See Also: Cooking Club · Desserts · Pies and Tarts
From Dorothy McNett's recipes at www.dorothymcnett.com. This recipe works for all fruits, especially apricots and nectarines as well. For "peaches and cream" just before serving each slice, pour a just a little heavy whipping cream over each slice. (or French vanilla ice cream, melted.)
2 cups all purpose unbleached flour
1 teaspoon sea salt
pinch of freshly grated peppercorns
3/4 cup butter, unsalted
1/2 cup very cold water
5-6 cups fresh, ripe peaches, sliced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup raw sugar, more or less
1/3 cup flour (add 1 tablespoon if peaches are very juice, reduce 1 tablespoon if peaches are very dry)
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
First make the crust. In food processor with steel chopping blade in place, combine the flour, salt and pepper. Add the cold butter and process just until the butter is cut into small chunks. Add the water, and process only until the dough wants to form a ball. Divide the dough into two parts, one slightly larger than the other. Lightly flour a pastry cloth and rolling pin, and then roll out the larger part and place into bottom of a glass or ceramic pie plate.
Preheat oven to 450 degrees. In batter bowl, combine the sliced peaches, zest and lemon juice, sugar, flour, cinnamon, vanilla and salt. Set aside while you roll out the top crust. Now place the prepared fruit into the pastry lined pie dish, and carefully place the top crust over, cutting steam vents. (or produce a lattice top crust) Seal the edges with a fork or make a decorative design. Place the pie into microwave oven on high for 10 minutes, then into preheated oven, which you TURN DOWN to 375 degrees and bake the pie for 35 - 45 minutes, or until crust is brown and fruit is cooked. Allow the pie to stand at least 30 minutes before slicing.
Recipe created 1995-08-14.
© 1996-2013 Dorothy McNett. All Rights Reserved.