They weren't quite ready for eating, but would soften up nicely in a pie. A mini-pie that is, using my vintage Pyrex 6 inch pie plate...a perfect pie for two! I've scaled up my recipe for a full-sized pie.White Peach Pie
For the crust
2 1/2 cups unbleached all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
16 tbsp. unsalted butter, chilled and cut into small cubes (2 sticks)
6 tbsp. ice water
For the filling
5 cups sliced peaches
1 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
2 tbsp. unsalted butter
Preheat the oven to 425 degrees.
In a large bowl, stir flour, sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal and butter pieces are no larger than small peas. Add the water, and mix with a fork until the dough pulls together. Transfer dough to a work surface and shape into a ball. Wrap in plastic wrap and chill while preparing filling.
In a large bowl, combine peaches, sugar, flour and cinnamon and stir to combine. Let sit while rolling dough. On a floured surface, divide dough in half a
nd roll out top and bottom crusts. Lay one crust in pie plate and leave dough hanging over edges. Pour peach mixture into crust, making sure that filling is evenly distributed. Add bits of butter to top of filling and cover with other dough round. Seal and flute edges and slit top of pie for venting.Bake for 10 minutes then reduce heat to 350 degrees and bake for an addtiional 30 to 35 minutes until the crust is browned and the juice bubbles through the vents. If the edges start to brown, cover with strips of aluminum foil (or a pie shield) to protect from burning. Cool slightly before serving.
Don't forget this week's giveaway! I'm giving away a gorgeous apron and glove set courtesy of Carolyn's Kitchen. Comment here to be eligible to win!
Fabulous Feasting,
The Diva.
Posts
That pie is lovely! Nicely finished crust!
ReplyDeleteOooooo - that looks heavenly!
ReplyDeleteI'm hosting a "Farmer's Market Report" Mr. Linky. I'd be thrilled if you'd come by and check it out! Perhaps you'd like to submit this post? Here's the link: http://toeverymeal.blogspot.com/2008/08/farmers-market-report-aug-9th.html
That looks so yummy. Too bad we can't get peaches at our Farmer's Market.
ReplyDeleteOoooh! That pie looks heavenly! I just picked up some white peaches this afternoon. They're gonna be great in a pie like this! ;)
ReplyDeleteThanks for participating in the Farmer's Market Report! I'll have this up each Saturday (mid-day).
ReplyDeletewww.toeverymeal.blogspot.com
This recipe is going to keep me busy in the kitchen with all its glamor. This is another must for the weekend. It should be pure delght.
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