie

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

Happy Monday, y’all! I hope you’re slaying this week with so much joy and buckets of fun. Today I’m sharing a classic recipe for peach lattice pie along with a gift guide for the Dads that we’re celebrating this upcoming Father’s Day. Let’s get started!

You know, we don’t spend enough time loving on the guys around here. It’s not uncommon for me to roll my eyes or poke fun at my husband on the pages of this blog, but the truth is that he’s a killer dude and dad, and he deserves all the gratitude and recognition my wallet has to offer. Thus, I give you the gift guide for the Dads who have everything. No need to stress over the perfect present- I’ve done it for you.

Peach Lattice Pie and Father's Day Gift Guide

  1. Filson Duffel Bag– The manly choice for luggage, Filson’s rugged design is durable and time-tested, the perfect gift for a guy on the go. 
  2. World’s Best Dad Mug– Calling all “The Office” fans! You dad wants this Michael Scott-inspired mug. He needs it. He deserves it. 
  3. RIF6 Cube Mobile Projector– A 2 inch movie projector with built-in speakers and a LED display so that you can make a movie theatre out of your smartphone or computer wherever you are. 
  4. Lululemon Metal Vent Tech Shirt– This shirt contains Silverscent technology that inhibits the growth of odor-causing bacteria. No more stinky laundry here. 
  5. Toppling Timbers– LIFESIZE JENGA. Enough said. 
  6. Jack Rudy Tonic Trio– Quality small batch bar goods for your mixologist man.
  7. DJI Spark Drone– If your dude doesn’t have a drone yet, now is the time. 
  8. Craft Beer Glasses– Italian glassware fit for even the thirstiest of beer snobs.
  9. Espro Travel French Press and Mug– This is the on-the-go version of the double filter French press that I use at home. Get this for the guy who needs good coffee, even on the run. 
  10. Traeger Pellet Grill– My husband FLIPPED over this grill. With the versatility to grill, smoke, bake, braise, roast, and BBQ, Traeger grills provide consistent results and excellent taste, all wrapped up in a unique and aesthetically pleasing design. Check out their line of grills!

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

If you, like me, have found that the way to your Dad’s heart isn’t gift but food, I’ve got ya covered on that end too. Look no further than this peach lattice pie. With a bourbon and butter filled pie crust and a cinnamon scented peach filling, this peach lattice pie is the perfect treat to make for your guy this Father’s Day. 

To make this peach lattice pie, we start with the crust. The dry ingredients are stirred together before a healthy amount of butter is cut in. The seriously special part of this crust is the bourbon. Where normally we would add icy water to the butter and flour mixture, here, a smidge of bourbon is added to the water so that our crust just barely rings of those yummy caramel flavors. Once the crust comes together, set it aside to chill in the fridge while you prep your filling. 

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

A whole pound of fruit fills this peach lattice pie. Sugar, thickener, and the smallest bit of cinnamon round out the remaining ingredients that will stuff into the pie. Stir it all together and allow the fruit to get sweet and juicy while you roll out dough to line the pie plate. Scatter the filling into the plate and lattice the pie closed. Bake in the oven until the crust is golden, the fruit bubbling beneath it.

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

I’m thrilled to be sharing this peach lattice pie from Amber Wilson’s new book, “For the Love of the South.” A fellow Southerner (she even graduated from my alma mater!), Amber captures the essence of the South with her words, recipes, and flavor combinations. Although there were a number of recipes that begged to be made, I knew this peach pie would be a surefire hit at home. I’m honored to share Amber’s work with you today, and I hope you’ll check out her book soon.

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

Don’t forget to love on the Dads in the coming week. Stay tuned for a second recipe that will be coming at the end of the week! Happy baking, y’all!

If you like this peach lattice pie you should check out:

Peach Berry Pie

Peach Semifreddo

Berry Almond Streusel Pie

Peach Crumb Muffins

 

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Peach Lattice Pie

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

This peach lattice pie has an all-butter crust that is spiked with bourbon and a cinnamon and lemon zest scented filling. A fun take on a classic Southern dessert, this peach pie is hard to beat!

  • Author: Amber Wilson
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes
Scale

Ingredients

For the pie dough:

  • 21/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 3 tablespoons sugar
  • 2 sticks (8 ounces) cold unsalted butter, cubed
  • 2 tablespoons bourbon
  • 1 cup ice water

For the filling:

  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • Seeds of 1 vanilla bean
  • 1 pound unpeeled peach wedges (from about 4 peaches)
  • Pinch of sea salt
  • 1 heaping tablespoon cornstarch

For assembly:

  • 1 egg, for brushing
  • 1 tablespoon unsalted butter, cubed
  • Sugar, for sprinkling

Instructions

Make the pie dough:

  1. In a stand mixer fitted with a flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
  2. In a measuring cup, combine the bourbon and ice water. With the stand mixer on low speed, slowly dribble in the bourbon water one tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all of the bourbon water for the dough.) Pinch the dough between your fingertips ; it should be smooth, not sticky or crumbly. Gently press the dough together. Divide in half and gently shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes and up to 3 days.

Make the filling:

  1. In a large bowl, combine the sugar, lemon zest, cinnamon and vanilla seeds and rub between your fingers to combine (this infuses the sugar). Add the peaches, sea salt, and cornstarch. Toss until the peaches are evenly coated.

Assemble and bake the pie:

  1. On a lightly floured surface, roll out one piece of dough, rotating in quarter-turns, until 12-14” in diameter and 1/8” thick. Gently fit the dough into a 9” pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1” overhang.
  2. Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the sides and bottom of the pie shell with a thin layer of egg white (reserve the remaining egg for brushing the top of the pie). Place in the fridge for 30 minutes.
  3. Meanwhile, roll out the remaining disk of dough, rotating in quarter-turns until 1/8” thickness. Cut the dough into six 1-1/2” wide strips. Place the strips on a baking sheet in the refrigerator until ready to use.
  4. Tumble the peaches into the chilled pie shell. Scatter the butter over the peaches. Place three strips of dough on top of the peaches horizontally. Then, one by one, place the remaining strips vertically, lifting every other horizontal strip to create a basket weave lattice. Trim the edges with scissors even with the bottom crust. Gently press to seal the edges of the pie dough so the top and bottom crusts seal together, then carefully roll the crust over itself so that the rolled edge sits on the lip of the pie plate. Crimp the edges. Beat the reserved egg and gently brush onto the edges and top of the pie. Sprinkle the top with sugar. Place the pie in the fridge for 20 minutes to set the pastry.
  5. Preheat the oven to 425 degrees. Line a rimmed baking sheet with a piece of foil.
  6. Place the pie on the lined baking sheet and bake in the oven for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the crust is golden brown, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Let cool on a wire rack for an hour if you can wait. Leftovers will keep at room temperature for 2 days or in the fridge for 3 days.