Peach Pie Revisited

Ripe peaches at the farmers market

Selection for pie

Peaches' Destiny

Yes, I know, I’ve already published a peach pie AND a peach tart.  But I’ve made more pies and I have some new photos.

It’s that time of year again and peaches are at their peak.  If you  love peaches as much as I do, now is the time to grab your rolling pin, don your apron and go for it.  Here it is then, no corners cut, with a crumb crust for more complex flavor and texture.

Peach Pie with Crumb Topping

Crust:

1 ½ cups flour

¼ t salt

1T sugar

8 T unsalted butter, cut into ½ inch cubes

4 T ice water

Pulse flour, salt and sugar in a food processor. Add butter.  Pulse briefly.  There should still be bits of butter visible.  Add ice water around bowl and again, pulse briefly, just until dough holds together when pressed between your fingers.  Don’t let a ball form.

On work surface, press dough outward with the heel of your hand.  Pat into a round, wrap in plastic and chill for a half hour.

Crumb topping:

½ cup walnuts

1 cup flour

1 cup firmly packed light brown sugar

½ cup old fashion rolled oats

¼ t salt

½ cup butter, melted but not hot

While dough is chilling, prepare crumb topping in food processor.  No need to clean it first.  Pulse walnuts very briefly until roughly chopped.  Add flour, sugar, oats, salt and pulse for one second.  Transfer to a bowl, stir melted butter through and set aside.

Filling:

3 lbs. ripe peaches

juice from ½ lemon

1 cup light brown sugar

¼ cup instant tapioca

½ t vanilla

½ t cinnamon

¼ t freshly grated nutmeg

4 T butter cut into a ½ inch dice

Prepare peaches. Bring a pot of water to a boil.  Cut a small cross in the stem end of each peach.  Submerge peaches in water, a few at a time for one minute.  Remove and let cool enough to handle. With a paring knife, catch hold of the cut skin.  It will pull off easily.  Cut peaches into ½ inch slices or into small cubes. Place back in pot you have just emptied.  Add lemon juice, sugar, tapioca, vanilla, cinnamon, nutmeg and salt.

Roll out dough to a 12 inch round.  Place in a deep dish 9-inch pie pan, crimp edges and chill for 15 minutes.

Pour off liquid that has collected in bottom of peach mixture.  This is very important to assure a firm filling and not a soupy one.

Place mixture in pie shell, heaping slightly in center.  Dot with butter and then top with crumb mixture breaking it into small clumps.

Place in a 400 degree oven for a half hour.  Lower heat to 350 degrees.  Bake for another half hour or until crust is golden brown and filling is bubbly.  Let cool.  Serve with a scoop of vanilla ice cream.  Prepare to receive rave reviews.

[Edit]

A Pretty Peach Tart

I came away from the Muscoot Farm Market yesterday with beautiful peaches and a pint of raspberries.  Hmmm. A tart came to mind.  This morning as I assembled my ingredients, I noticed that half the raspberries had disappeared.  I had  to work fast.  This is a variation of my “Peach of a Pie” post of  August 7  but easier.Peach Tart

Peaches

Tart dough

1 ½ cups flour

½ t salt

½ cup sugar


8 T butter cut into a small dice

4 T ice water



Filling

6 large ripe and fragrant peaches

¼ cup instant tapioca

½ cup sugar

pinch of salt

Juice from ½ lemon

2 T butter cut into 8 ½-inch cubes

Pulse flour, salt and sugar in a food processor. Add butter.  Pulse briefly.  There should still be bits of butter visible.  Add ice water around bowl and again, pulse briefly, just until dough holds together when pressed between your fingers.  Don’t let a ball form.

On work surface, press dough outward with the heel of your hand.  Pat into a round, wrap in plastic and chill for a half hour.

Roll out dough into a 12-inch round. Drape into a 9-inch tart pan with a removable bottom. Chill in refrigerator for 20 minutes.

While tart shell is chilling, cut a small cross in the stem end of each peach, dip peaches one or two at a time into a pot of simmering water for 1 ½ minutes.  Let cool.  Peel off skin.  Slice into half-inch wedges.  Add instant tapioca, sugar, salt and lemon juice. Mix.

Pour half of peach mixture into tart shell..  Arrange remainder of peach slices into an attractive pattern.  Dot with cubes of butter and fresh raspberries.  Bake at 400 degrees for 15 minutes.  Turn heat down to 350 and bake another half hour or until mixture bubbles up and crust is golden brown.

The white nectarine version

The white nectarine version, this one an upside-down tart

A Peach of a Pie

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Is there a more enticing fragrance than a dead ripe peach?  Perhaps a fresh peach pie baking in the oven?  And right along  with apple pie, it’s the quintessential comfort food.  Here it is, no corners cut, with a crumb crust for more complex flavor and texture.

Peach Pie with Crumb Topping

Crust:

1 ½ cups flour

¼ t salt

1 T sugar

8  T unsalted butter, cut into ½ inch cubes

4 T ice water

Pulse flour, salt and sugar in a food processor. Add butter.  Pulse briefly.  There should still be bits of butter visible.  Add ice water around bowl and again, pulse briefly, just until dough holds together when pressed between your fingers.  Don’t let a ball form.

On work surface, press dough outward with the heel of your hand.  Pat into a round, wrap in plastic and chill for a half hour.

Continue reading A Peach of a Pie. . . .

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