Peach Pie Revisited




 Fresh Peach Pie in buttery lattice crust 

America’s Test Kitchen Recipe

 

I’m reposting this recipe because I forgot the content in earlier Peach Pie recipe.  

 

Pie Crust Recipe – serious butter!


Ingredients: 

20 TBL COLD butter, (2 ½ cups) divided

2 ½ cups (12 ½ ounces) divided

2 TBL sugar

1 tsp salt

½ cup COLD water

 

To make crust:


Grate 4 TBL butter into small bowl.  Place bowl in refrigerator until ready to use.

 

Combine in food processor:

 

1 ½ (7 ½ oz) flour

2 TBL sugar

1 tsp salt

 

Blitz in blender.  Then Add:

 

16 TBL butter (remaining amount) cut in ½ inch pieces

 

Pulse until dough is formed

 

Add to food processor

 

1 cup flour (5 oz) 

 

Pulse 4 – 5 times until mixture is crumbly.

 

Pour into a bowl.

Add reserved grated butter – toss until butter is coated with flour.

 

Add ¼ cup ice water to bowl.  Stir til mostly absorbed.  Add remaining ¼ cup ice water.   Toss and mix.  Divide dough in half on plastic wrap.  Pat into 5” rounds.  Refrigerate minimum 2 hours up to 2 days.

 

When ready to roll out – remove from frig and let sit out 10 minutes.  Roll into:

12 in round (for bottom crust).  Put in pie pan.

10 ½ x 13 rectangle for lattice.  Cover both crusts with plastic wrap and refrigerate 30 min. 

 

For lattice:  tidy up the edges.  Use ruler and cut eight strips, 1 ½ “ each.  Rechill 30 minutes.

 

Prepare pie filling

 

Peach Pie filling

 

3 lbs ripe peaches.  Peel, pit, quarter then cut each in thirds.

½ granulated sugar

1 TBL lemon juice

1 tsp grated lemon zest

1/8 tsp salt

Add above ingredients to a bowl.  Toss.  Macerate at room temperature for one hour.

 

Remove 1 cup peaches to a small bowl.  Mash.  Set aside.

 

Drain remaining peaches.  Save ½ cup peach juice.  

 

Add saved peach juice to a skillet. 

 

Combine

1 TBL cornstarch

2 TBL low sugar pectin

2 TBL sugar

¼ tsp cinnamon

Pinch nutmeg

Whisk together.  Add to skillet.  Turn heat to medium.  Whisk until slightly thickened and less cloudy, 3 – 5 minutes.  Remove skillet from heat.  Add the peaches and the mashed peaches.  Toss to combine.

 

Pour into bottom crust.

Add lattice strips.  Seal crusts together.  Crimp edges.  Lightly spray lattice with water.  Sprinkle evenly with 1 TBL sugar.

 

Bake on a rimmed baking sheet: 

425 degrees for 20 minutes 

 

Rotate pan in oven and Reduce heat to 375 degrees for 25 – 30 min.


Here's the hardest part.

Let rest 3 hours before serving so thickeners have time to cool and set.


Enjoy!



Comments

Post a Comment





Popular posts from this blog

Tastes like Chicken

Image
  Jim visited brother Dan in Palau mid 70s and came back with some wild stories of these gloriously beautiful tropical islands.  The ones that stuck with me are pretty much food related, go figure.  There was an open-air movie theatre in Peleliu filled with wooden benches for seating.  Rats were bold enough to scavenge food whenever, so movie viewers kept their feet up on the forward bench.   Hamburgers were served with a cabbage leaf for greenery, there being no iceberg lettuce on the island.  He met our friend Virginia there, she was maybe 13.  That girl took down fruit bats with a sling shot, a treat for her grandmother. They are a large bat species with a two-foot wingspan. She’d spot a roosting fruit bat hanging upside down from a tree branch, pop a small rock into the slingshot, eyeball the angle and let loose.  She had incredible aim.  She’d  nonchalantly balance in a squat to  husk a coconut wit...
Read more

Ethel strikes back

Image
  Grandma was a teacher and she drove the 18 miles from Powers to Myrtle Point every school day.  It’s a pretty drive on a narrow road that hugs the hillside high above the snaking south fork of the Coquille River, past high pastures and a few scattered houses. One day there went Ethel on her morning commute when she noticed “Howard Post” boldly painted on a large rock embedded in the hillside.  She kept going and there was another one.  Then another one. For a stretch of several miles young master Howard took it into his adolescent brain to spray paint his name on many, many exposed boulders in the hillside.   My grandmother’s solution to this embarrassment was to buy her own can of spray paint and on the way home that day, wearing a dress, (she wore only dresses then,) she stopped the car and over-painted every “Howard Post” she could reach.   It took many years for that paint to fade.  
Read more

Pasta ala Norcina from America's Test Kitchen

Image
I’m a fan of America’s Test Kitchen on PBS.   Any recipe from their site that I’ve cooked has turned out beautifully.   The great thing is they do all the testing and tweaking so all I have to do is follow the recipe.   At least the first time. A recipe for sausage and pasta recently aired.   I limit pasta in my diet these days, but every once in a while I’ll indulge.   And this recipe looked so good I made a mental note to cook if for Terry, being certain he’d love it. Then a friend who’d suffered a serious illness was released from the hospital, and here was my opportunity to give this a try.    I doubled the recipe, filled a large casserole for my friend, then one for Terry, and had enough left just for me, me, me.   And it is superb! Four fork review from all who were treated to this dish. It's not real pretty but the rosemary spiced sausage makes me forget that. Serves 6 White mushrooms may be substituted f...
Read more