prep time: tbd
cook time: tbd
1 stick + 1 tablespoon butter
1/3 cup ice water
1 1/2 teaspoon vinegar
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups flour
cream - for brushing crust
coarse sugar - for finishing crust
2 1/4 pounds peaches
2 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon lemon zest
1. cut the butter into 1/2-inch cubes and place in the freezer. in bowl, put the water and sir in the vinegar, sugar and salt until dissolved, and place in the freezer to chill.
2. measure the flour into a chilled bowl. remove the butter from the freezer and, using a pastry cutter, cut into the flour until the mixture resembles a coarse meal. use your hands to break up any large pieces of butter.
3. sprinkle the flour and butter with the water and vinegar, a little at a time, tossing the mixture at first and then pressing together with a spatula, until the dough just comes together. pat the dough into a disk, wrap with plastic, and chill for at least 1 hour in the fridge.
4. use a rolling pin to roll out the dough and then fit it into a buttered pie plate. trim the excess edge of the dough so that the overhang barely touches the counter. save the trimmings, and form them into a square or rectangular disc. wrap both the bottom shell and the disc of scraps with plastic wrap and chill for at least 30 minutes.
5. roll out the disc of scraps into a rectangular shape and then cut strips of lattice for the top crust. shill the strips on a sheet pan in the refrigerator or freezer until ready to use.
1. slice the peaches in half, then remove the pits and slice into 1/4-inch wedges. mix in the sugar, salt, cinnamon and zest, and then add in the cornstarch. mix gently until the cornstarch is fully incorporated. preheat the oven to 400 degrees. pour the filling into the shell.
2. weave the strips of chilled lattice over the top of the filling. trim the overhang of the lattice strips, and roll the edge of the bottom crust tightly up around the pie. press the outer crust between two knuckles of one hand and the thumb of the other to flute. brush all the exposed crust with cream, and sprinkle liberally with coarse sugar and dash of salt. if the pastry has gotten a bit warm from fluting and waving the lattice, place it directly into the freezer for 10 - 15 minutes. bake the pie on a sheet pan lined with parchment for 15 minutes. then reduce the heat to 350 degrees and bake for an additional 45 - 50 minutes, or until the crust is golden brown and the filling is bubbling.
three babes bakeshop via apartment 34, july 2013