Thursday, July 29, 2010
This is a very buttery dough, not suitable for an elaborate edge:
3 C. AP flour
12 oz. cold, unsalted butter
¼ C. sugar
1 t. salt
¼ C. ice water
Crumb together the the dry ingredients with the butter until the mixture resembles wet sand. “Glue” the dough together with the ice water. Do Not Over-Work. Refrigerate for at least one hour, not more than 3 days, tightly wrapped.
3 lb. peaches, peeled and cut into quarters
2 oz. butter
½ C. brown sugar
1 T. vanilla extract
1/8 t. nutmeg
½ t. salt
3 T. quick cook tapioca
In a small sauce pan, melt butter. Add brown sugar and vanilla and melt together (about 2 minutes). Add to the prepared peaches. Stir together with tapioca, nutmeg, and salt.
Roll out half of the dough and line a deep-dish, 10 inch pie dish. Fill with peach mixture. Roll the other piece of dough and carefully fold in half (use your bench scraper). Unfold onto peaches. Press the dough together at the edge of the pie dish. Cut a few vents in the dough. Brush with milk or cream, then sprinkle with sugar. Bake at 400 for 20 minutes, then turn the oven down to 350 for 60 more minutes. Serve with vanilla ice cream.
NOTE #1: When learning how to roll dough out successfully, don’t make the mistake of re-rolling the dough if it starts to fall apart. Simply puzzle piece the dough together on top of the filling. Brush cream over cracked dough followed by sugar. You will be amazed at how good the pie will look.
NOTE #2: This pie will do some serious dripping in your oven. Be sure to bake on a foil lined baking sheet.