Tuesday, July 28, 2009
As promised! Peach pie number 2! Am I tired of peach pie? Nope. If you have another recipe you'd like to share, send it on and I promise to tackle it.
I'll admit, perhaps I did go a bit overboard with 5 lbs of peaches from Frog Hollow Farms. It's easy to get carried away there. I have big plans to jar another few pounds before they start to disappear from the farmer's market. Peaches into the winter!
I recommend being particularly decadent and eating this one in bed (never mind the crumbs) while watching what has become my newest addiction, Anthony Bourdain's No Reservations. It's impossible to watch this insanely wonderful travel/food show without a dish of something at your side, otherwise you might find yourself drooling all over the remote.
Cardamom Peach Pie
adapted from Bon Appetit, August 2009
for the crust:
1 1/4 cups all-purpose flour
1 1/2 tsp sugar
1/4 tsp salt
1/2 cup (1 stick) cold, unsalted butter, cut into cubes
3 tbsp ice water
for the filling:
2 1/2 lbs peaches, peeled, halved, pitted and sliced into 1/2 inch slices
1/3 cup sugar
2 tbsp cornstarch
2 tsp lemon juice
1/2 tsp ground cardamom
1 egg, beaten (for glaze)
1 tbsp sugar for top of the pie
Whisk together the flour, sugar and salt. Add the butter and combine with your hands (you could also use a food processor, but that just seems unnecessary and messy) till there are no pieces of butter larger than a pea. The dough should be shaggy. Drizzle the ice water over the dough and just combine till it forms a ball. Turn the dough onto your silpat or lightly floured surface and knead briefly to distribute the butter (4-5 turns of the dough). Flatten the dough into two disks, wrap each in plastic and chill in the freezer for at least half an hour.
When the dough has chilled,prepare a baking sheet lined in floured parchment paper. Remove and roll out on the parchment into a 13 inch round. Using a 2 1/2 inch to 3 inch round, scalloped or star shaped cookie cutter, cut out shapes from the dough. If necessary, combine the scraps and roll out again for a total of about 20. Chill on a baking sheet while preparing filling.
Preheat the oven to 400. In a medium bowl, combine all the filling ingredients and toss. Transfer to a 9 inch pie pan. Arrange the dough cutouts in concentric circles on top of the filling, starting at the edges and working towards the center until the filling is completely covered. Brush the crust with the beaten egg and sprinkle with the sugar.
Place the pie on a rimmed baking sheet and bake for 45 minutes until the crust is golden brown and the juices are bubbling and thick. Cool for at least half an hour.