When you’ve got a ravishing array of juicy apricots ripening in the sun..
surely a freshly made glistening batch of Apricot Jam is in order?
There is something so convivial about sparkling jam jars!
And when you’ve got a morning’s worth of Peach Bottoms reposing in the rain..
surely a lovely Plumpish Peach Pie is in order?
I’m certain there is an unwritten blogging rule that one must actually bake the pie before writing about it..
but I’ve not found the perfect occasion for baking this little beauty.
so, for now, she is dozing in my freezer.
Maybe you will be my perfect reason to pop it in the oven?
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 3 teaspoons confectioner's (icing) sugar
- pinch salt
- 1/2 cup shortening (butter flavored if you have), cold
- 1/4 cup salted butter, cold
- 1 egg
- 2 teaspoons white vinegar
- 1/4 cup water, ice cold (add ice then remove, measure out 1/4 cup)
- 1 egg white beaten with 1 teaspoon water
- 2 1/2 lbs peaches, skinned, pitted and sliced into 1/4" slices
- 3/4 cup light brown sugar
- juice of 1 lemon
- 3 tbsp quick cooking tapioca (Minit Tapioca)
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp butter
- Measure both flours, icing sugar and salt into a large bowl and whisk together well. Using a pastry cutter or two knives, cut in the shortening and butter until you have "pea-sized" pieces. In another bowl, whisk together the egg, vinegar and water. Pour over the flour/shortening mixture and stir to combine. Using your hands, gently push the dough until it forms a ball and most of the flour is incorporated. I found that the dough seemed on the "dry" side, but pushed it together without overworking it. Then dump onto plastic wrap, wrap up and shape into a disk then refrigerate. When ready to make the pie, remove from the fridge and allow it to come to room temperature or refrigerate while making the filling.
- Using your hands, work the crust a bit more to warm up slightly. Cut in a little more than half so that you have a larger piece for the bottom of the crust. Roll out on a floured surface, flouring the rolling pin and surface as needed. Roll the pastry loosely over the rolling pin then lay in the bottom of your pie plate. Fill with the Peach Pie filling then roll out the top of the pie crust. Cut out a small heart in the center and insert a foil tube or pie bird so that the filling can rise up in the center without spilling over the crust while it bakes. Roll loosely over the pin and center on the pie. Brush the edge of the pie crust with the egg white mixture then pinch the two crusts together using your fingers and thumb.
- In a large bowl stir together the peach slices, brown sugar, lemon juice, tapioca, vanilla, cinnamon and salt. Pour into the bottom of the uncooked pie crust. Dot over top of the filling with the 4 tbsp of butter. Top with pie crust as directed in the instructions above.
- Freeze or refrigerate until needed or bake as directed below. *If freezing ensure you use a metal pie dish or a glass dish that will go from freezer directly to the oven, such as Emile Henry.
- Preheat oven to 425F.
- Remove from freezer or fridge and wrap foil around the edges of the crust of the pie. Bake for about 15 minutes then turn the oven temperature down to 375 and bake for an additional 45-55 minutes, removing the foil once the center of the crust has browned. If baking from frozen add an additional 45-55 minutes of baking at 375F.
Camera Notes: I’ve discovered how important it is to set the White Balance on your DSLR camera before taking photos. On a Canon you simply select Menu, White Balance and from the icons move the selection from AWB (Auto White Balance) to the icon that best describes your lighting at the moment. I chose Cloudy and just look at how much warmer and true to life the pie pastry looks on the right!
I’ll be back round with a lovely Instagram Project.. I’m so excited to share it with you!! I just might have to post it tomorrow;)