Nick requested we do Korean barbecue so we bought the ribs already marinated which made it very easy for me and super tasty.
He also requested his favorite macaroni salad which was also a favorite of his friends. I can't believe I haven't made that all summer...anyway, it turned out to be a great dinner with a few other sides of green salad, fruit salad, and rice.
But the peach pie was the star.
The recipe was in the Seattle Times the day before so that's how I thought of it, plus it's peak peach season right now. The author is Danie Baker who regularly writes for the Times and has lots of good recipes. This peach pie has a secret ingredient; cayenne pepper. The cayenne pepper added some zing to the peach pie and everyone loved it. It made for a fun conversation during dessert, as everyone tried to guess the secret ingredient in the pie. I served it with our homemade ice cream that we made last week when Bruce's sister and nephew were visiting, so that really put this pie over the top. I added more of all the spices than the recipe called for because my pie pans are large and I usually have to add additional fruit so my recipe is a bit different than the one printed, plus I used my own pie crust recipe. But I really embraced the addition of cayenne pepper to this peach pie and now this will be my recipe of choice. And it makes for good conversation while eating it and guessing that one secret ingredient.
Serves 12
2-1/2 cups flour, plus extra for rolling
2 Tbsp. sugar
1 tsp. salt
8 Tbsp. shortening, cut into 1/2-inch pieces and chilled
12 Tbsp. (1-1/2 sticks) unsalted butter, cut into 1/4 inch pieces and chilled
6-8 tablespoons ice water
1 tsp. vanilla
1 egg for egg wash
1. Process the flour, sugar, and salt in a food processor until combined.
2. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds.
3. Scatter the butter pieces over the top and using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
4. Sprinkle 6 tablespoons of the ice water over the mixture and the 1 tsp. vanilla. Stir dough with a fork until the dough sticks together. If the dough does not come together, stir in the remaining water, one tablespoon at a time, until it does.
5. Divide dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate.
Make filling
6 large, fresh peaches, skins removed and sliced
1/4 tsp. cayenne pepper
1/4 tsp. allspice
1/2 tsp. cinnamon
1 cup sugar
1/4 cup brown sugar
6 Tbsp. corn starch
1/4 tsp. salt
1/2 cup cold salted butter, cut into cubes
1. Peel, pit and slice the peaches into 1/2-inch wedges and set aside in a large bowl,
2. In a small bowl, add cayenne pepper, allspice, cinnamon, sugar, brown sugar, salt and corn starch. Whisk to combine or put through a sifter if any lumps remain. Set aside.
3. Remove the pie dough from the refrigerator and roll out the first half of the dough into about 1/8-inch thickness.
4. Press the pie dough into the pie dish and trim the dough so it is about 1 inch wider than the pie dish. Crimp the top of the edges with a fork or with a finger-crimping technique.
5. Roll out the second half of the dough and cut into 1-inch strip to make the lattice top.
I usually cut around 16 strips for 8 in each direction.
6. Lay the strips on a cookie sheet to chill in the fridge for about 30 minutes. This will make the weaving of the lattice top easier.
7. Just before the 30 minutes of chilling the strips is complete, sprinkle the spice mixture over the peaches and toss until fully coated. The peaches shouldn't sit in the mixture for more than 1 hour, otherwise the mixture will get too soggy.
Preheat oven to 375 degrees.
8. Spoon the peach filling into the pie dish and top with the 1/2 cup of cubed butter.
9. Lie 8 pie crust strips across the top of the pie.
10. Lift up every other pie crust strips half way up to the middle of the pie. Lay another strip crosswise over the pie and strips and lay down the pie crust strips over it.
11. Lift up the other pie crust strips that are underneath the first ones and do the same thing.
12. Lay down another pie crust strip and continue in this manner.
13. When the bottom half is complete, do the same thing to the top half until the whole pie is done.
14. Crimp the edges of the pie crust with the new lattice cut pieces now in place.
15. Brush with an egg wash.
16. Bake in a 375 degree oven for 60 minutes or until crust is golden brown. I will place covering around the outer edges of the crust so it doesn't get too brown.
10. Lift up every other pie crust strips half way up to the middle of the pie. Lay another strip crosswise over the pie and strips and lay down the pie crust strips over it.
11. Lift up the other pie crust strips that are underneath the first ones and do the same thing.
12. Lay down another pie crust strip and continue in this manner.
13. When the bottom half is complete, do the same thing to the top half until the whole pie is done.
14. Crimp the edges of the pie crust with the new lattice cut pieces now in place.
15. Brush with an egg wash.
16. Bake in a 375 degree oven for 60 minutes or until crust is golden brown. I will place covering around the outer edges of the crust so it doesn't get too brown.
Enjoy your peach pie!
Comments
Post a Comment