A short break in between my Provence posts. A food post! Both recipes I’m going to share with you seem to be quite popular on my blog already and have lots of other variants. Greek peaches and Georgian pies – the best!
A year ago – Chocolate-Chocolate Cookies for the First Snow
Two years ago – Autumn Leaves and Karelian Pies
Three years ago – Khachapuri, I’m addicted!
Four years ago – Some Soviet Things for a Change
Aunt Alice’s Peach Pie adapted from www.thesisterscafe.com will make two small pies (or one big) with a runny & chewy fruit filling. Addictive-ly sweet! Check the link to get the entire recipe (which is super short).
My changes: I used no recipe for the pie shell but improvised as usual (see this for example). I used less cornstarch though would suggest using all the 4 tablespoons. Instead of fresh peaches, I found Greek canned peaches – some of them I sliced and the rest processed in the blender. Instead of almond flavoring I added cardamom.
Remarks: you will need to prebake the pie shell, so I would suggest putting some weight on the bottom of the pie (I skipped this with my second pie and, well, it all rose up and the result was not that straight🙂. The filling wouldn’t thicken unless I placed the pies in the fridge which seems to help with some pies.
Result: An addictive sweety-sweet pie with super soft runny peachy filling. Hats off to Aunt Alice, whoever she is!
More ways to use canned (or fresh) peaches:
- Peach & Honey Cake
- Peach, Peanut, & Olive Oil Cake with Vanilla and Lemon
- Peach Pie adapted into Peach, Apple and Banana Pie
- Peach Tart
- Cardamom-scented Peach and Curd Cheese Cake
- Fresh Peach Pie
- Τάρτα με κρέμα και ροδάκινο, Tart with Cream and Peaches
And though the original recipe (and post) for that peach pie was definitely about Georgia, the peach state, here’s a connection to the other recipe I’m revisiting today… Piles of khachapuri, anyone?
Three years ago in a random magazine somewhere up there in the North, in the Komi Republic (Russia) I found a recipe for a Georgian pie which I’m still using now. Recently I decided to bake the famous Adjari Khachapuri again.
My khachapuri might not be authentically Adjari as those should be boat-like and have an egg in the middle, which you break closer to the end of baking. I add the eggs into the filling instead. My khachapuri also mutated to include pine nuts (why not?), spring onions and coriander (they say herbs are almost obligatory for such super-cheese pies), khmeli-suneli seasoning mix and smetana (sour cream) to make the filling softer.
Khachapuri is what comes to your head first thing when you want to eat something hearty, when you have friends coming to your place, when you just want that comfort food (especially in autumn!). Khachapuri is for every occasion and I can sing songs about it just as I do for the sourdough rye bread.
Khachapuri has become so very much known in USSR that we somehow consider it traditional. And although we do know very little how to make authentic Georgian pies (with the recipe varying from house to house, village to village, region to region) if you judge from what you can get in mainstream places, well, at least we do appreciate this super tasty food immensely! In particular in my family khachapuri is something like a family recipe, beating pizza no doubt.
The are hundreds of recipes for these pies, I have already gathered an entire collection on my blog. The recipe for the boat-like khachapuri coming from the Adjari region is this recipe. I guess for the sake of the dough being elastic and shape-able, you’d better not choose a no-yeast no-egg recipe for these pies. The recipe is fool-proof – and who knows, probably you will dare and bake them with an egg cracked in the middle of each pie!
I also baked another batch of these pies on the next day, adding some whole wheat flour to the dough and cottage cheese (5% fat tvorog), kefir, dill, spring onions and Adygea salt (salt + pepper, coriander, garlic, herbs) and khmeli-suneli to the filling. It was even more chewy and rubbery than a pie without tvorog. And as long as you can get hold of good rubbery suluguni cheese – you will succeed!
Other variants of the celebrated Georgian cheese pie khachapuri:
Adding the peach pie to the sweet recipes.