Two weeks ago I bought 4L of fresh peaches from the Farmers' Market.
The following Thursday, I bought another 4L basket and promised Shawn that I would make the pie. I used the Pâte Brisée recipe from the Martha Stewart Baking Handbook for the crust.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
This was my first pie crust ever, so it was a bit lacking in finesse and polish. I need a bit more practice with the rolling out and edging. Every recipe I read, went on and on about making sure not to handle the dough too much, so I was paranoid and worked as quickly as I could. Despite not being the prettiest pie ever, the crust tasted great. It was a perfect texture, flaky and light.
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
For the filling, I created my own recipe after reading many, many recipes online and in my library of cookbooks.
10 peaches, peeled and sliced (this was the most boring and labour intensive part of the whole thing)
1/3 cup granulated sugar
1/3 cup golden brown sugar
1 tbsp good quality maple syrup
2 tbsps cornstarch
1/4 tsp course salt
Juice of half a lemon (about 1 1/2 tbsp)
2 tbsps of cold, unsalted butter, cut into small pieces
1 egg yolk and 1 tbsp heavy cream for the egg wash
Directions for filling and pie assembly.
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, stir together peaches, sugars, maple syrup, cornstarch, salt and lemon juice. Refrigerate.
- Remove chilled dough from refrigerator. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate. Pour in fruit filling, making a slight mound in the centre, and dot with butter pieces.
- Roll out remaining dough to a 12-inch round and place over fruit filling. I cut a little heart in the centre of mine. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with heavy cream. Brush top of dough with egg yolk mixture. Set on a rimmed baking sheet and bake at 425 for 15 minutes, reduce heat to 350 and bake for an additional 40-45 minutes or until crust is a deep golden brown and juices are bubbling. Let pie cool completely on a wire rack, about 3 hours.
Next pie on my list is apple. Stay tuned!