This is a follow on post to the Peach Pie post yesterday.
The only reason this much was leftover is because we wanted to have more tomorrow. We’ve gotten a lot of interest in the Peach Pie post and requests for the recipe. Enjoy
I found this dough recipe in Cook’s Illustrated magazine.
This recipe will yield an 8” to 10” crust for the top.
1 1/4 Cup unbleached all purpose flour 1/2 Teaspoon table salt 1 Tablespoon sugar 6 Tablespoons cold unsalted butter, cut into 1/4 slices 1/4 Cup cold vegetable shortening cut into small pieces 2 Tablespoons cold Vodka 2 Tablespoons water Process until the mixture has chunks like cottage cheese. Wrap the dough in plastic and refrigerate for 45 minutes. The dough can be stored for up to two days.
While you prepare the filling take the dough from the refrigerator and let it soften so you can roll it out after you’ve completed the filling.
In my opinion Georgia peaches have the best flavor. Select firm peaches.
8 to 10 peaches peeled and sliced (thick) 1/2 of 1 Lemon, juiced 1 Egg 2 Tablespoons Flour 1 Tablespoon cornstarch 2/3 Cup sugar 1/3 Cup melted butter 2 Teaspoons Vanilla, use the highest quality you can find. Lanes has a Mexican vanilla. 1 Teaspoon grated nutmeg, grate the nut 1 Teaspoon cinnamon Blueberries, about a cup
Gently mix together and heat on stove do not boil, the goal is to thicken and create a sauce. Place the Peach filling into the pie plate. Cover with a layer of fresh Blueberries. Roll out the dough to the size of your pie plate. Option: Cover the entire top or cut slices and create a lattice. 1 Egg white, whipped moderately. Brush on top of the dough.
Cook at 400 degrees for 15 minutes on the middle oven rack. Reduce heat to 350 degrees and cook for about 45 minutes.
Your oven will bake differently than mine so keep an eye on the pie. Patti, my wife, recommends the pie be served warm with Haagen Dazs vanilla ice cream (in another dish) –she hates it if the crust gets mushy!