Saw this recipe on the cupcakes and cashmere blog and almost ate my own fingers.  Berries and nectarines bubbling in some kind of crispy semi-sealed calzone pie crust. Aaauuuuhaaarrgghhh COME ON.  I even bought a rolling pin I was so pumped to make this freaking thing.

Up until last weekend, I’ve actively avoided any situation that involves more work and the words “excess flour”. Honestly I dont know how people can bake without getting flour and cornstarch all over the place.  It’s so fine and dusty!   Yet this little hand pie thing was a pleasant surprise.  It turns out making pie dough is easy. Not too messy either.  Yay.

Pâte Brisée (aka the pie dough)
Adapted from Martha Stewart

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Using an electric mixer or food processer: combine flour and salt;. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining.

With machine running, slowly add ice water until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Nectarine and Blackberry Galette
Adapted from Bon Appetit, July 2002

Makes one smallish galette, good for 4 to 6 people

1/2 recipe pie dough (above)

1/4 cup sugar
1 1/2 teaspoons cornstarch
3 medium nectarines, each pitted and cut into slices
1/2 -pint basket blackberries
1/4 teaspoon vanilla extract (optional, still not sure if I liked it in there)
1 egg, beaten to blend (for glaze)
Raw or coarse sugar crystals

Peach preserves, heated

Roll out dough on lightly floured sheet of parchment paper to 12-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.

Make filling: Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.

Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough.

Arrange fruit in even 9-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.

Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.

WHEW. That was taken from smittenkitchen with a few minor changes.    It sounds a lot more intense than it is. You really just plop a berry mix on dough and fold it up. It takes more time and consideration to read these damn directions than make the  pie. So doooo it! it’s easy and perfectly imperfect 

Here’s me in the Bahamas doin’ Bahama stuff.

Ahoy hoy!  This is a “seaworthy” hors d’oeuvre my mom has been making since I can remember.  It’s a very easy dip to make and is always a huge hit- it tends to get mauled within an hour.

Crab Dip:

1/2 lb crabmeat or imitation flake crabmeat
1 (8 oz.) package of cream cheese, softened.
3 tbsp mayonaise
1/2 cup diced onions
Old Bay seasoning

Preheat oven at 350 degrees.  In a large mixing bowl, combine crab, cream cheese, mayo, and onion. mix until fully blended and crab flakes are evenly distributed. Transfer to baking dish or pan and add a few dashes of Old Bay.  Bake for 40 minutes. Let cool for 10. Serve with crackers, baguette bread, or pita chips.

Dark n’ Stormies:

2 oz. dark rum (Goslings is always great bet, yet not nearly as alluring as The KRAKEN)
8 oz. ginger beer
lime wedge

Pour rum over ice. Add ginger beer and stir. Add lime and serve.

Exciting news: my good friend Sarah and her boyfriend Bob just got engaged! They’re both sailors (they practically live on the water during the summer) so this dreamy, adorable video is for you guys