Today is an easy day. Jim went to play in a Labor Day Golf outing
in the rain and I spent the morning reading the new Julia Child book. It is a fabulous book. Later we will be going to Jim’s cousin’s
house for a cook out. Only the cook will
be outside I am certain of that. I am
bringing a peach pie that I found in Martha Stewart’s Pies and Tarts
Cookbook. It is in the oven now as I am
writing this up. It starts by saying it
makes a 10” pie. I made mine in a 9”
tart pan. I used a Pillsbury ready pie
crust.
Ingredients:
24 ripe Belle of Georgia
peaches, unpeeled, pitted and sliced (Not sure what size peaches these are, but
mine are from Georgia and 6 was pushing it to the limit. Possibly if you used a 10” deep dish pie pan,
you could use 24 peaches.)
¼ C sifted all-purpose flour
½ -3/4 C granulated sugar (I
used ½; I think most here in the south would have used ¾.)
2 T cold unsalted butter, cut
into small pieces
Juice of ¼ lemon
Garnish: Whipped Cream (optional) (Not in my book, I
get to use my ISI mini whipped cream maker)
Directions:
1.
Preheat the oven
to 400 degrees.
2.
Fill the pastry
with the sliced peaches. Just fill it so
it looks piled high. (Learned not too
high as the flour sugar mixture did not cook on the ones not down in the
crust. I had to move some to the peaches
and put it back in the over for an additional 10 minutes.
3.
Combine the flour
and sugar, and sprinkle evenly over the peaches. (I think a better method that is in the Joy
of cooking is to combine and mix the flour sugar and fruit in a bowl and then
add it all at once to the pie crust.)
4.
Dot with butter
and sprinkle on the lemon juice.
5.
Bake for
approximately 50 minutes, until the pastry is golden brown, the peaches are
tender, and juice from the peaches is bubbling.
(Just in case they are too bubbly, I put a baking sheet under the tart.)
6.
Let cool and
serve with whipped cream.
The pie was good, plenty
sweet for me. I think that I would also
butter the bottom of the tart pan before putting in the pastry.
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