Tag: peach

With a really close-weave lattice, lots of egg wash (although don’t let it pool) and a generous amount of sanding sugar, this pie is totally gorgeous. And did we mention delicious? Peaches, apricots and sweet Bing cherries in season can just about substitute for a cool breeze rolling through Sag Harbor or a beach on Big Sur. Alright, this may take a little imagination, but when these flavors come together, not all that much.

The Crust

Penelope’s Ultimate Pie Crust for a double crust pie

The Filling

1. 1 lb fresh peaches, pitted and sliced into ¼ inch slices
2. 1 lb fresh apricots, pitted and sliced
3. 1 lb fresh sweet cherries, stemmed, pitted and halved
4. ⅔ cup granulated sugar
5. 3 tbs cornstarch
6. ¼ tsp coarse salt
7. juice of 1 lemon
8. 2 tbs unsalted butter, cut into bits
9. 1 large egg yolk
10. 1 tbs heavy cream
11. sanding sugar

Preheat the oven to 400°

In a large bowl, toss together the peaches, apricots and cherries

Add the granulated sugar, cornstarch, salt and lemon juice

Using a pastry cutter, cut the dough into ¾ wide strips

Spoon the fruit mixture into the chilled bottom pie crust

Dot with butter

Brush the rim of the pie crust with water

Weave a tight lattice crust of dough strips, leaving a ½ inch overhang

Press top and bottom crusts together

Fold the edges under and crimpIn a small bowl, whisk together the egg yolk and cream

Brush the egg wash on the lattice and edges of pie crust

Sprinkle surface with sanding sugar

Freeze for half an hour

Place in the middle of the rack, on the lower third of the oven

Bake until the crust turns golden, about 20 minutes

Reduce the temperature to 350°

Bake until the crust is deep golden brown and the juices are thickened and bubbling, about 40 to 50 minutes more

Transfer to a wire rack to cool completely

It’s not just the combination of fruit and berries but the dark, rich spices that make this deep dish pie something Sinatra would have sung about. You know, a song with dimension and depth, something slightly lascivious to indulge in when no one was supposed to be looking, but probably was. And if they had camera phones when Frankie was around, someone would for sure have gotten a shot of Ol’ Blue Eyes hiding from lights on the village green (when he was seventeen).

The Crust

The Zen Master’s Pie Crust for a double crust pie

The Filling

1. 1 cup light brown sugar
2. ¼ cup all purpose flour
3. ½ tsp cinnamon
4. ¼ tsp cardamom
5. ¼ tsp nutmeg
6. 8 large peaches, peeled, pitted and sliced
7. 2 cups blackberries

Preheat the oven to 425°

Combine the sugar, flour, cinnamon, cardamom, and nutmeg

In a large bowl, place the peaches and blackberries

Pour the sugar mixture over them and toss lightly to coat

Pour the fruit mixture into the pie crust

Put the top crust on, and crimp the edges

Bake for 10 minutes, then lower the temperature to 350°

Bake for about 55-60 minutes, or until the crust is golden brown

Transfer to a wire rack and cool completely (about 3 hours)

Did you ever notice how the farther south you fly, the more pastels you see in the store windows? That’s because you’re moving closer to the sun. Or away from New York. But whatever it is, those southern baker bees sure know how to attract a swarm of pie-loving males. Graham Cracker Crust for a single crust pie

The Filling

1. 3 cups sliced peaches
2. 1 tsp lime zest
3. ¼ cup fresh lime juice
4. 14 oz can sweetened condensed milk
5. 3 tbs rum
6. 2 tbs Cointreau (optional)
7. 1 ½ cups whipping cream
8. sliced peaches, for the top

Puree the peaches, lime zest and fresh lime juice, condensed milk, rum and Cointreau (if you’re using it) until smooth

Using an electric mixer, beat the cream on high speed until stiff peaks form

Transfer the peach mixture to a large bowl and fold in the whipped cream, half a cup at a time, until well blended

Pour the filling into the crust and smooth the top

Cover the pie with plastic wrap and freeze for at least 3 hours, or overnight

Garnish the top with peach slices

Let sit at room temperature at least 30 minutes before serving

If your recipe calls for pureed peaches, you can’t just throw them into a food processor and hope for the best. You have to remove their skins by blanching them.

First, fill a large saucepan ¾ full and bring it to a boil. Also, have a bowl of ice water ready. (Is this starting to sound like something the CIA might be interested in?)

Cut a shallow X in the blossom end of each peach (the part with the stem and leaf), then immerse the peaches, two at a time, into the boiling water until their skins start to pull away from the Xs. Maybe 5-10 seconds. Using tongs or a slotted spoon, lift them out of the water, put them into the ice water, and just slip off the skins. Peaches actually don’t mind this too much. They’re like babies or pregnant celebrities on magazine covers, and think being naked is fun.

Penelope always thinks it’s cruel when the cruise wear collections come out in February. Like just when you’ve nearly dropped those extra holiday pounds and the Christmas credit card balances are approaching zero, you’re supposed to spring for the latest tankini and tell your boss you need two weeks off for a trip to Parrot Cay.Still, as long as there are frozen peaches, or peach preserves, or overpriced actual peaches to remind you that warmer skies are on the way - you can always dream. And bake. Penelope’s Ultimate Pie Crust for a double crust pie

The Filling

1. 6-7 peaches, peeled pitted and sliced
2. ½ cup of packed brown sugar
3. ½ tsp ground cinnamon
4. pinch nutmeg
5. pinch salt
6. 2 tsp lemon juice
7. 2 tbs flour
8. 3 tbs unsalted butter, chilled and cut into bits
9. 2 tbs milk
10. 1 tsp granulated sugar

Preheat the oven to 350°

In a medium bowl, combine the peaches, brown sugar, cinnamon, nutmeg, salt, lemon juice and flour

Pile the mixture into one of the pie crusts

Dot with the butter

Cover with the top crust, press the edge together, turn under and crimp

Cut a few steam vents in the top

Brush the top with milk and sprinkle with granulated sugar

Bake until the crust is golden brown and the peaches are bubbly, about 35-40 minutesLet the pie cool slightly before serving