August 16, 2004

Peach Pie

I suppose this would make do as a tribute to Julia Child. After all, I loved all those wonderful tarts and pies featured in her shows. Pies are not something I do very often. Actually, this is the second pie I've made. I must say, it is infinitely better than my first attempt. I actually managed a flakey crust this time - although my food processor was too small and overflowed with flour, causing a much smaller amount of dough for me to use. That led to the oozing out of filling where I was unable to seal the crust tight enough. Unfortunately, my brand new quarry tiles were in the oven at the time, and the filling splattered all over them and burned. I was able to replace the ones that were unsalvagable, though.

Peach pie isn't as common as cherry, apple, or even custard pies, but it's darn tasty. I just love peaches, too. The Union Square Greenmarket had these wonderful New Jersey peaches for $2.00 a pound. How could I resist? I bought eight, which totaled to 2.5lbs. Seven of which went into the pie, and one of which I ate for breakfast this morning. Mmm... juicy.

Peach Pie
Filling:


  • 5 cups of peaches, peeled, and cut into wedges

  • 1/2 cup of brown sugar, packed

  • 1/8 teaspoon salt

  • 1 - 1/2 tablespoons of cornstarch

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

Crust:

  • 5 tablespoons unsalted butter, frozen

  • 9 tablespoons unsalted butter, cold

  • 2 1/4 cups bleached all-purpose flour

  • 1/4 + 1/8 teaspoon salt

  • 5 to 7 tablespoons ice water

  • 1 tablespoon cider vinegar

  • 1/4 teaspoon baking powder


Prepare the crust:
1. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.

2. Add the cold butter cubes to the flour and process until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.

3. Add the lowest amount of the ice water and the vinegar and pulse. Pinch a small amount of the mixture together between your fingers. If necessary, add additional water, pulsing to incorporate it. The mixture will not hold together without being pinched.

4. Remove the dough from the processor and knead quickly and lightly with your fingertips until it holds together.

5. Wrap the dough with plastic wrap, flatten it into discs and refrigerate for at least 45 minutes, preferably overnight.

Prepare the filling: Pour all dry ingredients over the peaches and toss with a spoon, making sure some - but not all - of the peaches are chopped up in the process. Let sit until dough is fully chilled.

Preheat your oven to 450F.

Assemble the pie. The peaches will have given a lot of liquids. Resist the urge to pour into the pie. Makes sure the edges are tightly crimped and cut slits for steam to escape. An eggwash is optional.

Place pie into the oven for 10 minutes, then reduce the temperature to 350F and finish baking - 35 to 45 minutes. Let cool for at least an hour (pies stay hot for a long time!). Serve and enjoy.

Posted at 11:19 AM in Seasonal Goodies ++ Sweets.

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You know, your skill with cooking and baking has progressed pass overly cool into the realm of just downright scary. :D

Posted by Ben at 00:22 on August 21, 2004. #

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