Amazing Danish Apple Pie Squares

So this year, Randi asked me if I wanted to go to Ezra’s class’s Sukkah at school, and of course I said yes. I asked Ezra’s teacher if she wanted me to bake for the occasion, and she jumped at my offer. So I bought great autumn cookie cutters at Crate and Barrel and at Target, I made up a full batch of my Chanukah cookie dough, and then Hannah and Ezra cut out the shapes and decorated 2 batches, and I finished the third batch at home. I got great sprinkles at Whole Foods without all those bad chemical dyes. Then I baked one batch of Toll House cookies, and one recipe of Danish Apple Pie Squares. I was beyond ecstatic with how much everybody, including parents and kids and teacher responded to all of the food, but I was especially happy with the Danish apple pie squares. They were so, so perfect and the crust was actually cooked on the bottom. So pretty to look at and so delicious to eat! Randi and Dan monitor how much sugar the kids eat, but I had to let them each eat 1 apple pie square and 3 cookies! Had to let them! I found this recipe ages ago in Better Homes and Gardens.

This time, I didn’t increase the dough as I had in the past, and I divided the dough for the top and the bottom evenly. I greased the bottom of the pan. Then I rolled out dough on parchment, and lifted it up and fit it in the pan for the bottom crust. 

Dough: 

2 ½ cups organic King Arthur flour

4 tablespoons Crisco

1 ½ sticks salted organic butter, cold (¾ cup)

1 teaspoon kosher salt

1 extra large egg yolk mixed with whole milk to make a total of ¾ cup liquid

Now, I made this the night before I was planning to make the pie. I couldn’t use my food processor, because it was broken, so I used a pastry blender to cut the Crisco and butter into the flour and salt. When it was blended but still with pieces of butter you could see, I added all of the liquid, and mixed it with a spatula till it almost all came together. Then I dumped it onto parchment, and made it into a ball. Then, I divided it  in half (using scale) and formed each into a rectangular disk and wrapped them in plastic and refrigerated.

Next day, I cut up 8 med-large apples- a combination of organic honey crisp and some other variety from Whole Foods. I sprinkled maybe 1 tablespoon of lemon juice over all and let sit while I rolled out bottom crust.

Preheat oven to 375 degrees. Grease pan. Roll out bottom dough on a large piece of parchment large enough that it will fit on bottom and up sides of pan. Important VITAL STEP: Put 1 cup organic cornflakes in baggie, and coarsely crush them. Sprinkle them over bottom crust. Pour all apples evenly over bottom crust. Sprinkle ½ cup sugar mixed with heavy ½ teaspoon cinnamon over the apples. Put in fridge and roll out top crust on parchment paper. Put over and crimp edges. Then mix the left over egg white with 1 T water, and brush all over top crust. Make a few slits in the top. Bake for about 30 min. Then reapply egg white. I also brushed some whipping cream over the top to encourage browning. Bake another 30 min. Till top crust is nicely browned.

Let cool at least 45 min. to an hour, then cut into squares.

NOTE: After about 45 min. I tilted the pan and poured out a bunch of excess juice.

Cheesecake Bars or Squares

I promised Noah that I’d make his favorite dessert  -cheesecake – for the Jewish holidays, and I decided to make some cheesecake bars since it seemed so easy. I looked at a few recipes, and put them together with my “Newest Cheesecake” recipe to come up with my own recipe. I’m surprised at how creamy and yummy they turned out.

Butter sides and bottom of 9 inch square pan. Then line pan with heavy duty aluminum foil, pressing down on sides and bottom. Grease the foil- the  bottom. Then make the graham crack crust. Pat firmly down, and bake at 325 degrees for about 10 min. Put in fridge to cool down crust quickly.

graham cracker crust:

  1. Melt 5 tablespoons salted butter
  2. Add 1 1/4 cups graham cracker crumbs
  3. Add 2 tablespoons granulated sugar
  4. Add pinch salt

filling:

  • about 18-19 oz. regular, not light, Philadelphia cream cheese (about 2 bars and 1/4th (2-3 oz. more) of another bar (room temp)
  • about 1/3 cup Daisy full fat sour cream
  • 3/4 cup granulated sugar
  • 3 large eggs or 2 1/2 extra large (I did this)
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon flour
  • pinch kosher salt

Directions:

Cream room temp cream cheese till lump-free in mixer. Add sugar and blend. Add eggs one at a time till blended. Add lemon juice, vanilla, salt, and flour, and mix only till blended. On low speed blend in the sour cream. Pour into cooled crust. Bake for 35-40 min. till set and a little jiggly in center. Let sit on counter till totally cooled, and cover with plastic wrap and refrigerate over night.

