Saturday, July 25, 2015

Peach Pie

On my birthday, we drove to the mountains for a picnic.  It's a spot we found a few years ago, in a lush green woods next to a stream, with a quiet, almost lost feeling.  The moss-covered ground was damp, and we spread out a blanket.

Jamie presented cheese, olives, strawberries and little cups of wine, and we ate quickly, shivering under the light drizzle.  But then the rain started to pour in earnest, so amid claps of thunder and under the darkening clouds, we gathered up our things and ran back to the car.

It wasn't quite the picnic he had planned, but any moment with the person you most love spending time with is a wonderful moment.

Back home, it was still raining, and so, since my birthday cake hadn't worked out, we made pie.  I taught my husband all about crust and what makes it flaky.  It was his first time rolling out pie dough, and he did so well.  Doesn't he look handsome holding his pie?

It's been four days since my shoulder surgery, and as typing this with only my left hand is a tedious feat, I'll cut this short.  But I'll be back soon.

Peach Pie

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 2 tablespoons granulated sugar, divided
  • 1 teaspoon salt
  • 1 cup cold, unsalted butter, diced
  • 1 egg, yolk and white separated
  • 4 tablespoons cold, full-fat buttermilk
  • 8 peaches, pitted, peeled and sliced
  • 1 cup dark brown sugar
  • 1/4 cup corn starch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon flour

Preheat the oven to 425.

In a bowl, combine the flour, 1 tablespoon sugar, and salt.  Add the butter and cut in with a pastry cutter until the butter is the size of peas.  Add the egg yolk and buttermilk, toss with a fork to moisten, then bring together with your hands into a ball.  Divide into two balls, flatten slightly into disks, wrap in plastic wrap and refrigerate to rest and chill for 20 minutes.

In a large bowl, toss the peaches with the brown sugar, corn starch, cinnamon and nutmeg.  Reserve the 1 tablespoon flour to sprinkle over the bottom of the crust.

On a lightly floured surface, roll out one ball of dough to 1/4 inch thick.  Fit into a deep-dish pie pan.  Sprinkle with the 1 tablespoon flour (to keep the crust from getting soggy), then pour the peaches into the crust.

Roll out the second ball of dough for the top crust, and press the edges together.  Cut a few slits in the top to vent the steam.  If you like, use any leftover scraps of dough to make decorative cutouts.

Whisk the egg white with a tablespoon of water, then lightly brush the top crust with the egg wash.  Sprinkle with the remaining 1 tablespoon granulated sugar.

Bake the pie, uncovered, for 20 minutes at 425.  The crust should be nicely browned already, so cover with a piece of foil to prevent over-browning.  Reduce the oven temperature to 350 and bake for another 30-40 minutes, until the juices bubble up.

Cool the pie completely, preferably overnight, before serving.

Yields 8 servings

Recipe from Curly Girl Kitchen