Fresh Peach Pie

Recipe: Fresh Peach Pie

Ingredients

For the Pie dough:

For the Peach filling:

Topping

• Vanilla ice-cream topping- optional

Instructions

First prepare the dough. In a food processor fitted with the steel blade combine the flour, sugar, and salt by pulsing a few times to combine the mixture. Next add the chilled shortening and process until mixture has a texture of coarse sand, about 10 seconds. Next add the chilled and frozen butter by scattering the cubed pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. With the processor off add 1 tablespoons of ice water over mixture and pulse for one long second and repeat the process 9 to 11 more times just until a ball forms. Do not over mix. Once a ball has formed dump the dough onto clean, dry work surface; gather and gently press together in cohesive ball, then divide into 2 pieces, one slightly larger than the other. Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk; wrap separately in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.

Remove dough from refrigerator and roll the larger dough piece to 11 by 15-inch rectangle, about 1/8-inch thick; transfer dough rectangle to cookie sheet lined with parchment paper. Using a paring knife, trim to even out long sides of rectangle, then cut rectangle lengthwise into eight strips, 1 1/4-inches wide by 15 inches long. Freeze strips on cookie sheet until firm, about 30 minutes. Next roll the smaller dough piece on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk and transfer the dough to a pie plate by rolling dough around rolling pin and unrolling over 9-inch pie plate. Working around the circumference of the pie plate, gently press the dough into the pan while pressing around pan bottom with other hand. Leave any dough that overhangs lip of pie plate in place and refrigerate the dough-lined pie plate.

Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees place a baking sheet in the oven to preheat and prepare the peaches. First prepare a large bowl filled with ice and water and set aside. Next bring water to a boil in a 3 quart saucepan. First use a paring knife to score a small x at the base of each peach. Add a few scored peaches at a time to the boiling water for 1 to 2 minutes at a time and then using a slotted spoon transfer the boiled peaches to the ice water to stop the cooking. Continue until all the peaches have been boiled and transferred to the ice water. Next peel the peaches. To peel the peach, starting from the scored x, peel each peach, halve and pit it, and cut into 3/8-inch slices. In a medium bowl toss all the peeled peach slices in lemon juice, 1 cup sugar, cinnamon, nutmeg, salt, and potato starch.

Remove the dough lined pie plate from refrigerator and pour the peach mixture into the dough lined pie pan. Remove dough strips from freezer and form a lattice top and place on top of peaches. Lightly brush lattice top with 1 tablespoon water and sprinkle with remaining 1 tablespoon sugar.

Place pie on the preheated baking sheet and bake until crust is set and begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue to bake until crust is deep golden brown and filling is bubbly, 25 to 30 minutes longer.

 Cool on wire rack 2 hours before serving. Serve with optional vanilla ice cream.

Meal type: dessert

Recipe adapted from America’s Test Kitchen   http://www.americastestkitchen.com/

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.

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