Sunday, July 10, 2011

Peach Pie with Super-Flaky Crust (Vegan Vanilla Ice Cream "Mandatory"!)

I am the only person feasting on this amazing pie. It's criminal, I know. What's a girl to do when she has a craving so overwhelming she is willing to schlepp peaches from the store in the middle of one hundred-plus degree temps and buying out nearly half the store inventory of "locally-grown"? Well, make peach pie, of course--in a 425 degree oven, no less! Godforbid . . . am I acclimating to this semi-jungle climate, that I think nothing of cranking up the old stove for pie-baking in July? Heat be damned! Me of Northern roots and all? Hubby is not a fan--of the peach. Shame. And I cannot get him to budge on the matter either, even as I give commentary during each and every bite. (OMG, this is sooo good . . . my crust--it turned out PERFECTLY! I LOVE this pie!)  
As is the case with all pie. . . it's all in the crust. After my sixth piece, I thought it was time to get this out here for you all. I guess you either are a fan of the peach or you are not. I am, of course, a fan. I am trying really hard to get in the habit of baking with more "available now" summer fruits. I have been a dabbler in fruit pie making in the past, but this year I took myself to a whole new level after I purchased The Pie And Pastry Bible by Rose Levy Beranbaum. This happens to be her Perfect Peach Pie recipe. And I concur. A hundred percent! Rose has perfected a technique of no mushy bottom pie! You drain the juices from the fruit, then after reducing the juices--toss this back in with the fruit and fill the pie and viola! It's magic and results in a miraculously baked pie shell: no mushy bottom! It is brilliant!
I don't blanch my peaches. I just peel 'em by hand, the old fashioned way. Sure, I had a hand cramp afterward, but totally worth it (that's why god made ibuprofen). And I am a careful peeler. It was an exercise in meditation and self awareness--the whole zen moment taking place as I ran the knife across the ninth peach. I think my affinity for knitting and the act of repetitive motion lends itself nicely to my peeling-ness.

I will offer you links to both the crust recipe and the Perfect Peach Pie recipe. I'm sure I've mentioned that my go-to pie crust is the one from my Baking with Julia cookbook. It's a no-fail recipe and since I own the PBS series on DVD, whenever I need a refresher course on the art of handling the pie dough, I turn to it. I would like to note that for this pie crust this go-around, I used Pastry Flour. In pies of the past, I've usually used plain old AP flour. I will state for the record, I am now a fan of the Pastry Flour and will try very hard to keep this a staple in the home for all things pie.

8 comments:

  1. This pie looks AMAZING! I would eat it for breakfast and dessert. :)

    My sister-in-law, a pastry chef, only keeps pastry flour in her home. She says the texture is much better than AP flour.

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  2. Hi Kelly, it really does look delicious but I'm gonna have to side with your hubby on this one. lol, I think it's the texture of the peach I have trouble with.

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  3. It looks wonderful, Kelly! Peach pie doesn't last very long in this house - definitely a favorite! I will certainly have to try the no-mushy-crust technique.

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  4. Delicious! I also love peaches and live with someone who doesn't. More peaches for us!

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  5. Hate to seem dumb but I am assuming you swap out all shortening where it calls for butter?

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  6. I just love peach pie. I could make one every week during the summer months. Thank you so much for sharing this with me. This looks delicious, and my stomach is already growling again (I just ate breakfast). I hope you have a wonderful start to your week!

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  7. i though i was the only person on earth (besides my husband) who doesn't like peaches! lol. but the crust looks amazing!

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  8. You caught my attention with "peach pie" and had me at "flaky crust." Yum! Great post!

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