Newest and Most Amazing Fluffy Buttermilk Pancakes

Very Fluffy Buttermilk Pancakes (Made most recently for Benji and Titi and me on Sept. 1, 2019 and for Noah, Ezra, and Hannah on Sept. 3, 2019)) 

Now made on Sept. 3, 2019 for Noah, Ezra, and Hannah while I’m babysitting for them. Since there was no buttermilk, I made my own by adding 4 ½ teaspoons (1 T plus 1 ½ t or 1 ½ T ) of apple cider vinegar  to each scant 1 cup of whole milk to fill up the dry measure 1 cup which I used instead of a pyrex measurer. I let that sit for about 30 – 45 min at room temp. I added the 2 egg yolks to it and the 2 T melted butter.  I also just whisked the egg whites by hand and they were just soft peaks. So I put all the dry ingred in my pourable blue pancake bowl. Then I lightly used whisk to mix wet ingred in till moistened well. Then I lightly folded in the whites with the whisk because i couldn’t find a rubber spatula.  For some reason, these pancakes came out even better than the ones made with the buttermilk!!! My gosh, Ezra said, “They are the best pancakes I have ever had! They are epic!” Ezra loves his with butter and syrup. Noah eats his pancakes plain, and Hannah just has hers with butter. Ezra ate 4, Noah had 2, Hannah had 2, and I had 2. I just said to Ezra, “if I had offered one more to you, could you have eaten it?” He said emphatically, “Yes. Of course!” That’s why I schlep all my cooking stuff here- to please the kids! Just like I loved doing with my own 3 when they were little.    

I tried a new recipe for buttermilk pancakes that’s very similar to my other ones.  I was very happy with the result and so was my own personal Alex Si Hente (from the old Savarin Coffee commercial), my son Benji.  I also made them for my mother’s best friend Adele, and she enjoyed them as well, commenting that she loved my pancakes, but no others!

  • 2 cups organic King Arthur brand unbleached flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 2  large (the biggest ones in box though or smallest of extra large) eggs, separated
  • 2 cups Friendship 1.5  percent fat (make sure you shake before using) buttermilk 
  • 2 tablespoons melted and cooled butter (either salted or unsalted- I happened to use salted)  

First, melt butter in small microwave-safe dish and set aside to cool.  Put dry ingredients in large mixing bowl.

Measure buttermilk in pyrex glass cup measurer.  Then add egg yolks to the buttermilk. Add melted butter and mix till well blended.

In separate glass bowl by hand with wire whisk or using a hand-held mixer or mixmaster- which is much easier than by hand),mix egg whites till almost stiff, but not quite.

Add buttermilk mixture to dry ingredients and fold in with rubber spatula till almost smooth- but batter still has some lumps.  Then fold in egg whites gently.

Heat non-stick griddle.  Then coat very lightly with safflower or other oil. If you don’t have the oil, use butter, but do not let your butter brown! Scoop 1/4 cup spoonfuls onto hot griddle.   Leave alone till there are a few bubbles on surface of pancakes, and you have the idea that the undersides are brown, use a spatula and peek under.  If sufficiently browned, carefully flip with a wide spatula. Cook till browned nicely on other side.

Serve immediately with butter and pure maple syrup.

light and fluffy mashed potatoes

For Erev Yom Kippur dinner last night, I made mashed potatoes.  I thought they were good, but my daughter Randi swooned as she ate some and said, “These potatoes are like fluffy clouds, they’re so light!  She asked me if I had done anything different than usual to which I said I didn’t, but I realized I’d better write down what I did do!

5 lbs. organic Idaho potatoes

2 sticks Whole Foods salted butter

about 1/2 cup whole, organic milk

salt (not kosher)

about 1/4 teaspoon ground black pepper

Peel potatoes.  Cut into largish pieces and put in large pot and cover with cold water.  Bring to a boil (uncovered), and simmer over low boil till you can put a fork into potatoes easily.  Drain in colander.  Put your sticks of butter back in pot to melt over low flame.  Add potatoes back in, and mash.  Add salt to taste and pepper too.  Then add milk, and mash till nice and fluffy.

