I've said it before, but I will say it again: I love baking. I don't know why, but it brings me comfort. Even when my anxiety is so out of control that I can't eat what I have made.
There is something about the steps and specific instructions that is soothing. Although you can get creative when you want to, there is very little guess work involved. THESE are the ingredients, THESE are the steps and THESE are the baking directions. You really don't have to make any decisions and it distracts your mind from whatever you are fretting about for a glorious, if not fleeting, twenty minutes.
I have heard tales of Scott's grandmother's peach pies. Apparently they were incredible. And I have taken my mother-in-law's advice to not attempt to recreate them, because inevitably, it just won't measure up. But my mother-in-law does a make a mean peach crumble, and this is my take on the mouth watering and heart warming dessert.
My Peachy Apple Blossom has been a work in progress. Just ask Scott about the time that I forgot the corn starch and my dessert turned into baked peach soup in a soggy puff pastry bowl. No I am not kidding, and yes Scott ate it and also pretended that the texture wasn't nauseating.... because that boy was raised RIGHT!! Ha!
My tips for this are simple; DO NOT under any circumstances forget the corn starch and if you don't feel like peeling the peaches, just tell everyone its 'rustic' and its supposed to be that way! People love rustic things.
This makes one large pastry that you can cut like a pie to serve. But if you are feeling fancy, you could always cut the sheet of puff pastry dough into quarters and make individual blossom servings. People will think you are skilled AF.
Peachy Apple Blossom
-6 peaches, peeled and pitted
-2 apples, peeled and cored
-1/4 cup white sugar
-1/4 cup brown sugar
-1 tsp cinnamon
-1 tsp pumpkin pie spice
-1 pinch of allspice
-1 pinch of salt
-2 tbsp corn starch
-1 sheet frozen puff pastry dough, thawed
-Slice peaches and apples into small, thin pieces and add them to a large mixing bowl.
-Add sugars, spices, salt and cornstarch to the fruit and mix until well combined. It will look like way too much for the amount of fruit. But trust the process.
-Allow the fruit mixture to sit for 20mins, stirring a few times until the juices have been pulled from the fruit and the sugar is dissolved.
-Preheat the oven to 375F.
-Lay out the puff pastry on a parchment covered cookie tray.
-Spoon the fruit mixture into the middle of the puff pastry.
-Now the fun part! Get creative and fold the edges of the puff pastry up and around the pile of fruit. I like bringing the corners to the middle like I am making a sack and then folding the tips back towards the edges.
-Bake for 25-35 mins or until the puff pastry is golden brown and the fruit mixture is thick and bubbly.