Peach Pie

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We Interrupt Your Regularly Scheduled Posting to Bring You This Very Important Announcement: PEACHES. Coral. Sweet. Juicy. Delicious.

I had the next few weeks all planned out in my head and on my grocery list until….I walked into to the grocery store and the first thing I saw was a table ablaze with beautiful sun ripened peaches for R19.99 a kg ($1.20 per pound).

So, I had to make a pie.

I used the crust from the Mile High Apple Pie that was in Oprah’s Magazine – SA version a year or two ago. It’s made with almond flour. I decided not to make a peach cobbler – which is usually what I think of when I think peach pie cuz I like crust on the top and bottom of my pie.

I have concocted my own filling, which is certainly not some wild stretch of imagination. Peach pie filling = peaches, sugar, butter, lemon, pumpkin pie spice, a little flour and a little something wild and boozy. I like whiskey. The tricky part is trying to determine how much flour to add to balance out the juiciness of the peaches and the lemon juice and whiskey.

I like my fruit pies jammed packed with fruit. So, I used a deep dish pie pan. It has a cute scalloped edge that goes well with a rustic deep dish whiskey peach pie!

Add the almonds to blender bowl.

Add the almonds to blender bowl.

Pulse for several short bursts until nuts just start to look like meal. You may need to open the lid, with the blender off, and use a spoon to churn up some of the finer particles. Take care not to over blend. You will get a few different textures – some will be super fine and some will still resemble almond fragments. That’s what you want. Set aside.

Pulse for several short bursts until nuts just start to look like meal. You may need to open the lid, with the blender off, and use a spoon to churn up some of the finer particles. Take care not to over blend. You will get a few different textures – some will be super fine and some will still resemble almond fragments. That’s what you want. Set aside.

Chop butter into 3 cm (1/2 inch) pieces and put into the freezer while you prepare the other dry ingredients.

Chop butter into 3 cm (1/2 inch) pieces and put into the freezer while you prepare the other dry ingredients.

Most pie crust recipes instruct to use a food processor. I don't have a food processor her in SA. So, I use my stand mixer with a dough hook.

Most pie crust recipes instruct to use a food processor. I don’t have a food processor her in SA. So, I use my stand mixer with a dough hook.

Into the mixer bowl, add coarsely ground nuts, flour, salt and treacle (brown) sugar. Mix until resembles course meal.

Into the mixer bowl, add coarsely ground nuts, flour, salt and treacle (brown) sugar.

Add the cold butter and turn on mixer and mix until dough starts to look like course meal.

Add the cold butter and turn on mixer and mix until dough starts to look like course meal.

With mixer on low, slowly drizzle in about a tablespoon of the icy cold milk a tablespoon at a time until the dough starts to come together.

With mixer on low, slowly drizzle in about a tablespoon of the icy cold milk at a time and add a little more at a time until the dough starts to come together.

Roll the dough out onto work surface and divide into two portions. One should be slightly larger for the deep bottom crust, leaving the smaller one for the top crust.

Once the dough starts to come together and forms a ball, roll the dough out onto work surface.

Wrap in plastic wrap and put in fridge for at least an hour.

Divide into two portions. One should be slightly larger for the deep bottom crust, leaving the smaller one for the top crust. Wrap in plastic wrap and put in fridge for at least an hour. Now you can start on the pie filling.

Lemon Peaches Flour Sugar Salt Spices

Lemon Peaches Flour Sugar Salt Spices

Zest a lemon. Measure 2 tablespoons fresh lemon juice. Set both aside.

Zest a lemon. Measure 2 tablespoons fresh lemon juice. Set both aside.

We blanched the peaches and plunged them into a ice bath in preparation for easy peeling. Uh, no such luck. They looked beautiful in the water but, they were not easy to peel. So, on subsequent attempts, just peeled them with a paring knife. Make sure your knife is suppa sharp.

We blanched the peaches and plunged them into a ice bath in preparation for easy peeling. Uh, no such luck. They looked beautiful in the water but, they were not easy to peel. So, on subsequent attempts, just peeled them with a paring knife. Make sure your knife is suppa sharp.

Add the lemon zest, lemon juice and whiskey, scotch, bourbon or vanilla.

Add the lemon zest, lemon juice and whiskey, scotch, bourbon or vanilla. Set aside.

In a medium size bowl add both granulated and treacle (brown) sugar, spices and salt. Mix well. Set aside.

In a medium size bowl add both granulated and treacle (brown) sugar, spices and salt. Mix well.

Sprinkle flour/sugar mixture onto peaches and give it a good mix. The peaches will start emitting their juices.

Sprinkle flour/sugar mixture onto peaches and give it a good mix. The peaches will start emitting their juices.

Roll out your dough. The easiest way to ensure you will get a circle, is to just rotate your rolling pin clock wise while you are rolling the dough giving equal pressure all around.