New and Fabulous Pizza

Benji and I are home today due to a blizzard, and it is truly glorious being stuck in the house with one of my kids and no chance of being able to go out to work or do errands.  So I’ve been cooking up a storm. I asked him if he wanted some homemade pizza since I know how much he loves pizza, and of course he gave a very enthusiastic thumbs up.  Now, the pizza is out of the oven, and he is loving it. He said it’s the perfect doughiness, cheesiness and sauciness. And of course, I’m always thrilled when Alexa Hente approves of my cooking!

for the pizza dough:

    • ¾ cup warm water
    • 1 teaspoon sugar
    • 2 ¼ teaspoons yeast
    • 2 tablespoons light olive oil
    • 1 teaspoon kosher salt
  • 1 ¾ cups King Arthur Organic Bread Flour (to start with)

Pour ¾ cup warm water in the large bowl of a mixer fitted with a dough hook. Add 2 ¼ teaspoons yeast and 1 teaspoon sugar. Mix and let sit about 15 min. till foamy. Add 1 ¾ cup King Arthur Organic Bread Flour and 1 teaspoon kosher salt. Mix on low for about 15 min. adding about ½ cup additional flour till dough is mostly together as a ball around the dough hook. Turn out onto floured parchment or counter and knead maybe 10 times. Turn under to roll into a nice ball. Lightly oil a large bowl and cover with saran wrap. Put in warm spot for about 1 ½ hours.

for the sauce:

    • 1 28 oz. can crushed tomatoes (I used Cento).
    • 2 large garlic cloves
    • 2 tablespoons light olive oil
    • sprinkling of crushed red pepper flakes
    • 1 light teaspoon kosher salt
  • 1 teaspoon sugar

Pour 2 tablespoons light olive oil into pot. Grate 2 large garlic cloves with microplane into the oil. Sprinkle about ½ teaspoon crushed red pepper flakes into the oil as well. Saute over low flame for about 3 min. till garlic is softened, but not brown. Pour crushed tomatoes in. Simmer over low flame about 30 min with cover off till sauce reduces by about 1/3 to 1/2.

put it all together:

Preheat oven to 500 degrees. Turn out dough onto floured parchment and flatten. Cut into 2 pieces. Put one in fridge. Let other one rest (covered) for a few minutes or refrigerate covered till ready to use. Cover large baking sheet with parchment and sprinkle parchment with a little yellow cornmeal (I use Quaker yellow). On counter or another piece of parchment, roll out dough to about ¼ in. thick (rectangle or circle). Transfer to parchment on cookie sheet.

Spoon tomato sauce over dough almost to edges. Sprinkle with about 8 oz. whole milk (or part skim- which I used) mozzarella cheese – all the way to the edges. Put cookie sheet on lowest shelf of oven. Bake about 15 min. till cheese is bubbly and golden brown. Slice with pizza cutter.

new apple pie

I’m always searching of the perfect pie crust; I think I may have found it.  I liked the flavor of it, since it’s made with both Crisco and butter.  My son Danny just told me that he thought it was amazing, so I’ll probably stick with this recipe, at least for awhile.

crust: 

3 cups unbleached organic flour

1 teaspoon kosher salt

2 tablespoons granulated sugar

12 tablespoons frozen salted butter

8 tablespoons crisco (that’s refrigerated)

8 tablespoons ice water

Put flour in food processor fitted with a metal blade.  Sprinkle salt over.  Then put cut up butter over flour and crisco over as well.  Pulse till you can still see some pieces of butter throughout. Pour water over, and pulse till dough comes together.  Dump on clean surface (I use a marble slab) and divide into 2 pieces, one being larger by about 2 oz. for the top crust).

