Fresh peaches at the height of ripeness, covered with a glaze, supported by a shortbread crust and topped with freshly whipped cream. Ah, it's Summertime.
Recipe and more over at The Alchemist.
Fresh Peach Pie
FYI- The crust needs to firm up in the fridge for a few hours, or overnight before making the pie.
Ingredients for crust
1/2 cup (1 stick) (113 g.) butter- softened
1/3 cup (68 g.) sugar
1 egg
1 cup (150 g.) flour
1/4 cup (28 g.) cornstarch
1/4 tsp salt
Ingredients for pie filling
5 cups sliced fresh, very ripe, peeled peaches (about 8 peaches) (I forgot to weight them, sorry)
1/2 cup (100 g.) sugar
3 Tablespoons cornstarch
2 Tablespoons fresh lemon juice
2 cups, (1 pint) or (500 ml) heavy whipped cream, whipped-sweetened with 1/4 cup (44 g.) sugar (this will give you enough for topping pie as well as extra for serving.)
Directions
Start by making the crust.
Blend the butter, sugar and egg using a stand mixer, or an electric mixer until well mixed. Add the flour, cornstarch and salt and mix until it just comes together, don't overmix.
Pat into a 9 inch pie plate and refrigerate 2 hours or overnight.
Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, or Gas Mark 6. While oven is preheating, prick the bottom of crust with a fork. Then place either a piece of parchment or a piece heavy duty foil into the crust, with pie weights or dried beans inside of the foil or parchment.
Bake the crust for 15 minutes. Then remove the foil or parchment and bake for another 5-10 minutes, or until golden brown.
Let the crust cool while you prepare the filling.
To make the filling.
Take 1 cup of your peaches in a bowl and mash them with a fork to release their juice. In a large pan, add the sugar and cornstarch, and whisk them together. Add the crushed peaches, stir and cook over medium high heat. As it starts to thicken and boil, add about half of your sliced peaches so that the mixture doesn't get too firm. Remove from the heat immediately and add the remaining peaches and lemon juice. Toss together to distribute the glaze to all of the peaches. Pour into your pie shell.
Refrigerate the pie till it's chilled. Then garnish the pie with dollops of whipped cream using a pastry bag with a large star tip, such as Wilton's 1M.
Serve the pie cold, it is best eaten the same day. Garnish with extra whipped cream.
Source: http://cooking.livejournal.com/9041482.html
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