Wednesday, September 20, 2017

Classic Peach Pie


I generally don't spend time making sweets in the kitchen, but apparently this summer peach pie is the exception. I made this pie a total of six (6!) times this summer during the height of peach season. I did cheat and use Trader Joe's frozen pie crust, but I'm quite fond of it and it's the rolled pie crusts like what they have in France. Most places only have the pre-pressed uncooked pie crust in an aluminum pie plate in the frozen section and I've been chronically unimpressed with. However, if you are feeling so inspired, you can of course make your own (double) recipe of pate brisee.


Note: This pie releases a lot of liquids as it cooks. Either place a tray lined with parchment paper or a non-stick pad underneath the pie as it cooks, or be prepared to go through your oven's self-cleaning cycle after making this pie.

Classic Peach Pie
makes 9" pie or larger
from America's Test Kitchen from Garlic and Zest 

Ingredients:
- double batch of rolled pie crust
- 3 lbs. peaches (or more if you want a larger pie)
- 1 cup sugar
- 1 Tbs. corn starch
- 1 Tbs. lemon juice
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 Tbs. cream or egg wash, for brushing on crust
- 1 Tbs. demerara sugar

Instructions:
1. Peel peaches (or don't) and slice how you wish in a bowl. Add the sugar, stir well to combine, and let sit on counter for 1 hour.
2. Roll out pie crust and place in pie pan or tart pan. Cover with plastic wrap and refrigerate while peaches rest with sugar.
3. Once peaches have rested with sugar for 1 hour, start oven preheating to 425 F. Then drain off liquid from peaches, reserving 1/4 cup. Combine 1/4 cup reserved peach liquid, corn starch, lemon juice, cinnamon, and nutmeg. Stir well to combine.
4. Take pie crust out of fridge, unwrap, and pour peach mixture into the crust. Roll out second crust, and make desired design on top of pie. I did lattice crust, there are lots of options out there.
5. Brush crust with cream or egg wash. Sprinkle the demerara sugar on top of the pie. Wrap edges of the pan with foil such that the crust is shielded, being careful not to let the dough come into contact with the foil.
6. Cook at 425 F. for 25 minutes. Reduce heat to 375 F and cook for another 30 minutes. Take foil off and cook for another 10-15 minutes or more if you used a larger tart pan.
7. Let pie sit for at least 2 hours before cutting into.

Note: the remainder of the peach liquid makes a killer peach bellini when mixed with bubbly.