Flatter each into a round disk and refrigerate wrapped separately in waxed paper or parchment paper for a few hours or overnight.

apple filling:

apples – about 12 medium to large apples- I use a variety of baking apples either from my local orchard, Terhune Orchards near Princeton, or from

Whole Foods.

scant 3/4 cup granulated sugar

about 1 1/2 teaspoons organic cinnamon (you many need 2 teaspoons to taste)

about 2 tablespoons fresh lemon juice

3 tablespoons cornstarch or flour (I used cornstarch this time)

dash kosher salt

2 tablespoons butter, broken up for dotting over the top

Roll out smaller bottom crust, using enough flour to prevent sticking.  Place carefully in 9 to 9 1/2 inch pie dish.  Then spoon apples and most of the macerated cinnamon-lemon juice in. Dot with about 2 tablespoons butter. Then stick this in fridge while you roll out top crust.    After you roll out the top crust, carefully place over the apple filling.  Brush crust with a mixture of 1 egg and about 1 1/2 teaspoon milk or light cream (I used the light cream).  Then refrigerate or freeze for baking later. I freeze it uncovered for about 30 minutes before I wrap it up to give the egg wash some time to freeze.

Before baking, put  about 6 slits in the top for venting purposes.I bake it frozen at 375 degrees for about 1 hour and 10 minutes on lowest possible position in the oven  till the crust is nice and golden, and just before the juices start to erupt.

easiest spinach pie

I’ve been making this spinach pie for years for my daughter and my grandkids.  During dinner tonight at my daughter’s house, my grandson Ezra said, “Safta, this is my favorite dinner!”  Noah chimed in his agreement.   They each had at least 4 or 5 pieces.  My daughter said, “This is the perfect comfort food.”  She commented that  it’s her favorite meal too.  She wasn’t too happy when I set aside a piece to bring home to my son Benji.  When I got home, Benji wasn’t too happy that I only brought one piece home for him.

  • 1 box Pepperidge Farm puff pastry sheets
  • 2 10 oz. boxes frozen organic chopped spinach, defrosted and drained and squeezed pretty dry
  • 2 extra large eggs
  • 8 oz. shredded mozzarella cheese
  • about 8 oz. chunk feta
  • about 1/4 cup parmesan
  • about 1/2 tablespoon Litehouse dill
  • about 1/2 teaspoon pepper
  • pinch salt

Place frozen puff pastry in refrigerator to defrost.

In mixing bowl, put mostly dry, drained spinach, eggs, mozzarella cheese, parmesan cheese.  Break apart the feta into smallish pieces and add to mixture.  Add the dill, pepper, and salt.  Mix gently with a rubber spatula until all ingredients are incorporated.

Grease aluminum pan that’s about 9 x 13 in. (sides are less than 1 inch deep).  Place parchment paper that’s a little longer and wider than the bottom of the pan, pressing it down into the corners.

Take 1 sheet of the puff pastry out of fridge and roll it out so that the size matches the bottom of your baking pan (about 9 by 13.  Sprinkle flour on the counter as necessary to roll out the pastry.  Transfer to parchment lined pan.  Spread entire filling evenly over pastry, almost to the edges of the pastry.  Then roll out second sheet of pastry.  Place it over the filling, and turn the edges of the pastry over the filling and crimp it with the bottom layer of pastry.  Then make an egg wash of 1 egg with 1 teaspoon of water, and brush it generously over top of pie.

I usually stick it in the freezer for about 30 min.  Then I cover it with foil and put back in freezer till I’m ready to bake it.

Bake about 45-50 min. at 400 degrees till puffy and brown.  Serve immediately.

very fluffy buttermilk pancakes

I tried a new recipe for buttermilk pancakes that’s very similar to my other ones.  I was very happy with the result and so was my own personal Alex Si Hente (from the old Savarin Coffee commercial), my son Benji.  I also made them for my mother’s best friend Adele, and she enjoyed them as well, commenting that she loved my pancakes, but no others!

adapted from ohsweetbasil.com melt in your mouth buttermilk pancakes:

  • 2 cups organic King Arthur brand unbleached flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 2 extra large eggs- fresh from the farm, separated
  • 2 cups Friendship 1.5  percent fat (make sure you shake before using) 
  • 2 tablespoons melted and cooled butter (either salted or unsalted- I happened to use salted)  

First, melt butter in small microwave-safe dish and set aside to cool.  Put dry ingredients in large mixing bowl.

Measure buttermilk in pyrex glass cup measurer.  Then add egg yolk to the buttermilk.  Add melted butter and mix till well blended.

In separate glass bowl by hand with wire whisk or using a hand-held mixer (I did this by hand), mix egg whites till almost stiff, but not quite.

Add buttermilk mixture to dry ingredients and fold in with rubber spatula till almost smooth- but batter still has some lumps.  Then fold in egg whites gently.

