412 - Movie Night Too!
What do you get when you take a handful of Georgia peaches combined with the expert advice from Kathryn Leinster of Desserts by Phipps? Sounds like peach pie for dessert for a movie night! Here is Kathryn's recipe for the perfect peach pie:
- 6 cups cake and pastry flour
- 1 lb. shortening
- 1 egg
- pinch of salt
- 7/8 cup cold water
- 1 tbsp vinegar
Mix together flour, shortening, and salt in a large stainless steel bowl.
In a separate bowl, mix water, egg, and vinegar. Stir and add to flour bowl.
Mix together and roll into 2 balls. Chill. Remove from fridge; roll out dough of one ball. Place into a pie plate, crimping along the sides, using your fingers.
Put in fridge.
Note: this recipe should yield enough dough for two 11" piecrusts, and you can freeze remaining pie dough until you're ready to make another pie.
- fresh peaches, skin on
- juice of one lemon
- 1 to 1 ½ cups sugar
- ¾ cup all-purpose flour
- 2 tbsp. ginger
- 2 tsp. cinnamon
Score tops of peaches and add to a pot of boiling water for about 60 seconds. Withdraw and place into cold water. Peel off skin.
Note: In terms of selecting peaches, freshness is very important. A fresh peach smells very 'peachy', and it should be soft enough to be able to press it in ever so slightly with your fingers.
Place peaches into stainless steel bowl. Add remaining ingredients. Stir.
Remove the crust from the refrigerator (after it's been in there for approximately an hour). Spoon the mixture into the piecrust.
Roll out the excess pie dough into long strips with jagged edges. Dab butter onto crust, and criss-cross strips on top of pie.
Bake at 350° for about an hour (look for the juices to be bubbling up thick in the middle and take a peek under the bottom to make sure all the pastry is baked).
You can do a bit of an egg wash on top with a pastry brush, which will give it a nice brown look when it comes out of the oven: "Just peachy!"
Courtesy: Kathryn Leinster; Desserts by Phipps, 420 Eglinton Ave. W., Toronto, ON; Telephone (416) 481-9111