Rustic Peach Pie Recipes

RUSTIC PEACH PIES

Steps:

• In a large bowl, prepare an ice bath. Set aside. Bring a large pot of water to boil. Cut an X at the base of each peach. Plunge the peaches into boiling water for 40-50 seconds. Test the looseness of the peach skin every few seconds by lifting it at the slit. If it pulls away easily, immediately remove the fruit with a slotted spoon and plunge into cold water to stop the peach from cooking further.
• In a small bowl, combine brown sugar, granulated sugar, cornstarch, nutmeg and cinnamon. Set aside. Peel blanched peaches and cut into 1-inch slices. Sprinkle with lemon juice and set aside. Gently toss the sugar mixture with the peaches.
• To prepare the crust, mix flour, salt and sugar together in a bowl and set aside. Set aside a cup with the ice water. Chop butter into ½" cubes. Mix flour and butter together until mixture looks like cornmeal. For this process you can either use a food processor with the plastic dough blade or your hands. If you use your hands, make sure that your butter is cold and that you work fast so that the heat from your hands does not melt the butter. Add water, a little bit at a time, and mix by hand. Scoop dough into one round ball and press into a rectangular shape. Divide pie dough into two even disks, wrap and refrigerate for at least 2 hours and up to 3 days.
• Cut the pie dough into 8 pieces of equal size. On a lightly floured surface, roll each piece of dough into a 6" circle. Place the rounds on a parchment-lined tray. Cover with plastic wrap and refrigerate until you are ready to assemble. (Note: Pie dough can be made ahead, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month).
• Preheat oven to 375 degrees.
• Evenly place 4 pie dough rounds on a baking sheet. Working quickly, place about 1/3 cup of the filling in the center of 1 dough round. Brush the edges with the egg wash. Fold the dough up and over the filling, crimping the dough up with your fingers as you go around to create a pleat around the filling. Brush exposed edges of dough with egg wash. Sprinkle with sanding sugar. If the pastry feels a little warm, place in the refrigerator for ½ hour. Place in oven and bake until golden brown (45-50 minutes). Remove the pans from the oven and cool on a wire rack. Best if served warm with a scoop of ice cream!

RUSTIC PIES/GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
• Serve the warm galette with ice cream.
• Cook's Note: The same recipe can be made in individual serving sizes.
• To make pie dough:
• Preheat the oven to 425 degrees F.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
• Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
• Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
• Rustic Pie/Galette Variations:
• Almond Apricot: Season the sliced apricots with almond paste or extract.
• Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
• All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
• Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

RUSTIC PEACH PIE

Steps:

• Preheat the oven to 375 F. degrees.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

RUSTIC PEACH PIE

Steps:

• Preheat oven to 400 degrees F.
• Peel and slice the peaches and put in a deep bowl. Add the sugar, flour, and salt and mix. Save the Demerara sugar for later.
• Place the pie crust flat along the bottom of a nine-inch pie pan with the edges sticking up.
• Pour in the peach mixture and fold the sides of the crust over the peach filing, leaving an uncovered hole in the center of the pie.
• Bake for 20 minutes, then sprinkle the top with the Demerara sugar. Return to the oven and bake for an additional 20-25 minutes.
• Remove from the oven and let cool.