Monday, September 8, 2008

Pie #7- Peach, as promised

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Apologies for taking so long to get this baby posted, I seem to be suffering from lack of hours in the day-itis. Not to mention, I'm trying to get my ass into the gym regularly these days to pay for the summer-long shmorgisborg of bbq'd pork products and booze. Sitting on it editing pictures of pie seemed counter intuitive to my efforts.

Having said that, this pie is too good not to share before the peach's cruelly short season is over. Yeah, it's a little bit of an ugly duckling. It doesn't have the vibrant colors or cut into a tidy slice like some of the others, but the flavor is worth over looking those superficial aesthetic-only qualities.

This is pretty much your all purpose, unadulterated peach pie recipe- meaning unfucked with by mace. I do not care for spices in my peach pie. In fact, it pisses me right off. If ruining peach pie is a behavior that you are into, by all means, add mace. It's a free country. Just don't come crying to me when the delicate peach flavor is besmirched by the taste of metal.

Another thing I don't do is boil the peaches to peel them. I cuss enough already. Making peach pie is a folksy, grandma-like activity. Calling the slimy peel that doesn't seem to "slip right off" after the blanching process a stupid cocksucking mother fucker totally inhibits my pie making chi.
Instead, I invested in an 8$ serrated peeler- a tool that I adore.
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Peaches, peeled without angst.

Also- peach peels are full of flavor. I squeeze the juices from the peels into my pie filling to pump up the deliciousness. Just let the peels fall into a bowl (see above), then pick them up and squish the life out of them.
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Extracted peel juice. Rich in peachly goodness.

My last piece of advice is, as always, use the best quality fruit available- or don't even bother. I know I say this all the time, but it's the golden rule for good pie. For Northwest readers, look for Pence Orchard peaches out of Wapato, WA. They're huge, freestone, and juicy.
...And don't worry about the fact that it's kind of hideous looking.
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Peach Pie

7 large peaches
2 Tb fresh lemon juice
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp salt
2 Tb cold unsalted butter, cut into cubes
your favorite pie dough- enough for a 9" double crust pie

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In a small bowl, whisk together the sugar, starch, and salt. Set aside. Peel the peaches. Squeeze the juice from the peach peels into a large bowl. Slice the peaches and toss with the reserved peel juice and lemon juice. Add the dry ingredients and stir gently with a spatula until the dry ingredients are absorbed.Photobucket
Place filling into bottom crust and dot with butter. Brush over hanging dough with water and adhere the top crust. Fold the edges under and form a crimped pattern. Sprinkle with sugar and bake at 375 degrees for 45 minutes. Turn heat down to 325 and bake for 30 minutes.Photobucket
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22 comments:

Clumbsy Cookie said...

Just look at that golden crust! I'll take that last slice with the ice-cream please!

Brittany said...

Two slices and two scoops please!

Foodycat said...

But what do you do when your arse-sucking peaches turn out to be clingstone?

Can I have my pie with an extra bit of crust please?

matt wright said...

awesome stuff as usual. I cannot believe that people put mace in peach pie. Bloody nutters. Peach is so soft and gentle, why the hell would you do that?

As regards cussing in the kitchen upsetting that lovely chi.. If you ask me, it is all down to how you say it... Just say cocksucking motherfucker in a nice tone, and a I reckon you can get away with it!!

awesome looking crust too. Great pie!! YAY for NW produce.

Brooke said...

You know, historically peach pie has never really done it for me in the mouthgasm department. I think that must be because my recipe was kyped from Sweet Addition (tyrannical bakery), and they used about a teaspoon of mace per pie.

Mystery solved. Now make me one so I can confirm my theory.

Brittany said...

cookie- don't you wish computer screens were edible?

Brittany- well, you are eating for two..

foodycat- Arg, I hate those. If I'm suck with them, I cut the peach into quarters around the pit, like you would an apple.

Matt- That is an excellent suggestion. I will have to remember that...my co-workers will think I've totally lost my shit, but they will most likely prefer it to the screaming of the profanities.

Brittany said...

Brooke- I know!! Sweet Addition's peach pies SUCKED ASS! You are now officially forgiven for disliking peach pie...so long as you try one that hasn't been soiled with mace.

Heather said...

Pie lady indeed! I do like mace, but I save it for the quinces. I'm slowly getting over my fear of pastry - the food processor has eased some of the burden of cutting butter into flour. New Seasons always has flavorless, unripe California peaches (which sets my blood to the boil), but I could prolly make a run to the farmer's market.

Emiline said...

I agree; I would never add mace to a peach pie! It doesn't need any spices, like blueberry. I have used a little bit of cinnamon before, and also amaretto.

You have the most beautiful pie crusts! You ARE the pie lady! Good tip on the peach skin juice.

Foodycat said...

Mace is for pork pies and potted shrimp. It has no place in a peach pie!

Grace said...

all this talk of mace--i've never even tasted it. it's certainly not necessary in this pie, that's for sure. once again, your crust has me creating a drool-pool on my desk. :)

Judy@nofearentertaining said...

Peach pipe is my absolute favorite! I'm with you and the no spices thing!

RecipeGirl said...

This looks like the perfect peach pie! I agree, use the best or don't bother.

Ann said...

This is a BEAUTY!! Don't you just love the way peaches photograph? That vibrant color? Just gorgeous!

Brittany said...

Heather- I am amazed at how shitty the Cali fruit is that we get. Is that what Californians eat? Or do they just send their crap up to us? I don't get it.

Em- The peach skin trick really does make a difference. yeah, I usually add ginger to blueberry pie, it just needs a little somethin-somethin.

Foodycat- I agree, I don't mind mace in a savory setting. I sometimes sneak it into a tagine.

Grace- I dunno, some people love it, it's worth a try to decide for yourself.

Judy and Recipe girl- Amen sistas

JennDZ - The Leftover Queen said...

LOVELY! The perfect looking peach pie. I have found that peaches go really well cooked with sweet Marsala wine...but I guess that would be counter-intuitive to your efforts too, huh?

Brittany said...

Ann- Peaches alone are one of the purtiest fruits out there. If only peach pie photographed a little better. It's always just kind of oozy and yellow.

Jenn- Nah. I've decided that booze is on my diet.

Norm Schoen said...

Gawwwd that Peach Pie looks GREAT!
Why didn't you call?

peter said...

I usually grind a smidge of black pepper on my tarts (I'm an open-face kinda pie guy) and sometimes a pinch of 5-spice. Did I mention that it's my birthday soon?

The Spiteful Chef said...

Do you know how much time I spend screaming at people who buy shoddy ingredients expecting gourmet product? Do you??

I think people overspice a lot of things. For example: The best eggnog I have come across is the canned Borden eggnog. I know! Blasphemy! But it doesn't kick you square in the nuts with clove and nutmeg the second you sip it, and I appreciate that in an eggnog.

Also--if swearing at fruit is wrong, I don't wanna be right.

Amber said...

You make a gorgeous looking pie. P love pie and peach is my all time favorite. I can make a great crust but not so great filling. I had no idea about folding the top crust under, thank you. I will be watching you (okay, not you, your blog) because I can use help with my pies.

Amber said...

Also, the only way to get the best fruit in California is to go to the fruit stand and even then they pick it a little green so I request the over ripe basket but you must use it right away. Shipping and mass farming just changes quality for everyone.


Thanks Norm!