My husband loves pie. Being the good wife that I am, when he came home with fresh peaches from a road side stand, I offered to make him a peach pie. He was very happy.
Recipe from Williams-Sonoma Pie & Tart
Ingredients:
2 rolled-out basic pie dough rounds
3/4 cup sugar
2 tablespoons cornstartch
2 tablespoons quick cooking tapioca
1 teaspoon ground cinnamon
pinch of salt
6-7 ripe but firm peaches, peeled, pitted, and sliced to 1/2 inch thick (about 5 cups)
1 tablespoon cold unsalted butter, cut into small pieces
for the dough:
2 1/2 cups unbleached all purpose flour
2 tablespoon sugar
1/2 teaspoon salt
1 cup cold unsalted butter, cut into 1/4 inch cubes
6 tablespoons very cold water
To make the dough in a stand mixer (with a paddle attachment) stir together flour, sugar and salt in the mixing bowl Add butter and toss to coat with flour mixture. Mix on medium low until the texture resembles coarse cornmeal. Add water and mix on low until dough pulls together.
Transfer dough to work surface, pat into a ball, divide into two equal portions. Pat each into a round flat disk. Roll out into a 12 inch round
for the pie:
Fold one dough round in half and transfer to a 9 inch pie pan. Unfold and pat gently into the bottom and up the sides of pan. Trim edge leaving a 3/4 inch overhang. Set dough lined pan aside, along with second dough round, in a cool place until ready to use.
In a small bowl, stir together sugar, cornstarch, tapioca, cinnamon, and salt. Place peaches in a large bowl, sprinkle with sugar mixture and toss to coat. Transfer to dough lined pan, and dot with butter
Fold the reserved dough in half and position over the filled pie. Unfold and trim edges neatly, leaving a 1 inch overhang. Seal and decorate the crust to your preference (the original recipe has some complicated slicing and folding thing that I didn't understand, so my crust looked like a rolled hand crimped edge). Cut 5 or 6 slits in the crust to allow steam to escape.
Refrigerate pie until dough is firm, 20-30 imns. Preheat an oven to 375 F, with the rack in the lower 1/3 of the oven
Bake pie until crust is golden and filling is thick and bubbling, about 50-60 mins. Transfer to wire rack and let cool to set. Serve at room temperature.
for the peaches:
I peeled the peaches by scoring them and blanching for about 30 seconds, and transfered to ice water.
We served our pie with a scoop of vanilla ice cream. It was tasty! I don't even care for peaches, but I enjoyed this pie.
