Friday, September 23, 2011
EEK! Its officially the beginning of Fall and I have waited too long on this post. Now, my peach pie is out of season. Although if you lived in the warm, humid climate that I do, the stores are still bountiful with peaches and nectarines.
I would argue that the pie crust is the most important element in a pie. I understand the the filling is crucial to actually calling the dessert a "pie", however, I usually eat my way around the crust anyway. When I'm finished with dessert, extra filling may be present on the plate but crust (if delicious) never is. I have used this same pie crust recipe in the strawberry-rhubarb pie posted. However the filling consisted of fresh Georgia peaches, sugar, lemon juice, vanilla, and some cornstarch. Next time, I would add more sugar which will be noted in the recipe.
Maybe this pie will keep the feeling of summer alive a little longer. Or since Fall is officially upon us, apples in lieu of peaches will also work for a deep dish apple pie.
6 ripe, fresh peaches , pealed and sliced
2 Tbl. lemon juice
3 Tbl. cornstarch
1 Tbl. water
2 tsp. vanilla extract
3/4 c. sugar
4 Tbl. unsalted butter, cut into small pieces
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour
3 teaspoons sifted powdered sugar
1/2 cup shortening
1/4 cup salted butter
2 teaspoons vinegar
1/4 cup ice cold water
Using a pastry blender, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Pour in filling and top with 2nd pie crust.
Preheat oven to 425 degrees.
Toss peaches in lemon juice, vanilla, and sugar. In a small bowl, mix together the cornstarch and water. Pour cornstarch slurry into peaches and toss to coat. Pour into prepared crust and tab with butter pieces. Top the filling with the pie crust and crimp edges to seal. To make a golden crust, brush with egg white and sprinkle with sugar.
Bake at 425 degrees for 15 min. Collar the sides with foil, decrease oven temperature to 375 degrees, and continue baking for 45-50 min.