Pies continue to define 2019 in this floral peach pie. The crust in itself has evolved into an entity of its own, but the peaches, the peaches are converted into a candy-esque filling that will have you do a double check on the ingredient list as the whole pie only has three-quarters of a cup of sugar.
The deep blush color the peaches take after baking is so summery and dreamy. Truly some of the best things in life are the simple ones.
Ingredients:
Crust:
2 1/2 cups flour
1 Tbsp powder sugar
1/2 tsp salt
1 cup chilled butter, cut into cubes
1/3 cup (about) ice water
Filling:
3/4 sugar
1/3 cup tapioca powder
1/4 tsp salt
1.5 kg peaches/nectarines
3 Tbsp fresh lemon juice
2 Tbsp butter
1 Tbsp milk
Method:
Preheat oven to 425F.
Make the filling: Mix together the pitted and chopped peaches, sugar, tapioca, salt and lemon juice so the fruit is well coated. Set aside until ready to fill the pie.
To make the crust: Blend flour, powder sugar, and salt in large bowl. Cut butter into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Divide dough in two; one ball should consist of 2/3 of the batter (this is the bottom crust) and the second should consist of the remaining 1/3 dough (this is for the top crust).
Roll dough (larger ball) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
Fill unbaked pie crust with the mixed filling. Dot the surface with the butter.
Roll out remaining dough disk and form decoration of choice over the filling. Press edges together to seal and flute as desired.
Brush the crust with the milk.
Bake in preheated 425F oven for 15 minutes (20 minutes if using frozen fruit). Lower heat to 375F and bake one hour more.
Cool on a wire rack for 45 minutes to an hour before serving.
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