Heat non-stick griddle.  Then coat very lightly with butter. Do not let your butter brown! Scoop 1/4 cup spoonfuls onto hot griddle.   Leave alone till you have the idea that the undersides are brown, use a spatula and peek under.  If sufficiently browned, carefully flip with a wide spatula.  Cook till browned nicely on other side.

Serve immediately with butter and pure maple syrup.

the perfect summer dinner of fried fish (tilapia or flounder) with homemade tartar sauce, cole slaw, sliced Jersey tomatoes, and Jersey farm corn on the cob, french fries or baked stuffed potatoes!

This is one of my favorite summer dinners to eat and make.  When my parents were alive, I loved to make this for them (with french fries, too) because they loved it to the nth degree.  And what I loved was how much they loved the meal and how they commented with almost every bite about how delicious everything was.  My mother Shirley Fried’s comment would be, “How do you make everything so perfect, dolly?”  My daughter Randi loved the meal too, and she recently asked me to make it.  I invited her father in law and his wife, because I really have fun with them- they are great people- and because they like my food.  As my daughter says, “They are good customers.”

I bought the fish at Whole Foods and it was super fresh. The only other place I’ve bought fish that’s been this fresh has been at the Keyport Fishery.  The corn I bought at an amazing farmstand in Pennington, NJ called Kerr’s Kornstand. The corn is brought right in  from the field while you are there- and it is perfect corn- there is none fresher or sweeter!  I also got my tomatoes there, and they were sweet, dark red, and juicy.

for the fish (tilapia, flounder, or other mild white fish):

My recipe for the fish harkens from the recipe used at Klein’s Fish Market in Belmar, NJ.  I once asked them for their recipe, and they readily gave it to me, I think because they sell the coating mix right there in the market. For the coating they use 1 part McCormick Golden Dipt Tempura Seafood Batter Mix  to 2 parts McCormick Golden Dipt Fry Easy All-Purpose Breading Mix. What a breeze to make.  Simply put the mix into a 9 by 13 baking pan and whisk together to get any lumps out.  Put some cold water in a separate mixing bowl.  Dip each fillet into the water on both sides of the fillet, then dredge the fillet through the coating mix on each side of the fillet, using your hand to sprinkle some extra coating over the fish to cover the fillet completely.  Then heat your oil (about 1/2 inch deep)  on a high flame in a nonstick frying pan till it’s really hot.  Fry about 2-3 minutes till underside is beautifully browned.  Flip with spatula and cook till underside is browned.  No need to drain- the fish doesn’t pick up excess oil if it’s hot enough to start.

For each pound of fresh fish fillets, use about 1 cup of the all purpose breading mix and 1/2 cup of the tempura mix.

Use canola or light olive oil  in a large non-stick fry pan, and get the oil nice and hot before putting the fish in.  Fry till underside is brown, flip and brown the other side. This should take about 5 min. altogether.  Serve immediately with tartar sauce and/or cocktail sauce and lots of fresh sliced lemon.

judy’s homemade tartar sauce:

  • 1 cup of Hellman’s mayonnaise
  • 1 tablespoon fresh or Minute Maid frozen lemon juice from concentrate 
  • 1 tablespoon of freshly grated onion
  • a few tablespoons of chopped dill pickle (I use Claussen dill sandwich slices)
  • a dash of kosher salt 

After you taste, adjust by adding a little more lemon juice or chopped pickle to your liking.

my simple cole slaw:

    • 2 bags dole cabbage for cole slaw
    • about 1 cup of Hellman’s mayo
    • 2 tablespoons whole milk (you could substitute plain Greek yogurt or sour cream)
    • about 4-5 tablespoons of white vinegar
  • about 1 teaspoon granulated sugar
  • about 1 teaspoon kosher salt
  • about 1/2 teaspoon freshly ground black pepper
  • about 1 tablespoon of the BEST herbs- Litehouse dill 

Mix together in large mixing bowl at least a few hours before serving.  Add more or less of any of the ingredients to your taste.

fresh corn on the cob:

Cover shucked corn in a large pot with water.  Bring to a boil.  Simmer on low boil for 8 minutes.  Serve.

french fries (Be careful with this recipe- although it’s easy, only experienced cooks should make this!)

