Orange Blossom Peach Pie with Whipped Labneh

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When I visit the farmer’s market on Sundays, I always buy a couple of necessary things like grape tomatoes, goat cheese, fresh farm eggs, herbs, mushrooms, berries, and of course tree ripened peaches. I can’t get enough of peaches during the summer time and they make wonderfully seasonal sweet pie fillings.

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The combination of the sweet peaches and buttery, flaky dough is a perfectly classic American baked good. I decided to add a twist to it by including orange blossom water in the filling and serving it with whipped honey’d labneh on the side. Distilled from the essence of orange tree flowers, orange blossom water adds a delicate and refreshing floral scent and taste that elevates the pie to an almost otherworldly fruit dessert.

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Pie Crust:
Yields two 9″ (23 cm) pie crusts. Recipe Adapted from Pastry Affair

315 grams (2 1/2 cups) all-purpose flour
2 tbsp granulated sugar
1/8 tsp ground cinnamon
1/2 tsp salt
226 grams (1 cup) unsalted butter, freezer cold, cut into 1/2 inch dice
4 tbsp + 2 tsp ice water
1 tsp white vinegar

Egg wash (1 whole egg + 2 tsp water)
Demerara sugar

• In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
• Add half of the cold, cubed butter and rub the butter and flour between your fingers until it resembles coarse sand. (Alternatively, you can use a food processor or mixer with a paddle attachment)
• Add the second half the cubed butter and rub in into the flour, but leave it in larger pieces (approximately the size of a hazelnut).
• Gradually add the ice cold water and vinegar and mix the dough together until the dough holds together when squeezed in your hand. Add more water one teaspoon at a time if needed.
• Place the dough on parchment paper and use the paper to press the dough into a disk. To make the dough uniform, fold the dough in half, using the paper. Press down and fold in the opposite direction. Repeat until the dough appears uniform.
• Cut the dough in half, and shape into two disks, wrap each in plastic wrap, and chill for at least an hour – preferably overnight (or up to 2-3 days). Pie dough can be also kept in the freezer wrapped tightly up to 3 months.
• Working quickly, roll out the first disk on a lightly floured surface into a 14″ (35 cm) round for a 9″ (23 cm) pie pan. Wrap dough lightly around a rolling pin and transfer to the pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1″ (2.5 cm) overhang.
• Pour the strained peach filling (see recipe below) into the pastry shell.
• Roll out the second pie crust to top the filling and create small slits to allow venting. Or create a decorative lattice top.
• Brush the pie crust with the egg wash and sprinkle generously with demerara sugar. Refrigerate the pie for 20-30 minutes.
• Meanwhile, place a large baking sheet in the middle rack of the oven and preheat to 375ºF (190ºC).
• Place the pie on the baking sheet and bake for 80-90 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool completely on a wire rack before serving.

Peach Filling:
1/4 cup granulated sugar
1/4 cup corn starch
2.5 pounds peaches, around 8 small peaches sliced (peeling is optional)
1/3 cup orange blossom honey
Zest of half an organic lemon
2 tbsp orange blossom water (Mazaher)

• Mix the sugar and corn starch in a large bowl until homogeneous. Add the sliced peaches, honey, lemon zest, and orange blossom water and gently mix with a spatula until homogeneous.
• Let it sit in the fridge for 20 minutes, then strain the mixture before pouring it into the pie shell.

Whipped Labneh:
1/2 cup labneh (see recipe here)
2 tbsp heavy cream
1 tbsp orange blossom honey
1/2 tsp orange blossom water (Mazaher)

• Using a hand mixer, whip all the ingredients until airy. Serve cold dollops of whipped labneh with warm peach pie slices.

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Karabij (Semolina Rosewater Pistachio Cookies)

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I’ve always been curious about the science of baking. Understanding how ingredients work together to create specific baked goods is so fascinating and that’s what keeps me driven to try out new recipes and techniques. For example, when I think of a simple pie crust recipe, so many questions rush through my mind: Should I use American butter, European butter, or vegetable shortening? Do I need a fork, pastry cutter or stand mixer to blend in the cold butter? Ice cold water, vinegar, or vodka? Ceramic, aluminum or glass pie dish? Not one technique is “correct” or the best – it’s all a matter of using your best judgement and understanding how all these factors result in unique outcomes.

Baking is like a fun guessing game: you never know what you’re going to end up with. Once you get the basic principles of how ingredients work together, then you feel so liberated to experiment with recipes and use your creative imagination to create almost anything. So when people ask me how I got into baking, or why I’m so passionate about it, that’s usually my answer. Baking makes me feel happy, powerful, and liberated. I love that word.

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So I’m sharing a Karabij recipe today. For those of you who are not familiar with these cookies, they’re typically traditional Lebanese cookies made with a semolina butter rosewater dough that’s filled with a sweetened pistachio paste. I’ve been baking a lot with semolina and pistachios lately. They’re two of my favorite ingredients – and I really can’t wait to play around with some baking techniques to (hopefully!) create a completely new recipe for my next post.

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Make about 35-40 cookies (mine were about 1″ wide and 2.5″ long / 2.5cm x6cm)

Semolina dough:
200g semolina flour (or farkha, finer wheat)
100g farina flour (or smid, coarser wheat)
10g powdered sugar or 1 tablespoon
100g (1 stick) melted butter
26g (2 Tbsp.) rose water
26g (2 Tbsp.) water

Pistachio paste:
100g (3.5 oz or 1 cup) ground pistachio
60g (5 Tbsp.) powdered sugar
15g (1 Tbsp.) rose water
10g melted butter

• Line a large baking sheet with parchment paper.
• In a medium bowl, mix the semolina flour, farina, and powdered sugar.
• Add the melted butter and mix well. Cover the bowl in plastic wrap and let it sit on the counter for an hour.
• Mix in the rose water and water then cover with the damp cloth or kitchen towel and leave the dough to rest for another 30 minutes. If the dough is still crumbly, add water until it just comes together.
• In a small bowl, mix the ground pistachio, powdered sugar, rose water and melted butter until homogeneous and forms a dough. Cover with damp cloth or kitchen towel, set aside.
• Preheat oven to 375°F (200°C).
• Scoop one tablespoon of the semolina dough and roll into a log between the palm of your hands then flatten it to form a thin dough.
• Scoop approximately 2 teaspoons of the pistachio dough and put the filling down the middle. Shape the cookie into rounded logs or fingers with rounded edges.
• Fill and shape the remaining dough and transfer the baking sheet to the preheated oven.
• Bake the cookies for 25 minutes until golden (don’t bake too long or the cookies will harden!) If you prefer a reddish toasted top, place the sheet for 5 minutes under a broiler at the end of the baking time.
• Take out the baking sheet and let the cookies cool down completely. Dust with icing sugar before serving.
• Store in an airtight container for up to 2 weeks, or freeze for up 3 months.