Nellie - ISO peach pie recipe

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Nellie, I want to make a peach pie. I could go looking for your new favorite pie crust recipe, or I could just ask. I'll do that, cause I am sick and lazy today.

Really buttery and flaky pie crust and filling recipe for peach pie needed please.

Re: Nellie - ISO peach pie recipe

I'll be back soon and post a recipe. I just made two that were yum.

Re: Nellie - ISO peach pie recipe

I'm sorry you are sick.

Here is the pie crust recipe (scroll down the post):

http://eggbeater.typepad.com/shuna/2005/06/pie.html

It is buttery fabulousness. The first pie turned out a little better than the second and I think it is because I put the assembled pie in the freezer for about 20 min before baking. (Pyrex dish, freezer straight to oven). The rim of the crust maintained its shape and crimp better.

Do you have a Cook's Illustrated membership? They have a peach pie recipe from 2000 or 2001, I think. But I think some of their ideas sound like a PITA.
http://www.cooksillustrated.com/login.a ... e&iseason=

I'd rather simmer down the peach juices than blanch them -- if I am picking between time consuming activities.

I used the RLB recipe. Here it is shorthand with my improvisations.

6 cups peeled, pitted sliced peaches (about 2.5-3 lbs)
1 T lemon juice
1/3 c sugar (she suggests 1/2 cup, I like it less sweet)
pinch of salt
4 tsp cornstarch
1/2 tsp almond extract
lemon zest from about half the lemon (my addition)
nutmeg, about 4-5 passes on the microplane (my addition)
1/2 tsp fresh grated ginger or ginger juice (my)

Put peach slices in bowl and sprinkle with lemon juice and sugar and gently mix to coat. Let this sit for 30 minutes. Put peaches in a colander and collect juices in a measuring cup. You should have about a cup of juice. If you don't have that, put them back in the bowl and let them sit another 15 minutes.

In a small saucepan boil the juice until it reduces to 1/3 to 1/2 cup and gets syrupy. Watch out! It can bubble up so keep an eye on it.

Put peaches from colander back into bowl and gently mix in cornstarch, ginger, lemon zest, nutmeg, almond extract until you no longer see white cornstarch. After the juices simmer down, pour this on top of the peaches. If the juice got really carmel-y, it might seize. Don't worry, it will melt again in the pie.

Assemble as you would a regular double crust or lattice pie.

I really recommend putting it in the freezer. It is worth it!

Oh yeah -- bake at 425 for 40-50 minutes (check to see if the top is getting too brown around 25-30min, esp if you use the stone). If you have a pizza stone, preheat the oven with the stone and put the pie plate directly on the stone to bake. Crispy bottom crust! Yum!

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Re: Nellie - ISO peach pie recipe

Thanks, Nellie!

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Re: Nellie - ISO peach pie recipe

I am making this today to freeze for dinner on Thursday. Do you think that's too long to freeze it? Also, if I can't find enough good fresh peaches, I may used thawed frozen ones. Will that ruin it?

Re: Nellie - ISO peach pie recipe

I don't think that will be too long to freeze it. Just double wrap it with plastic. Well-wrapped, you could freeze a pie for a few months. I think the peaches are fine too as long as you drain the juice and boil it down.

Let me know how it turns out.

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Re: Nellie - ISO peach pie recipe

Well, it is in the freezer. I did a lattice top. I don't know how I could have gotten an actual double crust out of it. Next time I use the recipe I will 1.5X it. I probably added too much ice water to it, because I did it in my food processor. I don't have a kitchen aid. Can you cry for me? Anyway, but I tasted a little of the dough, and it was good. Not like a lot of other pastry crusts I have tasted...this was more like a sugar cookie dough, which was fabulous to me!

The peach filling smelled great. I had a hard time getting 1 cup of juice, and then a hard time reducing it to 1/2 or 1/3 cup, but the end result smelled divine especially with the almond extract.

I'll let you know how it tastes after we dig in, in a few days.

Re: Nellie - ISO peach pie recipe

Did it roll out ok for you?

I hope you enjoy it!

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Re: Nellie - ISO peach pie recipe

Did it roll out ok for you?

I hope you enjoy it!

It was really sticky and hard to roll out. I even put it in the fridge for 30 minutes before trying. I had to put down a ton of flour. Again, I think I may have added a touch too much ice water.

Re: Nellie - ISO peach pie recipe

Heidi, I forgot to tell you that when I drained the peaches, I was short of a full cup of juice as well. It still turned out ok.

I have a recipe for assembling and freezing pies. It says to bake an apple pie at 350 for 1 1/2 to 1 3/4 hours at 350, so less than what I posted above. So maybe do a slightly lower baking temperature? If you don't have a pizza stone you can put a cookie sheet in the preheating oven and when it reaches temp put the pie on the cookie sheet. That will help get the crust cooked.

I hope it turns out well!

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Re: Nellie - ISO peach pie recipe

Do I need to foil the top of the crust cooking it for that long? The edges?

Re: Nellie - ISO peach pie recipe

I'd check on it after 30 minutes and then every 10-15 after that. With that much time I bet you will need to eventually.