Feeds:
Posts
Comments

Posts Tagged ‘pie pastry’


2 1/2 cups all-purpose flour
1 tsp salt
1 tbs sugar
1 cup cold unsalted butter, cut into small pieces
1/4-1/2 cup ice water
 
Pulse together flour and salt in a food processor. Add butter and pulse until mixture is coarsely crumbly.
Sprinkle 1/4 cup ice water over crumbs, pulsing until mixture just begins to hold its shape when squeezed. Add more water, 1 tbs at a time, if needed. Divide dough in half and wrap each with plastic wrap. Press each into a disk and refrigerate for at least 1 hour.
Filling:
7 cups frozen peaches (fresh in season)
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp cinnamon
1 tbs fresh lemon juice
1 large egg yolk
1 tbs light cream
sugar for sanding
In a large bowl, toss frozen peaches together with sugar, cornstarch, cinnamon and lemon. Allow to thaw.
Meanwhile, on lightly floured surface, roll out pastry disk to 13-inches. Fit into a 9-inch pie plate.
Stir peaches and heap into pie shell.
Roll out second crust and fit over top. Trim and crimp edges, then cut six 3-inch vents in crust.
Beat together yolk and cream. Brush over surface and edges of pie (some will be leftover: discard). Sprinkle generously with sugar. Chill 30 minutes.
Transfer pie to a baking sheet and into oven a 400F oven. Bake 20 minutes, reduce temperature to 350F and bake 55 more.
Cool completely on a wire rack before serving.
Advertisements

Read Full Post »