Take the dough out of the fridge. Roll it out on well floured work surface. I use a baking mat. The easiest way to ensure you will get a circle, is to just rotate your rolling pin clock wise while you are rolling the dough giving equal pressure all around.

bottom crust

After I rolled out the crust, I stuck it in the fridge for a few minutes so it would be nice and stiff. I peeled back the pink roll out mat and slid over the pie pan. Then I gently pushed it into the pan and pressed the crust down to adhere to the edges of the pie pan. With a sharp knife, I cut away the excess edges.

Use a fork to poke holes in the bottom of the crust to prevent it from bubbling and pulling down the sides. Put crust into a preheated oven for about 15 minutes.

Use a fork to poke holes in the bottom of the crust to prevent it from bubbling and pulling down the sides. Put crust into a preheated oven for about 15 minutes.

Put the peachy filling into the pie shell.

Put the peachy filling into the pie shell. Dot with butter.

Gently peel back the dough mat. This should be easy if the dough is cold. It will be nice and stiff. Center over the pie pan and lay it onto pie pan. With a sharp knife, cut away the excess dough. Then gently press the edges into dough on edges of the pie pan. Pop into preheated oven.

Now roll  out the top crust. Gently peel back the dough mat. This should be easy if the dough is cold. If not, put the rolled out dough into the fried for about 10 minutes. It should be nice and stiff. Center over the pie pan and lay it onto pie pan. With a sharp knife, cut away the excess dough. Then gently press the edges into dough on edges of the pie pan. Pop into preheated oven.

Yum!

Yum!

Peach Pie Recipe

Almond Flour Pie Crust

Adapted From O Magazine’s Mile High Apple Pie

Ingredients

1 cup raw whole almonds (or 1 cup almond flour)

250g butter , very cold, cut into 1/2-inch pieces

2 cups all-purpose flour , plus extra for rolling

1/4  teaspoon salt (if using unsalted butter, increase salt to 1/2 teaspoon)

3 tablespoons packed treacle or movado (brown) sugar

3 to 6 tablespoons milk, icy cold

Peach Pie Filling Ingredients

2 ½  kg (5 pounds) ripe peaches, peeled, pitted and sliced

Zest of one lemon

2 tablespoons fresh lemon juice

1 tablespoons whiskey, scotch or bourbon, whatever you have on had. If no spirits, and 2 teaspoons vanilla extract.

2 tablespoons flour

½ cup granulated sugar of your choice

½  cup treacle or Movado (brown) sugar, packed

1 teaspoons pumpkin pie spice or (½  teaspoon cinnamon, 1/8 teaspoon each nutmeg, ginger and 1/8 teaspoon each clove) If you don’t have all of the spices, just improvise. Don’t go out and buy all these just for a pie.

1/8 teaspoon salt

3 tablespoons butter, cubed

Directions

Make Crust

Toss almonds into blender bowl. Pulse for several short bursts until nuts just start to look like meal. You may need to open the lid, with the blender off, and use a spoon to churn up some of the finer particles. Take care not to over blend. You will get a few different textures – some will be super fine and some will still resemble almond fragments. That’s what you want. Set aside.

Cut butter into 3 cm (1/2 inch) pieces. Stick in freezer. Measure out milk. Stick it freezer as well.

Add the ground almonds, flour, salt and sugar to mixer or food processor bowl. Give ingredients a quick mix. Add the ice cold butter to dry ingredients and mix until dough resembles course meal. This may take awhile with a mixer. With a food processor, it will be lickety split. Then gradually add the icy cold milk – a tablespoon at a time until the dough starts to come together as a large mass or ball.

Tip dough out onto a generously floured work surface. Divide into two balls: One slightly larger than the other. The larger of the two will go into the deep-dish pie pan. The smaller ball will be the top crust.

Wrap dough in plastic wrap and refrigerate for at least an hour.

Make Pie Filling

Zest a lemon. Set aside.

Reserve 2 tablespoons fresh lemon juice. Set aside.

Wash, rinse and peel (see note below) peaches and cut into eighths. Sprinkle zest and lemon juice onto peaches. Pour in whiskey or whatever you are using. Mix well. Set aside.

In a medium size bowl, mix flour, salt, sugar, spice. Sprinkle this mixture onto the peaches and mix well. Set aside. The peaches will start to emit their juices making the filling nice and juicy.

Spoon the peachy filling into the pie shell. Dot with butter.

Now roll out the top crust. You will want to vent the top crust. I use a few different tiny cookie cutters to make a design. Gently peel back the dough mat. This should be easy if the dough is cold. It should be nice and stiff. Center over the pie pan and lay it onto pie pan. With a sharp knife, cut away the excess dough. Then gently press the edges into dough on edges of the pie pan. Pop into preheated oven for about 45 minutes. You will see some of the browned juices oozing out of the crust. That’s how you know its ready. Enjoy it!!

*We initially tried blanching and plunging into an ice bath to facilitate easy peeling. Did not make peeling easier or quicker. Subsequent attempts we simply peeled them with a sharp paring knife.

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