Peach Pie – August 2016


Market Common Peach Pie Recipe

Peach season is in full swing here in the Market Common. Flavorful, fresh, juicy peaches are plentiful, and who doesn’t love a good Southern peach? While the crop is abundant, time to fill your basket and head for the kitchen. The flavor of peaches is enhanced and complemented by cinnamon, star anise, nut- meg, cloves, vanilla, fresh and dried ginger, lemon, lime, other stone fruits, tarragon, rosemary, mint, basil, and champagne. Get creative and try a variation on our below theme. Just remember to use a light hand with the seasoning, and let the peaches speak for themselves in the Peach Pie Recipe.

Peach Pie

Crust

12 tablespoons cold unsalted butter cut into small pieces

2 cups all purpose flour

1⁄4 teaspoon salt

2 tablespoons sugar

2 egg yolks

2-4 tablespoons ice water

Filling

5-6 cups of sliced peaches, unpeeled

1⁄4- 1⁄2 cup sugar to taste

1 teaspoon grated lemon zest

1⁄4 tsp fresh grated nutmeg or ground cloves

1 vanilla bean

To make the crust, combine the butter with the flour, salt and sugar using your fingers or a pastry blender, until the mixture resembles coarse meal. Whisk the egg yolks with the ice water and add to the flour mixture; stir quickly with a fork, and add more ice water as needed until dough is elastic. Don’t over-blend. Form the dough into two balls and wrap in wax paper. Chill for 1 hour.

Preheat the oven to 375°.
Roll out one ball of dough and line the bottom of the pie pan with it, trimming the excess crust hanging over the edges.

To make the filling, slice the peaches and add sugar to taste, lemon zest, and freshly grated nutmeg or ground cloves. Place the vanilla bean on a cutting board, and holding it between two fingers, carefully use a pairing knife to slit the bean lengthwise. Pry open the outer skin, and using the knife, gently scrape the inside of the bean and add the contents to the bowl. Discard the outer skin. Stir everything to incorporate, and pour it into the pie shell.

Roll out the remaining ball of dough and place over the bottom of the pie. Tuck the overlapping dough underneath itself and using foreigners and thumb, crimp the crust around the rim. Cut a few slits in the top of the crust to allow steam to escape. Place the pie on a cookie sheet with sides, and turn the oven down to 350°. Bake for 30-40 minutes until golden.

Makes a 9 inch pie

To see more recipes, visit our recipe corner!

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