"ON THIS WEEK'S episode, senior test kitchen editors Shilpa Uskokovic and Jesse Szewczyk are back with a perfect late summer bake: Shilpa's cardamom-laced Peach-Blueberry Crumb Pie. You heard it here first, we think summer is actually peak baking season. (Apologies to your AC.) The produce! The fruit! As a result, we felt it was only appropriate to bake a pie in August, highlighting peak-season fruit in all its glory."
"This pie has three components: a very flakey pie crust, the filling, and a cardamom streusel. Shilpa also walks us down memory lane with how she ended up developing this incredible pie crust recipe, and the magical ratio that ended up cracking the code for her. They walk us through every step of the recipe. Shilpa and Jesse share why pre-cooking your fruit is the secret to a tender, crispy crust and perfectly-set filling, go on to answer listener"
A late-summer cardamom-laced peach-blueberry crumb pie combines a very flaky pie crust, a pre-cooked peach-and-blueberry filling, and a cardamom streusel. Pre-cooking the fruit yields a tender, crispy crust and a perfectly set filling. The pie crust depends on a refined fat-to-flour ratio that produces notable flakiness. The recipe provides step-by-step technique guidance for crust, filling, and streusel. Listener questions about baking technique receive answers, and pie expert Erin Jeanne McDowell is introduced and credited as the author of multiple cookbooks, including The Book on Pie. Bake Club publishes a new monthly bake; September's recipe is a banana-pudding Paris-Brest.
Read at Bon Appetit
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