Peach Pie

Another recipe (sorry Deb!)

Today is Michael's birthday and he requested Barefoot Contessa's Apple Tart except he wanted peaches instead of apples. In other words, same crust (which is fabulous) but different filling. I pondered this, did some searching on the web and finally found a peach pie filling recipe from that old standby, "The Joy of Cooking". It turned out great, he said it was the best thing I've ever made, and I thought it was delicious (although why someone would not choose chocolate for their birthday is beyond me!).


Ingredients
For the pastry (from Barefoot Contessa):

* 2 cups all-purpose flour
* 1/2 teaspoon kosher salt
* 1 tablespoon sugar
* 12 tablespoons (1.5 sticks) cold unsalted butter, diced
* 1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. When ready to use, roll out on a floured board. Line a pie pan (or tart pan) with half the dough and set aside the remainder to use as a top crust.


Peach Pie Filling (from The Joy of Cooking)


Ingredients:
2 1/2 lbs. peaches
1/2 to 3/4 c. sugar
3 TBS. all purpose flour
3 TBS. lemon juice
1/4 tsp. almond extract (optional)
1/8 tsp. salt
3 TBS. butter, cut into small pieces
Milk, cream or egg wash (for brushing the top crust)
2 TBS. sugar


Combine the peaches with the sugar, flour, lemon juice, almond extract (if using) and salt. Let stand for 15 minutes, stirring occasionally. 
Pour the filling into the bottom crust and dot with butter.
Cover the pie with a pricked or vented top crust or a lattice. Lightly brush with milk, cream or an egg wash. Sprinkle with the 2 TBS. of sugar.



Bake in preheated 425 degree oven for 50-60 minutes (until the top crust is a golden brown).

After it comes out of the oven, I used the same glaze that Ina Garten uses for the apple tart. Heat 1/2 c. of apricot (or peach) jelly together with 2 TBS. of rum (or water) and brush the crust. 




Text and photos by Phillip Oliver, Dirt Therapy