Welcome to my Cooking with Friends series! This spring, as I work on cookbook projects that keep me very busy, I’ve invited some of my favorite blogger friends to share recipes with you. I hope you’ll have just as much fun cooking and baking with them as I do.
Today, I’m welcoming Claudia from The Brick Kitchen. Claudia lives “down under,” in Australia, where she is a medical student, as well as an accomplished baker, food writer, and photographer. Claudia’s blog was nominated in 2016 at the Saveur Blog Awards, and as you navigate her site, I think you’ll fall in love with her mouthwatering recipes just as hard as I did when I first discovered it about a year ago. If you’re a sucker for baked treats, you absolutely must check out her site! Today, she is sharing her colorful Peach & Blackberry Pie with Olive Oil Gelato. Enjoy!
This is actually the first fruit pie recipe I published – pies aren’t really a ‘thing’ in the Southern hemisphere. Thin fluted tarts, yes, but pies, complete with proper deep pie tins and lattice covers, just aren’t done. Our meat pies are famous though – mince, steak & cheese or potato-topped – often from a service station or small town bakery as a stop on a long summer road trip, and always eaten with your hands, greasy with pastry flakes and topped with a squeeze of tomato sauce (ketchup, I mean). My interest in pie-making began with a visit to Four & Twenty Blackbirds on a trip to New York for the Saveur awards. I practiced their pastry, and since then I’ve made the Strawberry & Ginger pie; a salty honey pie, Momofuku’s crack pie and David Lebovitz’s chocolate bourbon pecan pie – and it isn’t quite so scary anymore. I love how a fruit pie emerges bubbling from the oven, homely and comforting, and easily serves the whole household by the slice. This peach and blackberry pie with olive oil gelato is my new favourite, and a great way to practice your lattice!
It’s best when peaches are at their peak – the magic stage where sticky juice runs straight down your chin and coats your fingers as you bite in, and there’s none of the disappointing dry flouriness you sometimes get at the tail ends of the season. Tart blackberries counterpoint the sweetness, and I held back from my habit of adding more flavours – it really only needs the fruit to shine.
This olive oil gelato is my new favourite. It’s not strange, or oily, or an acquired taste. It’s cool and creamy, and though you notice the olive oil when it first hits your tongue, it quickly becomes something you can’t stop eating. It is a Gjelina recipe – a Venice Beach restaurant whose simple, seasonal vegetable weighted menu had me acquiring their cookbook at the first chance I got. This olive oil ice cream is the ideal, not-too-sweet balance to summer fruit desserts.
So if there is one use for that stone fruit going soft on your kitchen bench and the premium olive oil languishing in the pantry, this is it. Enjoy!
Get the recipe for my Peach and Blackberry Pie with Olive Oil Gelato, or round off a day’s worth of delicious meals with these recipes from my blog:
Lunch: Roasted Eggplant Shakshuka
Claudia Brick is a food blogger and medical student from Auckland, currently studying in Melbourne. The Brick Kitchen started during university as a way to explore her passions for both food and writing, record favorite recipes, and as a chance to switch from physiology and anatomy into something less structured and more creative. It is dedicated to the creation, enjoyment and sharing of food with others, and last year became a finalist for Best New Voice in the Saveur Food Blog Awards. When not in the kitchen, you might find Claudia drinking flat whites at Melbourne cafes, out for a run or buried in a book.
Make sure to follow Claudia through her blog and on social media:
All photos above this point: © Claudia Brick