04 September 2007
Peach Pie with Jodi
Jodi and I got together at her place to bake a peach pie--since it was her first pie ever it was a good thing it turned out so well! Between Jodi and her family and us two, we probably finished the pie that very same evening! The recipe follows. As usual, I prefer the more finicky but infinitly more tasty butter crust.
Double Pie Crust (Top and bottom for a 9 inch piet)
-->Find more tips and details at MarthaStewart.com
2.5 cups unbleached all purpose flour
1 tsp each of salt & sugar
1 cup butter (2 sticks)
Peach Pie Filling (Adapted from Recipezaar's "Simple Peach Pie")
6 cups peeled, sliced peaches (firm but ripe local peaches work best)
1 cup sugar
1/2 tsp cinnamon
1/2 cup unbleached all purpose flour
4 tbsp butter (optional)
1. Prepare the butter by cutting it into 1 cm cubes and chilling it in the freezer for 15 minutes.
2. Prepare a cup of ice water by putting it into the freezer or placing some ice cubes in a glass
3. Measure the flour, salt and sugar in a large bowl
4. Using a pastry cutter, two knives, or your hands, "cut" the butter into the flour, working quickly until you have a crumbly mixture with pea sized and smaller lumps of butter
5. Add 1/4 cup of ice water to the mixture, working the water in quickly
6. The dough is ready when a handful holds together when squeezed--it should still be quite crumbly. Add up to 4 tablespoons more of water, one at a time, if needed.
7. Divide the dough into two flattened rounds, cover with plastic wrap and chill for 1 hour. Meanwhile, prepare the filling.
8. Peel and slice the peaches into a large bowl, adding cinnamon, sugar and flour. Mix and set aside.
9. Take the rounds from the fridge a few minutes before you are ready to roll them. Roll the bottom round out, flouring the rolling pin and board lightly and unsticking the dough from the work surface periodically (An "offset spatula" made of metal is perfect for the job). Brush excess flour off the dough before fitting it into the glass or ceramic pie plate.
10. Mound the filling into the pie dish lined with the bottom crust, spreading it evenly and pouring any juices over top. Beat the egg lightly and using a brush, spread some egg onto the sides of the bottom crust (where the top crust will be placed). Dot the optional butter over the filling.
11. Roll out the second round of dough and drape it over the filling. Finish the pie by pressing the two edges of dough together with a fork and trimming any excess dough with a sharp paring knife. Using the same knife, cut several slits and holes into the top of the pie, in a pattern of your choice. Brush the top with the remaining egg wash, and sprinkle with sugar if desired.
12. Bake the pie for about 45 minutes to 1 hour at 425 degrees. Let cool for at least 15 minutes before serving. The pie is amazing on its own but would also be great with vanilla ice cream!