I was kind of disappointed with my level of laziness on Sunday - basically I only left my apartment to go on the world's shortest run, and then to walk the dog I was dog sitting. I just felt exhausted after being out until midnight both Friday and Saturday. Am I old? To be fair, I did use up almost all of my energy at a Yankees vs. Red Sox game on Friday night. The Yankees won and it was epic!! Everyone was going nuts in the crowd (aside from Pat, who is horrifyingly a Red Sox fan). Even though it was super fun, I felt kind of out of whack the rest of the weekend.
Sunday I spent the day watching Life of Kylie and How to Cake It YouTube videos. Has anyone seen the HTCI channel? I'm working on the cookbook and I am obsessed with Yolanda and her cakes. They remind me of my previous obsession with Cake Boss, but less drama. She makes some of the craziest creations and they are seriously impressive. I'm thinking now that I'd like to practice more layer cakes (not that I could ever do any of the cool fondant decorations and carvings that she does) but they are so fun!
In the meantime, I have become obsessed with pie dough. I feel like I've finally gotten the hang of it and now that I've been churning out galettes, it is time to master some lattice work. This Peach and Plum galette was seriously delicious but stay tuned for some more pies on the blog soon!
Peach & Plum Galette
To make the dough, combine flour and salt. Add in butter cubes and gently mix with fingers. Add apple cider vinegar into the water and add in liquid bit by bit. Use fingers to combine until it just comes together. You can add in more water (little by little!) as needed. Shape dough into a disc and put in the refrigerator for 30 minutes.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Toss together peaches and plums with flour, sugar, cinnamon and lemon juice. Remove the dough from the oven and roll it out into a floured surface. Roll into a circle about 1/4 inch thickness. Pour fruit into the center of the dough and gently fold up the edges so that the fruit is held in the center. Using a brush, gently egg wash the edges and sprinkle with turbinado sugar.
Bake galette in the oven for about 30-35 minutes until golden brown.
- 1 1/2 cup all purpose flour
- 1 stick (8 tbsp) cold butter, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 4 tablespoons ice cold water
- 1 egg white (for egg wash)
- 2 tablespoons turbinado sugar
- 2 lbs of peaches and plums, cut into slices
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 lemon juice