Thursday, June 21, 2012

Peach Pie

Here we are again. It's officially summer. And I am officially obsessed with berries and stone fruits. And watermelon. And white wine. Possible the BEST things about summer. 

When I asked my dad what he would like me to bake for Father's Day last weekend, he said either cinnamon rolls or a Peach Pie. Being the seasonal person that I am, I jumped at the opportunity to make peach pie using fresh peaches. Plus, it's pie! I looove making (and eating) pies. :)

I know some people enjoy using their tried and true recipes and I totally see the point to that, but for some reason I just adore trying new recipes. It seems adventurous. So, if I make a peach pie every summer, I want to use a different recipe every time. Just for fun. And now with Pinterest, I really enjoy pinning all the various recipes I discover and then deciding which one to actually bake.

This time I went with a crust and a pie from two different sources. Let me tell you two things:

1) This was probably the most attractive pie I've ever made (and I've made lots of pies).
2) This pie was delicious. Truly. Seriously.

I also made ginger-flavored whipped cream to go with it - which was yummy, but not as magnificent as I had been imagining. That's the problem with expectations. But this pie did go well with vanilla bean ice cream (I highly recommend this kind) or I didn't try this, but I imagine it would have gone well with vanilla yogurt/Greek yogurt.

I am looking forward to making more summer-fruit inspired recipes this summer. Enjoy the season!

Fresh Peach Pie

Food and Wine
2 2/3 cup flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces, 1/2 cup) unsalted butter, cold and cut into small pieces
1/2 cup plus 1 Tablespoon solid vegetable shortening, cold
1/2 cup ice water

In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

Meanwhile, make the filling...

Taste of Home
1/2 cup sugar
1/4 cup brown sugar
4 1/2 cups peeled, sliced peaches (this is about medium peaches)
3 Tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 teaspoons lemon juice
1 Tablespoon butter

In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll out one disk of dough to a 12-inch round. Line a 9-inch pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.

In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust or just cut slits in the top. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. 

Serves 6-8.

Garnish with Homemade Whipped Cream, if you'd like...

1 cup cream, very cold
1/4 cup powdered sugar
1 teaspoon vanilla extract or ground ginger (optional) 

Put all the ingredients in a very cold mixing bowl and mix at high speed until stiff peaks form. Store whipped cream in the refrigerator. 

Whipped cream on the left, ice cream on the right. 

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