Heat a large pot of oil (corn or canola) till oil starts to shimmer, but is NOT yet boiling. You don’t want your oil to come to a boil before you put the fries in, because the oil could catch on fire!  Carefully place your fries in and stand back a bit so you don’t get burned if oil splatters a little- I use either Whole Foods Crinkle Cut Fries or Nathans Crinkle Cut Fries.  Leave the fries alone, do not mix them in the oil.  Fry on a rolling boil till fries are browned- the time may range from 15 min. to 25 min.  Drain in paper towels, sprinkle with kosher salt, and serve.

baked stuffed potatoes:

  • Idaho organic potatoes
  • salted or unsalted butter
  • paprika 

Pierce potatoes with a fork.  Bake at about 375 degrees to 400 degrees for at least 1 hour till a fork goes in easily and potatoes are soft inside. Slice the tippy top of potatoes off.  Scoop out the potato being careful not to break the skin and put in mixing bowl.  Add butter to taste, salt to taste, and a little pepper to taste.  Mash potatoes.  Scoop the mashed potatoes back into the potato shells.  Sprinkle tops with paprika.

Note:  I usually make these in advance, so I refrigerate them, covered, and then I heat them up in a baking pan or sheet pan at 375 degrees for about 45 min. to an hour, till piping hot.

nectarine, blueberry, and raspberry galette or crostada

I usually bake pies, but sometimes, I enjoy baking summer fruit galettes because they are quick to prepare, and because you are guaranteed a flaky, browned crust on the bottom, which is hard to achieve in a pie.  For this, I used nectarines, blueberries, and raspberries, because that’s what I had on hand.  I liked the color of all three fruits- dazzling! I also liked the pure taste of the fruit in the tart- a result of only a little sugar and a dash of cinnamon- and no nutmeg!! I’m publishing this recipe because my daughter told me this dessert was one of the most delicious desserts she’s ever eaten. It’s adapted from Simply Scratch – Rustic Peach and Blueberry Galette.

for the crust:

  • 1 1/2 cups unbleached organic flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 sticks frozen butter (I used salted), cut into smallish cubes
  • 1 extra large egg yolk mixed with 3 tablespoons whole milk- but I will use 3 1/2 tablespoons next time, as dough needs a bit more liquid                                         ** (reserve the white for egg wash) 

In bowl of food processor with metal blade, put flour, salt, and sugar.  Pulse 1 or 2 times. Put butter cubes on top.  Pulse until you can still see little pieces of butter.  Pour egg yolk and milk mixture into feed tube and whirr until dough just comes together as a ball.  Sprinkle some flour on a marble slab or on a piece of waxed paper, and flatten (roll) pastry into a disk about 1 to 1 1/2 inches thick.  Wrap in plastic or waxed paper and refrigerate for at least 60 minutes, or if you’re short on time as I was, stick in freezer for 30 minutes.

for the fruit filling (you can adapt your fruits to your taste or what you have on hand):

  • 2 large nectarines (do not peel!)  (or 4-5 nectarines or peaches to 1 cup of blueberries and no raspberries)
  • 2 cups blueberries
  • 1 heavy cup raspberries
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unbleached flour 
  • NO NUTMEG!!! (I hate it!) 
  • 1/4 teaspoon kosher salt 

In mixing bowl, slice the nectaries, put the blueberries, and the raspberries.  Sprinkle in the sugar, cinnamon, salt, and flour.  Gently mix with a rubber spatula.

Preheat oven to 425 degrees. Take pastry out of fridge.  Roll out (either on waxed paper or on a marble surface) to a circular shape of about 14 inches. You should flip it a few times, sprinkling flour on rolling surface as needed.   Transfer carefully to a large sheet pan lined with parchment (I folded pastry in half to move it and then unfolded it onto my parchment lined sheet pan). Evenly put the fruit mixture evenly on pastry leaving a border of about 1 1/2 inches around the outer edge with no fruit.  Then pleat that uncovered pastry up and over the fruit (You will have quite a large opening where the fruit is uncovered by pastry).  Make an egg wash of the reserved egg white with a teaspoon of water.  Brush it generously over the folded pastry.  Sprinkle the crust lightly with granulated sugar, and a little extra sugar over the fruit, too.

Bake at 425 degrees for about 30 min.  Once you see crust is starting to brown, reduce oven to 375 degrees, and bake for another 20 to 30 minutes till crust is perfectly browned.

Serve warm or at room temperature plain or with vanilla ice cream.