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Newest Video Recipe - Peach Pie

 

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Peaches need care in their growing, their storage, their transportation, and in their baking. Bakers may not be able to control some of these things, but they can control how they are cooked. One of my favorite ways to use fresh peaches is in this Peach Pie that combines two buttery crisp layers of pastry with lightly sweetened slices of fresh peaches. This is a perfect dessert on a warm summer's night preferably with a small scoop of vanilla ice cream. 

 

The two components of fruit pies, are a crust with good flavor and texture, and excellent tasting fruit. For me, nothing beats Pate Brisee (a short crust pastry) that is made from a mixture of flour, sugar, salt, butter, and ice water. It has a high ratio of fat to flour which gives the pastry its crisp and crumbly texture and buttery flavor. It is easily made in your food processor and is quite easy to handle. Just be sure to flour both your work surface and rolling pin to prevent the pastry from sticking, and keep turning the pastry as you roll it out so it has uniform thickness.

As I said above, a fruit pie must also start with good quality fruit. The first thing you need to know is that there are two types of peaches, 'Clingstone' and 'Freestone', with many varieties within each classification. The names (Clingstone and Freestone) refer to how easily the flesh of the peach separates from its stone. The Clingstone (available in late spring/early summer), is exactly that, the flesh clings stubbornly to the central stone or pit. Freestones (available late summer) have a flesh that is easily separated from the stone. When buying peaches, smell and feel them. The peach should smell like a peach and feel firm, yet have a slight give when you press gently on its shoulders. Make sure there are no bruises, cuts, or soft patches. The amount of red blush on a peach is a sign of its variety, not its ripeness. Peaches will not ripen or become sweeter after they are picked but they will soften and become juicier in a day or two if left at room temperature. Ripe peaches can be stored in the refrigerator for a couple of days.

Continue to the Peach Pie recipe page.......

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Stephanie Jaworski

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