Peach Pie with Homemade Pâte Brisée
July 20, 2011 § 3 Comments
Upon entrance to the oven a pie is not much of a pie at all, but merely a flimsy pale dough bulging with crisp fruits of the season. Then, with a blast of heat & the magic of time, a bronzed, pie bubbling with saccharine filling emerges to be consumed by a few lucky people.
Maybe you guessed that pie is one of my favorite desserts. I like how that statement is incredibly broad – it means whatever type of pie I’m making at that moment can be my favorite. The term “pie” in general covers a vast amount of options & the possibilities are infinite: a pie with fruit, with custard, or with pudding; or a whoopie pie, a potpie, or an icebox pie; a pie with a crust of cookies, of graham crackers, of pâte sucrée (French for sweet dough) or of the classic pâte brisée (French for breaking dough); one with a crumbly topping, a lattice topping, a meringue topping, or no topping at all.
This Summer I’ve made several pies, a Raspberry-Lemonade Icebox Pie, an Apricot Pie with Coconut Crumble (both are recipes from Martha Stewart Living) & most recently the one I’m sharing with you now (a recipe of my own).
Pâte Brisée (makes 2 discs)
2 3/4 cup of flour, 1 Tbsp sugar, 1 tsp salt, 2 sticks & 2 Tbsp cold organic butter, 2/3 cup of ice water & 1 egg
In a food processor, pulse sugar, flour & salt until well combined. Add butter & pulse until coarse, no more than 15 seconds. Add 1/3 cup of ice water, pouring evenly over coarse mixture. Pulse until mixture is tacky & stays stuck together when pinched (the dough should not be sticky or wet). If it is too dry, add more ice water 1 Tbsp at a time & continue to pulse. Shape the dough into 2 disks, wrap in plastic wrap & freeze (30 minutes) or refrigerate (60 minutes at least) until firm. When
2 honey wheat graham crackers, broken into crumbles, 1/2 cup oats, 1/4 cup brown sugar, 4 Tbsp organic butter, melted & 1/8 tsp salt (omit if using salted butter)
Combine all dry ingredients in a mixing bowl. Add melted butter, mix & set aside until ready to top the pie.
4 cups of ripe peaches, cut into 1/2 inch thick wedges, 1 cup of strawberries, quartered, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 Tbsp organic corn starch, 1/8 tsp coarse sea salt
Mix fruit, sugars, cornstarch & salt in a bowl & let sit for 10 minutes.
Preheat oven to 375 degrees Fahrenheit. Coat a 9 inch pie dish with butter. Roll out pâte brisée on a lightly floured surface until it is 1/4 inch thick & fit dough into pie dish so that there is a slight overhang. Add filling mixture. Top with crumble, leaving a 1 inch space around the perimeter of the top of the pie. Fold the overhanging crust toward the middle of the pie & crimp edges of crust as desired. Brush the crust with a lightly beaten egg. Bake on the middle rack with a cookie sheet beneath it to catch the drippings. After 30 minutes, tent the crumble with aluminum foil to prevent it from burning. Continue to bake for 50 minutes (to an hour) until the filling is bubbling & the crust is bronzed. Cool for at least 2 hours before serving.
This pie can be made the day before & refrigerated. If you are anxious to dive into the pie as soon as it comes out of the oven, be sure top it with a scoop of french vanilla ice cream.