Peach Pie With A Sourdough Crust Food

HOMEMADE PEACH PIE

Steps:

• Add flour, sugar, salt and cubed butter to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs.
• Add water to the dough 1 tablespoon at a time until the dough forms a ball.
• Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.
• Preheat oven to 425 degrees Fahrenheit.
• Peel and slice your peaches and all them to a colander to drain the excess juices for about 30 minutes.
• While your peaches drain, prep your bottom pie crust in your pie pan. Place in the fridge until you're ready to add your filling.
• In a bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Pour your peaches into a large bowl and add the dry ingredients on top and toss together. Add the lemon juice and vanilla extract and mix again. Pour filling into prepared pie pan.
• Layer the top crust over the pie and crimp the edges to seal.
• In a small bowl, use a fork to mix the egg yolk with the water to make your egg wash. Use a pastry brush to brush it across the top of the pie crust. If you'd like, you can sprinkle granulated sugar over the top of the egg wash.
• Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about 40-50 minutes, until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.
• Cool at least 20 minutes before cutting so the filling has time to set up. Serve with whipped cream or vanilla ice cream.

PEACH PIE WITH A SOURDOUGH CRUST

Steps:

• Pie Crust
• In a stand mixer with the paddle attachment (or a food processor or by hand with a pastry blender), mix together all of the ingredients but the ice water. Break the sourdough starter into pieces before beginning to mix, and stop mixing while the chunks of butter are still visible and about almond sized.
• Add the ice water slowly and only as much as needed to bring the dough together.
• Turn the dough out onto a floured countertop and roll it into a rectangle, ¼-1/2 inch thick. Flour the top surface, flip the sheet, and flour the second side. Fold the dough into quarters. Repeat the process a second time, then wrap your small square of dough in plastic and refrigerate for several hours and up to three days.
• Before rolling your pie crust, cut it in half, cover it again and let the dough warm up 20-30 minutes.
• Filling
• Mix the cut up peaches and sugars in a bowl, cover and set aside for about an hour.
• Strain the juice from the peaches into a medium sauce pan. Set aside the peaches.
• Add the corn starch, grated apple and spices. Whisk the contents of the sauce pan over low-med heat, bringing it to a simmer for a couple of minutes. You can add a little water if the mixture seems too dry. It shouldn't break into chunks when stirred, but it should be thick enough to cling to your spoon.
• Add the butter and lemon juice until incorporated and then turn off the heat. Add the strained fruit into the saucepan and mix gently.
• Pie Assembly
• Preheat your oven to 400F.
• Roll your bottom pie crust and lay it in a standard sized pie dish.
• Roll your top pie crust. (I do this before filling the bottom crust to reduce the time for the bottom crust to get soggy.)
• Pour the filling into the base of the pie.
• Top the pie with the second crust, and trim and crimp the edges.
• Cut slits in the top crust and brush with a lightly beaten egg. If you want, you can decorate the pie with crust scraps and brush those with egg as well.
• Sprinkle the top of the pie with sugar and wrap the edges in aluminum foil.
• Bake for 50-60 minutes on a lower-middle shelf. Slide a baking sheet under the pie and remove the foil around the edges for the last 10 -20 minutes of baking. Fruit juice bubbling through the crust and dripping down is my sign that the pie is ready.
• Let the pie cool on a rack at least an hour before serving.

EASY PEACH PIE

Steps:

• Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.

FRESH PEACHES AND CREAM RUSTIC PIE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.