Name: Peach Pie
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 3/4 cups (430 ml) flour; 1/2 teaspoon (2.5 ml) salt; 1/4 cup (60 ml) sugar; 10 tablespoons (150 ml) unsalted butter, very cold, cut into pieces; 2 tablespoons (30 ml) vegetable shortening, very cold, cut into pieces; 2 teaspoons (10 ml) vanilla extract; 1/4 cup to 1/3 cup (60 to 75 ml) ice water; 6 ripe peaches; 1/4 cup (60 ml) sugar; 2 eggs; 1 teaspoon (5 ml) vanilla extract; 1/4 cup (60 ml) flour; 2 cups (500 ml) milk; 1/3 cup (75 ml) smooth apricot jam, warm

Ingredients

Vanilla Pastry

1 3/4 cups (430 ml) flour
1/2 teaspoon (2.5 ml) salt
1/4 cup (60 ml) sugar
10 tablespoons (150 ml) unsalted butter, very cold, cut into pieces
2 tablespoons (30 ml) vegetable shortening, very cold, cut into pieces
2 teaspoons (10 ml) vanilla extract
1/4 cup to 1/3 cup (60 to 75 ml) ice water

Filling

6 ripe peaches
1/4 cup (60 ml) sugar
2 eggs
1 teaspoon (5 ml) vanilla extract
1/4 cup (60 ml) flour
2 cups (500 ml) milk
1/3 cup (75 ml) smooth apricot jam, warm

Preparation

In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few second to combine. Add the butter and shortening. Pulse, a few seconds at a time, until the mixture has a grainy texture.
Add the vanilla and 60 ml (1/4 cup) of water. Pulse and add a little water, if necessary, until a ball starts to form. Remove the dough. Form a ball with your hands. Lightly dust with flour and cover in plastic wrap. Let rest for about an hour in the refrigerator.
Preheat the oven to 180 °C (350 °F). Roll out half of the dough. Line a 23-cm (9-inch) pie plate and prick the dough evenly with a fork. Carefully cover the second half of dough in plastic wrap and freeze for another use.
Blind bake the pie crust. To do this, cover the dough with a sheet of aluminum foil and fill with dried beans. Bake in the middle of the oven for 15 minutes. Remove the beans and foil. Bake again until golden brown, about 10 minutes. If a large bubble of air forms on the surface of the dough during baking, open the oven and prick it with a fork. Let cool.
Blanch the peaches in boiling water for 1 to 2 minutes, then peel. Cut the peaches in half and remove the stones. Chill the peaches.
In a saucepan, whisk together the sugar, eggs and vanilla until light and fluffy. Add the flour and continue whisking until the mixture is smooth. Whisk in the milk, and heat gently, stirring until it thickens. Cool slightly and spread over the crust.
Arrange the peaches on the pie, rounded side up. Brush with the jam. Refrigerate for 3 hours before serving.

Note from Ricardo

This pie is best the same day.

What is a blind baked crust? It is a pre-baked crust. This is the kind of crust that is prepared for fruit and custard, fresh cheese or chocolate pie. You first place the dough in the pie plate, taking care not to overstretch the dough. It is pricked here and there with a fork to prevent blistering. Place a sheet of aluminum foil or parchment paper over the dough and cover it with dried beans to prevent warping (I keep a jar of beans in the pantry for this purpose alone). Place the pie on the bottom rack of the oven and bake the crust more or less time depending on whether or not it is intended for a second baking.

Peach Pie

Categories

Ingredients

Vanilla Pastry

Filling

Preparation

Note from Ricardo

Personal Note