Peach Pie from Columbus, Ga.

Travel the world with A Baker’s Passport: Recipes for Breads, Savory Pies, Vegetarian Dishes, Tarts, Cakes and Cookie Classics (2019, www.abakerspassport.com) by food writer, chef and educator Susie Norris.

Baking is an international language, an art form, and for some, a calling. The term applies to everything that comes out of the oven: soufflés, meat and poultry, cakes, sweet and savory pies, breads, cookies, etc. Norris believes that home-baked meals and mood-lifting sweets unite communities and families around the world.  In her new cookbook, she shares more than 200 technique-driven recipes culled from her global travels and her award-winning blog, Food Market Gypsy, designed to inspire home cooks as well as experienced chefs.

“I’m a lifelong, culinary road-tripper traveling through the world’s great food towns and traditions to explore what is baking where. This book visits beautiful countries with artisan baking traditions,” says Norris. “By exploring recipes in their regions, we help keep those traditions alive and relevant.”

Throughout the pages of A Baker’s Passport, Norris teaches techniques for classic baked dishes and explores heirloom recipes, and the context of their origins. For example, why do we consider croissants to be French when they originated in Vienna? How did Shoo Fly Pie get its name?

Recipes include: Black Forest Cake from Germany, Enchiladas from Mexico, French classics like Quiche Lorraine and Creme Brûlée, Arctic Char en Croute from Iceland, Barbecue Pork Bao from Hong Kong, Beef Wellington from Wales, Creole Crawfish Pie from New Orleans, Flourless Chocolate Torta Caprese from Italy, Parker House Rolls from Boston, Sacher Torte from Vienna, Shepherd’s Pie from England and more.

Peach Pie from Columbus, Ga.

    For the pie dough:

2 cups (9 ounces) all-purpose flour

1/3 cup (3 ounces) cake flour

1/4 teaspoon baking powder

1 teaspoon salt

2 tablespoons granulated  sugar

1/2 cup (4 ounces/1 stick) butter, cubed

2 tablespoons shortening (preferably non-hydrogenated)

1 teaspoon lemon juice

3 tablespoons water

    For the peach filling:

10 ripe peaches, peeled and cut into 1/2-inch-thick slices

3/4 cup firmly packed brown sugar

1 tablespoon vanilla extract

1 teaspoon salt

1 tablespoon lemon juice

1/2 teaspoon cinnamon

Egg wash (1 egg and 1 tablespoon water, mixed)

Sift the flours, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the sugar and butter, mix for about 20 seconds, leaving some chunks. Add shortening, lemon juice and water and mix for another 20 seconds.

Transfer dough to a floured work surface, knead a few times just until dough comes together. Flatten dough into two discs, wrap them in parchment paper or plastic wrap, and refrigerate for 20 minutes.

Preheat oven to 325°F.

Combine all filling ingredients (except egg wash) in a medium bowl and set aside.

On floured work surface, roll one dough disc to a 12-inch circle, about 1/4-inch thick. Fit dough in pie pan, top with peach filling. Roll out remaining dough disc to a 10-inch circle and place on top of filling. Crimp seams and flute edges using fingertips or the tip of a spoon. Cut steam vents in the top crust, then coat the top of the pie with egg wash using a pastry brush. Bake for 30-45 minutes, until crust is golden brown. Allow to cool for at least 10 minutes. Serve warm with ice cream or Chantilly Cream.

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