I am running behind on my blogging, but I thought it would be a shame not to include a post on this peach pie.
We live one and a half blocks away from a neighborhood farmer’s market that opens every Saturday. It has been so wonderfully convenient for us to get the freshest organic fruits and vegetables of the season on a weekly basis. We have been hoarding and eating peaches, nectarines, and apricots, and remembering just how long ago it was when these stone fruits came and went, taking summer along with them. Fragrant and ripe, we’ve best enjoyed these fruits by eating them whole over the kitchen sink, with juices dripping. At one point, however, I set my eyes on making a fresh peach pie.
I followed a recipe that I found in Gourmet magazine for Honey Caramel Peach Pie, except I left out the honey. I was afraid that the strong flavor of honey would overpower the natural sweetness of the peaches, and thought that the caramel portion would itself be enough to add a hint of sweetness. In the end, the peaches were the star of the show, aided by a touch of caramel — sweet but still slightly tangy. Honey may have added some flair, but it was certainly not needed.
This may sound a bit crazy, but one of the most satisfying steps in this recipe involves cutting slits in the peaches, and then blanching and peeling them. Especially the peeling part — how the slithering peach skin so easily slips off the flesh, revealing a glossy, smooth, orange-blush of naked peach. It is quite fun, actually. I recommend trying this out if you ever need any summer stress relief.
The peeled peaches are then sliced and mixed with cornstarch, flour, lemon juice, cinnamon, salt, and later on, the stove top-made caramel syrup. The coated peach slices are nestled in the bottom half layer of pie crust, and covered with the top layer of pie crust. (To be honest, I have not made many pie crusts in my lifetime, but I absolutely love this pie crust. I see myself using it again and again in the future.)
After a few slits on top, a smudging of milk (I don’t have a pastry brush) and a sprinkle of sugar, the pie is baked to a bubbly, hot crisp. Despite the instructions, we ate this pie about an hour after it came out of the oven, still warm.
Caramel Peach Pie (adapted from the above Gourmet recipe)
3 lb ripe peaches
2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup water
3 tablespoons unsalted butter
All-butter pastry dough
1 tablespoon milk
1. Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
2. Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
3. Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.
4. Bring 1/2 cup sugar and water to a boil in a 1 1/2- to 2-qt heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
5. Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
6. Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
7. Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining Tbsp sugar. Cut 3 steam vents in top crust with a paring knife.
8. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.
