Peach Pie

Doug suggested I should make a peach pie with some fresh nectarines we bought at Costco. I made my favorite lattice pie crust with a peach pie recipe.  

Ingredients:

Pie crust:

• 8 ounces all-purpose flour (1 2/3 cups; 225g, plus more for dusting)
• 1 tablespoon sugar
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 8 ounces unsalted butter (2 sticks; 225g), cold
• 4 ounces cold water (1/2 cup; 115g)

Filling:

• 6 or 7 ripe peaches, peeled, pitted, and sliced, approximately 6 cups (3 pounds)
• 1 peach peeled, pitted, and chopped (save the juices!)
  
• 1/4 cup tangerine juice (NYT - 2 tablespoons lemon juice)
• optional - 1/2 teaspoon tangerine zest 
• 3/4 cup granulated sugar
• 2 tablespoons  all-purpose flour 
• 2 tablespoons corn starch
• Pinch of ground cinnamon
  
  

Instructions:

1. Make the pie crust:  Whisk flour, sugar, and salt together in a medium bowl. 
2. Cut butter into 1/2-inch cubes -- quarter each stick into 4 long sections, then cut sticks into cubes. 
3. Toss with flour mixture to break up the pieces and coat each piece.
4. With your fingertips, smash each cube flat. 
5. Stir in water, then stir dough until it comes together in a shaggy ball.
   (The dough temperature should between 65 and 70°F -- if not, refrigerate briefly before rolling and folding.)
6. On a very well floured work surface, roll dough into a roughly 10- by 15-inch rectangle.
   (Use extra flour if it seems at all sticky)
7. Fold the 10-inch sides together at the center, then fold together lengthwise to make a 4 layer stack.
8.  Fold dough in half width wise, making fat thick block. 
9. Divide the dough in half.
   (The dough temperature should between 65 and 70°F -- if not, refrigerate briefly before rolling.) 
10. On a well floured surface, roll one piece into a 14-inch circle and drape across a 9-inch pie plate. (Use additional flour if needed. Dust off excess flour with a pastry brush.)
11. Trim the edge so that it overhangs rim by 1 inch all around. 
12. Fold overhang back into panto create a thick border on top of the rim.
13. Crimp or shape crust as desired. Place back in the refrigerator.
14. For the lattice, roll the other dough piece into a 9- by 15-inch rectangle on top of a floured piece of paper. (You will cut 9" strips later.)
    
15. Place the uncut sheet on a baking sheet or cutting board. 
16. Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight.
    Do NOT pre-bake this pie crust - we started to, it slumped, and we had to rescue it...
    
17. After the dough has set in the refrigerator, prepare the pie filling.
    
18. Combine the chopped peaches and peach juice with the sugar, juice, flour, cornstarch and cinnamon in a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining peaches, and stir to combine.
19. Mound the filling in the center of the pie shell, and apply the egg wash to the top edge of the  bottom crust.
    
20. Using a lattice cutter or a knife, make 12 or more long strips that are longer than the top of your pie.
    (Cut along the shorter 9" edge!)
    
21. Arrange the strips in a lattice - review here if you want instructions.
22. Brush pie crust with egg wash and sprinkle with large crystal sugar.
    
23. Use a large fork to press the lattice strips into the top rim.
24. Place the pie into the freezer to set, approximately 20 minutes or 30 minutes in the refrigerator.  Preheat oven to 400 degrees while pie is chilling.
25. Place the chilled pie pie on a baking sheet, and bake for about 30 minutes. 
26. Rotate the pie, reduce heat to 350, and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. (We placed a crust cover on the edges for the end of the baking.)
    
27. Allow pie to cool to room temperature before you cut into it. (If you can...)
    

 

Carole's Notes:

Doug and I both liked this!  It was a little too juicy - the recipe has been updated to cook the flour/corn starch mix.

The filling recipe is  lightly adapted from https://barefootcontessa.com/recipes/perfect-peach-pie and https://cooking.nytimes.com/recipes/1017525-perfect-peach-piethe pie crust is from here: https://carolelikesroundfood.blogspot.com/2017/03/flaky-flexible-pie-crust-for-lattice.html