MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach-Raspberry Pie
Categories: Pies, Pastry, Fruits, Dairy
Yield: 6 servings
MMMMM---------------------------CRUST--------------------------------
2 ts Apple cider vinegar
2 1/2 c (12 oz.) A-P flour; + more
1 tb Sugar
1 ts Kosher salt
1 c Very cold unsalted butter;
- in 1/2" pieces
MMMMM--------------------------FILLING-------------------------------
7 md Firm-ripe yellow peaches;
- peeled, in 1/4" wedges
1 tb Fresh lemon juice
1/2 c Granulated sugar
1/4 c Dark brown sugar
3 tb Cornstarch
pn Ground cinnamon or ginger
pn Salt
1 tb Unsalted butter; in sm pcs
1/2 c Fresh raspberries
1 lg Egg yolk
2 tb Whole milk or cream
Coarse sanding sugar; for
- sprinkling
MAKE THE CRUST: Mix the vinegar with 1/2 cup ice water; transfer to
the freezer. In a large bowl, whisk together the flour, sugar, and
salt. Add the cold butter and use your fingertips to incorporate,
squeezing the pieces and gently tossing the mixture until a dough
comes together in chunky, pea-size pieces with some larger pieces
remaining. Retrieve the vinegar mixture from the freezer and pour
half around the edge of the bowl. Use a fork to incorporate, gently
tossing the dough. Add almost all of the remaining vinegar mixture
and continue tossing, just until the dough becomes slightly shaggy
but not overly moist. If the dough is too dry, drizzle in the
remaining vinegar mixture and continue tossing, just until the dough
keeps its shape and holds together in a solid mass when squeezed.
Turn the dough out onto a clean work surface, divide it in half, then
gently press each half into an even 1/2" disk. Wrap each disk tightly
in plastic and refrigerate for at least 1 hour. up to 3 days.
Line a large rimmed baking sheet with parchment paper and set aside.
Lightly flour a sheet of parchment and a rolling pin. Retrieve 1 disk
of dough, unwrap, and place it on the parchment. Lightly flour the
surface of the dough, then roll it out to an even 13" circle, about
1/8" thick. Lightly flour the rolling pin once more, then place it on
the far left edge of the circle and carefully roll the dough around
the pin, gently lifting it away from the parchment in one smooth
sheet. Place the dough-wrapped rolling pin over the far right edge of
a 9" pie plate and unroll the dough, centering it over the pie plate.
Use your fingers to ease (not stretch) the dough along the bottom and
the sides of the pie plate. Trim to a 1" overhang. Transfer to the
prepared baking sheet, cover loosely with plastic wrap, and
refrigerate.
Lightly flour the same sheet of parchment and the rolling pin.
Retrieve the remaining disk of dough, unwrap, and place it on the
parchment. Lightly flour the surface of the dough, then roll it out
to an even 12" circle, about 1/3" thick. To make a double-crust pie,
slide the dough (still on the parchment) onto a second baking sheet,
cover with plastic wrap, and refrigerate while you make the filling.
(Alternatively, make a lattice: using a pastry cutter or a paring
knife, cut the circle into ten 1" strips. Slide the strips (still on
the parchment) onto a baking sheet, cover with plastic wrap, and
refrigerate.)
Place 1 rack at the bottom of the oven and another rack in the center;
set @ 425+|F/218+|C.
MAKE THE FILLING: In a large bowl, add the peaches and lemon juice,
then using your hands or a bowl scraper, gently toss to combine. In a
medium bowl, whisk together both sugars, the cornstarch, cinnamon or
ginger, and salt. Retrieve the pie shell and top crust (or lattice).
Add the sugar mixture to the peaches, then using your hands or a bowl
scraper, gently fold to combine. Transfer the peaches to the pie
shell, leaving any accumulated juices behind in the bowl; set the
juices aside. Sprinkle the raspberries over the peaches, then dot the
fruit with the butter.
Using a pastry brush or your index finger, moisten the edge of the
bottom crust with a bit of the reserved peach juices. Place your top
crust (or lattice) over the filling and trim to a 1" overhang. Gently
press the edges to seal, tucking the overhang of the top crust
underneath the overhang of the bottom crust, then crimp with your
fingers or the tines of a fork. Beat together the egg yolk and milk;
brush the top of the pie (not the edges) with the egg wash and
sprinkle evenly with sanding sugar. Using a paring knife, cut 4 slits
in the center to vent. Freeze until the crust is very firm all over,
at least 15 minutes and up to overnight.
Retrieve the pie, place back on the parchment-lined baking sheet, and
bake on the bottom rack until the top crust is lightly golden, 20-25
minutes. Lower the temperature to 375+|F/190+|C, transfer the pie to the
center rack, and continue baking until the top and bottom crusts are
deeply golden and the juices are thickened and bubbly, about 1 hour 15
minutes more (if the edges or top begin to brown before the filling is
thickened and the bottom crust is cooked, tent with foil). Transfer
to a wire rack and let cool for at least 2 hours before cutting. Any
leftovers can be stored, wrapped tightly in plastic, at cool room
temperature for up to 3 days.
By: Ellen Gray
RECIPE FROM:
https://www.saveur.com
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