Ingredients: |
Ingredients: AS-EASY AS-IT-GETS PIE DOUGH:
2¼ c. bleached all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 stick (8 tbsp.) butter, cut into ½" pieced, chilled in freezer until very cold
4 tbsp. vegetable shortening, cut into ½" pieces, frozen solid
⅓ c. cold water
PEACH PIE FILLING:
6 c. peeled and sliced ripe peaches (about 6 large or 11 medium, totaling 3 lbs.)
¾ c. plus 2 tbsp. granulated sugar (plus an additional 1½ tbs. for finishing crust)
3 tbs. potato starch, potato flour or arrowroot (fine powder-fine potato starch or potato flour in the kosher or health-food aisle.)
pinch of salt
½ tsp. almond extract
1 tbsp. butter, cut into small pieces
1 egg white, beaten
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Directions: |
Directions:FIRST, MAKE THE DOUGH: Mix flour, sugar and salt in a food processor fitted with metal blade. Add butter and pulse 4 times. 1 second each. Add cream cheese and shortening and pulse another 4 or 5 times, 1 long second each, until fats are pea- and fine gravel- sized.
DUMP mixture into a bowl and rub flour-fat mixture through fingertips to blend. Stir in water with a spatula until dough clumps form. Press clumps together with your palm to form a cohesive ball. Divide into ⅔ and ⅓ portion sizes. Wrap in plastic wrap, then flatten to thick disks. Refrigerate until cold and firm, at least 1 hour. (Or refrigerate up to 2 days or freeze up to 2 months.)
WHEN READY TO BAKE THE PIE, place peaches in a large colander. sprinkle with 2 tbsp. sugar and let stand until almost ½ cup juice is released about 30 min.
ADJUST oven rack to lowest position and place 4 9" unglazed quarry tiles on rack to form an 19" square. (A pizza stone will work, too.) Preheat oven to 400ºF. and let tiles heat for at least 30 mins.
ROLL large dough disk on a floured work surface into a 13" circle. Fold dough in half, setting pie plate next to fold line. Quickly lift dough into pie plate and unfold. press dough into pan sides with other hand so that dough fits in pan. trim excess. Refrigerate pie shell while preparing filling.
MIX ¾ c. sugar with potato starch and salt. Add to peaches, along with almond extract; toss to combine.
ROLL out remaining dough to a 12" circle. Add fruit filling to pie shell and dot with butter. Fold dough circle in half, setting filled pie shell next to fold line. quickly lift dough into pie plat and unfold. Trim all around to ½" beyond lip of pan. Roll overhanging dough under with fingertips so it is flush with lip of pan. Flute dough edge all around.
SET an 18" square of heavy duty foil on tiles or pizza stone. Set pie on foil and bake for 20 min. Remove pie from oven, brush with beaten egg white, sprinkle with 1½ Tbsp. sugar. Bake until golden brown, about 20 min. longer. Bring foil around pie to loosely cover. Bake until filling bubbles, 15-20 min. longer. Cool on a wire rack, 2-3 hours. |
This recipe for Clean-Cut Peach Pie is from