Do I Dare Disturb the Universe? I shall eat a peach pie.

I don’t think I can put it off any longer: I apparently need to enroll in Remedial Pie Crust 101. Try as I might, I just can’t seem to achieve the requisite amount of flaky tenderness that a truly magnificent pie deserves. Are my crusts delicious? Absolutely. But are they the apotheosis of pie? No. Not hardly. And it’s not for lack of trying–I’ve spun around the list of variables in all kinds of directions (pastry flour! No pastry flour! Whole Wheat Flour! High-fat Butter! Shortening! Vodka! Water! Ground nuts! Small children!), but I cannot seem to bend it to my will. Which is a tragedy–especially when dealing with the kind of filling I was mucking about with yesterday.

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You may have caught a word or two on my twitter feed the other day about the seductive capabilities of the peach; I am not ashamed to say I recently fell prey to it. I was headed over to Lady A’s apartment to hang out with her awesome kittens when I passed the 5th ave farmer’s market, and out of nowhere was caressed in a nearly inappropriate fashion by the luscious scent of peaches. I kid you not–the smell was so delightful, it skated dangerously close to the obscene. Before I could gather my wits, 9 perfect yellow peaches had smooth-talked their way into my bag; I was powerless to resist.

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After much deliberation, I decided that the finest tribute I could pay these peaches was to put them in a pie, and so I set about it. I ended up making a filling with a bit of sugar, warmed by the addition of some cinnamon and cardamom. So simple, and yet any further adornment would have been a slight upon the fruit; as it stood, the spices were an excellent pairing with the sweet, bright flesh. Together, they were delicious enough to stand up to the travesty of a crust I spent far too long clubbing into submission; imagine how lovely it will be when it is no longer a case of crust vs. filling!  Dare to dream, I say–and to ask the audience: anyone have any tips?

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Peach pie!

Double batch Butter Crust Pie Dough (I am not even going to tell you what I actually used for the crust on this pie;  it’s all too horrible. Just stick with this one, it’s safer. And feel free to pass along yours if you’ve mastered the art)

9 medium-sized peaches, peeled, pitted, and sliced*
3/4 c white sugar
1/4 c flour
1-2 tsp cinnamon
3/4 tsp ground cardamom

* Handy trick: to easily peel your peaches, submerge them two at a time in a pot of boiling water for 30 seconds, then decant them to an ice bath. By the time you get to the last peaches, you’ll be able to pull the skin off with your hands. Keen!

  1. If you can make a pie crust, this whole business is ludicrously easy. Pour the filling ingredients into a bowl. Stir.
  2. Roll out half your pie dough and press it into a 9-inch pie plate. Pour in the filling. Roll out the other half of your dough and use it to cover the pie. Cut in vents so the steam can escape.
  3. Bake at 400 for 30 minutes, and then lower the heat to 350 for 40 more, or until the crust is golden and the filling bubbly! Cover loosely with foil if the edges start to scorch.
  4. Let cool for at least an hour before serving to tremendous accolades.
In baking, fruit, pie, summer

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