June 20, 2012
Here is a recipe for a lovely pie I baked today to particpate in Pie Party 2012 across the country! I have combined fresh peaches with cardamom, crystallized ginger and a few scrapes of nutmeg to make a luscious fruit filling. The crust comes from one of my standard go to books, The Joy of Cooking.
Adapted from Joy Of Cooking
Ingredients for a 9 inch pie
2 1/2 cups All purpose Flour
1 tsp sugar
1 tsp salt
1 cup butter, chopped into slices
1/3 cup ice water
1 tbsp milk
Extra cream separate for brushing over the pastry crust before baking
Sprinkling of sugar extra for dusting the crust before baking
For the filling:
2 1/2 pounds of sliced fresh peaches
1/2 cup sugar
Juice from 2 medium lemons
One Cardamom Pod containing 5 or 6 black seeds
1 tbsp chopped crystallized ginger
2 scrapes fresh grated nutmeg
pinch kosher salt
1 tbsp clear gel or substitute 2 tbsp corn starch
For the pie crust. Using a food processor, combine flour, sugar and salt and process for three or four rounds to incorporate. Add your pound of butter, cut into small slices, process to incorporate until you see smaller crumbs, slowly add the ice water and milk incorporate with 3 or 4 more pulses–do not overmix. Dump out the mixture on your cutting board and push together with your palms until incorporated (two of three pushes). Separate into two discs and place in fridge for at least two hours.
Prepare filling. Chop peaches into slices. In a large bowl, combine peaches and half cup sugar. Open one cardamom pod, take out black seeds and smash in mortar and pestle. Add this spice to the mixture. Chop up the crystallized ginger finely and add the one tablespoon to the mixture. Add nutmeg and stir the mixture. Add the clear gel or corn starch and mix thoroughly. Set aside.
After at least two hours in fridge, roll out your first pie crust–it should measure about 13 inches in order to be able to reach over the sides, transfer to your 9 inch pie pan, press cust in and place the filling into the pie crust. Brust the edges with water and roll out your second crust. Place the crust over the top of the pan and seal all around. Cut several slits in the top for venting. Brush the top with additional milk and sprinkle with just a touch of sugar.
Pre heat oven to 425 degrees. Place your pie in the oven, and bake for 30 minutes, reduce temperature to 350 degrees and bake for another 25 minutes until crust is browned and beautiful. Let the pie cool completely before cutting as you don’t want to lose all those beautiful juices in the pan. Serve with vanilla ice cream!